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

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Computer Cuisine 6.0.fp3 FMP3FMP3 Ground@ Shaker@ Upon@ Delete HBAM2016AUG95 Pro 3.0 fUW7WW f)H4L9n `4P)n g@J,4 ^g&J,4 &Hl4 f)H4L9n `4P)n b4jBl4VA f)H4L cloves garlic@ sugar@ ones@ candy coarsely chopped makes about cups@ pound fresh mushrooms@ boneless matchsticks@ large apples peeled quartered cored@ purpose flour@ brown sugar@ tblsp tomato paste@ dill@ amounts approximate adjust personal taste cucumbers@ fettucini@ five-spice@ floury@ marshmallows@ pecorino romano parmesan powdered@ unbeaten@ HBAM3016AUG95 7-layer 8-precious ajeen alabamaB alabama slammerB alaskanC alaskan salmon chowderC alexander alfredoO alfredo sauceO alias purpose barbeque sauceD all'alfredo all'algio almond almondine almonds alooE potatoes tomatoesE gobiF amandine amarettoG amaretto sourG anaiH pachadiH Color Printout - LargeB Yesfq Yesfq Yesfq Yesfq Yesfq >of the salmon fillet with the second measure of mustard.Add the reserved spices.Pan sear until golden on both sides.Remove from the pan.Serve individual portions over salad portions.Deglaze the pan in which the salmon was cooked with the dressing.Pour the resulting sauce over the salmon. Garnish with mushroom chips. 1/4 lb Cucumber, Julienned 2 oz Fresh Ginger,Jullienned 1/4 Lb Radish, Julienned 1/4 Lb Bean Sprouts 1/4 Cup Lemon Juice 2 1/2 Lb Salmon Fillet, Skinned 2/3 Cup Rice Wine Vinegar 1 Cup Dijon Style Mustard 2 Tbls Brown Sugar 1/4 Cup Dijon Style Mustard Chinese ##"#"0-2? M55,)%"')*-.()25401*&% ,$VTTQNMHHFA>>=:830,*'# ! %/0H`gjm {yljihlaaDK Add From List Goto Record Convert Find Find 'Em List 'Em & Print 'Em B&W Large Print Color Large Print B&W Small Print Color Small Print Recipe Listingc Servesd /Categorye Stylef Typeg Item Nameh Computer Cuisinei Recipe Listingc Servesd /Categorye Stylef Typeg Item Name E Item Name Style Semisweet Serving Sesame Shareware Shells Short Onions Optional Lettuce Garlic Buttermilk Butterscotch Yesfq Yesfq Yesfq Yesfq Yesfq All-time Allspice Almond Almost Yesfq Yesfq Yesfq Yesfq Chilled Chips Chocolate Chopped Chops Chunks Cinnamon Circle Circles Clean Cleaned Clings All-time Allspice Almond Almost Yesfq Yesfq Yesfq Yesfq Yesfq Yesfq Yesfq Glasses Glaze Goblet Golden Gradually Grainy Granulated Grapefruit Grapes Grate Grease Greased Npped Directed Directions Yesfq Yesfq Yesfq Icing Glasses Glaze Goblet Golden Gradually Grainy Granulated Grapefruit Grapes Grate Grease Greased Npped Directed Directions Yesfq Yesfq Knives Ladle Laminate Large Layer Layers Least Leave Leaves Leaving Lemon Lettuce Level Light Lighten Lightly Lined Liqueur Granulated Grapefruit Grapes Grate Grease Greased Npped Directed Directions Yesfq Marinade Marinate Marshmallows Mashed Means Measure Medium Medium-rare Melted Melts Message Middle Minced Mingle Minimum Mints Minute Minutes Liqueur Granulated Grapefruit Grapes Grate Grease Greased Npped Directed Directions Yesfq Yesfq Yesfq Yesfq Yesfq Yesfq Yesfq Tangier Tartar Tarts Taste Speed Spiced Spices Spiral Split Spoon Spoonfuls Spooning Spread Sprigs Spring Springform Springs irections Yesfq Yesfq Yesfq Recipe ListingB Yesfq Yesfq Yesfq Yesfq 3/4-inch 8-inch About Accompanying All-purpose Allspice Already Baking Balls Accompanying All-purpose Allspice Already Baking Balls oonfuls Spooning Spread Sprigs Spring Springform Springs irections pnooqrqpnqop nopnnoonnmm m<nlkifda`aacgijnuxy{} {xwuwvtvtur n4mlmtyxy~ |xwwxttsortuxttrpoponrqnmnmoloqpoqomno q nonmklmnlmp| ~|y{ywwuttustutt q)spqsrn~ ~xurpz wwzts opptrrqnnmn lmlklmkklmmj kllmlmml poponn noopqqpogonlmty yommllkklklkq ~xwutux uvpoqrus p srnmnqomnm mnqtnnmmlnnmoqpnm o2lnkmnnokooqnppomnooqr qqrsvyxurrqswy {vyuwxwxyy|z| }xxwvts zwxuuwvs t rqrrqpqpqp5v 1228c inaka@tdl.comd 20 mins.e 30 mins.f Mediumm Recipe: Apple Katsup Ingredients: 12 large firm tart apples peeled quartered and cored 1 cup (1/4 liter) sugar 1 tsp (5 ml) ground white pepper 1 tsp (5 ml) ground cloves 1 tsp (5 ml) dry mustard 2 onions finely chopped 2 cups (1/2 liter) white vinegar 2 teaspoons (10 ml) ground cinnamon 1 tablespoon (15 ml) salt 1/2 cup (125 ml) freshly grated horseradish Method: Place the apples in an enameled tinned or stainless steel pan cover withwater and cook slowly without a lid until the appl l the appl ges are soft and thewater has almost completely evaporated about 30 minutes. Rub the apples through a sieve or a food mill. Add all of the other ingredients; heat to boiling then reduce heat to low and simmer for an hour. Put in jars and process or place in plastic containers with tight fitting lids and keep refrigerated. Makes about 2 pints (1 liter). 5 ml) salt 1/2 cup (125 ml) freshly grated horseradish Yesfq Yesfq Yesfq Process Pumpkin Questions/comments Quick Raisin Raisins Raspberry Recipes Reggiano Register Rolled Rosemary Salad Manual Maraschino Margarine Marinade Maybe Mayonnaise Melon Melted Minced Minces Sprigs Spring Springform Springs irections Yesfq Yesfq Yesfq Yesfq Yesfq tershire Springs irections Recipes In CollectionB Recipe FromB Preparation TimeB Japanese Korean Mexican Russian Singaporean Unbeaten Undiluted Unsweetened Vanilla Walnuts Water Wedge Wheat Whipping White Whites Whole Worcestershire Springs irections Calorie CounterX Cholesterol LevelY Cooking TimeZ Preparation Time[ Recipe From^ Quit_ Delete` Print Menua Convertb Email Recipec Findd Find Alle Sortf Recipe Listg Nexth Prev.i Stylek Servesl Typen Methodo Ingredients Recipe Notes:z irections 3/4-inch 8-inch About Accompanying Acting Additional All-bran All-purpose Allspice Almond Already Amaretto Anejo Angel Springs irections Apricot Baking Balls Balsamic Banana Bananas Barbecue Basil Batter Bayleaf Beaten Before Below Beverage Biscuits Bitters Black Blended Blueberries Boiling Bottle Bottled Bourbon Brand Brandy Bread Breasts Bright Broken Broth Brown Browse Butter Buttermilk Butterscotch Button Cacao Cakes Camellia Amaretto Anejo Angel Springs irections Capers Caraway Carbonated Carrots Cashews Catchup Catsup Celery Cereal Cheddar Cheese Cherries Cherry Chicken Chiffon Chili Chilled Chips Chocolate Chocolate-cola Chopped Chunks Chunky Chunky/smooth Cinnamon Cleaned Click Clove Cloves Coarse Cocktail Cocoa Coconut Coffee Cointreau Collection Comfort Comstock Condensed Confectioner's Container Contains Convenience Cooked Cooking Cornflakes Cornstarch Cottage Country Cracker Crackers Cranberry irections Yesfq Yesfq Yesfq Yesfq Evaporated Extra Extract Farmer Filling Finely Firmly Flakes Flavor Flour Fontina Yesfq Yesfq Yesfq However Icing Immesiately Inaka Ingredients Instant Irish Italian Jello Jelly Juice Fontina Kellogg's Krafts Large Layer Least Leaves Lemon Lettuce Light Lipton Liqueur Liquid Liquor Little Liver Low-fat M&m's Manual Maraschino Margarine Marinade Marjoram Marshmallows Mashed Maybe Mayonnaise Medium Melon Melted Menthe Minced Minces Miniature Minthe Mints Fontina Mushroom Mushrooms Mustard Natural Noodles Nutmeg Oatmeal Olive Onion Onions Optional Orange Orchid Oregano Orgeat Oucne Ounce Ounces Overripe Oyster Package Packed Paper Paprika Parasol Parmesan Fontina Parsley Pasta Paste Peach Peanut Peanuts Pecan-halves Pecans Peeled Pepper Peppers Pickling Pieces Pinapple Pineapple Pitted Please Pound Pounds Powder Powdered Powered Preferably Prepared Print Process Product Program Prunes Pudding Pumpkin Puree Purpose Quadruple Quart Questions/comments Quick Raisin Raisins Raspberry Recipe Recipes Overripe Oyster Package Packed Paper Paprika Parasol Parmesan Fontina Reggiano Register Registration Roasted Rolled Rose's Rosemary Salad Sauce Sausage Sauterne Schnapps Seagram's Seasoning Seeded Seedless Seeds Segments Semisweet Serving Sesame Shareware Sharp Shells Sherry Short Shortening Shredded Shrimp Sifted Skinned Slice Sliced Slices Slightly Small Packed Paper Paprika Parasol Parmesan Fontina Yesfq Yesfq Yesfq Topping Triple Turkey Twist Unbeaten Undiluted Unstuffed Unsweetened Vanilla Vegetable Vermouth Vinegar Virgin Vodka Wafer Wafercrumbs Walnuts Washed Water Wedge Wheat Whipped Whipping Whiskey White Whites Whole Worcestershire Yeast Yellow Yokes Yolks Template Tequila Thick Thighs Thinly Thyme Tokay Tomato Tomatoes Tonic A Type ListB Serves ListC Style ListD Preparation Time ListE Cooking Time ListF Calorie Counter ListG Cholesterol Counter List A Type ListB Serves ListC Style ListD Preparation Time ListE Cooking Time ListF Calorie Counter List 5 hrs 6 hrs 7 hrs 8 hrs 9 hrs Overnight VDEFA( (LIST LISTA Medium VDEFA( A Type ListB Serves ListC Style ListD Preparation Time ListE Cooking Time ListF Calorie Counter List Overnight VDEFA( (LIST LISTA Medium VDEFA( A Type ListB Serves ListC Style ListD Preparation Time ListE Cooking Time ListF Calorie Counter List Computer Cuisine 1.0 Computer Cuisine 1.0 FMRLA Ingredients omputer Cuisine 1.0 Thinly Thyme Tokay Tomato Tomatoes Tonic B&W Printout - LargeB Yesfq Yesfq Yesfq Yesfq Yesfq Cilantro Lime Salsa rlic, minced 2 Tablespoons margarine 1 cup each diced potatoes and diced carrots 2 cups low salt chicken broth 1/2 teaspoon thyme 1 can (7 1/2 oz.) Alaska salmon 1/2 cup each chopped onions and chopped celery 1 clove garlic, minced 2 Tablespoons margarine 1 cup each diced potatoes and diced carrots 2 cups low salt chicken broth 1/2 teaspoon thyme 1 can (7 1/2 oz.) Ala --------------------------------------- ---------------- CALORIE COUNTER ' CELSIUS 1 CELSIUS 2 CENTIMETERS 1 CENTIMETERS 2 CHOLESTEROL LEVEL COOKING TIME EMAIL BODY TEXT FAHRENHEIT 1 FAHRENHEIT 2 GRAMS 1 GRAMS 2 GRAMS 3 INCHES 1 INCHES 2 INGREDIENTS INGREDIENTS 2 INGREDIENTS COMBO ITEM NAME KILOGRAMS LITERS METHOD MILLILITERS OUNCES 1 OUNCES 2 OUNCES 3 POUNDS 1 POUNDS 2 PREPARATION TIME RECIPE FROM RECIPE NO. RECIPE NOTES RECIPES IN COLLECTION RECIPES LISTED: SERVES STYLE A Item NameB TypeB ServesB IngredientsB MethodB Ingredients 2B Enter Your Name HereB Recipe No.B StyleB Grams 1B Ounces 1B Ounces 2B Grams 2B * 28 Pounds 1B Grams 3B * 453 Pounds 1B Grams 3B Grams 1 * 0.0353 Ounces 2B Grams 2B Ounces 2 * 28.3 Pounds 1B Grams 3B A Item NameB Computer Cuisine 1.0 Tomatoes Tonic Pounds 2B A KilogramsB 45359 Ounces 3B MillilitersB * 30 CupsB LitersB Fahrenheit 1B A Celsius 1B - 32) * 5 / 9 A Celsius 2B Fahrenheit 2B * 9) / 5 + 32 Inches 1B Centimeters 1B Centimeters 2B Inches 2B Ingredients ComboA!Ingredients & " " & Ingredients 2 Recipes In CollectionB Recipe FromB Preparation TimeB Cooking TimeB Cholesterol LevelB Calorie CounterB Recipes Listed:B Recipe NotesB Recipes ListedB TablespoonsB Milliliters 2B 0 * 14 Milliliters 3B Tablespoons 2B 0676132522 US Cup 1B Milliliters 4B 4 * 236 33333 Milliliters 5B US Cup 2B 0042265 Liters 1B @,A Find Menu Recipe List Printout Color Printout - Large Print Menu B&W Printout - Small Color Printout - Small Recipe List - Type Sort Recipe List - Style Sort Recipe List - Servings Sort About Computer Cuisine Deluxe Print - Large A Help Menu Computer CuisineB Yesfq Yesfq Cuisine 1.0 Tomatoes Tonic From The Kitchen Of:X Computer Cuisine\ Serves:] Type:a Style: Computer Cuisine By Mike McGee From The Kitchen Of: Recipe No. Today s Date litre chicken broth water french bread onion chopped medium onion chopped medium pineapple peeled cored medium-size onion quartered onion onion ice of lime Find All Main Menu Print List List By Type / Category List By Style List By Servings List By Recipe Name Style Serves Recipes Listed: Findz Serves{ /Category| Style} Type~ Item Name E /Category Serves Find All E Main Menu Print ConversionsB Yesfq Yesfq Yesfq Yesfq Yesfq Yesfq Yesfq Yesfq Yesfq Yesfq Listy Main Menu Listy Main Menu Find{ Inches| Centimeters} Centimeters~ Inches Fahrenheit Celsius Celsius Fahrenheit Milliliters Ounces Tablespoons Milliliters Milliliters Tablespoons Milliliters Milliliters Liters Quarts Gallons Liters Liters Gallons ckcck kckckcckcckckckcckcckckckcck kckckckckckckckckckckckckcck kckckckckckckck kckck c kckcckcckc kckcckcckckckcck kckckckckckckckckckckckckcck kckckckckckckck A Find MenuB Yesfq Yesfq Yesfq Yesfq Yesfq Liste Main Menuf Find Allg Menuf Find Allg Find All E Main Menu Find All E Main Menu Recipe List PrintoutB Yesfq Yesfq Yesfq Yesfq E Item Name Style AdaiB RiceC ManyDVRice 1 cup Urad Daal 1/3 cup Chana Daal 1/3 cup Yellow Split Peas 1/3 cup Salt 1 tsp. Mix Rice, Chana Daal, Urad Daal, and Yellow Split Peas in a large vessel. Soak in a lot of water for about 2 hours. Grind the soaked mixture with Chili Power and salt coarsely, without adding much water. Ferment for about 3-4 hours, then refrigerate or freeze. In cold weather, the fermenting process might take longer, and it might be a good idea to ferment in an oven (the pilot light will keep the mixture warm). Add either onions (finely cut), carrot (grated) or coconut before preparing. Freezing Notes If freezing, only ferment for about an hour. The mixture will have to left outside for a while before being ready to use. G^Red Chili Powder 1 tsp. Onion (opt.) 1 (large) Carrot (opt.) 1 Coconut - grated (opt.) 1/4 cupK Indian inaka@cap.or.jpd 15 mins.e Overnightf Noneg UNDER A BROI kckckckckckcck kckckckckckck ckckckckckckcck kckckckckckckck kckck kckckckckcck kcckckcck c kcckckckck kcckckcck kcckckckckckckckc(kckckckckckckckckckckcckckckckckcckckckck kcckcckcckckcck kckckckckcckckkckckck c#kcckckckckckckckckckckckcsckckckckck ckckcck c#kcckkcckckckckckZckckcckckcckckccsck c'kcckckckckckckckckckckckckckcsckckckckck kckckcck kcckkcckckckckck Zckckcckckcckckccsck kcckcckcsckckckckck kckckcck #kcckkcckckckckckZckckcckckcckckccsck kcckckckckcckcs kcckck kcckckckk kcckckckk kZkcckck kcckckckZ kckcckcck kckck kckckcckc ckckcckkckcck c)kckZckcckcckckckckckcckckckckckckcckcckcck kckckcckckcckZk kckcckcck kckck kcckckckckckcck kcckkckckckcckcckcck kckckcckckcckZk kckcckcck kckck kcckckckckckcck kckck kckckcckckcc kckcckcck kckck kcckckckckckcck kckck kcckckckckckck c+kckcZkckckckckcckckcckckckckcckckZkckckckckc+ckckcckckckckcckckZckckckckcckckckckcZkcckck kckckcck kZZkcckckckckckckck kckckcck cZZcZZc cZZcZZc cZZcZZc Z cZZcZZcZZc cZZcZ cZZcZZc cZcZZcZcZZc cZZcZZc cZcZZcZcZZc cZZcZZc cZcZZcZcZZc ZcZZc cZcZZc cZZcZZc cZZcZZc Z cZZcZZcZZc cZZcZc Z cZZcZZcZZc cZZcZc ZcZZcZZ cZZcZc cZZcZc cZcZZcZZcZc cZZcZc cZZcZZcZZcZZc cZZcZcZZc cZcZZcZZc cZZcZZ {s{ss{ss{s{ {s{ss{ss{ss{ {s{s{ {ss{s{ss{ss{s{s{ s!{ss{s{s{s{ss{ss{ss{s{ss{ss{s{ss{s{ {ss{s{ss{s{s{s{ss{ {s{ss{s s{ss{ {s{s{ {ss{s{ss{ss{s{s{ s!{ss{s{s{s{ss{ss{ss{s{ss{ss{s{ss{s{ {ss{s{ss{s{s{ss{s{s{ {ss{s{ss{ss{s{s{ {ss{s{s{s{s s{ss{ss{s{ss{ss{s{ss{s{ {ss{s{ss{s{s{s{ss{ss{s{s{s{ {ss{s{ss{s{ss {s{s{ss{s{s{ {ss{s{ss{s{ss{s{s{ss{s{s{ {ss{s{ {ss{6s{ss{s{s{ss{ss{s{ss{ss{s{s{s{s{ss{s{ss{ss{s{s{s{s{ss{s{ {ss{s{ss{sskks sksks skskksks skkskskkskskskskskksksksk skskksksks k$skkskskkskskskkskskskskkskskskkskksks skkskskskskskskksks k"skkskskkskskskskskkskskskskskksksks skkskskksksks skskskskkskskskkskksks k#skkskskskskskskskskkskskskskskksksks k$skkskskkskskskkskskskskkskskskkskksks skkskskskskskksksk k9skkskskkskskkskskskkskskskskkskkskskkskskksksk skksksksksks skkskskkskskskskksks skkskkskkskks sksks skkskks ksksks skkskskkskskkskk{ {ss{s{ss{s{s{s{ss{ss{ {s{s{s{s{ {s{ss{ {ss{s{ {s{s{ {s{s{s{s{ss{ss{ss {s{s{s{s{ss{ss{s{s{ss{ss{ {s{s{s{s{ {s{ss{ {ss{s{ {s{s{ s!{s{s{s{s{ss{ss{ss{s{s{s{s{ss{{s{s{ {s{ss{ {ss{s{ {s{s{ {s{s{s{s{ss{ss{ss{s{s{s{s{ss{ss{ {s{ss{s{ {s{s{s{s{s{ s {s{ss{s{ss s{s{s{s{s{s{ {ss{s{ss{ {ss{s{ss{ {ss{ss{ss{s{s{ss{ {ss{s{s{s{s{s{ {ss{s{s{ Gourmet February 1992 d Overnighte 1 Hourf Highg Highm Recipe: Asian Spring Rolls Ingredients: 2 ounces bean-thread noodles 6 dried shiitake mushrooms 3/4 pound lean ground pork 3 garlic cloves, minced 3 large shallots, minced 1 tab minced peeled fresh gingerroot vegetable oil for deep-frying 1 large carrot, shredded 1/3 cup chopped fresh coriander 1/3 cup chopped fresh mint leaves 1 cup chopped mung bean sprouts* 2 tabs soy sauce 1 1/2 teasp salt 1 teasp sugar 20 spring-roll wrappers* an egg wash made by beating 1 large egg with 1 teaspoo sugar a 2-inch fresh red or green chili, seeded and minced (wear rubber gloves), or 1/4 teasp dried hot red pepper flakes, or to taste scallion brushes (procedure follows) for garnish if desired Gourmet February 1992 d Overnighte 1 Hourf Highg Highm Color Print Enter Your Name N^ _\ON N^ _\ON LISTA VDEF@ cRccs sRJZZs sccRk kRccs sZcRk kRcZs sccRc sZJZZ{ kcZJR{ {RJZck sZZJRs kZB9JZk sZR9BZk{ {kZB9RZs {ZZJZs RJJRJ RJJRJJRJ JRJJR RJJRJ RJJRJJRJ JRJJR RJJRJJ JRJJRJR sZJBBZs{ {sZBBJZs kZJ9BZ RJJRJ JJRJJRJJRJR RJJRJJRJJ JCRJJ JRJJRJRJJRJ JJRJJRJJRJR RJJRJJRJJ JCRJJ JRJJRJRJJRJ JJRJJRJJRJR J RJRJJ RJRJRJJ JRJJR 9))BZs kRB1)9 RJRJRJJ RJJRJJR RJJRJJR RJRJJ RJJRJJ RJRJJ RJRJJRJJRJ JRJJR RJJRJJ JRJRJJR RJRJJ 9)1BRk RJJRJJRJ JRJJR R9BRJRB991))1 R9BJRJB9 RB91))1 B991))1 9F1))1 R9BRJRB991))1 R9BJRJB9RB91))1 9H1))1 R9BRJRB991))1 R9BJRJB9RB991)11 JHRB9911)1 R9JJRJJ991))1 R9BRJRBB91))1 ! 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Recipe List - Type SortB Yesfq Yesfq Yesfq Yesfq Yesfq Yesfq Yesfq {{{{{{ ssssss kkkkkk cccccc ZZZZZZ RRRRRR JJJJJJ BBBBBB 999999 111111 )))))) !!!!!! 'kkcccc (RRJJJJ +991111 ,11)))) }{{{{ ~ZZZZ )7J^P #6EV^^VJ0 "8Occ ) 7JY^^QB0 .EZm~vtZ J^VJ6# %<Xkv~tcM6 "8Okt~vkX;# "2Mbt~vkXC. c~vtbK0 kJ)JJk LTageb PTagebb LP]dg KP]dgbb KPafgbb LTaggbb LTagebb LP]ag LP]dgb KPafgbb LTafgbb Proof 6 pkg. of dry yeast using warm water, a pinch of sugar and a pinch of flour and let froth. Make a soft well-developed dough using milk, 3/4 cup soft butter, 15 or so cups of flour, eggs, lemon rind and vanilla Let the dough rise until double in the refrigerator and then divide into 4 portions. Layer each piece of dough with half it's weight in butter using the letter-fold technique. Give it 4 turns, every half-hour, and then let rest for three hours before using. This dough is unusua l in that it is made with cold ingredients. But it will rise nontheless, just slowly. Shapes to make- Swiss rolls, turnovers, schnecken, Danish loaves with apricot, nuts, cinnamon and sugar, chocolate croissants, cinnamon raisin Cheese filling- 1 1/2 lb each cream cheese, ricotta. Some sugar to taste, 5 eggs, 1 cup cream of wheat, chopped raisins and lemon rind. For Swiss rolls and blechinka omit sugar and raisins and add some shredded cheddar cheese. pounds potatoes quarters pounds snapper filleted pounds spare water pounds spare tablespoons butter tablespoons butter bacon tablespoons butter tablespoons chopped tablespoons chopped fresh basil teaspoons dried tablespoons chopped fresh cilantro tablespoons chopped fresh italian parsley tablespoons chopped green onions tablespoons chopped onion tablespoons chopped shallots tablespoons coarse grain mustard guldens tablespoons cocoa powder tablespoons green extra virgin olive tablespoons dijon mustard tablespoons dijon mustard ablespoons dijon mustard tablespoons dijon mustard tablespoons dijon mustard tablespoons dijon mustard tablespoons dijon mustard tablespoons dijon mustard Noodles Dressing: 2 tabs broth 5 teasp soy sauce 1 tabs rice vinegar 1 tabs lemon juice 2 teasp sesame oil a little rice wine, chili, sugar. Garnish: Cilantro Cucumber julienned red pepper toasted sesame seedsa 1228c Yan can cookd 15 mins.e 5 mins.f Recipe: Soja Noodle Salad Ingredients: Noodles Dressing: 2 tabs broth 5 teasp soy sauce 1 tabs rice vinegar 1 tabs lemon juice 2 teasp sesame oil a little rice wine, chili, sugar. Garnish: Cilantro Cucumber julienned red pepper toasted sesame seeds Method: Cook noodles 2 or 3 minutes Dump in cold water. Whisk dressing.Add dressing; toss and set aside.Just befor serving add garnish. Additional Notes (if any): Recipe From: Yan can cook ------------------------------------B ------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ inaka/inakasoft/ 3 hrse 10 mins.f Mediumg Mediumm Recipe: Smokey Salmon Spread Ingredients: 1 can (15 1/2 oz.) Alaska salmon 1 pkg. (8 oz. ) light cream cheese 2 Tablespoons lemon juice 1/4 cup thinly sliced green onions 2-3 drops natural hickory liquid smoke Crackers or French bread rounds Makes 20 servings, about 2 1/2 cups. Method: Drain and flake salmon. Beat cream cheese with lemon juice in electric mixer until light and fluffy. Beat in flaked salmon and green onions until thoroughly combined. Season with liquid smoke to taste. jChill several hours before serving to allow flavors to blend. To serve, spread on crackers or French bread rounds. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ To serve with whisky salmonK American` 4 cups all-purpose flour 2 tablespoons powdered sugar 1 tablespoon salt 2 teaspoons baking soda 1/2 cup shortening 2 cups buttermilk 1/4 cup caraway seeds 1 egg yolk 4 tablespoons milk To serve with whisky salmona inaka@tdl.com 15 mins.e 30 mins.f Mediumg Recipe: Soda Bread Ingredients: 4 cups all-purpose flour 2 tablespoons powdered sugar 1 tablespoon salt 2 teaspoons baking soda 1/2 cup shortening 2 cups buttermilk 1/4 cup caraway seeds 1 egg yolk 4 tablespoons milk To serve with whisky salmon Method: Preheat oven to 400 degrees. Mix together flour, sugar, salt, and soda. Cut in shortening, add buttermilk, and mix until smooth. Blend in caraway seeds. Place dough in 9-inch cake pan, and cut a cross shape on the top. Combine egg yolk a {nd milk; brush egg wash over bread. Bake for 30 minutes. After removing from oven, cover with damp cloth for 10 minutes. B}ping hot with butter and honey and/or sprinkle with sugar and cinnamon. 12. Dough may be kept in refrigerator for two weeks. Makes 8 DozenK Mexican` 1/4 cup warm water 1 pkg. yeast 1 egg 1 1/2 cup milk 1/3 cup melted butter 1/3 cup sugar 1 tsp salt 1 tblsp cornmeal 5 cups flour Makes 8 Dozena inaka@tdl.com 2 hrs & 30 mins.e 15 mins.f Mediumg Mediumm Recipe: Hot Fried Puffs Ingredients: 1/4 cup warm water 1 pkg. yeast 1 egg 1 1/2 cup milk 1/3 cup melted butter 1/3 cup sugar 1 tsp salt 1 tblsp cornmeal 5 cups flour Makes 8 Dozen Method: 1. Mix warm water and yeast in electric blender, until thoroughly mixed. 2. Blend in remaining ingredients except 3 cups flour. 3. Put dough in a large bowl. Cover and let stand in warm place about one hour. 4. Add remaining flour. 5. Knead into soft dough. 6. Cover, let rise until double in salsa fresca salsa frita fried sauce salsa canned ingredients salsa sauce salsa canned ingredients canned ingredients salsa canned ingredients drexel duane dupree dutton editions ehunt chili company's texas border cookbook elinor elinor klivens ellen ellen helman 0-89815-519-3 bsc835 ehunt uunet excursions factory fallomU februaryW february february 1992W february february 1992W grape grapefruit grapes grappa grass gratedA fruit fruits fruits garnish fruity fryer fryingo fudge full-flavored fully further further ingredients fusilli futomaki g/one galanga galangal galingale galliano gallo gallon Yogurt sauce: 1/2 cup plain yogurt 1/4 cup sour cream 1 tablespoon lemon juice pinch of salt pinch of white pepper 1/4 cup minced chives diced red and yellow peppers, green peppercorns, and fresh herbs for garnish American 12 ounces cream cheese, softened 1/2 pound smoked salmon or Lox 3 eggs 1/2 shallot, minced 2 tablespoons heavy cream 1 1/2 teaspoons lemon juice pinch of salt pinch of white pepper 2 tablespoons granulated sugar Yogurt sauce: 1/2 cup plain yogurt 1/4 cup sour cream 1 tablespoon lemon juice pinch of salt pinch of white pepper 1/4 cup minced chives diced red and yellow peppers, green peppercorns, and fresh herbs for garnish inaka@tdl.com 3 hrse 30 mins.f Highg Highm Smoky Roasted SalsaB SaucesC carroll cathy American #A:_Dining in Historic Georgia: Restaurant Guide with Recipes 3 tablespoon vegetable oil 3 pounds chicken legs 1 large onion, chopped 3 tablespoons ketchup 2 tablespoons lemon juice 2 tablespoons soy sauce 2 tablespoons sugar 1/2 teaspoon pepper 1 tablespoon cornstarch dissolved in 1/4 cup cold water inaka@tdl.com 20 mins.e 30 mins.f Mediumg Mediumm Recipe: Smotherd Sweet & Sour Chicken Ingredients: 3 tablespoon vegetable oil 3 pounds chicken legs 1 large onion, chopped 3 tablespoons ketchup 2 tablespoons lemon juice 2 tablespoons soy sauce 2 tablespoons sugar 1/2 teaspoon pepper 1 tablespoon cornstarch dissolved in 1/4 cup cold water Method: In a large frying pan, heat oil over medium heat. Add chicken and cook, turning, until golden brown, about 10 minutes. Meanwhile, in a small bowl, combine onion, ketchup, lemon juice, soy over bread. Bake for 30 minutes. After removing from oven, cover with damp cloth for 10 minutes. pkg. of dry yeast using warm water, a pinch of sugar and a pinch of flour and let froth. Make a soft well-developed dough using milk, 3/4 cup soft butter, 15 or so cups of flour, eggs, lemon rind and vanilla Let the dough rise until double in the refrigerator and then divide into 4 portions. Layer each piece of dough with half it's weight in butter using the letter-fold technique. Give it 4 turns, every half-hour, and then let rest for three hours before using. This dough is unusua l in that it is made with cold ingredients. But it will rise nontheless, just slowly. Shapes to make- Swiss rolls, turnovers, schnecken, Danish loaves with apricot, nuts, cinnamon and sugar, chocolate croissants, cinnamon raisin Cheese filling- 1 1/2 lb each cream cheese, ricotta. Some sugar to taste, 5 eggs, 1 cup cream of wheat, chopped raisins and lemon rind. 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Cancel))) Are You Sure You Want to Quit Computer Cuisine?B+ ) = 2 Are U Sure U Want 2 Delete? the manual for further details. Questions/Comments? 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'*(&&" 846:DQW_fk }yytlii`VCHHSPEA>7D} taMc8 -2[op G:H[bhs zrkcYSRLHJMLIKOD- KTUTPOVY_hpvz{~}zz z]wuvwwxzyvruxz{{wroqmhb tLU\^``egceefheglmmouvstlrO ),+-0//Aopu vrkptrqrqlaQalma_eYB65YXY[3&Agiimw vu|xsuupifljnx |{wxz }wqprtqqpnmmlksusx{}}|| {}zwywwrpnnkjiJ 1HX\an} ~z{}{uuqpoqqjoljdaUOP ,//,-.-)'&&! yz{~{zu| wgb^SZA //13,+*(&## tuoaF.83& ERNKCLW]_dkw{} |y{xywvzxyzvuz|~zz"wtvupga nCIQUTYVVUWXXVO,&* ,S./+*# %7BIPMIGOTQWPMLFHHKNJFGKMJDCFHDB=<:77588*"" <HLLVdp umwnr wtsnonmlkigegfgklkloomnopqmjlkjgfc_``\YWS' %&!$%,+ !/09:4/; 2;57*(+&28391.7-"(' ')#!&+*.7;56?-&&%'%" #$)$"'-..,)&&+*% 570/3959=KDEd1;.'$&# #$"#*..,-0('(++(% 3<0-.(. r[ZXND<5.$((% '.+:DB<37=;D; :o.1130--*+)%&" '+*)%"!" ?83,2KSZadjorw} }|pke`\bVMOMJFF=K| |yu[c+ E{R\\Z]mu~ rlbWILIJOQRLHFE@?3* RUTPJPY^agnw| yzyyvv{{||xw{}}zzwvvwtlf qNRZc_bdccededf^bgkijllhk_5 ! !##--/1//356:e{ {r sqmijpoi`R^_WZH4L\cmh^kz|tlprnswr t[xsdfjlot |zvuttusqnllmqptvx||yz} |{{x{vurpomljfa: 7JSU]irz *iK*>`SIZggvf`VIC;/& 17i>WC $B@88:841574596::<43/+(% "&(-& ,0#%&:E85>'$';7 *.90 !$ .3 # +:-**TMXn~x }}kZe? -# " $*&%#*/)FNSN758JK<P\Rmfyncb[- <./D1Q gcKI/%$ 5`17=94?iaPTVUQSZ_QUc\fheWXMJFBB>D7%8:3'!0BFDM@$** &@<*LN9AAYhUZ\A<7gc:DLRB23&/.)-10/:1(/'%).&** &!#"6sO(&NfH(-&":?9PZ:;-@K 4.6(#'-1"/3)')&*( $"+%&-- "*+/'%%&#+)#)#( #%%*'# |vuvvusqpnkporuz~zy{||} {yyvzwtqpnljcaYT. 6?JSZ`lv |z~}ww ~uruzqcg[TO --44-+(&$" CNnbJO]dfls}| ~zvyxwvvzxz||z~}Yvruvrle nDJQWYXVUVVXWWYI!%(* +*'$ 7<ALSVWPTVTXUTTOKPTQQOM L OMJIHECEB?;:63.),"! ! @JNPTbieghci zwqmqqmliiggjilmqsrpnmpqsokkiljccbb`[XUPH #)')'"*4;</2< "/>;4-,)+(./:-50-0$ $!&+&*)-:?3012 "/431-&&!'+04,D<) !6?A\YKEJIYcSD86/*(&( ,/*-021.+)++* .98%&,' s`M=82**'# VDA4( !'(49=?8:=;@B -/351-)*(%#"! !-1++'$%" PN=896GKTX[ahox {qneaa\SNJD?H=S{ 0Bgi{ kc]\_cZOlw| dNGNRSMPTL>:;<94//SUshNR_fflr~} }{xwxzzwwyxz{y|{wvuxtmh sNV]adbdcbbadegfV\ciihgddG "$&)*-/132568;<@X }tlondYVWRWalqrbUenolkljinntyttsefknksx{yvtt "( ,%'+),)+7<50/0{ #,24/+! *,.8D;0 2N.7Kmsifiji}yWC<2-/()1(##,*/+.201/2.,,) 28, )'LU \@A:7,'%# '$-8<D<45>B? D#0.--0(''&%#" #,43/-+%)%"! !5D>] AILDEGLNV[cmw }susea_ZQJIDEEU "(7aobc yf]^[Z8;amp} bXZ\VMHUNTH7332-5^ |zxywvuvvz{zy| }wvxwsk wOTZ_bdeba`ddcbjZPX[]`_[J "$&'**/2 3 cloves garlic, peeled 1 medium-size onion, quartered 3 large tomatoes 1 canned chopotle chile in adobo sauce 1/4 cup lime juice 2 tablespoons salad oil 1/4 cup packed fresh cilantr leaves Place a 10 to 12 inch uncoated frying pan over high heat. Add garlic, onion, and tomatoes. Cook, turning often with tongs, until charred on all sides (about 10 minutes). Remove from pan and let cool. Cut tomatoes in half crosswise and discard seeds. In a blender or food processor, combine vegetables, chipotle, lime juice, oil and cilantro; whirl to desired consistency. Makes 3 cups. Mexican 3 cloves garlic, peeled 1 medium-size onion, quartered 3 large tomatoes 1 canned chopotle chile in adobo sauce 1/4 cup lime juice 2 tablespoons salad oil 1/4 cup packed fresh cilantr leaves inaka@tdl.com 20 mins.e 10 mins.f To find out how to register, please browse the accompanying manual, or check our web site. This collection contains 1,001 recipes already entered in for your convenience! Check us out on the web! http://www.tdl.com/~inaka/inakasoft/ JapaneseL .8825N 113.2P 453.59R 2.26795V .2366 This program is shareware. Please browse this template as long as you wish. However, if you wish to edit, delete, or add your own recipes, you must register this product. However, registration is only $10 Please click above, to view the REAL recipes. To find out how to register, please browse the accompanying manual, or check our web site. This collection contains 1,001 recipes already entered in for your convenience! Check us out on the web! http://www.tdl.com/~inaka/B inakasoft/ 1229c inaka@tdl.comd 1 hr & 15 mins.e 30 mins. honey hurnmus chick substituted jalapen chiles seeds removed ketchup shortening lemon juice light syrup light syrup juice margarine melted mayonnaise melted butter melted unsalted butter scalded cooled degrees minced cilantro minced onion minced scallions molasses molasses molasses minced onion minced scallions cream cheesee 8-inch doilyN 8-ounce whole tomatoes drained chopped 8-ounce carton cream 8-ounce package crumbled 8-ounce package medium noodles package cream cheese softened tomato sauce package cream cheese softened green olives unpitted anaheim chili pepper minced ancho chile seeded finely chopped avocado avocado sliced bayleaf beaten beaten cloves garlic crushed cloves garlic crushed cloves garlic crushed cloves garlic crushed garlic crushed snacks snapper snowbars bread noodle salad son-in-law sophie's sophie's danish sopron sopron wedding sorma souffle sound soup_ sourG cream berry cream biscuits cream waffles sourdough sourdough potato bread sourdough sourdough sourdough speed spice spicy cheesecake chef's chef's alfredo sauce cherry chick chick sesame sauce chickeno chicken adobo chicken amandine snapper snipped soaked soaking soaking about lukewarm water sockeye sodaL sodium odium 1 Ib. fresh tender vine leaves 1 1/4 cups rice 1/2 cup hurnmus (chick peas) (nuts may be substituted) 1/2 cup chopped parsley 1/2 cup chopped mint 1/2 cup minced scallions 1 cup chopped tomatoes 1 cup olive oil Wonderful finger food for buffet suppers, picnics or with cocktails. An appetizing dish for a meatless day. Soften leaves by dipping in boiling salted water for a minute. Drain and pile in deep dish while preparing stuffing. Wash and drain rice. Crack hummus (which has been soaked overnight) with rolling pin and remove skins. Make stuffing of rice, hummus, parsley, mint, chopped tomatoes, onions, salt, pepper, cinnamon, and oil. Add seasonings to taste. Stuff one leaf at a time, following d and chopped 2 tsp basil 1 tsp oregano 1 tsp rosemary, crushed dash of salt 1 dash balsamic vinegar (or red wine vinegar) about 1/2 cup water 1228c inaka@cap.or.jpd 20 mins.e 30 mins.f Stuffed Vine Leaves in OilB AppetizersC onionA 1228c inaka@tdl.comd 15 mins.e 20 mins.f Mediumg Mediumm Recipe: Summer Potato Soup With Basil Ingredients: THE STOCK Water alone is fine for this soup. 2 tablespoons butter 6 1/2 cups water 1 large white onion or 10 small leeks thinly sliced then chopped 1 bay leaf 5 branches lemon thyme or culinary thyme 1 1/2 pounds new potatoeswashed and roughly chopped 1 teaspoon salt 4 tablespoons olive oil 1 pound ripe tomatoes peeled seeded and finely chopped 1 cup basil leaves loosely packed Champagne vinegar or red wine vinegar to taste White or bl B PreservesC 6D{1 lb Fresh plum tomatoes, ends tr 1/2 t Salt 2 c Extra-virgin olive oil 1 Garlic clove, peeled and spl 1 Sprig fresh basil aspoon salt 4 tablespoons olive oil 1 pound ripe tomatoes peeled seeded and finely chopped 1 cup basil leaves loosely packed Champagne vinegar or red wine vinegar to taste White or black pepperK American GY3/4 cup soft butter 9 eggs 3 Tb lemon rind 3/4 cup sugar 15 or so cups flour 3 lbs butterK Danish` 6 Tb yeast 3/4 cup warm water pinch sugar pinch flour 4 cups cold milk 1/2 tsp vanilla 3/4 cup soft butter 9 eggs 3 Tb lemon rind 3/4 cup sugar 15 or so cups flour 3 lbs buttera inaka@tdl.com 3 hrse 20 mins.f Highg Highm Recipe: Sophie's Danish Ingredients: 6 Tb yeast 3/4 cup warm water pinch sugar pinch flour 4 cups cold milk 1/2 tsp vanilla 3/4 cup soft butter 9 eggs 3 Tb lemon rind 3/4 cup sugar 15 or so cups flour 3 lbs butter Method: Proof 6 pkg. of dry yeast using warm water, a pinch of sugar and a pinch of flour and let froth. Make a soft well-developed dough using milk, 3/4 cup soft butter, 15 or so cups of flour, eggs, lemon rind and vanilla Let the dough rise until double in the refrigerator 1 tbsp butter 6 oz. sesame bread sticks, crushed 1/2 cup melted butter 2-1/2 lbs cream cheese 1/2 lb smooked salmon, chopped 1/2 cup minced onion 1/4 cup minced fresh basil 4 eggs Preheat oven to 350 . Butter a 9-inch springform pan. In a bowl, mix the bread stick crumbs with the melted butter. Press the crumb mixture in the bottom and up about 1/2 inch on the sides of the pan. Chill for 20 minutes. In a mixer, beat the cream cheese, smoked salmon, onion, basil and eggs until light and fluffy. Pour into the crust. Bake 5 minutes, lower the heat to 325 and bake 50 minutes or until lightly browned and puffed. Turn off the oven and let the cake cool in the oven for 1B hour longer. Remove to a rack and cool completely. Unmold on a platter and serve with crackers or cocktail breads. Can be made 2 days before serving.....take out of the refrigerator at least 2 hours before serving to bring it to room temperature. American Pies (Meals) sliced fresh peaches water white distilled vinegar idaho potatoes peeled diced seperated x-large lukewarm water waterc olive waterc water fresh heads grams wakame green onions wakame green onions grams wakame grams wakame grams wakame 1 8 oz. package cream cheese at room temperature 1/4 cup grated cheddar cheese 1/2 teaspoon horseradish 1 quick shake of worcestershire 1 teaspoon lemon juice 1 small can (6 1/2 oz.) smoked salmon 1/2 cup ground pecans JMix all ingredients together and roll into a ball. Roll in either chopped nuts or chives. Cover with plastic wrap and refrigerate until ready to use. Serves 4 to 6 people as an hors d'oeuvre. (If smoked salmon is unavailable use canned salmon and 1/8 teaspoon of liquid smoke. Use more liquid smoke if you like a stronger flavor.) American` 1 8 oz. package cream cheese at room temperature 1/4 cup grated cheddar cheese 1/2 teaspoon horseradish 1 quick shake of worcestershire 1 teaspoon lemon juice 1 small can (6 1/2 oz.) smoked salmon 1/2 cup ground pecans inaka@tdl.com 1 hr & 15 mins.e Nonef Highg Highm Smoked Salmon CheesecakeB Pies (Meals)C followingR followsW fontina white foam appears. Uncover and let boil some more. When Kibba float to surface, remove them with a slotted spoon to a serving dish. Drain water from dish before serving. Serve with salad and pickles. AcThe shell: Follow directions for making the shell in the recipe Kibba (Kibbi), Cover and set aside. Middle Eastern The stuffing: 2 pounds lean ground lamb (or beef) 1 chopped medium onion 1 teaspoon salt 1 teaspoon Middle Eastern spice water for boiling the Kibba 1 tablespoon salt The shell: Follow directions for making the shell in the recipe Kibba (Kibbi), Cover and set aside. inaka@tdl.com 15 mins.e 20 mins.f Mediumg Highm Small Stuffed Pasta In BrothB PastaC 1/2 lb. cappelletti, tortellini, or raviolini 8 cups beef broth salt and pepper 3 tablespoons minced parsley freshly grated Parmesan In a large saucepan of boiling salted water, cook the pasta, stirring occasionally, for 6 to 8 minutes, or until just tender. Drain and refresh under cold water. Drain again. Just before serving, bring the broth to a boil in a saucepan and season it wtih salt and pepper. Add the cooked pasta and simmer until just heated through. To serve, divide the soup among four bowls and sprinkle each with some of the parsley. Serve the cheese at the table. Italian` 1/2 lb. cappelletti, tortellini, or raviolini 8 cups beef broth salt and pepper 3 tablespoons minced parsley freshly grated Parmesan inaka@tdl.com 20 mins.e 15 mins.f Mediumg Mediumm Smoked Halibut In Herb ButterB FishC 2 lbs. smoked halibut 1 cup butter 1clove garlic, whole pinch onion salt 1/4 teaspoon marjoram 1/8 teaspoon thyme pinch ground oregano blespoons minced parsley freshly grated Parmesan &<IT[^_^\_OG9% /NA>9E*/)(!* +(#-%B_N^n^X]TPIJ9"" #(!L8*BUJS #!)0RKGTF75B;8:5125@4+1** &%0@M8?IB4:$#.+./2(&!# &'%$!!$ BS6$#*J.; "#"(! %4ALSYTYTTC=7" +G746:-*)*!1 [*+ 0"C\H\lWWULLAD6!$ &&"P72G\PR $$),BA>B;13B62553/4A/'3,) ,7.6A8-4"$.'++." *:;"#,5 , %& ( )&/-)/=S`gr{xz{tgdV92 -" !"&.$#/ ,*()*(*(('"4*59%#NtVUVaTMPQC[# .<N)4:72W_J]Bo q\9?&% '' ! FA<|]Zx -?N3FCKEgace^MTkYSU[TQUpT A[OM8/5DH::9*""(83<<1,-#$"# +##,%+?7P]H[e\EU>?RCDCI741+/.14.1*0=."%(('& * R %%7Oh4?JI-;#'/>AC8I830.45)!&.%' $$/+(*&*,+&"-,*-# +'=64' 0))034 4$* .' 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CLPVGFGFPPQ zYNPGEE>?A;:9:;>?A>MYSVF,--/-0!V .HA>@C>4?GGFD?>=;=2,1G\n`S<-% .HP\cefijompqrruwrvutppnfig^{ +049=A:} Fiery Skewered ShrimpB SeafoodC 2Dp1 lb fresh fettucine 1 cup of heavy cream shredded rind of 2 lemons 1/3 cup Parmagianno Reggiano 1/2 cup Fontina ^Cook the fettucine al dente. Reduce the heavy cream until lightly thickened and add the shredded lemon rind. Melt in the two cheeses. Toss in the pasta along with a lump of softened sweet butter. Add 2 tb of red pepper vodka. Toss quickly in the pan and serve. Adding a spoonful of good caviar to the top of each portion makes this dish very special. 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Beat in egg, egg yolk and extract. Sift flour, salt, and baking powder; gradually add flour mixture to eggs. Chill dough 1/2 hour. Press 1/4 of the dough into a cookie press. Keep remaining dough chilled. Shape cookies onto a greased baking sheet. Bake in 400 degrees F. oven for 7 to 10 minutes or until done. Cool on wire racks and store in airtight tins. Makes 4 to 6 dozen cookies. German` 1 c Butter, (No Margarine) 2/3 c Confectioners' Sugar 1 Egg, Large 1 Egg Yolk, Large 1 t Almond Or Lemon Extract 2 1/4 c Flour, Unbleached, Unsifted 1/4 t Salt 1/2 t Baking Powder 1228c inaka@tdl.comd 20 mins.e 10 mins.f Highg Highm Squash CasseroleB VegetablesC 1 pound yellow squash 1 1/2Cup grated cheese 1/4 stick butter 1 egg 1/4 Cup milk 1 medium sized onion diced 8 round buttery crackers Americanican pepperoni peppersI pequin serving tapioca perfect perfectly perfer periciatelli permission pernod perrins persil| person personalo personally persuade pesto pesto including sun-dried tomato petersburg petit petite petites peuvent philippines phyllo pichem picked poultry seasoning optional pepper flakes pepper flakes cayenne pepper flakes cayenne taste cayenne taste yenne taste taste inaka American`T1 cup yogurt 2 tbsp honey 2 tbsp minced fresh mint or 2 tsp dried 2 tsp lemon juice 1228c inaka@tdl.comd 5 mins.e Nonef Mediumg Mediumm Recipe: Yogurt Mint Dressing Ingredients: 1 cup yogurt 2 tbsp honey 2 tbsp minced fresh mint or 2 tsp dried 2 tsp lemon juice Method: Mix all together and let stand to bring out the mint flavor. Reseason to taste Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ www.tdl.com/~inaka/iB nakasoft/ ning knife (I usually leave this on, it just makes carving the lamb a little more difficult). Re-form the lamb and tie tightly with kitchen string. Make a stock with the bones and trimmings and set lamb aside, covered with plastic wrap. 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Are U Sure U Want 2 Delete? Go To Shopping List 8 Main Menu Go to Recipe List Copy Ingredients Add Recipe to Shopping List Send Recipe by Email nDrain and flake salmon, reserving liquid. Saut onions, celery and garlic in margarine. Add potatoes, carrots, reserved salmon liquid, chicken broth and seasonings. Simmer, covered, 20 minutes, or until vegetables are nearly tender. Add broccoli and cook 5 minutes. Add flaked salmon, evaporated milk and corn; heat thoroughly. Sprinkle with minced parsley to serve. 1/4 teaspoon black pepper 1/2 cup chopped broccoli 1 can (13 oz.) low-fat evaporated milk 1 pkg. (10 oz. ) frozen corn kernels, thawed Minced parsleyK American u1 can (7 1/2 oz.) Alaska salmon 1/2 cup each chopped onions and chopped celery 1 clove garlic, minced 2 Tablespoons margarine 1 cup each diced potatoes and diced carrots 2 cups low salt chicken broth 1/2 teaspoon thyme 1/4 teaspoon black pepper 1/2 cup chopped broccoli 1 can (13 oz.) low-fat evaporated milk 1 pkg. (10 oz. ) frozen corn kernels, thawed Minced parsley 1228c inaka@tdl.comd 25 mins. Cauliflower 1 Potatoes 4 Oil 1/4 cup Cumin seeds 1 tsp. Ginger 1 in. stick Garlic 3 cloves Turmeric 3/4 tsp. Red Chili Powder 1 tsp. Tomatoes 3 Garam Masala 1 tsp. Coriander powder 2 tsp.a 1228c inaka@tdl.comd 15 mins.e 30 mins.f Cauliflower 1 Potatoes 4 Oil 1/4 cup Cumin seeds 1 tsp. Ginger 1 in. stick Garlic 3 cloves Turmeric 3/4 tsp. Red Chili Powder 1 tsp. Tomatoes 3 Garam Masala 1 tsp. Coriander powder 2 tsp. Recipe: Aloo Gobi Ingredients: Cauliflower 1 Potatoes 4 Oil 1/4 cup Cumin seeds 1 tsp. Ginger 1 in. stick Garlic 3 cloves Turmeric 3/4 tsp. Red Chili Powder 1 tsp. Tomatoes 3 Garam Masala 1 tsp. Coriander powder 2 tsp. Method: Cut cauliflower into flowerets. Cube potatoes. Heat oil and saute cumin seeds for about a minute. Add garic and ginger, stir and add potatoes. Bhoona, add turmeric and chili powder, and bhoona again. Add tomatoes and simmer for about 5 minutes. Add cauliflower a GobiB VegetablesC 1228c inaka@tdl.comd 45 mins.e 20 mins.f Highg Highm Recipe: Chicken Enchiladas II Ingredients: 1/2 pound boneless chicken breast, cooked, skinned, and shredded 1 small can green chilies, chopped 8 ounces Monterey jack cheese, shredded 1 can refried beans 1/2 teaspoon soy sauce 1/2 teaspoon salt 2 10 ounce cans enchilada sauce 1/2 cup water 8 10" flour tortillas Method: Preheat oven to 350. Combine the chicken, green chilies, cheese, beans, soy sauce, and salt. Combine enchilada sauce and water. Dip tortilla in sauce to cover. Place f illing in middle, roll it up and set it seam side down in a baking dish. Pour remaining sauce over enchiladas, cover pan with foil, and bake 15 minutes. Remove foil and bake another 5 minutes. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ Heat oil, add bay leaf and onion. Fry for 3-4 minutes. Add ginger and garlic and fry for another minute. Add mustard and cumin seeds. The potatoes should be sliced, and the tomatoes and cap- sicum cut up. Add these, mix well, and cook for 4-5 min- utes, continuously stirring. Sprinkle with turmeric, coriander and chili powder. Beat the yogurt and blend into a smooth mixture. Add yogurt and salt. Mix gently, cover and cook for about 10 minutes on low heat. Turmeric 1/4 tsp. Chili Powder 1 1/2 tsp. Yogurt 2/3 tsp. Salt 1/4 tsp. Coriander powder 2 tsp. Potatoes 1 lb. Tomato 1 Capsicum 1K Indian` Oil 3 tbsp. Bay leaf 1 Onion 1 Ginger 1/2 tsp. Garlic 1/2 tsp. Cumin Seeds 1/2 tsp. Turmeric 1/4 tsp. Chili Powder 1 1/2 tsp. Yogurt 2/3 tsp. Salt 1/4 tsp. Coriander powder 2 tsp. Potatoes 1 lb. Tomato 1 Capsicum 1a 1228c inaka@tdl.comd 15 mins.e 25 mins.f oz/60g oz/90g ozbudweiser chicken brothC milk_ beans all-purpose flour olive peeled 1/2-inch cubes jicama pitted cherries plain low-fat yogurt drained raisin washed drained ricotta cheese rolled flour salmon canned leftover cooked rising cornmeal sherry shredded mozzarella sifted flour sliced cucumber bread crumbs cream stewed tomatoes chopped strained fresh orange juice juice sauce tomato-based bottled salsa unbleached all-purpose flour bulgur lapeno diced D_2 ounces amaretto 1 ounce lemon juice 1/2 t. superfine sugar 1 orange slice 1 maraschino cherryF In a shaker half filled with ice cubes, combine the amaretto, lemon juice and sugar. Shake well. Strain into a sour glass. Garnish with the orange slice and the cherry.K Italian``2 ounces amaretto 1 ounce lemon juice 1/2 t. superfine sugar 1 orange slice 1 maraschino cherry 1228c inaka@tdl.comd Nonee Nonef Noneg Recipe: Amaretto Sour Ingredients: 2 ounces amaretto 1 ounce lemon juice 1/2 t. superfine sugar 1 orange slice 1 maraschino cherry Method: In a shaker half filled with ice cubes, combine the amaretto, lemon juice and sugar. Shake well. Strain into a sour glass. Garnish with the orange slice and the cherry. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://wwwBE.tdl.com/~inaka/inakasoft/ ------------------------------------------ Amaretto SourB CocktailsC 1l 1/4 cup Cumin seeds 1 tsp. Ginger 1 in. stick Garlic 3 cloves Turmeric 3/4 tsp. xCut cauliflower into flowerets. Cube potatoes. Heat oil and saute cumin seeds for about a minute. Add garic and ginger, stir and add potatoes. Bhoona, add turmeric and chili powder, and bhoona again. Add tomatoes and simmer for about 5 minutes. Add cauliflower and high heat for about a minutes. Lower heat, cover and let simmer for about 15 minutes. Curry should be damp-dry. GNRed Chili Powder 1 tsp. Tomatoes 3 Garam Masala 1 tsp. Coriander powder 2 tsp.K Indian` Cauliflower 1 Potatoes 4 Oil 1/4 cup Cumin seeds 1 tsp. Ginger 1 in. stick Garlic 3 cloves Turmeric 3/4 tsp. Red Chili Powder 1 tsp. Tomatoes 3 Garam Masala 1 tsp. Coriander powder 2 tsp.a 1228c inaka@tdl.comd 15 mins.e 30 mins.f Amaretto SourB CocktailsC 0/0/1 apples armenian australian barbecue british chinese easternQ french german greek hungarian hungary indian italian japanese mexican middleQ middle easternQ russian swedish swiss cloves garlic chopped parsley peeled chopper tomatoes chicken broth large yolks cucumbers round slices[ bamboo shoots canned pineapple pieces coconut potatoes peeled cubes unsalted butter sugar brown sugar teaspoons dijon mustard flour 7-inch 7-ounce potatoes potatoes tomatoes chopped potatoes sucre sucre 7floz 7floz 200ml extra virgin olive garlic clovesF garlic string beansI garlic cheese garlic chives small onions sprouts garlic cloves garlic ginger minced garlic granulated garlic minced garlic course garlic olive garlic garlic taste optional garlicky garni garni garlicky garlicminced garlicminced garlicky garlicminced arlicminced generic^ generous gently geoduck george germany giacomo giant gier's gigot gingerE Cut squash into inch square and 1/4 inch thick slices. Wash and in about a cup and a half of water, add tamarind paste and sliced squash. Add turmeric, salt and cook on low heat till done. Grind coconut, green chillies, 1/2 tspn mustard seeds and stir into cooked squash. Can wash out blender and add this water too. Let mustard seeds splutter in oil add fenugreek, red chilli, curry leaves and in a couple of minutes pour onto pachadi. Variations: Instead of tamarind paste can use yogurt at BJthe end. Can use cut okra or, okra and eggplant pieces, instead of squash. Gnturmeric and salt to taste For seasoning: A little mustard seeds, fenugreek, red chilli, curry leaves and oil.K Indian` One small butternut squash 3-4 green chillies 3 tbs coconut 1 tspn tamarind paste 1/2 tspn mustard seeds a little jaggery/sugar turmeric and salt to taste For seasoning: A little mustard seeds, fenugreek, red chilli, curry leaves and oil.a superfineG superior supply surimi surprise sushi swede sweet Sift together the flour, 2 t sugar, and the salt. Beat eggs and milk together. Gradually add flour mixture; beat until smooth. Saute apples in 1/4 c of butter until tender. Mixt 2 T sugar and the cinnamon together; toss with apples. Melt 2 T butter in a 6-inch diameter, deep frypan. Pour in the batter to a depth of about 1/4-inch. When set, place 1/4 of the apples on top; cover with more batter. Fry pancake until lightly browned on both sides. Keep warm. Repeat the procedure 3 timB=es, until all batter and apples are used. Serve immediately. GH2 c Apple, Slices 3/4 c Butter Or Margarine 2 T Sugar 1/4 t CinnamonK German` 2/3 c Flour, Unbleached, Unsifted 2 t Sugar 1/4 t Salt 4 Eggs, Large, Beaten 1/2 c Milk 2 c Apple, Slices 3/4 c Butter Or Margarine 2 T Sugar 1/4 t Cinnamona 1228c inaka@tdl.comd 30 mins.e 15 mins.f Highg Highm GC1 cup milk 1 T flour 1/2 t nutmeg dash tabasco salt/pepper to tasteK French` 1 pie crust, single 1 med onion, chopped 3-4 oz chicken, (one breast filet) cubed 1 cup broccoli, (1 bunch) chopped 1 1/2+ cups cheese, havarti/swiss, shredded 4 eggs 1 cup milk 1 T flour 1/2 t nutmeg dash tabasco salt/pepper to tastea 1228c inaka@tdl.comd 30 mins.e 50 mins.f Highg Highm Recipe: Chicken Broccoli Cheese Quiche Ingredients: 1 pie crust, single 1 med onion, chopped 3-4 oz chicken, (one breast filet) cubed 1 cup broccoli, (1 bunch) chopped 1 1/2+ cups cheese, havarti/swiss, shredded 4 eggs 1 cup milk 1 T flour 1/2 t nutmeg dash tabasco salt/pepper to taste Method: This recipe seemed to work best if you prepared all the ingredientsfirst, like stir fry. I used the food processor for everything except the chicken. Worked great even on the cheese, which cam rmeric and salt to taste For seasoning: A little mustard seeds, fenugreek, red chilli, curry leaves and oil.a 1228 12299 inaka@tdl.comd 20 mins.e Nonef Recipe: Anai Pachadi Ingredients: One small butternut squash 3-4 green chillies 3 tbs coconut 1 tspn tamarind paste 1/2 tspn mustard seeds a little jaggery/sugar turmeric and salt to taste For seasoning: A little mustard seeds, fenugreek, red chilli, curry leaves and oil. Method: Cut squash into inch square and 1/4 inch thick slices. Wash and in about a cup and a half of water, add tamarind paste and sliced squash. Add turmeric, salt and cook on low heat till done. Grind coconut, gree uash. Add turmeric, salt and cook on low heat till done. Grind coconut, green chillies, 1/2 tspn mustard seeds and stir into cooked squash. Can wash out blender and add this water too. Let mustard seeds splutter in oil add fenugreek, red chilli, curry leaves and in a couple of minutes pour onto pachadi. Variations: Instead of tamarind paste can use yogurt at the end. Can use cut okra or, okra and eggplant pieces, instead of squash. Apple n Potato CakeB Breads & MuffinsC 1 1/2 lb Floury potatoes 3 t Salt 2 oz Butter 4 T Self-raising flour 2 Apples, peeled,cored,chopped 2 T Granulated sugar 3 T Softened butter The potatoes must be hot and floury, but either eating apples or cooking apples can be used. (Best results with a cooking apple, though.) Boil the peeled potatoes in well-salted water. Drain and cover with a cloth to "dry in their steam". Sieve or rice into a warmed mixing bowl, and beat in the fat. Work in sufficient flour to make the dough manageable, adding salt to taste. Divide the dough in half and roll or pat into 2 rounds of equal size just over 1/2 inch thick. Place one rounoun Chicken Breasts ParmesanB PoultryC 4 boneless chicken breast halves 1/4 cup flour 1 egg 3/4 cup bread crumbs 1 teaspoon salt 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon paprika 1/2 cup chopped onions ustard 3 tablespoons chopped green onions (about 2 or 3) 2 tablespoons chopped parseley 1 cup chicken stock The juice of half a lemon or lime Black pepper 1228c inaka@tdl.comd 30 mins.e 25 mins.f Mediumg Mediumm Chicken Breasts ParmesanB PoultryC 4 boneless chicken breast halves 1/4 cup flour 1 egg 3/4 cup bread crumbs 1 teaspoon salt 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon paprika 1/2 cup chopped onions , Unbleached, Unsifted 2 t Sugar 1/4 t Salt 4 Eggs, Large, Beaten 1/2 c Milk 2 c Apple, Slices 3/4 c Butter Or Margarine 2 T Sugar 1/4 t Cinnamona 1228c inaka@cap.or.jpd 30 mins.e 15 mins.f Highg Highm 1211k 0/0/1 butternutH butterpastry butterscotch buttersoftened buttery button butcher cooks close Apple CakeB Breads & MuffinsC 6D[4 C. Apples, Sliced 2 C. Sugar 2 C. Flour 1 1/2 t. Baking Soda 1 t. Cinnamon 1/2 C. RaisinsF Slice Apples into small pieces. Pour sugar over apples. Let stand 1/2 to one hour. Add all remaining ingredients and mix by hand until smooth. Spread in greased and floured pan (9x13) and bake in 350 oven for 45-60 mins.GM1 t. Salt 2 Eggs Unbeaten 3/4 C. Oil 2 t. Vanilla Extract 1/2 C. Chopped NutsH AmericanL 4 C. Apples, Sliced 2 C. Sugar 2 C. Flour 1 1/2 t. Baking Soda 1 t. Cinnamon 1/2 C. Raisins 1 t. Salt 2 Eggs Unbeaten 3/4 C. Oil 2 t. Vanilla Extract 1/2 C. Chopped Nutsa 1228c inaka@tdl.comd 1 hr & 30 mins.e 45 mins.f Mediumg Mediumm Apple KatsupB PreservesC 12 large firm tart apples peeled quartered and cored 1 cup (1/4 liter) sugar 1 tsp (5 ml) ground white pepper 1 tsp (5 ml) ground cloves 1 tsp (5 ml) dry mustard d on the warmed bakestone and spread with the chopped apple. Cover with the other round of dough and pinch the edges together. -- Bake on the bakestone over a moderate heat until brown underneath. Turn using the broadest spatula you have, or two spatulas and a friend. Cook the other side. Remove the cake to a hot serving dish. Carefully peel up one side of the top of the cake, spread the apples with the softened butter, and sprinkle them with sugar. Fold that half down and do the saC[me to the other side. Sprinkle sugar on top, and serve immediately, with thick cool cream. American` 1 1/2 lb Floury potatoes 3 t Salt 2 oz Butter 4 T Self-raising flour 2 Apples, peeled,cored,chopped 2 T Granulated sugar 3 T Softened butter 1228c inaka@tdl.comd 45 mins.e 15 mins.f Mediumg Highm 12-ounce package chocolate chips 1/2ounce diced tomatoes salmon flaked 15-ounce container ricotta cheese black turtle beans kidney beans applesauceN green limas kidney beans white limas tomatoes liquid coarsely chopped 17.3-ounce pillsbury grands refrigerated 18.25-ounce package devil's bottle small pineapple crushed tomatoes tomatoes puree 28-ounce whole tomatoes undrained chicken 3-inch square thinly sliced canned chicken broth flour lentil rinsedv flour 4-5lb 4-ounce package instant chocolate fudge pudding cream style sweet vinegarI vinegar plenty careful vinegar taste vinegared vinsanto walnutsN wanted Alfredo SauceB SaucesC 10DD1 pint whipping cream 1 cup parmesan cheese 1 stick of butter. HMelt the butter and slowly add cheese cream and cooked pasta. You need to add the cheese slowly so it doesnt form clumps. I have modified this recipe by taking out all the butter and using whipping cream and milk instead of all whipping cream. It doesnt taste as good but its not nearly as bad. Sprinkle with nutmeg to serve Italian`E1 pint whipping cream 1 cup parmesan cheese 1 stick of butter. 1228c inaka@tdl.comd 10 mins.e 10 mins.f Highg Highm Apricot SalsaB SaucesC ManyD 1/2 red bell pepper, roasted and chopped (see below) olive oil 1 small onion, chopped 1 small tomato (or 2 small roma tomatoes, chopped) Italian`E1 pint whipping cream 1 cup parmesan cheese 1 stick of butter. a 1228c inaka@tdl.comd 10 mins.e 10 mins.f Highg Highm 1228c inaka@tdl.comd 30 mins.e 45 mins.f Mediumg Mediumm Recipe: Applesauce Cake Ingredients: 2 1/2 C. All Purpose Flour 1 1/4 C. Packed Brown Sugar 1 15oz Jar of Applesauce 1 C. Salad Oil 2 Eggs 2 t. Double Acting Baking Powder 2 t. Cinnamon 1 t. Baking Soda 1/2 t. Salt 1/2 t. Ground Cloves 1 C. Walnuts, Chopped 1 C. Dark Seedless Raisins 1 8-Inch Doily Confectioner s Sugar Method: Preheat oven to 350 . Grease (13x9inch) baking pan. Into a large bowl, measure the first 10 ingredients. With mixer at a low speed, beat until mixed; increas ing Soda 1/2 t. Salt 1/2 t. Ground Cloves 1 C. Walnuts, Chopped 1 C. Dark Seedless Raisins 1 8-Inch Doily Confectioner s Sugar Method: Preheat oven to 350 . Grease (13x9inch) baking pan. Into a large bowl, measure the first 10 ingredients. With mixer at a low speed, beat until mixed; increas s SugarK AmericanL ns (10 ml) ground cinnamon 1 tablespoon (15 ml) salt 1/2 cup (125 ml) freshly grated horseradish {sskk {skccZZRJJ {skcZZ {skccZRRJJ {skkcRJJBB99 {skcZRJBB {skkcZJJBB9 skcZRB9 skcZRB99 {skcZRJ99 {kcZRB skcZRB9 skcZRB9 {scZJB {kcRJB {scZRB skZRB {scZJB skZRB9 {kZRB9 skZRB9 {kcRB9 scZJ9 {kcRJ9 scZJ9 skZRB skZJB9 {kZRB scRJ9 kcRB9 scRJ9 {kZJB {cZJB {kZRB {kZJB skZJ9 {kZJB ounces temperature ounces cream cheese softened ounces tomato juice bottle chili sauce budweiser colored rotini pasta cooked drained cooled currants dried pears linguine fresh flour sugar saltine-type crackers crunched slices bread-crust removed buttered cubed cubed drained sugar sugar ground coriander ground cumin ground turmeric uncooked jumbo shrimp peeled deveined 12-24 12-inch 12-inch-long 12-ounce 120-130g petites olives noires sucre poudre 120of chickpeas soaked hours allspice pounded ground baking powderY baking basil black pepper black peppercorns brown sugar caper juice cayenne cayenne pepper chili powder chopped chives chopped cilantro chopped fresh basil chopped fresh thyme chopped garlic cilantro cinnamon cloves raisins coarse pepper cinnamon cinnamon cinnamon antro cinnamon cinnamon cinnamon ilantro ground cumin juice lemon lemon juice optional molasses treacle oregano oregano celery paprika parsley flakes Cut a red bell pepper in half, remove seeds, and roast half of it (brush with olive oil and put under broiler very close to heat until blackened, about 5 minutes). Chop. Saute onion in about a tablespoon of olive oil until translucent. Add tomato and jalapeno and saute about another 5 minutes, until tomato is cooked. Add cider to cover and apricots and boil down until cider is almost all boiled off. Chopped roasted bell pepper and stir. Add dark rum and flambe. (light and swirl untiBLl it goes out). Serve hot over grilled shark, swordfish, shrimp, or marlin. GR1 jalapeno pepper, minced finely 2 apricots, chopped 2 tblsp dark rum apple ciderK Mexican` 1/2 red bell pepper, roasted and chopped (see below) olive oil 1 small onion, chopped 1 small tomato (or 2 small roma tomatoes, chopped) 1 jalapeno pepper, minced finely 2 apricots, chopped 2 tblsp dark rum apple cidera inaka@tdl.com cZZmx~ 1 large beet 4 small turnips or 3 medium-size turnips, quartered 1 cooked beet quarter 2 to 3 slivers of garlic clove 2 to 3 sprigs young celery leaves 1/2 cup each white vinegar and water 1 Tbs. coarse salt 1228c inaka@tdl.comd 30 mins.e Overnightf Recipe: Arabic Pickled Turnips Ingredients: 1 large beet 4 small turnips or 3 medium-size turnips, quartered 1 cooked beet quarter 2 to 3 slivers of garlic clove 2 to 3 sprigs young celery leaves 1/2 cup each white vinegar and water 1 Tbs. coarse salt Method: Boil in water until tender; peel, cool, quarter and set aside: 1 large beet Drop into boiling water for 2 to 3 minutes: 4 small turnips or 3 medium-size turnips, quartered Remove turnips and peel them. They will have a silky and store in warm place 10 days. Makes 1 pint. Middle Easternernc inaka@cap.or.jpd 30 mins.e Overnightf emove seeds, and roast half of it (brush with olive oil and put under broiler very close to heat until blackened, about 5 minutes). Chop. Saute onion in about a tablespoon of olive oil until translucent. Add tomato and jalapeno and saute about another 5 minutes, until tomato is cooked. Add cider to cover and apricots and boil down until cider is almost all boiled off. Chopped roasted bell pepper and stir. Add dark rum and flambe. (light and swirl untiBLl it goes out). Serve hot over grilled shark, swordfish, shrimp, or marlin. GR1 jalapeno pepper, minced finely 2 apricots, chopped 2 tblsp dark rum apple ciderK Mexican` 1/2 red bell pepper, roasted and chopped (see below) olive oil 1 small onion, chopped 1 small tomato (or 2 small roma tomatoes, chopped) 1 jalapeno pepper, minced finely 2 apricots, chopped 2 tblsp dark rum apple cidera 1228f 1229 25 mins.e Nonef Recipe: Apricot Salsa Ingredients: 1/2 red bell pepper, roasted and chopped (see below) olive oil 1 small onion, chopped 1 small tomato (or 2 small roma tomatoes, chopped) 1 jalapeno pepper, minced finely 2 apricots, chopped 2 tblsp dark rum apple cider Method: Cut a red bell pepper in half, remove seeds, and roast half of it (brush with olive oil and put under broiler very close to heat until blackened, about 5 minutes). Chop. Saute onion in about a tablespoon of olive oil unti t 5 minutes). Chop. Saute onion in about a tablespoon of olive oil until translucent. Add tomato and jalapeno and saute about another 5 minutes, until tomato is cooked. Add cider to cover and apricots and boil down until cider is almost all boiled off. Chopped roasted bell pepper and stir. Add dark rum and flambe. (light and swirl until it goes out). Serve hot over grilled shark, swordfish, shrimp, or marlin. 1/4 cup cayenne pepper (or to taste for the timid of tongue) 1/2 cup ground dried Poblano chili peppers 108 oz (#10 can) Italian plum tomatoes, with juice 12 oz beer 5 lb lean ground beef salt to tasteK Mexican 1/4 lb of each of the following dried beans: kidney, white, pink, black, red, pinto, cranberry, and navy 1 lb bacon 5 large onions, peeled and chopped 2/3 cup minced garlic 1/4 cup toasted coriander seeds, ground 1/4 cup ground cinnamon 1/4 cup paprika 1/4 cup cayenne pepper (or to taste for the timid of tongue) 1/2 cup ground dried Poblano chili peppers 108 oz (#10 can) Italian plum tomatoes, with juice 12 oz beer 5 lb lean ground beef salt to taste 1228c inaka@tdl.comd Overnighte 2 hrs & 30 mins.f Highg Highm Armenian Potatoes AppetizersC 2lbs old potatoes, peeled thinly and diced 3 tblsp tomato paste 1/4 cup water 4 cloves garlic, very finely chopped 1 tsp salt AqPlace the whole lot in a casserole dish and bake at around 375 F for 45 minutes or until the potatoes are tender. GC1/2 tsp paprika 1/4 cup olive oil 1 cup finely chopped parsleyK ArmenianL 26.475` 2lbs old potatoes, peeled thinly and diced 3 tblsp tomato paste 1/4 cup water 4 cloves garlic, very finely chopped 1 tsp salt 1/2 tsp paprika 1/4 cup olive oil 1 cup finely chopped parsleya 1228c inaka@tdl.comd 30 mins.e 45 mins.f Mediumg Mediumm Recipe: Armenian Potatoes Type: Appetizers Style: Armenian Preparation Time: 30 mins. Cooking Time: 45 mins. Ingredients: 2lbs old potatoes, peeled thinly and diced 3 tblsp tomato paste 1/4 cup water 4 cloves garlic, very finely chopped 1 tsp salt 1/2 tsp paprika 1/4 cup olive oil 1 cup finely chopped parsley Method: Place the whole lot in a casserole dish and bake at around 375 F for 45 minutes or until the potatoes are tender. d chopped opped In a large pot, soak the beans together overnight in water to cover. Drain and add fresh water to cover. Cook at a simmer for 1 1/2 hours or until beans are just tender. While the beans are simmering, heat a large skillet. Mince the bacon and cook it until it begins to crisp. Add the onions and garlic and cook over medium heat for 5 minutes. Add all the spices and the ground Poblanos and cook another 5 minutes. Add the tomatoes with their juice and the beer. Simmer for half an hour In another pan, cook the beef until the pink color disappears. Drain and add it to tomato mixture. When the beans are fully cooked, drain them, reserving the liquid, and add the beans to the meat/tomato mixture. Salt to taste and let the mixture simmer for about 1 hour. If it is too dry, add some of the bean liquid. Highg Medium Adobo is the national dish of the Philippines. Most warm-weather countries have through the centuries developed recipes that preserve food while flavoring it. This dish is different than many because of its strong component of vinegar. It is at once sour, salty, and drenched in garlic. Recipe: Chicken Adobo Ingredients: 2 lb chicken pieces, cut up or whole 1 head of garlic, coarsely chopped (yes, anentire head!) 4 Tbsp soy sauce (or more to taste) 1 tsp ground black pepper 2 cups water 1/2 cup vinegar (rice vinegar or white wine vinegar work best) 2 bay leaves 2 Tbsp cooking oil Method: (1) Put vinegar, bay leaves, pepper, soy sauce, and water in a saucepan. Cover and cook slowly about 15 minutes. (2) Meanwhile, heat the cooking oil in a large, heavy-bottomed f eggsI eggs3/4 eggslightly eggyolks eight eight ounces chicken breast small pieces eighths elbow elderberry envelope environ epaule| epaule mouton 500g| epaules equal equis equivalent eraser escarole escoffier 1 boneless lamb shoulder 1 clove garlic, peeled and cut into slivers 2 cups fresh breadcrumbs 2 slices of bacon, chopped grated rind of 1 orange 1 egg 1 tsp dried basil 1 tbsp finely chopped fresh parsley juice of 1 orange 1 tbsp honey 1228c inaka@tdl.comd 45 mins.e 1 Hourf Mediumg Mediumm Recipe: Stuffed Boneless Lamb Roast Ingredients: 1 boneless lamb shoulder 1 clove garlic, peeled and cut into slivers 2 cups fresh breadcrumbs 2 slices of bacon, chopped grated rind of 1 orange 1 egg 1 tsp dried basil 1 tbsp finely chopped fresh parsley juice of 1 orange 1 tbsp honey Method: 1. Open the lamb shoulder and spread it flat, skin side down. Make small slits in the meat and insert garlic slivers. 2. In a large bowl, combine breadcrumbs, bacon, orange rind, egg, basil, a your own sensational stuffed bread. American Asian Pork Tenderloin FallomB PorkC .For marinade 1/4 cup fresh orange juice 2 tablespoons oyster sauce 2 tablespoons soy sauce 1 1/2 tablespoons Asian sesame oil 1 1/2 teaspoons five-spice powder* 1/2 teaspoon dried thyme, crumbled 3 garlic cloves, minced 1 pound pork tenderloin, trimmed of excess fat all-purpose flour for dredging pork Preheat oven to 200 Make marinade: In a large bowl stir together marinade ingredients and let stand 15 minutes. Add pork to marinade, tossing to coat completely. Marinate pork, covered and chilled, at least 2 hours, or overnight, turning pork at least once. Remove pork from marinade and cut into 1-inch-thick slices. In a bowl dredge pork in flour, shaking off excess. In a large heavy skillet heat 1 tablespoon butter and vegetable oil over moderately high heat until hot but not smokinkin 1 1/2 Cups Sugar 1 Cup Light Brown Sugar 1 1/2 Cup Peanut Butter 2 Eggs - or (6 T. egg substitute) 2 t. Vanilla 3 Cups Flour 1 t. Salt 1 t. Soda 3/4 Cup Buttera 1228c inaka@tdl.comd 30 mins.e 10 mins.f Highg Highm Recipe: Betty's Peanut Butter Cookies Ingredients: 1 1/2 Cups Sugar 1 Cup Light Brown Sugar 1 1/2 Cup Peanut Butter 2 Eggs - or (6 T. egg substitute) 2 t. Vanilla 3 Cups Flour 1 t. Salt 1 t. Soda 3/4 Cup Butter Method: Cream sugars and butter until light and fluffy. Add eggs, one at a time - Add vanilla. Sift dry ingredients 3 times and add to first mixture, blending thoroughly. Form dough into small balls and place on ungreased baking sheet. Flatten with tines of a fork. Bake i n 400 oven about 10 minutes or until done. ***NO LIQUID REQUIRED IN THIS RECIPE*** Additional Notes: Recipe From: inaka@tdl.com This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ ecipe From: inaka@tdl.com artichokeT artichoke hearts toscanaT artichoke-mustard asianU asian tenderloin fallomU asian salmon planksV asian spring rollsW athensX athens broiled filletsX australian\ australian fish\ australian austrian authentic] authentic greek lamb] authentic hungarian sausage kolbasz^ avgolemono_ avgolemono soup_ avocado` avocado pesto` babab ghanoogeb babies baclavas bacond bacon cheese ballsd bacon-cheesee bacon-cheese stuffed mushroomse bagels bagnan bagna caudan bajano bajan stuffed chickeno bakedp baked bananas w/lemon orangep baked lentilsq baked beansr beansr heesev baked potato chowderw baked potato slicesx baked tomatoy butterK butter melted butter margarine butter softened cheddar cheese shredded fresh ginger julliennedV fresh mushrooms fresh yeast green onions pieces haricot beans roquefort other blue-veined cheese shiitake shredded shredded fontina mozzarella shredded tenderloin packages active yeast packages fast-rising yeast pinches garlic active yeast regular--not acting yeast kages fast-rising yeast espoons tahinib brown sugarV capers garlic mincedV light sauce natural-flavored malted powderh onion chopped green ginger sauce peanut sugarh wasabiV tblsp brown sugar white finely chopped celery finely chopped fresh leaves finely chopped green onions finely chopped parsley finely minced celery finely minced scallions firmly packed brown sugar sauce flour fresh basil chopped teaspoons dried fresh leaves chopped fresh lemon juice fresh juice fresh juice limes fresh orange juiceU grand marnier liqueur triple grated cheddar cheese fresh orange juiceU orange juiceU fresh orange juiceU juice limes fresh orange juiceU hervil minced fresh parsley minced fresh tarragon molasses Asian Salmon PlanksB FishC 1/4 Cup Coriander Seeds 1/2 lb Mushrooms, Sliced 1/8" 1/4 Cup Black Peppercorns,Crushed 2 Tbls Peanut Oil 18 oz Watercress, Trimmed 2 Tbls Wasabi 18 oz Romaine, Sliced 1/8"Wide 2 Tbls Garlic, Minced 1 1/2 Cups Soy Sauce Preheat the oven to 375 degrees.Combine the peppercorns and coriander seed.Set aside. Prepare the dressing by combining the wasabi, garlic, soy sauce, ginger, lemon juice, rice wine vinegar brown sugar and the first measure of mustard.Mix well. Refrigerate. Toss the mushrooms with the peanut oil.Bake until crispy (about 15 minutes).Set aside in an airtight container.Prepare the salad by combining the watercress, romaine, cucumber, radish and bean sprouts.Cover.Refrigerate.Coat both sides g and saute pork 5 minutes on each side. Transfer pork to a heatproof dish and keep warm in middle of oven. To skillet add remaining tablespoon butter and saute shallots, stirring, 1 minute. Add mushrooms and saute, stirring, 5 minutes, or until liquid they give off is evaporated. Add brandy and cook mixture, stirring, until almost evaporated. Add water and preserves and cook, stirring, until combined well. Stir in cream. Add pork and simmer 5 minutes. 2 tablespoons unsalted butter 1 tablespoon vegetable oil 2 large shallots, chopped fine 1/4 pound shiitake mushrooms, stems discarded and caps sliced thin 1/4 cup brandy 1/4 cup water 1/3 cup apricot preserves 1/3 cup heavy creamK Chinese #A2Gourmet April 1996 Susan Fallom: Stockholm, Sweden 2 hrs & 30 mins.e 15 mins.f Mediumg #A2Gourmet April 1996 Susan Fallom: Stockholm, Sweden 2 hrs & 30 mins.e 15 mins.f Mediumg Highm Recipe: Asian Pork Tenderloin Fallom Ingredients: For marinade 1/4 cup fresh orange juice 2 tablespoons oyster sauce 2 tablespoons soy sauce 1 1/2 tablespoons Asian sesame oil 1 1/2 teaspoons five-spice powder* 1/2 teaspoon dried thyme, crumbled 3 garlic cloves, minced 1 pound pork tenderloin, trimmed of excess fat all-purpose flour for dredging pork 2 tablespoons unsalted butter 1 tablespoon vegetable oil 2 large shallots, chopped fine 1/4 pound shiitake mushrooms, stems discarded and c 1228For marinade 1/4 cup fresh orange juice 2 tablespoons oyster sauce 2 tablespoons soy sauce 1 1/2 tablespoons Asian sesame oil 1 1/2 teaspoons five-spice powder* 1/2 teaspoon dried thyme, crumbled 3 garlic cloves, minced 1 pound pork tenderloin, trimmed of excess fat all-purpose flour for dredging pork 2 tablespoons unsalted butter 1 tablespoon vegetable oil 2 large shallots, chopped fine 1/4 pound shiitake mushrooms, stems discarded and caps sliced thin 1/4 cup brandy 1/4 cup water 1/3 cupB& apricot preserves 1/3 cup heavy cream 1228f 1229 masalaF mascarpone mashedW mastered masterpiece masur masur match matchstick matchstick maternal^ maybe maybe ginger mayonnaise means meant measurements measuring meatballs meatcut meatloaf stemsU stewed stewed tomatoes stewing stickF stickd sticks stiffly sugar topping sugar meant specifically certain dishes suisse sultanas summer sun-dried D2 ounces bean-thread noodles 6 dried shiitake mushrooms 3/4 pound lean ground pork 3 garlic cloves, minced 3 large shallots, minced 1 tab minced peeled fresh gingerroot vegetable oil for deep-frying 1 large carrot, shredded 1/3 cup chopped fresh coriander 1/3 cup chopped fresh mint leaves 1 cup chopped mung bean sprouts* Make the spring rolls: In a large bowl combine well the noodles, the mushrooms, the pork, the garlic, the shallots, the gingerroot, the carrot, the coriander, the mint, the sprouts, the soy sauce, the salt, and the sugar. Put 1 spring-roll wrapper on a work surface, keeping the remaining wrappers covered with plastic wrap, cut it in half diagonally, and arrange one half with the longest side facing you. Spread a rounded tablespoon of the filling down the long side, leaving a 2-inch border long side, leaving a 2-inch border er blespoon of the filling down the long side, leaving a 2-inch border aHeat the oil and butter together in a double boiler. In another pan, cook the garlic in a bit of the oil until it is soft. Add the anchovy fillets, and cook until they dissolve into a paste, about 5 minutes. Add to the pot of hot oil and butter. Keep hot and use as a dip for celery, artichoke hearts, endive, cucumbers, green onions and French bread. Italian`j1/2 cup olive oil 1/4 pound butter 3 to 5 cloves of garlic, chopped fine 6 anchovy fillets, mashed Pepper 1228c inaka@tdl.comd 5 mins.e 10 mins.f Highg Mediumm Bajan Stuffed ChickenB PoultryC R3 fresh Habanero chiles, stems & seeds removed, finely chopped 1 tablespoon Caribbean-style Habanero sauce 4 chicken breasts, skin removed 6 green onions, finely chopped, including tops 3 cloves garlic, minced 2 tablespoons fresh-squeezed lime juice 2 tablespoons fresh parsley, chopped (I substituted cilantro) 1/2 teaspoon ground cloves 1228c inaka@tdl.comd 1 Houre 15 mins.f Recipe: Asian Salmon Planks Ingredients: 1/4 Cup Coriander Seeds 1/2 lb Mushrooms, Sliced 1/8" 1/4 Cup Black Peppercorns,Crushed 2 Tbls Peanut Oil 18 oz Watercress, Trimmed 2 Tbls Wasabi 18 oz Romaine, Sliced 1/8"Wide 2 Tbls Garlic, Minced 1 1/2 Cups Soy Sauce 1/4 lb Cucumber, Julienned 2 oz Fresh Ginger,Jullienned 1/4 Lb Radish, Julienned 1/4 Lb Bean Sprouts 1/4 Cup Lemon Juice 2 1/2 Lb Salmon Fillet, Skinn Style Mustard 1228c inaka@tdl.comd 1 Houre 15 mins.f e Mustard Chinese Asian Spring RollsB AppetizersC hrooms, Sliced 1/8" 1/4 Cup Black Peppercorns,Crushed 2 Tbls Peanut Oil 18 oz Watercress, Trimmed 2 Tbls Wasabi 18 oz Romaine, Sliced 1/8"Wide 2 Tbls Garlic, Minced 1 1/2 Cups Soy Sauce 1/4 lb Cucumber, Julienned 2 oz Fresh Ginger,Jullienned 1/4 Lb Radish, Julienned 1/4 Lb Bean Sprouts 1/4 Cup Lemon Juice 2 1/2 Lb Salmon Fillet, Skinned 2/3 Cup Rice Wine Vinegar 1 CuBDp Dijon Style Mustard 2 Tbls Brown Sugar 1/4 Cup Dijon Style Mustard 1228c inaka@tdl.comd 1 Houre 15 mins.f Asian Spring RollsB AppetizersC tblsp tblsp finely grated orange tblsp grated cheese tblsp honey tblsp lemon juice tblsp tblsp minced fresh cilantro tblsp minced scallions green onions green onions allions green onions green onions scallions green onions minced scallions green onions lions green onions scallions green onions callions green onions green onions tblsp melted tblsp olive tblsp oregano dried preferably greek variety tblsp peanut tblsp regular low-salt sauce tblsp sesame tblsp shredded bamboo shoots tblsp shredded cloud tblsp sliced green onions tblsp sauce tblsp spanish sweet paprika tblsp sugar romaineV romano rools rootY rootsY roquefort rose's rosemaryu rotini rough roughly roughy round[ rounded rounds rouxY flour butter required rsmall rubberW rucola rules 2 lbs fish fillets 1/2 cup olive oil 3/4 cup lemon juice 1 t. chopped mint 1/2 t. salt 1/8 t. cayenne pepper Greek olives Lemon wedges [Butter a broiling pan. Blend the olive oil, lemon juice, chopped mint, salt and pepper. Beat with a wire whisk. Place the fillets in the pan. Spoon the sauce over each fillet and broil. Baste frequently until side is done. Turn over and repeat for other side. Fish should flake easily at touch of fork. Garnish with olives and lemon wedges. Greek` 2 lbs fish fillets 1/2 cup olive oil 3/4 cup lemon juice 1 t. chopped mint 1/2 t. salt 1/8 t. cayenne pepper Greek olives Lemon wedges 1228c inaka@tdl.comd 25 mins.e 15 mins.f Mediumm A!Curry Flavored Sardines & SproutsB FishC 300g sardines cleaned rinsed and drained 100cc sake 1 tsp. salt 1 egg yolk 30cc water 1 tsp. baking powder 1/2 (100cc) cup flour 80cc sake boiled off 50cc dark soy sauce 1 Tbsp. sugar japanese cucumbers chili powder julienne strips lemon pounds skirt steak sections large about pound total onions chopped large laurel leaves large cloves garlic minced large yolks large garlic cloves chopped large garlic cloves minced large garlic cloyes finely chopped large handfuls rocket large onions chopped pepper chopped hopped pepper chopped large onions chopped pepper chopped pepper chopped chopped pepper chopped chopped s to drain. The spring rolls may be made 5 days in advance, cooled completely, and kept frozen in plastic freezer bags. Reheat the rolls, unthawed, on a rack set in a shallow baking pan in a preheated 450 F. oven for 10 minutes. Make the dipping sauce: In a small bowl stir together 2 tabs soy sauce 1 1/2 teasp salt 1 teasp sugar 20 spring-roll wrappers* an egg wash made by beating 1 large egg with 1 teaspoon water For the dipping sauce 1/4 cup soy sauce 1/4 cup fresh lime juice 2 tabs water 2 garlic cloves, minced and mashed to a paste with 1/2 t. salt 2 tabs sugar a 2-inch fresh red or green chili, seeded and minced (wear rubber gloves), or 1/4 teasp dried hot red pepper flakes, or to taste scallion brushes (procedure follows) for garnish if desired Chinese turning them, for 2 to 3 minutes, or until they are golden, transferring them as they are fried with a slotted spoon to paper towels to drain. The spring rolls may be made 5 days in advance, cooled completely, and kept frozen in plastic freezer bags. Reheat the rolls, unthawed, on a rack set in a shallow baking pan in a preheated 450 F. oven for 10 minutes. Make the dipping sauce: In a small bowl stir together the soy sauce, the lime juice, the water, the garlic paste, the sugar, and the chili. Cut the spring rolls diagonally into 1-inch-thick slices if desired. Arrange the spring rolls or slices on a platter with the dipping sauce and garnish the platter with the scallion brushes. To make scallion brushes: Can be prepared in 45 minutes or less but requires additional unattended time. Trim the roots and the green parts from scallions, leaving about 2 1/2 inches of stalk. Make crisscross cuts abE out 1/2 inch deep at both ends of each stalk and spread the fringed ends gently. Put the scallions in a bowl of ice and cold water and chill them for 2 hours, or until the fringed ends have curled. Drain the scallions well. red or green chili, seeded and minced (wear rubber gloves), or 1/4 teasp dried hot red pepper flakes, or to taste scallion brushes (procedure follows) for garn medium at each end, and brush the edges with some of the egg wash. Fold the corners of the long side over the filling and, rolling away from you, roll up the filling in the wrapper, sealing the roll, using some of the remaining egg wash if necessary. Make more spring rolls with the remaining filling, wrappers, and egg wash in the same manner, transferring them as they are made to a wax-paper-lined baking sheet and keeping them covered with plastic wrap. In a deep fryer heat 1 1/4 inches of the oi l to 375 F. on a deep-fat thermometer and in it fry the spring rolls in batches, turning them, for 2 to 3 minutes, or until they are golden, transferring them as they are fried with a slotted spoon to paper towels to drain. The spring rolls may be made 5 days in advance, cooled completely, and kept frozen in plastic freezer bags. Reheat the rolls, unthawed, on a rack set in a shallow baking pan in a preheated 450 F. oven for 10 minutes. Make the dipping sauce: In a small bowl stir together Athens Broiled Fish FilletsB FishC 6dried shiitake mushrooms 3/4 pound lean ground pork 3 garlic cloves, minced 3 large shallots, minced 1 tab minced peeled fresh gingerroot vegetable oil for deep-frying 1 large carrot, shredded 1/3 cup chopped fresh coriander 1/3 cup chopped fresh mint leaves 1 cup chopped mung bean sprouts* 2 tabs soy sauce 1 1/2 teasp salt 1 teasp sugar 20 spring-roll wrappers* an egg wash made by beating 1 large egg with 1 teaspoon water For the dipping sauce 1/4 cup soy :sauce 1/4 cup fresh lime juice 2 tabs water 2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt 2 tabs sugar a 2-inch fresh red or green chili, seeded and minced (wear rubber gloves), or 1/4 teasp dried hot red pepper flakes, or to taste scallion brushes (procedure follows) for garnish if desired Gourmet February 1992 d Overnighte 1 Hourf Highg Highm Athens Broiled Fish FilletsB FishC deep-fryingW defattedw degrees delete delicious demi-glace dente derived described deseed desiccated desiredW dessert dettling deveined deveined desired devil's dhania dhania hania vil's evil's deviled viled viled eastern easys easy-to-make` eatena -For cake layers 2 cups granulated sugar 1 1/2 cups vegetable shortening, softened 1 stick (1/2 cup) margarine, softened 5 large eggs, separated 2 cups all-purpose flour 1 teasp baking soda 1/2 teasp salt 1 cup well-shaken buttermilk 1 teasp vanilla 2 cups sweetened flaked coconut 1 cup chopped pecans Make cake layers: Preheat oven to 375 F. and lightly butter and flour three 9- by 2-inch round cake pans, knocking out any excess flour. In a bowl with an electric mixer beat together sugar, shortening, and margarine until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Into another bowl sift together flour, baking soda, and salt. Beat flour mixture into egg mixture in 2 batches alternately with buttermilk, beginning and ending with flour mixture, until com ith flour mixture, until comcom the sardines and lay in a container. Pour the sake in which the salt was dissolved and set aside for 30 minutes. 2.To make the batter put the egg yolk and water in a mixing bowl and mix well. Add the baking powder and mix well. Sift the flour into the bowl and fold the batter a few times to mix. 3. Dry the sardines in a kitchen cloth and thinly coat with flour. Dip inthe batter and deep fry in oil at 170 to 180 until it is golden brown and crisp. 4.Add the sake dark soy sauce sug ar and curry roux and bring to a boil.Add the ginger root juice 5.Lightly toss the bean sprouts and Chinese chives in a bowl. Divide the sardines into serving dishes and top with the vegetable mixture. Complete by pouring the curry-soy sauce over the dishes. Professional Notes; Chill all the batter ingredients in a refrigerator in advance. First mix the egg yolk and water in a mixing bowl. Then add the baking powder and mix well. Sift the flour into the mixing bowl and fold a few times to CL mix. This ensures the surface of the deep-fried pieces will be very crispy. 1 piece solid curry roux bar 30cc ginger root juice 1 package bean sprouts roots and heads removed parboiled quickly drained and lightly salted 1 bunch Chinese chives (nira) parboiled quickly drained and cut into 2 cm pieces Chinese 300g sardines cleaned rinsed and drained 100cc sake 1 tsp. salt 1 egg yolk 30cc water 1 tsp. baking powder 1/2 (100cc) cup flour 80cc sake boiled off 50cc dark soy sauce 1 Tbsp. sugar 1 piece solid curry roux bar 30cc ginger root juice 1 package bean sprouts roots and heads removed parboiled quickly drained and lightly salted 1 bunch Chinese chives (nira) parboiled quickly drained and cut into 2 cm pieces 1228c inaka@tdl.comd 45 mins.e 15 mins.f Highg Mediumm Italian Cream CakeB CakesC jerusalem artichoke peeled chopped cooking potatoes parboiled potatoes potatoes finely sliced sauerkraut celery stalks celery sliced stock large whole italian tomatoes large beetQ large bunch green onions large crushed pureed tomato tomatoes matoes stalks celery sliced stock stock clove pressed large lettuce large lettuce large mango pitted peeled 1/4-inch-wide strips large onion choppedT large onion chopped finely large onion finely chopped large onion peeled diced large onion sliced large onion thinly sliced large small fillets salmon large chilli finely slivered saltS onions white yellow salt--kosher sesame shrimp paste omitted minimal effect brown sugar sauce sugarf tamari sauce chili paste thyme paste tsp/15ml water tsp/5ml finely chopped coriander tsp/5ml ground white pepper tsp/5ml preserved radish tsp/5ml tsp/5ml sugar tsp/5ml sugar1 tbs/15ml sauce tamarind pasteH unbaked shell fluted extract Place cucumbers, water and lime in a large pot and soak for 24 hours. Rinse at least 2 times in cold water. Soak in cold water for 3 hours. Place pickling spice in a bag of cheesecloth and tie securely. Place cucumbers, vinegar, sugar, and spice bag in the pot and soak for 12 hours. After 12 hours simmer the mixture for 40 minutes (med heat). Sterilize the canning jars and tops well in boiling water. Boil the vinegar before pouring into the jar (if you have let the mixture cool before Bhcanning). Fill the jars to within 1/2 inch from the top. Can in a hot water bath (5 lbs) for 5 minutes. GCCanning jars, tops and seals Canner for boiling water bath to 5 lbsK American f you have let the mixture cool before Bhcanning). Fill the jars to within 1/2 inch from the top. Can in a hot water bath (5 lbs) for 5 minutes. GCCanning jars, tops and seals Canner for boiling water bath to 5 lbslbs Italian For cake layers 2 cups granulated sugar 1 1/2 cups vegetable shortening, softened 1 stick (1/2 cup) margarine, softened 5 large eggs, separated 2 cups all-purpose flour 1 teasp baking soda 1/2 teasp salt 1 cup well-shaken buttermilk 1 teasp vanilla 2 cups sweetened flaked coconut 1 cup chopped pecans For frosting an 8-ounce package cream cheese, softened 1 stick (1/2 cup) margarine, softened 1 teaspoon vanilla a 1-pound box confectioners' sugar #A6Gourmet April 1996 Debbie Arnold: Louisville, Kentucky 30 mins.e 30 mins.f Highg Highm Virginia's Famous Lime PicklesB PreservesC ManyD 7 lbs cucumbers, round slices 2 gallons water 1 cup pickling lime 2 quarts cider vinegar 9 cups sugar 1 tablespoon celery seed 1 tablespoon pickling spice 1 tablespoon whole cloves 1 tablespoon salt, canning salt, non-iodized n vanilla a 1-pound box confectioners' sugar bined. Beat in vanilla, coconut, and chopped pecans. Beat egg whites in another bowl until they just hold stiff peaks and fold into batter gently but thoroughly. Divide batter among pans, smoothing tops, and bake in upper two thirds of oven, switching position of pans in oven halfway through baking, until a tester comes out clean, about 30 minutes. Cool cake layers in pans on racks 10 minutes and invert onto racks to cool completely. Make frosting: In a bowl with an electric mixer beat t ogether cream cheese, margarine, and vanilla until smooth. Gradually beat in confectioners' sugar, beating until creamy. Stack cake layers on a cake plate, spreading about 1/2 cup frosting between each layer. Spread remaining frosting on top and side of cake. For frosting an 8-ounce package cream cheese, softened 1 stick (1/2 cup) margarine, softened 1 teaspoon vanilla a 1-pound box confectioners' sugar IPlace many cloves of garlic under the skin/into the meat all around the leg. Sprinkle lots of oregano, pepper, lots of lemon juice, and a bit of salt on to the meat. Cover with aluminum foil & bake. The meat should still be brown/pink when done (Approx 1.5 hrs). I like to uncover the last 1/2 hour to get a crust on the leg. Greek`_Leg of lamb many cloves of garlic lots of oregano and pepper lots of lemon juice a bit of salt 1228c inaka@tdl.comd 15 mins.e 1 hr & 30 mins.f Highg Highm A&Authentic Hungarian Sausage (Kolbasz) SausageC 10 lbs. coarse ground pork butt or pork shoulder 1/3 cup imported mild Hungarian Paprika. (Do not substitute generic) 1/4 cup salt 2 heaping Tbls. ground Allspice 5 or 6 garlic cloves 2 cups water - chopped 6 tablespoons white wine 2 teaspoons fresh lemon juice 1 tablespoon fresh parsley -- chopped 1228c inaka@cap.or.jpd 15 mins.e 20 mins.f Mediumm Mediterranean PestoB SaucesC e-cooked cubes) 2 medium brown onions 1/4 cup seasoned flour (flour with basil, oregano, and pepper) 1/2 lb mushrooms 6 tomatoes 1 capsicum (green pepper), sliced 1 cup breadcrumbs 1/2 cup omato sauce Australian NPASTRY: 1/4 lb butter 3/4 cup white flour 3/4 cup self-raising flour ice cold water FILLING: 2 lb lamb or beef (pre-cooked cubes) 2 medium brown onions 1/4 cup seasoned flour (flour with basil, oregano, and pepper) 1/2 lb mushrooms 6 tomatoes 1 capsicum (green pepper), sliced 1 cup breadcrumbs 1/2 cup omato sauce 1228c inaka@tdl.comd 30 mins.e 30 mins.f Mediumg Mediumm Mediterranean PestoB SaucesC barbequeD barbeque sauce barbeque sauce barbeque sauce barbequed barley barley wheat bread basel basic basic salmon basic brown stock basic cocktail sauce basic fondue basic pancakes basic scones basil basilico bastirma battered bavarian bavarian mustard salmon steak w/ginger sauce beach beanR salsa health salad lasagne salad beansr beans potato curry curry cookies curryH curry powder fryer pieces discard portion sticks about thick paper slices cut-up cutlet cutlets cutting czarist d'agneau d'ail| d'alsace| d'anchois d'aneth capsU capsicumE capsicum carawayx carbonated cardadmoms cardamom cardamom careful carefully caribbean-styleo carrotA carrot carrotsC carrots carrotschopped carry carton cashew cashew handful ndful handful chanaA chana chantilly chapelure char-shu chard cheddar\ 1. Filet the sardines and lay in a container. Pour the sake in which the salt was dissolved and set aside for 30 minutes. 2.To make the batter put the egg yolk and water in a mixing bowl and mix well. Add the baking powder and mix well. Sift the flour into the bowl and fold the batter a few times to mix. 3. Dry the sardines in a kitchen cloth and thinly coat with flour. Dip inthe batter and deep fry in oil at 170 to 180 until it is golden brown and crisp. 4.Add the sake dark soy sauce sug ar and curry roux and bring to a boil.Add the ginger root juice 5.Lightly toss the bean sprouts and Chinese chives in a bowl. Divide the sardines into serving dishes and top with the vegetable mixture. Complete by pouring the curry-soy sauce over the dishes. Professional Notes; Chill all the batter ingredients in a refrigerator in advance. First mix the egg yolk and water in a mixing bowl. Then add the baking powder and mix well. Sift the flour into the mixing bowl and fold a few times to stir saucepan mixture into yolks. Stir in bread mixture. Wash beaters thoroughly. In a large mixer bowl beat the egg whites and the 1/2 teaspoon vanilla till soft peaks form (tips curl); gradually add the remaining 1/4 cup sugar, beating to stiff peaks (tips stand straight). Fold bread mixture into egg whites. Turn into the ungreased souffle dish. Bake in a 325F oven for 50 to 55 minutes or till a knife inserted near center comes out clean. Serve immediately with Buttery Sauce. In a |small saucepan combine sugar and butter. Cook mixture over medium heat, stirring constantly, till sugar dissolves, about 5 minutes. Remove from heat. Stir some of the mixture into the egg. Return mixture to pan; cook and stir 2 minutes more. Cool slightly; stir in desired liqueur (use same liqueur you used in the souffle). Serve the sauce warm over souffle. Makes one cup. coriander eggplant cream turkish hunkar begendi eggrolls waterT whipping cream whipped yogurtb cream kirsch green pepper cored seeded chopped ground ginger large lemon large rutabaga peeled chopped carrots thickly sliced cooked chicken livers cooked shrimp ground cooked ground mushrooms mushrooms sliced mushrooms sliced mushrooms thinly sliced cubed potatoes quartered round longer version uncle ben's shrimp cleaned shelled spaghetti butter litre chicken broth water french bread onion chopped medium onion chopped tablespoons white wine\ tablesps fresh juice tablesps plain yogurt chopped fresh cilantro grated parmesan cheese capers olive shortening yeast tblsp juice bacon drippings canola drippings water cornstarch black pepper seeds whole cardamom seeds whole cloves whole salmon cleaned fresh mushrooms sliced stock well-roasted bones small french/snap beans 1in/2.5cm pieces large prawns shelled deveined 6-inch 6-ounce 6-pound 6-quart butter boeuf filet farine fecule pomme terre tablespoons water chopped fresh herbs parsley chives thyme melted butterx small dried chili peppers tablespoons cream tomatoes parboiled peeled seeds removed chopped tomatoes peeled quarters baking powder galangal chopped sherry baking powder baking powder baking powder baking powder sherry recipes sherry sherry acting baking powder fresh ginger finely chopped ground chile ground chili group allspice cinnamon honey brown sugar minced garlic mustard mustard powder olive pepper vinegar american apples@ eastern@ indian@ middle@ norwegian@ swedish@ bunch chinese chives pieces@ cooked kidney beans canned fine@ olive shallots sliced@ raisins@ semi-sweet chocolate chips@ cubed@ alaska halibut fillets thick@ skinless boneless chicken breasts@ lour@ cooked rice@ milk@ minced carrot@ Avocado PestoB SaucesC Manytarch together and then beat in the egg yolks. Set aside. Bring broth to boil in a soup pot and add the rice. Cook, covered, until the rice is puffy and tender, about 25 minutes. Remove the soup from the heat and add the milk and egg mixture, stirring carefully. Continue to cook for a moment until all thickens. Remove from the heat again and add the butter, parsley, lemon juice, lemon peel and pepper. Gn1/2 stick unsalted butter chopped parsley 1 cup fresh lemon juice 1 teaspoon grated lemon peel pepper to tasteK American` 2 cups milk 2 tablespoons cornstarch 6 egg yolks, beaten 2 quarts chicken broth 1 cup long-grain white rice 1/2 stick unsalted butter chopped parsley 1 cup fresh lemon juice 1 teaspoon grated lemon peel pepper to tastea 1228c inaka@cap.or.jpd 10 mins.e 45 mins.f Highg Mediumm Avocado PestoB SaucesC 15 large, fresh mushrooms 4 strips bacon, fried and crumbled 1 8 oz. pkg. cream cheese 2 Tbsps. sour cream 1 clove minced garlic 1/8 tsp. dill seed Pinch of dillweed Additional dillweed for garnishing. Remove stems from mushrooms. Wash caps well. Combine remaining ingredients, making sure all is well mixed. Place bacon-cheese mixture in each mushroom cap and place stuffed mushrooms into a lightly buttered baking pan. Sprinkle a little dillweed on top of each mushroom. Bake at 350 degrees for 15 min. SOME PERSONAL OBSERVATIONS ABOUT THIS RECIPE: - Unless you're using some extremely large mushrooms, you will have enough filling for more than 15 mushrooms. After I made this recipe tB he first time, The amount of garlic used in the recipe was not enough for my tastes. Improvise to find the taste that suits you! American , And how you're ready for the finest meal you ever saw ... .3 pints chicken stock, defatted, divided 8 ounces Spanish onions, diced 4 ounces diced celery 24 ounces baked potatoes, skin-on, diced 8 ounces 2% lowfat milk 1 tablespoon chopped fresh parsley Salt, to taste fresh ground black pepper, to taste 4 ounces Wisconsin Colby Cheese 4 ounces Sauted Onions d cut up Method: Preheat oven to 375. Cover tightly and bake 30 minutes. Uncover and stir in: 2 large carrots, sliced 1/8 thick 1/2 cup thinly sliced celeryBake covered for 40 minu qtes until vegetables are tender. Sprinkle on top: 3 cups shredded cheddar cheese Bake uncovered for 5 minutes until cheese melts. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ p of my rice with this dish, but that's just me. Additional Notes: Recipe From: schong@leland.stanford.edu (Sylvi er.The sausage should be a nice rich red brown. The aroma will be heavenly. Dried and smoked sausage is used like pepperonni. My brother Frank Wischler carries on the tradition of sausage making. He makes Italian sausage by leaving out the PAPRIKA and the ALLSPICE. Use 2 ounces of whole fennel seed instead. This sausage is traditionally served with SOUR CREAM AND HORSERADISH SAUCE. Potatoes and a sauerkraut dish go well with this dish too. K Hungarian` 10 lbs. coarse ground pork butt or pork shoulder 1/3 cup imported mild Hungarian Paprika. (Do not substitute generic) 1/4 cup salt 2 heaping Tbls. ground Allspice 5 or 6 garlic cloves 2 cups water inaka@tdl.com 15 mins.e 1 Hourf Highg Highm Avgolemono SoupB SoupsC 4Dl2 cups milk 2 tablespoons cornstarch 6 egg yolks, beaten 2 quarts chicken broth 1 cup long-grain white rice cook away any remaining wat The original Nahautl word for sweet green peppers was chilli. The Spaniards changed the spelling to chile, and in turn the English and Americans used chili. Although chili was once limited to green pepper, it is now used as a generic title for all peppers, etc. In Mexico, there is endless variety ranging through all degrees of hotness from the sweet chili ancho to the small hot brown chili piquin. Many varieties are canned. Where these are not available, various peppers found in the U. S.A. may be substitued, such as small red Italian peppers; or chili powder, to taste, with a dash of Tabasco sauce for zest. For chili ancho --use bell or green peppers chili poblano -- use bell or green peppers chili pasilla - use green peppers dried in the sun chili serrano - use any variety small red or green hot pepper chili jalapeno -- use any variety small red or green hot pepper chile verde - use canned green chili peppers (like Ortega brand) chili mulato - use any hot pepper G_1/2 teaspoon dill 1/8 teaspoon pepper 2 cups (4 roma) tomatoes, chopped 1 teaspoon fresh chivesK American` 1/3 cup unsalted butter 2 potatoes, cubed 4 ears fresh corn 1/2 cup carrots, diced 1/2 cup onion, chopped 3/4 teaspoon salt 1/2 teaspoon sugar 1/2 teaspoon dill 1/8 teaspoon pepper 2 cups (4 roma) tomatoes, chopped 1 teaspoon fresh chivesa 1228c inaka@tdl.comd 15 mins.e 35 mins.f Mediumg Highm Recipe: Butter Steamed Calico Stew Ingredients: 1/3 cup unsalted butter 2 potatoes, cubed 4 ears fresh corn 1/2 cup carrots, diced 1/2 cup onion, chopped 3/4 teaspoon salt 1/2 teaspoon sugar 1/2 teaspoon dill 1/8 teaspoon pepper 2 cups (4 roma) tomatoes, chopped 1 teaspoon fresh chives Method: Melt butter in saucepan. Add potatoes, corn, carrots, onion, salt, sugar, dill, and pepper. Cover and cook, stirring frequently, over medium heat, until potatoes are tender. Sprinkle in tomat 7oes and cook until hot yet firm. Sprinkle in chives. 8-ounce package cream cheese softenedZ 10-pound fresh anaheim ancho anchovies anchovyn hardboiledI hardboiled eggsI haricot haricots harina harissa harissa sauce havarti/swiss hawaiian hazel hawaiian headsY healthiest heaped heaping^ heart heart-shaped heartsT hearty heated heave heavena heavily heavyU butter coarse herbed d Overnighte Nonef Recipe: Avocado Pesto Ingredients: 1 medium avocado, peeled, halved 1 cup lightly packed fresh basil leaves 1/2 cup (or more) canned chicken broth 4 large garlic cloves 2 tablespoons fresh lime juice 1/2 cup vegetable oil Method: Place avocado, basil, 1/2 cup broth, garlic and lime juice in blender. Blend until chopped, scraping down sides as needed. With machine running, gradually add oil and blend until smooth. If too thick, gradually add more broth by tablespoons. Season with salt and pepper. (Can be made 1 day ahead; chill.) An easy-to-make sauce to accompany grilled chicken or to toss with pasta. Sprinkle the pasta with some crumbled feta cheese before serving, if desired. Makes about 2 cups Additional Notes: Recipe From: Bon Appeit June 1993 ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ cover covered covers chunks abalone whatever seafood available crab-boil ackers cranberryR creamO cream cheese other filling cream sauce s cooked, take it out with extra care, You put it in a bowl inside your cold re-Frigidaire. When your meat is slowly cooling take a break and have a smoke, While the soup pot slowly simmers you can watch your favorite soap. Now it's time to get an onion, and four garlic cloves, You chop them finely then into the frying pan they go. Saute them in some butter til they're brown and kinda clear, You add them to the soup and now tomato time is here! Now if you grow your own tomatoes, one quart is all you need, If you use the store-bought kind, get two cans of Del Monte's. Add the 'maters to the soup and let it simmer if you will, Then add about a tablespoon of dried or fresh-cut dill. Now get a half a dozen carrots, potatoes five or six, Three or four red beets and chop them into bite-size bits, Add the veggies to the soup and let it simmer there and thicken, Go back to the re-Frigidaire and get that cooled-off chicken. Take the meat off of the bones, take away the skin and fa 1 medium avocado, peeled, halved 1 cup lightly packed fresh basil leaves 1/2 cup (or more) canned chicken broth 4 large garlic cloves 2 tablespoons fresh lime juice 1/2 cup vegetable oil Place avocado, basil, 1/2 cup broth, garlic and lime juice in blender. Blend until chopped, scraping down sides as needed. With machine running, gradually add oil and blend until smooth. If too thick, gradually add more broth by tablespoons. Season with salt and pepper. (Can be made 1 day ahead; chill.) An easy-to-make sauce to accompany grilled chicken or to toss with pasta. Sprinkle the pasta with some crumbled feta cheese before serving, if desired. Makes about 2 cups Italian` 1 medium avocado, peeled, halved 1 cup lightly packed fresh basil leaves 1/2 cup (or more) canned chicken broth 4 large garlic cloves 2 tablespoons fresh lime juice 1/2 cup vegetable oil Bon Appeit June 1993 appetit books border breakfast browning bruce bruce maxwell bryan bsc835 burlington norma woods 1. Preheat oven to 180C/350F 2. Melt half the butter, all the sugar and the hot water in a pan, then add the nuts. 3. Melt the remaining butter separately and use to brush the filo. 4. Line a greased baking dish with 3 or 4 sheets of filo, brushing each one with butter. 5. Spread with a little of the filling, sprinkle with cinnamon and cover with more filo. 6. Continue to alternate layers of pastry and filling, finishing with 2 or 3 layers of buttered filo. 7. Tuck in ends of the pastry an d score the top layer with a sharp knife. 8. Bake in a moderate oven until golden and crisp. 9. While this is cooking, boil together the sugar, honey and lemon juice. 10. Pour over the cooked dish while it is still hot. 11. Leave to cool and then slice before serving. ACFor the syrup: 8 oz sugar 8 oz honey 8 fl oz water 1 lemon (juiced) Greek Heat oven to 400 degrees Place whole eggplant on a baking sheet and bake until outer shell is crisp and inside is soft and mushy. A fork should pass easily through the eggplant when done (about 1 hour). Let the eggplant cool, then remove and discard black skin and green cap. Spoon the insides into a food processor or a blender. Add garlic, Tahini, salt and lemon juice and yogurt. Puree until creamy. Spoon into a serving dish and garnish with olive oil and whole olives. Serve cold or warB2m with sliced bread and/or vegetables for dipping. Middle Eastern` 1 large eggplant 2 cloves garlic 2 tablespoons Tahini 1/4 teaspoon salt 1 tablespoon lemon juice 1/2 cup yogurt 3 tablespoons olive oil several whole olives 1228c inaka@tdl.comd 45 mins.e 1 Hourf Mediumm BaclavasB DessertsC 4DY8 oz butter 8 oz sugar 1 lb filo pastry 9 oz chopped walnuts 8 fl oz hot water cinnamon e bones, take away the skin and fa t, Put the meat into the soup, give the rest to your old cat. Now the soup is nearly finished and your race is almost run, But don't forget the cabbage, that's the last thing that is done. One small head of cabbage that you shred up fairly fine, And once you put it in the soup it doesn't take much time. You can start to set your table and call your dinner guests, But don't forget the condiments that'll put them to the test! First you get some rye bread that's full of caraway seeds, You sl ice it nice and thick; use lots of butter, if you please! Then next comes thick white sour cream that'll make you groan with pleasure, You plop it in the soup and now you're really under pressure 'Cause the final step is garlic cloves that are thick and fat, You peel them 'till they're naked and you eat them just like that! You dip them in a bowl of salt and eat those puppies raw, And how you're ready for the finest meal you ever saw ... italianR italian seasoning jalapenos jalapeoo jelly optional jam-jar jam-jars japanese jars[ jaune jaunes jelly jeunes jicama johnny's joshua's juiceB Chicken With Mint & Red OnionsB PoultryC fresh mint leaves (don't chop or tear up) 1/4 cup rice wine 1/4 cup white wine vinegar chicken pieces w/skin (drumsticks, thighs, breasts) 1. Trim the excess fat from the chicken pieces, but leave at least some of the skin on. I personally like the taste of chicken skin, but I can understand wanting to remove it for health reasons. Compromise--leave just a little bit on! Place in a bowl with the rice wine and vinegar. Let marinate for at least 30 min. 2. Lay a piece of foil over the bottom of a baking dish. Grease the surface of the foil, and lay a bed of mint leaves on top of it. Use only enough so that the chicken wed of mint leaves on top of it. Use only enough so that the chicken wleast 30 min. 2. Lay a piece of foil over the bottom of a baking dish. Grease the surface of the foil, and lay a bed of mint leaves on top of it. Use only enough so that the chicken w tablespoon lemon juiceb tablespoon lemon tablespoon juice tablespoon minced fresh ginger tablespoon minced fresh ginger tablespoon minced garlic tablespoon minced ginger tablespoon mustard tablespoon tablespoon olive tablespoon onion minced tablespoon orange tablespoon oriental sesame vegetable tablespoon paprika tablespoon parsley tablespoon peanut chopped onion tablespoon pickling spice[ tablespoon teaspoon cornstarch tablespoon teaspoon honey tablespoon teaspoon olive divided tablespoon vinegar tablespoon water tablespoon rosemary tablespoon tablespoon canning non-iodized[ tblsp white vinegar buttermelted sugar chopped chopped onion coconutH cream dijon-style mustard dried onion flakes honey juice limes chili powder salsa shallots minced softened butter sauce sugar sugar granulated brown tequila water tbs/45ml sauce tbs/45ml tbs/45ml stock/broth water necessary necessary tablespoons white cloves garlic chopped finen cloves garlic minced whole salmon northern cream tartar baking powder sugari 3-1/2 3-1/2 frying chicken serving pieces equiv 15 large, fresh mushrooms 4 strips bacon, fried and crumbled 1 8 oz. pkg. cream cheese 2 Tbsps. sour cream 1 clove minced garlic 1/8 tsp. dill seed Pinch of dillweed Additional dillweed for garnishing. 1228c inaka@tdl.comd 25 mins.e 15 mins.f Mediumg Mediumm Recipe: Bacon-Cheese Stuffed Mushrooms Ingredients: 15 large, fresh mushrooms 4 strips bacon, fried and crumbled 1 8 oz. pkg. cream cheese 2 Tbsps. sour cream 1 clove minced garlic 1/8 tsp. dill seed Pinch of dillweed Additional dillweed for garnishing. Method: Remove stems from mushrooms. Wash caps well. Combine remaining ingredients, making sure all is well mixed. Place bacon-cheese mixture in each mushroom cap and place stuffed mushrooms into a lightly buttered baking pan. Spri r my tastes. Improvise to find the taste that suits you! American 8 oz butter 8 oz sugar 1 lb filo pastry 9 oz chopped walnuts 8 fl oz hot water cinnamon For the syrup: 8 oz sugar 8 oz honey 8 fl oz water 1 lemon (juiced)a 1228c inaka@tdl.comd 45 mins.e 25 mins.f Highg Highm Recipe: Baclavas Ingredients: 8 oz butter 8 oz sugar 1 lb filo pastry 9 oz chopped walnuts 8 fl oz hot water cinnamon For the syrup: 8 oz sugar 8 oz honey 8 fl oz water 1 lemon (juiced) Method: 1. Preheat oven to 180C/350F 2. Melt half the butter, all the sugar and the hot water in a pan, then add the nuts. 3. Melt the remaining butter separately and use to brush the filo. 4. Line a greased baking dish with 3 or 4 sheets of filo, brushing each one with butter. 5. Spread with a little 1228c inaka@tdl.comd 25 mins.e Nonef Highg Mediumm Bacon-Cheese Stuffed MushroomsB AppetizersC Manyp: 8 oz sugar 8 oz honey 8 fl oz water 1 lemon (juiced) Greek American 1 tsp sugar 1 Tbsp flour 2/3 cup lukewarm water 2 eggs 2 sachets (1 1/2 Tbsp) dry yeast 1/4 cup vegetable oil 3 cups flour 2 Tbsp sugar extra 1 1/2 tsp salt Poaching Liquid: 16 cups water 2 Tbsp sugar Glaze: 1 egg yolk 1 Tbsp water poppy or sesame seeds #A,Dawn_Scotting@kcbbs.gen.nz , (Dawn Scotting) 1 hr & 45 mins.e 25 mins.f Bagna CaudaB SaucesC ManyDi1/2 cup olive oil 1/4 pound butter 3 to 5 cloves of garlic, chopped fine 6 anchovy fillets, mashed Pepper lk & water. Brush over bagels. Sprinkle with poppy or sesame seeds. Bake in a hot oven (400oF) for 25 mins or until golden. Cool on a wire rack. Makes 12. AaPoaching Liquid: 16 cups water 2 Tbsp sugar Glaze: 1 egg yolk 1 Tbsp water poppy or sesame seeds BagelsB Breads & MuffinsC 1 tsp sugar 1 Tbsp flour 2/3 cup lukewarm water 2 eggs 2 sachets (1 1/2 Tbsp) dry yeast 1/4 cup vegetable oil 3 cups flour 2 Tbsp sugar extra 1 1/2 tsp salt In a large bowl, combine sugar, 1 Tbsp flour & water, sprinkle in yeast & stand until frothy (2 mins). Stir in eggs & oil. Mix 1 cup flour, extra sugar & salt into yeast mixture. Beat with wooden spoon until smooth. Stir in enough of the remaining flour to make a soft dough.Turn onto a lightly floured surface & knead until smooth & elastic (about 10 mins). Place in a greased bowl, turn dough over in the bowl to grease all over. Cover with plastic wrap, stand in a warm place to rise (oth. Stir in enough of the remaining flour to make a soft dough.Turn onto a lightly floured surface & knead until smooth & elastic (about 10 mins). Place in a greased bowl, turn dough over in the bowl to grease all over. Cover with plastic wrap, stand in a warm place to rise ( seededW seeding seeding optional seedlessN seedsE seeds1 seems segments coriandre poivre poivre self-raisingK semi-sweet semisweet semmelknodel semoule senior separate separatedZ American` 1 pound very ripe bananas (3 medium or 2 large) 2 cups sugar 4 1/2 teaspoons baking soda 1/2 teaspoon salt 3 1/2 cups flour 4 eggs, lightly beaten 2/3 cup buttermilk 1/2 cup oil 1228c inaka@tdl.comd 10 mins.e 1 Hourf Mediumg Mediumm Recipe: Banana Bread Ingredients: 1 pound very ripe bananas (3 medium or 2 large) 2 cups sugar 4 1/2 teaspoons baking soda 1/2 teaspoon salt 3 1/2 cups flour 4 eggs, lightly beaten 2/3 cup buttermilk 1/2 cup oil Method: Peel bananas and mash. Mix in sugar combined with baking soda and salt. Add the flour and eggs, alternating between the two, mixing well after each addition. Then mix in the buttermilk and oil. Turn into 2 well-greased loaf pans. Bake at 350 for 1 hour. Additional Notes: Recipe From: inaka@tdl.com This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ Notes: Recipe From: inaka@tdl.com 45 mins.f Mediumg Highm Recipe: Spiced Nuts Ingredients: 1 tablespoon unsalted buttersoftened 3/4 cup sugar 1 teaspoon cinnamon 1/2 teaspoon cloves 1/2 teaspoon salt 1/4 teaspoon nutmeg 1/4 teaspoon ginger 1/4 teaspoon allspice 1 egg whiteslightly beaten 2 tablespoons cold water 3-4 cups unsalted nuts (walnutsalmondshazelnutscashewspecans Method: Preheat oven to 275.With brush spread butter over large baking sheet. combine sugar salt and spices in a small bowl. Add egg white and water; stir to a smooth pas te. With a fork mix in nuts 1 cup at a time making sure all are-coated. Spread evenly onto baking sheet. Bake 45 minutes until all are crisp and golden. Let cool completely before storing. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ p.or.jpd 15 mins. prove) for 1 hour or until doubled in size & imprint remains when dough is pressed. Punch down dough using fist, knead for 2 mins. Divide into 12 equal portions. Shape each piece into a ball (keep dough covered with plastic wrap while shaping). Poke finger through centre of each ball. Twirl around finger to form a ring. Place on floured oven tray & cover. Allow to rise for 15 mins. Bring water to the boil in a large pan. Add sugar. Place half the bagels into the water, cook 1 min. X Turn, cook for 1 min longer. Using a slotted spoon, remove bagels to a greased baking tray lined with greased foil. Cook remaining half of bagels in poaching liquid. Combine egg yolk & water. Brush over bagels. Sprinkle with poppy or sesame seeds. Bake in a hot oven (400oF) for 25 mins or until golden. Cool on a wire rack. Makes 12. AaPoaching Liquid: 16 cups water 2 Tbsp sugar Glaze: 1 egg yolk 1 Tbsp water poppy or sesame seeds poblanoR pollock polish polish pollock pomegranate pomegranate seeds pomme pommes| pommes terre poppyf poppy sesame seedsf popular porc| porcini porkU Melt the butter in a saucepan and over low heat stir in the spices. Allow them to heat, stirring often, for a few minutes. Stir in the garbanzo beans and enough of the reserved liquid to just barely cover them. Stir well, and mash a few of the beans with a fork or potato masher. Cook over a medium flame for about 20 minutes, or until the sauce is quite thick, stirring often. Remove from heat. Stir in the lemon juice and the diced tomato. Taste, and correct the seasoning. 3/8 teaspoon cinnamon 3 cloves garlic, minced 1/2 teaspoon ground ginger salt to taste 1 tablespoon lemon juice 1 firm tomato, cut in 1/2-inch diceK American bake 1 hour. Before serving, add lime juice. Am1/2 teaspoon cinnamon 1/4 teaspoon pepper 2 1/2 tablespoons flour 1 tablespoon lime juice 1 can chicken broth tablespoons unsalted butter curry paste tblsp ground cumin teaspoons teasps minced seeded serrano jalapeoo chili baking powder purpose flour rolled sifted flour flour unbleached unsifted +1-1/2 lbs meaty spareribs 2 Tablespoons oil 4 quarter-sized slices peeled ginger 1 cup boiling water Sauce: 2 Tablespoons bean paste 2 Tablespoons dark soy sauce 2 Tablespoons dry sherry 2 tablespoons cider vinegar 2 Tablespoons sugar 2 teaspoons sesame oil 1 medium whole scallion, coarsely chopped Separate the ribs first, then cop each, meat side down, into 3 pieces.Heat a wok or large, heavy skillet over high heat until hot; add the oil, swirl, and heat for 30 seconds. Toss in the ginger slices and press them in the oil. Then add the ribs and stir-fry in turning and flipping motions until all are whit. Add the boiling water, adjust the heat to maintain a very gentle but steady simmering, cover, and simmer for 45 minutes. In the meantime, mix the sauce ingredients together in a b Stir Fried Chicken & CashewsB PoultryC 1 egg white, lightly beaten 1/4 cup soy sauce 1 tablespoon plus 1 teaspoon cornstarch 1 1/2 pounds skinless boneless chicken breasts, cut into 1-inch cubes 1 tablespoon dry sherry 2 teaspoons cider vinegar 1 teaspoon sugar 3 tablespoons vegetable oil er 1/2 Cup Sherry 1 Tsp Onion Powder 1/2 Tsp Chinese 5-spice 2 TBS Lemon Juice 1+ TBS Worcestershire Sauce a 1228c inaka@cap.or.jpd 15 mins.e 10 mins.f Mediumm Stir Fried Chicken & CashewsB PoultryC 1 egg white, lightly beaten 1/4 cup soy sauce 1 tablespoon plus 1 teaspoon cornstarch 1 1/2 pounds skinless boneless chicken breasts, cut into 1-inch cubes 1 tablespoon dry sherry 2 teaspoons cider vinegar 1 teaspoon sugar 3 tablespoons vegetable oil Steamed Lamb With OrangeB StewsC 2 lb lean lamb or mutton 1 tblsp soy sauce 1 tblsp sherry 1 tsp ground ginger 2 tblsp finely grated orange rind 1 tsp salt 1 litre stock or water 1 tblsp cornstarch Wipe the meat, then cut into 1/2 inch cubes. Mix the soy sauce, sherry, ginger, orange rind and salt together, add the lamb and mix well. Put the lamb into a pan with the flavourings and water. Bring to the boil, remove the scum, cover and simmer for 2 hours.Mix the cornstarch to a smooth paste with a little cold water and add to the pan. Bring back to the boil, stirring until slightly thickened.cut into 1/2 inch cubes. Mix the soy sauce, sherry, ginger, orange rind and salt together, add the lamb and mix well. Put the lamb into a pan with the flavourings and water. Bring to the boil, remove the scum, cover and simmer for 2 hours.Mix the cornstarch to a smooth paste with a little cold water and add to the pan. Bring back to the boil, stirring until slightly thickened. Grape Leaves Stuffed With RiceB AppetizersC 1/2 cup olive oil 2 large onions, finely chopped 2 cups long-grain white rice 5 tablespoons fresh lemon juice 3 tablespoons chopped fresh Italian parsley 3 tablespoons finely chopped fresh dill 5 cups (or more) hot water Heat oil in heavy large saucepan over medium-high heat. Add onions; saut until translucent, about 7 minutes. Stir in rice, lemon juice, parsley, dill and 1 cup hot water. Season with salt and pepper. Reduce heat. Cover and simmer until rice is partially cooked and no liquid remains, stirring occasionally, about 12 minutes. Remove from heat. Cover bottom of heavy large wide saucepan with some grape leaves. Place 1 large grape leaf on work surface. Spoon scant 1/4 cup rice mixture in centerape leaf on work surface. Spoon scant 1/4 cup rice mixture in cente urface. Spoon scant 1/4 cup rice mixture in cente Escade Con CremaB FishC 4 and the second measure of flour together in a shallow dish. Dip the floured fish into this batter. Deep fry until done (about 3 minutes). Drain. Serve hot along with the chips and vinegar to sprinkle as desired. A0Chips: 2 Medium Potatoes Water Salt to taste British Fish: 1/3 Cup Flour 1 lb Fish Fillets Vinegar to taste 1/4 tsp Salt 1/8 tsp Pepper 1/4 Cup Flour 1 Egg, Slightly Beaten 1/3 Cup Whole Milk Chips: 2 Medium Potatoes Water Salt to taste 1228c inaka@cap.or.jpd 45 mins.e 20 mins.f Highg Highm Escade Con CremaB FishC Some of the best trout I have ever eaten was cooked on the barbeque. Take the fresh trout fill with sliced onions, wrap fish with a strip of bacon and seal each fish in foil. cook until done. Sometimes simple is the best! American` Trout Onions Bacon inaka@tdl.com 15 mins.e 15 mins.f Mediumg Mediumm Recipe: Simple Way To Cook Trout Ingredients: Trout Onions Bacon Method: Some of the best trout I have ever eaten was cooked on the barbeque. Take the fresh trout fill with sliced onions, wrap fish with a strip of bacon and seal each fish in foil. cook until done. Sometimes simple is the best! Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inakaB6/inakasoft/ ------------------------------------------ Combine butter and chives. Roll bite-size pieces of smoked salmon into 1-inch-high cone shapes. Stir mascarpone cheese with chopped dill until fluffy. Fit pastry bag with fine tube. Fill pastry bag with dill cheese.. To assemble, spread chive butter on bread rounds. Place rolled salmon cones upright on bread rounds. Pipe dill cheese into center of each cone. Garnish with small dill sprigs. Can be made few hours in advance and refrigerated. Before serving, let stand briefly to remove chill. British` 1/3 cup unsalted butter, softened 1/3 cup snipped chives 1/2 pound thinly sliced smoked salmon 1 cup mascarpone cheese 3 tablespoons chopped dill 36 (1 inch) rounds whole-wheat or pumpernickel bread Dill sprigs inaka@tdl.com 3 hrse Nonef Highg Highm Smoked Salmon CheeseballsB AppetizersC ,er, and hot red pepper powder. Add chicken broth and cook for 1 minute. Return chicken to wok and add soy sauce, salt, vinegar, and wine; cook for 4-6 more minutes, stirring constantly. Add liquid cornstarch to thicken the gravy, and 1 teaspoon vegetable oil to glaze the dish for better appearance. 1/2 tablespoon minced garlic (optional) 1 tablespoon minced ginger 1 teaspoon hot red pepper powder 1/2 cup chicken broth 2 tablespoons soy sauce pinch salt 2 tablespoons white vinegar 2 tablespoons white wine 1 tablespoon liquid cornstarchK Chinese NA.Lamb Patties Moroccan Style With Harissa SauceB LambC 4s best in my opinion... Simply butterfly it (ie debone and cut large sections so they flop open and the whole piece of meat lays flat ~1.5 - 2" thick). Place dish or glass roasting pan to marinate with lotsa garlic (you can never have too much garlic), some ginger, rosemary - and I add a little soy sauce. You may off course vary the spices to your liking. Let sit for at least 2 hours. And here's the best part you can broil it or grillBd it and it cooks (to pink) in 15 - 20 minutes.. Let sit for 10 mins after cooking and slice down... American`FLeg of lamb lot of garlic some ginger and rosemary a little soy sauce a 1228c Julia Childsd 2 hrs & 30 mins.e 20 mins.f Highg Mediumm NA.Lamb Patties Moroccan Style With Harissa SauceB LambC Bxarch. Fear not.) You can make it all ahead of time and store in the refridgerator, so there's time to make adjustments. Chinese` 2 heaping spoonfuls plum jam (about 1/4 cup, I think) 1-2 Tbsp soy sauce 1/2 tsp hot chili oil 1 tsp sesame oil 1/4 tsp freshly grated ginger (1 tsp rice vinegar or sherry) 1228c inaka@tdl.comd 15 mins.e 15 mins.f Mediumm Recipe: Plum Sauce Ingredients: 2 heaping spoonfuls plum jam (about 1/4 cup, I think) 1-2 Tbsp soy sauce 1/2 tsp hot chili oil 1 tsp sesame oil 1/4 tsp freshly grated ginger (1 tsp rice vinegar or sherry) Method: The plum jam I used was very sweet (compared to the stuff I used to get), so I added more soy sauce and some rice vinegar to cut the sugar. The soy and chili oil are the most important additions. If the result is too thin, mix (maybe a teaspoon) cornstarch with enough water Chinese vanillaL cream vanille variation variations varies varieties variety variety apple various various spices pepper basil oregano veg/sunflower veg/sunflower frying vegans vegetableU o, uncooked 3/4 cup chopped onion 1 cup sliced mushrooms 1/4 cup chopped green pepper 2 cloves garlic, minced 2 teaspoons olive oil 2 cups beef broth 2 cups tomato sauce %In a large pot cook macaroni about 10 minutes, or until tender; drain. Saute onion, mushrooms, green pepper and garlic in olive oil until onion is transparent. Add beef broth, tomato sauce, basil, oregano, and cooked macaroni; simmer 10 minutes. Ladle into bowl and top each with mozzarella. GH2 teaspoons dried basil 1 teaspoon oregano 2 ounces mozzarella, shreddedK Italian t. Add beef broth, tomato sauce, basil, oregano, and cooked macaroni; simmer 10 minutes. Ladle into bowl and top each with mozzarella. GH2 teaspoons dried basil 1 teaspoon oregano 2 ounces mozzarella, shreddedK Italian ASCombine the ingredients, let stand for a month or two. Use liberally on everything. American`C1 cup olive oil 1 cup whiskey 1 handful of very hot, dried peppers inaka@tdl.com 1 monthe Nonef Noneg Recipe: Periperi (Hot Sauce) Ingredients: 1 cup olive oil 1 cup whiskey 1 handful of very hot, dried peppers Method: Combine the ingredients, let stand for a month or two. Use liberally on everything. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ w.tdl.com/~inaka/inakasoft/ c. + 2 t. freshly grated Parmesan cheese, separated 2 8-ounce packages cream cheese 1 c. ricotta cheese 1/4 t. salt N4 Tbsp extra-virgin olive oil 12 garlic cloves, peeled and lightly crushed 1 (28 oz) can imported Italian tomatoes, seeded and coarsely chopped, juice reserved Salt and freshly ground black pepper to taste 1/2 bouillon cube, optional 1 lb imported dried penne Freshly grated imported Parmesan cheese Place the olive oil and the garlic cloves in a medium saute pan. Cook over medium-low heat until the garlic is soft and a light-golden brown. Stir frequently to prevent sticking. Add the tomatoes and their juices, salt and pepper, and the bouillon cube if desired. Cook until a sauce forms. Meanwhile cook the pasta in abundant salted boiling water. Drain well and place in a pasta serving bowl. Add the sauce and toss well. Serve with grated Parmesan cheese on the side. Italian Pastry 1 1/4 cups bread flour 1/2 cup butter or other shortening 1 tsp. salt 1/2 cup cold water Filling 1 1/2 cups lean minced or ground meat 1/2 Cup onions, finely chopped 1/4 cup pine nuts 1 tsp. salt 1/4 tsp. peppera inaka@tdl.com 20 mins.e 15 mins.f Mediumg Highm Recipe: Pastries with Meat and Pine Nuts Ingredients: Pastry 1 1/4 cups bread flour 1/2 cup butter or other shortening 1 tsp. salt 1/2 cup cold water Filling 1 1/2 cups lean minced or ground meat 1/2 Cup onions, finely chopped 1/4 cup pine nuts 1 tsp. salt 1/4 tsp. pepper Method: Sift flour with salt and cut shortening in finely. Add water gradually to make a soft dough. Roll out 1/8 inch thick on pastry board. Cut into rounds with biscuit cutter. Put a teaspoon of stuffing in the Middle Eastern minsA Wthe roasted sesame seed. 1228c inaka@tdl.comd 30 mins.e 10 mins.f Highg Highm Recipe: Thai Spring Rolls Ingredients: 1 pack frozen spring roll wrappers 50 g bean thread vermicelli soaked 20 min in hot water 4 Chinese dried mushrooms soaked 20 min in hot water 1 tablespoon finely chopped coriander leaves and stems 1/2 teaspoon chopped garlic 50 g finely chopped bamboo shoots 1 large green onion finely chopped 1 small carrot finely grated 1 cabbage leaf finely chopped 100 g bean sprouts chopped 125 g finely minced pork or chicken 1 tablespoon fish sauce vegetable Vietnamese Spring RollsB AppetizersC 2 lb ground pork (or mix of pork and veal) 1 large onion chopped 2 eggs 1 lb crabmeat 1 small pkg bean sprouts rinsed and torn up 1 small pkg Longkow bean threads or rice vermicelli cooked according to package 1 pkg triangular rice paper 3 Tbsp parsley salt and pepper to taste ad976@FreeNet 1/2 cup brown sugar 1/2 cup flour 1/2 cup butter 9" unbaked pie shell 2 lbs ripe peaches, washed and sliced 1/2 cup sugar 1/4 teaspoon nutmeg 1 egg 2 tablespoons cream 1 teaspoon vanilla inaka@tdl.com 25 mins.e 45 mins.f Highg Highm Recipe: Peach Streusel Pie Ingredients: 1/2 cup brown sugar 1/2 cup flour 1/2 cup butter 9" unbaked pie shell 2 lbs ripe peaches, washed and sliced 1/2 cup sugar 1/4 teaspoon nutmeg 1 egg 2 tablespoons cream 1 teaspoon vanilla Method: Combine brown sugar and flour. Cut in butter until mixture resembles medium crumbs. Sprinkle 1/2 cup crumb mixture over bottom of pie shell. Add peaches. Sprinkle with sugar and nutmeg. Beat egg, cream and v pour over peaches. Cover with remaining crumbs. Bake 40-45 minutes at 400 degrees or until top is evenly golden brown. large flour tortillas fresh green chilies roasted peeled fresh sprigs stems short immesiately before freshly roasted peppers diced garlic cloves chopped coarse glaceed cherries halved green onions 1/2-inch pieces green onions finely chopped including topso inches sliced large cloves garlic large tomatoes peeled seeded chopped large garlic cloves chopped large garlic cloves minced large mushrooms sliced ground rimmed chuck strips mushrooms broken pieces chops limonspeeled1/3 green chiles medium baking potatoes medium potatoes medium tomatoes pounds peeled seeded coarsely ftened broccoliC broccoli broccoli's broil broiled broiler broiler toaster broken brothC more` morning morning mother mousse mousse chocolat mouton| mozzarella muchg muffinsg munching mungW mushroom mushroomsT unbleachedJ uncle unconverted uncooke uncooked under under understandg undiluted undrained unecessary unfortunately unhappily unique united universally unless unlikely unpeeled unpitted unsaltedU [Omit this step if baking -- cover the chicken in water and simmer for 30 minutes or until tender, skimming off any foam that forms. Remove and drain.] Combine the chiles, green onions, garlic, lime juice, parsley or cilantro, cloves (or cinnamon) and ground pepper. Cut deep gashes in the chicken and fill with the mixture. Secure open end with a toothpick to keep the stuffing from falling out. Beat the egg and combine with the soy sauce and pepper sauce. Lightly dust the chicken with flourB , dip in the egg mixture and roll in the bread crumbs. Heat the oil to 375 degrees and fry the chicken until golden brown, 3-4 minutes on each side. Don't forget to remove the toothpick before serving ... 1/2 teaspoon freshly ground black pepper 1 egg 1 tablespoon soy sauce Flour for dredging 3 cups dry breadcrumbs Vegetable oil for fryingK Mexican sh parsley, chopped (I substituted cilantro) 1/2 teaspoon ground cloves ok te onion, carrot, and celery in the olive oil, stirring occasionally, for 5 minutes. Add the tomatoes with their liquid, the stock, basil, thyme, fennel, and salt and pepper, and bring the liquid to a boil. Cover and simmer, stirring occasionally, for 20 minutes. Add the green beans and pasta and simmer for 10 minutes, or until the beans and pasta are just tender. Add the drained cannellini beans, garlic, salt, and pepper, and simmer, stirring occasionallBGy, until the beans are heated through. Stir in the 1/3 cup fresh herbs. 1/4 lb. green beans, trimmed and cut into 1-inch lengths 1/2 cup small pasta shapes, such as tubetti or shells 1/4 lb. dried cannellini beans,cooked according to package 2 garlic cloves, minced 1/3 cup minced fresh basil leaves or parsleyK Italian 1/3 cup lemon juice 1/4 cup light olive oil or vegetable oil 1 tablespoon dry rosemary or 2 tablespoons fresh 2 tablespoons honey 2 tablespoons dijon mustard 2 large cloves garlic, minced dash pepper 2 whole boneless chicken breasts 1228c inaka@tdl.comd Overnighte 25 mins.f Recipe: Lemon Rosemary Grilled Chicken Ingredients: 1/3 cup lemon juice 1/4 cup light olive oil or vegetable oil 1 tablespoon dry rosemary or 2 tablespoons fresh 2 tablespoons honey 2 tablespoons dijon mustard 2 large cloves garlic, minced dash pepper 2 whole boneless chicken breasts Method: Marinate overnight and grill. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka SoftwarBRe. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ /www.tdl.com/~inaka/inakasoft/ Flour 1/2 Cup Butter 1 3/4 cups canned chicken broth 1 clove garlic, slightly crushed 1 cup basmati rice, rinsed 1 tablespoon finely grated lemon zest 2 tablespoons finely chopped fresh dill or 1/2 teaspoon dry 2 tablespoons unsalted butter pepper to taste -Heat the broth and garlic in a saucepan to boiling. Stir in the rice, cover and simmer until the liquid is absorbed, about 20 minutes. Remove from heat. Stir in the lemon zest and let stand covered for 5 minutes. Remove the garlic. Gently stir in the dill and butter. Season to taste with pepper. American` 1 3/4 cups canned chicken broth 1 clove garlic, slightly crushed 1 cup basmati rice, rinsed 1 tablespoon finely grated lemon zest 2 tablespoons finely chopped fresh dill or 1/2 teaspoon dry 2 tablespoons unsalted butter pepper to taste 1228c inaka@tdl.comd 15 mins.e 20 mins.f Lemon Rice IIB RiceC 1/2 cup butter 2 tablespoons flour 2 tablespoons lemon juice 2 tablespoons parsley -- chopped Salt & pepper to taste 1/8 teaspoon celery seed 1 pound white fish fillets 1228c inaka@tdl.comd 15 mins.e 5 mins.f Mediumm Recipe: Lemon Parsley White Fish Ingredients: 1/2 cup butter 2 tablespoons flour 2 tablespoons lemon juice 2 tablespoons parsley -- chopped Salt & pepper to taste 1/8 teaspoon celery seed 1 pound white fish fillets Method: Melt butter in baking dish, then put all the remaining ingredients into melted butter. Coat both sides of fish as you put them into baking dish. Cover with waxed paper, microwave on high 5-6 minutes (or) until fish flakes easily. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ww.tdl.com/~inaka/inakasoft/ Place the pork chops in an ovenproof casserole. Mix the remaining ingredients, except sour cream, and pour over the chops. Marinate the chops 2 to 3 hours in the refrigerator. Bake the chops, uncovered, in the marinade in a preheated 325 degree F. oven for 1 hour or until tender. Add more wine if necessary. Stir sour cream into pan juices and heat through but DO NOT boil. Serve chops with sour-cream gravy and buttered noodles or dumplings. German` 6 Pork Chops 1 Garlic Clove, Minced 1 t Caraway Seeds, Crushed 2 t Hungarian Paprika, Mild * 1/2 t Salt Pepper, As Desired 1 c White Wine, Dry 1 c Sour Cream (Optional) * Use only Hungarian mild Paprika. inaka@tdl.com 3 hrse 1 Hourf Highg Highm SconesB Breads & MuffinsC _Gv1 cup sour cream 1 large egg 1 teaspoon vanilla extract 1 teaspoon baking powder 1 teaspoon baking soda Powdered SugarK American 02 cups all purpose flour 1 cup sugar 1/2 cup packed golden brown sugar 4 teaspoons grated lemon peel 3/4 teaspoon ground cinnamon 1/2 cup vegetable oil 2 tablespoons fresh lemon juice 1 cup sour cream 1 large egg 1 teaspoon vanilla extract 1 teaspoon baking powder 1 teaspoon baking soda Powdered Sugar #A%Bon App April 1995 Elinor Klivens 30 mins.e 40 mins.f Highg Highm Lemon TartsB Pies (Desserts)C 7 large egg yolks 1 cup sugar 1/2 cup fresh lemon juice 1/2 cup unsalted butter 1 1/2 tablespoons grated lemon zest 16 to 20 (2 inch) pre-baked tartlet shells edible flowers, optional breads muffinsK definitions desserts drinks dumpling coconut unsweetened unsalted walnutsalmondshazeln dried chipotle chile essential these smoked jalapeno garlic cloves garlic cloves never enough garlicu green chilliesH large cloves garlic boneless chicken breast filet cubed slices ginger tablespoons minced chilies tblsp olive tomatillos tomatoes chopped skins vegetable 3-4tbsp cloves garlic minced tomatoes fresh canned 3-inch 3-inch 3-inch 3-inch tomatoes fresh canned 3-inch wineT honey Rinse beans and soak overnight. Drain water and add 8 cups water to beans. Bring to a boil; reduce heat and simmer, covered, for 1 1/2 to 2 hours or until beans are tender. Drain beans and reserve liquid. In crockpot combine drained beans, onion, and salt pork. Add 1 cup drained bean liquid, molasses, brown sugar, dry mustard, pepper, and salt. Cover and cook on low for 10-12 hours or on high for 5-6 hours. Stir before serving. GW1/4 cup packed brown sugar 1 teaspoon dry mustard 1/4 teaspoon pepper 1/2 teaspoon saltK American` 1 pound dry navy beans 8 cups cold water 1 onion, chopped 1/2 pound salt pork, diced 1/3 cup molasses 1/4 cup packed brown sugar 1 teaspoon dry mustard 1/4 teaspoon pepper 1/2 teaspoon salta 1228c inaka@tdl.comd Overnighte 5 hrsf Mediumm Baked ChickenB PoultryC 2DBWhole Chicken Butter Pepper 2 Medium Potatoes 2 Medium Onions In saucepan, combine lentils, water, onion, and salt. Bring to a boil; cover and simmer 45 minutes. Stir in remaining ingredients. Turn into 1-quart casserole dish and bake at 350 for 1 hour and 15 minutes. Stir occasionally. American` 1 cup lentils 2 1/2 cups water 1/2 cup chopped onion 1 teaspoon salt 2 tablespoons dark brown sugar 2 tablespoons catsup 2 tablespoons molasses 1/2 teaspoon dry mustard 4 slices bacon, diced and cooked 1228c inaka@tdl.comd 10 mins.e 1 hr & 15 mins.f Baked BeansB BeansC 4Df1 pound dry navy beans 8 cups cold water 1 onion, chopped 1/2 pound salt pork, diced 1/3 cup molasses espoons catsup 2 tablespoons molasses 1/2 teaspoon dry mustard 4 slices bacon, diced and cooked 2 cups salmon, canned or leftover cooked 1 package cream cheese (8oz.), softened 1 pound sour cream (or combination sour cream and plain yogurt to total 2 cups) 1 package Knorr Vegetable Soup Mix 3 green onions, chopped 1228c inaka@tdl.comd 4 hrse Nonef Highg Highm Recipe: Salmon Vegetable Dip Ingredients: 2 cups salmon, canned or leftover cooked 1 package cream cheese (8oz.), softened 1 pound sour cream (or combination sour cream and plain yogurt to total 2 cups) 1 package Knorr Vegetable Soup Mix 3 green onions, chopped Method: Flake salmon and combine with remaining ingredients. Refrigerate several hours before serving. Serve with raw vegetables, crackers, chips, and bread. Attractive served in hollowed-out round loaf of dark bread. Addition al Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ 1228c inaka@tdl.comd 25 mins.e 15 mins.f Mediumm Recipe: Bajan Stuffed Chicken Ingredients: 3 fresh Habanero chiles, stems & seeds removed, finely chopped 1 tablespoon Caribbean-style Habanero sauce 4 chicken breasts, skin removed 6 green onions, finely chopped, including tops 3 cloves garlic, minced 2 tablespoons fresh-squeezed lime juice 2 tablespoons fresh parsley, chopped (I substituted cilantro) 1/2 teaspoon ground cloves 1/2 teaspoon freshly ground black pepper 1 egg 1 tablespoon soy sauce Flour for dredging 3 cups dry breadcrumb Baked Bananas w/Lemon & OrangeB DessertsC 4D}4 bananas juice of 1 lemon juice of 1 orange, plus 4 slices of orange, peeled and trimmed with a knife 1tbsp dark brown sugar 1/2 teaspoon freshly ground black pepper 1 egg 1 tablespoon soy sauce Flour for dredging 3 cups dry breadcrumbs Vegetable oil for fryingK Mexican 3 cups dry breadcrumbs Vegetable oil for frying en add the vanilla and lemon extracts, and mix until the whole mixture is smooth. Now add the spiced pumpkin puree to the cream cheese mixture, and mix all together thoroughly. (The smooth texture depends on thorough mixing). Pour the cheesecake mixture into pan with the crust, and bake at 350 for almost 45 minutes or until the sides have risen. The center will still be somewhat soft. Remove from oven, cool to room temperature, then refrigerate until thoroughly chilled. Run a knife C around the edge of the pan. Undo the spring and remove cheesecake from bottom. Garnish with whipped cream rosettes and whole pecans. 2 T. Heavy Cream 1T. Cornstarch (sifted) 1/2 t. Vanilla Extract 1/2 t. Lemon Extract Crust 3/4 Graham Cracker Crumbs 1/2 C. Ground Pecans 1/4 C. Brown Sugar 1/4 C. Granulated Sugar Clean chicken well. Rub the cavity with some butter and salt and pepper. Peel and clean two medium potatoes and two medium onions. Cut up the potatoes and onions into pieces about 1 1/2". Stuff the cavity with the potatoes and onions, salting again to taste. Place a few pats of butter between the skin and the breast on both sides. Sew up the cavity or skewer shut. Place the chicken in a roasting pan or baking disk. Salt and pepper the outside if you wish and place one strip of bacon across the chicken. Cover with foil and bake at 325 degrees for about 2 hours for a 4 lbs chicken, with the last 1/2 hour uncovered to brown the skin. You will need to baste the chicken at least twice during the cooking and twice during the browning. This can be done on the gas grill and it comes out with a wonderful flavor. If you have a temperature gauge on the grill, keep it 300-325 degrees. It will take a little longer to cook on the grill, but the wait is worth it. The potatoes c 11. Peel the bananas and arrange them on 4 pieces of foil large enough to wrap the bananas comfortably. 2. Sprinkle with the citrus juices and sugar and top with an orange slice. 3. Wrap the foil in loose parcels and tightly seal the edges. 4. Bake for 20 minutes. 5. Serve the bananas in the foil parcels. American`~4 bananas juice of 1 lemon juice of 1 orange, plus 4 slices of orange, peeled and trimmed with a knife 1tbsp dark brown sugar 1228c inaka@tdl.comd 10 mins.e 20 mins.f Baked Bean Pot LentilsB BeansC 1 cup lentils 2 1/2 cups water 1/2 cup chopped onion 1 teaspoon salt 2 tablespoons dark brown sugar 2 tablespoons catsup 2 tablespoons molasses 1/2 teaspoon dry mustard 4 slices bacon, diced and cooked fresh cubed teaspoons baking soda~ 1/2oz/125g reduced-fat cheddar cheese grated cream purpose flour 12-inch-long wooden skewers soaked water minutes diced tomatoes tomato puree salmon fillets skinned water tablespoons tobasco sauce water 6-ounce steaks about thick flour tortilla anchose chile peppers dried stemmed seeded minced apples bananasp slices bread lices bread bananasp slices bread bananasp sauceY 50cl| 50lbg anchovy fillets mashedn gluten flour sprinklingg gluten flour sprinkling bread flourk inaka@tdl.comd 20 mins.e 45 mins.f Mediumg Mediumm Recipe: Horseradish Cream Sauce Chicken Ingredients: 2 tablespoons butter 2 tablespoons flour 1 cup milk 3 tablespoons prepared white horseradish 2 tablespoons sour cream 1 teaspoon sugar 1 teaspoon Dijon mustard 1 teaspoon white wine vinegar salt and pepper 2 chicken breast halves with bone Method: Preheat oven to 350. In a medium-size saucepan, melt butter over medium heat. Stir in flour and cook, stirring, for 1 minute without browning. Whisk in milk, bring to a boil, and cook, ng, until sauce is thick and smooth, about 3 minutes. Stir in horseradish, sour cream, sugar, mustard, and vinegar. Season with salt and pepper to taste. Arrange chicken breasts, skin side up, in a baking dish. Spoon half the horseradish sauce over chicken. Bake 45 minutes until chicken is tender. Broil chicken for 5 minutes to brown. Reheat remaining sauce and serve over chicken. reast halves with bonea 1228c inaka@tdl.comd 15 mins.e 5 mins.f Recipe: Makizushi Fillings -Sushi II Ingredients: Tamago (egg omelet) 2 Tbsp. water 1 Tbsp. cornstarch 1 Tbsp. sugar 1/2 tsp. salt 5 eggs, well beaten Fishcake(kamaboko) purchase colored steamed fishcake, cut into pieces 1/2 inch thick Vegetables carrots, steamed, cut in 1/4 inch thick sticks avacado, in 1/4 inch sticks pickled daikon, 1/4 inch sticks other pickled vegetables Fried tofu(tofu cutlet) purchased and cu Makizushi (Rolled Sushi)B SushiC Futomaki sweet bright pink fish powder egg filling(recipe will be posted) strips of gourd steamed vegetables Tekkamaki fresh raw tuna Kappamaki julienned cucumber Preheat oven to 350. In a medium-size saucepan, melt butter over medium heat. Stir in flour and cook, stirring, for 1 minute without browning. Whisk in milk, bring to a boil, and cook, stirring, until sauce is thick and smooth, about 3 minutes. Stir in horseradish, sour cream, sugar, mustard, and vinegar. Season with salt and pepper to taste. Arrange chicken breasts, skin side up, in a baking dish. Spoon half the horseradish sauce over chicken. Bake 45 minutes until chicken is tendeBXr. Broil chicken for 5 minutes to brown. Reheat remaining sauce and serve over chicken. Gh1 teaspoon Dijon mustard 1 teaspoon white wine vinegar salt and pepper 2 chicken breast halves with boneK American` 2 tablespoons butter 2 tablespoons flour 1 cup milk 3 tablespoons prepared white horseradish 2 tablespoons sour cream 1 teaspoon sugar 1 teaspoon Dijon mustard 1 teaspoon white wine vinegar salt and pepper 2 chicken breast halves with bonea bakingL bakingchocolate balance balls blackC black pepper ground blackberries blanc| blinis blossom blueberries boeuf| boili boiledY boiling[ boiling-hotW bonet boned boneless bones bookk DSttle soy sauce and sesame oil on top of my rice with this dish, but that's just me. 1/2 red onion (or several small red onions) 3-4 garlic cloves (or more ... you can never use enough garlic!) salt and pepper dried rosemaryK American fresh mint leaves (don't chop or tear up) 1/4 cup rice wine 1/4 cup white wine vinegar chicken pieces w/skin (drumsticks, thighs, breasts) 1/2 red onion (or several small red onions) 3-4 garlic cloves (or more ... you can never use enough garlic!) salt and pepper dried rosemary #A)schong@leland.stanford.edu (Sylvia Chong) 1 Houre 30 mins.f Mediumm Baked Lentils With CheeseB BeansC Combine in a shallow 9 x 13 baking dish: 1 3/4 cups lentil, rinsed 2 cups water 2 bay leaves 2 teaspoons salt 1/4 teaspoon pepper 1/4 teaspoon EACH marjoram, sage, and thyme broiledX broiled peaches cookie-crumb topping broiled salmon teriyaki broth brown browned browned papazjanija brownies browns bruschetta bruschetta pomodoro basilico buffalo buffalo wings burritos butter butter barbecued salmon butter cookies cookie press butter sauce butter steamed calico butterflied butterflied buttermilk buttermilk bread chinese chowderC claypot cobbler cocktail cookie cookie-crumb cookies cottage creamZ crisp croute crusta curryY curry flavored sardines sproutsY d'agneau daisy dressing barbecue@ breads muffins@ cakes@ marinade@ muffins pasta@ pork@ sauces@ sauces marinade sausage@ dogs@ cubes garlic artichoke@ before@ brand@ care@ cheese@ condiments@ confectioner's@ crust@ damp-dry@ diameter@ each@ everything@ first@ plastic@ preparing@ saute@ sicum@ sliced@ soak@ store@ tomato@ transfer@ translucent@ vessel@ yellow@ american apples@ eastern@ indian@ middle@ norwegian@ swedish@ powdered sugar@ all-purpose flour@ cooked rice@ milk@ minced carrot@ 1228c John Kellsad 20 mins.e 45 mins.f Mediumg Mediumm 1211r 1.690331305 Recipe: Baked Potato Chowder Ingredients: 3 pints chicken stock, defatted, divided 8 ounces Spanish onions, diced 4 ounces diced celery 24 ounces baked potatoes, skin-on, diced 8 ounces 2% lowfat milk 1 tablespoon chopped fresh parsley Salt, to taste fresh ground black pepper, to taste 4 ounces Wisconsin Colby Cheese 4 ounces Sauted Onions Method: 1.In heavy gauge soup pot, heat 1/4 cup stock; add onion and sweat 4 to 5 minutes. 2. Add celery and continue cooking 1 minute. Add rema 8 ounces 2% lowfat milk 1 tablespoon chopped fresh parsley Salt, to taste fresh ground black pepper, to taste 4 ounces Wisconsin Colby Cheese 4 ounces Sauted Onions Method: 1.In heavy gauge soup pot, heat 1/4 cup stock; add onion and sweat 4 to 5 minutes. 2. Add celery and continue cooking 1 minute. Add rema Preheat oven to 350 F. Sift flour, baking powder and salt into large bowl. Add butter, yogurt and 2 eggs and stir to blend. Knead with hands in bowl until smooth soft dough forms. Transfer dough to floured surface. Roll out to 12-inch square, about 1/2 inch thick. Cut square into 13 strips, then cut each strip crosswise into 4 equal strips. Place strips on large baking sheet. Brush tops with yolks. Mix cheese and parsley in bowl. Sprinkle over strips. Bake until golden, about 30 minutes. B Serve warm. 2 large egg yolks, beaten to blend 1 1/2 cups grated kasseri cheese* or Romano 1/4 cup finely chopped fresh Italian parsley These tender biscuit-like pastries are sprinkled with Greek cheese just before baking. MAKES ABOUT 52K Greek Banana BreadB Breads & MuffinsC ManyD 1 pound very ripe bananas (3 medium or 2 large) 2 cups sugar 4 1/2 teaspoons baking soda 1/2 teaspoon salt 3 1/2 cups flour 4 eggs, lightly beaten 2/3 cup buttermilk 1/2 cup oil Peel bananas and mash. Mix in sugar combined with baking soda and salt. Add the flour and eggs, alternating between the two, mixing well after each addition. Then mix in the buttermilk and oil. Turn into 2 well-greased loaf pans. Bake at 350 for 1 hour.mins.e Nonef Noneg Banana BreadB Breads & MuffinsC ManyD 1 pound very ripe bananas (3 medium or 2 large) 2 cups sugar 4 1/2 teaspoons baking soda 1/2 teaspoon salt 3 1/2 cups flour 4 eggs, lightly beaten 2/3 cup buttermilk 1/2 cup oil Peel bananas and mash. Mix in sugar combined with baking soda and salt. Add the flour and eggs, alternating between the two, mixing well after each addition. Then mix in the buttermilk and oil. Turn into 2 well-greased loaf pans. Bake at 350 for 1 hour. ill neat little bed to lay upon! 3. Cut the red onion into coarse pieces. Sprinkle loosely on top of the mint leaves. Sprinkle some salt over the onion and mint. 4. Peel the garlic cloves, and cut each in half. Take the chicken out of the marinade and sprinkle both sides with salt and pepper to taste. Place the pieces on top of the mint and onions. Take the garlic pieces and place them between chicken pieces (or even on top, if you like!) 5. Bake in a 350 degree oven for around 30 min. (depending on how much chicken you used), or until fully cooked. Fully cooked means that when you poke a knife next to the bone, there won't be any bright red blood running out. Turn chicken pieces over once during baking. When done, turn the oven onto broil and broil the chicken, skin side up, for about 5 min., or until skin is lightly brown. Serve with rice! The mint and onions soak up a lot of nice flavor, and the garlic turns out slightly roasted and soft. I like to pour a li rollsW roman romana romanoff romesco roquefort roquefort biscuits rosemary rosemary roast rosemary roasted rosemary's rosemary's classic pizza dough rosti rosti potatoes rosti potatoes rounds rucola russian sachertorte sachertorte austrian saigon saigon saigon salad fennel mushroom shaved parmesan salmonC salmon basel style chileso chiliA chili small chili chili powder chili powder chili powder chili powder chili powder chili-cheese chili-cheese sauce chilies chililes chilis chilled chilles chilliH chillie salmon. Before serving, remove herbs and excess salt, and brush salmon with walnut oil. Chill in freezer for 15 minutes. Slice paper thin with extremely sharp knife, and serve with soda bread (recipe follows), caper cream cheese, pickled asparagus, sliced sweet tomatoes, and diced green onions. Variations: Instead of using rosemary andsage, which give the salmon a woodsy taste, try dill and tarragon for a sweeter flavor orrock samphire for a lemony-pine flavor. American` 1 1/2 cups kosher salt 2 1/2 cups sugar 1/2 cup cracked black peppercorns 4- to 5-pound salmon, deboned and fileted by butcher 1 bunch fresh rosemary 1 bunch fresh sage 1 cup Irish whiskey walnut oil, as needed 1228c inaka@tdl.comd Overnighte 15 mins.f Mediumg Mediumm White Clam SauceB SaucesC 4 cans 6.5 oz minced clams 4 tblsp olive oil 1-3 tsp minced garlic 2 tblsp white wine 3/4 cup fresh parsley 1 tsp basil salt to taste 1.In heavy gauge soup pot, heat 1/4 cup stock; add onion and sweat 4 to 5 minutes. 2. Add celery and continue cooking 1 minute. Add remaining 5 cups stock and potatoes, bring to a boil, lower heat and simmer 35 to 40 minutes or until potatoes are tender. Remove from heat, cool slightly. 3.In blender, puree half of soup into batches until smooth. 4. Return pureed soup back into unpureed soup. 5. Blend, milk, parsley and desired amount of salt and pepper to taste. Stir to blend. Sautee thB e onions and garnish when serving. 6.To serve: Ladle approximately 1 cup soup into bowl. Top each portion with cheese arranged on top . Serve accompanied by breadsticks. GjSalt, to taste fresh ground black pepper, to taste 4 ounces Wisconsin Colby Cheese 4 ounces Sauted OnionsK American\ 2.54^ 2.52_ .9828 1228c inaka@tdl.comd 25 mins.e 45 mins.f Mediumm Recipe: Baked Lentils With Cheese Ingredients: Combine in a shallow 9 x 13 baking dish: 1 3/4 cups lentil, rinsed 2 cups water 2 bay leaves 2 teaspoons salt 1/4 teaspoon pepper 1/4 teaspoon EACH marjoram, sage, and thyme 4 cloves garlic, minced 2 onions, chopped 1 16-ounce can tomatoes, drained and cut up Method: Preheat oven to 375. Cover tightly and bake 30 minutes. Uncover and stir in: 2 large carrots, sliced 1/8 thick 1/2 cup thinly sliced celeryBake covered for 40 minu ztes until vegetables are tender. Sprinkle on top: 3 cups shredded cheddar cheese Bake uncovered for 5 minutes until cheese melts. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ utes until cheese melts. tenderloinU tenderloins tenth terms terre| testing texture fibrous upper thankso that^ that's thawedC bread loved dough undiluted@ undiluted@ unsifted@ 1-1/2 chicken stock@ vanilla@ vanilla cream@ vegetable vegetable vegetable brushing tortillas@ veggie@ vinegar@ vinegar meant specifically certain dishes good@ warm@ washes@ water@ water water bath@ weeks@ when@ whistling@ white white currants other fruit garnish@ white bread recipe leader@ whole@ whole-grain@ wing@ fennel@ worchestershire@ world@ yolks@ you're@ 1995@ april 1993@ appetit@ candy@ carlson@ cocina@ cookbook julee rosso sheila lukins@ dawn@ dinner@ february 1995@ from@ charbonneau@ graubuenden@ inaka 1) Peel potatoes if the skin is tough, otherwise just scrub and rinse 2) Cut potatoes into thin slices but not all the way through. Use a handle of a spoon to prevent the knife from cutting all the way. 3) Put potatoes in a baking dish. Fan them slightly. 4) Sprinkle with sale and drizzle with butter. Sprinkle with herbs. 5) Bake potatoes at 425 degrees for about 50 minutes 6) Remove from oven. Sprinkle with cheeses. 7) Bake potatoes for another 10 to 15 minutes until lightly browned, BJ cheeses are melted and potatoes are soft inside. Check with a fork. American` 4 medium even potatoes 1 tsp salt 2 to 3 Tbsp melted butter 2 to 3 Tbsp. chopped fresh herbs (parsley, chives, thyme, sage) - or - 2 to 3 tsp. dried herbs - or - 1.5 tsp caraway seeds or cumin 4 Tbsp grated Cheddar cheese 1.5 Tbsp Parmesan cheese Great American Recipes 20 mins.e 1 Hourf Mediumg Highm Baked Potato SlicesB PotatoesC 4 medium even potatoes 1 tsp salt 2 to 3 Tbsp melted butter 2 to 3 Tbsp. chopped fresh herbs (parsley, chives, thyme, sage) - or - 2 to 3 tsp. dried herbs - or - 1.5 tsp caraway seeds or cumin 4 Tbsp grated Cheddar cheese 1.5 Tbsp Parmesan cheese tablespoon chopped fresh parsley Salt, to taste fresh ground black pepper, to taste 4 ounces Wisconsin Colby Cheese 4 ounces Sauted Onions 1228c John Kellsad 20 mins.e 45 mins.f Mediumg Mediumm Baked Potato SlicesB PotatoesC 4 medium even potatoes 1 tsp salt 2 to 3 Tbsp melted butter 2 to 3 Tbsp. chopped fresh herbs (parsley, chives, thyme, sage) - or - 2 to 3 tsp. dried herbs - or - 1.5 tsp caraway seeds or cumin 4 Tbsp grated Cheddar cheese 1.5 Tbsp Parmesan cheese lukewarmf lumps lychees macaroni madeW madras maine major maitre'd managed many] cloves garlic] maraschinoG marble margarineC margarine/butter marie marinadeU marinade marinade sauce marinate marinated marine marjoramv marjoram--or marnier marsala marshallows Fish fillets (use white fish) Flour Buttermilk 1/4 cup (1/2 stick) butter or margarine 1 teaspoon lemon juice 1 teaspoon dried parsley flakes 1228c inaka@tdl.comd 15 mins.e 25 mins.f Mediumm Recipe: Baked White Fish Ingredients: Fish fillets (use white fish) Flour Buttermilk 1/4 cup (1/2 stick) butter or margarine 1 teaspoon lemon juice 1 teaspoon dried parsley flakes Method: Melt butter, add lemon juice and parsley flakes. Put in baking dish. Dip fillets in buttermilk, then in flour, just enough to coat each side. Place in baking dish on butter mixture. Bake at 350 degrees for 20-25 minutes. Turn fillet halfway through baking, if desired. Additional Notes (if any)B Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ //www.tdl.com/~inaka/inakasoft/ American 9Gl1 clove garlic 1 cup coarse bread crumbs made from 4 slices day-old Italian bread freshly ground pepperK Italian 4 large tomatoes, cored, each cut into 3 thick slices 4 large leaves fresh basil 1 stem fresh Italian parsely 1 teaspoon fresh thyme leaves 1 teaspoon fresh oregano leaves 1 clove garlic 1 cup coarse bread crumbs made from 4 slices day-old Italian bread freshly ground pepper 1228c inaka@tdl.comd 30 mins.e 25 mins.f Noneg Recipe: Baked Tomato Ingredients: 4 large tomatoes, cored, each cut into 3 thick slices 4 large leaves fresh basil 1 stem fresh Italian parsely 1 teaspoon fresh thyme leaves 1 teaspoon fresh oregano leaves 1 clove garlic 1 cup coarse bread crumbs made from 4 slices day-old Italian bread freshly ground pepper Method: Lightly brush some olive oil on a large jelly roll pan or other baking pan. Arrange tomato slices, cut side up, in single layer. Finely chop together all the leaf he American Combine first 5 ingredients in medium bowl. Add 1 tablespoon soy sauce and toss to coat. Let stand 15 minutes. Meanwhile, place cornstarch in small bowl. Gradually add broth, stirring until cornstarch dissolves. Mix in vinegar, sugar and 2 tablespoons soysauce. Heat wok or heavy large skillet over high heat. Add shrimp mixture, green onions and snow peas and stir-fry until shrimp are pink and almost cooked through, about 3 minutes. Add cornstarch mixture; stir until sauce thickens, aboutB 1 minutes. Serve with rice. 2 teaspoons cornstarch 1/2 cup canned low-salt chicken broth 1/4 cup rice vinegar 2 tablespoons sugar 6 green onions, cut into 1/2-inch pieces 1 cup snow peas Cooked rice You can add some diced red bell pepper to give this full-flavored dish a splash of color. American 2 cups unbleached all-purpose flour 2 cups warm water 1 package active dry yeast 2 cups milk 2 cups unbleached all-purpose flour 2 cups sugar Day 1: mix the first 3 starter ingredients.Leave on counter uncovered; don't refrigerate it. Day 2,3,4: Stir well w/wooden spoon. Day 5: Stir and add 1 cup milk, 1 cup flour,' and 1 cup sugar. Day 6,7,8: Stir w/wooden spoon. Day 9:same thing as day 5. Day 10,11: stir well Day 12:Ladle into 4 different containers. refridgerate them Use only 1 to make one of the following recipes. The others you can use fordifferent recipes. American` 2 cups unbleached all-purpose flour 2 cups warm water 1 package active dry yeast 2 cups milk 2 cups unbleached all-purpose flour 2 cups sugar 1228c inaka@tdl.comd Overnighte 1 Hourf Frozen MargaritaB CocktailsC 1Dz2 t. coarse salt 1 lime wedge 3 ounces white tequila 1 ounce Cointreau or triple sec 2 ounces lime juice 1 cup crushed ice , cilantro) 1 tsp Louisiana Red Hot Sauce (Durkee's) 8 oz tomato sauce 1 T Masa Harina flour salt to taste Method: In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water. Let simmer. In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with Wesson oil or suet. Drain and add to simmering spices. Continue until all meat is done.Saute chopped onion and garlic in 1 T. oil or suet. Add to spices and meat mixture. Add water as needed. Simmer 2 hours.Add mole, sugar, coriander seed, hot sauce and tomato sauce.Simmer 45 min.Dissolve masa harina flour in warm water to form a paste.Add to chili. Add salt to taste.Simmer for 30 minutes.Add additional Louisiana Hot Sauce for hotter taste.Makes 1 pot. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ --------------------------------- cooked flaked cornmeal cottage cheese cottage ricotta cheese cream cream wheat creamed crushed dairy cream diced potatoes dijon style mustardV white white diced potatoes diced carrotsC brown stock melted finely chopped celery finely chopped parsleyS liquid flaked toasted almonds flour fresh italian parsely fresh lemon juice_ fresh orange juice oregano granulated sugar grated monterey cheese grated parmesan cheese heavy cream baked white fishz ballsd bamboo banana~ banana bread~ banana muffins banana muffins bananasp barbecue barbecued ecued barbecue sauce barbecued barbecue sauce barbecued flakedZ flakesW flank flat-leafed flat-leaved flavor flour flourand floured flavored@ flour@ flour dust@ dust@ pepper taste@ fromage@ gallon@ garlic garlic garlic cloves@ ginger stick@ grated lemon@ green green chili grenadine@ half-salt@ hardboiled@ herbs@ cooked sauce@ 6-quart combine@ inner@ italian@ juice lemon@ large@ lasagna@ lasagne@ leek@ lentil@ meant specifically certain dishes good@ local@ lukewarm@ masala@ meats@ glaze@ minced/ground@ months@ muslin@ nutmeg@ oatmeal@ ones@ onion caraway seeds cumin@ orange-flavored@ parboiled@ parmasan@ pastry@ Focaccia RomanaB Breads & MuffinsC 4. Put the dough in a bowl and cover with a clean tea-towel. Leave in a warm place for about 30 minutes, until doubled in size. 5. Preheat the oven to 200C/400F/Gas Mark 6. On a lightly floured surface, roll out the dough to a round about 1/4in (0.5cm) thick. 6. Brush a baking tray with some of the olive oil and place the dough on the tray. Crush the garlic, put in a bowl and add some more of the oil. Brush on to the dough and sprinkle with salt and rCxosemary. 7. Bake for 10 minutes, then reduce heat to 190C/375F/Gas Mark 5 and bake for a further 20 minutes. Serve hot. Italian` 1/2oz (15g) fresh yeast or 1.5tsp dried yeast and a pinch of sugar 8oz (225g) strong white unbleached flour 1tsp salt 3-4tbsp (45-60ml) olive oil 1 garlic clove 2tsp dried rosemary a 1228c inaka@cap.or.jpd 1 hr & 45 mins.e 30 mins.f Focaccia RomanaB Breads & MuffinsC 3 Cups White Wine 3 TBS Dried Onion Flakes 2 TBS Black Pepper 2 Tsp Garlic Powder 2 Tsp Seasoned Salt 1/4 Cup Worcestershire Sauce 1228c inaka@tdl.comd Overnighte Nonef Mediumm Recipe: Standard Marinade Ingredients: 3 Cups White Wine 3 TBS Dried Onion Flakes 2 TBS Black Pepper 2 Tsp Garlic Powder 2 Tsp Seasoned Salt 1/4 Cup Worcestershire Sauce Method: Combine all ingredients and pour over meat. Allow to stand overnight or longer, refrigerated and covered. Drain and dry and broil or bake normally. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was creB ated using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ //www.tdl.com/~inaka/inakasoft/ inutes. Stir in pork and onions. Remove from heat. Cool completely. 3. Combine flou highly history history definitions about chili peppers smaller triangles questions please email inaka inaka joshua's looks joshua's adored eitan george marinade mayonnaise minced favorite butter grocer carries fajita tortillas these smaller national strong drink carries highly coveted computer cuisine all-t through triangles vinegar warm-weather while In a 10- to 12-inch frying pan over medium-high heat, combine oil, garlic, onion, mushrooms and prosciutto. Cook, stirring occasionally, until onion is golden and mushrooms are brown and glazed, 15 to 20 minutes. Mix in sage, tomatoes, wine, water and artichokes; bring to a boil. Simmer, covered, until artichokes are tender when pierced, about 45 minutes; stir occasionally. Season to taste with salt and pepper. makes 4 to 6 servings. GH3/4 cup dry white wine 1/2 cup water 15 artichoke hearts Salt and pepperK Italian L2 tablespoons oil from dried tomatoes packed in oil 2 cloves garlic, minced or pressed 1 large onion, chopped 1 pound mushrooms, sliced 2 ounces sliced prosciutto, chopped 1/2 teaspoon dry sage leaves 1/4 cup dried tomatoes packed in oil, drained and chopped 3/4 cup dry white wine 1/2 cup water 15 artichoke hearts Salt and pepper 1228c inaka@tdl.comd 20 mins.e 1 hr & 15 mins.f BBQ Salmon Steak w/Ginger SauceB FishC 2 Tbls Light Soy Sauce 1 Hard Cooked Egg 4 Salmon Steaks 1/2 Cup Chives, Chopped Rough 1/2 tsp Sugar 2 Tbls Onion, Chopped Prepare the Green Ginger Sauce first: Place the parsley, chives, capers and onion in the bowl of a food processor or blender. Process only until finely chopped. Add the olive oil, lime juice and egg. Puree until smooth. Add ground black pepper to taste. Set aside. Prepare the salmon steaks next: Combine the soy sauce and sugar. Brush each salmon steak with the soy sauce mixture. Barbecue (grill) on a solid plate (griddle), turning occasionally until the salmon is cooked. Serve hot with theB Green Ginger Sauce AtGreen Ginger Sauce 1 Tbls Lime Juice 1/2 Cup Parsley Black Pepper, Ground 2 Tbls Capers 1/2 Cup Olive Oil American 3 large bananas 3/4 C white sugar 1 egg 1 t baking soda 1 t baking powder 1/2 t salt 1 1/2 C all purpose flour 1/3 C melted butter 1228c inaka@tdl.comd 15 mins.e 20 mins.f Mediumg Mediumm Recipe: Banana Muffins Ingredients: 3 large bananas 3/4 C white sugar 1 egg 1 t baking soda 1 t baking powder 1/2 t salt 1 1/2 C all purpose flour 1/3 C melted butter Method: Mash bananas. Add sugar and slightly beaten egg and mix well. Add the melt butter. Make a well in the middle and add the dry ingredients. Bake at 375 (F) for 20 min. I also remember my mother used to add brown sugar to the tops of the muffins before baking. This made them crunchy on top, but I haven't tried i t myself. Makes 12 muffins. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ B& Muffins boneless chicken breast halves boneless chicken breasts boneless skinless chicken breast halves boneless skinless chicken breasts breast chicken chicken breasts skinned cloves garlic cloves garlic mincedv cloves garlic minced pressed cloves garlic finely choppedS water dried mushrooms drops tabasco sauce fresh large beatenJ lightly beaten~ hard-boiled shelled large chicken half-breasts large garlic cloves` large leaves fresh basily large tomatoes cored thick slicesy blackberries about quarts liters extra chuck chili grind flank steak skinless boneless chicken medium potatoesx medium onions medium-size potatoes flourk hours minsC Vwas the right way to d baking powder baking sodaN butter butter temperature caraway seeds crushed catsup chopped fresh basil seeds crushed catsup chopped fresh basil chopped fresh cilantro chopped mintX cinnamonL coriander seeds cornstarch cream tartar crushed oregano cumin dijon mustard dijon mustard little double acting baking powder drained capers dried whole oregano mustard vermouth finely grated gingerroot flour fresh grated ginger fresh juice fresh fresh parsley chopped fresh parsley minced freshly squeezed lemon juice garlic finely chopped garlic minced 16 oz Tomato Sauce 2 tblsp Brown Sugar 1/4 cup Vinegar 2 tblsp Worcestershire Sauce 1 tsp Salt 1 tblsp Paprika 1 tsp Dry mustard 1 tsp Chili Powder 2 tblsp Chopped Green Onion Tops 1/8 tsp Cayenne Pepper 1228c inaka@tdl.comd 10 mins.e Nonef Mediumm Recipe: Barbeque Sauce II Ingredients: 16 oz Tomato Sauce 2 tblsp Brown Sugar 1/4 cup Vinegar 2 tblsp Worcestershire Sauce 1 tsp Salt 1 tblsp Paprika 1 tsp Dry mustard 1 tsp Chili Powder 2 tblsp Chopped Green Onion Tops 1/8 tsp Cayenne Pepper Method: Mix together all of the above ingredients. Simmer 15 minutes, stirring occasionally. Serve hot. Makes 2 1/2 cups. *While there was no indication, I would expect that this is best with Pork, since the idea of 'BBQ' in that area was near ly always pork. Additional Notes: Recipe From: inaka@tdl.com This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ e From: inaka@tdl.com minutes. Remove from heat, let stand for 10 more minutes.To serve, remove the eggs, mix well, and spoon onto a large platter and garnish with the eggs. Serve with green salad. 2 medium potatoes, washed, pealed, and cut into 1/2 inch cubes 1 large onion, thinly sliced 1 teaspoon Middle Eastern spice 1 teaspoon curry 4 hard-boiled eggs (shelled)K Middle Eastern 1/2 chicken, cut into serving pieces 4 cups water 1 teaspoon salt 6 whole cloves 1 stick cinnamon 2 clove garlic, minced or pressed 6 whole black pepper seeds 6 whole cardamom seeds 2 cups rice, washed and drained 1/4 cup vegetable oil 2 medium potatoes, washed, pealed, and cut into 1/2 inch cubes 1 large onion, thinly sliced 1 teaspoon Middle Eastern spice 1 teaspoon curry 4 hard-boiled eggs (shelled) 1228c inaka@tdl.comd 45 mins.e 45 mins.f Mediumg Highm Best Fudge CakeB CakesC tbspE deep-frying tbs/30ml frying frying beaten frying granualted sugar sprinkling perfer bacon peanut shortening frying peanut dough minced ginger garlic oil-packed only^ optional Cook barley according to package directions; drain well. In a large mixer bowl combine 2 cups of the all-purpose flour and the yeast.Heat cottage cheese honey the 1/4 cup margarine or butter 1 cup water and 1 1/2 teaspoons salt just till warm (120-130 degrees) and margarine is melted Turn dough out onto a floured surface. Knead in enough of the remaining all-purpose flour to make a stiff dough that is smooth and elastic (8-10 minutes). Punch down; turn out onto a floured surface. Divide in $ half; shape into two balls. Cover; let rest 10 minutes. Shape each ball of dough into a loaf; place in Bake in a 350 degree oven fro 35 to 40 minutes or till done; cover with foil after 25 minutes to prevent overbrowning. Remove from pans; cool on a wire rack.Makes 2 loaves (32 servings). American 1 tsp Chili Powder 2 tblsp Chopped Green Onion Tops 1/8 tsp Cayenne Pepper BARBECUE SAUCEB Sauces auces 1228c inaka@tdl.comd 15 mins.e Nonef Mediumm Recipe: Barbeque Sauce I Ingredients: 1/2 cup ketchup 3-ounce tomato paste 3/4 cup honey 3/4 teaspoon olive oil 1 teaspoon tabasco 1/2 teaspoon cayenne pepper 1/2 tablespoon Worcestershire sauce 1/2 tablespoon cocoa powder juice of 1/2 lemon 1 teaspoon soy sauce 1/4 teaspoon black pepper 2 teaspoons curry powder 1/2 tablespoon paprika 1 clove garlic, crushed (or 1/4 teaspoon powder) Method: Mix together all of the above ingredients. Simmer 15 minutes, stirring occasionally. Serve hoB Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ thod: Mix together all of the above ingredients. Simmer 15 minutes, stirring occasionally. Serve ho P the above ingredients. Simmer 15 minutes, stirring occasionally. Serve hot. 1228c inaka@tdl.comd 30 mins.e 15 mins.f Recipe: BBQ Salmon Steak w/Ginger Sauce Ingredients: 2 Tbls Light Soy Sauce 1 Hard Cooked Egg 4 Salmon Steaks 1/2 Cup Chives, Chopped Rough 1/2 tsp Sugar 2 Tbls Onion, Chopped Green Ginger Sauce 1 Tbls Lime Juice 1/2 Cup Parsley Black Pepper, Ground 2 Tbls Capers 1/2 Cup Olive Oil Method: Prepare the Green Ginger Sauce first: Place the parsley, chives, capers and onion in the bowl of a food processor or blender. Process only until fi Tbls Onion, Chopped Green Ginger Sauce 1 Tbls Lime Juice 1/2 Cup Parsley Black Pepper, Ground 2 Tbls Capers 1/2 Cup Olive Oil Method: Prepare the Green Ginger Sauce first: Place the parsley, chives, capers and onion in the bowl of a food processor or blender. Process only until fi tblsp coriander seeds tblsp cornstarch tblsp creme fraiche cream tblsp crumbled cheese tblsp tblsp diced green chilies tblsp dijon mustard green chilies tblsp dijon mustard round tblsp cumin ground cumin ground tblsp crumbled cheese tblsp cumin ground tblsp cumin ground 1/2 cup quick-cooking barley 3 3/4 to 4 cups all-purpose flour 2 packages active dry yeast 1 cup low-fat cottage cheese 1/2 cup honey 1/4 cup margarine or butter 2 eggs 2 1/2 cups whole wheat flour 1/2 cup quick-cooking rolled oats 1228c inaka@tdl.comd 15 mins.e 3 hrsm Recipe: Barley Wheat Bread Ingredients: 1/2 cup quick-cooking barley 3 3/4 to 4 cups all-purpose flour 2 packages active dry yeast 1 cup low-fat cottage cheese 1/2 cup honey 1/4 cup margarine or butter 2 eggs 2 1/2 cups whole wheat flour 1/2 cup quick-cooking rolled oats Method: Cook barley according to package directions; drain well. In a large mixer bowl combine 2 cups of the all-purpose flour and the yeast.Heat cottage cheese honey the 1/4 cup margarine or butter 1 cup water and 1 lespoon lemon juice 1/4 teaspoon dill weed Dash black pepperK American teaspoon cayenne pepper teaspoon celery teaspoon chopped garlic teaspoon chopped parsley teaspoon cinnamon teaspoon cloves teaspoon coriander teaspoon cumin teaspoon dijon mustard teaspoon teaspoon teaspoon double-acting baking powder teaspoon dried basil teaspoon dried crushed pepper teaspoon dried pepper flakes teaspoon dried thyme crumbledU teaspoon mustardq teaspoon leavesT teaspoon paprika chili powder teaspoon pepper garlic powder teaspoon ground allspice teaspoon ground cayenne pepper teaspoon ground cinnamon teaspoon ground cumin teaspoon ground ginger teaspoon ground teaspoon ground nutmeg [a squeeze of fresh lemon juice and a couple of splashes of worcestershire sauce. Adjust any of the amounts to suit your own taste. I like the sauce to have a good kick to it, so I usually add quite a bit of horseradish. *DON'T use the creamy horseradish sauce.You can find the grated horseradish in the produce section with the salad dressings. American`J3/4 C Ketchup 2 T. Horseradish 2 T. Lemon Juice 2 t. Worcestershire Sauce 1228c inaka@tdl.comd 15 mins.e Nonef Mediumm Basic FondueB CheeseC 2 1/2 fl Dry white wine Clove garlic 5 1/2 oz Emmental and Gruyere cheese* 1 t Cornstarch 1/2 fl Kirsch** Shake pepper Grind fresh nutmeg 6 oz White bread, cubed t too specific, buthere is what I do: If you want about 1 cup of sauce, start with 3/4 Cup of good Ketchup, add grated horseradish* (start with a couple of Tbls) add o a froth, not quite soft peaks, add the chopped vegetables and pour into the cold 1 can (15 1/2 oz.) Alaska salmon 2 cups soft bread crumbs 1/3 cup finely minced onions 1/4 cup milk 2 eggs 2 Tablespoons chopped parsley 1 Tablespoon lemon juice 1/4 teaspoon dill weed Dash black peppera 1228c inaka@tdl.comd 20 mins.e 45 mins.f Recipe: Basic Best Salmon Loaf Ingredients: 1 can (15 1/2 oz.) Alaska salmon 2 cups soft bread crumbs 1/3 cup finely minced onions 1/4 cup milk 2 eggs 2 Tablespoons chopped parsley 1 Tablespoon lemon juice 1/4 teaspoon dill weed Dash black pepper Method: Drain and flake salmon, reserving 2 tablespoons liquid. Combine flaked salmon and reserved liquid with remaining ingredients. Place in well-greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan or shape into loaf on greased baking pan. Bake at F for 45 minutes. Additional Notes: Recipe From: inaka@tdl.com This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ : inaka@tdl.com o 8 or 10 if you can. Th flourf guacamole flour unsifted raisins sugar packed grated monterey cheese ricotta cheese short-grain white shredded cheddar cheese pound sliced peeled peaches patted stewed tomatoes chopped coarse sugar tomato sauce vegetable frying water wheat flour white dashes bitters dashes worcestershire sauce dozen clams shells dried mexico pasilla guajillo ancho chiles dried serrano chile arbol chiles light sauce whites aside yolks yolks beaten beaten temperature slightly beaten yeast yeast gelatine powder potatoes cubed pounds boneless shoulder 1/2-inch pieces pounds boneless shoulder 1-inch pounds italian sausage pounds fillets pounds ground pounds ground sausage alian sausage 1-inch tails intact pounds owen's spicy sausage links pounds potatoes boiled skinned sliced pounds russet potatoes peeled diced pounds salted peanuts heavy cream tomato juice strange water quail cooked peeled quarts chicken stock quarts chicken broth_ quarts cider vinegar[ quarts quarts regular-strength chicken broth quarts waterh diced olive olive olive topping olive light onion flakes orange liqueur packed brown sugarr packed fresh cilantr leaves parmesan parmesan cheese parsley chopped peanut butter toasted pineapple juice plain yogurt powdered sugar onion sliced vinegar regular strength chicken broth powdered sugar powdered sugar plain yogurt powdered sugar vinegar fresh squeezed regular strength chicken broth white vinegar vinegar powder finely minced chicken@ 12oz@ ounce black beans drained@ 150g@ shrimp clove garlic@ 1in/2.5cm@ 1tsp@ .5cm@ 1teasp@ butter chopped@ flour@ fresh habanero chiles stems seeds removed finely chopped@ tblsp tomato paste@ all-purpose flour@ bananas@ slices bacon strips@ unsifted white flour@ yolks beaten@ tablespoons white wine@ all-purpose@ baking@ bottle@ bought@ broccoli@ butternut@ caps@ chiles@ cider@ cooking@ cover@ curry@ deep-frying@ echine@ eggs@ und in the cheese. The old custom is that if you accidentally lose the bread into the cheese from the end of your fork, if you're male, you have to buy a round of drinks for the table: if you're female, you have to kiss everybody. (Hmm.) Other fondue info: Do not drink water with fondue -- it reacts unkindly in your stomach with the cheese and bread. Dry white wine or tea are the usual accompaniments. Another tradition: the "coupe d'midi", or "shot in the middle", for when you get full: a thimbleful of Kirsch, knocked straight back in the middle of the meal, usually magically produces more room if you're feeling too full. Don't ask me how this works...it just does. -- The crusty bit that forms at the bottom of the pot as the cheese keeps cooking is called the "crouton", and is very nice peeled off and divvied up among the guests as a sort of farewell to dinner. French` 6-8 lbs well-roasted beef bones water to cover 2 onions 2 carrots 3 stalks celery bouquet including parsley, thyme, oregano, basil, laurel peppercorns cloves 1 20 oz can crushed tomatoes 1228c inaka@tdl.comd 30 mins.e 8 hrsf Mediumg Mediumm Recipe: Basic Brown Stock Ingredients: 6-8 lbs well-roasted beef bones water to cover 2 onions 2 carrots 3 stalks celery bouquet including parsley, thyme, oregano, basil, laurel peppercorns cloves 1 20 oz can crushed tomatoes Method: Brown the beef bones well in a hot oven and put them into a suitable heavy stock pot. Pour the grease out of the roasting pan and add some water to deglaze to get all the caramelized bits off the bottom which will add color to the stock. Cover the bones w ou want about 1 cup of sauce, start with 3/4 Cup of good Ketchup, add grated horseradish* (start with a couple of Tbls) add les. Cook for at least 6 hours and up to 8 or 10 if you can. Th 1 pie crust, single 1 med onion, chopped 3-4 oz chicken, (one breast filet) cubed 1 cup broccoli, (1 bunch) chopped 1 1/2+ cups cheese, havarti/swiss, shredded 4 eggs This recipe seemed to work best if you prepared all the ingredientsfirst, like stir fry. I used the food processor for everything except the chicken. Worked great even on the cheese, which came out like little tiny droplets. I used a mixture of 1/2 havarti and 1/2 swiss. deflower broccoli, reserve smaller flowerettes, put the rest in the food processor and chop coarsely. Ditto for the onion. Cut the chicken into cubes. (The only reason for the broccoli flowerettes is personal preferr (reduce heat to 325) While crust is still hot, place broccoli flowerettes in dish and pour the egg mixture over the top. Continue baking at 325 for 45-50 minutes until you have a nice golden crust and a knife inserted near the center comes out clean. Let stand 10 minutes. Serve. llowed to drop more than a couple of inches. Strain the stock when cooked, let it settle and cool and then carefully degrease it. It is now ready for further use. If you wish to clarify the stock allow it to become completely cold and then remove all the fat from the top. Allowe 1 egg white per quart of stock. Chop a carrot or two and some green of leek. Whip the egg whites to a froth, not quite soft peaks, add the chopped vegetables and pour into the cold stock. Slowly bring to a simmer, stirring constantly. Do not allow to boil.The egg whites will coagulate and form what is known as a raft. Let the stock cook undisturbed, and without boiling, for 1/2 hour. Allow to rest briefly and then carefully remove a chunk of the raft. The stock shuld be crystal clear, with a pronounced color. Ladle it out and strain it through cheesecloth. Leave the last inch or so in the stockpot as this will be full of little floating particles of egg white and debD (Note: the above measurements are for *each* person. Multiply by your number of guests.) In Switzerland, fondue is usually perpared in a "caquelon", an earthenware dish with a handle, glazed inside; but any enamelled saucepan can be used, or a not too shallow fireproof dish. Rub the inside of the pan with half a cut clove of garlic, and let it dry until the rubbed places feel tacky. Put the wine in the dish and bring it to a boil. Slowly start adding cheese to the boiling wine, and s tir constantly until each bit is dissolved, then add more. When all the cheese is in, stir the kirsch into the cornstarch well, then add the mixture to the cheese and keep stirring over the heat until the mixture comes to a boil again. Add freshly ground pepper and nutmeg to taste. -- Remove the dish to on top of a small live flame (Sterno or alcohol burner) and keep it bubbling slowly. Bread should have been cubed -- about 1-inch cubes -- for spearing with fondue forks and stirring aro Chinese sausage -chopped Shitake mushrooms soaked Fried Cashew nuts Chicken stock or chinese stock base Sesame Oil Green onionsK Chinese` Chicken pieces marinated in. Rice wine soy sauce Corn starch White pepper Julienned ginger Minced garlic pinch sugar Chinese sausage -chopped Shitake mushrooms soaked Fried Cashew nuts Chicken stock or chinese stock base Sesame Oil Green onionsa 1228c Yan can cookd 20 mins.e 15 mins.f Mediumg Mediumm Recipe: Chicken Sausage Stir Fry Ingredients: Chicken pieces marinated in. Rice wine soy sauce Corn starch White pepper Julienned ginger Minced garlic pinch sugar Chinese sausage -chopped Shitake mushrooms soaked Fried Cashew nuts Chicken stock or chinese stock base Sesame Oil Green onions Method: Heat wok. With a little sesame oil, fry chichen, sausage, mushrooms. Add chicken stock and green onion. Steam. Serve sprinkled with nuts and green onions. Additional Notes (if any): 0m. Serve sprinkled with nuts and green onions. Recipe: Black Bean Chicken Ingredients: Marinade: 1 tab oyster Sauce 1 tab mince garlic 3/4 pound boneless, skinless chicken, cut into 1-inch pieces Seasonings 2 tabs chicken broth 1-1/2 tab Black Bean Garlic Sauce 1 tab Chinese rice wine or dry sherry 1 tab Chili Garlic Sauce 2-1/2 tabs cooking oil 1/2 onion, cut into 1-inch squares 1/2 small green bell pepper, cut into 1-inch squares 1/2 small red bell pepper, cut into 1-inch squares 1/2 teas cornstarch, dissolved in 1 teaspoon ile the beans simmer, prepare the fruit as follows: Remove 2 teaspoons zest from: 2 1/2 pounds (approximately) oranges, mandarins (tangerines), tangelos, or tangelolos. (Tangelolos, a cross between grapefruit and tangelos, are a fairly recent development and aren't widely available.) Ream enough fruit to produce: 1/2 C juice. Remove the peel and white memb about@ have@ once@ with@ balsamic@ garlic@ garlic string beans@ ginger large@ onion@ vinegar@ s with their liquid. Simmer over low heat uncovered for 1/2 hour. Turn off heat, add the shrimp wait 10 minutes and serve over fettucini or spaghetti. The residual heat should cook the shrimp within 5 minutes, but give it 10 just to be sure. A dash of white wine when you add the shrimp is also niBFce. Note: This is a thin sauce, don't expect it to cling to the pasta! F* Grated and mixed half and half. ** This is Swiss cherry firewater: clear, dry-tasting -- *not* "cherry brandy", which is sweet. Most good liquor stores should carry it, at least one of the US brands like Hiram Walker, or else maybe Bols. The best Kirsch is "Dettling" brand from Switzerland: another good one is "Etter". Swiss 2 1/2 fl Dry white wine Clove garlic 5 1/2 oz Emmental and Gruyere cheese* 1 t Cornstarch 1/2 fl Kirsch** Shake pepper Grind fresh nutmeg 6 oz White bread, cubed * Grated and mixed half and half. ** This is Swiss cherry firewater: clear, dry-tasting -- *not* "cherry brandy", which is sweet. Most good liquor stores should carry it, at least one of the US brands like Hiram Walker, or else maybe Bols. The best Kirsch is "Dettling" brand from Switzerland: another good one is "Etter". 1228c inaka@tdl.comd 5 mins.e 30 mins.f Highg Highm Basic PancakesB DessertsC ~2. Substitute buttermilk for whole milk and 1 tsp baking SODA for 1/2tsp baking powder. 3. Put some pecan or walnut pieces in with your dry ingredients (thiskeeps them from sinking). Or put in some blueberries .. also with dry:ingredients. 4. Increase your eggs. This will make them a little more like a crepe.Top with sliced apples, brown sugar and cinnamon and fold in half. American` 2 cups flour 3 tsp baking powder 1/2 tsp salt (very important) 1/4 cup sugar 2 eggs (or equivalent egg beaters) 2 tblsp oil 1 cup milk 1228c inaka@tdl.comd 30 mins.e 10 mins.f Mediumg Mediumm Basic SconesB Breads & MuffinsC ManyD 8oz plain flour (or 8 oz. plain wholemeal flour, if desired) 1tsp. cream of tartar 1/2 tsp.baking soda pinch of salt 2oz.butter or margarine 1oz.caster sugar (granulated sugar) 4fl. oz. milk milk to glaze d have been cubed -- about 1-inch cubes -- for spearing with fondue forks and stirring aro cloves garlic liter water bread flour flour water water water chicken beaten beaten casing cream water fresh dried chiles garlic cloves minced garlic cloves minced pressed green onions large separatedZ large mushrooms large onions large potatoes peeled sliced medium-thin slices brisket ground coarse venison ground coarse rooms large onions large onions nions large onions hrooms large onions undrained oeufs farine ounces pineapple juice sprinkling bread flourk dawnf scotting kcbbs scottingf debbieZ debbie arnold louisville kentuckyZ university linkoping sweden dessert diane diane duane diane sandoval dinner dinner florida style style recipes ecipes recipes drexel's dupree's dutch dutton editions edwardg edward zuckermank eggsalad chili company's texas border cookbook electronic elinor elinor klivens ellen ellen helman 0-89815-519-3 excursions factory fallomU family favourite feb/mar februaryW february february 1992W 2 cups flour 3 tsp baking powder 1/2 tsp salt (very important) 1/4 cup sugar 2 eggs (or equivalent egg beaters) 2 tblsp oil 1 cup milk Sift (I never do) dry ingredients in bowl and stir in liquid ingredients with wire whisk or spoon until mixed. Do not beat. Rub griddle or fry pan with oil. Heat until water dropped from your hand bounces around. Drop about 1/2 ladel/1 large mixing spoon for each pancake. Cook until bubbled all over the top and brown on bottom. Flip, cook until brown on other side. Keep you griddle very hot at all times. Variations: ----------- 1. Substitute 1 cup whole wheat flour for white flour. wheat flour for white flour. When roasted garlic is cool enough to handle, pinch cloves from papery covering. Puree in a miniprocessor or mince with a small, sharp knife. Set aside. Place potatoes in large pot, cover with water and bring to boil. Reduce heat and simmer, partially covered, about 20-25 minutes until fork tender. Drain immediately, return to pan and heat on medium-low about 1 minute, shaking pan, to absorb moisture. Potatoes can be mashed in a ricer, food mill or electric mixer. I prefer using a ricer as there is no danger of overbeating and getting starchy, sticky potatoes. With a ricer, push cooked potatoes through and mix with enough cream to make a consistency like very thick cream that holds peaks. Mix in the garlic. Melt the butter before adding, if using. Season to taste with salt and pepper. Serve hot, surrounded by sauteed mushrooms. Makes 6 servings. To roast whole heads of garlic: Cut top off garlic heads, leaving the root end intact. Each clove should be exposed but the paper- Baba GhanoogeB AppetizersC ManyD 1 large eggplant 2 cloves garlic 2 tablespoons Tahini 1/4 teaspoon salt 1 tablespoon lemon juice 1/2 cup yogurt 3 tablespoons olive oil several whole olives chicken 1 Quart of whole tomatos 1 cabbage A Few Onions Whole Garlic Many Tomatos Butter Many potatoes Many carrots Dried Dill Sour creama 1228c inaka@cap.or.jpd 45 mins.e 2 hrsf Mediumg Mediumm Baba GhanoogeB AppetizersC ManyD 1 large eggplant 2 cloves garlic 2 tablespoons Tahini 1/4 teaspoon salt 1 tablespoon lemon juice 1/2 cup yogurt 3 tablespoons olive oil several whole olives namon and fold in half. 1228m 1211k 0/0/1 purpose flourN sifted flour tomato juice pineapple chunks elderberry vinegar vinegar purpose flour blueberries hummus soaked overnight basmati preferred samneh other shortening scalded sifted flour sugar vinegar flourL sugarL carrots chicken breast halves bonet clove garlic minced pressed cloves garlicb cloves garlic crushed cloves garlic minced pressedT cloves garlic pressed minced liter vinegar liter white vinegarM all-purpose flourZ chopped mushrooms flour granulated sugarZ which whine whipped whipped cream vanilla cream accompaniment whipped cream plain blended fruit whippingO whisk whisk together ingredients until combined whiskey whisky white bread recipe leader white cornmeal white pepper white pepper freshly ground taste white peppercorns allspice berries white vinegar tablespoons white-wine whitefish whites coarse confectioners sugar crushed dried peppers diced green chilies double acting baking powderN dried oregano leaves oregano taste granulated sugarK horseradish lemon juice maraschino liquor monosodium glutamate olive paprika peanut butter/black paste sesame sesame sauceD sauce extra sugarJ unsweetened unsweetened cocoa buttermilk vanilla vanilla extractL water wesson white vinegar worcestershire sauce margarine table spoon extravirgin olive tablesponos fresh tarragon chopped tablespoons all-purpose flour brown sugar long-grain_ longer longkow loosely garlic lots] garlic lemon juice] oregano pepper] louisiana low-fatC low-salt lower lowfatw lowfatw ome out very done and the onions have a slight crunch to them. The butter and bacon do add fat, but use margerine instead and no bacon and baste more to cut down on the fat. American`CWhole Chicken Butter Pepper 2 Medium Potatoes 2 Medium Onions 1228c inaka@tdl.comd 25 mins.e 2 hrsf Mediumg Mediumm Recipe: Baked Chicken Ingredients: Whole Chicken Butter Pepper 2 Medium Potatoes 2 Medium Onions Method: Clean chicken well. Rub the cavity with some butter and salt and pepper. Peel and clean two medium potatoes and two medium onions. Cut up the potatoes and onions into pieces about 1 1/2". Stuff the cavity with the potatoes and onions, salting again to taste. Place a few pats of butter between the skin and the breast on both sides. Sew up the cavity or skewer shut. Place on the grill, keep it 300-325 degrees. It will take a little longer to cook on the grill, but the wait is worth it. The potatoes c lasagna lasagna shredded lasagna potatoes large-shredded lasagna argish larousse Preheat oven to 425 F. Sift the flour, cream of tartar, baking soda and salt into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and enough milk to mix to a soft dough. Turn onto a floured surface, knead lightly and roll out to a 3/4-inch thickness. Cut into 2-inch rounds and place on a floured baking sheet. Brush with milk to glaze. Bake for 10 minutes then cool on a wire rack. Serve with butter or cream, and jam. British` 8oz plain flour (or 8 oz. plain wholemeal flour, if desired) 1tsp. cream of tartar 1/2 tsp.baking soda pinch of salt 2oz.butter or margarine 1oz.caster sugar (granulated sugar) 4fl. oz. milk milk to glaze 1228c inaka@tdl.comd 30 mins.e 10 mins.f Highg Highm Bavarian Lamb With MustardB LambC aster sugar (granulated sugar) 4fl. oz. milk milk to glaze $1 leg of lamb or mutton, boned and rolled (4 to 5 pounds) 4 or 5 slices of bacon, cut in strips 3 tablespoons hot or sweet mustard, or as needed 3 tablespoons butter or bacon fat 1 onion, minced 1 carrot, sliced 1 knob celery or 2 stalks celery, sliced 1 parsley root, sliced (optional) This roast should be rolled and tied securely with string. You or the butcher should lard it well with thin matchstick strips of bacon. Spread all sides of meat with mustard and sprinkle with salt. Place in a glass or earthenware bowl, cover with foil or waxed paper and refrigerate 3 to 4 days. Preheat oven to 350 degrees. Heat fat in a roasting pan and brown meat, using string handle for turning. This should take about 16 minutes. When meat is golden brown all over remove it and ad julee with gelignite..!), a small squeeze of lemon juice, some powder pepper, dry breadcrumbs, 1 egg, fat or oil for deepfrying. ahead, fried 10 minutes, and frozen. Thaw and fry an additional 5-10 minutes when ready to serve. Fish sauce will keep in fridge a couple weeks. olive oil over medium heat, then add the ground beef and saute until meat is browned and broken up. Add the tomatoes and tomato paste. Mix well, then add the salt, pepper, sugar, and basil and let simmer. Add the cheese to the sauce just before serving. .Cook the beans separately. Sprinkle w/ 1Tbs soy sauce while still hot. Cut cucumber and celery into same size as the beans. Chop onion finely. Soak wakame (dried kelp) to 2-4 minutes and cut into bite size pieces. Mix everything with the dressing and sprinkle red pepper and white sesame seeds on top. Dried red pepper and sesame seeds (about 4 tablespoons combined) Dressing: 4 Tbs soy sauce 4 Tbs sesame oil 1/2-1 tsp ra-yu Japanese` 1/2 cup soy beans 1/2 cup azuki beans 2 Japanese cucumbers 1 stalk celery 1/3 onion 8 grams wakame Dried red pepper and sesame seeds (about 4 tablespoons combined) Dressing: 4 Tbs soy sauce 4 Tbs sesame oil 1/2-1 tsp ra-yua 1228c inaka@tdl.comd 20 mins.e Nonef Bean LasagneB PastaC lamb or mutton, boned and rolled (4 to 5 pounds) 4 or 5 slices of bacon, cut in strips 3 tablespoons hot or sweet mustard, or as needed 3 tablespoons butter or bacon fat 1 onion, minced 1 carrot, sliced 1 knob celery or 2 stalks celery, sliced 1 parsley root, sliced (optional) This roast should be rolled and tied securely with string. You or the butcher should lard it well with thin matchstick strips of bacon. Spread all sides of meat with mustard and sprinkle with salt. Place in a glass or earthenware bowl, cover with foil or waxed paper and refrigerate 3 to 4 days. Preheat oven to 350 degrees. Heat fat in a roasting pan and brown meat, using string handle for turning. This should take about 16 minutes. When meat is golden brown all over remove it and ad s. When meat is golden brown all over remove it it 1 can Black Beans drained 1 c. Niblets frozen corn, thawed 1 c. chopped tomatos 1/2 c. chopped green onion 2 T. chopped fresh cilantro 3 T. olive oil 2 T. lime juice 1 t. cumin 1/2 t. salt 1/2 t. pepper 2 serrano chile peppers, seeded and chopped AVIn large bowl, combine all ingredients; mix well. Cover; regrigerate to blend flavors. Mexican` 1 can Black Beans drained 1 c. Niblets frozen corn, thawed 1 c. chopped tomatos 1/2 c. chopped green onion 2 T. chopped fresh cilantro 3 T. olive oil 2 T. lime juice 1 t. cumin 1/2 t. salt 1/2 t. pepper 2 serrano chile peppers, seeded and chopped 1228c inaka@tdl.comd 20 mins.e Nonef Noneg Bean Health SaladB SaladsC 2De1/2 cup soy beans 1/2 cup azuki beans 2 Japanese cucumbers 1 stalk celery 1/3 onion 8 grams wakame juice 1 t. cumin 1/2 t. salt 1/2 t. pepper 2 serrano chile peppers, seeded and chopped cooked kidney beans canned cooked white flour flour water water approximately honey peanut butter pumpkin prepared shallotssliced all-bran all-purpose flour bread crumbs buttermilk cheese havarti/swiss shredded chopped yellow onion cornmeal flour grated monterey about ounces lemon juice taste small-curd cottage cheese sourdough starter sauceV sugar uncooked vegetable shortening softenedZ water yellow cornmeal 1 tablespoon unsalted buttersoftened 3/4 cup sugar 1 teaspoon cinnamon 1/2 teaspoon cloves 1/2 teaspoon salt 1/4 teaspoon nutmeg 1/4 teaspoon ginger dPreheat oven to 275.With brush spread butter over large baking sheet. combine sugar salt and spices in a small bowl. Add egg white and water; stir to a smooth paste. With a fork mix in nuts 1 cup at a time making sure all are-coated. Spread evenly onto baking sheet. Bake 45 minutes until all are crisp and golden. Let cool completely before storing. 1/4 teaspoon allspice 1 egg whiteslightly beaten 2 tablespoons cold water 3-4 cups unsalted nuts (walnutsalmondshazelnutscashewspecansK American 1 tablespoon unsalted buttersoftened 3/4 cup sugar 1 teaspoon cinnamon 1/2 teaspoon cloves 1/2 teaspoon salt 1/4 teaspoon nutmeg 1/4 teaspoon ginger 1/4 teaspoon allspice 1 egg whiteslightly beaten 2 tablespoons cold water 3-4 cups unsalted nuts (walnutsalmondshazelnutscashewspecans 1228c inaka@tdl.comd 15 mins. d vegetables to pan. Saute 3 or 4 minutes over low heat and return meat to pan, placing on top of vegetables. Place meat in oven and add liquid to pan. Allow 20 to 25 minutes roasting time per pound,basting meat frequently with pan juices and adding more liquid if necessary. When meat is done, remove to a heated platter. Bring pan juices to a boil, in roasting pan, on the stove, scraping coagulated juices into gravy with a wooden spoon. Strain into a clean saucepan and skim off excess Bfat. To thicken the sauce, stir in either flour or cornstarch, dissolved in a little cold water. Simmer sauce until smooth and thick. Stir in sour cream until smooth and simmer a few minutes. Season sauce with salt and wine. You can also thicken sauce by blending flour into sour cream before adding mixture to sauce. oz can of tomato paste 1 1/2 cup Honey 1 1/2 tsp Olive oil 2 tsp Tabasco 1 tsp Cayenne pepper 1 tblsp Worcestershire sauce 1 leek, sliced (optional) 1 to 2 cups water or lamb stock 1 tablespoon flour or 2 teaspoons cornstarch dissolved in a little cold water 2 to 4 tablespoons sour cream 3 to 4 tablespoons white wine German 1 leg of lamb or mutton, boned and rolled (4 to 5 pounds) 4 or 5 slices of bacon, cut in strips 3 tablespoons hot or sweet mustard, or as needed 3 tablespoons butter or bacon fat 1 onion, minced 1 carrot, sliced 1 knob celery or 2 stalks celery, sliced 1 parsley root, sliced (optional) 1 leek, sliced (optional) 1 to 2 cups water or lamb stock 1 tablespoon flour or 2 teaspoons cornstarch dissolved in a little cold water 2 to 4 tablespoons sour cream 3 to 4 tablespoons white wine 1228c inaka@tdl.comd 3-4 Dayse 30 mins.f Highg Highm 1 tablespoon oil 2 teaspoons minced garlic 1 small onion, finely chopped 2 cups (2 15-ounce cans) red beans, drained and coarsely chopped 2 small cans green chilies, chopped 4 cups (1 29-ounce can) tomato puree 1 teaspoon oregano 1 teaspoon basil pepper Prepare the sauce by heating the oil and sauteing the garlic and onions for a minute. Add the chopped beans, and cook the mixture, stirring it, for several minutes longer. Add the tomato puree, oregano, basil, and pepper. Bring the sauce to a boil, and simmer for 5 minutes. Preheat the oven to 350. To assemble the lasagne, spread a thin layer of sauce on the bottom of a 9 x 13 baking pan. Arrange 3 noodles. Cover the noodles with 1/3 third of the sauce, half the ricotta, half the mozzB arella, and 1/4 cup parmesan. Repeat with a layer of noodles, sauce, ricotta, mozzarella, and parmesan. Finish off with layers of the remaining noodles and sauce and Parmesan. Bake 40 minutes uncovered. Spritzgeback (Spritz Cookies)B CookiesC ManyD 1 c Butter, (No Margarine) 2/3 c Confectioners' Sugar 1 Egg, Large 1 Egg Yolk, Large 1 t Almond Or Lemon Extract 2 1/4 c Flour, Unbleached, Unsifted 1/4 t Salt 1/2 t Baking Powder angular rice paper 3 Tbsp parsley salt and pepper to taste FISH SAUCE 1 pint lemonade (or 1 lemon cut & squeezed thoroughly 1 pint water and sugar to taste) 2 cloves crushed garlic 1 Tbsp or more (to taste) of bottled fish sauce (available in Orientalstores) 1/2 tsp crushedB Italian red pepper 1228c inaka@cap.or.jpd 20 mins.e 15 mins.f Mediumg Highm Spritzgeback (Spritz Cookies)B CookiesC ManyD 1 c Butter, (No Margarine) 2/3 c Confectioners' Sugar 1 Egg, Large 1 Egg Yolk, Large 1 t Almond Or Lemon Extract 2 1/4 c Flour, Unbleached, Unsifted 1/4 t Salt 1/2 t Baking Powder Gp9 cooked lasagne noodles 2 cups ricotta cheese 8 ounces mozzarella cheese, grated 3/4 cup grated Parmesan cheeseK Italian n1 tablespoon oil 2 teaspoons minced garlic 1 small onion, finely chopped 2 cups (2 15-ounce cans) red beans, drained and coarsely chopped 2 small cans green chilies, chopped 4 cups (1 29-ounce can) tomato puree 1 teaspoon oregano 1 teaspoon basil pepper 9 cooked lasagne noodles 2 cups ricotta cheese 8 ounces mozzarella cheese, grated 3/4 cup grated Parmesan cheese 1228c inaka@tdl.comd 30 mins.e 45 mins.f Mediumm Bean SaladB SaladsC 16 ounce can wax beans 16 ounce can green beans 15 1/2 ounce can kidney beans 1/2 cup chopped onion 1/2 cup chopped green pepper 1/4 cup wine vinegar 1/4 cup oil 1 teaspoon salt 1/2 teaspoon pepper 1/2 cup sugar Drain beans. Mix beans, onion, and pepper in bowl. Mix vinegar, oil, salt, pepper, and sugar in separate bowl and pour over beans. Let sit 24 hours. `_2 1/2 C. Tomato Juice 3 T. Lemon Juice 1 t. Sugar 1/4 t. Celery salt 1 t. Worcestershire Sauce 1228c inaka@tdl.comd 10 mins.e Nonef Recipe: Tomato Refresher Ingredients: 2 1/2 C. Tomato Juice 3 T. Lemon Juice 1 t. Sugar 1/4 t. Celery salt 1 t. Worcestershire Sauce Method: Combine all ingredients; chill. Stir before serving. Float paper thin lemon slices on top. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ww.tdl.com/~inaka/inakasoft/ e.g.) and bake for 20 - 25 minutes at 250F. Indian` Rice 1 cup Tomatoes 1/2 can Green Pepper 1 Onions 1-2 Green Chillies 2-3 Ginger 1/2 inch Garlic 2-3 cloves Fresh coriander bunch Random spices ? a 1228c inaka@tdl.comd 15 mins.e 25 mins.f 2 whole boneless chicken breasts flour for dredging 2 tablespoons unsalted butter 1/2 medium onion, chopped 1 teaspoon thyme 1/2 cup white wine 1/2 cup heavy cream salt and pepper to taste 1228c inaka@tdl.comd 15 mins.e 35 mins.f Mediumg Mediumm Recipe: Thyme Chicken Ingredients: 2 whole boneless chicken breasts flour for dredging 2 tablespoons unsalted butter 1/2 medium onion, chopped 1 teaspoon thyme 1/2 cup white wine 1/2 cup heavy cream salt and pepper to taste Method: Cut chicken breasts in half. Pound slightly and dredge in flour. Saute in hot butter until brown. Remove chicken and add onion and thyme. Saute for a few minutes, add wine and reduce. When liquid is reduced by half, add cream. Reduce again by half. Ad d salt and pepper and return chicken to skillet. Additional Notes: Recipe From: inaka@tdl.com This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ pe From: inaka@tdl.com stalk lemon grass fresh italian parselyy stick butter softened stick unsalted butter stick margarine softenedZ stick unsalted butter stick unsalted butter softened stick pound unsalted butter stick butter/margarine stick cinnamon stick margarine stick butterO strawberry strip bacon sweet pepper seeded chopped allspice almond lemon extract anise optional anise optional optional Beans & Potato CurryB VegetablesC A[Oil 2 tbsp. Mustard seeds 1 tsp. Urad Daal 1 tsp. Vegs. 3 cups Salt to taste Turmeric pinch dHeat oil, mustard seeds, and Urad Daal. Roast for a few seconds. Add vegetables. Sprinkle salt and turmeric. Cook on high heat for a couple of minutes. Add coriander powder, chili powder, and cumin powder, (and ginger and garlic if you wish) cover and cook on low until done. For making the potatoes more crisp, add rice powder (arshi maav) and stir it in. Indian`\Oil 2 tbsp. Mustard seeds 1 tsp. Urad Daal 1 tsp. Vegs. 3 cups Salt to taste Turmeric pinch 1228c inaka@tdl.comd 15 mins.e 25 mins.f Mediumm Wstir it in. Indian`\Oil 2 tbsp. Mustard seeds 1 tsp. Urad Daal 1 tsp. Vegs. 3 cups Salt to taste Turmeric pinch a 1228c inaka@tdl.comd 15 mins.e 25 mins.f Mediumm 1 cup azuki beans 3 leaves Chinese cabbage 100 g. Green beans 300 g. Cottage cheese 5 green onions Dressing: 1/4 cup vinegar 1/4 cup corn oil salt and peppera 1228c inaka@tdl.comd 15 mins.e 5 mins.f Recipe: Chinese Cabbage & Cottage Cheese Salad Ingredients: 1 cup azuki beans 3 leaves Chinese cabbage 100 g. Green beans 300 g. Cottage cheese 5 green onions Dressing: 1/4 cup vinegar 1/4 cup corn oil salt and pepper Method: Cook azuki beans and mix with 2 TBs of dressing while warm. Cut leaves of cabbage crosswise. Blanch string beans and cut into 5 mm pieces. Mix these things with the cottage cheese and dressing and finely chopped sprinkle onions on top. Additional Notes (iB f any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ww.tdl.com/~inaka/inakasoft/ American` 16 ounce can wax beans 16 ounce can green beans 15 1/2 ounce can kidney beans 1/2 cup chopped onion 1/2 cup chopped green pepper 1/4 cup wine vinegar 1/4 cup oil 1 teaspoon salt 1/2 teaspoon pepper 1/2 cup sugar 1228c inaka@tdl.comd Overnighte Nonef Noneg Recipe: Bean Salad Ingredients: 16 ounce can wax beans 16 ounce can green beans 15 1/2 ounce can kidney beans 1/2 cup chopped onion 1/2 cup chopped green pepper 1/4 cup wine vinegar 1/4 cup oil 1 teaspoon salt 1/2 teaspoon pepper 1/2 cup sugar Method: Drain beans. Mix beans, onion, and pepper in bowl. Mix vinegar, oil, salt, pepper, and sugar in separate bowl and pour over beans. Let sit 24 hours. Additional Notes (if any): Recipe From: inaka@tdl.com ----------------------------B -------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ .tdl.com/~inaka/inakasoft/ bunch fresh cilantro freshly grated parmesan cheese separated all-purpose flour balsamic vinegar bamboo shoots chopped pepper finely chopped black olives chopped boiling water bread crumbs brown sugar butter butter well-chilled buttermilk flour carbonated beverage beverage flour carbonated beverage carbonated beverage flour flour termilk flour flour cornstarch creamy peanut butter dried pinto beans soaked overnight drained evaporated fresh lemon juice ground pecans heavy cream jelly other filling Beaten Biscuits B Breads & MuffinsC ManyDc6 c All purpose flour (soft) 1 1/2 ts Salt 1 tb Sugar 1 ts Baking powder 1 c Shortening 1 c Milk Mix the flour, salt, sugar, and baking powder in a bowl or in a food processor fitted with a metal blade. Add the shortening and cut in or process until the mixture is the consistency of coarse meal. Pour in the milk and stir or process just until the dough holds together. If it is dry or crumbly, add more milk. If it is too wet, add more flour. Knead briefly in the food processor, then turn out onto a floured board or beat 1,001 times with a rolling pin. when it's ready, the dough should Mustard seeds 1 tsp. Urad Daal 1 tsp. Vegs. 3 cups Salt to taste Turmeric pinch a Beaten Biscuits B Breads & MuffinsC Af 6 c All purpose flour (soft) 1 1/2 ts Salt 1 tb Sugar 1 ts Baking powder 1 c Shortening 1 c Milk 1 pack frozen spring roll wrappers 50 g bean thread vermicelli soaked 20 min in hot water 4 Chinese dried mushrooms soaked 20 min in hot water 1 tablespoon finely chopped coriander leaves and stems 1/2 teaspoon chopped garlic 50 g finely chopped bamboo shoots 1. Set spring roll wrappers aside covered with a cloth to thaw. 2. Drain vermicelli and cut into 4 cm lengths.Drain mushrooms remove stems and chop caps finely.Mix mushrooms and vermicelli with the prepared veggies and meat.Add fish sauce and stir until well mixed. 3. To make small spring rolls cut wrappers into quarters.Separate wrappers and cover again with cloth to prevent drying.Place a portion of the filling in one corner of a wrapper and fold the corner over.Fold the two sides over t 30 mins.e 35 mins.f Highg Highm Thai Spring RollsB AppetizersC leeks left-over leftover lamb] lemonB )Preheat oven to 375. Combine flour, baking powder, salt, and sugar in a mixing bowl. Add beer, stirring just until dry ingredients are moist. Pour into greased and floured loaf pan; let sit 10 to 15 minutes to rise. Beat egg with 1 tablespoon water and brush on top of dough. Bake for 1 hour. American` 3 cups all-purpose flour 1 1/2 tablespoons baking powder 1 1/2 teaspoons salt 2 tablespoons sugar 12 ounces beer, at room temperature 1 egg 1228c inaka@tdl.comd 25 mins.e 1 Hourf Mediumg Mediumm ffinsC 3 cups all-purpose flour 1 1/2 tablespoons baking powder 1 1/2 teaspoons salt 2 tablespoons sugar 12 ounces beer, at room temperature 1 egg Mix pork onion eggs crab sprouts bean threads parsley salt and pepper as you would to make meatballs. Fill a large flat bowl with warmwater. Using 2 triangular papers for each spring roll dip into warmwater and overlap points (tip to tip). Place one large spoonful of pork mixture onto one paper and roll across to end of facing paper tuckingin the ends. Deep fry in hot oil about 10-15 minutes until dark golden brown. To eat place a spring roll in a lettuce-leaf lined with a couple of mB int leaves roll up and dip in fish sauce below. FISH SAUCE Add garlic and crushed red pepper to lemonade. Add fish sauce several drops at a time until the lemonade turns brownish (to taste). FISH SAUCE 1 pint lemonade (or 1 lemon cut & squeezed thoroughly 1 pint water and sugar to taste) 2 cloves crushed garlic 1 Tbsp or more (to taste) of bottled fish sauce (available in Orientalstores) 1/2 tsp crushed Italian red pepper 1 1/2 pounds fresh rockfish fillets 2 eggs -- separated 1/2 cup beer 1/4 cup milk 1 cup flour 1/2 teaspoon seasoned salt 1/4 teaspoon pepper Partially defrost fillets if frozen fish is used. Cut in pieces 3" x 1 1/2". Place on paper towels to dry. Beat egg yolks until thick and light. Blend in beer, milk, flour and seasonings. Mix until smooth. Beat egg whites stiff, but not dry and fold in batter. Pat fillets dry. Dip into batter, lift out and drain slightly with fork or slotted spoon. Fry in deep fat heated to 375 degrees for 2-3 minutes or until golden brown and puffed. Drain on paper towels. Serve with "chips" American` 1 1/2 pounds fresh rockfish fillets 2 eggs -- separated 1/2 cup beer 1/4 cup milk 1 cup flour 1/2 teaspoon seasoned salt 1/4 teaspoon pepper 1228c inaka@tdl.comd 25 mins.e 5 mins.f Mediumg Highm Beer BiscuitsB Breads & MuffinsC all-purposeU all-purpose flour dredging porkU allow allow large above almond almonds almost along alongside alongwith already altered alternate alternately alternative alternatively aluminum aluminum always^ amarettoB amber ambrosia amend america^ american aminutesand among amount amounts arlic roots and lower stems of one bunch cilantro, chopped (about 1 tbsp - shop for a bunch that still has some roots attached) 1 tsp ground turmeric Process all marinade ingredients in a blender until smooth. Marinate chicken, refrigerated, overnight. Grill over hot coals until done, brushing frequently with coconut milk. Serve garnished with cilantro sprigs, accompanied by steamed rice and bowls of dipping sauce. '1 tsp curry powder 1.5 tsp ground dried chilis (cayenne or equivalent)1 tbsp sugar 1/4 tsp salt 3 tbsp thai fish sauce (filipino or vietnamese is ok) Basting liquid: 1/2 cup coconut milk (canned is ok) Garnish: cilantro sprigs (left over from making marinade) dipping sauce (see recipe below). water cakes frozen overnight thawed tomato sauce 1lb-13oz stewed tomatoes plain jalapeno-flavored pitted olives drained noodles peeled marzano tomatoes beans black-eyed tomatoes carrots carrots peeled chopped chicken breast halves bonet chicken breasts chicken thighs chopped onions cliced onions thighs chicken thighs chicken thighs chicken breasts serving servings sesameU sesame sesame little severalb several dashes bottled pepper sauce several whole olivesb shake shake pepper shakes shaking shakes shaking aking shakes shaking soaked shoots shortbread shorteningZ shortning ZDR2 C. Unbleached Flour 3 ts Baking Powder 1 ts Salt 1/4 c Shortening 3/4 c Beer Preheat Oven to 450 degrees F. Sift dry ingredients together. Cut in shortening until it has cornmeal consistanch. Stir in beer, knead lightly, roll out to 1/2-inch thickness. Bake 10 - 12 minutes or until golden brown. Makes 12 to 15 biscuits. American`S2 C. Unbleached Flour 3 ts Baking Powder 1 ts Salt 1/4 c Shortening 3/4 c Beer 1228c inaka@tdl.comd 15 mins.e 10 mins.f Mediumg Mediumm yRecipe: Beer Biscuits Ingredients: 2 C. Unbleached Flour 3 ts Baking Powder 1 ts Salt 1/4 c Shortening 3/4 c Beer Method: Preheat Oven to 450 degrees F. Sift dry ingredients together. Cut in shortening until it has cornmeal consistanch. Stir in beer, knead lightly, roll out to 1/2-inch thickness. Bake 10 - 12 minutes or until golden brown. Makes 12 to 15 biscuits. cuitsB Breads & MuffinsC 4es beer, at room temperature 1 egg rolled rolls romaP 1. To make the dough place unsifted flour and salt into bowl; mix well. Gradually stir in water. Mix to a firm dough using your hands, a little extra water may be needed. Do not have dough too soft or it will be hard to handle. 2. Place two very large sheets of aluminium foil on the table, brush top sheet well with extra oil. Place the chicken in the middle of foil. Place roughly chopped shallots, sugar, peeled and sliced ginger, soy sauce, sherry, water, and 5 spice powder in a bowl and mix well. Rub chicken all over with extra soy sauce, then rub with the two T of oil. Rub well into the skin. Pull skin at neck end down under chicken, tuck wing tips under chicken and over neck skin. Carefully pour soy sauce mixture into chicken cavity, holding chicken up slightly so that no sauce runs out. Secure end of chicken with small skewer. Wrap aluminium foil around the chicken and secure like a parcel. 3. Roll dough out to approximately 1cm (1/2 in) thickness, so that i South Indian Potato CurryB PotatoesC Curry Powder: 1 tsp fenugreek 1 tsp cumin seeds 1 tsp coriander seeds 1 tsp black peppercorns 1 tsp mustard seeds 1 tsp hot chili powder 3 tsp turmeric ) Use reserved 1 cup starter in recipe. Starter Food c. sugar 3 tablespoons instant potato flakes 1 c. warm water (120 Combine all ingredients and use to feed starter as directed. inaka@cap.or.jp d Overnighte 25 mins.f South Indian Potato CurryB PotatoesC Curry Powder: 1 tsp fenugreek 1 tsp cumin seeds 1 tsp coriander seeds 1 tsp black peppercorns 1 tsp mustard seeds 1 tsp hot chili powder 3 tsp turmeric bulk. Potato Sourdough Bread Punch prepared dough down, and div In a 5-quart pot, combine chicken, water, salt, cloves, cinnamon, garlic,pepper, and cardamom. Bring to a boil on high heat. Reduce heat to medium and cook until chicken is tender. Remove chicken from broth and let cool, then remove skin and bones and shred the meat.Add rice to the broth and cook the rice according to the instructions in he Basic Cooked Rice recipe, substituting the broth for the water (add more water if needed).In a large frying pan, heat oil. Fry potatoes in hot oil unti l golden brown. Remove potatoes onto a plate with paper towels to absorb excess oil.In the same oil, fry onions until soft, remove to the paper towel with the fried potatoes. Discard oil.In the frying pan, combine chicken, fried potatoes, fried onions, Middle Eastern spice, and curry. Stir to coat, cook on medium heat for few minutes or until warm and well blended. Place chicken and potato mixture and the hard-boiled eggs in the pot on top of the rice. Cover.Simmer on low heat for about 30 DY 4 c Flour 4 ts Baking powder 1 ts Salt 1 c Sour cream 1 1/2 c Milk - sour 1 ts Soda Mix all ingredients, bake in moderate oven about 10 or 20 minutes. Notes: Exact temperature not given. Moderate is 350 - 400 F American`Z 4 c Flour 4 ts Baking powder 1 ts Salt 1 c Sour cream 1 1/2 c Milk - sour 1 ts Soda inaka@tdl.com 25 mins.e 30 mins.f Mediumg Mediumm Recipe: Sour Cream Biscuits Ingredients: 4 c Flour 4 ts Baking powder 1 ts Salt 1 c Sour cream 1 1/2 c Milk - sour 1 ts Soda Method: Mix all ingredients, bake in moderate oven about 10 or 20 minutes. Notes: Exact temperature not given. Moderate is 350 - 400 F Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ----------------- --------------- t will completely encase the chicken. Fold dough over the chicken. Press edges and ends together. 4. Place chicken into lightly oiled baking dish. With wet fingers, smooth out all joins, making sure there are no holes in the pastry, for the seam to escape. Bake in a hot oven for one hour. Reduce heat to moderately slow, cook further three hours. Remove chicken from oven, break open pastry clay with mallet or hammer and remove. Lift foil-wrapped chicken onto serving plate, and carefullyD remove the foil. 1/4 t. 5 spice powder 2 T soy sauce, extra 2 T oil extra oil Clay Dough: 1 kg cooking salt 4 c. plain flour 1 1/2 c. water, approximately or clay pot soaked in water first for 20 mins Chinese #A: Australian Women's Weekly Chinese Cooking Class Cookbook. 30 mins.e 1 Hourf Mediumg Mediumm Recipe: Beggar's Chicken Ingredients: 1.5 kg chicken 3 shallots 2.5 cm piece green ginger 1 t. sugar 3 T soy sauce 2 T dry sherry 1 T water 1/4 t. 5 spice powder 2 T soy sauce, extra 2 T oil extra oil Clay Dough: 1 kg cooking salt 4 c. plain flour 1 1/2 c. water, approximately or clay pot soaked in water first for 20 mins Method: 1. To make the dough place unsifted flour and salt into bowl; mix well. Gradually stir in water. Mix to a firm dough using your hands, a little extra wa extra oil Clay Dough: 1 kg cooking salt 4 c. plain flour 1 1/2 c. water, approximately or clay pot soaked in water first for 20 mins Method: 1. To make the dough place unsifted flour and salt into bowl; mix well. Gradually stir in water. Mix to a firm dough using your hands, a little extra wa dried freshly ground white pepper grated nutmeg ground cinnamon ground cloves ground ginger ground ground nutmeg ground pepper pepper flakes nutmeg optional oregano crumbled paprika pepper saltJ taste thyme vanilla worcestershire sauce tablespoon lemon juice parsley flakes parsley flakes arsley flakes juice juice juice lemon juice extract teaspoon baking teaspoon basil teaspoon black pepperC teaspoon cayenne teaspoon cayenne pepper teaspoon cayenne pepper taste teaspoon celery cooking cooks coredK corianderE coriander leaves bunch coriander leaves garnish coriander powder coriander powder coriander powder coriander seeds coriandre cornC starch cornflakes cornmeal corns cornstarch_ cornstarch mixture 1228c inaka@tdl.comd 30 mins.e 30 mins.f Highg Highm Recipe: Best Fudge Cake Ingredients: 3 oz. baking chocolate (pre-melted or melted squares) 1/2 cup butter or margarine 2-1/4 cups light brown sugar, lightly packed 3 eggs 1-1/2 tsp. vanilla 2 tsp. baking soda 1/2 tsp. salt 2-1/4 cups sifted cake flour 1 cup dairy sour cream 1 cup boiling water Method: In a large mixer bowl, cream butter until smooth. Add brown sugar and eggs. Beat with mixer till light and fluffy - about 5 min. With mixer on low speed, beat in vanilla and p. salt 2-1/4 cups sifted cake flour 1 cup dairy sour cream 1 cup boiling water Method: In a large mixer bowl, cream butter until smooth. Add brown sugar and eggs. Beat with mixer till light and fluffy - about 5 min. With mixer on low speed, beat in vanilla and American Preheat oven to 350 degrees. In mixer bowl, whip cheese until very soft. In food processor, puree salmon to paste; add eggs one at a time and the shalot. Place salmon mixture in bowl; mix in cream, lemon juice, salt, pepper and sugar; blend well. Fold into whipped cream cheese. Pour into buttered 7- or 8-inch springform pan. Place filled pan in larger baking pan; surround smaller pan pan with 1 inch of hot water. Bake 25 to 30 minutes or until knife inserted off-center comes out clea ~n. Remove pan from water, cool to room temp- erature, about 1 hour, then chill at least 2 hours. Meanwhile, make sauce. In medium bowl, combine yogurt, sour cream, lemon juice, salt, white pepper, chives and green onion. Chill 2 hours. To serve, cut cheesecake into 6 wedges. Divide sauce among 6 plates, place wedge on each; garnish with peppers, peppercorn, and fresh herbs. 3 oz. baking chocolate (pre-melted or melted squares) 1/2 cup butter or margarine 2-1/4 cups light brown sugar, lightly packed 3 eggs 1-1/2 tsp. vanilla In a large mixer bowl, cream butter until smooth. Add brown sugar and eggs. Beat with mixer till light and fluffy - about 5 min. With mixer on low speed, beat in vanilla and chocolate, then baking soda and salt. Add flour alternately with sour cream, beating on low speed until smooth. Pour in boiling water; stir with spoon until blended. Pour into greased and floured pan(s). Bake 35 minutes or until done. Makes one 9 - 13" pan or one 2-layer 9" round cake. Gh2 tsp. baking soda 1/2 tsp. salt 2-1/4 cups sifted cake flour 1 cup dairy sour cream 1 cup boiling waterK American iled eggs (shelled) 1228c inaka@cap.or.jpd 45 mins.e 45 mins.f Mediumg Highm Best Fudge CakeB CakesC process product program progresso progresso makes proofing prosciuttoT prunes pt/120ml pt/500ml pudding pudding custard pumpernickel pumpkin pumpkin layer purchase purchased refreshing refried regards^ reggiano regularg regular-strength relations^ released relish remindo removedY rest^ restaurant ribbon riceA ricotta riesling teaspoon middle eastern spice teaspoon minced cilantro teaspoon minced gingerroot teaspoon minced peeled fresh ginger teaspoon olive teaspoon onion powder teaspoon oregano teaspoon paprika teaspoon pepper teaspoon pepper teaspoon saltq aspoon stick unsalted butter softened stick unsalted butter softened butter softened aspoon sauce teaspoon sugart teaspoon tabasco teaspoon thyme teaspoon thyme butter sauce butter lemon juice teaspoon thyme pepper teaspoon turmeric teaspoon vanillaZ teaspoon vanilla extract 2 pkg dry yeast 2/3 cup sugar, divided 1 cup warm water (105-115 degrees F) 1 tsp salt 1/2 cup butter or margarine, softened 1/2 cup shortening 1 cup boiling water 2 eggs, beaten 6 - 7 cups all-purpose flour, divided 1228c inaka@tdl.comd 25 mins.e 2 hrs & 30 mins.f Mediumm Recipe: Best Ever Yeast Rolls Ingredients: 2 pkg dry yeast 2/3 cup sugar, divided 1 cup warm water (105-115 degrees F) 1 tsp salt 1/2 cup butter or margarine, softened 1/2 cup shortening 1 cup boiling water 2 eggs, beaten 6 - 7 cups all-purpose flour, divided Method: Dissolve yeast and 1 teaspoon sugar in 1 cup warm water; let stand about 5 minutes. Combine remaining sugar, salt, butter, and shortening in a large bowl. Add boiling water, stirring until butter and shortening melt. C l done. ***NO LIQUID REQUIRED IN THIS RECIPE*** G"1 t. Salt 1 t. Soda 3/4 Cup ButterH AmericanL American Best Ever Yeast RollsB Breads & MuffinsC ManyD 2 pkg dry yeast 2/3 cup sugar, divided 1 cup warm water (105-115 degrees F) 1 tsp salt 1/2 cup butter or margarine, softened 1/2 cup shortening 1 cup boiling water 2 eggs, beaten 6 - 7 cups all-purpose flour, divided 1228c inaka@cap.or.jpd 30 mins.e 30 mins.f Highg Highm Best Ever Yeast RollsB Breads & MuffinsC ManyD 2 pkg dry yeast 2/3 cup sugar, divided 1 cup warm water (105-115 degrees F) 1 tsp salt 1/2 cup butter or margarine, softened 1/2 cup shortening 1 cup boiling water 2 eggs, beaten 6 - 7 cups all-purpose flour, divided seasoned worcestershire sauce sesame garlic minced whole boneless chicken breasts halved whole garlic cloves peeled yolks sprigs tarragon 2-1/2 2-1/4 2-1/4 light brown sugar lightly packed 2-1/4 sifted flour kidney beans peppers garlic cloves garlic tablespoons all-purpose flour 2-inchW piece green ginger flour unbleached unsiftedJ raisins undiluted evaporated water all-purpose flour buttermilk~ light cream half-and-half 1228c inaka@tdl.comd 45 mins.e 2 hrsf Mediumg Mediumm Recipe: Black Bean Chili With Oranges Ingredients: In a 5- to 6-quart pan (with lid), combine: 2 large (about 1 pound, total) onions, chopped 2 cloves garlic, pressed or minced 1 tblsp salad oil. Place over high heat. Stir often until onions are tinged with brown, about 8 minutes. 2 quarts regular-strength chicken broth 1 pound (about 2 1/2 C) dried black beans, sorted for debris and rinsed1 tblsp coriander seed 1 tsp whole allspice 1 tsp dried oregano leaves 3/4 tsp crushed Mediumg Mediumm Black Bean DipB AppetizersC 2 tablespoons vegetable oil 1 large red onion -- diced small 2 tablespoons garlic -- minced 1 pound dried black beans -- soak overnight 2 bottles beer -- of your choice 1 cup white vinegar 3 cups cold water 1/4 cup tomato catsup 1 tablespoon ground cumin Blachan Sambal for Claypot riceB SaucesC Dissolve yeast and 1 teaspoon sugar in 1 cup warm water; let stand about 5 minutes. Combine remaining sugar, salt, butter, and shortening in a large bowl. Add boiling water, stirring until butter and shortening melt. Cool slightly. Add dissolved yeast, stirring well. Add eggs and 3 cups flour, beating at medium speed of an electric mixer until smooth. Gradually stir in enough remaining flour to make a soft dough. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees F), free from drafts, 1 to 1 1/2 hours or until doubled in bulk. Punch dough down; turn dough out onto a well-floured surface, and knead several times. Shape into 2-inch balls, and place in 3 greased 9-inch round pans. Cover and let rise in a warm place (85 degrees F), free from drafts, 30 to 40 minutes or until doubled in bulk. Bake at 325 degrees F for 20 to 25 minutes or until golden. Yield: 3 dozen. American pesto` pesto cheesecake piccata pick-a-piper pick-a-piper sauce pignons pineapple pineapple-fried pistachios pizza plain planksV platter plums poached polenta pomodoro poppers porkU potatoK potatoesE poulet poultry power prawn prawns press pressed prosciutto prunes pudding puffs pumpkin punishment puree purposeD quesadillas quiche quick radicchio raisin ramerino 3 pounds red snapper -- filleted Melted butter or margarine 1 tablespoon paprika 2 1/2 teaspoons salt 1 teaspoon onion powder 1 teaspoon red pepper 1 teaspoon garlic powder Dip fish in melted butter or margarine and then in mixture of seasonings. Cook in cast iron skillet, preheated until pan is very hot. Cook 2 minutes on one side, turn, and cook for another minute. This dish is very smoky to prepare; it cooks well outside on a grill or campstove. Gg3/4 teaspoon white pepper 3/4 teaspoon black pepper 1/2 teaspoon dry thyme 1/2 teaspoon oreganoK American 3 pounds red snapper -- filleted Melted butter or margarine 1 tablespoon paprika 2 1/2 teaspoons salt 1 teaspoon onion powder 1 teaspoon red pepper 1 teaspoon garlic powder 3/4 teaspoon white pepper 3/4 teaspoon black pepper 1/2 teaspoon dry thyme 1/2 teaspoon oregano 1228c inaka@tdl.comd 20 mins.e 5 mins.f ngs; bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Pour over heated sizzling iron platter and serve. 2-1/2 tabs cooking oil 1/2 onion, cut into 1-inch squares 1/2 small green bell pepper, cut into 1-inch squares 1/2 small red bell pepper, cut into 1-inch squares 1/2 teas cornstarch, dissolved in 1 teaspoon water Heated sizzling iron platterK Chinese Marinade: 1 tab oyster Sauce 1 tab mince garlic 3/4 pound boneless, skinless chicken, cut into 1-inch pieces Seasonings 2 tabs chicken broth 1-1/2 tab Black Bean Garlic Sauce 1 tab Chinese rice wine or dry sherry 1 tab Chili Garlic Sauce 2-1/2 tabs cooking oil 1/2 onion, cut into 1-inch squares 1/2 small green bell pepper, cut into 1-inch squares 1/2 small red bell pepper, cut into 1-inch squares 1/2 teas cornstarch, dissolved in 1 teaspoon water Heated sizzling iron platter 1228c Yan can cookd 30 mins.e 25 mins. CSs of sauce In an open pan: Use same ingredients as above. Boil soaked peas in fresh Middle Eastern` In the pressure cooker: 2 1/2 cups hummus, soaked overnight with hay tsp. soda 1 cup taheeni 1 1/2 cups lemon juice, or more to taste 1 1/2 tsp. salt 5 cloves garlic 2 Tbsp. chopped parsley 1228c inaka@tdl.comd Overnighte 4 hrsf Mediumg Highm Recipe: Chick Peas with Sesame Oil Sauce Ingredients: In the pressure cooker: 2 1/2 cups hummus, soaked overnight with hay tsp. soda 1 cup taheeni 1 1/2 cups lemon juice, or more to taste 1 1/2 tsp. salt 5 cloves garlic 2 Tbsp. chopped parsley Method: Wash peas well and pick over. Place in pressure cooker with water to cover and salt. Cook 20 minutes under pressure. Press cooked peas through sieve or food mill. To the pea puree slowly add taheeni and lemon juice, alternately. Add garl tab Black Bean Garlic Sauce 1 tab Chinese rice wine or dry sherry 1 tab Chili Garlic Sauce bi'ajeen biryani biscuits bisque blachan blachan sambal claypot black black chicken black chili oranges black black forest cherry black russian blackberry blackberry ketchup blackened blackened snapper blackhawk blender blender spinach sauce bliss blodig blodig bloody bloody bloody blueberry blueberry cobbler blueberry muffins blueberry muffins blueberry quick bread boiled boiled dressing bonbons bonbons boiled d'agneau l'orientale bourbon bourbon blackhawk bourbon cobbler bourbon crusta bourbon daisy bourbon 1 t Salt 1/2 t Pepper 3 Potatoes, Medium 3 T Butter 2 Eggs, Large 4 Apples, Tart 1/2 c Bread Crumbs, Fine, Dry * Ground beef should only be ground once and be the leanest you can get.K German h1 1/2 c Onions, Minced 1/4 lb Mushrooms, Sliced 2 T Vegetable Oil 1 lb Ground Beef, Coarse Grind * 1 c Beef Broth 5/8 t Nutmeg 1/2 t Worcestershire Sauce 1 t Salt 1/2 t Pepper 3 Potatoes, Medium 3 T Butter 2 Eggs, Large 4 Apples, Tart 1/2 c Bread Crumbs, Fine, Dry * Ground beef should only be ground once and be the leanest you can get. inaka@tdl.com 30 mins.e 1 hr & 30 mins.f Mediumg Mediumm Jalapeno Deviled EggsB AppetizersC 1/3 cup mayonnaise 1 T. ground cumin 2 T. chopped capers 1 1/2 T. prepared mustard 2 jalapenos, seeded and finely chopped Ground red chiles Chopped cilantro 1 tbsp butter 6 oz. sesame bread sticks, crushed 1/2 cup melted butter 2-1/2 lbs cream cheese 1/2 lb smooked salmon, chopped 1/2 cup minced onion 1/4 cup minced fresh basil 4 eggs inaka@tdl.com 2 hrs & 30 mins.e 50 mins.f Highg Highm Recipe: Smoked Salmon Cheesecake Ingredients: 1 tbsp butter 6 oz. sesame bread sticks, crushed 1/2 cup melted butter 2-1/2 lbs cream cheese 1/2 lb smooked salmon, chopped 1/2 cup minced onion 1/4 cup minced fresh basil 4 eggs Method: Preheat oven to 350 . Butter a 9-inch springform pan. In a bowl, mix the bread stick crumbs with the melted butter. Press the crumb mixture in the bottom and up about 1/2 inch on the sides of the pan. Chill for 20 minutes. In a mixer, beat the cream chees Can be made 2 days before serving.....take out of the refrigerator at least 2 hours before serving to bring it to room temperature. American One day when I was making black bean soup in the East Coast Grill, it turned out much too thick. Since it was too late in the day to adjust it, I did what any cook would do -- changed it from a soup to a dip. As it often turns out in the world of food, out of failure came a new creation. 1 tablespoon chili powder 1 tablespoon dry mustard 1 teaspoon ground cinnamon 1 tablespoon fresh red or green chile of your choice -- minced 1 cup sour cream 1/2 cup fresh cilantro -- chopped 1/4 cup lime juice -- about 2 limes salt and pepper -- to tasteK Mexican AppetizersC 2 tablespoons vegetable oil 1 large red onion -- diced small 2 tablespoons garlic -- minced 1 pound dried black beans -- soak overnight 2 bottles beer -- of your choice 1 cup white vinegar 3 cups cold water 1/4 cup tomato catsup 1 tablespoon ground cumin sp seed). Mexican Small Kibba Pies (Meals)C The stuffing: 2 pounds lean ground lamb (or beef) 1 chopped medium onion 1 teaspoon salt 1 teaspoon Middle Eastern spice water for boiling the Kibba 1 tablespoon salt Assembly directions: To make the stuffing, mix all the stuffing ingredients except the water and the 1 tablespoon salt, kneed well, then set aside. Wet your hands before handling the dough to prevent sticking. If dough has gotten hard, wet it with little water then kneed it to a soft consistency. From the dough (which will be the shell), place a sphere the size of a ping pong ball in the palm of your hand. Supporting the dough sphere in your palm by gently cuffing your palm, make a hole i chives, thyme, sage OR 2-3 tsp. dried herbs of your choice 4 Tbsp. grated Cheddar Cheese 1 1/2 Tbsp. Parmesan Cheese a inaka@cap.or.jp 15 mins.e 1 Hourf Mediumg Mediumm garlic mincedV light sauce olive onion chopped fresh juice parsley chopped peanut shortening melted sugar vinegar balsamic white wasabiV tblsp cornstarch stirred water tblsp all-purpose flour tblsp almond flavored liqueur amaretto tblsp baking powder tblsp brown sugar tblsp butter tblsp butter melted tblsp butter margarine tblsp capers tblsp chopped crystallized ginger ginger opped crystallized ginger capers tblsp capers margarine tblsp capers tblsp capers tblsp capers margarine tblsp capers chopped coriander leaves tblsp chopped crystallized ginger skino skin-onw skinless skinnedV skins skipped slicedL sliced pieces In a large saucepan, heat the oil over medium-high heat until hot but not smoking. Add the onion and cook, stirring occasionally, until it begins to turn dark, about 5 to 7 minutes. Add the garlic and cook, stirring, for an additional 30 seconds. Add the drained beans, beer, vinegar, and water and bring the mixture to a boil. reduce the heat to low and simmer for abouit 1 1/2 hours, stirring occasionally, until the beans are mushy, adding more beer or water if the mixture becomes too dry. Remove from the heat, add the catsup, cumin, chili powder, mustard, cinnamon, and chile pepper, and mix well. Allow to cool slightly (about 20 minutes), then puree the mixture in a blender or food processor until very smooth. With the mixture still in the blender or food processor, add the sour cream, cilantro, lime juice, salt, and pepper. Blend briefly, just until well mixed. If the mixture is too thick, thin it with more beer. This mixture will keep, covered and refrigerated, about 4 da inaka@tdl.com 30 mins.e 25 mins.f Highg Highm Recipe: Black Forest Cherry Cake Ingredients: 6 Eggs, Large 1 c Sugar 1 t Vanilla Extract 4 oz Unsweetened BakingChocolate* 1 c Flour, Sifted 1/4 c Sugar 1/3 c Water 2 T Kirsch FILLING : 1 1/2 c Confectioners' Sugar 1/3 c Butter, Unsalted 1 Egg Yolk, Large 2 T Kirsch Liqueur TOPPING: 2 c Sour Cherries, Canned, Drain 2 T Confectioners' Sugar 1 c Cream; Heavy, Whipped 8 oz Semisweet Chocolate Bar (1) * There should be 4 squares of chocolate and it should be . Allow to cool slightly (about 20 minutes), then puree the mixture in a blender or food processor until very smooth. With the mixture still in the blender or food processor, add the sour cream, cilantro, lime juice, salt, and pepper. Blend briefly, just until well mixed. If the mixture is too thick, thin it with more beer. This mixture will keep, covered and refrigerated, about 4 da rane from the remaining fruit. Thinly slice fruit crosswise. Remove any seeds. After the beans become tender, raise heat to high, uncover, and boil until most of the liquid evaporates, about 10 - 15 minutes. (Reduce the heat and stir occasionally as mixture thickens.) Remove beans from heat and stir in: 1 tsp zest, the 1/2 C juice. Ladle beans into serving bowls. Place the sliced fruit equally on top of the beans in each bowl. Add to taste: sour cream, fresh cilantro (coriander) sprigC/s, salt. Garnish with the remaining 1 tsp zest. 2 quarts regular-strength chicken broth 1 pound (about 2 1/2 C) dried black beans, sorted for debris and rinsed1 tblsp coriander seed 1 tsp whole allspice 1 tsp dried oregano leaves 3/4 tsp crushed dried hot red chilies 6 cardamom pods, hulls removed (1/4 tsp seed). Mexican plain planters platter please plenty plumR plums plumsstemmed plusp poachingf poaching liquidf iquidf liquidf quidf poachingf poaching liquidf 5 Feet med. (2-in diam) casing 4 1/2 lb lean pork butt, cubed 1/2 lb pork fat, cubed 2 1/2 T salt, or to taste 3 t freshly coarse ground black 3 t fennel seed Crushed red pepper to taste 2 cloves garlic, finely minced 1 t anise seed (optional) 1. Prepare the casings. 2. Grind the meat and fat together through the coarse disk. 3. Mix the remaining ingredients together with the meat and fat. 4. Stuff the mixture into casings and twist off into three- or four-inch links. 5. Refrigerate and use within three days or freeze. Italian` 5 Feet med. (2-in diam) casing 4 1/2 lb lean pork butt, cubed 1/2 lb pork fat, cubed 2 1/2 T salt, or to taste 3 t freshly coarse ground black 3 t fennel seed Crushed red pepper to taste 2 cloves garlic, finely minced 1 t anise seed (optional) inaka@tdl.com 1 hr & 15 mins.e Nonef Highg Highm 1228c inaka@tdl.comd 30 mins.e 20 mins.f Mediumg Mediumm Recipe: Scampi Rockefeller Ingredients: 1/2 pound large uncooked shrimp, shelled, deveined 1 tablespoon olive oil 6 large garlic cloves, chopped 1 bunch green onions, chopped 1/2 10-ounce package ready-to use fresh spinach leaves, stemmed if desired 1 bunch basil leaves, coarsely chopped 2 tablespoons grated Romano cheese 1/2 teaspoon hot pepper sauce (such ass Tabasco) 1/2 teaspoon (or more) white wine vinegar 3 tablespoons Pernod or other anise-flavored liqueur Method: Preheat o 2-pound) piece salmon 3 tbs salt 3 tbs sugar 1 tbs crushed peppercorns 1/2 bunch dill Mustard-Dill Sauce basil leaves, coarsely chopped 2 tablespoons grated Romano cheese 1/2 teaspoon hot pepper sauce (such ass Tabasco) 1/2 teaspoon (or more) white wine vinegar 3 tablespoons Pernod or other anise-flavored liqueurK American minsJ Chris Schlesinger d Overnighte 25 mins.f Highg Highm Recipe: Black Bean Dip Ingredients: 2 tablespoons vegetable oil 1 large red onion -- diced small 2 tablespoons garlic -- minced 1 pound dried black beans -- soak overnight 2 bottles beer -- of your choice 1 cup white vinegar 3 cups cold water 1/4 cup tomato catsup 1 tablespoon ground cumin 1 tablespoon chili powder 1 tablespoon dry mustard 1 teaspoon ground cinnamon 1 tablespoon fresh red or green chile of your choice -- minced 1 cup sour cream 1/2 cup fresh cilantro -- chopped 25 mins.f Highg Highm Black RussianB CocktailsC 1D$1 1/2 ounces vodka 1/2 ounce KahulaFbPour both of the ingredients into an old fashioned glass almost filled with ice cubes. Stir well.K RussianL 1.5885N 962.2`%1 1/2 ounces vodka 1/2 ounce Kahula a 1228c inaka@tdl.comd Nonee Nonef Noneg Blackberry KetchupB PreservesC ManyD 4 lb (2 kg) ripe blackberries (about 3 1/2 quarts [3 1/2 liters]) 2 lb (1 kg) brown sugar 2 cups (1/2 liter) vinegar 2 teaspoons (10 ml) ground cloves 2 teaspoons (10 ml) ground cinnamon 1 teaspoon (5 ml) ground allspiceF Cook the blackberries slowly for two hours with the sugar vinegar cloves cinnamon and allspice. When all is soft put into jars and cover. Process.Makes about 5 pints (2 1/2 liters).K American` 4 lb (2 kg) ripe blackberries (about 3 1/2 quarts [3 1/2 liters]) 2 lb (1 kg) brown sugar 2 cups (1/2 liter) vinegar 2 teaspoons (10 ml) ground cloves 2 teaspoons (10 ml) ground cinnamon 1 teaspoon (5 ml) ground allspice 1228c inaka@tdl.comd 20 mins.e 2 hrsf Mediumm Blackened Red SnapperB FishC 1228c inaka@tdl.comd 20 mins.e 2 hrsf Mediumm Blackened Red SnapperB FishC ula a 1228c inaka@cap.or.jpd Nonee Nonef Noneg pound fresh fettucine pound fresh green chilies diced pound fresh sliced mushrooms pound fresh spinach washed drained stems removed pound ground pound ground pound ground turkey pound large 31-35 pound shrimp shelled deveined pound large carrots peeled pound uncooked shrimp peeled deveined pound mushrooms slicedT pound parsnips peeled pound periciatelli pound pickled rinsed cubes pound tenderloin trimmed excess pound beans soaked overnight pound kidney beans meaty beans meaty pound kidney beans meaty cubes ckled rinsed cubes ients cherry sauce vinegar quart golden broth quart onion chopped bouillon boullion bound bouquet bouquet garni bouquet including parsley thyme oregano basil laurel bourbonD boursin bow-ties -ties ow-ties -ties bowls branche branches brand brands brandyU breacrumbssoaked breadg taste switzerland style department taste switzerland style culinary excursions through switzerland sigloch edition scotting kcbbs scottingf edward zuckermang recipes arabian night chile-heads recipe collection gluten-free gourmet living kitchen carol linkkila north italian cookbook sundays moosewood restaurant cookbook frugal frugal gourmet garden germany globus gluten-free gourmet gourmet smith Blender Spinach SauceB SaucesC ManyD 1 cup chopped/washed/drained spinach 2 tblsp olive oil 1/2 cup no fat plain yogurt crushed garlic, dried basil 1 handful of fresh chopped parsley Juice from one lemon 2 tblsp crumbled feta cheese Whirl all ingredients -- except Feta cheese -- until chunky-smooth. Add warm water to thin a little if necessary. Cook pasta (al dente). Toss pasta with a little margarine then add sauce -- mix very well -- add feta cheese and toss again. Italian` 1 cup chopped/washed/drained spinach 2 tblsp olive oil 1/2 cup no fat plain yogurt crushed garlic, dried basil 1 handful of fresh chopped parsley Juice from one lemon 2 tblsp crumbled feta cheese 1228c inaka@tdl.comd 20 mins.e Nonef Blodig Sven (Bloody Sven)B CocktailsC 12 ounces of tomato juice 6 ounces of Absolut 5 table spoons of Tabasco 1 Habanero (dried and crushed) 2 pinches of garlic salt 2 ounces of lime juice nG)1/2 t. Minces Onion 1 or 2 T. Lemon JuiceK AmericanL 0`y1/2Cube Margarine 2 T. Mayonnaise Dash - Garlic Salt Dash - Salt Dash - Pepper 1/2 t. Minces Onion 1 or 2 T. Lemon Juicea 1228c inaka@tdl.comd 10 mins.e 5 mins.f Recipe: Leonie s Broiled Salmon Sauce Ingredients: 1/2Cube Margarine 2 T. Mayonnaise Dash - Garlic Salt Dash - Salt Dash - Pepper 1/2 t. Minces Onion 1 or 2 T. Lemon Juice Method: Melt entire mixture stirring constantly. Add Salmon & turn to cover both sides. Broil about 5 to 8 minutes on each side depending how thick the fillet are. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine fromB` Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ w.tdl.com/~inaka/inakasoft/ American AZThoroughly stir ... this is fantastic and can only be augmented by reading Swedish poetry! Swedish` 12 ounces of tomato juice 6 ounces of Absolut 5 table spoons of Tabasco 1 Habanero (dried and crushed) 2 pinches of garlic salt 2 ounces of lime juice 1228c inaka@tdl.comd Nonee Nonef Noneg Mediumm Recipe: Blodig Sven (Bloody Sven) Ingredients: 12 ounces of tomato juice 6 ounces of Absolut 5 table spoons of Tabasco 1 Habanero (dried and crushed) 2 pinches of garlic salt 2 ounces of lime juice Method: Thoroughly stir ... this is fantastic and can only be augmented by reading Swedish poetry! Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inakB7a/inakasoft/ ------------------------------------------ .tdl.com/~inaka/inakasoft/ Blueberry Muffins IIB Breads & MuffinsC ManyD 1 3/4 cups flour 6 Tbsp sugar 2 1/2 tsp baking powder 3/4 tsp salt 1 egg beaten 3/4 cup milk 1/3 cup cooking oil 3/4 cup blueberries 1 tsp lemon peel (optional) (1) Preheat oven to 400 deg. F. Stir together the flour, sugar, baking powder, and salt. Make a well in the center. (2) In a separate bowl, combine the egg, milk, and oil. (3) Add egg mixture, all at once, to the flour mix ture. Stir just until moistened. Yes, the batter should be lumpy. (If you try to stir all the lumps out, your muffins will be very tough.) (4) Carefully fold in blueberries and optional lemon peel. (5) Grease muffin cups, or line with ps, the batter should be lumpy. (If you try to stir all the lumps out, your muffins will be very tough.) (4) Carefully fold in blueberries and optional lemon peel. (5) Grease muffin cups, or line with p ciderP cilanto cilantr cilantroo cilantro preferably fresh cilantro/parsley ciltrano arsley cinnamon stick cracked cinnamon sticks sticks cinnamon-sugar circles circular citron citrons citrus city^ claim clams clarified class classic classical clayton'sk cleanedY Vl in pan. Notes: Do not use the blueberries in heavy syrup, use butter not margarine. If you want to use apB ple instead, use about 2 1/2 cups, chopped into small pieces, and then sprinkled with cinnamon-sugar. These muffins are HUGE and really good (and I'm not usually a muffin fan). 2 1/2 ounces vodka 5 ounces tomato juice 1/2 ounce lemon juice 1/8 t. black pepper 1/8 t. salt 1/8 t. celery seed 3 dashes Worcestershire sauce 1 dash Tabasco sauce 1 lime wedgea 1228c inaka@tdl.comd 5 mins.e Nonef Noneg Recipe: Bloody Mary Ingredients: 2 1/2 ounces vodka 5 ounces tomato juice 1/2 ounce lemon juice 1/8 t. black pepper 1/8 t. salt 1/8 t. celery seed 3 dashes Worcestershire sauce 1 dash Tabasco sauce 1 lime wedge Method: In a shaker half filled with ice cubes, combine the vodka, tomato juice, lemon juice, pepper, salt, celery seed, Worcestershire, and Tabasco. Shake well. Strain into a highball glass almost filled with ice cubes. Garnish with the celery and the lime wedge. AdditionB al Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ 1 (3 1/2 lb.) chicken, cleaned and patted dry 2 garlic cloves, unpeeled and crushed 1 sprig fresh rosemary or 1 teaspoon dried salt and pepper 1 tablespoon butter, softened 1 tablespoon olive oil fresh rosemary sprigs for garnish Preheat oven to 450 degrees. Put the garlic and rosemary in the cavity of the chicken, andsprinkle it with salt and pepper. Truss the chicken. Rub the skin of the chicken with the butter and olive oil, and season it with salt and pepper. Roast the chicken on the rack of a roastin g pan, brushing it with the pan juices, for 20 to 25 minutes, or until golden brown. Lower the oven temperature to 375 degrees and roast the chicken, basting it frequently with the pan juices, for 30 to 35 minuteB s more, or until the juices run clear. Let the chicken rest, loosely covered foil, for 10 minutes. Remove the trussing strings. Garnish with the rosemary sprigs. Serve the chicken with the pan juices. Italian anaheim chile peppers stemmed seeded chopped coarse anchovy fillets leaves beefsteak tomatoes squeezed their seeds flour cloves garlic chopped cloves garlic minced broth waterr shredded mixed salad greens peeled diced waterc olive waterc water fresh heads 1/2oz/125g 1/2oz/15g 1/2oz/15g low-fat spread 1/2tsp 1/2tsp baking powder 1/2tsp fresh marjoram leaves 1/2tsp sauce 1/2tsp thyme butter unsalted crisco butter unsalted large orange juice AmericanL 3 C. Blueberries 1 1/2 C. Sugar 1 t. Lemon Juice 1 T. Butter Batter: 3 T. Butter 4 T. Sugar 1 Egg 1/2 t. Vanilla 1 1/2 C. Flour 2 t. Baking Powder 1/2 t. Salta 1228c inaka@tdl.comd 20 mins.e 25 mins.f Mediumg Mediumm Recipe: Blueberry Cobbler Ingredients: 3 C. Blueberries 1 1/2 C. Sugar 1 t. Lemon Juice 1 T. Butter Batter: 3 T. Butter 4 T. Sugar 1 Egg 1/2 t. Vanilla 1 1/2 C. Flour 2 t. Baking Powder 1/2 t. Salt Method: Wash and gently strain berries. Continue with sugar and lemon juice in a saucepan. Cook gently for 10 to 15 minutes or until mixture begins to boil. If mixture is not juicy enough, gently crush berries. If necessary, thicken syrup with a little cornstarch. Butter the bottom of 9 x9 pan and pout berries in. For batter, cream butter with sugar. Beat in egg and vanilla. Sift remaining ingredients and beat into batter. Spoon over berries and bake at 350 for 25-30 minutes. hourV pple instead, use about 2 1/2 cups, chopped into small pieces, and then sprinkled with cinnamon-sugar. These muffins are HUGE and really good (and I'm not usually a muffin fan). American` 1/2 cup butter 1 1/4 cups sugar 2 eggs 2 cups flour 2 tsp baking powder 1/2 tsp salt 2 1/2 cups blueberries 1/2 cup milk sugar for topping 1228c inaka@tdl.comd 25 mins.e 25 mins.f Highm Recipe: Blueberry Muffins Ingredients: 1/2 cup butter 1 1/4 cups sugar 2 eggs 2 cups flour 2 tsp baking powder 1/2 tsp salt 2 1/2 cups blueberries 1/2 cup milk sugar for topping Method: Cream butter & sugar; add eggs and mix well. Sift dry ingredients and add to creamed mixture alternately with milk. Fold in blueberries. Pour into paper-lined muffin pan, dividing whole batter among 12 cups, and sprinkle with sugar. Bake at 375 degrees for 20-25 minutes--sometimes takes a bit longe American rD`2 1/2 C. All Purpose Flour 3/4 C. Sugar 1 T. Double Acting Baking Powder 1/2 t. Salt 6 T. Butter {Preheat the oven to 350 . Grease and flour a 9x5 loaf pan. In a large bowl, with a fork, mix flour, sugar, baking powder, and salt. With pastry blender or 2 knives, used in a scissor like fashion, cut in butter until mixture resembles fine crumbs. Then, stir in walnuts. Add remaining ingredients one at a time, pour into loaf pan. Bake for 1 hr 35 mins to 1 hr 45 minutes. GI3/4 C. Chopped Walnuts 2 Eggs 1 C. Milk 1 t. Vanilla 1 1/2 C. BlueberriesK AmericanL 2 1/2 C. All Purpose Flour 3/4 C. Sugar 1 T. Double Acting Baking Powder 1/2 t. Salt 6 T. Butter 3/4 C. Chopped Walnuts 2 Eggs 1 C. Milk 1 t. Vanilla 1 1/2 C. Blueberriesa 1228c inaka@tdl.comd 45 mins.e 1 hr & 45 mins.f Boiled DressingB SaucesC 2DI1/4 cup cider vinegar 1 tsp salt 1/4 tsp pepper 3 egg yolks 1/4 cup cream aper bake cups; fill each 2/3 full. (6) Bake at 400 deg. F for 20-25 minutes, or until golden brown. Remove from pans; serve warm with butter. NOTES The less you stir once you've combined the two mixtures, the better your muffins will be. (To a point-but overmixing is much more common than undermixing.) Frozen blueberries work fine, if you can't get hold of fresh berries. I'm sure other kinds of fruit will work fine, too, but I haven't tried them. These muffClins won a blue ribbon during the years that I was eligible for the Dade County (Miami, Forida) Youth Fair. (Makes 12 muffins)K American` 1 3/4 cups flour 6 Tbsp sugar 2 1/2 tsp baking powder 3/4 tsp salt 1 egg beaten 3/4 cup milk 1/3 cup cooking oil 3/4 cup blueberries 1 tsp lemon peel (optional) (Makes 12 muffins)a 1228c Better Homes & Gardensd 25 mins.e 25 mins.f Mediumg Highm Blueberry Quick BreadB Breads & MuffinsC butter margarine butter margarine softened butter other shortening buttermilk canned green chiles canned green chiles carrots diced catsup catsup champignons paris sliced cheddar cheese grated chicken bouillon broth chicken broth chicken stock chili sauce chinese vinegar chives chopped rough chopped broccoliC chopped fennel chopped fresh basil chopped fresh cilantro chopped fresh rosemary about 1/2-ounce packages chopped green onion chopped green onions chopped green pepper chopped lettuce chicken broth every cooked every soaked beans filling large filling1 stick tablespoons tablespoon unsalted frostingZ marinadeU seasoningH all-purpose flour dough filling gravy shell syrupc topping stick butter melted topping formerly formerly preparation sauce least found medium large potatoes fragrance found eenet freezek freezer^ freezes^ freezing french Heat the vinegar in a double boiler and add salt and pepper. Beat the egg yolks in a bowl and pour the warm vinegar over while stirring. Return to double boiler and cook and stir until creamy. Remove from heat and add the cream. Chill. For fruit or cole slaw. American`J1/4 cup cider vinegar 1 tsp salt 1/4 tsp pepper 3 egg yolks 1/4 cup cream 1228c inaka@tdl.comd 10 mins.e 15 mins.f Highg Mediumm Recipe: Boiled Dressing Ingredients: 1/4 cup cider vinegar 1 tsp salt 1/4 tsp pepper 3 egg yolks 1/4 cup cream Method: Heat the vinegar in a double boiler and add salt and pepper. Beat the egg yolks in a bowl and pour the warm vinegar over while stirring. Return to double boiler and cook and stir until creamy. Remove from heat and add the cream. Chill. For fruit or cole slaw. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recip *ware: http://www.tdl.com/~inaka/inakasoft/ Middle Eastern 1 kg of potatoes 1 cup of Burghul (soaked in water) [alternatively called Bulgur] 1/2 cup of flour 2 onions (chopped) 3 cloves of garlic (chopped) 1 bunch of fresh cilantro (or coriander) chopped salt to taste 1 g of ground white pepper 1 g of ground black pepper 1 pinch of cumin 1 pinch of Jawzet al Teeb spice (I do not know the English translation for this spice, I guess can be skipped) 150 g of olive oil 1228c inaka@tdl.comd 15 mins.e 20 mins.f Mediumg Mediumm Potato SoupB SoupsC 6 strips bacon 3 baking potatoes, peeled and diced 2 stalks celery, chopped 1 medium onion, chopped 3 cups milk salt and pepper Fry bacon until crisp. Drain and reserve 2 teaspoons fat. Barely cover potatoes with water. Add celery and onion and 2 teaspoons bacon fat. Bring to a boil and cook until tender. Add milk and puree soup. Return to heat, add crumbled bacon and salt and pepper. Heat until warm. ve oil thinlyS third makes hollandaise lemony fragrance program shareware please browse template actually calls krispies Boston Baked Bean GratinB VegetablesC h sides in hot butter. Spread the mushrooms over the cutlets and cover each one with slice of ham and sliceof cheese.Stir the tomato pur e into the fat used for frying the meat. Mix with the rest of the flour add a teaspoon seasoning and 100 ml/2 and hlaf fl ozwater. Bring to boil for 3 minutes. Spread this sauce in a bottom of a fireproof dish and arrange the cutlets on top. Brown under a hot grill for5-8 minutes until these cheese melts. Hungary` 8 veal cutlets 150 g/6 oz butter or margarine 100 g/4 oz tomato puree 50g/ 2 oz flour 250 g/10 oz mushrooms (fried in butter and chopped) 8slices of ham 8 slices of fat cheese seasoning salt a 1228c inaka@cap.or.jpd 25 mins.e 10 mins.f Mediumg Mediumm Boston Baked Bean GratinB VegetablesC Chinese`,1 cup long grain rice 2 cups water a uA%Borj kotlett magyar dra (Veal)B 30 mins.e 30 mins.f Highg Mediumm Recipe: Pork Piccata Ingredients: Tomato sauce 30cc vegetable oil 10g butter 1/2 clove garlic, minced 20g bacon, cut into thin strips 50g onion, sliced 30g celery, sliced 50g carrot, cut into thin rectangles 2 Tbsp. flour 2 tomatoes, parboiled, peeled, seeds removed, and chopped 200cc tomato puree Dash of salt and pepper 800cc bouillon 8 pieces pork fillet (sliced) Dash of salt and pepper 20g Parmesan cheese, grated Flour 3 eggs, beaten 1 Tbsp. vegetable oil 10g butter Green beans, boi t salt 1/2 c lime juice 3/4 c soy sauce 3/4 c gran. sugar 1 t fresh grated ginger 2 cloves garlic, minced a inaka@tdl.com 25 mins.e 3 and a 1/2 hoursf Highg Mediumm Pork Roast IIB PorkC dumpling dumplings dutch dutch cream dutch pancakes dynamite dynamite chili beans biscuits rolls salad sandwiches eggplant eggplant timbale casserole eggrolls erole eggrolls tomato casserole eggrolls eggrolls eggrolls garlic scallions limeo ghanoogeb ghanoush ginger gobiF grape gratin greek] greens groseilles habaneroo hainanese harriet health heartsT horseradisht hummus hummus taheeni hungarian^ long-grain white rice_ loosely packed flour loosely packed fresh cilantro low-fat cottage cheese lowfat cottage cheese lukewarm water margarine mascarpone cheese mayonnaise milkt scalded monterey cheese shredded monterey cheese shredded paprika mozzarella cheese strips burghul soaked water alternatively called bulgur heavy cream water stock parmeasan cheese grated pickling lime[ plain yogurt plain yogurt low-fat nonfat tablespoons whole wheat flour raisins regular white mushrooms chopped finely riesling 2 slices bacon, cut into 1/2-inch pieces 1/2 cup chopped onion 1 8-ounce can whole tomatoes, drained and chopped 2 tablespoons molasses 1 tablespoon Worcestershire sauce a pinch dried hot red pepper flakes a 16-ounce can pink or black beans, rinsed and drained In a 7- to 8-inch flameproof skillet cook bacon over moderate heat until crisp and spoon off all but 1 tablespoon fat. Add onion and cook, stirring, until softened. Stir in tomatoes, molasses, Worcestershire sauce, red pepper flakes, beans, and salt to taste and simmer until liquid is thickened, about 5 minutes. Preheat broiler. In a small bowl stir together oil and mustard and add crumbs, tossing to combine ingredients well. Sprinkle crumbs over beans and broil about 4 inches from heat B2until topping is crisp and golden, 1 to 2 minutes. GM1 tablespoon vegetables oil 1 teaspoon Dijon mustard 1/4 cup dry bread crumbsK American iFor the topping 1/2 stick (1/4 cup) butter, melted 2/3 cup firmly packed light brown sugar 3 cups 1-inch chunks fresh pineapple (about 1 pineapple) For the cake 1 1/2 cups all-purpose flour 1 1/2 teaspoons double-acting baking powder 1/2 teasp salt 1/2 teasp cinnamon 1 stick (1/2 cup) butter, softened 2/3 cup sugar 2 large eggs 1 teasp vanilla 3/4 cup milk Make the topping: In a small bowl stir together well the butter and the brown sugar and spread the mixture evenly in a well-buttered 9- by 2-inch round cake pan. Pat the pineapple very dry between several thicknesses of paper towel and arrange it evenly on the sugar mixture. Make the cake: Preheat the oven to 350 F. Into a bowl sift together the flour, the baking powder, the salt, and the cinnamon. In another bowl with an electric mixer cream the butter with the sugar until the mixture is 26-ounce 26-ounce spaghetti sauce ounce tomatoes 28-ounce 28-oz 29-ounce 2in/5cm 2lbsS potatoes peeled thinly dicedS butter margarine 2oz/60 2oz/60 minced/ground 2oz/60g 2oz/60g bamboo shoots sliced 2oz/60g straw mushrooms halved 29-ounce 2in/5cm 2in/5cm 6-inch tortillas wedges about 7-inch bread eighths casings soaked cooked lasagna noodles crushed dried garnish Heat oven to 350 F. Mix cinnamon and sugars together. Brush both sides of bread with margarine and place on cookie sheet. Sprinkle with cinnamon and sugar mixture and toast in oven approx 5 min. Cool and cut into cubes or crumble gently into casserole. Mix eggs, leftover sugar mixture, vanilla, and salt and add to scalded milk slowly. Sprinkle raisins over bread and pour milk mixture over all. Place casserole in 9x9x2 square pan on oven rack; pour very hot water (1 in deep) into panB . Bake until knife inserted half way between edge and center comes out clean, 65-70 min. Remove from oven. Serve warm or cool. GF1/3 cup white sugar 1 tsp vanilla dash of salt 2 1/2 cups scalded milkK American` 6 slices bread 1/2 cup margarine, melted 1/2 cup packed brown sugar 1/2 tsp ground cinnamon 1/3-1/2 cup raisins 3 eggs slightly beaten 1/3 cup white sugar 1 tsp vanilla dash of salt 2 1/2 cups scalded milka 1228c inaka@tdl.comd 15 mins. Gourmet March 1994 15 mins.e 15 mins.f Mediumg Highm Recipe: Boston Baked Bean Gratin Ingredients: 2 slices bacon, cut into 1/2-inch pieces 1/2 cup chopped onion 1 8-ounce can whole tomatoes, drained and chopped 2 tablespoons molasses 1 tablespoon Worcestershire sauce a pinch dried hot red pepper flakes a 16-ounce can pink or black beans, rinsed and drained 1 tablespoon vegetables oil 1 teaspoon Dijon mustard 1/4 cup dry bread crumbs Method: In a 7- to 8-inch flameproof skillet cook bacon over moderate heat until crisp and spoon off al , drained and chopped 2 tablespoons molasses 1 tablespoon Worcestershire sauce a pinch dried hot red pepper flakes a 16-ounce can pink or black beans, rinsed and drained 1 tablespoon vegetables oil 1 teaspoon Dijon mustard 1/4 cup dry bread crumbs Method: In a 7- to 8-inch flameproof skillet cook bacon over moderate heat until crisp and spoon off al erB CocktailsC yDp1 t. superfine sugar 3 ounces club soda crushed ice 2 ounces bourbon 1 strawberry 1 lime wedge 1 pineapple wedgeF In a large wine glass, dissolve the sugar in the club soda. Almost fill the glass with crushed ice. Add the bourbon. Garnish with the strawberry, the lime and the pineapple wedges.K AmericanL 0`q1 t. superfine sugar 3 ounces club soda crushed ice 2 ounces bourbon 1 strawberry 1 lime wedge 1 pineapple wedge 1228c inaka@tdl.comd Nonee Nonef Noneg Recipe: Bourbon Cobbler Ingredients: 1 t. superfine sugar 3 ounces club soda crushed ice 2 ounces bourbon 1 strawberry 1 lime wedge 1 pineapple wedge Method: In a large wine glass, dissolve the sugar in the club soda. Almost fill the glass with crushed ice. Add the bourbon. Garnish with the strawberry, the lime and the pineapple wedges. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine f tailsC minsC Brased Chicken With PeppersB PoultryC 4DU3 red peppers 1 tblsp oil 1 tsp salt 1 lb chicken meat 1 oz fresh ginger 2 tblsp oil Core the peppers and cut into thin rings. Fry in the oil and salt for 1 minute. Add 2 tablespoons water, bring to the boil, cover and simmer for 2 minutes. Drain. Cut the chicken into 1 inch pieces. Chop the ginger finely, fry both chicken and ginger in oil for 1 minute. Add the sugar and sherry. Mix the cornstarch to a smooth paste with the soy sauce and add to the pan. Heat gently, stirring until slightly thickend. Add the peppers and cook for 1 minute. GBpinch of brown sugar 2 tsp sherry 1 tsp cornstarch 2 tsp soy sauceK Chinese` 3 red peppers 1 tblsp oil 1 tsp salt 1 lb chicken meat 1 oz fresh ginger 2 tblsp oil pinch of brown sugar 2 tsp sherry 1 tsp cornstarch 2 tsp soy saucea 1228c inaka@tdl.comd 20 mins.e 10 mins.f Mediumm Pastry: 5 cups all purpose flour 1/2 teaspoon salt 1 cup butter flavored crisco 3/4 cup ice cold water Filling:2 tablespoons margarine 1 medium onion, chopped 3/4 cup converted rice 1/2 cup chopped parsley 2 15 1/2 oz. cans red salmon, drained (reserve liquid) Sauce: 2 tablespoons margarine 2 tablespoons flour salmon juice and evaporated milk to make 1 1/2 cups 8 oz. cooked small shrimp 1/2 teaspoon dill weed 1/4 teaspoon Johnny's BNseason salt Assembly: 1 egg, beaten green olive slice for eye 1 lemon parsley prinkle a teaspoon of gelatine and a little lemon juice over each one. Mix together the mushrooms, peppers ans peas and share over each fillet. Sprinkle again with a teaspoon of gelatine powder and cover with theremaining fillets. Wrap the fillets tightly and fold in the edge of the foil. Seal well. Put the rools into boiling salted water, boil for 20-30 minutes. Lift the fish out of the water and leave to c In a shaker half filled with ice cubes, combine the bourbon, lemon juice, grendine, and sugar. Shake well. Pour into an old fashioned glass. Garnish with the orange slice and the cherry.K AmericanL 0`p2 ounces bourbon 1 ounce lemon juice 1/2 t. grenadine 1/2 t. superfine sugar 1 orange slice 1 maraschino cherry 1228c inaka@tdl.comd Nonee Nonef Noneg Recipe: Bourbon Daisy Ingredients: 2 ounces bourbon 1 ounce lemon juice 1/2 t. grenadine 1/2 t. superfine sugar 1 orange slice 1 maraschino cherry Method: In a shaker half filled with ice cubes, combine the bourbon, lemon juice, grendine, and sugar. Shake well. Pour into an old fashioned glass. Garnish with the orange slice and the cherry. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer CuisinBfe from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ PoultryC peeledK peeler peels pencil pencil pepper taste_ peppercornsV peppered pepperidge peppermint pepperoni^ peppersI perfect persil| person personalo persuade petersburg petite petites philippines picked Beat 6 eggs. Add to the bowl, 1 qt milk, 1/2 - 3/4 cup sugar, 1 tsp vanilla. Place 3 1/2 cups dry bread cubes (about six thick slices or so), in a large and deep baking dish. Pour egg mixture over all. Bake in a 325 degree oven for 40 to 45 minutes or till a knife inserted near center comes out clean. Cool slightly before serving. Serve as is, with a sauce or just some whipped cream. American`O6 eggs 1 qt milk 1/2 - 3/4 cup sugar 1 tsp vanilla. 3 1/2 cups dry bread cubes 1228c inaka@tdl.comd 20 mins.e 45 mins.f Highg Highm Bread Pudding IIB DessertsC 6 slices bread 1/2 cup margarine, melted 1/2 cup packed brown sugar 1/2 tsp ground cinnamon 1/3-1/2 cup raisins 3 eggs slightly beaten hed ice. Add the bourbon. Stir well and garnish with the cherry and the lemon slice.K AmericanL Nonee Nonef Noneg AN1 duck Shallots ginger garlic S & P Marinade: Soy sauce Garlic Salt and sugar >Rub duck with marinade the night before. Heat oil in wok. Add duck breast down, with shallots, garlic, ginger S &P. Turn upside down; add water chesnuts; mushrooms, bamboo shoots, fermented red bean and leek, green onion extra soy and stock. Braise 1 hour then add cubed potatoes, braise another half hour and serve. Shitake mushrooms 5 soaked Julienned Bamboo shoots Water chestnuts 1 Tabs Fermented red bean curd 1 leek cut up 1 green onion cut up Broth Soy sauce PotatoesK Chinese` 1 duck Shallots ginger garlic S & P Marinade: Soy sauce Garlic Salt and sugar Shitake mushrooms 5 soaked Julienned Bamboo shoots Water chestnuts 1 Tabs Fermented red bean curd 1 leek cut up 1 green onion cut up Broth Soy sauce Potatoesa 1228c Yan Can Cookd 30 mins.e 1 hr & 30 mins.f Mediumg Highm Bran MuffinsB Breads & MuffinsC ManyD}1 1/2 cups All-Bran 1/4 cup oil 1/2 cup raisins 1/2 cup boiling water 1 egg, lightly beaten 1 cup buttermilk 1/4 cup molasses In a large bowl, combine the All-Bran, oil, and raisins, and pour the boiling water over them. Set the mixture aside to cool slightly. In a small bowl, combine the eggs, buttermilk, and molasses. Add this to the partially cooled cereal mixture. In another small bowl, combine the flour, sugar, baking soda, and salt. Add the flour mixture to the cereal mixture, stirring just enough to moisten. Cover with plastic wrap and let stand for 1 hour. Preheat oven to 400. Grease 12 muffin cuplasses. Add this to the partially cooled cereal mixture. In another small bowl, combine the flour, sugar, baking soda, and salt. Add the flour mixture to the cereal mixture, stirring just enough to moisten. Cover with plastic wrap and let stand for 1 hour. Preheat oven to 400. Grease 12 muffin cup vinegar shortning active yeast spice brandy butter cayenne flakes cider vinegar tequila cumin ground cumin ground coarse cayenne flakes flour lemon juice juice mexican oregano peanut lemon juice sugar tarragon leaves minced tblsp asian chili sauce taste finely grated lemon tblsp sauce taste tblsp fresh cilantro snipped tblsp fresh ground black pepper tblsp ground cumin tblsp ground chiles tblsp light syrup tblsp light sauce tblsp tblsp olive tblsp oriental tblsp paprika tblsp peanut vegetable tblsp pepper B-s and fill with batter. Bake 20-25 minutes. Gj1 cup plus 2 tablespoons whole wheat flour 2 teaspoons sugar 1 1/4 teaspoons baking soda 1/4 teaspoon saltK American` 1 1/2 cups All-Bran 1/4 cup oil 1/2 cup raisins 1/2 cup boiling water 1 egg, lightly beaten 1 cup buttermilk 1/4 cup molasses 1 cup plus 2 tablespoons whole wheat flour 2 teaspoons sugar 1 1/4 teaspoons baking soda 1/4 teaspoon salta 1228c inaka@tdl.comd 15 mins.e 25 mins.f Mediumm Brandy AlexanderB CocktailsC 1DZ1 1/2 ounces brandy 1 ounce dark cr me de cacao 1 ounce half and half 1/4 t. grated nutmegF In a shaker half filled with ice cubes, combine the brandy, cr me de cacao, and half-and-half. Shake well. Strain into a cocktail glass and garnish with the nutmeg.K AmericanL 0`[1 1/2 ounces brandy 1 ounce dark cr me de cacao 1 ounce half and half 1/4 t. grated nutmeg a 1228c inaka@tdl.comd Nonee Nonef Noneg Brandy Crusta muffins brandy brandy alexander brandy crusta brased brased chicken peppers bratwurst bratwurst sausage bratwurst sausage bravas bravas potatoes bread~ bread butter pudding bread dumplings bread dumplings semmelknodel bread pudding bread pudding souffle bread anchovy sauce breadsticks breast breast chicken lettuce sauce breasts brendan's brendan's famous onion rings breton breton croute brine brinjal broccoli broccoli garlic sauce broccoli B CocktailsC 1 T. superfine sugar 1 lemon wedge Peel of an orange, cut into a spiral Crushed ice 1 1/2 ounces brandy 1/2 ounce Cointreau or triple sec 2 t. maraschino liquor 1/2 ounce lemon juice Place the sugar in a saucer. Rub the rim of a wine goblet with the lemon wedge and dip the glass into the sugar to coat the rim throughly; discard the lemon wedge. Place the orange peel spiral into the goblet and drape one end over the rim of the glass. Fill the glass with crushed ice. In a shaker half filled with ice cubes, combine the brandy, Cointreau, maraschino liquor, and lemon juice. Shake well. Strain into the goblet. AmericanL 1 T. superfine sugar 1 lemon wedge Peel of an orange, cut into a spiral Crushed ice 1 1/2 ounces brandy 1/2 ounce Cointreau or triple sec 2 t. maraschino liquor 1/2 ounce lemon juice 1228c inaka@tdl.comd Nonee Nonef Noneg Bratwurst Sausage IB SausageC ounce kahula ounce lemon juiceG ounce light cream ounce light ounce juice ounce peach schnapps ounce pinapple juice ounce southern comfortB ounce tequila package gradular yeast package powered sugar package uncooked pasta package yeast parsley sliced optional petite boote saumon naturel crust single piece ginger pincee pinch oregano pineapple wedge lemonade lemon squeezed thoroughly1 whipping creamO skins wrappers frozen kernels thawedC cream cheese softened active yeast boursin cheese white ground cloves nutmeg inaka@tdl.comd Overnighte Nonef Highg Highm Recipe: Bratwurst Sausage I Ingredients: Yield: 5 lbs 2 1/2 lb Lean veal 2 1/2 lb Lean pork 1 ts White pepper 1 1/2 c Water 1 1/2 ts Mace 1 c Fine breacrumbssoaked in1/2 c Milk 1 1/2 ts Nutmeg 3 ts Salt Try substituting 2 teaspoons dried sage for the mace and nutmeg -- delicious! Method: 1. Cube the meats, mix together, and grind twice. Add mace, nutmeg, salt and pepper and grind a third time. 2. Using your hands, combine the meat with the bread crumbs. Add the water and bea t with a wooden spoon until light and fluffy. 3. Stuff into pork casings and tie securely into desired lengths. The bratwurst may be fried lightly in butter, but are also delicious dipped in milk and then broiled or grilled over charcoal. Additional Notes: Recipe From: inaka@tdl.com This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ rom: inaka@tdl.com !pare, is to thickly spread lemon curd on the bread at stage 2 before hacking the crusts, etc. If you *do* give this version a go, you're better off leaving it to go cold, preferably for at least a day, because the lemon taste becomes stronger with the passage of time. Strange, but true. British` 6 slices white bread, stale or fresh Currants, sultanas or raisins (enough to take in generous handfuls) Butter or margarine 2 eggs 1/2 pt milk (that's 10 fl oz to ppl in the US - not 8!) Sugar 1228c inaka@tdl.comd Nonee 30 mins.f Highg Highm Bread Dumplings (Semmelknodel)B Breads & MuffinsC 1/2 # stale white bread 1 c. milk warmed 1 Tbsp. vegetable oil 1 medium onion, chopped 3 eggs 1/2 tsp. salt 1/4 tsp. white pepper 1/8 tsp. ground nutmeg 3 Tbsp. finely chopped parsley apples armenian australian austrian british cheese chicken chinese creole cuban danish dutch julia julia child julia childs julie julie sahni's julie wilson dallas texas june` 1993` 1993` meyer^ kagel karen karen haigh katharine kcbbsf kentuckyZ keo's keo's cuisine honolulu kerry kevin kevin fisher minnesota kinsella'sw kitchen klivens kochrezepte kollection krister krister valtonen kuenzelsau lanza's lelandu leslie linkkila linkoping living locro louisvilleZ lukins madeleine magazine magnifico Bravas PotatoesB AppetizersC A_4 or 5 medium-size potatoes Sauce: 1 cup tomato sauce 2 tsp.mustard 4 drops Tabasco sauce thoroughly. 5. Stuff the mixture into the casings and twist off into four- or five-inch lengths. 6. Refrigerate for up to two days. The bratwurst can be pan fired or grilled over charcoal. German` 3 Ft small hog casings-(1-1/2-inch diameter) 1 1/2 lb Lean pork butt, cubed 1 lb Veal, cubed 1/2 lb Pork fat, cubed 1/4 ts Ground allspice 1/2 ts Crushed caraway seeds 1/2 ts Dried marjoram 1 ts Fresh ground white pepper 1 ts Salt, or to taste a 1228c inaka@cap.or.jpd Overnighte Nonef Highg Highm Bravas PotatoesB AppetizersC A_4 or 5 medium-size potatoes Sauce: 1 cup tomato sauce 2 tsp.mustard 4 drops Tabasco sauce Yield: 5 lbs 2 1/2 lb Lean veal 2 1/2 lb Lean pork 1 ts White pepper 1 1/2 c Water 1 1/2 ts Mace 1 c Fine breacrumbssoaked in1/2 c Milk 1 1/2 ts Nutmeg 3 ts Salt 1. Cube the meats, mix together, and grind twice. Add mace, nutmeg, salt and pepper and grind a third time. 2. Using your hands, combine the meat with the bread crumbs. Add the water and beat with a wooden spoon until light and fluffy. 3. Stuff into pork casings and tie securely into desired lengths. The bratwurst may be fried lightly in butter, but are also delicious dipped in milk and then broiled or grilled over charcoal. GMTry substituting 2 teaspoons dried sage for the mace and nutmeg -- delicious!K German` Yield: 5 lbs 2 1/2 lb Lean veal 2 1/2 lb Lean pork 1 ts White pepper 1 1/2 c Water 1 1/2 ts Mace 1 c Fine breacrumbssoaked in1/2 c Milk 1 1/2 ts Nutmeg 3 ts Salt Try substituting 2 teaspoons dried sage for the mace and nutmeg -- delicious!a whole[ whole chickena whole fresh chives whole garlica whole garlic minced whole-grain wings winter^ wisconsinw withR fennel without wonderful wooden worcestershired worchestershire worked Peel potatoes and cut into medium-size cubes. Fry for a while in warm oil, then in very hot oil to brown them. Drain potatoes and sprinkle with salt. Heat tomato sauce over medium heat; add mustard and Tabasco, mixing well. Spread sauce over potatoes and serve. Spanish``4 or 5 medium-size potatoes Sauce: 1 cup tomato sauce 2 tsp.mustard 4 drops Tabasco sauce Spanish Tapas 10 mins.e 15 mins.f Highg Highm Recipe: Bravas Potatoes Ingredients: 4 or 5 medium-size potatoes Sauce: 1 cup tomato sauce 2 tsp.mustard 4 drops Tabasco sauce Method: Peel potatoes and cut into medium-size cubes. Fry for a while in warm oil, then in very hot oil to brown them. Drain potatoes and sprinkle with salt. Heat tomato sauce over medium heat; add mustard and Tabasco, mixing well. Spread sauce over potatoes and serve. in the US - not 8!) Sugar 3 Ft small hog casings-(1-1/2-inch diameter) 1 1/2 lb Lean pork butt, cubed 1 lb Veal, cubed 1/2 lb Pork fat, cubed 1/4 ts Ground allspice 1/2 ts Crushed caraway seeds 1/2 ts Dried marjoram 1 ts Fresh ground white pepper 1 ts Salt, or to taste 1228c inaka@tdl.comd Overnighte Nonef Highg Highm Recipe: Bratwurst Sausage II Ingredients: 3 Ft small hog casings-(1-1/2-inch diameter) 1 1/2 lb Lean pork butt, cubed 1 lb Veal, cubed 1/2 lb Pork fat, cubed 1/4 ts Ground allspice 1/2 ts Crushed caraway seeds 1/2 ts Dried marjoram 1 ts Fresh ground white pepper 1 ts Salt, or to taste Method: 1. Prepare the casings. 2. Grind the pork, veal, and pork fat separately through the fine blade of the grinder. 3. Mix the ground meats and grind again. 4. Add the remaining ingredients to the m ounces bourbon ounces brandy ounces coconut cream ounces ounces light ounces juice ounces stolichnaya vodka ounces tequila ounces vodka cognac pounds fillet white fish\ pounds fillets pounds fresh rockfish fillets pounds ground pounds cubes pounds cubed about pounds onions chopped about pounds tomatoes coarsely chopped pounds uncooked medium shrimp peeled deveined chicken stock water water stock water stock water water yeast fresh green peppers small tomatoes choppedP plain wholemeal flour desired about teaspoons garlic boneless hoisin sauce soaked water first fresh squeezed lemon juice tarragon taste chopped or-other or-other whitefish fillets orangeG orange orange-flavored orangeliqueur vored orangeliqueur orangeliqueur vored orangeliqueur orangeliqueur outer outer oveni overnight owner oysterU ounces ounces cooked shrimp ounces crumbled cheese ounces diced celeryw ounces dried pasta cooked drained drained diced celeryw cheese ounces diced celeryw unces dried pasta cooked drained ounces cheese crumbled ounces ginger ounces coffee ounces mozzarella shredded ounces coffee ounces orange juice ounces sauted onionsw ounces sliced corned finely chopped ounces wisconsin colby cheesew all-purpose flour bamboo shoots bread flour mushrooms drained clear honey cream cheese fresh mushrooms frozen ground almonds icing sugar grain medium oatmeal mixed dried fruit raisins scallions self-raising flour sauerkraut saurce sausage sausage optional sause saute saute skillet sautedw sauteed sauteeing sauterne savory savory seasoned seasoningH seasonings seasonings teasp sesame second secretg section belowP seed[ seedcrushed These Semmelknodel are most often eaten in southern Germany and Austria and ia a good way to use stale bread. If dumplings are left over, slice, sprinkle with beaten egg and saute in hot margarine.K German ~1/2 # stale white bread 1 c. milk warmed 1 Tbsp. vegetable oil 1 medium onion, chopped 3 eggs 1/2 tsp. salt 1/4 tsp. white pepper 1/8 tsp. ground nutmeg 3 Tbsp. finely chopped parsley These Semmelknodel are most often eaten in southern Germany and Austria and ia a good way to use stale bread. If dumplings are left over, slice, sprinkle with beaten egg and saute in hot margarine. 1228c inaka@tdl.comd 30 mins.e 30 mins.f Mediumg Highm done when they float. Carefully remove dumplings using a slotted spoon. Drain well. Serve immediately with roast meat and gravy or sauce. Dumplings are excellent with roast goose or duck. VDEFButtery Sauce: -------------- 3/4 cup sugar 1/2 cup butter 1 slightly beaten egg 1/4 cup chocolate creme liqueur, apple brandy, creme de cacao, orange liqueur, or amaretto blend well. Mixture should be stiff. Add milk or bread to adjust consistency. Working with floured hands, form smooth paste into a roll about 2 1/2-inches in diameter. Cut roll in 8 pieces. Form each piece into a dumpling. Bring a large saucepan of salted 6 until you have run out of bread or filled the bowl (the two things *do* usually happen together, thank goodness) 8. Beat the two eggs in another bowl with the milk. 9. Pour the mixture over the bread, fruit and sugar and leave to stand for at least 30 minutes. 10. Put bowl in oven and cook until the bread has turned golden brown and the egg/milk mixture has set (about 30 to 40 mins). Can be eaten hot or cold (probably better cold). A delicious variant, although somewhat messy to prep LISTA 5 mins. 10 mins. 15 mins. 20 mins. 25 mins. 30 mins. 45 mins. 1 Hour 1 hr & 15 mins. 1 hr & 30 mins. 1 hr & 45 mins. 2 hrs 2 hrs & 30 mins. 3 hrs 4 hrs 5 hrs 6 hrs 7 hrs 8 hrs 9 hrs 10 hrs Overnight them in - not so thick it scorches, not so thin it sogs up your dumplings when you're done cooking them. bread pudding bread pudding bread pudding souffle breadsticks breast breast chicken lettuce sauce breasts brendan's brendan's famous onion rings breton breton croute brine broccoli broccoli garlic sauce broccoli broccoli up your dumplings when you're done cooking thickly spread lemon curd on the bread at stage 2 before hacking the crusts, etc. If you *do* give this version a go, you're better off leaving it to go cold, preferably for at least a day, because the lemon taste becomes stronger with the passage of time. Strange, but true. Break bread into small pieces; place in a medium bowl. Pour warm milk over bread. Heat oil in a medium skillet. Add onion, saute until golden brown. Add sauteed onion, eggs, salt, white pepper, nutmeg, and parsley to bread mixture; blend well. Mixture should be stiff. Add milk or bread to adjust consistency. Working with floured hands, form smooth paste into a roll about 2 1/2-inches in diameter. Cut roll in 8 pieces. Form each piece into a dumpling. Bring a large saucepan of salted w nater to a boil. Add dumplings, one at a time, to boiling water, making sure they are not over-crowded. DO NOT COVER. Simmer over low heat about 15 minutes. Dumplings are done when they float. Carefully remove dumplings using a slotted spoon. Drain well. Serve immediately with roast meat and gravy or sauce. Dumplings are excellent with roast goose or duck. 1228c Grandmother Gierd 25 mins.e 10 mins.f Mediumg Highm Recipe: Bread Dumplings II Ingredients: 1 C white flour 2 tsp fresh double acting baking powder 1/2 tsp salt (1/2 tsp poultry seasoning - optional) Sift dry ingredients together 3 times. The secret to light dumplings is NEVER,NEVER take the top off the pot until they should be done - if you do, they collapse into leaden little lumps. This, of course, means that you must make a superior gravy to cook them in - not so thick it scorches, not so thin it sogs up your dumplings when you're don ead Pudding IB DessertsC 4DN6 eggs 1 qt milk 1/2 - 3/4 cup sugar 1 tsp vanilla. 3 1/2 cups dry bread cubes t to light dumplings is NEVER,NEVER take the top off the pot until they should be done - if you do, they collapse into leaden little lumps. This, of course, means that you must make a superior gravy to cook them in - not so thick it scorches, not so thin it sogs up your dumplings when you're done cooking them. German 1 pound rigatoni 6 medium tomatoes, sliced very thin 2 sweet red or yellow peppers, seeded and sliced in thin strips 1/2 cup roughly chopped fresh basil OR 1 tablespoon dried basil Combine the tomatoes, peppers, bail, garlic, oil, salt, pepper and set aside. Boil the pasta, then drain well. Toss with cheese to taste and add the tomato mixture. Add salt, pepper, and cheese to taste 3 cloves garlic, finely chopped olive oil as needed--at least 1/4 cup salt and pepper 1 wedge freshly grated parmesan or romano cheeseK Italian <1 pound rigatoni 6 medium tomatoes, sliced very thin 2 sweet red or yellow peppers, seeded and sliced in thin strips 1/2 cup roughly chopped fresh basil OR 1 tablespoon dried basil 3 cloves garlic, finely chopped olive oil as needed--at least 1/4 cup salt and pepper 1 wedge freshly grated parmesan or romano cheese inaka@tdl.com 20 mins. Bread Dumplings IIB Breads & MuffinsC ManyD 1 C white flour 2 tsp fresh double acting baking powder 1/2 tsp salt (1/2 tsp poultry seasoning - optional) Sift dry ingredients together 3 times. arine.K German ~1/2 # stale white bread 1 c. milk warmed 1 Tbsp. vegetable oil 1 medium onion, chopped 3 eggs 1/2 tsp. salt 1/4 tsp. white pepper 1/8 tsp. ground nutmeg 3 Tbsp. finely chopped parsley These Semmelknodel are most often eaten in southern Germany and Austria and ia a good way to use stale bread. If dumplings are left over, slice, sprinkle with beaten egg and saute in hot margarine. 1228c inaka@cap.or.jpd 30 mins.e 30 mins.f Mediumg Highm Bread Dumplings IIB Breads & MuffinsC ManyD 1 C white flour 2 tsp fresh double acting baking powder 1/2 tsp salt (1/2 tsp poultry seasoning - optional) Sift dry ingredients together 3 times. 3 times. edible edible flowers optional effect egalement egalement eggplantb eggplants 70 minsf Highg Highm Recipe: Bread Pudding II Ingredients: 6 slices bread 1/2 cup margarine, melted 1/2 cup packed brown sugar 1/2 tsp ground cinnamon 1/3-1/2 cup raisins 3 eggs slightly beaten 1/3 cup white sugar 1 tsp vanilla dash of salt 2 1/2 cups scalded milk Method: Heat oven to 350 F. Mix cinnamon and sugars together. Brush both sides of bread with margarine and place on cookie sheet. Sprinkle with cinnamon and sugar mixture and toast in oven approx 5 min. Cool and cut into cubes or crumble gen mixture and toast in oven approx 5 min. Cool and cut into cubes or crumble gently into casserole. Mix eggs, leftover sugar mixture, vanilla, and salt and add to scalded milk slowly. Sprinkle raisins over bread and pour milk mixture over all. Place casserole in 9x9x2 square pan on oven rack; pour very hot water (1 in deep) into pan. Bake until knife inserted half way between edge and center comes out clean, 65-70 min. Remove from oven. Serve warm or cool. Bring an egg up to 1/2 C with milk and mix together - then add to dry ingredients and stir together until moist (looks like sticky muffin batter) Drop tablespoonsful into a dutch oven half full of boiling gravy, cover and cook 7-10 minutes(until float to the top and are cooked through) You'll have to experiment with a few until you get the hang of your liquid, size of dumpling and pot, etc. Pot should be no more than 1/2 full of sauce but still several inches deep. remove from pot and servBke immediately with lots of gravy and meat dish of your choice (ours was boiled chicken in oceans of gravy). @The secret to light dumplings is NEVER,NEVER take the top off the pot until they should be done - if you do, they collapse into leaden little lumps. This, of course, means that you must make a superior gravy to cook them in - not so thick it scorches, not so thin it sogs up your dumplings when you're done cooking them. German vinegar cabbagea cabbage cabbage finely chopped evaporated low-fat evaporated milkC eagle brand sweetened condensed alaska salmon ounce salmon ounce pineapple chunks juice 5-1/2 evaporated sweetened tomato paste tomato paste tomato paste tomato paste tomato paste tomato paste tomato paste omato paste cashew halves chicken broth chicken stock chocolate chips chopped fresh mushrooms chopped green onions chopped pecans frostingZ chopped/washed/drain spinach VDEFA( (LIST LISTA 5 mins. 10 mins. 15 mins. 20 mins. 25 mins. 30 mins. 35 mins. 40 mins. 45 mins. 50 mins. 55 mins. 1 Hour 1 hr & 15 mins. 1 hr & 30 mins. 1 hr & 45 mins. 2 hrs 2 hrs & 30 mins. 3 hrs 4 hrs 5 hrs 6 hrs 7 hrs 8 hrs 9 hrs 10 hrs Overnight VDEFA( (LIST LISTA Medium VDEFA( (LIST LISTA Medium VDEFA( American 3/4 cup milk 4 egg yolks 4 egg whites 1/2 tsp vanilla 1/4 cup sugar Buttery Sauce: 3/4 cup sugar 1/2 cup butter 1 slightly beaten egg 1/4 cup chocolate creme liqueur, apple brandy, creme de cacao, orange liqueur, or amaretto American 1/2 cup milk 1/4 cup chocolate creme liqueur, apple brandy, creme de cacao, orange liqueur or amaretto 1/4 cup sugar 1/2 tsp vanilla 1/8 tsp salt 1 1/2 cups dry bread cubes 3 tblsp butter 1/4 cup all-purpose flour dash salt 3/4 cup milk 4 egg yolks 4 egg whites 1/2 tsp vanilla 1/4 cup sugar Buttery Sauce: 3/4 cup sugar 1/2 cup butter 1 slightly beaten egg 1/4 cup chocolate creme liqueur, apple brandy, creme de cacao, orange liqueur, or amaretto 1228c inaka@tdl.comd 45 mins.e 50 minsf Highg Highm A"Breast of Chicken in Lettuce SauceB PoultryC 4rve warm or cool. American Brendan's Famous Onion RingsB AppetizersC ManyD 1 or 2 large onions 1 bottle of your favorite hot salsa a few drops of your favorite hot sauce 2 cups of all-purpose flour (you may need more) Oil for frying Slice onions into rings. Mix your favorite hot salsa with a few drops of your favorite hot sauce to get it slightly hotter than you would like it. Coat onion rings, one at a time in salsa, then cover with flour. Place on plate until you have a sufficient quantity ready to fry. (Do not throw out the remaining salsa and flour) When you have the rings dipped, heat oil in the pan until hot, then start frying the rings. brown on both sides. When they are done, mix the remaining salsa and fl plate until you have a sufficient quantity ready to fry. (Do not throw out the remaining salsa and flour) When you have the rings dipped, heat oil in the pan until hot, then start frying the rings. brown on both sides. When they are done, mix the remaining salsa and fl tspnH tspns tubetti tubular tumeric turkey turmericE turmeric turmeric turmeric turmeric tasteH turmeric pinch turmeric powder turned turnip turnipsQ turtle tuscan twelve twelve 8-inch flour tortillas twice twist twist twist ukrainians ultimate umekyu bouquet garni persil laurier| unaged unbaked garlic cloves garlic cloves mincedU garlic cloves minced large shallots mincedW garlic cloves unpeeled cumin seeds green peppers chopped green onions green onions chopped green onions sliced green peppers pieces hard-boiled peeled hardboiled heads roasted garlic jalapeno chile peppers stemmed seeded diced large bananas large carrots large cloves garlic minced large cloves garlic chopped large large juicy cloves garlic large peppers seeded slivers large russet potatoes large tomatoes tomatoes tomatoes large juicy cloves garlic garlic large large juicy cloves garlic equal chunks oignons blancs 4 breast of chicken 1 tablespoon balsamic vinegar 2 table spoon extravirgin olive oil 1 small lettuce 1 handful fresh basil leaves 1/2 clove garlic Pinch of salt 4-8 sage leaves Juice of one lemon Marinate chicken breasts with a little olive oil, lemon juice and the sage leaves which will be pressed onto the meat (you can also fix it with a toothpick). Wash the lettuce well, remove the white part of the stem, dry well, chop coarsely and place in the blender with the basil, salt, balsamic vinegar and garlic. Blend until smooth, add the olive oil a slower speed until creamy. Grill the chicken breast on over charcoal or in a cast iron pan. Pour the sauce on the bottom of the plate. SliBqce the chicken breast, recompose and place over the sauce, decorate with strips of red pepper or red tomato skin. Italian kes one cup. llyally cooked quarterQ crushed garlic clove pesto about tablespoons cucumber cream cheese unsalted butter liter cream cheese unsalted butter unsalted butter cheese unsalted butter l hot, then start frying the rings. brown on both sides. When they are done, mix the remaining salsa and our together, add more salsa if dry, more flour if wet, until you have a thick paste, like bread dough. Fry in the hot oil until brown and crispy. The smaller the better!! Serve with lots of salt, ketcup, and salsa or hot sauce. 4 breast of chicken 1 tablespoon balsamic vinegar 2 table spoon extravirgin olive oil 1 small lettuce 1 handful fresh basil leaves 1/2 clove garlic Pinch of salt 4-8 sage leaves Juice of one lemon 1228c inaka@tdl.comd 30 mins.e 20 mins.f Mediumm Recipe: Breast of Chicken in Lettuce Sauce Ingredients: 4 breast of chicken 1 tablespoon balsamic vinegar 2 table spoon extravirgin olive oil 1 small lettuce 1 handful fresh basil leaves 1/2 clove garlic Pinch of salt 4-8 sage leaves Juice of one lemon Method: Marinate chicken breasts with a little olive oil, lemon juice and the sage leaves which will be pressed onto the meat (you can also fix it with a toothpick). Wash the lettuce well, remove the white part of the stem, dry well, ch ith strips of red pepper or red tomato skin. Italian strips of red pepper or red tomato skin. Italianlian Strawberry MargaritaB CocktailsC 2 t. coarse salt 1 lime wedge 1 1/2 ounces tequila 1/2 ounce strawberry liqueur 1 1/2 t. cointreau or triple sec 1 1/2 ounces lime juice 1 strawberry WPlace the salt in a saucer. Rub the rim of a collins glass with the lime wedge and dip the glass into the salt to coat the rim thoroughly; discard the lime. In a shaker half filled with ice cubes, combine the tequila, strawberry liqueur, cointreau, and lime juice. Shake well. Strain into a cocktail glass and garnish with the strawberry. Mexican` 2 t. coarse salt 1 lime wedge 1 1/2 ounces tequila 1/2 ounce strawberry liqueur 1 1/2 t. cointreau or triple sec 1 1/2 ounces lime juice 1 strawberry 1228c inaka@tdl.comd 10 mins.e Nonef Noneg Mediumm Stuffed Boneless Lamb RoastB LambC AFirmly mix in a terrine butter, sugar then flour and liquor of orange blossom. Let rest about one hour covered. Buttered a round cake tin (about 5 cm height and 20 cm in diameter). Firmly stiff eggs white, mix them slowly to the dough. Pour the dough in the cake tin , cook 40 minutes in a moderate oven without covering. French` 150 g of melted half-salt butter 150 g powder sugar 150 g of flour 4 eggs (separate yellow from white) 1 coffee spoon of liquor of orange blossom 10g of baking powder mixed in 10cl of milk. 1228c inaka@tdl.comd 20 mins.e 45 mins.f Mediumg Highm Brie En CrouteB AppetizersC 12Dj1 sheet Pepperidge Farm frozen Puff Pastry 1 lb Brie Cheese (round) 1 pkg Boursin Cheese 1 egg 1 tsp water same liqueur you used in the souffle). Serve the sauce warm over souffle. Makes one cup. our together, add more salsa if dry, more flour if wet, until you have a thick paste, like bread dough. Fry in the hot oil until brown and crispy. The smaller the better!! Serve with lots of salt, ketcup, and salsa or hot sauce. American` 1 or 2 large onions 1 bottle of your favorite hot salsa a few drops of your favorite hot sauce 2 cups of all-purpose flour (you may need more) Oil for frying Chile-Heads Recipe Collection 25 mins.e 25 mins.f Highg Highm Breton CakeB CakesC 150 g of melted half-salt butter 150 g powder sugar 150 g of flour 4 eggs (separate yellow from white) 1 coffee spoon of liquor of orange blossom 10g of baking powder mixed in 10cl of milk. ou have the rings dipped, heat oil in the pan until hot, then start frying the rings. brown on both sides. When they are done, mix the remaining salsa and fll and 1 cup beef broth 1 cup water 1 bay leaf 1 clove garlic,peeled 1 onion (minced) 2 Tablespoons minced celery leaves 1/4 tsp.salt 1/8 tsp pepper 1/4 C. heavy cream 3 Thin slices Lemon 1228c inaka@tdl.comd 15 mins.e 20 mins.f Recipe: Broccoli with Garlic Sauce Ingredients: 1 cup beef broth 1 cup water 1 bay leaf 1 clove garlic,peeled 1 onion (minced) 2 Tablespoons minced celery leaves 1/4 tsp.salt 1/8 tsp pepper 1/4 C. heavy cream 3 Thin slices Lemon Method: Simmer all ingredients but the cream and lemon slices,covered for 20 minutes. Then strain into another saucepan. Add cream and heat over lowest heat for 3-5 minutes. Add salt and pepper to taste. Serve hot wi over lowest heat for 3-5 minutes. Add salt and pepper to taste. Serve hot with lemon slices on top of your cooked broccoli. This sauce is also good on meat. Chinese Beat the egg and water together in a small bowl.Thaw pastry 20 minutes; on a floured surface roll to a 15-inch circle.Preheat oven to 400F degrees.Slice Brie in half horizontally. Spread Boursin cheese on one half.Re-assemble Brie and place in the center of pastry.Brush pastry edges with egg wash and pull up sides to enclose Brie.Place seam side down on un.greased baking sheet. If desired decorate the top with pastry scraps. Brush with egg wash.Bake for 20 minutes. Let stand 10 minutes (atB) least) before serving.Makes 12 servings. Source: Adapted from recipe included with Pepperidge Farms Puff Pastry(They 'stuff' the Brie with 1/4 cup slicedtoasted almonds and1/4 cup chopped parsley instead of Boursin)*K American e (round) 1 pkg Boursin Cheese 1 egg 1 tsp water water lasagne night class scientist/writer shirley laurier| layer layersZ leaveschopped-and bottle bottled bottles bottom bought chicken 15ozN 15ozN icken d'eau 15ozN 15ozN 15ozN 15ozN beurre 15ozN beurre 15ozN beurre 15ozN purpose flour@ water@ pounds meaty bones@ tablespoons unsalted butter@ sifted flour@ all-purpose flour@ 8-ounce tomato sauce@ anaheim chiles stemmed seeded@ bunches dill@ apple slices@ flour@ sliced onions@ water@ clove garlic minced pressed@ pressed@ ssed@ ressed@ slivers@ ivers@ garlic slivers@ slivers@ oasted crushed@ small chilies chopped@ small loaves italian french bread@ cinnamon@ diced green chilies@ tablespoons black pepper@ tablespoons chopped parsley@ tablespoons brown sugar@ tablespoons flour@ tablespoons fresh juice@ tablespoons molasses@ chicken broth 1-1/2 black garlic sauce@ halibut halved` halvest strips vegetarian hamburger handful handful chopped fresh rocket handfuls handy hard-boiled hard-cooked balsamicI balsamic vinegarI bamboo banana bananasp barbecued barbecured barbeque based basic basic pasta dough basicallyg basil` basil leaves fresh basilic basket basmati batch bath[ bathed batinjaan in1/2 inaka/inakasoft inches included includingo increase indian ingrediants ingredients ingredients cherry sauce ingredients pudding quettes ingredients pudding ingredients grammes grammes it'sk pounds meaty bones pounds wings trimmed separated quarts brown stock baking powder ground cumin taste sugar vinegar tablespoons chopped ciltrano tablespoons flour tablespoons fresh chopped tablespoons fresh chopped espoons fresh chopped chopped espoons flour tablespoons fresh chopped il the sauce becomes creamy and begins to thicken slightly. Add the remaining butter and olive oil. When the sauce has become smooth, return the chicken to the sauce in the pan and simmer for a minute to reheat the chicken In a bowl toss together the peaches, the lemon juice, and 1 tablespoon of the brown sugar and in a buttered flameproof baking pan large enough to hold the peaches in one layer broil the mixture about 6 inches from a preheated broiler for 5 to 7 minutes, or until the peaches are tender. In a small bowl combine the remaining 1 teaspoon brown sugar, the butter, and the cookie crumbs and sprinkle the topping over the peaches. Broil the mixture for 1 to 2 minutes, or until the topping is pale gBGolden. Divide the mixture between 2 dishes and serve it with the cream. American )2 ripe peaches (about 1 pound), peeled, pitted, and cut into 1/4-inch-thick slices 2 teaspoons fresh lemon juice 4 teaspoons firmly packed light brown sugar 1 tablespoon unsalted butter, cut into bits 2 shortbread or butter cookies, crumbled (about 1/4 cup crumbs) heavy cream as an accompaniment Gourmet July 1991 1228c inaka@tdl.comd 30 mins.e 20 mins.f Mediumg Highm Recipe: Brie En Croute Ingredients: 1 sheet Pepperidge Farm frozen Puff Pastry 1 lb Brie Cheese (round) 1 pkg Boursin Cheese 1 egg 1 tsp water Source: Adapted from recipe included with Pepperidge Farms Puff Pastry(They 'stuff' the Brie with 1/4 cup slicedtoasted almonds and1/4 cup chopped parsley instead of Boursin)* Method: Beat the egg and water together in a small bowl.Thaw pastry 20 minutes; on a floured surface roll to a 15-inch circle.Preheat oven to 400F degrees.Slice Brie in ha Farms Puff Pastry(They 'stuff' the Brie with 1/4 cup slicedtoasted almonds and1/4 cup chopped parsley instead of Boursin)* Method: Beat the egg and water together in a small bowl.Thaw pastry 20 minutes; on a floured surface roll to a 15-inch circle.Preheat oven to 400F degrees.Slice Brie in ha emon slices on top of your cooked broccoli. This sauce is also good on meat. Chinese 25 mins.e 5 mins.f Highm Recipe: Broiled Peaches n Cookie-Crumb Topping Ingredients: 2 ripe peaches (about 1 pound), peeled, pitted, and cut into 1/4-inch-thick slices 2 teaspoons fresh lemon juice 4 teaspoons firmly packed light brown sugar 1 tablespoon unsalted butter, cut into bits 2 shortbread or butter cookies, crumbled (about 1/4 cup crumbs) heavy cream as an accompaniment Method: In a bowl toss together the peaches, the lemon juice, and 1 tablespoon of the brown sugar and in a buttered flameproof baki ng pan large enough to hold the peaches in one layer broil the mixture about 6 inches from a preheated broiler for 5 to 7 minutes, or until the peaches are tender. In a small bowl combine the remaining 1 teaspoon brown sugar, the butter, and the cookie crumbs and sprinkle the topping over the peaches. Broil the mixture for 1 to 2 minutes, or until the topping is pale golden. Divide the mixture between 2 dishes and serve it with the cream. ItalianL D6 Roma Tomatoes, Diced 2 Garlic Cloves, Chopped 2 Whole Garlic cloves, peeled 3 tablespoons extra virgin olive oil 2 1/4 teaspoons balsamic vinegar 2 tablespoons chopped fresh basil 1/2 teaspoon salt 1/4 teaspoon pepper 8 slices Italian bread, about 3/4-inch thick 2 tablespoons grated Parmigiano Reggiano cheese (optional) 1228c inaka@tdl.comd 30 mins.e 10 mins.f Recipe: Bruschetta Al Pomodoro e Basilico Ingredients: 6 Roma Tomatoes, Diced 2 Garlic Cloves, Chopped 2 Whole Garlic cloves, peeled 3 tablespoons extra virgin olive oil 2 1/4 teaspoons balsamic vinegar 2 tablespoons chopped fresh basil 1/2 teaspoon salt 1/4 teaspoon pepper 8 slices Italian bread, about 3/4-inch thick 2 tablespoons grated Parmigiano Reggiano cheese (optional) Method: In a medium bowl, toss the tomatoes, chopped garlic, oil, vinegar, basil, salt and pepper until w 1 tblsp sherry 1 tsp cornstarch 1 cup thinly sliced pork a 1228m 12119k 0/0/1 1228c inaka@tdl.comd 30 mins.e 5 mins.f Mediumg Mediumm Recipe: Stir Fried Chicken & Cashews Ingredients: 1 egg white, lightly beaten 1/4 cup soy sauce 1 tablespoon plus 1 teaspoon cornstarch 1 1/2 pounds skinless boneless chicken breasts, cut into 1-inch cubes 1 tablespoon dry sherry 2 teaspoons cider vinegar 1 teaspoon sugar 3 tablespoons vegetable oil 2/3 cup unsalted cashews 1 teaspoon grated fresh ginger 2 scallions, sliced 1 8-ounce can water chestnuts, drained and sliced 1 medium green pepper, cut into 1/2 inch dice Method: In a med white, lightly beaten 1/4 cup soy sauce 1 tablespoon plus 1 teaspoon cornstarch 1 1/2 pounds skinless boneless chicken breasts, cut into 1-inch cubes 1 tablespoon dry sherry 2 teaspoons cider vinegar 1 teaspoon sugar 3 tablespoons vegetable oil 2/3 cup unsalted cashews 1 teaspoon grated fresh ginger 2 scallions, sliced 1 8-ounce can water chestnuts, drained and sliced 1 medium green pepper, cut into 1/2 inch dice Method: In a med 1. Cut bread into 12 slices and lightly toast them. 2. Cut the tomato into small pieces and put them in a bowl with 2 tbsp of oil. 3. Rub garlic on one side of the toasted bread. 4. Dip that side of the bread in the tomato/oil mixture. 5. Cover each piece with tomato. 6. Put the bread back in the broiler for about 2 minutes. A yummy variation: After you have put the tomato on, add a slice of fresh mozzarella on top before you put it back in to broil. Italian`[1/2 loaf French bread Olive oil 1 tomato 1 large garlic clove Basil (leaves or fresh) 1228c inaka@tdl.comd 20 mins.e Nonef A!Bruschetta Al Pomodoro e BasilicoB AppetizersC 6 Roma Tomatoes, Diced 2 Garlic Cloves, Chopped 2 Whole Garlic cloves, peeled 3 tablespoons extra virgin olive oil 2 1/4 teaspoons balsamic vinegar 2 tablespoons chopped fresh basil hes, the lemon juice, and 1 tablespoon of the brown sugar and in a buttered flameproof baking pan large enough to hold the peaches in one layer broil the mixture about 6 inches from a preheated broiler for 5 to 7 minutes, or until the peaches are tender. In a small bowl combine the remaining 1 teaspoon brown sugar, the butter, and the cookie crumbs and sprinkle the topping over the peaches. Broil the mixture for 1 to 2 minutes, or until the topping is pale gBGolden. Divide the mixture between 2 dishes and serve it with the cream. American )2 ripe peaches (about 1 pound), peeled, pitted, and cut into 1/4-inch-thick slices 2 teaspoons fresh lemon juice 4 teaspoons firmly packed light brown sugar 1 tablespoon unsalted butter, cut into bits 2 shortbread or butter cookies, crumbled (about 1/4 cup crumbs) heavy cream as an accompaniment Gourmet July 1991 In a medium bowl, toss the tomatoes, chopped garlic, oil, vinegar, basil, salt and pepper until well mixed and let sit at room temperature for at least 20 minutes to let the flavors mingle. You can store the mixture in the refrigerator for up to 3 hours, but after that, the tomatoes will become too soft. Toast the bread slices under a broiler until the edges are brown on both sides, but still white in the middle. Remove from the oven and when cool enough to handle, rub both si Ades of the bread with the whole garlic cloves until the cloves are too small to hold with your fingers. Lay the bread slices on an oven proof serving plate and top with the tomato mixture. Sprinkle a little of the cheese on top and place it quickly under the hot broiler until the cheese melts. Serve immediately. 1/2 teaspoon salt 1/4 teaspoon pepper 8 slices Italian bread, about 3/4-inch thick 2 tablespoons grated Parmigiano Reggiano cheese (optional) minsR sauce sauce sauce soybean spagetti e-ribs spareribs spearmint special specialty specific specifically spice[ spices spicy spinach spiral spirals splash splitA spoil spoon spoons spray sprig sprigsQ spring spring-rollW sprinkle` sprinkled sprinklingg sproutsV square squares squashH squashes squeeze squeezedW squid stale stalk tomatoes, chopped garlic, oil, vinegar, basil, salt and pepper until well mixed and let sit at room temperature for at least 20 minutes to let the flavors mingle. You can store the mixture in the refrigerator for up to 3 hours, but after that, the tomatoes will become too soft. Toast the bread slices under a broiler until the edges are brown on both sides, but still white in the middle. Remove from the oven and when cool enough to handle, rub both si Ades of the bread with the whole garlic cloves until the cloves are too small to hold with your fingers. Lay the bread slices on an oven proof serving plate and top with the tomato mixture. Sprinkle a little of the cheese on top and place it quickly under the hot broiler until the cheese melts. Serve immediately. 1/2 teaspoon salt 1/4 teaspoon pepper 8 slices Italian bread, about 3/4-inch thick 2 tablespoons grated Parmigiano Reggiano cheese (optional) large onion choppedT large onion chopped large onion chopped large onion chopped finely large onion wedges large onion diced large onion finely chopped large onion minced finely Butter Barbecued SalmonB FishC %6--8 lb whole salmon, cleaned salt & pepper, to taste 2 cups chopped mushrooms 1 cup chopped green onions 2 tbs minced parsley 1/2 cup grated Parmesan cheese Grated peel and juice of 1 lemon 1/2 cup (1 stick) butter or margarine, melted 4-5 lemon slices sauces: butter, chili-cheese, or tartar Remove head from salmon, if desired. Place salmon on double thickness of wide foil, making sure foil is three to four inches longer than fish at each end. Sprinkle fish inside and out with salt and pepper to taste. Combine mushrooms, onion, parsley, cheese, lemon peel, and juice. Spoon mixture into fish cavity. Pour butter over fish and top with lemon slices. Cover with another thickness of foil and carefully seal all sides completely. Place on grill four to six inches from glowing co 4 - 5 tablespoons tobasco, or hot sauce enough oil to deep fry a 1228c inaka@cap.or.jpd 30 mins.e 15 mins.f Highg Highm Mix flour, cornstarch, baking powder, salt, water, and oregano in a bowl. In a saucepan, melt butter. Add hot sauce to melted butter. (a little experimentation with amounts will be necessary to find the right amount of heat for you.) After mixing the butter/hot sauce, lower heat.Dip wings in batter, coating them as much as possible.Heat frying oil to medium high and deep fry wings until brown andcrisp, 10 to 15 minutes. Drain on a paper towel. Put wings in saucepan, and toss to coat evenBely. Transfer to platter and serve with Blue Cheese (traditional) or Ranch dressing and celery sticks. Chicken` 2 1/2 pounds wings trimmed and separated 1 cup flour 2 tablespoons cornstarch 2 teaspoons baking powder 1 1/2 teaspoons salt 1/2 teaspoon oregano 1 cup water 1/2 stick butter/margarine 4 - 5 tablespoons tobasco, or hot sauce enough oil to deep fry 1228c inaka@tdl.comd 30 mins.e 15 mins.f Highg Highm tablespoons cornstarch_ tablespoons cream tablespoons crunchy peanut butter tablespoons brown sugarq tablespoons sauce poons sauce ablespoons brown sugarq tablespoons grated parmigiano reggiano cheese optional tablespoons lemon juice tablespoons juice tablespoons margarineC tablespoons molassesq tablespoons dried tomatoes packed tablespoons olive tablespoons oyster sauceU tablespoons creamt tablespoons sauceU tablespoons sugar tablespoons sweet butter tablespoons tahinib tablespoons unsalted butter tablespoons vegetable chicken broth 1-1/2 black garlic sauce sherry sauce grated ginger sodium sauce sugar tblsp buds@ tblsp tblsp vesop substitute sauce@ cider vinegar@ butter@ sugar@ tbsps cream@ teaspoons ground cinnamon@ teaspoons cornstarch@ teaspoons sugar@ tablespoons water@ baking soda@ mustard@ salt@ sherry@ 2-1/2@ green onions@ raisins@ pearl barley rinsed@ tabelspoons shortening@ insed@ tabelspoons shortening@ grain rice@ only@ mushrooms fried butter chopped@ 2lbs@ 2tsp@ flour@ onion chopped@ water@ bread cubes@ bread flour@ peeled sliced tomatoes canned tened butter@ temperature temperature pieces template tender tenderizer Highg Highm Recipe: Butter Cookies (Cookie Press) Ingredients: 1 Cup Butter 1 t. Vanilla 1/4 t. Salt 1/2 t. Almond Extract 3/4 Cup Sugar 2 1/2 Cups Sifted Flour 1 Egg Method: Cream butter with salt till soft. Blend in sugar, 1/4 cup at a time till mixture is fluffy. Beat in egg, vanilla and almond extract. Stir in flour. Pack dough is cookie press; press shapes in ungreased baking sheets,. Bake at 400 , 8 to 10 minutes. Cookies should be set but not brown. Chocolate variation: Blend into the shortening mixture one square ( 1 oz. ) melted and cooled unsweetened chocolate. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ tp://www.tdl.com/~inaka/inakasoft/ ot yet firm. Sprinkle in chives. 1228c inaka@tdl.comd 25 mins.e 1 Hourf Highg Mediumm Recipe: Butter Barbecued Salmon Ingredients: 6--8 lb whole salmon, cleaned salt & pepper, to taste 2 cups chopped mushrooms 1 cup chopped green onions 2 tbs minced parsley 1/2 cup grated Parmesan cheese Grated peel and juice of 1 lemon 1/2 cup (1 stick) butter or margarine, melted 4-5 lemon slices sauces: butter, chili-cheese, or tartar Butter Sauce: 1/2 cup butter or margarine 1 cup sour cream 1/4 tsp seasoned or onion salt 1 tsp chopped chives Chili-Cheese Sauce: 1/2 cup butter or marg p butter or margarine 1 cup sour cream 1/4 tsp seasoned or onion salt 1 tsp chopped chives Chili-Cheese Sauce: 1/2 cup butter or marg the shortening mixture one square ( 1 oz. ) melted and cooled unsweetened chocolate. G+3/4 Cup Sugar 2 1/2 Cups Sifted Flour 1 EggH AmericanL 0`j1 Cup Butter 1 t. Vanilla 1/4 t. Salt 1/2 t. Almond Extract 3/4 Cup Sugar 2 1/2 Cups Sifted Flour 1 Egga 1228c inaka@tdl.comd 25 mins.e 10 mins. als. Turn after 30 minutes and cook 20 to 30 minutes longer. If cooking on smoke-type grill, open foil during last ten minutes and close grill cover so smoke flavor penetrates fish. Serve with choice of sauces. Butter sauce: Melt butter in small saucepan over low heat. Stir in sour cream, seasoned salt, and chives. Warm, but do not boil. Chili cheese sauce: Combine butter and chili sauce in small saucepan. Heat slowly until butter melts.Add cheese and keep warm until ready to serve.C Tartar sauce: Melt butter in small saucepan over low heat.Add sour cream, tartar sauce mix, and pickle relish.Warm, but do not boil. p (1 stick) butter or margarine, melted 4-5 lemon slices sauces: butter, chili-cheese, or tartar Butter Sauce: 1/2 cup butter or margarine 1 cup sour cream 1/4 tsp seasoned or onion salt 1 tsp chopped chives Chili-Cheese Sauce: 1/2 cup butter or margarine 1/2 cup chili sauce 1/3 cup crumbled blue AButter Sauce: 1/2 cup butter or margarine 1 cup sour cream 1/4 tsp seasoned or onion salt 1 tsp chopped chives Chili-Cheese Sauce: 1/2 cup butter or margarine 1/2 cup chili sauce 1/3 cup crumbled blue cheese Tartar Sauce: 1/2 cup butter or margarine 1 cup sour cream 2 tbs sweet pickle relish 1 envelope tartar sauce mix American 6--8 lb whole salmon, cleaned salt & pepper, to taste 2 cups chopped mushrooms 1 cup chopped green onions 2 tbs minced parsley 1/2 cup grated Parmesan cheese Grated peel and juice of 1 lemon 1/2 cup (1 stick) butter or margarine, melted 4-5 lemon slices sauces: butter, chili-cheese, or tartar Butter Sauce: 1/2 cup butter or margarine 1 cup sour cream 1/4 tsp seasoned or onion salt 1 tsp chopped chives Chili-Cheese Sauce: 1/2 cup butter or margarine 1/2 cup chili sauce 1/3 cup crumbled blue curing curly currant currants curried curried tbs/15ml tbs/20g tbs/30ml tbs/3ml tbs/45ml tbs/500ml tbs/5ml teaspW teaspaoon teaspoonC teaspoon lemon juicez teaspoonsM teasps waterq whole wheat flour white brisket cubes salmon fillet skinnedV fresh shrimp shells white fish-halibut snapper pollock ounce ounces ounces vodka butter pounds about tomatoes sliced thick ounces pounds purpose flour pounds chicken wings trimmed separated bones pounds wings trimmed separated quarts brown stock baking powder fresh ground cumin taste sugar vinegar tablespoons chopped ciltrano tablespoons flour tablespoons fresh chopped powder In a food processor fitted with the dough blade, combine the yeast, sugar, flour, salt and baking soda. Combine in a 2-cup measure the hot buttermilk and shortening. With the motor running, slowly pour the liquid through the feed tube. When the dough leaves the side of the bowl and forms a ball (you may not need all the liquid), knead with the machine running for 60 seconds. Remove the dough and blade from the bowl. Knead the dough by hand for a few seconds, adding flour as necessary if th e dough is too sticky. Form dough into a ball. With your thumbs, punch a hole to form a doughnut shape and place into a microwave-safe bowl. Cover with a damp tea towel or microwaveable plastic wrap. Place an 8-oz glass of water in the middle of the microwave and set the bowl beside it. Heat for 3 minutes at with the power set to 10%. Rest 3 minutes. Heat 3 minutes at 10%. Rest for 6 minutes or until doubled in bulk. Remove the dough from the bowl, punch down and knead by hand a few second DsgsDg P[gsD DsgsDg DsgsDg P[gsD s[[sPs DsgsDg P[gs*D DsgsDg DsgsDg P[gsD s[[sPs AqeqAe MYeqA AqeqAe AqeqAe qYYqMq seede mustard garlic powder ground nutmeg ground nutmeg pepper 1/8-1/4 1/8-1/4 mustard powder black peppercorns juice rolled black peppercorns water cooked manicotti coriander roots chopped water dried tomatoes skins yolks olive water habaneros hard-boiled large Potato Sourdough Starter c. sugar 3 tablespoons instant potato flakes 1 pkg active dry yeast 1 cup warm water (120 - 130 )POTATO SOURDOUGH BREAD DOUGH 6 c. bread flour 1/3 c. sugar 1 pkg. active dry yeast 1 tablespoon salt c. vegetable oil 1 c. Potato Sourdough Starter c. warm water (120 Use reserved 1 cup starter in recipe. Starter Food c. sugar 3 tablespoons instant potato flakes 1 c. warm water (120 Combine all ingredients and use to feed starter as directed. From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ aka/inakasoft/ ------------------------------------------ ontheless, just slowly. Shapes to make- Swiss rolls, turnovers, schnecken, Danish loaves with apricot, nuts, cinnamon and sugar, chocolate croissants, cinnamon raisin Cheese filling- 1 1/2 lb each cream Black Bean ChickenB PoultryC Marinade: 1 tab oyster Sauce 1 tab mince garlic 3/4 pound boneless, skinless chicken, cut into 1-inch pieces Seasonings 2 tabs chicken broth 1-1/2 tab Black Bean Garlic Sauce 1 tab Chinese rice wine or dry sherry 1 tab Chili Garlic Sauce 1. Combine marinade ingredients in a bowl. Add chicken and stir to coat. Let stand for 10 minutes. Combine seasoning ingredients in a bowl; set aside. 2. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chicken and stir-fry for 2 minutes. Remove chicken from wok and set aside. 3. Heat remaining 1/2 tabelspoon oil in wok, swirling to coat sides. Add onion and green and red bell peppers; stir-fry for 1-minute. Return chicken to wok and add seasoniadd seasoni Barbeque Sauce IIIB BarbequeC ManyD 1 cup Ketchup 1 6 oz can of tomato paste 1 1/2 cup Honey 1 1/2 tsp Olive oil 2 tsp Tabasco 1 tsp Cayenne pepper 1 tblsp Worcestershire sauce A3Stir everything together and simmer for 20 minutes. 1 tblsp Cocoa powder 1 tsp Juice of lemon 1/2 tblsp Soy Sauce 1/2 tsp Fresh black pepper 1 1/2 tblsp Curry powder 1 tblsp Paprika 2 cloves garlic crushedK American (1 cup Ketchup 1 6 oz can of tomato paste 1 1/2 cup Honey 1 1/2 tsp Olive oil 2 tsp Tabasco 1 tsp Cayenne pepper 1 tblsp Worcestershire sauce 1 tblsp Cocoa powder 1 tsp Juice of lemon 1/2 tblsp Soy Sauce 1/2 tsp Fresh black pepper 1 1/2 tblsp Curry powder 1 tblsp Paprika 2 cloves garlic crushed 1228c inaka@tdl.comd 15 mins.e 20 mins.f Bean and Corn SalsaB AppetizersC out and let it sit at room temperature for 10 minutes before carving, in order to let the meat reabsorb the juices. Butterflied lamb is a breeze to carve, but less tidy-looking than a straight roasted leg. American` 3-4 tblsp olive oil 2 tblsp regular or low-salt soy sauce 1 crushed garlic clove 1 tblsp crushed rosemary 1 tsp lemon juice, optional 1228c inaka@tdl.comd 30 mins.e 10 mins.f Mediumg Mediumm Recipe: Butterflied Leg Of Lamb Ingredients: 3-4 tblsp olive oil 2 tblsp regular or low-salt soy sauce 1 crushed garlic clove 1 tblsp crushed rosemary 1 tsp lemon juice, optional Method: Trim the lamb as thoroughly as possible, then butterfly it. This is not a particularly easy process, but it lets you roast the lamb in 1/3 the time of doing it "as is". To butterfly the leg of lamb, you'll slit down to the bone where it lies closest to the surface, and then cut it out carefully. Use ness. When it's done, take it Oil 2 tbsp. Mustard seeds 1 tsp. Urad Daal 1 tsp. Cumin seeds 1 tsp. Green Chili 1 Mixed vegs. 1 cup Cabbage 1 medium size Salt to taste Turmeric pinch Heat oil, mustard seeds, Urad Daal, cumin seeds, and green chili. Roast for a few seconds. Add mixed vegs. and cabbage. Sprinkle salt and turmeric. Cook on high heat for a couple of minutes, then cover and cook on low until done. Indian` Oil 2 tbsp. Mustard seeds 1 tsp. Urad Daal 1 tsp. Cumin seeds 1 tsp. Green Chili 1 Mixed vegs. 1 cup Cabbage 1 medium size Salt to taste Turmeric pinch 1228c inaka@tdl.comd 15 mins.e 15 mins.f Mediumm Cacahuetes (Oaxacan Peanuts)B AppetizersC Salted peanuts roasted with garlic, chilies, and spices 20 small dried red, serrano or other chilies, 1 inch long 4 cloves garlic, minced and pressed 2 tablespoons olive oil 2 pounds salted peanuts 1 teaspoon coarse salt; use a salt mill or kosher salt 1 teaspoons chili powder 1 tablespoon 50% active dry yeast 3 tablespoons sugar 5 cups bread flour 2 teaspoons salt 1/4 teaspoon baking soda 2 cups 120oF buttermilk 1/3 cup shortening Makes 2 loavesa 1228c inaka@tdl.comd 20 mins.e 1 hr & 30 mins.f Mediumm Recipe: Buttermilk Bread Ingredients: 1 tablespoon 50% active dry yeast 3 tablespoons sugar 5 cups bread flour 2 teaspoons salt 1/4 teaspoon baking soda 2 cups 120oF buttermilk 1/3 cup shortening Makes 2 loaves Method: In a food processor fitted with the dough blade, combine the yeast, sugar, flour, salt and baking soda. Combine in a 2-cup measure the hot buttermilk and shortening. With the motor running, slowly pour the liquid through the feed tube. When the dough leaves the side of t ssible. Drizzle with olive oil, sprinkle the parmesan on top of that and bake at 350 degrees until squash is tender but not mooshy. Serve hot. for 6 minutes or until doubled in bulk. Remove the dough from the bowl, punch down and knead by hand a few second Cut chicken into pieces and combine with water in large saucepan. Simmer 2 hours then strain off broth. In 2 qt saucepan combine celery, tomatoes and sugar and simmer 1 1/2 hours. Boil chiles 15 min until tender, remove seeds and cut in 1/4 in squares. Mix oregano, cumin, MSG,pepper, salt, chili powder, cilantro and thyme with beer until all lumps are dissolved. Add tomato mixture, chiles, beer mixture and garlic to chicken broth. Melt suet to make 6-8 tblspdroppings.Pour 1/3 of suet dri ppings into skillet, add 1/2 pork chops and brown. Repeat for remaining pork chops. Add pork to broth mixture and cook slowly 30 min. Trim all fat from flank steak and cut into 3/8 cubes. Brown flank steak in remaining drippings about 1/3 at a time. Add to pork mixture. Return to simmer and cook slowly about 1 hour. Add onions and green peppers, simmer 2-3 hours longer, stirring with wooden spoon every 15-20 min. Cool 1 hour then refrigerate 24 hours. Reheat chili before serving. A Baked Lentils With CheeseB BeansC Combine in a shallow 9 x 13 baking dish: 1 3/4 cups lentil, rinsed 2 cups water 2 bay leaves 2 teaspoons salt 1/4 teaspoon pepper 1/4 teaspoon EACH marjoram, sage, and thyme (Preheat oven to 375. Cover tightly and bake 30 minutes. Uncover and stir in: 2 large carrots, sliced 1/8 thick 1/2 cup thinly sliced celeryBake covered for 40 minutes until vegetables are tender. Sprinkle on top: 3 cups shredded cheddar cheese Bake uncovered for 5 minutes until cheese melts. GU4 cloves garlic, minced 2 onions, chopped 1 16-ounce can tomatoes, drained and cut upK American This dish is incredibly easy to make. The sweetness of the roasted garlic is a perfect compliment to the richness of butternut squash, and the parmesan adds just the right amount of saltiness for balance. You can also *boil* the garlic bulbs instead of roasting them, and leave out the olive oil if you want to reduce the fat. It works OK, too. American`R2 butternut squashes 3 heads roasted garlic 2 Tbs. good parmesan 2 Tbs. olive oil 1228c inaka@tdl.comd 20 mins.e 15 mins.f World Championship ChiliB StewsC ManyD 1 (3 lb) chicken 1 1/2 qt water 1/2 lbbeef suet 1/4 cup finely chopped celery 7 cup peeled, chopper tomatoes 2 tsp sugar 5 lbs ctr cut pork chops , thin 4 lbs flank steak 3 medium onions, cut in 1/2 inch pieces 3 green peppers, cut in 3/8 inch pieces not mooshy. Serve hot. 1 hr & 30 mins. s. Turn the bowl over top of the dough and let it rest about 10 minutes. Meanwhile, preheat the oven to 375oF. Grease two glass loaf pans. Cut the dough into 2 pieces. Shape into 2 loaves and place in the prepared pans. Cover the pans loosely with towls. Replace the pans in the microwave. Place the glass of water in the center and the pans off-center. Heat for 3 minutes at with the power set to 10%. Rest 3 minutes. Heat 3 minutes at 10%. Rest for 6 minutes or until doubled in bulk. Brush t ;he loaves lightly with egg white and sprinkle sith poppy, caraway or sesame seeds if desired. Bake 40-50 minutes, or until loaves are goldenbrown and tap hollow on the bottom.I generally make this without microrising the yeast. Each rising takes about an hour to achieve bulk, but the bread comes out a bit lighter. Makes 2 loavesK American butternut butternut squash garlic cabbage cabbage curry cacahuetes cacahuetes oaxacan peanuts caesar caesar salad cafe's cakeK cakes calico campechana campeche-style canapes candied candied fruit canned caper capers capitol capitol punishment chili caramel caramel shrimp saigon palace caramel shrimp saigon palace aigon palace saigon palace rucola yogurt carrot carrot carrots cashew cashew chili cashew noodles casinos casserole catalane butter buttermilk chicken broth cocoa cooking cooking sauce cornmeal drained whole water bread crumbs breadcrumbs sherry fresh basil leaves dried fresh grated parmesan cheese granulated sugar grated parmesan cheese ground unsalted roasted 4-epices poivre cayenne stick butter margarinez almonds toasted coarsely chopped black peppercorns crushedV bottled sauce tabasco brown sugar butter stick butter margarine catsup mustard chicken broth chili powder onion powder chopped celantro sauce cupsC In a pan over medium heat, cook chilies, garlic, and oil for 1 minute, stirring so chilies won t scorch. Mix in peanuts and stir over medium heat; or spread on baking sheet and bake at 350 F (175 C) oven for 5 minutes or until slightly brown. Sprinkle coarse salt and chili powder. Mix well, cool, and store in an airtight container for at least 1 day before serving. Keeps well up to 2 weeks. Makes 7 cups Mexican Salted peanuts roasted with garlic, chilies, and spices 20 small dried red, serrano or other chilies, 1 inch long 4 cloves garlic, minced and pressed 2 tablespoons olive oil 2 pounds salted peanuts 1 teaspoon coarse salt; use a salt mill or kosher salt 1 teaspoons chili powder 1228c inaka@tdl.comd Overnighte 5 mins.f Highg Highm Caesar SaladB SaladsC 4Ds2 Eggs 8 Anchovy Fillets 3 Garlic Cloves 1 Shallot 1/2 Teaspoon Vinegar 1/2 - 1 Cup Oil 1/2 Teaspoon Dijon Mustard powder 4 tablespoons green pepper -- chopped 6 tablespoons white wine 2 teaspoons fresh lemon juice 1 tablespoon fresh parsley -- choppedK Australian I1/2 pound fresh mushrooms 2 tablespoons butter 1 tablespoon oil 1/2 cup parmesan cheese 1 1/2 pounds fillet of sole (or any white fish) 1/4 teaspoon salt 1/4 teaspoon pepper 4 tablespoons green pepper -- chopped 6 tablespoons white wine 2 teaspoons fresh lemon juice 1 tablespoon fresh parsley -- chopped 1228c inaka@tdl.comd 15 mins.e 20 mins.f Mediumm Authentic Greek LambB LambC 4D^Leg of lamb many cloves of garlic lots of oregano and pepper lots of lemon juice a bit of salt 1. In a large wooden bowl press garlic cloves with a fork and smear into bowl. 2. Mash anchovy fillets into bowl with a fork. 3. Cook eggs (in shell) 10 seconds in boiling water. Break open and add yolks to bowl. 4. Add diced shallots to bowl. 5. Add Dijon mustard and mix all ingredients thoroughly. 6. Whisk in 1/2 of oil slowly, then the vinegar. 7. Add remainder of oil until mixture reached desired consistency. 8. Add chilled Romaine lettuce, a small amount of the cheeses and croutons toB` bowl. 9. Toss salad and serve onto chilled salad plates. 10. Sprinkle cheeses lightly over top. G_2 Head Romaine, cleaned and cut into 1 wide strips Grated Romano Cheese Grated Parmesan CheeseK American` 2 Eggs 8 Anchovy Fillets 3 Garlic Cloves 1 Shallot 1/2 Teaspoon Vinegar 1/2 - 1 Cup Oil 1/2 Teaspoon Dijon Mustard 2 Head Romaine, cleaned and cut into 1 wide strips Grated Romano Cheese Grated Parmesan Cheesea 1228c inaka@tdl.comd 15 mins.e Cpbout 5 minutes before serving time, add cheese. Just before serving, add lime juice and stir with wooden spoon. 1 lb jack cheese, shredded 6 long green chiles 1 tsp oregano 1 tblsp ground cumin 1/2 tsp MSG 1 tblsp pepper 4 tsp salt 5 tblsp chili powder 1 tsp cilantro 1 tsp thyme 1 cup beer 2 cloves garlic, finely chopped juice of limeK Mexican 1 (3 lb) chicken 1 1/2 qt water 1/2 lbbeef suet 1/4 cup finely chopped celery 7 cup peeled, chopper tomatoes 2 tsp sugar 5 lbs ctr cut pork chops , thin 4 lbs flank steak 3 medium onions, cut in 1/2 inch pieces 3 green peppers, cut in 3/8 inch pieces 1 lb jack cheese, shredded 6 long green chiles 1 tsp oregano 1 tblsp ground cumin 1/2 tsp MSG 1 tblsp pepper 4 tsp salt 5 tblsp chili powder 1 tsp cilantro 1 tsp thyme 1 cup beer 2 cloves garlic, finely chopped juice of lime 1228c C.V. Woodsd Overnighte 6 hrsf Highg Highm 4 hours. Reheat chili before serving. A Cabbage CurryB VegetablesC 4ing time, add cheese. Just before serving, add lime juice and stir with wooden spoon. 1 lb jack cheese, shredded 6 long green chiles 1 tsp oregano 1 tblsp ground cumin 1/2 tsp MSG 1 tblsp pepper 4 tsp salt 5 tblsp chili powder 1 tsp cilantro 1 tsp thyme 1 cup beer 2 cloves garlic, finely chopped juice of limeK Mexican 1 (3 lb) chicken 1 1/2 qt water 1/2 lbbeef suet 1/4 cup finely chopped celery 7 cup peeled, chopper tomatoes 2 tsp sugar 5 lbs ctr cut pork chops , thin 4 lbs flank steak 3 medium onions, cut in 1/2 inch pieces 3 green peppers, cut in 3/8 inch pieces 1 lb jack cheese, shredded 6 long green chiles 1 tsp oregano 1 tblsp ground cumin 1/2 tsp MSG 1 tblsp pepper 4 tsp salt 5 tblsp chili powder 1 tsp cilantro 1 tsp thyme 1 cup beer 2 cloves garlic, finely chopped juice of lime 1228c C.V. Woodsd Overnighte 6 hrsf Highg Highm Cabbage CurryB VegetablesC ounces bourbon ounces ounces unsweetened chocolate chopped ounces white tequila baking chocolate bamboo shoots butter butter bacon chinese pickles grated chocolate mixed dried fruit raisins noodles sprouts scallions split toasted almonds sugar sweet butter temperature pints chicken stock defatted dividedw potatoes boiled skins potatoes medium pound boned rolled pounds boiled potatoes liced pints chicken stock defatted dividedw pommes golden pommes golden pommes golden pommes golden dividedw pommes terre pommes golden boned rolled pounds boiled potatoes black pepper fresh ground black pepper taste freshly grinded black pepper taste freshly ground blace pepper taste freshly ground black pepper taste freshly ground black peppergarnishes freshly ground pepper freshly ground pepper taste pepperT pepper optional pepper optional sauce vegetable cocktail juice sauce sauce sauce zeste citron beetQ beets before belacan bellP belly beverage biaso bicarbonate bigotta birmingham biscuit biscuit-like biscuits bite-size bitters bittersweet blace blachan blackC cloves garlic finely chopped cloves garlic finely minced cloves garlic minced cloves garlic minced pressedT cloves garlic peeled cloves garlic peeled finely minced cloves garlic pressed cloves garlic pressed minced cloves minced garlic cloves garlic cucumbers diced small cloves garlic 120of buttermilk tomatoes chopped cheddar grated purpose flour all-purpose flourZ buttermilk chopped mushrooms cooked chickpeas cooked defatted chicken broth canned broth bouillon cubes flour granulated sugarZ grated cheese long-grain white grenadine grey's griddlecakes grill grilled grilled tomatoes fresh nutmeg grinded grinder grinding grinding black pepper grindings grinds grissini grocery groseilles grosses groundD Mediumg Highm Recipe: Caesar Salad Ingredients: 2 Eggs 8 Anchovy Fillets 3 Garlic Cloves 1 Shallot 1/2 Teaspoon Vinegar 1/2 - 1 Cup Oil 1/2 Teaspoon Dijon Mustard 2 Head Romaine, cleaned and cut into 1 wide strips Grated Romano Cheese Grated Parmesan Cheese Method: 1. In a large wooden bowl press garlic cloves with a fork and smear into bowl. 2. Mash anchovy fillets into bowl with a fork. 3. Cook eggs (in shell) 10 seconds in boiling water. Break open and add yolks to bowl. 4. Add diced shallots t n boiling water. Break open and add yolks to bowl. 4. Add diced shallots to bowl. 5. Add Dijon mustard and mix all ingredients thoroughly. 6. Whisk in 1/2 of oil slowly, then the vinegar. 7. Add remainder of oil until mixture reached desired consistency. 8. Add chilled Romaine lettuce, a small amount of the cheeses and croutons to bowl. 9. Toss salad and serve onto chilled salad plates. 10. Sprinkle cheeses lightly over top. eesea 1228c inaka@cap.or.jpd 15 mins. 1 T oregano 2 T paprika 2 T MSG (monosodium glutamate) 9 T Chili powder, light 4 T cumin 4 T beef bouillon (instant, crushed) 24 oz Old Milwaukee beer 2 C water 4 lb extra lean chuck, chili grind 2 lb extra lean pork, chili grind 1 lb extra lean chuck, cut into 1/4" cubes In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water. Let simmer.In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with Wesson oil or suet.Drain and add to simmering spices.Continue until all meat is done.Saute chopped onion and garlic in 1 T. oil or suet.Add to spices and meat mixture. Add water as needed.Simmer 2 hours.Add mole, sugar, coriander seed, hot sauce and tomato sauce.Simmer 45 min.Dissolve masa harina flour in warm B water to form a paste.Add to chili.Add salt to taste.Simmer for 30 minutes.Add additional Louisiana Hot Sauce for hotter taste. overnight Trim the lamb as thoroughly as possible, then butterfly it. This is not a particularly easy process, but it lets you roast the lamb in 1/3 the time of doing it "as is". To butterfly the leg of lamb, you'll slit down to the bone where it lies closest to the surface, and then cut it out carefully. Use a sharp knife! You'll also need to get out the kneecap, which is not hard, but a pain. When you're done, you'll have exposed a thick vein of fat that was next to the bone; trim this out as well. When you're done, you'll have a mess. :-) Essentially, you've "unwrapped" the meat from around the bone, so that it can lie flat on a roasting pan. If there are any particularly thick parts that won't lie flat, slit them (in the direction that the bone used to run) so they will. You may wish to cut off the portion of meat closest to the shank (the narrow end), because the white tendons there can make that meat tough. Use it for stock, or remove the tendons and use the rest for shis heaping spoonfuls about think heaping ground allspice^ ginger jalapenos seeded finely chopped lapenos seeded finely chopped ginger jalapenos seeded finely chopped shrimp paste together allspice^ shrimp paste together jalapenos seeded finely chopped japanese cucumbers chili powder julienne strips lemon pounds skirt steak sections large about pound total onions chopped large laurel leaves large cloves garlic minced large dried black mushrooms large yolks large garlic cloves chopped large garlic cloves minced large garlic cloyes finely chopped large handfuls rocket large heavy sweet peppers stemmed cored large onions chopped pepper chopped .2 large onions, finely chopped 10 cloves garlic, finely chopped 1/2 C Wesson oil or kidney suet 1 tsp mole (powdered), also called mole poblano 1 T sugar 1 tsp coriander seed (from Chinese parsley, cilantro) 1 tsp Louisiana Red Hot Sauce (Durkee's) 8 oz tomato sauce 1 T Masa Harina flour salt to taste Mexican 1 T oregano 2 T paprika 2 T MSG (monosodium glutamate) 9 T Chili powder, light 4 T cumin 4 T beef bouillon (instant, crushed) 24 oz Old Milwaukee beer 2 C water 4 lb extra lean chuck, chili grind 2 lb extra lean pork, chili grind 1 lb extra lean chuck, cut into 1/4" cubes 2 large onions, finely chopped 10 cloves garlic, finely chopped 1/2 C Wesson oil or kidney suet 1 tsp mole (powdered), also called mole poblano 1 T sugar 1 tsp coriander seed (from Chinese parsley, cilantro) 1 tsp LouisiaBQna Red Hot Sauce (Durkee's) 8 oz tomato sauce 1 T Masa Harina flour salt to taste 1228c inaka@cap.or.jpd Overnighte 4 hrsf Highg Highm Caramel Shrimp Saigon PalaceB SeafoodC m1 1/2 teasp vegetable or olive oil 1 garlic clove, minced 1/2 cup plus 2 tabs water 2 teasps Asian fish sauce (preferably nuoc nam*), or to taste 3 teasps sugar 12 medium shrimp or 8 to 10 large shrimp (about 1/2 pound), shelled and deveined 2 scallions, cut diagonally into 2-inch pieces 1/4 onion, cut into wedges 1 tab cornstarch Garnish:fresh coriander sprigs In a 10-inch heavy skillet heat vegetable or olive oil over moderately high heat until hot but not smoking and saut garlic, stirring, until golden. Add 1/2 cup water, fish sauce, and 2 teaspoons sugar and simmer until sugar is dissolved. Remove skillet from heat. In a small heavy skillet cook remaining 1 teaspoon sugar over moderately high heat until sugar melts and turns golden caramel and remove skillet from heat. Add some of water mixture to caramel, stirring until caramel is dissolved l, stirring until caramel is dissolvedlved Makes about 5 quarts, using about a pound of dills per quart. (Oh, andwe always used pickles straight out of our garden). Brine: 3 quarts boiling water 2 cups white vinegar 1/2 cup coarse salt 1 teaspoon alum 1228c inaka@tdl.comd Overnighte Nonef Recipe: Mrs. Lehbour's Dill Pickles Ingredients: Makes about 5 quarts, using about a pound of dills per quart. (Oh, andwe always used pickles straight out of our garden). Brine: 3 quarts boiling water 2 cups white vinegar 1/2 cup coarse salt 1 teaspoon alum Method: Wash dills in hot water. Soak overnight in cold water (use ice orplace in refrigerator).Bring water to a boil and add rest of ingredients. Boil until dissolved.Sterilize canning jars. While still r olive oil on top. Serve with pitta bread. r, it is best to store them in a dark cool place(the lucky woman has a huge pantry!) Then pop open a jar and enjoy! .2 large onions, finely chopped 10 cloves garlic, finely chopped 1/2 C Wesson oil or kidney suet 1 tsp mole (powdered), also called mole poblano 1 T sugar 1 tsp coriander seed (from Chinese parsley, cilantro) 1 tsp Louisiana Red Hot Sauce (Durkee's) 8 oz tomato sauce 1 T Masa Harina flour salt to taste Mexican 1 T oregano 2 T paprika 2 T MSG (monosodium glutamate) 9 T Chili powder, light 4 T cumin 4 T beef bouillon (instant, crushed) 24 oz Old Milwaukee beer 2 C water 4 lb extra lean chuck, chili grind 2 lb extra lean pork, chili grind 1 lb extra lean chuck, cut into 1/4" cubes 2 large onions, finely chopped 10 cloves garlic, finely chopped 1/2 C Wesson oil or kidney suet 1 tsp mole (powdered), also called mole poblano 1 T sugar 1 tsp coriander seed (from Chinese parsley, cilantro) 1 tsp LouisiaBQna Red Hot Sauce (Durkee's) 8 oz tomato sauce 1 T Masa Harina flour salt to taste 1228c inaka@tdl.comd Overnighte 4 hrsf Highg Highm Gca.1 lb fish Dough: 12 oz flour 1 egg 2 tblsp baking powder 3 1/2 tblsp cornstarch 1 tsp salt 1 cup water flour to dust oil to fry and for the dough Further Ingredients: 7 oz canned pineapple pieces 3/4 cup syrup from canned pineapple 1 tblsp cornstarch 2 tblsp vinegar 1 tblsp soy sauce 2 tblsp sugar green tops of 2 scallions es, minced 52 (about) grape leaves from jar (about two 2-pound jars) 1/4 cup fresh lemon juice Yogurt-Feta dip 1 cup plain yogurt (do not use low-fat or nonfat) 4 ounces feta cheese, crumbled 1 large green onion, cut into 1-inch pieces 1/4 teaspoon grated lemon peel Method: For pine nut dolmades: Place tomatoes with their juice in large bowl. Add next 7 ingredients and mix to blend. Season with salt and pepper. Rinse grape leaves under cold water. Drain. Cover bottom of heavy large Dutch oven with grape leaves (about 6). Place 1 grape leaf on work surface, vein side up; cut off stem. Place about 1 tablespoon rice mixture in center of leaf towa inaka inaka [, and transfer mixture back to larger skillet. Add shrimp and cook over moderately high heat, stirring, 2 minutes. In a small bowl stir together cornstarch and remaining 2 tablespoons water and stir into shrimp mixture. Cook shrimp mixture, stirring, until sauce is thickened and season with salt and pepper. Garnish shrimp with coriander sprigs. Vietnamese n1 1/2 teasp vegetable or olive oil 1 garlic clove, minced 1/2 cup plus 2 tabs water 2 teasps Asian fish sauce (preferably nuoc nam*), or to taste 3 teasps sugar 12 medium shrimp or 8 to 10 large shrimp (about 1/2 pound), shelled and deveined 2 scallions, cut diagonally into 2-inch pieces 1/4 onion, cut into wedges 1 tab cornstarch Garnish:fresh coriander sprigs Gourmet March 1995 25 mins.e 15 mins.f Mediumg Mediumm A0Vegetable Carpaccio With Rucola & Yogurt Sauce. VegetablesC waterS water water degrees wheat whipping cream white vinegaru vinegar worcestershire sauce celery chopped green pepper chopped optional sugar onion thinly sliced chopped ginger peeled minced ginger peeled minced bouillon vinegar whine mixture 50:50 stick butter softened skewered skirt slammerB sliced sliced baked potatoes slicesx sling small small kibba small stuffed pasta broth smoked smoked halibut butter smoked salmon canapes smoked salmon cheeseballs smoked salmon cheesecake smoked salmon cheesecake smokey smokey salmon spread smoky smoky roasted salsa smotherd smotherd sweet chicken smotherd sweet chicken hered smothered sweet-and-sour chicken soupe sourG sourdough spaghetti spanish spare spare-ribs spareribs special speed spice spicy nutmeg nutmeg taste nutmegs nutritional nutsL nutsmoistened medium sized green chilli cored seeded medium sized sweet pepper medium sized yellow sweet pepper vinegar spice powder vegetable stock 1-2cm fresh ginger dried ginger water cloves garlic bamboo shoots water chestnuts sauce spring onions juice lemon diagonally diameter dicedC difference different difference different differents dijonV dijon mustard dijon-style dillI sprigs taste dills 1996U adelphi ag311 ag311 cleveland freenet americanx amherst worley tasca lanza's flavors sicily tasca lanza's flavors sicily flavors sicily avors sicily aprilU april Carrot SoupB SoupsC 3 tablespoons olive oil 1 1/2 cups chopped yellow onion 3 large cloves of garlic, chopped 1 tablespoon dried basil or 1/4 cup chopped fresh 1 pound carrots, sliced thinly ( about 8 cups ) 5 cups water Juice 1/2 lemon 1 tablespoon tamari Nonef Carrot SoupB SoupsC 3 tablespoons olive oil 1 1/2 cups chopped yellow onion 3 large cloves of garlic, chopped 1 tablespoon dried basil or 1/4 cup chopped fresh 1 pound carrots, sliced thinly ( about 8 cups ) 5 cups water Juice 1/2 lemon 1 tablespoon tamari f any liquid that has formed, turn over gently onto a plate, keeping the shape. Put the B yogurt in the blender, the chopped rucola and the rest of basil, salt and 1 ice cube. Blend until you get light green smooth sauce, Pour around the mound of vegetables, serve any remaining sauce on the side. GNJuice of 1 lemon 3 tablespoons extravirgin olive oil salt and pepper to taste.K Italian Combine the flour, dry mustard, paprika and baking powder in a medium bowl. Beat the butter, either by hand or with an electric mixer at medium speed, until light and fluffy. Slowly beat in the cheddar cheese and Worcestershire sauce. Gradually add the flour mixture, stirring with a fork, until well blended. On a lightly floured surface, shape the dough into a long roll about 1 3/4-inches in diameter. Wrap in plastic wrap or foil. Place on a platter and refrigerate for at least 2 hours, be *tter overnight. Preheat the oven to 325 degrees F. Slice the dough about 1/3 inch thick. With your hands, roll each slice into a ball. Flatten slightly and place on an ungreased baking sheet about 2 inches apart. Bake 8 minutes in the preheated oven. Biscuits will only brown slightly on the bottom American Heat the oil in a heavy-bottomed soup pot. Add the onion and garlic, and cook over high heat for 3 or 4 minutes, stirring frequently. Add the basil and carrots, and continue to cook for 5 minutes. Add the water, cover the pot with a lid, reduce the heat, and simmer until the carrots are soft, 30 to 40 minutes. In a food processor, blend the carrots and cooking liquid until smooth. Return the soup to the stove. Add the lemon juice, tamari, and pepper to taste. Stir in the cilantro and the c hili pepper. Simmer on low heat for 10 minutes. Garnish with chopped parsley or cilantro and serve immediately. If serving cold, transfer to a bowl, cover, and refrigerate for at least 4 hours. Variation: Instead of flavoring the soup with cilantro, lemon, and chili pepper, substitute 3 tablespoons of juice from freshly grated ginger or 1/2 cup of fresh orange juice. Pick the sweetest carrots you can find for this soup. Carrots with leafy tops are usually the freshest and best. This cream 2 large ripe tomatoes 1 green tomato 1 avocado 1\2 small Pineapple 1 small white onion 1 small bunch rucola Yogurt gr.150 6oz 1 small bunch basil Remove the seeds from the tomatoes and dice them, cut all the other vegetables the same size, mix in a bowl, add the lemon juice, salt and plenty of pepper, 2 tablespoons olive oil and half the basil cut up roughly. Brush with oil 4-5 little bowls or cups with oil, fill with the diced vegetable, and press with the back of the spoon or a glass. Refrigerate until needed. Remove from refrigerator, drain off any liquid that has formed, turn over gently onto a plate, keeping the shape. Put the B yogurt in the blender, the chopped rucola and the rest of basil, salt and 1 ice cube. Blend until you get light green smooth sauce, Pour around the mound of vegetables, serve any remaining sauce on the side. GNJuice of 1 lemon 3 tablespoons extravirgin olive oil salt and pepper to taste.K Italian caudan caviar caviar roasted potato slices celery championship cheddar cheesed cheese onion bread cheese crackers cheese crisps cheese cheese sticks cheeseballs seball eseball chef's alfredo sauce cherry chevapccichi chevapccichi sausages chick chick sesame sauce chickeno 1228c inaka@tdl.comd 25 mins.e 1 Hourf Mediumg Highm Recipe: Cashew Chili Ingredients: 2-3 cups kidney beans 4 medium onions 2 bell peppers 2 stalks celery 3 cloves garlic 1 tsp basil 1 tsp oregano 1 tblsp chili powder 1 tsp cumin 2 cans tomatoes 1/2 - 1 cup cashews 1 tsp salt 1/4 cup cider vinegar (this is really much more than is needed) handful raisins black pepper, bay leaf Method: Saute onions, bell peppers, celery, garlic. Add spices, fry with onion mix, stirring constantly. Add tomatoes, pepper, bay leaf, cashews, salt, raisin s, wine. Add beans, simmer covered for 30 min. Add water if necessary. Add vinegar when chili is almost ready. For variety, add carrots or green beans (may need to cook longer until they are tender). Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ 1228c inaka@tdl.comd 20 mins.e 30 mins.f Highg Highm Recipe: Lemon Bliss Wings Ingredients: 2 1/2 pounds wings, trimmed and separated 4 tablespoons soy sauce 4 tablespoons mirin or dry sherry 1/2 cup chicken broth juice and grated rind of 1 large lemon 3 tablespoons sugar 1/2 teaspoon salt 2 teaspoons water 2 teaspoons cornstarch 1 teaspoon sesame oil enough vegetable oil to stir fry 3 teaspoons ginger 2 teaspoons garlic powder Method: Mix soy sauce, sherry, broth, lemon juice & rind, sugar, salt, water, cornstarch, and sesame oil i 1/2 cup chicken broth juice and grated rind of 1 large lemon 3 tablespoons sugar 1/2 teaspoon salt 2 teaspoons water 2 teaspoons cornstarch 1 teaspoon sesame oil enough vegetable oil to stir fry 3 teaspoons ginger 2 teaspoons garlic powder Method: Mix soy sauce, sherry, broth, lemon juice & rind, sugar, salt, water, cornstarch, and sesame oil i Bon App May 1996 25 mins.e 1 hr & 30 mins.f Mediumg Recipe: Lamb And Barley Soup Ingredients: 1 tablespoons vegetable oil 2 1/2 pounds meaty lamb neck bones 10 cups water 1/2 small cabbage, chopped 2 carrots, peeled, chopped 1 large onion, chopped 1/2 large rutabaga, peeled, chopped 2/3 cup pearl barley, rinsed 3 tablespoons instant beef bouillon granules 2 teaspoons dried thyme 2 bay leaves Pinch of ground allspice Method: Heat oil in heavy large pot or Dutch oven over high heat. Add lamb bones; saut until dark brown, about 10 minute ots, peeled, chopped 1 large onion, chopped 1/2 large rutabaga, peeled, chopped 2/3 cup pearl barley, rinsed 3 tablespoons instant beef bouillon granules 2 teaspoons dried thyme 2 bay leaves Pinch of ground allspice Method: Heat oil in heavy large pot or Dutch oven over high heat. Add lamb bones; saut until dark brown, about 10 minute 2 tablespoons dry sherry 1 tablespoon soy sauce 2 cloves garlic, minced 1/8 teaspoon ground red pepper 1/2 cup grated Parmesan cheeseK Chinese 81 8-ounce package medium egg noodles 1 1/2 cups small-curd cottage cheese 1 8-ounce carton sour cream 1 cup chopped fresh mushrooms 1 cup cashew halves 1/2 cup chopped scallions 2 tablespoons dry sherry 1 tablespoon soy sauce 2 cloves garlic, minced 1/8 teaspoon ground red pepper 1/2 cup grated Parmesan cheese 1228c inaka@tdl.comd 20 mins.e 25 mins.f Mediumm Caviar & Roasted Potato SlicesB AppetizersC 3 small baking potatoes (about 5 ounces each), cut crosswise into 1/4-to 1/3-inch-thick slices Olive oil Sour cream Chopped fresh chives Caviar ir well. Add cottage cheese mixture to noodle mixture; toss gently. Pour into buttered 2-quart casserole. Sprinkle with Parmesan cheese. Bake, uncovered, for 25 minutes of until thoroughly heated. juice lemonp juice lemon orange juice juice orange juice orange slices orange peeled trimmedp juice lemon juice limes juice lemons juice oranges juice juice juice fresh lemon juice lemon juicedc juices juicy julienne julienne ngred kirsch knew^ knife knotted known konni konrad kosher sugar water water ladyfingers lamb] Preheat oven to 400 F. Brush both sides of potato slices with olive oil. Place on baking sheet and season lightly with salt and pepper. Bake until golden brown on bottom sides, about 15 minutes. Turn slices over and continue baking until second sides are golden brown, about 15 minutes. Transfer to plate. Top slices with small dollops of sour cream. Sprinkle with chives. Spoon small amount of caviar atop sour cream and chives. Serve immediately. Makes about 20. American` 3 small baking potatoes (about 5 ounces each), cut crosswise into 1/4-to 1/3-inch-thick slices Olive oil Sour cream Chopped fresh chives Caviar 1228c inaka@tdl.comd 15 mins.e 30 mins.f Highg Highm Cheese and Onion Bread BakeB Breads & MuffinsC ManyD 1 tbsp corn oil 1 large onion, finely chopped 1/2tsp thyme 4 1/2oz/125g reduced-fat Cheddar cheese, grated 3oz/75g Parmesan cheese, grated 1 dsp freshly chopped chives Preheat the oven to 350 F. Halve the squash and scoop out the insides. Place cut-side down in a baking pan and bake for about 20 minutes, or until it begins to get soft. Soak the dried tomatoes and mushrooms separately in hot water. Throw the garlic into a food processor while the machine is running. Process until the garlic is completely chopped. Throw in the stale bread and process until you have large crumbs. Empty into a medium mixing bowl. Add the fresh mushrooms, artichoke, herbs an d salt to the bowl. When the dried tomatoes and mushrooms have softened, chop and add to the bowl. Turn the squash halves over and fill. Add water to the filling to keep the squash from getting too dry. Makes 4 servings. Bake another 10 minutes. Serve hot. Notes: 1) I served the squash as halves. You may also scoop the squash out and serve it like pasta in a large bowl, mixed with the filling. 2) The filling would also be good if it were lightly sauteed in the balsamic vinegar and water tomatoes tomatoes chopped tomatoes skinned chopped tomatoesslice tomatosa tomotoes tomotoes quartered removed tongueR tonic garlic ginger green onions tony's topped topping tops[ tortellini tortilla tortilla shells ground turkey about ginger ginger about ginger teaspoons dried baking powder shortening tso's Preheat oven to 325! F. Combine mustard powder and seasonings with the flour and mix well. Cut margarine into the flour mixture. Add grated cheese to the flour and mix well. Add the water and knead for a short time until the dough forms a ball. Take one quarter of the dough at a time and roll out very thin (about 1/8 inch). Cut into long strips and bake on a greased cookie sheet for about 10 minutes or until lightly browned. Allow the strips to cool for a short time and then break iB nto 4-inch lengths. Put into a container and allow to sit overnight uncovered. Here's a great appetizer that people just love at parties. Very spicy and addictive. Easy to make American` 1 cup flour 2 tsp. mustard powder 1/4 tsp. cayenne 1/2 tsp. each of paprika, thyme, chili powder and salt 1/4 cup margarine 2 cups aged cheddar, grated. 1/4 cup cold water 1228c inaka@tdl.comd 15 mins.e 10 mins.f Highg Highm black pepper Beat eggs lightly in a large bowl. Stir in oil, sugar, zucchini and vanilla. Sift flour, baking powder, baking soda, cinnamon, and salt into wax paper. Stir into egg mixture until well blended; stir in raisins and nuts. Spoon batter into well greased 8x5x3 loaf pans. Bake in moderate oven (375 ) for one hour or until enter springs back when lightly pressed with fingertip. Cool in pan on wire rack for 10 minutes. Remove from pans and let cool completely. G\1/4 Baking Powder 2 t. Baking Soda 3 t. Cinnamon 1 t. Salt 1 C. Raisins 1 C. Chopped WalnutsK ItalianL 3 Eggs 1 C. Vegetable Oil 1 1/2 C. Sugar 3 Medium Zucchini (grated and well drained) 2 t. Vanilla 2 C. Sifted Flour 1/4 Baking Powder 2 t. Baking Soda 3 t. Cinnamon 1 t. Salt 1 C. Raisins 1 C. Chopped Walnutsa 1228c inaka@tdl.comd 30 mins.e 10 mins.f Mediumm aaa This Is Shareware aaaB BeefC Zucchini BreadB Breads & MuffinsC 6finsC noodles noodles romanoff fried oatcakes oatmeal oatmeal banana cupcakes oatmeal molasses bread oatmeal raisin cookies oaxacan fashioned buttermilk biscuits fashioned meatloaf fashioned pineapple upside fashioned shortcake old-fashion old-fashion sugar cookies old-fashioned old-fashioned tomato ketchup olive ketchup paper parmesan parsley pasta patties peach peaches peanut peanuts pepper peppermint peppers chopped onions chopped celeryC chopped parsley salad white vinegar waterQ evaporated sweetened graham cracker crumbs finely chopped fresh parsley finely chopped onion finely chopped scallion finely grated unsweetened desiccated coconut parsley chopped flour fontina fresh cilantro fresh cilantro fresh cilantro plain yogurt white olive onion chopped canned chicken broth` packed brown sugar parmesan cheddar cheshire\ parmesan cheese parsley peanut butter "1. Preheat oven to 450 degrees F. Place tortillas on baking sheets. Spread cheese on top. Sprinkle with garlic or garlic salt and scatter olives over top. Spoon on a few dollops of salsa. 2. Bake until tortillas are crisp and brown (about 10 minutes). Serve with sour cream, if desired. Mexican` Flour tortillas sharp cheddar or jack cheese -- grated minced garlic or garlic salt -- to taste sliced black olives chile salsa -- to taste sour cream (optional) Chile-Heads Recipe Collection 15 mins.e 10 mins.f Highg Highm unsalted butter 2 cups aged cheddar grated 1/4 cup cold water a 1228c inaka@cap.or.jpd 20 mins.e 10 mins.f Mediumg Highm Cheese CrispsB AppetizersC ManyD Flour tortillas sharp cheddar or jack cheese -- grated minced garlic or garlic salt -- to taste sliced black olives chile salsa -- to taste sour cream (optional) Preheat oven to 350. Combine mustard powder and seasonings with theflour and mix well. Cut butter into the flour mixture. Add grated cheese to the flour and mix well. Add the water and knead for a short time until the dough forms a ballTake one quarter of the dough at atime and roll out very thin (about 1/8 inch).Cut into crackers prick the tops with a fork and bake on a greased cookie sheet for about 10minutes or until lightly browned. Put into a container and allow to sit overnighB t uncovered American` 1 cup flour 2 teaspoons dry mustard powder 1/4 teaspoon cayenne 1/2 teaspoon each of paprika chili powder and salt 1/4 cup unsalted butter 2 cups aged cheddar grated 1/4 cup cold water 1228c inaka@tdl.comd 20 mins.e 10 mins.f Mediumg Highm Cheese CrispsB AppetizersC ManyD Flour tortillas sharp cheddar or jack cheese -- grated minced garlic or garlic salt -- to taste sliced black olives chile salsa -- to taste sour cream (optional) Sift the flours and salty into a warm bowl. Cream the yeast with the sugar. Add the warmed milk and water, then the oil. Stir into the flour to make a batter, and beat vigorously until smooth and elastic. Cover the bowl, put in a warm place and leave it until the mixture rises and the surface is full of bubbles (about 1 1/2 hours). Break it down by beating with a wooden spoon. Cover and leave in a warm place to prove for another 30 minutes. -- To cook the crumpets, heat and grea se the bakestone lightly. Grease 5 or 6 crumpet rings (3-3 1/2 inches) (or scone cutters) and put them on the bakestone to heat. Cook as many crumpets as possible at a time, as the batter will not stay bubbly for long. -- Put 1/2 inch deep of batter into each ring. Cook gently for 7 - 10 minutes, or until the surface sets and is full of tiny bubbles. Using an oven glove for protection, lift off the ring, and if the base of the crumpet is pale gold, flip it over and cook for another 35mins Recipe: Cilantro Lime Salsa Ingredients: 1 small onion, finely chopped 1 cup chopped fresh cilantro (coriander) 1/2 cup each chopped parsley and salad oil 6 tblsp lime juice 3 tblsp distlled white vinegar 2 cloves garlic, minced 1 jalapeno or other small hot chile, stemmed, seeded and minced Method: Mix onion, cilantro, parsley, oil, lime juice, vinegar, garlic, and chile in a nonmetallic bowl. Makes 2 1/2 cups. Additional Notes (if any): Recipe From: inaka@tdl.com ---------------B --------------------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ a nonmetallic bowl. Makes 2 1/2 cups. Additional Notes (if any): Recipe From: inaka@tdl.com ---------------B --------------------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ Cheese PiesB Pies (Meals)C ManyD^1 pound feta crumbled 3 eggs beaten 1 tabs olive oil 1 tabs chopped parsley Fila dough Butter t and scatter olives over top. Spoon on a few dollops of salsa. 2. Bake until tortillas are crisp and brown (about 10 minutes). Serve with sour cream, if desired. Mexican` Flour tortillas sharp cheddar or jack cheese -- grated minced garlic or garlic salt -- to taste sliced black olives chile salsa -- to taste sour cream (optional) a Chile-Heads Recipe Collection 15 mins.e 10 mins.f Highg Highm Cheese PiesB Pies (Meals)C ManyD^1 pound feta crumbled 3 eggs beaten 1 tabs olive oil 1 tabs chopped parsley Fila dough Butter 1/4 teaspoon cayenne 1/2 teaspoon each of paprika chili powder and salt 1/4 cup unsalted butter 2 cups aged cheddar grated 1/4 cup cold water a 1228m Cheese CrispsB Appetizers izers ounces coffee ounces mozzarella shredded ounces coffee ounces orange juice ounces sauted onionsw ounces sliced corned finely chopped ounces wisconsin colby cheesew all-purpose flour bamboo shoots bread flour mushrooms drained clear honey cream cheese dried noodles medium fresh mushrooms frozen green ground almonds icing sugar medium oatmeal mixed dried fruit raisins scallions shelled walnuts brown sugar sugar sugar brown sugar shelled walnuts shelled walnuts 1. Preheat the oven to 100C/375F/Gas mark 5 and brush an oblong baking dish with a little oil. 2. Heat the remaining oil in a frying pan and fry the onions with the thyme over a gentle heat, stirring occasionally, for 15-20 minutes until very soft and just turning golden. Mix the cheeses and the chives in a small bowl. 3. Put 4 slices of bread on the bottom of the prepared dish ensuring that they fit exactly. 4. Cover with the onion mixture and half the cheese mixture. Put the other slices O of bread over and cover with the remaining cheese. 5. Whisk the eggs and milk together in a bowl and season with pepper. Pour this over the bread and cheese mixture. 6. Bake for 30 minutes, or until puffed up and golden. This is a cheese-lover's delight and makes a really robust meal it needs only a large mixed salad to go with it. Gn8 medium slices of wholemeal bread, crusts removed 3 medium eggs 18 fl oz/500ml skimmed milk black pepper ground black pepper honey lemon juice minced green pepper minced parsley mirin nutritional yeast pickling spices muslin sesame sauce sesame sauce teasp turmeric teaspoon ground allspice teaspoon baking teaspoon basil teaspoon coarse kosher teaspoon cornstarch teaspoon crushed chili paste sambal oelek taste teaspoon curry teaspoon dijon mustardt teaspoon dried parsley flakesz teaspoon mustardr teaspoon fresh chives teaspoon fresh oregano leavesy teaspoon fresh thyme leavesy teaspoon garlic powder teaspoon grated lemon peel_ teaspoon ground cinnamon crushed dried habanero teaspoons plain yogurt beaten large lightly beaten additional slightly beaten beaten beaten beaten beaten jelly granny smith apple green onion green tomato habanero dried crushed handful fresh basil leaves handful fresh chopped parsley cooked garlic coarsely chopped entire jalapeno pepper halved seeded large onion chopped@ large onion peeled diced@ large tomato chopped@ cheddar cheese shredded@ ground cooked@ shellfish@ drained@ pork@ scallops rinsed drained@ drained@ insed drained@ drained@ scallops rinsed drained@ scallops rinsed drained@ rinsed drained@ scallops rinsed drained@ parsley@ flour@ pickling spices muslin teaspoon fennel seeds coarsely chopped@ teaspoon middle eastern spice@ mustard@ salt@ 1-inch@ chicken@ cashews@ 100cc flour@ light heavy cream@ butter margarine@ chopped onions chopped celery@ fresh cilantro chopped@ Preheat oven to 325! F. Combine mustard powder and seasonings with the flour and mix well. Cut margarine into the flour mixture. Add grated cheese to the flour and mix well. Add the water and knead for a short time until the dough forms a ball. Take one quarter of the dough at a time and roll out very thin (about 1/8 inch). Cut into long strips and bake on a greased cookie sheet for about 10 minutes or until lightly browned. Allow the strips to cool for a short time and then break iB nto 4-inch lengths. Put into a container and allow to sit overnight uncovered. Here's a great appetizer that people just love at parties. Very spicy and addictive. Easy to make American` 1 cup flour 2 tsp. mustard powder 1/4 tsp. cayenne 1/2 tsp. each of paprika, thyme, chili powder and salt 1/4 cup margarine 2 cups aged cheddar, grated. 1/4 cup cold water a 1228c inaka@cap.or.jpd 15 mins.e 10 mins.f Highg Highm 1. Preheat the oven to 210 deg. C/Gas Mark 6. 2. Butter the bread, hack the crusts off and cuts into strips (or"soldiers") 3. Place some of the "soldiers" butter side down in a 1 litre (2 pint) ovenproof glass bowl - enough to cover the bottom. 4. Sprinkle a handful of the dried fruit over the bread. 5. Sprinkle a teaspoon of sugar over the fruit. 6. Place more "soldiers" at right angles to the last lot (my methods are terrible!) , making sure you line the bowl. 7. Repeat stages 4 t o 6 until you have run out of bread or filled the bowl (the two things *do* usually happen together, thank goodness) 8. Beat the two eggs in another bowl with the milk. 9. Pour the mixture over the bread, fruit and sugar and leave to stand for at least 30 minutes. 10. Put bowl in oven and cook until the bread has turned golden brown and the egg/milk mixture has set (about 30 to 40 mins). Can be eaten hot or cold (probably better cold). A delicious variant, although somewhat messy to pre Place the sugar in a saucer. Rub the rim of a wine goblet with the lemon wedge and dip the glass into the sugar to coat the rim throughly; discard the lemon wedge. Place the orange peel spiral into the goblet and drape one end over the rim of the glass. Fill the glass with crushed ice. In a shaker half filled with ice cubes, combine the bourbon, Cointreau, maraschino liquor, and lemon juice. Shake well. Strain into the goblet. AmericanL 1 T. superfine sugar 1 lemon wedge Peel of one orange, cut into a spiral Crushed ice 1 1/2 ounces bourbon 1/2 ounce Cointreau or triple sec 2 t. maraschino liquor 1/2 ounce lemon juice 1228c inaka@tdl.comd 5 mins.e Nonef Noneg Bourbon DaisyB CocktailsC 1Do2 ounces bourbon 1 ounce lemon juice 1/2 t. grenadine 1/2 t. superfine sugar 1 orange slice 1 maraschino cherry cloves cloves creamed creamy creme crisco crisp crisp garlicky spicy crisply cross crosswise croutons crumble crumble topping crumbledU crumbly crumbsy crumpets crunch crunched crunchy crunched crunchy crush Chef's Alfredo SauceB SaucesC 3-5 cloves garlic, minced 1-2 tsp. olive oil 1/4 to 1/2 tsp white pepper 1 or 2 Tbls fresh chopped oregano 1/2 tsp onion powder 1/4 tsp. salt 1/2 pint whipping cream 1/2 cup fresh grated parmasan Enough fettucini noodles for two medium servings In a very hot saute pan, quickly saute the garlic in a small amount of olive oil. The garlic should be very well browned and have a strong, nutty aroma. Transfer sauted garlic to another skillet large enough to hold all of the fettucini. Over med. heat add pepper, salt, onion powder and fresh oregano to the garlic. Toss together. Add noodles and toss quickly. Now begin to add the heavy cream and cheese, stirring constantly. Be sure pan is not too hot. Add cream and cheese until theBs desired consistency is reached.This recipe results in a quite pungent Alfredo type sauce that has a unique flavor. mPlace lemon juice and garlic clove in small dish. Add halibut and turn to coat. Refrigerate 30 minutes to 1 hour. Preheat barbecue (medium-high heat). Brush halibut with olive oil. Rub with lemon peel. Season generously with pepper. Season with salt. Grill halibut until cooked through, turning once, about 8 minutes. Transfer to plates and serve with lemon wedges American` 1/4 cup fresh lemon juice 1 large garlic clove, pressed 1 10-to 12-ounce piece halibut fillet (about 1 1/2 inches thick) Olive oil 1 teaspoon minced lemon peel Lemon wedges 1228c inaka@tdl.comd 1 Houre 10 mins.f Mediumm Grilled Quesadillas AppetizersC 4 (8 inch) flour tortilla 2 oz. (1/2 cup) shredded sharp cheddar 2 slices bacon, crisply cooked drained and crumbled 3 T thinly sliced green onions 1 T margerine or butter melted ive oil 1 teaspoon minced lemon peel Lemon wedges Salt and flour the cutlets fry on both sides in hot butter. Spread the mushrooms over the cutlets and cover each one with slice of ham and sliceof cheese.Stir the tomato pur e into the fat used for frying the meat. Mix with the rest of the flour add a teaspoon seasoning and 100 ml/2 and hlaf fl ozwater. Bring to boil for 3 minutes. Spread this sauce in a bottom of a fireproof dish and arrange the cutlets on top. Brown under a hot grill for5-8 minutes until these cheese melts. Hungary` 8 veal cutlets 150 g/6 oz butter or margarine 100 g/4 oz tomato puree 50g/ 2 oz flour 250 g/10 oz mushrooms (fried in butter and chopped) 8slices of ham 8 slices of fat cheese seasoning 1228c inaka@tdl.comd 25 mins.e 10 mins.f Mediumg Mediumm ground black pepper ground cinnamon ground cloves ground coriander ground cumin ground ginger ground oregano chili pepper sauce pepper flakes light sauce makes sauce marjoram marjoram rosemary monosodium glutamate mustard onions carrot onion powder oregano paprikaS pepper pepper corns pepper taste pickling coarse oarse pepper epper taste pickling coarse poultry seasoning optional prepared horseradish avacado available avocado` avocados azuki mixture chopped fresh lemon grass baconR bacon drippings bacon baguette bakedw bakedw akedw bakedw bakers bakers akers bakers Wash peas well and pick over. Place in pressure cooker with water to cover and salt. Cook 20 minutes under pressure. Press cooked peas through sieve or food mill. To the pea puree slowly add taheeni and lemon juice, alternately. Add garlic crushed with salt. Sauce should be thick and smooth but if it seems too thick, thin with water. Pour sauce onto servingplatter. Garnish with parsley and a few whole cooked peas. Drizzle a littlewater until very tender, adding more water during cooking if necessary.amounts given above and substitute one cup of canned cooked chick peas (garbanzos) for the dried ones. Pour lemon juice into blender, slowly add taheeni and crushed garlic and salt. Gradually add peas, a few at a time. Blend very smooth. Chill. Puree the cooked peas and combine with remaining ingredients as above. Peas will require several hours cooking to become tender.Quick electric blender method: Use one-third the olive oil over the sauce. Chill. Makes approximately six cup Gk(All amounts are approximate, adjust to personal taste but all ingredients should be fresh for best flavor)K Italian `3-5 cloves garlic, minced 1-2 tsp. olive oil 1/4 to 1/2 tsp white pepper 1 or 2 Tbls fresh chopped oregano 1/2 tsp onion powder 1/4 tsp. salt 1/2 pint whipping cream 1/2 cup fresh grated parmasan Enough fettucini noodles for two medium servings (All amounts are approximate, adjust to personal taste but all ingredients should be fresh for best flavor) #A&Chef's Restaurant in Schererville, IN. 30 mins.e 20 mins.f Highg Mediumm A Chick Peas with Sesame Oil SauceB AppetizersC In the pressure cooker: 2 1/2 cups hummus, soaked overnight with hay tsp. soda 1 cup taheeni 1 1/2 cups lemon juice, or more to taste 1 1/2 tsp. salt 5 cloves garlic 2 Tbsp. chopped parsley fettucini drops sesame drops worcestershire sauce tabasco sauce shakes garlic shakes worcestershire sauce dough filet filets filletV filleted filletsX filling filling tablespoons margarine filling suggestions fillings filoc filtered fineU finelyM fettucini@ fileted@ fillet@ filling@ filling suggestions@ fine@ finely finlely@ firm@ firm@ nocchio@ all-bran adjust personal taste all-bran all-purpose@ allspice@ anaheim@ ancho@ and/or@ apple@ avacado@ baking@ balsamic@ barley@ batter@ bayleaf@ beansprouts@ beef@ been@ beet@ below@ black black pepper@ blend@ boned@ bones@ bottle@ bouillon@ bowl@ bread breadcrumbs@ breadcrumbs@ rumbs@ d-crust@ mpura bread bread crumbs tempura tempura bread crumbs@ bread crumbs tempura cider@ clove garlic@ coconut grated cognac@ collapse@ cooked lentils cooker@ cooking@ cover@ creamasoftened@ crushed@ crushed dried chile peppers@ chicken pieces hicken pieces roast boneless 2 lb (1 kg) brown sugar 2 cups (1/2 liter) vinegar 2 teaspoons (10 ml) ground cloves 2 teaspoons (10 ml) ground cinnamon 1 teaspoon (5 ml) ground allspice Beggar's Chicken PoultryC 4Df1.5 kg chicken 3 shallots 2.5 cm piece green ginger 1 t. sugar 3 T soy sauce 2 T dry sherry 1 T water tablespoon water and brush on top of dough. Bake for 1 hour. American` 3 cups all-purpose flour 1 1/2 tablespoons baking powder 1 1/2 teaspoons salt 2 tablespoons sugar 12 ounces beer, at room temperature 1 egg a 1228c inaka@cap.or.jpd 25 mins.e 1 Hourf Mediumg Mediumm Beggar's Chicken PoultryC 4Df1.5 kg chicken 3 shallots 2.5 cm piece green ginger 1 t. sugar 3 T soy sauce 2 T dry sherry 1 T water 2 tablespoons vegetable oil 2 whole boneless chicken breasts, halved 1/2 cup sliced almonds 1/2 cup dry white wine 1/2 cup water 3 garlic cloves, minced 2 tablespoons unsalted butter 1/4 cup minced fresh parsley juice of 1 lemon 1228c inaka@tdl.comd 25 mins.e 15 mins.f Mediumm Recipe: Chicken Amandine Ingredients: 2 tablespoons vegetable oil 2 whole boneless chicken breasts, halved 1/2 cup sliced almonds 1/2 cup dry white wine 1/2 cup water 3 garlic cloves, minced 2 tablespoons unsalted butter 1/4 cup minced fresh parsley juice of 1 lemon Method: In a heavy skillet heat the oil over moderately high heat until it is not. Brown the chicken, patted dry and seasoned with salt and pepper, for 2 minutes on each side. Reduce the heat to moderately low, cook the Cookd 3 hrse 40 mins.f Mediumm Chicken Breasts DianneB PoultryC Flatten each breast into an oval shape. Get out three bowls. Put flour in the first. Lightly beat the eggs in the second. In the third, combine the bread crumbs with the salt, onion powder, garlic powder and paprika. Dip each breast into the flour, then the eggs, and finally into the bread crumb mixture. Place on a cookie sheet and refrigerate to set coating--at least 30 minutes. Make the sauce by lightly sauteing the chopped onion and garlic and then adding the tomato sauce, oregan Uo, and basil. Simmer 20 minutes. Heat the olive oil in a skillet and saute the breasts until golden brown. Arrange them in a shallow baking dish. Pour the sauce over the breasts, top with parmesan cheese and bake at 350 for 30 minutes. Remove pan from oven and sprinkle mozzarella on breasts. Return to the oven for another 10 minutes. easts ParmesanB PoultryC 4 boneless, skinless chicken breasts 2 tablespoons sweet butter 2 tablespoons olive oil 2 tablespoons dijon mustard 3 tablespoons chopped green onions (about 2 or 3) On your work surface, pound the chicken breasts to flatten them. You can use plastic wrap or waxed paper to wrap around the chicken and beat with the bottom of a skillet. Sprinkle salt and pepper over both sides of the flattened chicken. In a large skillet, add 1 tablespoon each of butter and olive oil. When the butter has melted, add the chicken breasts. Cook over medium heat 3-4 minutes per side. Remove the chicken with a slotted spoon and set aside. Add the dijon mustard, green onion poons dijon mustard 3 tablespoons chopped green onions (about 2 or 3) sauce 2 chicken thighs 1228c Yan Can Cookd 3 hrse 40 mins.f Mediumm Chicken Breasts DianneB PoultryC 1/2 cup dry red or white wine 2 Tbls. vinegar (balsamic, red or white) 2 Tbls. olive oil 2 tsp. chopped fresh thyme (or 1/2 tsp. dried) 1/2 tsp. salt 1/4 tsp. fresh ground pepper 2 lb. pork tenderloins trimmed of visible fat 2 or 3 large ripe avocados 1 large ripe tomato peeled, seeded and chopped 2 Tbls. chopped fresh cilantro 2 Tbls. or more fresh lime juice 1/2 tsp. tabasco sauce 1 tsp. minced fresh jalapeno (optional) warm tortillas n, and wine; simmer for 3 minutes. Add vineg ar and bring to a boil. Continue cooking and stirring until the mixture thickens. Stir in cream; return pork to pan. Heat for a minute, turning pork over to coat it. Add salt and pepper to taste. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ er if the dough seems dry. Divide the dough into f fresh leaves don't fresh parsley sprigs optional fresh peaches peeled sliced garnish fresh raspberries garnish fresh chilies fresh rosemary sprigs fresh raspberries garnish sprigs fresh rosemary sprigs garnish fresh steamed vegatables broccoli's favorite fresh-ground fresh-ground pepper fresh-squeezedo freshbasil freshest freshlyD freshly grated ginger freshly grated nutmeg taste brisee freshly grated parmesan freshly grated lemon about teaspoons 2 cloves garlic, minced 2 8-ounce cans tomato sauce 1/2 teaspoon oregano 1/2 teaspoon basil 1/4 olive oil 1/2 cup Parmesan cheese 4 ounces mozzarella, shreddedK Italian [4 boneless chicken breast halves 1/4 cup flour 1 egg 3/4 cup bread crumbs 1 teaspoon salt 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon paprika 1/2 cup chopped onions 2 cloves garlic, minced 2 8-ounce cans tomato sauce 1/2 teaspoon oregano 1/2 teaspoon basil 1/4 olive oil 1/2 cup Parmesan cheese 4 ounces mozzarella, shredded 1228c inaka@tdl.comd 45 mins.e 1 Hourf Mediumg Mediumm ghtly sauteing the chopped onion and garlic and then adding the tomato sauce, oregan ghtly sauteing the chopped onion and garlic and then adding the tomato sauce, oreganegan ^s, parseley, and lemon/lime juice to the skillet and whisk for about 30 seconds. Whisk in the chicken stock and stir gently until the sauce becomes creamy and begins to thicken slightly. Add the remaining butter and olive oil. When the sauce has become smooth, return the chicken to the sauce in the pan and simmer for a minute to reheat the chicken Gf2 tablespoons chopped parseley 1 cup chicken stock The juice of half a lemon or lime Black pepperK American 4 boneless, skinless chicken breasts 2 tablespoons sweet butter 2 tablespoons olive oil 2 tablespoons dijon mustard 3 tablespoons chopped green onions (about 2 or 3) 2 tablespoons chopped parseley 1 cup chicken stock The juice of half a lemon or lime Black pepper 1228c inaka@tdl.comd 30 mins.e 25 mins.f Mediumg Mediumm Chicken Breasts Stuffed & BakedB PoultryC 1Du1 chicken Breast Marinade; 2 tabs soy sauce 2 tabs dry sherry White pepper 1/2 teasp sugar Cornstarch 5 spice powder Butterfly chicken breast. Marinate chicken. Stuff chicken breast. Roll it up and tie with green onion. Bake at 350 for 30/40 minutes. Serve whole or sliced.G Stuffing: 4 or 5 slices zucchini julienned 4 or 5 slices carrots julienned 1 or 2 shitake mushrooms soaked & sliced Water chestnuts 2 quail eggs cooked and peeled Parboiled green onionK Chinese .1 chicken Breast Marinade; 2 tabs soy sauce 2 tabs dry sherry White pepper 1/2 teasp sugar Cornstarch 5 spice powder Stuffing: 4 or 5 slices zucchini julienned 4 or 5 slices carrots julienned 1 or 2 shitake mushrooms soaked & sliced Water chestnuts 2 quail eggs cooked and peeled Parboiled green onion 1228c Yan can cookd 25 mins.e 40 mins.f Mediumm Chicken Broccoli Cheese QuicheB Pies (Meals)C 5Broccoli Cheese QuicheB Savory piesC Uo, and basil. Simmer 20 minutes. Heat the olive oil in a skillet and saute the breasts until golden brown. Arrange them in a shallow baking dish. Pour the sauce over the breasts, top with parmesan cheese and bake at 350 for 30 minutes. Remove pan from oven and sprinkle mozzarella on breasts. Return to the oven for another 10 minutes. 2 cloves garlic, minced 2 8-ounce cans tomato sauce 1/2 teaspoon oregano 1/2 teaspoon basil 1/4 olive oil 1/2 cup Parmesan cheese 4 ounces mozzarella, shreddedK Italian [4 boneless chicken breast halves 1/4 cup flour 1 egg 3/4 cup bread crumbs 1 teaspoon salt 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon paprika 1/2 cup chopped onions 2 cloves garlic, minced 2 8-ounce cans tomato sauce 1/2 teaspoon oregano 1/2 teaspoon basil 1/4 olive oil 1/2 cup Parmesan cheese 4 ounces mozzarella, shredded 1228c inaka@cap.or.jpd 45 mins.e 1 Hourf Mediumg Mediumm chiliR chili bacon breadsticks chili chili chili tortilla chips chili cheese potatoes chili peppers chili sauce hainanese chicken chili sauce malay chicken chili-cheese chili-cheese sauce chilis chilled chilled aromatic shrimp cilantro-ginger-lime cream chilli chillies chinese chinese brine pickles chinese cabbage cottage cheese salad chinese cabbage chinese rolls chinese rolls chinese garlic chicken creamZ crisp crisps croute crusta curryY curry flavored sardines sproutsY d'agneau daisy dianne dressing chickpeas chiiled chiiled water about chile chile salsa taste chile-egg chile-head hile-head ile-head chile-preferably chile-head chile-preferably baked chickens baked lentils cheesev baked chops baked potato chowderw baked potato slicesx baked tomatoy tomatoy chowderw baked potato slicesx baked tomatoy tomatoy baked tomatoy potato slicesx baked tomatoy cookies Chicken Enchiladas IB PoultryC 1/3 cup plus 1 tablespoon vegetable oil 12 6-inch corn tortillas 1 medium onion, chopped 1 medium-size green bell pepper, seeded, chopped 1/2 teaspoon dried oregano 1/2 teaspoon dried basil y in remaining oil for 3 minutes over fierce heat, stirring all the time. Mix the cornstarch to a smooth paste with the sherry, soy sauce, salt and sugar. Add to the chicken and mix well. Drain the mushrooms and chop roughly, add to the pan and cook for 2 minutes. Add theB walnuts. Chinese` 4 dried mushrooms 4 oz shelled walnuts 1/3 cup oil 3 lb chicken 1 tsp cornstarch 1 tblsp sherry 2 tblsp soy sauce 1 tsp salt 1 tsp brown sugar a 1228c inaka@cap.or.jpd 45 mins.e 15 mins.m Chicken Enchiladas IB PoultryC 1/3 cup plus 1 tablespoon vegetable oil 12 6-inch corn tortillas 1 medium onion, chopped 1 medium-size green bell pepper, seeded, chopped 1/2 teaspoon dried oregano 1/2 teaspoon dried basil Put cucumber slices in large bowl. Toss with salt. Sprinkle with vinegar. Toss to mix well. Let stand 1 hour. Drain well in colander. Combine butter, tarragon and chervil. To assemble, spread butter over 1 side of each bread slice. Cover 15 slices with cucumbers, dividing evenly. Close sandwiches. Trim crusts. Cut into 36 rectangles. Arrange on platter, garnished with watercress leaves British "1 large English cucumber, peeled, sliced paper thin 1/2 teaspoon salt 2 tablespoons white vinegar 1 cup unsalted butter, softened 1/4 cup minced fresh tarragon 1/4 cup minced fresh chervil 30 thin slices whole-wheat bread, enough to make 72 (2x4inch) rectangles Watercress leaves, optional 1228c inaka@tdl.comd 1 hr & 15 mins.e Nonef MediumjTFor looks, dip one end of a sandwich into mayonnaise, then into minced fresh parsleym Cucumbers With YogurtB SaladsC ence. I like my quiche chunky. You can process the whole thing if you want.) Sautee the onion and chicken in a pinch of butter or drop of oil until chicken is done, (about 6 minutes depending on how small you cut your chicken). Whisk eggs and milk together. Add flour. Add nutmeg liberally, this is a key ingredient. Stir in tabasco, broccoli, and cheese. Line pie plate or quiche dish with pie crust. Bake at 450 for about 4 minutes, just until it starts to brown. You have to be caref ul here, to make sure the crust doesn't bubble up. either prick the crust before baking or line with tin foil for the first couple minutes to help it keep it's shape. (reduce heat to 325) While crust is still hot, place broccoli flowerettes in dish and pour the egg mixture over the top. Continue baking at 325 for 45-50 minutes until you have a nice golden crust and a knife inserted near the center comes out clean. Let stand 10 minutes. Serve. Soak the mushrooms in hot water for 10 minutes. Chop the walnuts and fry in 2 tablespoons of the oil for 2 minutes. Drain on absorbent kitchen paper to remove all traces of oil. Cut the chicken meat into small pieces, fry in remaining oil for 3 minutes over fierce heat, stirring all the time. Mix the cornstarch to a smooth paste with the sherry, soy sauce, salt and sugar. Add to the chicken and mix well. Drain the mushrooms and chop roughly, add to the pan and cook for 2 minutes. Add theB walnuts. Chinese` 4 dried mushrooms 4 oz shelled walnuts 1/3 cup oil 3 lb chicken 1 tsp cornstarch 1 tblsp sherry 2 tblsp soy sauce 1 tsp salt 1 tsp brown sugar 1228c inaka@tdl.comd 45 mins.e 15 mins.m ixture over the top. Continue baking at 325 for 45-50 minutes until you have a nice golden crust and a knife inserted near the center comes out clean. Let stand 10 minutes. Serve. granlated sugar grated onion grated orange ground cumin honey/molasses/white sugar kirsch kirsch kirsch kirsch sugar kirsch water mince garlic oyster sauce tablespoon saltM tablespoon active yeast tablespoon balsamic vinegar tablespoon celery seed[ tablespoon chili powder tablespoon chopped fresh parsleyw tablespoon cornstarch tablespoon curry powder tablespoon dried basil chopped fresh tablespoon mustard tablespoon white sherry tablespoon flour tablespoon flour teaspoons cornstarch dissolved tablespoon fresh ginger chopped tablespoon fresh parsley chopped\ tablespoon fresh green chile choice minced tablespoon ground cumin ) Preheat oven to 350 F. Bake enchiladas, covered, until sauce bubbles and cheese melts, about 35 minutes. Serve hot with sour cream. 3 10-ounce cans purchased enchilada sauce 3 cups (about) shredded cooked chicken 3 cups packed grated Monterey Jack cheese (about 12 ounces) Sour creamK Mexican [1/3 cup plus 1 tablespoon vegetable oil 12 6-inch corn tortillas 1 medium onion, chopped 1 medium-size green bell pepper, seeded, chopped 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 3 10-ounce cans purchased enchilada sauce 3 cups (about) shredded cooked chicken 3 cups packed grated Monterey Jack cheese (about 12 ounces) Sour cream 1228c Bon appetitd 45 mins.e 35 mins.f Highg Highm Chicken Enchiladas IIB PoultryC ng tortillas, chicken, onion mixture and cheese. Pour remaining sauce over enchiladas. Sprinkle with reserved 1/2 cup cheese. Cover with foil. (Can be made 1 day ahead. Chill. 1/2 pound boneless chicken breast, cooked, skinned, and shredded 1 small can green chilies, chopped 8 ounces Monterey jack cheese, shredded 1 can refried beans 1/2 teaspoon soy sauce 1/2 teaspoon salt 2 10 ounce cans enchilada sauce 1/2 cup water 8 10" flour tortillas kPreheat oven to 350. Combine the chicken, green chilies, cheese, beans, soy sauce, and salt. Combine enchilada sauce and water. Dip tortilla in sauce to cover. Place filling in middle, roll it up and set it seam side down in a baking dish. Pour remaining sauce over enchiladas, cover pan with foil, and bake 15 minutes. Remove foil and bake another 5 minutes. Mexican Mexican o2 tbsp salt 1 tbsp Szechwan peppercorns 2 to 4 small dried red chili peppers 1/2 cup boiling water 3 1/2 cups cold water 4 to 5 slices fresh ginger 1 tbsp vodka or dry sherry 4 cups TOTAL of any combination of the following cut into bite size pieces: broccoli stems Napa or Chinese cabbage celery carrots cauliflower daikon green string beans red sweet bell peppers -------------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakaD0soft/ ------------------------------------------ ange about 1/2 inch apart on the rack of a broiler pan. Bake the breadsticks for about 20 minutes or until the coating is carmelized and bacon is deep golden. Loosen the breadsticks GENTLY from the rack. They will be very soggy! Allow to cool about 15 minutes. The bacon will become crip and the breadsticks will harden as they cool. Serve at room temperature. Additional Notes: Recipe From: Gourmet Mag ------------------------------- Heat 1/3 cup vegetable oil in heavy small skillet over medium-high heat. Using tongs, add 1 tortilla and cook until softened, turning once, about 15 seconds for each side. Transfer tortilla to paper towels and drain well. Repeat with remaining tortillas. Heat remaining 1 tablespoon vegetable oil in heavy large skillet. Add onion, pepper, oregano and basil and saut until onion and pepper are tender, about 5 minutes. Season to taste with salt and pepper. Lightly oil 13x9x2-inch glass baking dish. Spoon 1/2 cup enchilada sauce into dish. Place scant 1/4 cup chicken in center of 1 tortilla. Sprinkle with 1 generous tablespoon onion mixture. Set aside 1/2 cup cheese for topping. Spoon 2 generous tablespoons cheese atop chicken. Roll up tortilla and place seam side down in prepared dish. Repeat with remaining tortillas, chicken, onion mixture and cheese. Pour remaining sauce over enchiladas. Sprinkle with reserved 1/2 cup cheese. Cover with foil. (Can be made 1 day ahead. Chill. onion onion choppedr onion chopped onion chunked onion diced small onion grated onion large finely chopped onion minced onion sliced onion sliced leaves onion thinly sliced jalapeno other small chiles stemmed seeded large onions shitake mushrooms soaked sliced stalks lemon grass lemon juice stalks lemon grass shitake mushrooms soaked sliced juice orange sliceG orchid paper parasol oucne vodka ounce anejo ounce bittersweet chocolate chopped optional ounce cointreau triple ounce creme cacao ounce ounce ounce green creme menthe y. Trim off any fat or gristle. In a large bowl, combine taco sauce, lime juice, tequila, jalapenos, garlic, salt, and cumin. Add chicken and toss to coat. Cover and marinate, tossing occasionally, 1 to 2 hours at room temperature, or up to 12 hours refrigerated. Prepare a hot fire. Set chicken on an oiled grill 4 to 6 inches from heat. Grill, turning and basting with marinade several times, until chicken is white throughout but still moist, 8 to 10 mi nutes. Let stand 3 to 5 minutes before cutting or tearing into large strips. While chicken is standing, heat tortillas directly on grill for 20 to 30 seconds per side, or wrap in foil in 2 packages, 6 tortillas to a package, and warm, turning several times, 3 to 5 minutes. To serve, put chicken strips on tortillas. Top with salsa, guacamole, shredded lettuce, and sour cream. Roll up and eat. Serving Suggestions: Serve with "Black Bean Salad" and margaritas! Rinse chicken breasts and pat dry. Trim off any fat or gristle. In a large bowl, combine taco sauce, lime juice, tequila, jalapenos, garlic, salt, and cumin. Add chicken and toss to coat. Cover and marinate, tossing occasionally, 1 to 2 hours at room temperature, or up to 12 hours refrigerated. Prepare a hot fire. Set chicken on an oiled grill 4 to 6 inches from heat. Grill, turning and basting with marinade several times, until chicken is white throughout but still moist, 8 to 10 mi nutes. Let stand 3 to 5 minutes before cutting or tearing into large strips. While chicken is standing, heat tortillas directly on grill for 20 to 30 seconds per side, or wrap in foil in 2 packages, 6 tortillas to a package, and warm, turning several times, 3 to 5 minutes. To serve, put chicken strips on tortillas. Top with salsa, guacamole, shredded lettuce, and sour cream. Roll up and eat. Serving Suggestions: Serve with "Black Bean Salad" and margaritas! pound smoked sausage smokier better pound thinly sliced smoked salmon water raisins pepper chopped pepper roasted choppedP onion several small onionsu green sweet pepper slivered pepper chopped shallot minced small cabbage chopped small carrot matchsticks small onion small onion slivered small green peppers seeded spoon oregano stale white bread stick unsalted butter melted cooled stick unsalted butter softened stick butter/margarine stick butter/margarine stick butter/margarine cooled fennel seedcrushed grenadine ground clovesN sugarG vanilla 1. Cut the dressed chicken into 8 pieces. Heat the butter in a pan, sprinkle with salt and pepper, put in the chicken, sear on medium heat for 5 minutes -- the skin side first, until the pieces brown. 2. Add the finely-chopped shallot, brown for a second and flamb with cognac. 3. Add the pieces of sliced mushrooms, pour with the Riesling, let cook for about 40 minutes. 4. Take the pieces out, keep warm in the oven, cook the sauce, blend with the cream and season with salt and pepper. B(Pour the sauce over the chicken pieces. French`x3 lb chicken 2 1/2 oz butter pepper 1 shallot 1 1/2 oz cognac 5 oz fresh mushrooms 1 cup Riesling wine 3 tbs cream 1228c inaka@tdl.comd 1 Houre 40 mins.f Mediumg Mediumm Chicken KievB PoultryC parsley. AE6 tablespoons dry sherry 2/3 cup low-fat ricotta 2/3 cup plain yogurt 4 chicken breast halves, boned and skinned 3 tablespoons flour 2 tablespoons olive oil 1 cup chicken broth 2 teaspoons dry mustard 2 teaspoons cornstarch pepper 2 tablespoons chopped fresh parsley Dredge chicken in flour. Heat oil in skillet and brown chicken on both sides, about 7-10 minutes. Stir a little chicken broth into dry mustard and cornstarch to make a paste. Then stir in the rest of the broth; add pepper. When breasts are browned, remove and keep warm; deglaze pan with sherry. Add mustard mixture, return chicken to pan and cook until mixture thickens. Process ricotta with yogurt until smooth. Remove chicken when cooked; turn heat to very low and quickly stir in ricBPotta mixture. Do not boil. Serve sauce over chicken and sprinkle with parsley. GE6 tablespoons dry sherry 2/3 cup low-fat ricotta 2/3 cup plain yogurtK American As Accompaniment Salsa Guacamole shredded lettuce sour cream shredded cheese Pico de Gallo Mexican 1 1/2 lbs. skinless, boneless chicken breasts 1/4 cup bottled taco sauce (Tabasco or the like) 3 tbs lime juice (best if real limes used) 3 tbs tequila 2 ea jalapeno peppers, seeded and minced 1 ea crushed dried habanero 2 ea garlic cloves, minced 1 tsp salt 1/2 tsp ground cumin 12 ea flour tortillas As Accompaniment Salsa Guacamole shredded lettuce sour cream shredded cheese Pico de Gallo 1228c inaka@tdl.comd 20 mins.e 15 mins.f Chicken In Mustard SauceB PoultryC drippings drops drown drummettes drummettes drown drummettes 1228c inaka@tdl.comd 20 mins.e 25 mins.f Mediumg Mediumm Recipe: Chicken In Mustard Sauce Ingredients: 4 chicken breast halves, boned and skinned 3 tablespoons flour 2 tablespoons olive oil 1 cup chicken broth 2 teaspoons dry mustard 2 teaspoons cornstarch pepper 2 tablespoons chopped fresh parsley 6 tablespoons dry sherry 2/3 cup low-fat ricotta 2/3 cup plain yogurt Method: Dredge chicken in flour. Heat oil in skillet and brown chicken on both sides, about 7-10 minutes. Stir a little chicken broth into dry mustard and cornstarch to make blespoons chopped fresh parsley 6 tablespoons dry sherry 2/3 cup low-fat ricotta 2/3 cup plain yogurt Method: Dredge chicken in flour. Heat oil in skillet and brown chicken on both sides, about 7-10 minutes. Stir a little chicken broth into dry mustard and cornstarch to make dry sherry 2/3 cup low-fat ricotta 2/3 cup plain yogurtK American pearl barley rinsed plain yogurt vinegarV shortening sugar sugar large sugar divided sugar taste vodka well-chilled heavy cream whipping cream grain cubes salth cloves garlic chinese-style sauce habanero jalapeno dried chillies dried tiger anaheim cubanelle chiles substitute peppercorns anchovies small dried serrano other chilies small dried white peppercorns maitre'd sauce 20-30 20-30 dried tiger gammon grated cheese 4 large chicken half-breasts 4 ounces butter, softened Grated zest and juice of 1 lemon 2 tablesponos fresh tarragon, chopped Salt to taste Pepper to taste 1 large egg 4 ounces dry white bread crumbs Cream the butter in a bowl with the lemon rind and tarragon. Season to taste with salt, pepper and lemon juice. Shape butter into a rectangular block, wrap in plastic and leave in freezer to set solidly. Peel away chicken skin and flatten between sheets of plastic film, taking great care not to make any holes in the meat. Cut the hard butter into 4 pieces and place each in the center of the chicken fillet. Make sure the piece of butter isn't too large to be completely enclosed within the f wine 3 tbs cream a 1228c inaka@cap.or.jpd 1 Houre 40 mins.f Mediumg Mediumm Chicken KievB PoultryC he meat. Cut the hard butter into 4 pieces and place each in the center of the chicken fillet. Make sure the piece of butter isn't too large to be completely enclosed within the f 1/2 c Carrotschopped 10 Napa cabbage leaveschopped-and ends removed 2 Stalks bok choichopped 4 c Fresh bean sprouts 1/2 md Onion chopped 4 Cloves garlic minced 1/2 c Bamboo shoots chopped 1 c Water chestnuts chopped 1 lb Ground pork cooked 1 lb Small shrimp cooked 1/2 lb Ground beef cooked 1/4 c Cooking wine 1/4 c Soy sauce 3 tb Sesame oil 1 pk Egg roll skins or wrappers Oil for fr 1 Egg beaten eppers Method: In a mixing bowl combine the salt, peppercorns, chili peppers, and boi ling water, and stir until the salt dissolves. Stir in the cold water, ginger, and vodka or sherry. Put the vegetables of your choice into a Chinese pickling jar or a 2-quart glass jar. If using a CPJ, seal with water according to the instuctions. If using a regular glas jar, simply cover with plastic wrap. Do not wrap tightly as gas must escape. Allow the pickles to sit, unrefrigerated, for 24 hours and serve. The pickles will keep for several days if sealed and in the refrigerator. cognac cointreau colbyw coldr coldwater collapse collection mfortB comments commercialg common completek component compound concassees concentrate concombre condensed confectioner'sN confectioner's sugarN confectionersZ confused confusion connective consensus consider consistency containers contains continue converted cookbook cookedQ rinds rings rinsedY rinsed1 ripe~ rising risotto roast roast roastedP roasted breasts match stick roasted walnuts rocket rockfish 2320.--./ illet. Fold the edges neatly and roll the fillet up tightly. Secure with fine string. Beat egg lightly and coat the chicken before coating evenly with bread crumbs, pressing them in thoroughly. Leave in refrigerator or freezer util coating has set. Heat oil in a deep fryer or pan to 375F. Fry the chicken without crowding pan and lowering temperature, until golden brown. Do not allow the oil to get too hot, or the chicken will brown before it is cooked inside. Drain on absorbent paper. Russian` 4 large chicken half-breasts 4 ounces butter, softened Grated zest and juice of 1 lemon 2 tablesponos fresh tarragon, chopped Salt to taste Pepper to taste 1 large egg 4 ounces dry white bread crumbs 1228c inaka@tdl.comd 3 hrse 20 mins.f Mediumg Highm Chicken Lemon StewB StewsC 2 1/2 cups water 3 crushed cardamom seeds 1 tablespoon rose water 2 tablespoons lemon juice 1/2 teaspoon saffron 1 teaspoon salt 2 tablespoons flour 1/2 cup water 1 chicken, skinned and cut into serving pieces In a 4-quart pan, combine 2 1/2 cups water, Cardamom, rose water, lemon juice, saffron, and salt. On high heat, bring the mixture to a boil. Reduce heat to medium. Dissolve the flour in the 1/2 cup water, then add to the liquid slowly with continuous mixing. When mixture thickens, add chicken pieces. Cover and let cook until chicken pieces are tender. Serve with basic cooked rice. Middle Eastern` 2 1/2 cups water 3 crushed cardamom seeds 1 tablespoon rose water 2 tablespoons lemon juice 1/2 teaspoon saffron 1 teaspoon salt 2 tablespoons flour 1/2 cup water 1 chicken, skinned and cut into serving pieces 1228c inaka@tdl.comd 20 mins.e 20 mins.f Mediumm Chicken RisottoB Rice & CerealsC tartM tartar tartar sauce tartlet tasteH taucheo taukwa crushedV crushed chili crushed dried chile peppers crushed garlic dried basil driedtomatos scones almonds illet and saute until light brown and just cooked through, about 3 minutes. Add minced shallots to skillet and saute 1 minute. Sprinkle flour in skillet and cook 1 minute. Add whipping cream, white wine, sun-dried tomatoes and basil. Bring to boil; cook until sauce thickens, stirring occasionally, about 4 minutes. Season to taste with salt and pepper and serve overB noodles. NUTES BEFORE SERVING: Preheat the broiler if the manufacturer directs. Thread the chicken strips onto the bamboo skewers. Place the bamboo skewers on the rack in a broiling pan. Brush generously with the marinade. Place the pan in the broiler at the closest position to the source of heat. Broil 4 to 5 minutes until the chicken just loses its pink color and is tender, turning the skewers once and brushing the chicken with the rema 6 tablespoons unsalted butter 1 pound boneless chicken breasts, cut in strips 1 clove garlic, minced 1 1/2 cups uncooked rice 1/4 pound mushrooms, sliced 3 green onions, chopped 3 cups chicken broth 1 teaspoon basil 1 cup shredded cheddar cheese In large skillet, melt 2 tablespoons butter. Add chicken and cook over medium heat, stirring constantly, until pieces are browned, about 5 minutes. Remove chicken from skillet. Add remaining butter, rice, and garlic to skillet and cook, stirring constantly, until rice is lightly browned, about 5 minutes. Add mushrooms and onions. Continue cooking until mushrooms are tender, about 2 minutes. Stir in chicken broth and basil. Bring to a boil; cover, and simmer 15 minutes. Gently stir B in chicken and continue simmering until chicken is heated through and rice is tender, about 5 minutes. Stir in cheese and serve. Italian Chicken RisottoB Rice & CerealsC 6 tablespoons unsalted butter 1 pound boneless chicken breasts, cut in strips 1 clove garlic, minced 1 1/2 cups uncooked rice 1/4 pound mushrooms, sliced 3 green onions, chopped 3 cups chicken broth 1 teaspoon basil 1 cup shredded cheddar cheese 1228c inaka@tdl.comd 20 mins.e 25 mins.f Highg Highm Recipe: Chicken Risotto Ingredients: 6 tablespoons unsalted butter 1 pound boneless chicken breasts, cut in strips 1 clove garlic, minced 1 1/2 cups uncooked rice 1/4 pound mushrooms, sliced 3 green onions, chopped 3 cups chicken broth 1 teaspoon basil 1 cup shredded cheddar cheese Method: In large skillet, melt 2 tablespoons butter. Add chicken and cook over medium heat, stirring constantly, until pieces are browned, about 5 minutes. Remove chicken from skillet. Add remaining butt hrough and rice is tender, about 5 minutes. Stir in cheese and serve. Italian in cheese and serve. !G^A Few Onions Whole Garlic Many Tomatos Butter Many potatoes Many carrots Dried Dill Sour creamK Russian` 4 quarts of water Salt to taste Pepper to taste Parsley to taste A Few Bayleaves Whole chicken 1 Quart of whole tomatos 1 cabbage A Few Onions Whole Garlic Many Tomatos Butter Many potatoes Many carrots Dried Dill Sour creama 1228c inaka@tdl.comd 45 mins.e 2 hrsf Mediumg Mediumm Recipe: Borscht Ingredients: 4 quarts of water Salt to taste Pepper to taste Parsley to taste A Few Bayleaves Whole chicken 1 Quart of whole tomatos 1 cabbage A Few Onions Whole Garlic Many Tomatos Butter Many potatoes Many carrots Dried Dill Sour cream Method: First you take four quarts of water, put it in a pot, You start a blaze beneath, add some salt but not a lot, Add some pepper and some parsley, and a bayleaf don't you know, when the water starts to boil now you know you're on t poons of Tabasco 1 Habanero (dried and crushed) 2 pinches of garlic salt 2 ounces of lime juice 2321/--.0 2321/--.0 Preheat broiler. Arrange slices of bread on baking sheet and broil 5 inches from heat until lightly browned. Turn and brown other side. In small bowl, combine garlic and 3 tablespoons of olive oil. Brush mixture on one side of bread slices. In skillet, heat remaining 1 tablespoon of oil ober medium heat, add tomatoes, salt, and pepper; toss for 1 to 2 minutes, or until tomatoes are just heated through. Stir in basil and vinegar. Top toasted slices with tomato mixture. Italian` 6 crusty Italian bread, halved crosswise 1 large garlic clove, crushed and minced 4 tablespoons extra-virgin olive oil 6 large, firm ripe tomatoes, peeled, seeded, and chopped salt and pepper 1/4 minced fresh basil leaves 1 tablespoon balsamic vinegar 1228c inaka@tdl.comd 15 mins.e 15 mins.f Highg Mediumm Garlic Chicken cation culette PoultryC 1228c inaka@tdl.comd 25 mins.e 35 mins.f Mediumg Highm Recipe: Chicken With Peanut Sauce Ingredients: Marinade 1 Tablespoon Light brown sugar 1 Tablespoon Curry powder 2 Tablespoons Crunchy peanut butter 1/2 Cup Soy sauce 1/2 Cup Freshly squeezed lime juice 2 Garlic cloves -- minced Crushed dried chile peppers 6 Chicken breast halves boned, skinned -- and cut into 1/2" wide strips Peanut Sauce 2/3 c Crunchy peanut butter 1 1/2 c Coconut milk, unsweetened 1/4 c Freshly squeezed lemon juice 2 tb Soy sauce 2 tb Molasses (or brown e pepper Grated lime zest Fresh cilantro sprigs 1228c inaka@tdl.comd 25 mins.e 35 mins.f Mediumg Highm Chicken SateB PoultryC 4 lg Skinless, Boneless Chicken Breast Halves (About 1 1/2 Pounds) 1/4 c Soy Sauce 1 tb Salad Oil 1 tb Molasses 1/4 ts Crushed Red Pepper Flakes 1 lg Clove Garlic, Crushed Lemon Juice 1/2 c Creamy Peanut Butter till moist on the inside, about 8 minutes. Sprinkle grille To make the marinade, combine the first 7 ingredients in a shallow dish.Thread the chicken strips onto bamboo skewers in a serpentine fashion.Place the skewers into the soy sauce mixture and let marinate in the refrigerator at least 2 hours, although overnight is preferable. Make the peanut sauce by combining the next 7 ingredients (peanut butter through garlic) in a saucepan. Season to taste with cayenne pepper. Cook over moderate heat, stirring constantly, until the sauce is as thick a heavy cream (about 15 minutes). Transfer to a food processor or blender and pure briefly. Add chicken broth and cream and blend until smooth. This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving.Prepare moderate-hot charcoal coals or preheat a broiler.Cook the skewered chicken, turning several times and basting with the marinade, until crispy on the outside but still moist on the inside, about 8 minutes. Sprinkle grille chicken chicken cubed chicken broth chicken cubes chicken drumsticks thighs chicken cubes chicken pieces marinated chicken pieces w/skin drumsticks thighs breastsu chicken stock chinese stock chicken wings slicedtoasted slicesJ slices roasted bathed artichoke heart slightly slivered sliversQ cheeseO cheeseroom cheesecloth se-lover's chewierg chick chickenC g marinade frequently. While the chicken is broiling, in a small bowl, blend the peanut butter, 2 Tbls lemon juice, and 1/2 cup hot water using a fork and mixing until smooth. Serve the chicken with this peanut sauce. Thai` 4 lg Skinless, Boneless Chicken Breast Halves (About 1 1/2 Pounds) 1/4 c Soy Sauce 1 tb Salad Oil 1 tb Molasses 1/4 ts Crushed Red Pepper Flakes 1 lg Clove Garlic, Crushed Lemon Juice 1/2 c Creamy Peanut Butter 1228c inaka@tdl.comd 3 hrse 15 mins.f er directs. Thread the chicken strips onto the bamboo skewers. Place the bamboo skewers on the rack in a broiling pan. Brush generously with the marinade. Place the pan in the broiler at the closest position to the source of heat. Broil 4 to 5 minutes until the chicken just loses its pink color and is tender, turning the skewers once and brushing the chicken with the remainin !=OYx Jxwyh yvx|* !=NWv Hvuwf xtvz) 3MMORSRR NLNQSSRf 3MMORSRR NLNQSSRf 3KKNQRQQ LKLPRQPd ABOUT 2 1/2 HOURS BEFORE SERVING: With a meat mallet or dull edge of a French knife, pound each of the chicken breast halves to a 1/2-inch thickness. Cut the chicken breasts, lengthwise, into 1-inch wide strips. In a large bowl, mix the chicken strips, soy sauce, salad oil, molasses, crushed red pepper flakes, garlic and 2 Tbls lemon juice. Cover and refrigerate the chicken in the marinade for at least 2 hours, stirring occasionally. Meanwhile, soak sixteen 6-inch long bamboo skewers in water to prevent charring when broiling. ABOUT 25 MINUTES BEFORE SERVING: Preheat the broiler if the manufacturer directs. Thread the chicken strips onto the bamboo skewers. Place the bamboo skewers on the rack in a broiling pan. Brush generously with the marinade. Place the pan in the broiler at the closest position to the source of heat. Broil 4 to 5 minutes until the chicken just loses its pink color and is tender, turning the skewers once and brushing the chicken with the remainin Cdd chicken with lime zest and garnish with cilantro leaves. Serve with the peanut sauce for dipping. <Peanut Sauce 2/3 c Crunchy peanut butter 1 1/2 c Coconut milk, unsweetened 1/4 c Freshly squeezed lemon juice 2 tb Soy sauce 2 tb Molasses (or brown sugar) 1 ts Fresh ginger root, grated 4 Garlic cloves, minced 1/4 c Chicken broth 1/4 c Heavy cream Cayenne pepper Grated lime zest Fresh cilantro sprigs Freshly squeezed lemon juice 2 tb Soy sauce 2 tb Molasses (or brown sugar) 1 ts Fresh ginger root, grated 4 Garlic cloves, minced 1/4 c Chicken broth 1/4 c Heavy cream Cayenne pepper Grated lime zest Fresh cilantro sprigs 1228m 12119k 0/0/1 chicken breasts dianne chicken breasts parmesan chicken breasts stuffed baked chicken broccoli cheese quiche chicken dices fried walnuts chicken enchiladas chicken enchiladas chicken fajitas chicken mustard sauce chicken riesling chicken chicken lemon chicken risotto chicken peanut sauce chicken chicken sausage chicken onionsu chicken driedtomatos chicken yum-yum chile chile chile tablespoons dijon mustard tablespoons distilled white vinegar tablespoons dried currants raisins tablespoons sherry tablespoons vermouth white tablespoons white tablespoons white sherry tablespoons finely chopped celery tablespoons finely chopped fresh teaspoon tablespoons finely chopped green pepper tablespoons finely chopped onion tablespoons finely chopped pepper chopped pepper finely chopped pepper chopped pepper butter tablespoons tahinib tablespoons unsalted butter tablespoons vegetable chicken broth 1-1/2 black garlic sauce sherry sauce grated ginger sodium sauce sugar Chicken With Sun DriedTomatosB PoultryC 2 tablespoons unsalted butter 2 tablespoons olive oil 4 skinless boneless chicken breast halves, (cut crosswise into 1/2 inch strips) 1 tablespoon flour 2 shallots, minced (about 1/4 cup) 2/3 cup whipping cream 1/2 cup dry white wine PoultryC 2 tablespoons unsalted butter 2 tablespoons olive oil 4 skinless boneless chicken breast halves, (cut crosswise into 1/2 inch strips) 1 tablespoon flour 2 shallots, minced (about 1/4 cup) 2/3 cup whipping cream 1/2 cup dry white wine onions. Chinese` Chicken pieces marinated in. Rice wine soy sauce Corn starch White pepper Julienned ginger Minced garlic pinch sugar Chinese sausage -chopped Shitake mushrooms soaked Fried Cashew nuts Chicken stock or chinese stock base Sesame Oil Green onions a 1228c Yan can cookm A!Chicken Soup - Tha Hot and spicyB Soups Soups Dill PicklesB PreservesC 4 lb Small Cucumbers 4 qt Water 1 qt Vinegar 1 c Salt Dill Weed Garlic Cloves Alum Let water, vinegar and salt come to a boil. Set aside. Put dill and 1 clove garlic in bottom of jar. Prick cucumbers with fork before putting in jar. Put 1 t alum in each quart. Fill jar with brine. Seal tight and let stand until clear before using. American` 4 lb Small Cucumbers 4 qt Water 1 qt Vinegar 1 c Salt Dill Weed Garlic Cloves Alum 1228c inaka@tdl.comd Overnighte 15 mins.f Dill Sauce for Meat or PoultryB SaucesC ManyD 1 1/2 Tbls. soft butter 1 1/2 Tbls. flour 1 cup of milk or water or stock 1 1/2 tsp. good vinegar 1/2 tsp. sugar 1 tsp.fresh dill chopped 1/8 tsp. salt Chicken Sausage Stir FryB PoultryC 4DvChicken pieces marinated in. Rice wine soy sauce Corn starch White pepper Julienned ginger Minced garlic pinch sugar Heat wok. With a little sesame oil, fry chichen, sausage, mushrooms. Add chicken stock and green onion. Steam. Serve sprinkled with nuts and green onions. en Breast Halves (About 1 1/2 Pounds) 1/4 c Soy Sauce 1 tb Salad Oil 1 tb Molasses 1/4 ts Crushed Red Pepper Flakes 1 lg Clove Garlic, Crushed Lemon Juice 1/2 c Creamy Peanut Butter a 1228c inaka@cap.or.jpd 3 hrse 15 mins.f Chicken Sausage Stir FryB PoultryC 4DvChicken pieces marinated in. Rice wine soy sauce Corn starch White pepper Julienned ginger Minced garlic pinch sugar Heat wok. With a little sesame oil, fry chichen, sausage, mushrooms. Add chicken stock and green onion. Steam. Serve sprinkled with nuts and green onions. lC43e ^43Lq radc; radc; q`cb: !=OYx Jxwyh yvx|* green onions green pepper green peppers green salsa optional green tomatoes green scallions greens gremolata gremolata gremolata Melt butter and olive oil in large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to skillet and saute until light brown and just cooked through, about 3 minutes. Add minced shallots to skillet and saute 1 minute. Sprinkle flour in skillet and cook 1 minute. Add whipping cream, white wine, sun-dried tomatoes and basil. Bring to boil; cook until sauce thickens, stirring occasionally, about 4 minutes. Season to taste with salt and pepper and serve overB noodles. 1/3 cup chopped drained oil-packed sun-dried tomatoes 3 tablespoons chopped fresh basil or 2 teaspoons dried 8 ounces egg noodles, cookedK American chicken soup the next day. Just place the remnants in a large pot with additional garlic,vegetables and seasoning and simmer for an hour or so. Americana 1228m A)CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCEB Poultry ultry speed shareware alabama slammer alaskan salmon chowder alfredo sauce purpose barbeque sauce potatoes tomatoes amaretto pachadi antipasto apple apple katsup apple potato apple pancakes applesauce apricot salsa arabic pickled turnips arcadian eight chili armenian potatoes artichoke hearts toscana asian tenderloin fallom asian salmon planks asian spring rolls athens broiled fillets australian australian authentic greek authentic hungarian sausage kolbasz avgolemono avocado pesto ghanooge baclavas bacon cheese balls bacon-cheese stuffed mushrooms bagels bagna cauda bajan stuffed chicken baked bananas w/lemon orange baked lentils baked beans baked chicken baked lentils cheese baked chops baked potato chowder spinach spinach basil pesto roast spread springW spring potato salad spritz spritzgeback spritzgeback spritz cookies sproutsY squash squash casserole standard standard marinade starter steak steaks steamed steamed steamed dumplings steamed cabbage steamed orange steamed stewed strawberry streusel stuffede stuffed leaves stuffed habanero chileso style suckling sugar suisse little sauce little sugar pinch dried pepper flakes broth shaking ground white pepper thinly sliced green onion juice touch saffron colour abalone abobabo abalone olour touch saffron colour colour about` green green beans boiled sauteed butter green chili green chillies green ginger sauce green onion slices glaze millet millilitres milwaukee mincedC Chicken AdoboB PoultryC 2 Tablespoons peanut oil down the sides, and swirl pan to disburse evenly. Toss in 1 pound of chicken breasts, cut into strips. Stir-fry 'til chicken's almost done, then add the veggie mix. Continue to stir-fry. Lightly drizzle once with some rice vinegar, a little more peanut oil, a quick splash of toasted sesame oil, & 1/4 cup of soy sauce. Sprinkle on a few red pepper flakes. Stir and add 1 Tablespoon of honey. Keep stirring. When chicken is fully cooked and veggiBjes are cooked (but still crisp), serve over Rice Yum-Yum. Toss some crispy Chow Mein noodles over the top. Chinese` Toss 1/2 cup of each of the following veggies with 1/2 Teaspoon each of fresh chopped ginger, chopped garlic, and ground pepper Broccoli Thinly sliced carrots Mushrooms Celery Strips of red bell pepper Chopped green onion Set this aside. a 1228c inaka@cap.or.jpd 20 mins.e 10 mins.m Chicken AdoboB PoultryC Heat your wok. Drizzle 2 Tablespoons peanut oil down the sides, and swirl pan to disburse evenly. Toss in 1 pound of chicken breasts, cut into strips. Stir-fry 'til chicken's almost done, then add the veggie mix. Continue to stir-fry. Lightly drizzle once with some rice vinegar, a little more peanut oil, a quick splash of toasted sesame oil, & 1/4 cup of soy sauce. Sprinkle on a few red pepper flakes. Stir and add 1 Tablespoon of honey. Keep stirring. When chicken is fully cooked and veggiBjes are cooked (but still crisp), serve over Rice Yum-Yum. Toss some crispy Chow Mein noodles over the top. Chinese` Toss 1/2 cup of each of the following veggies with 1/2 Teaspoon each of fresh chopped ginger, chopped garlic, and ground pepper Broccoli Thinly sliced carrots Mushrooms Celery Strips of red bell pepper Chopped green onion Set this aside. 1228c inaka@tdl.comd 20 mins.e 10 mins.f Mediumg Mediumm oliveP ot let it come to a boil. (5) Remove the bay leaves and serve over rice. This dish is too strongly flavored to go well with wine; try serving it with beer. You can substitute pork for the chicken, or mix the two. In the Philippines it is the custom to marinate the meat for two days rather before simmering; with the top-grade meats that are universally available in our grocery stores, that is not necessary (though it does deepen and enrich the flavor). To marinate the chicken, mix in thCte broth and 3 of the garlic cloves after step 1, then put the chicken in a glass dish and pour the marinade over it. K Philipino 2 lb chicken pieces, cut up or whole 1 head of garlic, coarsely chopped (yes, anentire head!) 4 Tbsp soy sauce (or more to taste) 1 tsp ground black pepper 2 cups water 1/2 cup vinegar (rice vinegar or white wine vinegar work best) 2 bay leaves 2 Tbsp cooking oil 1228c inaka@tdl.comd 30 mins.e 45 mins. ginger stickF ginger ginger ginger ginger chilled ginger minced gingerrootW gingersnap gingersnaps glace glaceed glaze glaze teaspoon sugar teaspoon water glazing glovesW glutamate golden white vinegar gorgonzola gonzola gorgonzola gorgonzola gonzola 1 1/4 C water 4 T chili powder (or 6 T if desired) 2 1/2 T ground cumin 1/8 tsp dry mustard 1/8 tsp brown sugar 1 pinch of oreganoK Mexican j2 1/2 lb beef brisket, cut into 1" cubes 1 lb lean pork, ground 1 large onion, chopped finely 2 T Wesson oil salt and pepper to taste 3 cloves garlic, minced 2 T diced green chilies 8 oz tomato sauce 1 beef bouillon cube 12 oz beer 1 1/4 C water 4 T chili powder (or 6 T if desired) 2 1/2 T ground cumin 1/8 tsp dry mustard 1/8 tsp brown sugar 1 pinch of oregano #A!Fred Drexel (1981 WINNING RECIPE) 30 mins.e 4 hrsf Highg Highm Chili IIB StewsC +2 lb Ground Beef (The leaner the better) 1 15oz Can Kidney Beans 1 15oz can Black Turtle Beans (Progresso makes good ones) 1 8oz can tomato sauce 1 large Yellow Onion (Chopped) 5-6 cloves of garlic (or about 2 teaspoons of garlic in oil) Enough Olive oil to saute the onions,garlic and jalapenos Heat the oven to 375 degrees. Line a broiler pan with foil. In blender container or food processor, combine all roast pork ingredients except pork. Blend until smooth. Generously brush both sides of the the pork steaks, reserving the remaining sauce. Place the pork steaks on the foil-line pan; bake 30 minutes. Brush both sides of pork with remaining sauce and bake 10 to 20 minutes more until tender. Let cool. Finely chop the meat. In a small bowl, combine cornstarch and sherry. Bl end well. Heat the oil in a wok and stir-fry onion and water chestnuts until the onion begins to brown. Add soy and hoisin; stir to coat. Add the chicken broth and stir in the cornstarch mixture. Cook and stir until thickened. Remove from heat; stir in pork. Separate the dough into 8 biscuits. Press or roll each into a 5-inch circle on a lightly floured surfance. Place about 1/3 cup of the pork mixture in the center and gather up the edges, pinch and twist to seal. Place seam side Mexicana 1228c inaka@tdl.comd Nonee Nonef Noneg Nonej+History and definitions about Chili Peppersm Recipe: Chili Peppers Ingredients: Method: The original Nahautl word for sweet green peppers was chilli. The Spaniards changed the spelling to chile, and in turn the English and Americans used chili. Although chili was once limited to green pepper, it is now used as a generic title for all peppers, etc. In Mexico, there is endless variety ranging through all degrees of hotness from the sweet chili ancho to the small hot brown chili piquin. Many varieties are canned. Where these ar negar a 1228c inaka@tdl.comd 15 mins.e Nonef A"Chili Sauce for Malay Chicken RiceB SaucesC ManyD4dried and fresh chillies garlic palm sugar ChiliB StewsC 2 1/2 lb beef brisket, cut into 1" cubes 1 lb lean pork, ground 1 large onion, chopped finely 2 T Wesson oil salt and pepper to taste 3 cloves garlic, minced 2 T diced green chilies 8 oz tomato sauce 1 beef bouillon cube 12 oz beer In a large kettle or Dutch oven, brown the beef, pork and onions in hot Wesson oil.Add salt and pepper to taste.Add remaining ingredients. Stir well. Cover and simmer 3 to 4 hours, until meat is tender and chili is thick andbubbly. Stir occasionally. diced green chilies 8 oz tomato sauce 1 beef bouillon cube 12 oz beer In a large kettle or Dutch oven, brown the beef, pork and onions in hot Wesson oil.Add salt and pepper to taste.Add remaining ingredients. Stir well. Cover and simmer 3 to 4 hours, until meat is tender and chili is thick andbubbly. Stir occasionally. ng it. This dish is different than many because of its strong component 2 lb chicken pieces, cut up or whole 1 head of garlic, coarsely chopped (yes, anentire head!) 4 Tbsp soy sauce (or more to taste) 1 tsp ground black pepper 2 cups water 1/2 cup vinegar (rice vinegar or white wine vinegar work best) 2 bay leaves 2 Tbsp cooking oil (1) Put vinegar, bay leaves, pepper, soy sauce, and water in a saucepan. Cover and cook slowly about 15 minutes. (2) Meanwhile, heat the cooking oil in a large, heavy-bottomed frying pan. Peel the garlic, break the cloves into chunks, and brown them over medium-low heat (about 5 minutes). (3) Add the chicken to the frypan and brown it over medium-high heat (about 5 minutes). (4) Add the broth to the frypan and simmer, partly covered, until the chicken is done (about 30 minutes). Do n Tbsp soy sauce (or more to taste) 1 tsp ground black pepper 2 cups water 1/2 cup vinegar (rice vinegar or white wine vinegar work best) 2 bay leaves 2 Tbsp cooking oil 1228c inaka@cap.or.jpd 30 mins.e 45 mins. flour slices fresh ginger 5-pound salmon deboned fileted small green chiles seeded chopped tablespoons grappa unaged italian brandy taste baking powder allspice high-quality paprika catsup tomato paste vinegar distilled white vinegar sesame steaks about pound about thick vol-au-vents whole cloves tomatoes bread flour medal brand medal brand medal brand brand brand medal brand bread flour medal brand bread flour medal brand flour medal brand medal brand emmental gruyere cheese would wrappersW wyler's x-large yards yeastf yellowA yellow split anentire yellowtail yellowtail fresh water grilled bonito marine grilled pickle pickled pickles pickling[ pickling marinade picks gallo filling pieceY piecesY pig's pillsbury pinch spice powder attached austria ustria ustria stria ustria terry terry tan's straits chinese cookbook texas chile-heads recipe collection Chop the onions, peppers and garlic. Saute them in olive oil until the onions are browned. Throw in the Beef and continue cooking until the beef is browned. When done, throw the mixture along with all of the other ingredients, into a crock pot or stewing pot. In the crock pot cook for 6 to 10 hours. In the stew pot cook covered for about an hour and a half. If more liquid is needed I like to add beer, but red wine is great too. 12 Large Jalapeno peppers (Take the seeds out before using) 1 tblsp Paprika 1 tblsp Cumin 1 tblsp Garlic Powder 1 tblsp Oregano 1 tsp Cayenne 1/2 tsp Black Pepper Salt to taste Mexican of garlic (or about 2 teaspoons of garlic in oil) 12 Large Jalapeno peppers (Take the seeds out before using) 1 tblsp Paprika 1 tblsp Cumin 1 tblsp Gar r about 2 teaspoons of garlic in oil) flour~ sifted flour water roast bread crumbs gouda cheese pounds hamburger pounds red-skinned potatoes peeled 3/4-inch pounds tomatoes cored quartered tablespoons ground tablespoons baking powder tblsp cornstarch teasps finely grated bread flour 1/2-pound boneless roast trimmed excess flour cardamom seeds soupe capres d'huile d'olive liquide soupe d'huile d'olive soupe blanc flour about shredded cooked chicken all-purpose flour chicken broth water cooked garbanzo beans reserved liquid cooked "snap" when you hit it. Fold the dough in half. Roll out the folded dough until it is 1/2 inch thick. Cut with a 1-1/4-inch biscuit cutter into small rounds. Prick each round with a fork, making two parallel sets of holes in the biscuit. keep rolling out the dough, folding before cutting, until all the scraps are gone and you have made about 100 biscuits. Preheat the oven to 350 degrees. Place the biscuits on a lightly greased pan. Bake for 30 minutes, until crisp, but not browned. They shC ould open easily when split with a fork. They will keep for weeks tightly covered in a tin or in the freezer. Split in two before serving. American`d6 c All purpose flour (soft) 1 1/2 ts Salt 1 tb Sugar 1 ts Baking powder 1 c Shortening 1 c Milk 1228c Nathalie Dupreed 30 mins.e 30 mins.f Beer Battered RockfishB FishC 2nes. Fill 12 greased muffin tins and bake about 25 minutes. Stir the milk and cornstarch together and then beat in the egg yolks. Set aside. Bring broth to boil in a soup pot and add the rice. Cook, covered, until the rice is puffy and tender, about 25 minutes. Remove the soup from the heat and add the milk and egg mixture, stirring carefully. Continue to cook for a moment until all thickens. Remove from the heat again and add the butter, parsley, lemon juice, lemon peel and pepper. Gn1/2 stick unsalted butter chopped parsley 1 cup fresh lemon juice 1 teaspoon grated lemon peel pepper to tasteK American` 2 cups milk 2 tablespoons cornstarch 6 egg yolks, beaten 2 quarts chicken broth 1 cup long-grain white rice 1/2 stick unsalted butter chopped parsley 1 cup fresh lemon juice 1 teaspoon grated lemon peel pepper to tastea 1228c inaka@tdl.comd 10 mins.e 45 mins.f Highg Mediumm beaten 2 quarts chicken broth 1 cup long-grain white rice e freezer, so sausage was smoked t Preheat oven to 350 degrees. Let the bacon come to room temperature so it's pliable. Wrap one bacon slice gently in a spiral around each breadstick. In a shallow dish long enough to fit the breadsticks, stir together the brown sugar and chili powder. Press out any lumps or brown sugar with a fork. Roll each bradstick gently in mixture, coating bacon well and arrange about 1/2 inch apart on the rack of a broiler pan. Bake the breadsticks for about 20 minutes or until the coating is carmelizB ed and bacon is deep golden. Loosen the breadsticks GENTLY from the rack. They will be very soggy! Allow to cool about 15 minutes. The bacon will become crip and the breadsticks will harden as they cool. Serve at room temperature. American` 30 thin slices bacon 30 whole grissini (long thin breadsticks) 1/3 cup firmly packed light brown sugar 3 Tbs. pure chili powder 1228c Gourmet Magd 5 mins.e 30 mins.f Highg Highm Chili Bows Chili Bacon BreadsticksB AppetizersC ManyD 30 thin slices bacon 30 whole grissini (long thin breadsticks) 1/3 cup firmly packed light brown sugar 3 Tbs. pure chili powder n (Chopped) 5-6 cloves of garlic (or about 2 teaspoons of garlic in oil) Enough Olive oil to saute the onions,garlic and jalapenos 12 Large Jalapeno peppers (Take the seeds out before using) 1 tblsp Paprika 1 tblsp Cumin 1 tblsp Garlic Powder 1 tblsp Oregano 1 tsp Cayenne 1/2 tsp Black Pepper Salt to taste 1228c inaka@cap.or.jpd 45 mins.e 10 hrsf Highg Highm Chili Bacon BreadsticksB AppetizersC ManyD 30 thin slices bacon 30 whole grissini (long thin breadsticks) 1/3 cup firmly packed light brown sugar 3 Tbs. pure chili powder s. In the stew pot cook covered for about an hour and a half. If more liquid is needed I like to add beer, but red wine is great too. about 1 pound chicken marinade: 1 tablespoon cornstarch, 1/2 teaspoon black pepper, few drops vegetable oil 1 1/2 - 2+ cups vegetable oil 1/2 cup green bell pepper, in 1-inch pieces 1/2 cup canned sliced bamboo shoots 1/2 cup carrots, peeled and sliced into 1 1/2-inch pieces (optional)) 1 tablespoon fermented black beans (optional) 1/2 tablespoon minced garlic (optional) 1 tablespoon minced ginger 1 teaspoon hot red pepper powder 1/2 cup chicken broth 2 tablespoons soy sauce pinch salt 2 BQtablespoons white vinegar 2 tablespoons white wine 1 tablespoon liquid cornstarch http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ with light soy and honey, the taste of peanut dominates. *Simply mix together. At first it does not appear like it will mix but keep at it just a bit longer and you have Hoisin. Letting it rest does not appear to improve the taste. Additional Notes: Recipe From: inaka@tdl.com ---------------------------------- cooked shrimp peeled deveined tortillas waterf flour whole-wheat tortillas ounce green beans ounce beans canned whole tomatoes drained canned whole tomatoes drained liquid chopped tomatoes juice tomato sauce pre-baked tartlet shells uncooked jumbo shrimp peeled deveined 16-ouncev 16-oz water 17-ounce 17.3-ounce oz/500ml skimmed romaine sliced wideV watercress trimmedV radicchio leaves kimmed skimmed and/or and1/4 andwe anejo anentire angel anise anise-flavored anjou anniversary another another clove garlic sliced paper anywhere anywhere anywhere apeanut anywhere apeanut anywhere apeanut eanut anywhere apeanut eanut apeanut anywhere apeanut anywhere apeanut arhar/toor aroma aromatic around artichokeT Brush the tortillas lightly on one side with the oil. In a small bowl combine well the chili powder, the salt, and the or gano, sprinkle the mixture over the tortillas, and scatter the Monterey Jack on top. Cut each tortilla into fourths with a pizza wheel or sharp knife, arrange the wedges on 2 large baking sheets, and bake them in a preheated 400 F. oven for 12 to 15 minutes, or until they are golden and crisp. Mexican` 16 corn tortillas vegetable oil for brushing the tortillas 1 tablespoon chili powder 1 teaspoon salt 1/2 teaspoon dried or gano, crumbled 1 1/2 cups grated Monterey Jack (about 6 ounces) Gourmet October 1992 15 mins.e 15 mins.f Mediumg Highm Chili PeppersB AppetizersC ck (about 6 ounces) 1/2 teaspaoon chili 1/4 teaspoon garlic powder 1/4 teaspoon salt a 1228m 121129 olive onion chopped packed chopped shallots parmagianno reggiano parmesan cheese tablespoon vegetable vinegar salad seasoned vinegar shortening snipped chives cream strong coffee sugar tequila thinly sliced onion unsalted butter unsalted butter softened water white sugar whole cubes mushrooms shelled peeled almonds sugar onion canola peanut -purpose flour puree pureed purists purposeN quadruple quadruple recipe quicklyY quite quoted ra-yu radicchio radicchio radishV raifort raised raisin raising raisinsL raisins handful ramen range raspberry rather really reason recipe^ green peppers was chilli. The Spaniards changed the spelling to chile, and in turn the English and Americans used chili. Although chili was once limited to green pepper, it is now used as a generic title for all peppers, etc. In Mexico, there is endless variety ranging through all degrees of hotness from the sweet chili ancho to the small hot brown chili piquin. Many varieties are canned. Where these are not available, various peppers found in the U. S.A. may be substitued, such as small red Italian peppers; or chili powder, to taste, with a dash of Tabasco sauce for zest. For chili ancho --use bell or green peppers chili poblano -- use bell or green peppers chili pasilla - use green peppers dried in the sun chili serrano - use any variety small red or green hot pepper chili jalapeno -- use any variety small red or green hot pepper chile verde - use canned green chili peppers (like Ortega brand) chili mulato - use any hot pepper powdered sugar powered prawn prawns prawns deveined shelled leaving pre-baked pre-cooked pre-heated pre-melted prebaked prefer preferable preferably preference preferred preparation prepare prepare-ahead preparedt preserve preserved preservedradish preservesU press pressedT pressure pretoasted prevent previous probably powdered@ powdered sugar@ process@ puree@ quail@ quarters@ radicchio@ real@ real@ rendered@ rigors@ rolled@ romaine@ runny@ salsa@ pepper meyer@ salt/pepper@ sauce sauce vegetable cocktail juice@ saucei@ savoury@ seeded@ serving@ shallot@ share@ shots@ shrimps@ skin@ sliced black olives@ small piece ginger@ solelighlty@ cream@ sauce@ spagetti@ stalks@ stems@ still@ straw@ sturdier@ substitute@ substituted@ sugar@ sugar 2cup@ sugar topping@ superfine@ sweetened@ tablespoons@ taco@ tamcom tart@ combined@ tbs/500ml@ tbsps@ <Combine potatoes and oil in a 12 x 8 x 2 inch baking dish; toss well. Sprinkle potatoes with chili powder, salt, and pepper. Cover tightly with plastic wrap and microwave about 15-18 minutes or until tender, stirring gently every 3 minutes. Sprinkle with cheese and onion and chives. Let stand, covered, 5 minutes American 3 medium baking potatoes, unpeeled and cut into 1/2 inch slices 1 tablespoon vegetable oil 1 teaspoon chili powder 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup parmesan cheese 1 cup shredded cheddar cheese [1 small green onion, chopped -- OPTIONAL] 3-4 tablespoons minced fresh chives 1228c inaka@tdl.comd 5 mins.e 15 mins.f Highg Mediumm n, chopped -- OPTIONAL] 3-4 tablespoons minced fresh chives garlic palm sugar salt lime )Soaked dried chillies and grind all ingredients except plam sugar till rather fine. Melt palm sugar with water in a pan over heat. Add ground ingredients and cook till thick. Add freshly squeezed lime juice and serve. meant specifically for certain dishes but are good as a generally dip sauce. Chinese`5dried and fresh chillies garlic palm sugar 1228c inaka@tdl.comd 15 mins.e Nonef Recipe: Chili Sauce for Malay Chicken Rice Ingredients: dried and fresh chillies garlic palm sugar Method: Soaked dried chillies and grind all ingredients except plam sugar till rather fine. Melt palm sugar with water in a pan over heat. Add ground ingredients and cook till thick. Add freshly squeezed lime juice and serve. meant specifically for certain dishes but are good as a generally dip sauce. Additional Notes (if any): Recipe From: inaka@tdl.com ----------------- American`M1/2 cup butter or margarine 1/2 cup chili sauce 1/3 cup crumbled blue cheese 1228c inaka@tdl.comd Nonee 15 mins.f Highg Highj For barbequed salmonm Recipe: Chili-Cheese Sauce Ingredients: 1/2 cup butter or margarine 1/2 cup chili sauce 1/3 cup crumbled blue cheese Method: Combine butter and chili sauce in small saucepan. Heat slowly until butter melts. Add cheese and keep warm until ready to serve. Additional Notes (if any): For barbequed salmon Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ --------B"---------------------------------- www.tdl.com/~inaka/inakasoft/ ed and seeded 1 teaspoon sugar one-half teaspoon salt 3 tablespoons mild vegetable oil 3 tablespoons fresh lime juice lowly until butter melts. Add cheese and keep warm until ready to serve. In a mixing bowl combine the salt, peppercorns, chili peppers, and boiling water, and stir until the salt dissolves. Stir in the cold water, ginger, and vodka or sherry. Put the vegetables of your choice into a Chinese pickling jar or a 2-quart glass jar. If using a CPJ, seal with water according to the instuctions. If using a regular glas jar, simply cover with plastic wrap. Do not wrap tightly as gas must escape. Allow the pickles to sit, unrefrigerated, for 24 hours and serve. The picklB@es will keep for several days if sealed and in the refrigerator. 4 cups TOTAL of any combination of the following cut into bite size pieces: broccoli stems Napa or Chinese cabbage celery carrots cauliflower daikon green string beans red sweet bell peppersK Chinese th are well-chilled and ready to serve. GW1 to 2 pounds medium or large shrimps, peeled but with tails left on. 1 cup heavy cream In a food processor, combine cilantro, ginger, garlic, scallions, jalape o, and process until finely chopped (or chop fine by hand). Add sugar, salt, oil and lime juice and mix well. Toss whrimp in mixture until well-coated; cover bowl and let stand an hour at cool room temperature or longer in the refrigerator. Spoon shrimps out of marinade and saute lightly (without additional oil) until shrimps are barely cooked. Arrange on serving plate and chill. Add reserved marinade to the liquid dfrom the cooked shrimp and voil, stirring, until the liquid evaporates, leaving a thick green puree. Add cream and boil again, stirring constantly, until thick enough to pour. Do not reduce too much; this sauce thickens considerably as it cools. Pour sauce into a serving bowl and refrigerate with the shrimp until both are well-chilled and ready to serve. GW1 to 2 pounds medium or large shrimps, peeled but with tails left on. 1 cup heavy cream 1228c Jeff Smithd Overnighte 20 mins.f Noneg Recipe: Chinese Brine Pickles Ingredients: 2 tbsp salt 1 tbsp Szechwan peppercorns 2 to 4 small dried red chili peppers 1/2 cup boiling water 3 1/2 cups cold water 4 to 5 slices fresh ginger 1 tbsp vodka or dry sherry 4 cups TOTAL of any combination of the following cut into bite size pieces: broccoli stems Napa or Chinese cabbage celery carrots cauliflower daikon green string beans red sweet bell peppers Method: In a mixing bowl combine the salt, peppercorns, chili peppers, and boi i peppers 1/2 cup boiling water 3 1/2 cups cold water 4 to 5 slices fresh ginger 1 tbsp vodka or dry sherry 4 cups TOTAL of any combination of the following cut into bite size pieces: broccoli stems Napa or Chinese cabbage celery carrots cauliflower daikon green string beans red sweet bell peppers Method: In a mixing bowl combine the salt, peppercorns, chili peppers, and boi o 25 minutes. Take out rolls and thicken sauce with cornstarch. American _1 cup loosely packed fresh cilantro 1 tablespoon fresh ginger, chopped 2 cloves garlic 2 scallions (green onions), sliced 1 jalapeno pepper, halved and seeded 1 teaspoon sugar one-half teaspoon salt 3 tablespoons mild vegetable oil 3 tablespoons fresh lime juice 1 to 2 pounds medium or large shrimps, peeled but with tails left on. 1 cup heavy cream 1228c inaka@tdl.comd 1 Houre 20 mins.f Mediumm Recipe: Chilled Aromatic Shrimp with Cilantro-Ginger-Lime Cream Ingredients: 1 cup loosely packed fresh cilantro 1 tablespoon fresh ginger, chopped 2 cloves garlic 2 scallions (green onions), sliced 1 jalapeno pepper, halved and seeded 1 teaspoon sugar one-half teaspoon salt 3 tablespoons mild vegetable oil 3 tablespoons fresh lime juice 1 to 2 pounds medium or large shrimps, peeled but with tails left on. 1 cup heavy cream Method: In a food processor, combine cilantro, ginger, garlic large shrimps, peeled but with tails left on. 1 cup heavy cream Chinese Egg RollsB AppetizersC ManyD 1/2 c Carrotschopped 10 Napa cabbage leaveschopped-and ends removed 2 Stalks bok choichopped 4 c Fresh bean sprouts 1/2 md Onion chopped 4 Cloves garlic minced 1/2 c Bamboo shoots chopped epper cornstarch Chinese Napa cabbage ground turkey (or chicken or beef) marinade: 1 tabs soy 1 tabs sherry 1 teasp cornstarch chopped water chestnuts grated small carrot 3,4 shitake soaked and chopped Seasonings: 1 teasp. sesame oil 1/2 teasp sugar pinch white pepper 1 tabs soy chopped green onion Garlic, ginger minced in oil Sauce: 2/3 cup vegetable cocktail juice 1/4 cup chicken broth 1 tabs dry sherry pinch pepper cornstarch 1228c Yan can cookd 25 mins.e 1 Hourf Mediumg Mediumm Chinese Egg RollsB AppetizersC ManyD 1/2 c Carrotschopped 10 Napa cabbage leaveschopped-and ends removed 2 Stalks bok choichopped 4 c Fresh bean sprouts 1/2 md Onion chopped 4 Cloves garlic minced 1/2 c Bamboo shoots chopped Seasonings: 1 teasp. sesame oil 1/2 teasp sugar pinch white pepper 1 tabs soy chopped green onion Garlic, ginger minced in oil Sauce: 2/3 cup vegetable cocktail juice 1/4 cup chicken broth 1 tabs dry sherry pinch pepper cornstarch Chinese Napa cabbage ground turkey (or chicken or beef) marinade: 1 tabs soy 1 tabs sherry 1 teasp cornstarch chopped water chestnuts grated small carrot 3,4 shitake soaked and chopped Seasonings: 1 teasp. sesame oil 1/2 teasp sugar pinch white pepper 1 tabs soy chopped green onion Garlic, ginger minced in oil Sauce: 2/3 cup vegetable cocktail juice 1/4 cup chicken broth 1 tabs dry sherry pinch pepper cornstarch 1228c Yan can cookd 25 mins.e 1 Hourf Mediumg Mediumm onings, mix well. Stuff cabbage leaves and roll. Heat up frying pan and put in oil with ginger and garlic. Put in cabbage rolls and fry. Pour sauce. Cover and braise for 20 to 25 minutes. Take out rolls and thicken sauce with cornstarch. Mix filling ingredients together. Put mixture in the freezer awhile to cool. Warm meat tends to soften the wrappers and make things messy. Heat vegetable oil in fryer to 325 degrees.To roll place about 3 tb filling mixture in the center of the wrapper.Fold 1 corner over mixture and fold in ends. Continue rolling. Brush egg mixture on exposed corner of wrapper to help seal egg roll. Put egg rolls in hot oil a few at a time and fry a few minutes on each side until golden brown. Remove to draB\in on paper towels. Serve warm with hot mustard or sauce of your choice. Makes 18 egg rolls. 1 c Water chestnuts chopped 1 lb Ground pork cooked 1 lb Small shrimp cooked 1/2 lb Ground beef cooked 1/4 c Cooking wine 1/4 c Soy sauce 3 tb Sesame oil 1 pk Egg roll skins or wrappers Oil for fr 1 Egg beatenK Chinese to help seal egg roll.Put egg rolls in hot oil a few at a time and fry a few minutes on each side until golden brown. Remove to drainn brown. Remove to drainn 3 pounds spare ribs 3/4 cup lite soy 1/2 cup dry sherry or rice wine 1/2 tab ginger grinded 8 cloves garlic chopped very fine 2 tabs sugar (white or brown) 2 tabs sesame oil 2 teasp 5 spice powder 4 tabs hoisin 4 shots tabasco 1228c Jeff Smithd 1 Houre 1 Hourf Highg Highm Recipe: Chinese Spare ribs Ingredients: 3 pounds spare ribs 3/4 cup lite soy 1/2 cup dry sherry or rice wine 1/2 tab ginger grinded 8 cloves garlic chopped very fine 2 tabs sugar (white or brown) 2 tabs sesame oil 2 teasp 5 spice powder 4 tabs hoisin 4 shots tabasco Method: Marinate spare ribs in above ingredients one hour. Bake on rack at 325 for 1 hour then broil for crunchiness. Additional Notes (if any): Recipe From: Jeff Smith ------------------------------------------ ThisB recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ w.tdl.com/~inaka/inakasoft/ Mix filling ingredients together. Put mixture in the freezer awhile to cool. Warm meat tends to soften the wrappers and make things messy. Heat vegetable oil in fryer to 325 degrees. To roll, place about 3 tb filling mixture in the center of the wrapper. Fold 1 corner over mixture and fold in ends. Continue rolling. Brush egg mixture on exposed corner of wrapper to help seal egg roll. Put egg rolls in hot oil, a few at a time, and fry a few minutes on each side until golden brown. RemoveBo to drain on paper towels. Serve warm with soy sauce, hot mustard, or sauce of your choice. Makes 18 egg rolls. 1 lb Ground pork, cooked 1 lb Small shrimp, cooked 1/2 lb Ground beef, cooked 1/4 c Cooking wine 1/4 c Soy sauce 3 tb Sesame oil 1 pk Egg roll skins or wrappers Oil for frying 1 Egg, beaten Yields 18 egg rolls Chinese 1228c$Eric Hunt bsc835!ehunt@uunet.uu.net d 45 mins.e 15 mins.f Highg Highm Recipe: Chinese Egg Rolls Ingredients: 1/2 c Carrotschopped 10 Napa cabbage leaveschopped-and ends removed 2 Stalks bok choichopped 4 c Fresh bean sprouts 1/2 md Onion chopped 4 Cloves garlic minced 1/2 c Bamboo shoots chopped 1 c Water chestnuts chopped 1 lb Ground pork cooked 1 lb Small shrimp cooked 1/2 lb Ground beef cooked 1/4 c Cooking wine 1/4 c Soy sauce 3 tb Sesame oil 1 pk Egg roll skins or wrappers Oil for fr 1 Egg beaten Method: Mix filling ingredients together. Put mixt aveschopped-and ends removed 2 Stalks bok choichopped 4 c Fresh bean sprouts 1/2 md Onion chopped 4 Cloves garlic minced 1/2 c Bamboo shoots chopped 1 c Water chestnuts chopped 1 lb Ground pork cooked 1 lb Small shrimp cooked 1/2 lb Ground beef cooked 1/4 c Cooking wine 1/4 c Soy sauce 3 tb Sesame oil 1 pk Egg roll skins or wrappers Oil for fr 1 Egg beaten Method: Mix filling ingredients together. Put mixt shrimps ingredients together times sifted sifted powdered sugar silver similar simply since single sipped sirloin sirup sized sizes sizzling skewers skillet skimmed immed SAUCE 1 teaspoon crushed chili paste (sambal oelek) or more to taste 2 teaspoons sugar 1 teaspoon cornstarch 2 teaspoons rice vinegar 1 Tablespoon water 2 Tablespoons dry white wine or sherry 2 Tablespoons soy sauce Chinese 4 boneless, skinless chicken breast halves (about 1 lb.) 1 egg white 1 Tablespoon cornstarch 1 Tablespoon dry white wine or sherry 4 green onions 1 teaspoon minced gingerroot 3 teaspoons minced fresh garlic 2 Tablespoons vegetable oil Hot cooked rice SAUCE 1 teaspoon crushed chili paste (sambal oelek) or more to taste 2 teaspoons sugar 1 teaspoon cornstarch 2 teaspoons rice vinegar 1 Tablespoon water 2 Tablespoons dry white wine or sherry 2 Tablespoons soy sauce 1228c inaka@tdl.comd 2 hrs & 30 mins.e 10 mins.f Mediumg Mediumm thickens slightly. Turn off heat and splash with about 1 tsp of dark sesame oil. Serve over rice. #A"Birmingham Post-Herald, 2 Nov 1994 1 Houre 20 mins.f Highg Highm Recipe: Chinese Egg Rolls II Ingredients: 1/2 c Carrots, chopped 10 Napa cabbage leaves, chopped-and ends removed 2 Stalks bok choi, chopped 4 c Fresh bean sprouts 1/2 md Onion, chopped 4 Cloves garlic, minced 1/2 c Bamboo shoots, chopped 1 c Water chestnuts, chopped 1 lb Ground pork, cooked 1 lb Small shrimp, cooked 1/2 lb Ground beef, cooked 1/4 c Cooking wine 1/4 c Soy sauce 3 tb Sesame oil 1 pk Egg roll skins or wrappers Oil for frying 1 Egg, beaten Yields 18 egg rolls Method: 4 boneless, skinless chicken breast halves (about 1 lb.) 1 egg white 1 Tablespoon cornstarch 1 Tablespoon dry white wine or sherry 4 green onions 1 teaspoon minced gingerroot 3 teaspoons minced fresh garlic 2 Tablespoons vegetable oil Hot cooked rice choice choice filling choichopped choppedC shrimp clove garlic 18.25-ounce butterscotch chips chocolate chips peanut butter small cooked shrimp cream evaporated 1clove 1clove garlic whole pinch onion chili sauce flaked salmon canned cooked cottage cheese mayonnaise cream beaten 1in/1.5cm 1in/2.5 1in/2.5 beaten cheese cottage cheese cheese cottage cheese Jeff Smith 25 mins.e 25 mins.f Highg Highm Recipe: Chinese Potato Salad Ingredients: 5-6 medium potatoes (about 2 1/2 pounds) 4 slices bacon, well-cooked and crumbled 3/4 cup chopped bok choy 1 red pepper, diced 1/2 cup chopped green onion 1/4 cup chopped celantro Sauce 1 1/3 cup mayonnaise 1 tsp sugar 1 tbs soy sauce 1-2 tsp sesame oil 1/8-1/4 tsp hot mustard powder 1/8 tsp salt Method: Boil the potatoes until cooked but still firm. Cut into potato salad-sized chunks. Mix the ingredients for the sauce together, using more or l ped green onion 1/4 cup chopped celantro Sauce 1 1/3 cup mayonnaise 1 tsp sugar 1 tbs soy sauce 1-2 tsp sesame oil 1/8-1/4 tsp hot mustard powder 1/8 tsp salt Method: Boil the potatoes until cooked but still firm. Cut into potato salad-sized chunks. Mix the ingredients for the sauce together, using more or l Place chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid. Slice crosswise into thin shreds. In small bowl, lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine, stirring until cornstarch is dissolved. Add chicken and mix well to coat all pieces. Let stand at room temperature 30 minutes. Meanwhile, slice green onions on the diagonal into very thin slices. Mince gingerroot and garlic. Combine Sauce ingredients, mixing well. Heat wok or fr ying pan, add oil, and stir-fry chicken until no longer pink. Remove chicken with a slotted spoon. Add onions, ginger and garlic to wok and stirfry about 30 seconds, until ginger and garlic are fragrant but not brown. Return chicken to wok, restir sauce ingredients and add to wok. Cook, stirring constantly, until mixture is well combined, hot and bubbly and thickens slightly. Turn off heat and splash with about 1 tsp of dark sesame oil. Serve over rice. Chinese Potato SaladB SaladsC 4hili paste (sambal oelek) or more to taste 2 teaspoons sugar 1 teaspoon cornstarch 2 teaspoons rice vinegar 1 Tablespoon water 2 Tablespoons dry white wine or sherry 2 Tablespoons soy sauce Chinese 4 boneless, skinless chicken breast halves (about 1 lb.) 1 egg white 1 Tablespoon cornstarch 1 Tablespoon dry white wine or sherry 4 green onions 1 teaspoon minced gingerroot 3 teaspoons minced fresh garlic 2 Tablespoons vegetable oil Hot cooked rice SAUCE 1 teaspoon crushed chili paste (sambal oelek) or more to taste 2 teaspoons sugar 1 teaspoon cornstarch 2 teaspoons rice vinegar 1 Tablespoon water 2 Tablespoons dry white wine or sherry 2 Tablespoons soy sauce 1228c inaka@cap.or.jpd 2 hrs & 30 mins.e 10 mins.f Mediumg Mediumm Chinese Potato SaladB SaladsC easternQ finnish french german greek hungarian hungary cream japanese korean latin latin american lemon malaysian mexican apples slicedL broth flour flour flour ooked flour breast halves boned skinned cloves garlic cloves garlic mincedv cloves garlic minced pressed cloves garlic finely choppedS cloves garlic water dried mushrooms drops tabasco sauce fresh large beatenJ lightly beaten~ green onions hard-boiled shelled large chicken half-breasts large garlic cloves` large leaves fresh basily large tomatoes cored thick slicesy blackberries about quarts liters extra chuck chili grind flank steak skinless boneless chicken medium potatoesx medium onions medium-size potatoes tablespoons flourt tablespoons fresh lemon juice tablespoons fresh juice` tablespoons fresh orange juice tablespoons fresh oregano leaves tablespoons fresh parsley chopped substituted cilantroo tablespoons juice tablespoons margarineC tablespoons molassesq tablespoons dried tomatoes packed tablespoons olive tablespoons oyster sauceU tablespoons creamt tablespoons sauceU tablespoons sugar tablespoons sweet butter tablespoons tahinib tablespoons unsalted butter tablespoons vegetable tablespoons vinegar chicken broth 1-1/2 black garlic sauce sherry sesame sauce sugar white brown grated ginger sodium sauce sugar FOR MUSHROOMS: 1. Clean mushrooms by wiping with a damp cloth. Remove stems, chop stems finely and transfer to large bowl. 2. Finely chop pork, water chestnuts, onions, pepper and celery with sharp knife or in food processor. Add to chopped mushroom stems. Add cornstarch, ginger, wine, soy and hoi sin sauces and egg white. Mix well. 3. Spoon pork mixture into cavities of mushroom caps, mounding mixture in center. 4. Heat oil in wok over high heat until it reaches 375 degrees F. 5. Prep (are batter. Carefully dip mushrooms in flour then in batter, coating completely. Fry 6 or 8 mushrooms at a time in hot oil until golden, about 5 minutes. Drain on absorbent paper. FOR BATTER: 6. Combine cornstarch flour, baking powder and salt in bowl. Blend in milk and water. Yield: 2 dozen 5-6 medium potatoes (about 2 1/2 pounds) 4 slices bacon, well-cooked and crumbled 3/4 cup chopped bok choy 1 red pepper, diced 1/2 cup chopped green onion 1/4 cup chopped celantro EBoil the potatoes until cooked but still firm. Cut into potato salad-sized chunks. Mix the ingredients for the sauce together, using more or less sesame oil and host mustard according to taste (the more the better, up to a point...). Put all solid ingredients together in a large bowl, then add the sauce and mix well. Chill. AuSauce 1 1/3 cup mayonnaise 1 tsp sugar 1 tbs soy sauce 1-2 tsp sesame oil 1/8-1/4 tsp hot mustard powder 1/8 tsp salt Chinese chinese potato salad chinese spare chinese stuffed mushrooms chipotle chipotle marinade chipotle sauce chips chives chocolate chocolate almond sauce chocolate crackles chocolate fondue chocolate mousse chocolate orange chocolate orange sauce chocolate peppermint sauce chocolate raspberry brownies chocolate speed chocolate-orange -lime claypot cobbler cocktail cookie cookie-crumb cookies cottage crackers crackles creamZ crisp crisps croute crusta curryY curry flavored sardines sproutsY d'agneau daisy delice dianne dressing 1-inch 1-inch-thick 1-poundZ cooked chicken potatoes ground short ground chicken chicken chicken chicken chicken chicken chicken chicken chicken chicken chicken greatx great american recipesx greek haigh harriet harriet stevenson burlington jersey harris helman henry henry chung's hunan style chinese cookbook hobart holzinger holzinger sable adelphi homes house hunan hunan hunan hunan johnw peppers vinegar mangoes serrano peppers stemmed shallots shallots coarsely chopped shallots peeled minced slices bacon slices bread small baking potatoes about ounces crosswise small yellow squash about pound stalks celery stalks celery finely chopped stalks lemon grass baking powder butter butter chopped onions cinnamon cream fennel sauce freshly coarse ground black grated parmesan honey perrins lemon juice medium sherry olive olive juice juice juice cream tablespoons mayonnaise tablespoons vegetable vinegar inaka@tdl.comd Overnighte Nonef Recipe: Chipotle Marinade Ingredients: 1 Cup Fresh Orange Juice 2 Tsp Oregano 1/4 Cup Fresh Lime Juice 1 Tsp Cumin 6 Canned Chipotle Chilies, minced 2 TBS Wine Vinegar 4 Cloves of Garlic 1 Tsp Salt 1 Tsp Freshly grated Orange Rind 1 Tsp Black Pepper Method: Combine the Orange juice and Lime juice in a small saucepan and boil until reduced to 1/2 cup. Place juice and remaining ingredients into blender and blend thorou ghly. If marinade is to thick, thin with additional Wine Vinegar. Marinate seafood for 2 hours, poultry for 4 to 8 hours and meat overnight, turning a couple of times. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ w.tdl.com/~inaka/inakasoft/ q`h1.5 kg potatoes 1 big onion 2 eggs 1 tsp salt a bit flour (Buchweizen (wheat flour or oat flakes) 1228c inaka@tdl.comd 25 mins.e 10 mins.f Mediumg Mediumm Recipe: German Potato Pancakes Ingredients: 1.5 kg potatoes 1 big onion 2 eggs 1 tsp salt a bit flour (Buchweizen (wheat flour or oat flakes) Method: Grate the potatoes over a sieve, so that the water can leave. Don't use a to fine grater, you don't want to make mashed potatoes. Squeeze the potatoes - so that more water is going out of it. Grate the onions fine on the grater and put them to the potatoes, like the other ingredients and mix them carefully. Depending on how wet t and toss to coat. Pour oil into heavy saucepan to depth of 3 inches. Heat to 350 Working in small batches, shake excess flour off onions and cook in hot oil until golden brown and crispy, about 2 minutes per batch. Using slotted spoo 1 Cup Fresh Orange Juice 2 Tsp Oregano 1/4 Cup Fresh Lime Juice 1 Tsp Cumin 6 Canned Chipotle Chilies, minced 2 TBS Wine Vinegar 4 Cloves of Garlic 1 Tsp Salt 1 Tsp Freshly grated Orange Rind 1 Tsp Black Pepper KCombine the Orange juice and Lime juice in a small saucepan and boil until reduced to 1/2 cup. Place juice and remaining ingredients into blender and blend thoroughly. If marinade is to thick, thin with additional Wine Vinegar. Marinate seafood for 2 hours, poultry for 4 to 8 hours and meat overnight, turning a couple of times. Mexican 1 Cup Fresh Orange Juice 2 Tsp Oregano 1/4 Cup Fresh Lime Juice 1 Tsp Cumin 6 Canned Chipotle Chilies, minced 2 TBS Wine Vinegar 4 Cloves of Garlic 1 Tsp Salt 1 Tsp Freshly grated Orange Rind 1 Tsp Black Pepper mustard} mustard dressing grandma's salsa original house cookies nashville nashville house fried biscuits lemak lemak navajo navajo green chili navel chops never never biscuits england chowder cookies nonni nonni casino's roman bread noodle noodle basket basket basket 1 cup semi-sweet chocolate morsels (1/2 of a 12 oz pkg) 1/4 cup whipping cream 2 tblsp butter 1/8 tsp salt 1/4 cup almonds, toasted and coarsely chopped 2 tblsp almond flavored liqueur (amaretto) In a heavy-gauge saucepan over low heat, combine chocolate morsels, cream, butter and salt, stirring until smooth; remove from heat. Stir in almonds and liqueur; cool slightly. Serve warm over ice cream. Refrigerate. Reheating Sauce: Reheat sauce over low heat, stirring until smooth. American` 1 cup semi-sweet chocolate morsels (1/2 of a 12 oz pkg) 1/4 cup whipping cream 2 tblsp butter 1/8 tsp salt 1/4 cup almonds, toasted and coarsely chopped 2 tblsp almond flavored liqueur (amaretto) 1228c inaka@tdl.comd 20 mins.e 15 mins.f Highg Highm CHOCOLATE CRACKLES CookiesC ? bake cake 30 min at 325 F. 9. Let stand 'til cool. 10. Spread thin layer raspberry jelly/jam on top. 11. Pour remaining (uncooked) batter on cake. Refrigerate until ready to use. Can freeze. (Suggest minimum 8hours to let it set.) 12. Unmold and serve. If desired, grate chocolate (or add raspberries) onto top. American`z1 cup sweet butter 1 cup sugar 1 tsp vanilla 8 oz. semi-sweet chocolate (melted & cooled) 8 eggs, seperated (use X-Large) 1228c inaka@tdl.comd 45 mins.e 30 mins.f Highg Highj9Made for Joshua s 21st. Adored by him, Eitan and George.m Chocolate Peppermint SauceB SaucesC ManyD 1/4 cup butter (1/2 stick) 2 squares (1 oz) unsweetened chocolate 1-1/3 cups granulated sugar 1/8 tsp salt 2/3 cup light cream or half-and-half 1/2 tsp vanilla 1/2 cup whipping cream, whipped 1/2 cup peppermint candy, coarsely chopped sausage sausages seafood soups spices stews sushi vegetables vegeterian geterian eterian geterian 1 Cup Chocolate Chips 1 Cup Flour 1 Cup Brown Sugar, packed 1 t. Baking Powder 1/3 Cup Salad Oil O Melt chocolate. Combine with sugar and oil. Add eggs one at a time, beat well. Add vanilla. Combine flour, baking powder and salt. Add to chocolate mixture. Stir in nuts. Chill dough. Drop teaspoonfuls of dough in powder sugar. Roll to coat. Place on greased cookie sheets. Bake at 350 for 10 to 12 minutes. 1/4 t. Salt 2 Eggs 1/2 Cup Chopped Walnuts 1 t. Vanilla 1/2 Cup Powder Sugar AmericanL 1/2 Cup Powder Sugar AmericanL inaka@cap.or.jpd 25 mins.e 10 mins.f Mediumg Medium fresh mushrooms light sauce soaked chinese mushrooms pounds large pounds medium peaches peeled pitted sliced pounds salmon center fileted bones removed quarts water boiled cooled temperature anchovies spice powder unsalted butter melted filets differents poissons 500g| prunes flour potatoes 50ccY sauceY 50cl| flour chocolat nestle dessert fondu marie parmesan sucre sugar 50lbg Chocolate FondueB DessertsC 4DT3 3-oz bars Toblerone 1/2 c Light or heavy cream 2 T Kirsch, brandy or Cointreau Break the Toblerone into separate triangular pieces. Combine all the ingredients in a saucepan or small chafing dish. Stir over *low* heat until the chocolate is melted and smooth. For dunkables, serve each person a plate with one, or a combination, of the following: Angelfood cake, or ladyfingers, cut in chunks Orange or tangerine slides, strawberries, bananas, Profiteroles of puff pastry (A note from Diane Duane: This recipe I include because of personal interest. It was invented B in the 1950's at the New York restaurant of an old friend of ours, Konrad Egli. Konni is now retired, and Chalet Suisse is unhappily long gone: but the dessert lives on, and has made its way back to Switzerland.) Swissrland.) Swiss 1228c inaka@tdl.comd 25 mins.e 10 mins.f Mediumg Mediumm Recipe: CHOCOLATE CRACKLES Ingredients: 1 Cup Chocolate Chips 1 Cup Flour 1 Cup Brown Sugar, packed 1 t. Baking Powder 1/3 Cup Salad Oil 1/4 t. Salt 2 Eggs 1/2 Cup Chopped Walnuts 1 t. Vanilla 1/2 Cup Powder Sugar Method: Melt chocolate. Combine with sugar and oil. Add eggs one at a time, beat w packed 1 t. Baking Powder 1/3 Cup Salad Oil 1/4 t. Salt 2 Eggs 1/2 Cup Chopped Walnuts 1 t. Vanilla 1/2 Cup Powder Sugar Method: Melt chocolate. Combine with sugar and oil. Add eggs one at a time, beat w Melt butter and chocolate in a heavy saucepan over low heat, stirring occasionally. Remove from heat; stir in sugar and salt gradually, mixing until well combined. (Mixture will be thick and dry). Gradually stir in cream and vanilla. Return to heat. Cook over low heat until sugar is dissolved, about 5 minutes. Cool. Stir in whipped cream and candy. Refrigerate; serve cold over ice cream. (Makes about 3 cups) American` 1/4 cup butter (1/2 stick) 2 squares (1 oz) unsweetened chocolate 1-1/3 cups granulated sugar 1/8 tsp salt 2/3 cup light cream or half-and-half 1/2 tsp vanilla 1/2 cup whipping cream, whipped 1/2 cup peppermint candy, coarsely chopped 1228c inaka@tdl.comd 20 mins.e 15 mins.f Highg Highm Chocolate Raspberry BrowniesB CakesC 1/2 cup whipping cream, whipped 1/2 cup peppermint candy, coarsely chopped t candy, coarsely chopped `U3 3-oz bars Toblerone 1/2 c Light or heavy cream 2 T Kirsch, brandy or Cointreau 1228c Diane Duaned 25 mins.e 25 mins.f Highg Highm Recipe: Chocolate Fondue Ingredients: 3 3-oz bars Toblerone 1/2 c Light or heavy cream 2 T Kirsch, brandy or Cointreau Method: Break the Toblerone into separate triangular pieces. Combine all the ingredients in a saucepan or small chafing dish. Stir over *low* heat until the chocolate is melted and smooth. For dunkables, serve each person a plate with one, or a combination, of the following: Angelfood cake, or ladyfingers, cut in chunks Orange or tangerine slides, strawberrie `s, bananas, Profiteroles of puff pastry (A note from Diane Duane: This recipe I include because of personal interest. It was invented in the 1950's at the New York restaurant of an old friend of ours, Konrad Egli. Konni is now retired, and Chalet Suisse is unhappily long gone: but the dessert lives on, and has made its way back to Switzerland.) sun-dried sunrise super super cupcakes susan's susan's bagels sushi sushi shari suzie's suzie's sourdough starter zie's sourdough starter tarter rdough starter sourdough starter suzie's sourdough starter t-and-sour taheeni tahina tahini taleggio tandoori tapenade tarragon tartlets tarts tartufi tartufo teleche tenderloinU tenderloins teriyaki tetrazzini tex-mex therati thick thyme toasted toasts tomatillo herbsx hickory hidden high-quality hiram sauce hoisin hoisin sauce colouring marinate hokkien hokkien taucheo mashed little hollandaise homemade homemade-type honeyc honey/molasses/white honeydew _2 ounces unsweetened chocolate, chopped 1/2 cup seedless raspberry jam 1 stick (1/2 cup) unsalted butter, softened 1/2 cup granulated sugar 2 large eggs 2/3 cup all-purpose flour 1/2 teasp double-acting baking powder 1/4 teasp salt 2 teasps raspberry brandy or 1 teaspoon vanilla 1 ounce bittersweet chocolate, chopped (optional) confectioners' sugar In the top of a double boiler set over simmering water melt the chocolate with the jam, stirring, until the mixture is smooth and let it cool. In a bowl with an electric mixer beat the butter and the sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition, and stir in the chocolate mixture, the flour, the baking powder, the salt, the brandy, and the chocolate, if using. Line a buttered 8-inch cake pan with a round of wax paper, butter the American carries centuries chicken chili classic cling component computer countries coveted cuisine definitions developed different don't drenched drink eitan email expect fajita favorite flank flavoring barbequed salmon looks sandwich mayonnaise fresh garlic george grocer hands eorge.a 1228m 12119k 0/0/1 packageY packages packedN packet paired palate pandan papate paper paper-thin papery paprikaR parasol Chocolate Orange CakeB CakesC 1 cup sugar 1/2 cup (1 stick) butter 1/4 cup orange liqueur 1/4 cup water 1 18.25-ounce package devil's food cake mix 8 ounces sour cream 1 4-ounce package instant chocolate fudge pudding mix 4 eggs C. Chopped Walnutsa 1228c inaka@cap.or.jpd 45 mins.e 20 mins.f Highg Highm Chocolate Orange CakeB CakesC 1 cup sugar 1/2 cup (1 stick) butter 1/4 cup orange liqueur 1/4 cup water 1 18.25-ounce package devil's food cake mix 8 ounces sour cream 1 4-ounce package instant chocolate fudge pudding mix 4 eggs still stirred stockw stock/broth stock/broth1 stockings stolichnaya stoned stoneless store stores straight strain strained strange strange trange strange strange cayenne pepperX celery coriander garlic powder ground cloves pepper teaspoon basil teaspoon black pepper teaspoon cayenne pepper teaspoon celery teaspoon garlic powderd teaspoon ground cardamom teaspoon ground nutmeg teaspoon ground pepper teaspoon lemon pepper teaspoon nutmeg teaspoon pepper teaspoon teaspoon sugar teaspoon thyme black pepper brown sugar cayenne cayenne pepper yenne pepper cayenne pepper cayenne pepper cayenne pepper cayenne pepper taste cayenne pepper pepper tablespoons 2 tablespoons lemon juice 2 tablespoons soy sauce 2 tablespoons sugar 1/2 teaspoon pepper 1 tablespoon cornstarch dissolved in 1/4 cup cold water Method: In a large frying pan, heat oil over medium heat. Add chicken and cook, turning, until golden brown, about 10 minutes. Meanwhile, in a small bowl, combine onion, ketchup, lemon juice, soy sauce, sugar, pepper and 1/2 cup water; blend well. Pour sweet-and-sour mixture over chicken. Cover, reduce heat to low, and cook 20 minutes, until tender. Remove chicken. Add cornstarch mixture to sauce. Raise heat, bring to a boil, and cook, stirring, until sauce thickens, about 2 minutes. Pour sauce over chicken. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.t plain yogurt@ unsweetened cocoa@ water@ white wine@ large rutabaga peeled chopped@ ground cooked@ litre chicken broth water@ onion pieces@ orange only@ pound dried noodles wide@ pound smoked sausage smokier better@ stick unsalted butter@ nutmeg@ eamed@ bourbon sherry wine@ tequila@ chopped green onion white green parts@ dried tomatoes packed drained chopped@ natural-flavored instant malted powder@ wine@ cinnamon@ teaspoon marjoram thyme@ ground allspice@ 1/4-teaspoon salt@ black pepper@ cayenne pepper@ coarse ground shoulder@ sprouts roots removed@ Sift into a bowl: Sugar and flour, then set aside. In a saucepan, put margarine, cocoa, and water. Bring to a boil. Pour over flour and sugar. Stir by hand. Add buttermilk, eggs, vanilla and soda. Mix well and pour on a (11x16) greased and lightly floured cookie sheet that has a lip. Bake 20 minutes at 400 and pour icing on cake after removing from the oven - while HOT. Icing: Make 5 minutes before the cake is done. Melt and bring to a boil: margarine, cocoa, buttermilk and vanilB la. Add powered sugar and nuts. """""" """""" """""" AuIcing: 1 Stick Margarine 4 T. Cocoa 6 T. Buttermilk 1 t. Vanilla Extract 1 Package Powered Sugar 1 C. Chopped Walnuts AmericanL 6 T. Buttermilk 1 t. Vanilla Extract 1 Package Powered Sugar 1 C. Chopped Walnuts Americanican o } ? /*Nm? n/n/+ /*Nm? 1228c Kemp Minified 45 mins.e 40 mins.f Highg Highm Recipe: Chocolate Raspberry Brownies Ingredients: 2 ounces unsweetened chocolate, chopped 1/2 cup seedless raspberry jam 1 stick (1/2 cup) unsalted butter, softened 1/2 cup granulated sugar 2 large eggs 2/3 cup all-purpose flour 1/2 teasp double-acting baking powder 1/4 teasp salt 2 teasps raspberry brandy or 1 teaspoon vanilla 1 ounce bittersweet chocolate, chopped (optional) confectioners' sugar Method: In the top of a double boiler set over simmering water melt the chocolate with ck (1/2 cup) unsalted butter, softened 1/2 cup granulated sugar 2 large eggs 2/3 cup all-purpose flour 1/2 teasp double-acting baking powder 1/4 teasp salt 2 teasps raspberry brandy or 1 teaspoon vanilla 1 ounce bittersweet chocolate, chopped (optional) confectioners' sugar Method: In the top of a double boiler set over simmering water melt the chocolate with 1228c Gourmetm 2 C. Sugar 2 C. Flour 2 Sticks Margarine 4 T. Cocoa 1 C. Water 1/2 C. Buttermilk 2 Eggs, Slightly beaten 2 t. Vanilla Extract 1 t. Soda Icing: 1 Stick Margarine 4 T. Cocoa 6 T. Buttermilk 1 t. Vanilla Extract 1 Package Powered Sugar 1 C. Chopped Walnutsa 1228c inaka@tdl.comd 45 mins.e 20 mins.f Highg Highj&The absolute BEST! This one is a must!m Recipe: Chocolate Speed Cake Ingredients: 2 C. Sugar 2 C. Flour 2 Sticks Margarine 4 T. Cocoa 1 C. Water 1/2 C. Buttermilk 2 Eggs, Slightly beaten 2 t. Vanilla Extract 1 t. Soda Icing: 1 Stick Margarine 4 T. Cocoa 6 T. Buttermilk 1 t. Vanilla Extract 1 Package Powered Sugar 1 C. Chopped Walnuts Method: Sift into a bowl: Sugar and flour, then set aside. In a saucepan, put margarine, cocoa, and water. Bring to a boil. Pour over flour and sugar. Stir by hand. Add buttermilk, eggs, v paper, and dust the pan with flour, knocking out the excess. Pour the batter into the pan, smoothing the top and bake the cake in the middle of a preheated 350 F. oven for 30 to 40 minutes, or until a cake tester inserted in the center comes out with crumbs on it. Let the torte cool in the pan on a rack for 5 minutes, invert it onto the rack, and remove the paper. Let the torte cool completely. Put a doily over the cake before dusting with confectioners' sugar and then carefully remove iC For a Valentine's Day touch, Kemp recommends placing a heart-shaped doily over the torte before dusting with confectioners' sugar. American simply stirring in melted butter. She also dusts the buttered pan with flour to ease removal. For a Valentine's Day touch, Kemp recommends placing a heart-shaped doily over the torte before dusting with confectioners' sugar. 1228of 1229 Combine first 4 ingredients in heavy small saucepan. Stir over low heat until butter melts and sugar dissolves, about 3 minutes. Increase heat and boil 2 minutes. Cool completely. Preheat oven to 350 F. Grease and flour 10-cup bundt pan. Using electric mixer, beat cake mix and next 8 ingredients until well blended, about 3 minutes. Stir in chocolate chips. Pour batter into prepared pan. Bake until toothpick inserted near center comes out with a few moist crumbs attached, about 1 hour. ImmB ediately spoon sugar and butter mixture over cake in pan. Let cake stand 30 minutes. Turn cake out onto platter and cool completely. Sprinkle top with powdered sugar and serve. 1/2 cup vegetable oil 1/2 cup water 1/4 cup coffee liqueur 2 tablespoons grated orange peel 1 teaspoon ground cinnamon 1 12-ounce package chocolate chips Powdered sugarK American Saute onions, add garlic and ginger. Fry for about 5 minutes. Add tomatoes, and continue frying. Add cumin, coriander and chili powders, and some salt. Fry for another 5 minutes. Add garbanzo beans (or chick peas), boil for a few mintues. Add garam masala, let mixture simmer. Separately, boil tamcon in water until it dissolves. Add this to main mixture. Remove from stove. Serve garnished with coriander leaves and lemon slices. G:Tamcom 1/2 tsp. Garam Masala 1 tsp. Coriander Leaves bunchK Indian` Garbanzo beans(or Chick Peas) 1 tin Onion 1 Ginger 1 tsp. Garlic 1 tsp. Tomatoes 1/2 can Cumin powder 1 tsp. Coriander powder 1 tsp. Chili powder 1 tsp. Tamcom 1/2 tsp. Garam Masala 1 tsp. Coriander Leaves buncha 1228c inaka@tdl.comd 20 mins.e 15 mins.f Noneg Chopped Olives & Cheese CanapesB AppetizersC Manyr 1 tsp. Garlic 1 tsp. Tomatoes 1/2 can Cumin powder 1 tsp. Coriander powder 1 tsp. Chili powder 1 tsp. /*Nn? Julie Wilson: Dallas, Texas 30 mins.e 1 hr & 15 mins.f Mediumg Highm Recipe: Chocolate Orange Cake Ingredients: 1 cup sugar 1/2 cup (1 stick) butter 1/4 cup orange liqueur 1/4 cup water 1 18.25-ounce package devil's food cake mix 8 ounces sour cream 1 4-ounce package instant chocolate fudge pudding mix 4 eggs 1/2 cup vegetable oil 1/2 cup water 1/4 cup coffee liqueur 2 tablespoons grated orange peel 1 teaspoon ground cinnamon 1 12-ounce package chocolate chips Powdered sugar Method: Combine first 4 ingredients in heavy small saucepan. Stir over low he ot sweetened) 1 tblsp light corn syrup 2 squares (1 oz) unsweetened or semi-sweet chocolate (for sweeter sauce) 3 tblsp butter flavor crisco 1 tsp orange peel, finely grated 2 tsp orange-flavored liqueur or 1/2 tsp orange extract 1/4 tsp salt package cream cheese softened ature package cream cheese softened package cream cheese softened temperature package cream cheese softened cream cheese softened cream cheese softened perature temperature temperature 8-ounce carton cream 8-ounce package crumbled 8-ounce package medium noodles package cream cheese softened leaves package cream cheese softened green olives unpitted frozen green beans anaheim chili pepper minced ancho chile seeded finely chopped avocado avocado sliced clove garlic peeled leaffinely crumbled bayleaf beaten beaten cloves garlic crushed 1 c green olives with pimentos -- chopped fine 1/2 c black olives -- chopped fine 1/2 c mayonnaise 3/4 c parmesan cheese -- grated 2 dashes Tobasco sauce garlic butter white bread Mix olives mayonnaise cheese and tobasco. Saute garlic in butter.Remove crusts from bread. Cut bread into diamond or round shapes.Toast one side of rounds of bread. Dip the other side in melted garlic butter. Spread buttered side with olive mixture. Top each piece with aslice of green olive if desired. Bake at 350F for 10 minutes or until bubbly. Can be frozen before baking.The canapes can also be formed into mini-quiches by cutting pie crustpastry into rounds placing in mini-muffinB~ tins brushing with a small amount of garlic butter (don't overdo it)and filling with olive mixture.Bake at 350F until bubbly. American Chopped Olives & Cheese CanapesB AppetizersC chole chopped chopped olives cheese canapes chops chorizo chowderC christmas christmas cookies cookie press churros chutney chutney garlic dressing chutney cilantro cilantro chicken kebabs cilantro salsa cilantro-ginger-lime cincinnati cincinnati chili citrus citrus barbeque sauce citrus salmon cheese clams classic classic potato latkes classic salsa lassic salsa classic classic crackles creamZ crisp crisps croute crusta curryY curry flavored sardines sproutsY d'agneau daisy delice dianne dressing alaska salmonC chile salsa artichokes water black beans drained chick garbanzo beans drained chick cooked chicken broth cream celery undiluted italian peeled tomatoes straw mushrooms water planters party cocktail peanuts unsalted tomatillos canned chili serano canned chopotle chile adobo sauce nsalted clove garlic concombre cooked quarterQ crushed garlic clove graines coriandre concassees cuillere soupe citron butter margarine temperature cream cheese unsalted butter liter 1 c green olives with pimentos -- chopped fine 1/2 c black olives -- chopped fine 1/2 c mayonnaise 3/4 c parmesan cheese -- grated 2 dashes Tobasco sauce garlic butter white bread 1228c Lynn Leaderd 25 mins.e 15 mins.f Mediumg Mediumm Recipe: Chopped Olives & Cheese Canapes Ingredients: 1 c green olives with pimentos -- chopped fine 1/2 c black olives -- chopped fine 1/2 c mayonnaise 3/4 c parmesan cheese -- grated 2 dashes Tobasco sauce garlic butter white bread Method: Mix olives mayonnaise cheese and tobasco. Saute garlic in butter.Remove crusts from bread. Cut bread into diamond or round shapes.Toast one side of rounds of bread. Dip the other side in melted garlic butter. Spread buttered side with ol nd filling with olive mixture.Bake at 350F until bubbly. American tarragon with the chorizo. I have seen it fixed both ways.It IS important that the mixture marinate, to allow the vinegar and the spices to correctly flavor the meat. Mexican` 1 lb ground lean pork 1 teaspoon salt 2 Tablespoons chili powder 1/4 teaspoon cumin 1/2 teaspoon oregano 2 cloves garlic, pressed 2 Tablespoons vinegar Rue Judd & Ann Worley. d Overnighte 10 mins.f Highg Mediumm Recipe: Chorizo Ingredients: 1 lb ground lean pork 1 teaspoon salt 2 Tablespoons chili powder 1/4 teaspoon cumin 1/2 teaspoon oregano 2 cloves garlic, pressed 2 Tablespoons vinegar Method: Mix all ingredients. Allow to sit overnight in the refrigerator. You may form into patties as with other sausage,-or (the best way)-Fry in a pan loose until browned, pour off about half of the liquid, then scramble about six (or more) eggs, and add to the sausage mixture. Heat thoroughly and serv ChorizoB SausageC 1 lb ground lean pork 1 teaspoon salt 2 Tablespoons chili powder 1/4 teaspoon cumin 1/2 teaspoon oregano 2 cloves garlic, pressed 2 Tablespoons vinegar Mix all ingredients. Allow to sit overnight in the refrigerator. You may form into patties as with other sausage,-or (the best way)-Fry in a pan loose until browned, pour off about half of the liquid, then scramble about six (or more) eggs, and add to the sausage mixture. Heat thoroughly and serve on warmed flour tortillas, with extra salsa if you wish.That is the way to fix the classic chorizo con huevos BREAKFAST TACOS I miss so much from Austin.You can also scramble the eggs right inore) eggs, and add to the sausage mixture. Heat thoroughly and serve on warmed flour tortillas, with extra salsa if you wish.That is the way to fix the classic chorizo con huevos BREAKFAST TACOS I miss so much from Austin.You can also scramble the eggs right in eadera 1228m 12119k 0/0/1 Gourmet April 1990 15 mins.e 5 mins.f Mediumg Mediumm Recipe: Mini Tartufi Ingredients: 1/2 cup sugar 1 1/2 teaspoons cornstarch 1 large whole egg 1 large egg yolk 3/4 cup milk 3 ounces unsweetened chocolate, chopped fine 1 cup well-chilled heavy cream 6 glac ed cherries, halved 1/3 cup blanched almonds, chopped coarse, toasted lightly, and cooled half of a 3-ounce fine-quality bittersweet chocolate bar, shaved with a vegetable peeler twelve 1 1/2-inch foil cups Method: In a bowl whisk together the sugar, the cornstarch, the whole egg, a ole egg, a ce over LOW heat stirring constantly. Serve over ice cream. American` 1 cup semi-sweet chocolate chips 4 ozs chocolate coated mint cream patties, broken into pieces 1/2 cup evaporated milk (not sweetened) 1/2 cup light corn syrup 1 tblsp butter a 1228c inaka@tdl.comd 5 mins.e 10 mins.f Highg Highm 1/4 tsp ground allspice 1/4 tsp ground cloves 1/16 tsp ground red pepper (cayenne) 1 bay leaf 15 oz can tomato sauce 2 tblsp cider or white vinegar 1/2 oz unsweetened chocolateK Mexican h1 qt beef broth 2 lb ground beef 1/4 cup onion flakes 4 tblsp chili powder 1 tsp ground cinnamon 1 tsp ground cumin 3/4 tsp instant minced onions 1/2 tsp salt 1/4 tsp ground allspice 1/4 tsp ground cloves 1/16 tsp ground red pepper (cayenne) 1 bay leaf 15 oz can tomato sauce 2 tblsp cider or white vinegar 1/2 oz unsweetened chocolate 1228c inaka@tdl.comd Overnighte 2 hrsf Highg Highm Citrus Barbeque SauceB SaucesC 1 Onion; Large, Finely Chopped 1 tblsp Ground Red Chiles 1/4 tsp Ground Red Pepper 1 Ancho Chile; seeded and finely chopped 1 tblsp Vegetable Oil 1 cup Orange Juice solidY spice powder fresh dried ginger rosemary lemon juice sauce something sauce someone something sometimes sooooo sorma sormais sorry sorted sought soup^ soupe soups soure 1/4 Lb. butter 2 sm. cans minced clams 1/3 cup olive oil salt to taste 1 tsp. fresh ground pepper 1 lb. linguine 1 tsp. dried oregano 2 Tbs. dried basil 1/4 cup minced Italian parsley 4 cloves minced garlic egg and spread it over the filling. Bake it on the bottom rack in the oven for about 20 mi nutes. (5) When the pie has cooled off a bit; cut it into pieces that are 1 1/4 inches by 6 inches (the traditional size of lihapiirakka in Finland). Serve. Additional Notes: Recipe From: Krister Valtonen Dept. of CS, University of Linkoping, Sweden. ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ 1. Mince the dates, apples and onions and place in a large pan. 2. Add the sultanas and stir in the sugar. 3. Add all the other ingredients and stir well, but make sure the bag of spices and the ginger are identifiable. 4. Leave for 24 hours but stir occasionally (once every 4 hours or so). 5. Remove the bag of spices and ginger. 6. Bottle and store in a coolish place. 7. Eat. Notes I sometimes use currents in place of the stoneless dates, in which case you don' t need to mince them. If the mixture appears too liquid after the 24 hour standing time, it is worth draining off some of the vinegar before bottling. The beauty of this recipe is that you don't have a vast pot of strange things bubbling away on the stove for hours. A big win! 1 tsp cayenne pepper 1 Tbsp pickling spices, tied in a muslin bag You will need a supply of jam-jars, jam-jar covers and a large pan to keep the ingredients in. tablespoons fresh rosemary tablespoons fresh strained lemon juice tablespoons fresh-squeezed juiceo tablespoons freshly grated parmesan cheese tablespoons garlic flavored vinegar tablespoons garlic minced tablespoons ginger tablespoons granulated sugar tablespoons grated onion tablespoons grated orange tablespoons grated parmesan cheese tablespoons grated parmigiano reggiano cheese optional tablespoons green peppercorns water drained crushed tablespoons heavy cream tablespoons hoisin sauce tablespoons honey tablespoons horseradish tablespoons water tablespoons water additional necessary water additional necessary arineC tablespoons mayonnaise tablespoons melted butter tablespoons tablespoons minced shallots 3 or 4 ripe tomatoes, cored 6 to 10 fresh jalapenos 1/2 tsp chopped garlic, or to taste salt and freshly ground black pepper, to taste "With a paring knife, cut a small "X" in the bottom of each tomato. Place tomatoes in a large pot of boiling water 10 seconds to loosen skins. Peel and place tomatoes in blender container. Add unseeded jalapenos, garlic, salt, and pepper. Blend to desired consistency. Makes about 3 cups. Mexican` 3 or 4 ripe tomatoes, cored 6 to 10 fresh jalapenos 1/2 tsp chopped garlic, or to taste salt and freshly ground black pepper, to taste 1228c inaka@tdl.comd 25 mins.e Nonef Noneg Cocktail DressingB SaucesC ManyD@1/2 C. Mayonnaise 1 T. Catsup 2 t. lemon juice 2 t. horseradish Combine all ingredients, except shrimp. Season; pour over shrimp, toss lightly. Chill for 2 hours. Serve on shredded lettuce.G@1/2 t. Paprika 1/4 t. Worcestershire Sauce Tabasco Sauce (drops) American 1 lb stoneless dates 1 lb apples 1 lb onions 1 lb sultanas 1 lb brown sugar 2 1/2 cups vinegar 1 tsp salt 1 tsp cayenne pepper 1 Tbsp pickling spices, tied in a muslin bag You will need a supply of jam-jars, jam-jar covers and a large pan to keep the ingredients in. 1228c inaka@tdl.comd 20 mins.e Overnightf Recipe: Chutney In The Raw Ingredients: 1 lb stoneless dates 1 lb apples 1 lb onions 1 lb sultanas 1 lb brown sugar 2 1/2 cups vinegar 1 tsp salt 1 tsp cayenne pepper 1 Tbsp pickling spices, tied in a muslin bag You will need a supply of jam-jars, jam-jar covers and a large pan to keep the ingredients in. Method: 1. Mince the dates, apples and onions and place in a large pan. 2. Add the sultanas and stir in the sugar. 3. Add all the other ingredients and stir well, but c bowl. Makes 2 1/2 cups. Mexicanar covers and a large pan to keep the ingredients in. italianZ italian cream cakeZ italian pepper sausage italian sausage spaghetti sauce jacquie's jacquie's everyday salsa jalapeno jalapeno deviled jalfrasie jelly jelly jill's jill's cafe's peach bonbons collins judes julep julienne another meatloaf recipe plain chili plain chili chili chili l'estragon l'orientale lamb] shellfish shrimp shelled small shrimp cooked spaghetti stoneless dates sultanas tubular pasta penne cubed white mushrooms white chinese cabbage lb/450g/2.5 cooked lb/450g/2cups cooked spring onions rinsed chopped sliced optional mutton boned rolled pounds lemon lemon grass pressed lemon grass stalk bottom lemon juice lemon juice lemon juice juice lemon juice lemon juice juice juice lemon juice lemon juice lemon juice lemon juice pepper 1 lb ( 500g ) salmon fillets Salt and pepper 1 tbsp cornstarch 1 tbsp water 2 tbsp undiluted frozen orange juice concentrate 1 tbsp lemon juice 1/4 cup brown sugar Sprinkle both sides of the salmon fillet with salt and pepper. Mix the corn- starch and water in a small bowl to form a paste. Add the orange juice con- centrate, lemon juice and brown sugar. Stir mixture well until all the ingredients are dissolved. Set aside.Pour half of the sauce into the bottom of a microwaveable dish. Place the salmon fillet in the dish on top of sauce. Pour the remaining sauce over the salmon. Cover the dish with plastic wrap. Vent to allow steam to escape. MicrowaveB on high for 7-10 minutes ( depending on microwave ). Remove from microwave and remove plastic wrap. Place the fillet on a plate. Stir remaining sauce and pour over the fillet and garnish if desired. G,Garnish ( optional ) 1 sliced orange parsleyK American # Cook onion, ground red chiles, red pepper and ancho chile in oil, stirring frequently, until onion is tender, about 5 minutes. Stir in remaining ingredients. Heat to boiling, reduce heat to low. Simmer uncovered, about 10 minutes, stirring occasionally. Makes about 2 1/3 cups of sauce. Gc1/2 cup Lime Juice 2 tblsp Sugar 2 tblsp Lemon Juice 1 tblsp Fresh Cilantro; Snipped 1 tsp SaltK Mexican 1 Onion; Large, Finely Chopped 1 tblsp Ground Red Chiles 1/4 tsp Ground Red Pepper 1 Ancho Chile; seeded and finely chopped 1 tblsp Vegetable Oil 1 cup Orange Juice 1/2 cup Lime Juice 2 tblsp Sugar 2 tblsp Lemon Juice 1 tblsp Fresh Cilantro; Snipped 1 tsp Salt 1228c inaka@tdl.comd 25 mins.e 15 mins.f Mediumm Citrus SalmonB FishC 4 cup Orange Juice 1 lb ( 500g ) salmon fillets Salt and pepper 1 tbsp cornstarch 1 tbsp water 2 tbsp undiluted frozen orange juice concentrate 1 tbsp lemon juice 1/4 cup brown sugar Garnish ( optional ) 1 sliced orange parsleya 1228c inaka@tdl.comd 25 mins.e 10 mins.f Recipe: Citrus Salmon Ingredients: 1 lb ( 500g ) salmon fillets Salt and pepper 1 tbsp cornstarch 1 tbsp water 2 tbsp undiluted frozen orange juice concentrate 1 tbsp lemon juice 1/4 cup brown sugar Garnish ( optional ) 1 sliced orange parsley Method: Sprinkle both sides of the salmon fillet with salt and pepper. Mix the corn- starch and water in a small bowl to form a paste. Add the orange juice con- centrate, lemon juice and brown sugar. Stir mixture well until all the ingredients cheese, softened 1/2 cup crumbled bleu cheese 1 Tbsp. finely chopped green onion 1/4 tsp. salt a few drops of hot sauce 1 7 1/2-oz can minced clams. 1228c inaka@tdl.comd 15 mins.e Nonef Mediumg Mediumm 3 cups water 1/2 cup dry white wine 1 teaspoon fennel seeds, coarsely chopped 1 bay leaf 2 4-ounce 1-inch-thick salmon fillets 1 cup chopped peeled seeded cucumber 1/2 cup chopped fennel 1/2 cup chopped green onion Bring first 4 ingredients to simmer in heavy wide saucepan over low heat for 15 minutes. Strain. Return liquid to same pan and bring to boil. Turn off heat. Add salmon and cook 5 minutes per side. Using slotted spatula, transfer salmon to baking sheet. Cover and refrigerate. (Can be made 1 day ahead.) Combine remaining ingredients in small bowl. Season to taste with salt and pepper. Cover and refrigerate. Place salmon on plates. Spoon relish over salmon and serve. Be sure to have the fishB(monger remove all skin from the fillets. GT1/3 cup chopped radish 1 1/2 tablespoons light sour cream 1 tablespoon Dijon mustardK American ce salmon on plates. Spoon relish over salmon and serve. Be sure to have the fish Classic Potato LatkesB PotatoesC ManyD 2 pounds russet potatoes, peeled, diced 1 large onion, peeled, diced 1 egg 3 tablespoons all purpose flour 1 1/4 teaspoons salt 3/4 teaspoon pepper 1/2 teaspoon baking powder 10 tablespoons (about) vegetable oil Preheat oven to 325 F. Place 2 baking sheets in oven. Line large bowl with towel. Finely grind potatoes and onion in processor (do not puree). Transfer to towel. Fold towel up around mixture; twist top, squeezing out all liquid into bowl. Let liquid stand 5 minutes. Pour off liquid, reserving any potato starch in bowl. Add potatoes to bowl. Mix in egg, flour, salt, pepper and baking powder. Heat 6 tablespoons oil in large skillet over medium-high heat. Working in batches, drop 1 heaping t package cream cheese, softened 1/2 cup crumbled bleu cheese 1 Tbsp. finely chopped green onion 1/4 tsp. salt a few drops of hot sauce 1 7 1/2-oz can minced clams. 1228c inaka@cap.or.jpd 15 mins.e Nonef Mediumg Mediumm salsa salsa salsa recipe below saltA tbsps creame teasp spice powder teasp sesame teaspoon cumin teaspoon fresh ground anise pepper teaspoon ginger minced teaspoon pepper flakes pepper flakes spoon pepper flakes pepper flakes teaspoon pepper flakes teaspoon easpoon powder teaspoons mustard teaspoons mustard powder teaspoons fresh lemon juice\ teaspoons lemon juice teaspoons mince fresh thyme teaspoon dried teaspoons minced garlic teaspoons teaspoons paprika teaspoons vinegar teaspoons saltv teaspoons sugar teaspoons tabasco sauce teaspoons worcestershire sauce teasps raspberry brandy teaspoon vanilla tightly packed grated lemon s Stuffed MushroomsB AppetizersC 1-1/2 lbs large mushrooms with nice caps 2 cloves garlic minced 1 med. onion minced 2 Tbsp. butter 1/2 tsp. basil 1 tsp. prepared mustard salt and pepper to taste Wash mushrooms and separate the stems from the caps. Set the caps asideto dry outwhile you dice the stems into very small pieces. Set the stempieces asideand toss the mushroom caps in a little olive oil.Melt the butter in a medium saucepan and toss in the garlic and onion.Saute for a few momentsthen add the basilmustardsaltpepper andmushroom stem pieces. When the veggies are softadd the flour and stirfor two minutes. Then remove the pan from the heat and stir in the sourcream. Allow to coo low to coo medium onion, chopped 1 teaspoon thyme 1/2 cup white wine 1/2 cup heavy cream salt and pepper to taste a 1228m THYME POTATOESB Potatoes atoes suggestions sultanas summer sun-dried sun-dried sunset sunset sunset sunset ablespoon batter per pancake into hot oil. Using back of spoon, spread to 2 1/2- to 3-inch rounds. Cook until brown, about 3 minutes per side. Transfer to baking sheets in oven. Repeat with remaining batter, spooning off any liquid from surface of batter and adding more oil to skillet by tablespoonfuls as necessary. Serve hot. The secret to crisp latkes is the removal of as much liquid as possible from the ground potatoes. Serve these plain (they're a fine accompaniment to a roast with grC6avy), or with sour cream or applesauce. Makes about 18 Jewish` 2 pounds russet potatoes, peeled, diced 1 large onion, peeled, diced 1 egg 3 tablespoons all purpose flour 1 1/4 teaspoons salt 3/4 teaspoon pepper 1/2 teaspoon baking powder 10 tablespoons (about) vegetable oil inaka@tdl.com 45 mins.e 10 mins.f Mediumg Mediumm Classic SalsaB SaucesC AmericanL 1/2 C. Mayonnaise 1 T. Catsup 2 t. lemon juice 2 t. horseradish 1/2 t. Paprika 1/4 t. Worcestershire Sauce Tabasco Sauce (drops)a 1228c inaka@tdl.comd 2 hrs & 30 mins.e Nonef Mediumg Highm Recipe: Cocktail Dressing Ingredients: 1/2 C. Mayonnaise 1 T. Catsup 2 t. lemon juice 2 t. horseradish 1/2 t. Paprika 1/4 t. Worcestershire Sauce Tabasco Sauce (drops) Method: Combine all ingredients, except shrimp. Season; pour over shrimp, toss lightly. Chill for 2 hours. Serve on shredded lettuce. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.cB?om/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ shmallows 2 T. Unsweetened Cocoa shredded lettuce.uce..ettuce. 1228c inaka@tdl.comd 25 mins.e 30 mins.f Mediumg Mediumm Recipe: Fried Rice with Prawn and Chillies Ingredients: 2 tbs/30ml oil 2 garlic cloves, finely chopped 2 small red chillies, finely chopped 4 oz/120g peeled prawns 1 tbs/15ml fish sauce 1/4 tsp/1-2ml sugar 1 tbs/15ml light soy sauce 1 lb/450g/2.5 cups cooked rice 1/2 small onion, slivered 1/2 red or green sweet pepper, slivered 1/2 tsp/2.5ml ground white pepper 1 spring onion/scallion,green part only,slivered into 1in/1.5cm lengths coriander leaves, to garnish Method: In a work or fry 2 garlic cloves, finely chopped 2 small red chillies, finely chopped 4 oz/120g peeled prawns 1 tbs/15ml fish sauce 1/4 tsp/1-2ml sugar 1 tbs/15ml light soy sauce 1 lb/450g/2.5 cups cooked rice 1/2 small onion, slivered 1/2 red or green sweet pepper, slivered 1/2 tsp/2.5ml ground white pepper 1 spring onion/scallion,green part only,slivered into 1in/1.5cm lengths coriander leaves, to garnish Method: In a work or fry claypot cobbler cocktail cocktail dressing cocktail sauce coconut coffee colada noodles peanut sauce noodles tahini dressing poached salmon fennel kaposztsalata coleslaw collins cookie cookie-crumb cookies bread sticks fritters pancakes cornbread cornmeal cornmeal mushrooms cottage country country cornbread country french baked chicken icken dressing potatos potatos poultry poundT teaspoon teaspoon vanilla teaspoon white pepper 1-pound tenderloin cinnamon curry powder mustard instant minced onions onion 3/4-1 3/4-1 fresh rosemary finely chopped 3/4-1thick 3/4-inch 3/4-inch-thick 3/4cup 3/4cup labneh 3/4lb 3/4oz 3/4oz butter 3/4oz fresh yeast 1tbsp dried yeast sugar water teaspoon cinnamon teaspoon ground cloves teaspoon ground cloves Cake: In a large bowl, mix flour, sugar, and soda; set aside. In a saucepan over low heat, stir in margarine, cola and marshmallows until blended (and marshmallows melt). With a whisk or fork, stir into flour mixture. Stir in buttermilk and egg until blended. Turn into greased 8x8x2 pan. Bake in 350 oven for 30 minutes or until toothpick inserted into the center comes out clean. Cool in a pan on rack. Frost with cola icing. Cut into squares to serve. Icing: In saucepan over low hB eat, stir in margarine, cola, cocoa until melted. Remove from heat. With a whisk or fork, beat in sugar until smooth. Stir in pecans (optional). 1/4 C. Buttermilk 1 Egg, beaten Chocolate-Cola Icing: 1/4 C. Margarine 2 T. Unsweetened Coca 2 T. Cola 1 1.2 C. Powdered Sugar 1/2 C. Chopped Walnuts (optional) AmericanL tabasco sauce drops tabasco sauce taste tabascoae tabelspoons table tablepsoons tablesponos tablespoonM lemon juice margerine butter melted harina flour nutmeg bacon drippings olive saltfilling small capers drained icing sugar superfine sugar vanilla vanilla extract vegetable water white mince garlic oyster sauce tablespoon pepper tablespoon saltM tablespoon active yeast tablespoon baking powder tablespoon balsamic vinegar tablespoon celery seed[ tablespoon chili powder tablespoon chopped fresh parsleyw tablespoon chopped sauteed onion tablespoon cornstarch tablespoon cornstarch tablespoon sherry tablespoon tablespoon curry powder 1. Cook the lo mein according to directions. Let cool. 2. Mix the rest of the ingredients. Peanut butter doesn't mix very well, so for a few minutes you'll think you've made a mistake. Don't worry, just keep stirring until it's smooth. 3. Add the sauce to the noodles.Notes Hot bean sauce also goes by the name Szechuan bean sauce etc. This is themain "spicy" ingredient and should be handled with care. Vary thisngredient to taste. This recipe is probably very good without it. It'sB7 also quite good served when the noodles are still hot. G\ 1 lb lo mein noodles (other noodles will do, such as ramen noodles or even spagetti).K Chinese 2 Tbsp fresh garlic, minced 3 Tbsp fresh coriander, minced 1/2 cup peanut butter 5 oz light soy sauce 5 Tbsp sugar 1/2-3 tsp rice wine 1-2 Tbsp hot bean paste 1 Tbsp sesame oil 1 lb lo mein noodles (other noodles will do, such as ramen noodles or even spagetti). Grease an iron cornstick pan (or muffin pan, or other molded type pan) and place in a preheated 425 degree oven just long enough to heat grease. While pan is heating mix the cornmeal, eggs and milk quickly. (Your pan should be hot by this time.) Carefully remove hot pan from oven and quickly pour cornmeal batter into cornstick molds. Bake at 425 degrees for 25 to 30 minutes or until cornsticks brown. Makes 12. American`k2 Cups self rising cornmeal mix 2 eggs 1 Cup buttermilk or enough to make a cake batter like consistency. 1228c inaka@tdl.comd 15 mins.e 30 mins.f Mediumg Mediumm Corn Fritters B Breads & MuffinsC ManyD 250 ml (1 cup) cake flour (not self raising) 10 ml baking powder 125 ml (1/2 cup) white sugar 1 ml salt 30 ml melted butter 1 large egg 1 (410g) tin of cream style sweet corn veg/sunflower oil for frying ricanL inaka@cap.or.jpd 25 mins.e 30 mins.f Mediumg Medium 1228c inaka@tdl.comd 25 mins.e 30 mins.f Mediumg Mediumm Recipe: Cola Cake Ingredients: Cake: 1 C. Flour 1 C. Sugar 1/2 t. Baking Soda 1/2 C. Margarine 1/2 C. Carbonated Cola Beverage 1/4 C. Miniature marshmallows 2 T. Unsweetened Cocoa 1/4 C. Buttermilk 1 Egg, beaten Chocolate-Cola Icing: 1/4 C. Margarine 2 T. Unsweetened Coca 2 T. Cola 1 1.2 C. Powdered Sugar 1/2 C. Chopped Walnuts (optional) Method: Cake: In a large bowl, mix flour, sugar, and soda; set aside. In a saucepan over low heat, stir in margarine, cola and marshmallows until b tened Cocoa 1/4 C. Buttermilk 1 Egg, beaten Chocolate-Cola Icing: 1/4 C. Margarine 2 T. Unsweetened Coca 2 T. Cola 1 1.2 C. Powdered Sugar 1/2 C. Chopped Walnuts (optional) Method: Cake: In a large bowl, mix flour, sugar, and soda; set aside. In a saucepan over low heat, stir in margarine, cola and marshmallows until b inaka@tdl.comd 10 mins.e 5 mins.f Mediumm Recipe: Cold Noodles in Peanut Sauce Ingredients: 2 Tbsp fresh garlic, minced 3 Tbsp fresh coriander, minced 1/2 cup peanut butter 5 oz light soy sauce 5 Tbsp sugar 1/2-3 tsp rice wine 1-2 Tbsp hot bean paste 1 Tbsp sesame oil 1 lb lo mein noodles (other noodles will do, such as ramen noodles or even spagetti). Method: 1. Cook the lo mein according to directions. Let cool. 2. Mix the rest of the ingredients. Peanut butter doesn't mix very well, so for a few minutes yo u'll think you've made a mistake. Don't worry, just keep stirring until it's smooth. 3. Add the sauce to the noodles.Notes Hot bean sauce also goes by the name Szechuan bean sauce etc. This is themain "spicy" ingredient and should be handled with care. Vary thisngredient to taste. This recipe is probably very good without it. It's also quite good served when the noodles are still hot. tortillas water warmed wasabiV washW washed washed/cleaned washed/cleaned /cleaned water bathh water chestnuts water cover watercressV watercress waterier waterto wearW wedge wedgesX Cole Slaw (Kaposztsalata)B SaladsC 4Db1 cabbage head 1/2 small onion good white vinegar oil peanut or corn is fine sugar salt and pepper t sour cream 1 tablespoon Dijon mustardK American 13 cups water 1/2 cup dry white wine 1 teaspoon fennel seeds, coarsely chopped 1 bay leaf 2 4-ounce 1-inch-thick salmon fillets 1 cup chopped peeled seeded cucumber 1/2 cup chopped fennel 1/2 cup chopped green onion 1/3 cup chopped radish 1 1/2 tablespoons light sour cream 1 tablespoon Dijon mustard 1228c inaka@cap.or.jpd Overnighte 25 mins.f Mediumm Cole Slaw (Kaposztsalata)B SaladsC 4Db1 cabbage head 1/2 small onion good white vinegar oil peanut or corn is fine sugar salt and pepper cup olive oil a 1228m A&COLD POACHED SALMON WITH FENNEL RELISHB FishC 1228c inaka@tdl.comd Overnighte 25 mins.f Mediumm Recipe: Cold Poached Salmon With Fennel Ingredients: 3 cups water 1/2 cup dry white wine 1 teaspoon fennel seeds, coarsely chopped 1 bay leaf 2 4-ounce 1-inch-thick salmon fillets 1 cup chopped peeled seeded cucumber 1/2 cup chopped fennel 1/2 cup chopped green onion 1/3 cup chopped radish 1 1/2 tablespoons light sour cream 1 tablespoon Dijon mustard Method: Bring first 4 ingredients to simmer in heavy wide saucepan over low heat for 15 minutes. Strain. Return liquid to same pan illets 1 cup chopped peeled seeded cucumber 1/2 cup chopped fennel 1/2 cup chopped green onion 1/3 cup chopped radish 1 1/2 tablespoons light sour cream 1 tablespoon Dijon mustard Method: Bring first 4 ingredients to simmer in heavy wide saucepan over low heat for 15 minutes. Strain. Return liquid to same pan hourW hours In a large bowl, whisk together dressing ingredients. Shred apple coarse and add to dressing with cabbage and carrots. Toss coleslaw well. AZDressing 1/2 cup mayonnaise 1 tablespoon honey 2 teaspoons cider vinegar 1/2 teaspoon salt American 4Vegetables: 1 Granny Smith apple 1/2 medium green cabbage, halved lengthwise and sliced very thin (about 4 cups) 1/2 medium red cabbage, halved lengthwise and sliced very thin (about 4 cups) 2 carrots, shredded fine Dressing 1/2 cup mayonnaise 1 tablespoon honey 2 teaspoons cider vinegar 1/2 teaspoon salt Gourmet May 1995 20 mins.e Nonef Corn Bread SticksB Breads & MuffinsC ManyDj2 Cups self rising cornmeal mix 2 eggs 1 Cup buttermilk or enough to make a cake batter like consistency. Slice cabbage head into slaw.Place slaw into bowl.Mince 1/2 small onion and add to bowl.Add 2 Tbl. white vinegar.Add 5 Tbl. oil.Add 1 tsp. sugar.Salt about 1/2 tsp.Wash hands and take off rings. Place your hands into the slaw mix and squeeze the slaw so it makes some juice. This will make the slaw limp.Taste add more salt if needed.Refrigerate till serving time. Good the next day also. Serves 4 to 6. Hungary`c1 cabbage head 1/2 small onion good white vinegar oil peanut or corn is fine sugar salt and pepper 1228c June Meyerd 25 mins.e Nonef Mediumg Mediumm ColeslawB SaladsC Vegetables: 1 Granny Smith apple 1/2 medium green cabbage, halved lengthwise and sliced very thin (about 4 cups) 1/2 medium red cabbage, halved lengthwise and sliced very thin (about 4 cups) 2 carrots, shredded fine Preheat oven to 375. In a bowl, combine enchilada sauce, tomatoes with their juice, and tomato paste. Mix to blend well. Stir in black beans. Spoon a third of tomato sauce mixture over the bottom of a 12 x 8-inch baking dish. Top with 3 uncooked lasagne noodles. Spread evenly with 1 cup cottage cheese and sprinkle with 1 cup cheddar. Spoon of half of the remaining tomato sauce mixture. Add another layer of 3 noodles, remaining 1 cup cottage cheese, then sprinkle with 1 cup cheddar. d last 3 noodles, remaining tomato sauce, and remaining cup cheddar. Cover tightly with foil and bake 50-60 minutes. Before serving, sprinkle scallions on top. Mexican 1 10-ounce can enchilada sauce 1 16-ounce can cut-up tomatoes, undrained 1 6-ounce can tomato paste 15 ounce can black beans, drained 9 ounces lasagne noodles (about 9) 1 pint (2 cups) cottage cheese 3 cups shredded cheddar cheese (3/4 pound) sliced scallions teaspoon fresh oregano leavesy teaspoon fresh thyme leavesy teaspoon garlic powder teaspoon ginger teaspoon grated fresh ginger teaspoon grated lemon peel_ teaspoon grated lemon teaspoon ground cinnamon teaspoon ground coriander teaspoon ground cumin teaspoon ground ginger teaspoon honey teaspoon paste teaspoon lemon juicez teaspoon lemon teaspoon lemon teaspoon lemon teaspoon lemon anaheim chiles stemmed seeded ancho chiles anjou pears apples peeled cored choppedK apricots choppedP carrots peeled pieces leafs leavesv leaves coriander leaves cooking leaves fresh-ground pepper beaten peppers peppers diced small onions boneless chicken breasts small strips boneless skinless chicken breasts strips bottles choice breasts skinned ttles choice ttles choice bottles choice bottles choice cliced onions clove garlic minced pressed cloves garlicb cloves garlic coarsely chopped cloves garlic crushed tablespoon dijon mustard tablespoon drained bottled capers tablespoon dried basil chopped fresh tablespoon mustard tablespoon rosemary tablespoons fresh tablespoon sherry tablespoon white sherry tablespoon anchovy paste catsup tablespoon finely chopped coriander leaves stems tablespoon finely chopped fresh chives tablespoon finely chopped pickled ginger slices tablespoon finely grated lemon chopped tablespoon fresh lemon juice tablespoon fresh oregano tablespoon fresh parsley chopped\ tablespoon fresh green chile choice minced tablespoon fresh summer savory tablespoon fresh thyme tablespoon garlic powder tablespoon green onion chopped tablespoon ground cumin tablespoon honey tablespoon kosher topping gouda gourd graham grain grams grand grands granlated grandma grandma's granules grape grapefruit grapevine grass gratedA CJevaporated. Spoon over the polenta and garnish with th fresh thyme sprigs. Italian` 3 1/2 cups water 1 teaspoon salt 1 cup cornmeal 4 tablespoons butter salt and pepper 1 lb. mushrooms, sliced 1 large clove garlic, minced 2 teaspoons mince fresh thyme or 1/2 teaspoon dried salt and pepper fresh thyme sprigs for garnish 1228c inaka@tdl.comd 20 mins.e 15 mins.f Mediumg Recipe: Cornmeal With Mushrooms Ingredients: 3 1/2 cups water 1 teaspoon salt 1 cup cornmeal 4 tablespoons butter salt and pepper 1 lb. mushrooms, sliced 1 large clove garlic, minced 2 teaspoons mince fresh thyme or 1/2 teaspoon dried salt and pepper fresh thyme sprigs for garnish Method: In a saucepan over high heat, bring the water and salt to a boil. Reduce the heat to medium and add the cornmeal in a stream whisking constantly. Cook over medium-low heat, stirring frequently, for Mix first four ingredients. Spread out 2 sheets of fila dough butter with melted butter in between each and on top. Spread on filling. Roll 3 times and fold over on the side, roll again, fold over on the other side. finish roll and brush with butter. Bake at 325 for 25-30 minutes. Greek`_1 pound feta crumbled 3 eggs beaten 1 tabs olive oil 1 tabs chopped parsley Fila dough Butter 1228c Jeff Smith the frugal gourmetd 25 mins.e 30 mins.f Recipe: Cheese Pies Ingredients: 1 pound feta crumbled 3 eggs beaten 1 tabs olive oil 1 tabs chopped parsley Fila dough Butter Method: Mix first four ingredients. Spread out 2 sheets of fila dough butter with melted butter in between each and on top. Spread on filling. Roll 3 times and fold over on the side, roll again, fold over on the other side. finish roll and brush with butter. Bake at 325 for 25-30 minutes. Additional Notes (if any): Recipe From: Jeff Smith the frugal go 25-30 minutes. 1. Soak noodles for 20-25 minutes in enough warm water to cover them. They should be flexible and soft, but not so soft that they can be mashed easily with the fingers. Later cooking in liquid will soften them more. Drain them throughly in a colander while preparing the other ingredients. Traditionally they are left in full-length strands, but you may cut them into 8 inch lengths if you find it easier to stir-fry then that way. 2. Peel and devein the shrimp leaving the tails intact(or remo ve if preferred) Slice chicken, pork into 1/8 inch strips 1-2 inches long. 3. Mix the fish sauce, sugar, vinegar, and paprika in a bowl and stir until the sugar dissolves. Set aside. Slice green onions both the green and white parts, diagonally into 1-1/2 inch long pieces. Set aside. 4. Heat a wok, add the oil and swirl over the surface. Add the garlic and stir fry until light golden. Add the meat and stir-fry until shrimp is pink. If using chicken or pork stir-fry until pink disappears. A lentilsq lettuce lettuce parsley sprigs cucumber slices garnish lettuces level liberal liberal pepper light light sauce light sauce Mix the salt, sugar and garlic. Rub this well into the salmon. Leave in fridge a couple of hours. Fry salmon and serve with stir fried vegetables. American`d1 large or two small fillets of salmon 1 tablespoon salt 1 tablespoon sugar 4 crushed garlic cloves 1228c inaka@tdl.comd 25 mins.e 10 mins.f Recipe: Fried Garlic Cured Salmon Ingredients: 1 large or two small fillets of salmon 1 tablespoon salt 1 tablespoon sugar 4 crushed garlic cloves Method: Mix the salt, sugar and garlic. Rub this well into the salmon. Leave in fridge a couple of hours. Fry salmon and serve with stir fried vegetables. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/B<~inaka/inakasoft/ ------------------------------------------ all-purpose flour applesauce azuki beans barbeque sauce think masterpiece basmati rinsed smati rinsed rinsed boiling water kellogg's all-bran breadcrumbs broccoli bunch chopped brown sugar packed butter butter flavored crisco butter softened buttermilk buttermilk buttermilk enough flour cashew halves celery leaves cheddar cheese shredded chicken broth chicken stock chocolate chips chopped fresh cilantro coriander chopped fresh mushrooms chopped green onions chopped onion chopped/washed/drain spinach etter european evaporatedC evenx every every-thing everything excessU extraf extra extra illing fast-rising father^ favorite favorites favourite fecule felafel fennel fenouil fenouils fenugreekH fermented feta` fettuccine fettucine Dr1 regular sized can of creamed corn 6 eggs 12 saltine-type crackers crunched up (about a pencil eraser diameter) AEWhisk together and fry like pancakes. Eat with butter, salt & pepper. American`s1 regular sized can of creamed corn 6 eggs 12 saltine-type crackers crunched up (about a pencil eraser diameter) 1228c inaka@tdl.comd 15 mins.e 10 mins.f Mediumg Mediumm Recipe: Corn Pancakes Ingredients: 1 regular sized can of creamed corn 6 eggs 12 saltine-type crackers crunched up (about a pencil eraser diameter) Method: Whisk together and fry like pancakes. Eat with butter, salt & pepper. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ htB"tp://www.tdl.com/~inaka/inakasoft/ In a small bowl, combine the vinegar or lemon juice, oregano, garlic, and salt to taste. Whisk in the olive oil until well blended. Pour over peppers and marinate for at least 6 hours or up to two days. Cut cheese into 1/2 inch wide strips that are as long as the pepper strips. Arrange alternating strips of cheese on peppers on a plate. Drizzle with marinate and sprinkle with a few capers. GE1/2 pound Fontina cheese, sliced 1/8 thick 1 T. small capers drainedK Italian 4 medium size red sweet peppers, roasted 1/4 cup red wine vinegar (or fresh squeezed lemon juice) 2 or 3 teaspoons minced garlic 2 t. dried oregano leaves 1/2 cup virgin olive oil 1/2 pound Fontina cheese, sliced 1/8 thick 1 T. small capers drained 1228c inaka@tdl.comd 6 hrse Nonef Mediumg Mediumm Fred Drexel s Winning ChiliB StewsC 4 and pepper. Cook the mixture, stirring occasionally, for 5 to 7 minutes, or until the mushrooms are firm and the liquid has anchovy fillets mashedn asian eggplants about pounds vidalia onions large scallions trimmed scallions trimmed asian eggplants about pounds vidalia onions large scallions trimmed purpose flour broth water coarsely chopped chard candlenuts canned chipotle chilies minced vinegar chicken breast halves skinned boned chicken drumsticks cloves cloves garlic chopped cloves garlic finely chopped cloves garlic peeled cloves garlic sliced paper-thin garlic mandolin crusty italian bread halved crosswise flour microwave gluten flour sprinklingg gluten flour sprinkling bread flourk diced scallions dried black mushrooms soaked drained sliced 1 Medium chicken fryer 1/2 lb Potatoes, quartered 1/2 lb Carrots, thickly sliced 8 Small white onions 1 c Dry white wine 1 c Chicken stock 2 Slices bacon, diced 2 Cloves garlic, pressed 1/2 lb Mushrooms, sliced 1 tb Flour 2 tb Watera 1228c inaka@tdl.comd 20 mins.e 50 mins.f Highg Mediumm Recipe: Country French Baked Chicken Ingredients: 1 Medium chicken fryer 1/2 lb Potatoes, quartered 1/2 lb Carrots, thickly sliced 8 Small white onions 1 c Dry white wine 1 c Chicken stock 2 Slices bacon, diced 2 Cloves garlic, pressed 1/2 lb Mushrooms, sliced 1 tb Flour 2 tb Water Method: Place chicken, potatoes, carrots, onion, wine, and broth in small roasting pan. Season with salt and pepper. Roast uncovered at 400 F basting chicken and vegetables occasionally. Cook bacon until chicken. G.1/2 lb Mushrooms, sliced 1 tb Flour 2 tb WaterK French G.1/2 lb Mushrooms, sliced 1 tb Flour 2 tb WaterK French French Crisp Fried Tofu & GreensB VegeterianC 2 cakes of tofu, frozen overnight and thawed 1/2 c. water or vegetable stock 1 tsp. cornstarch 1/2 c. cornmeal or cornstarch Marinade: 1/3 c. soy sauce 1/4 c. rice vinegar 1 T. finely grated gingerroot 2 cloves garlic, minced or pressed dash cayenne Gently squeeze as much liquid out of thawed tofu as possible. Cut tofu crosswise into 1/2-inch thick slices, then diagonally, to make 4 triangles.* Combine marinade ingredients and mix well. Arrange tofu triangles in one layer in a dish and cover with marinade. Allow to sit for at least 10 minutes to absorb the flavors. Prepare sauce mix by combining all ingredients in a small bowl. In a separate bowl mix the water or stock and the 1 tsp. cornstarch. Dredge marinated tofu pieces in copieces in co Sieve dry ingredients into a mixing bowl and make a well in the centre. Add melted butter and mix. Beat egg lightly in a seperate bowl and add milk to it. Now gradually stir egg-milk mixture into dry ingredients-butter mixture. Remove any lumps by beating lightly. Lastly add tin of sweet corn and mix into a fluid consistency. (Add more milk if batter is too stiff). Drop tablespoons full into hot oil (preferably using a non-stick pan) and fry until golden brown on both sides. Drain on paperB+ towels and serve warm with coffee or tea. American` 250 ml (1 cup) cake flour (not self raising) 10 ml baking powder 125 ml (1/2 cup) white sugar 1 ml salt 30 ml melted butter 1 large egg 1 (410g) tin of cream style sweet corn veg/sunflower oil for frying 1228c inaka@tdl.comd 15 mins.e 15 mins.f Mediumg Mediumm Corn PancakesB DessertsC Preheat oven to 400 degrees F. Butter an 8-inch by 8-inch baking pan. Combine the cornmeal, flour, sugar, baking powder and salt in a mixing bowl. Combine the milk, yogurt, melted butter, oil and eggs in a bowl. Add to the cornmeal mixture and stir until just combined. Stir in the creamed corn. Scrape the batter into the prepared pan and bake for 45 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. Cool on a rack and then remove from pan aB/nd cool completely. Cut into squares to serve. Ga2 tablespoons melted butter 2 tablespoons vegetable oil 2 eggs, lightly beaten 1 cup creamed cornK American 1 1/2 cups cornmeal 1/2-cup all-purpose flour 3 tablespoons granulated sugar 1 tablespoon baking powder 1/4-teaspoon salt 1/2-cup milk 1/2-cup plain non-fat yogurt 2 tablespoons melted butter 2 tablespoons vegetable oil 2 eggs, lightly beaten 1 cup creamed corn COWBOY COOKIES CookiesC ManyD 1 Cup Butter 2 Cups Flour 1 Cup Brown Sugar, packed 1 t. Soda 1 Cup White Sugar 1/2 t. Salt Beat butter, sugars and eggs until thoroughly blended and stir in remaining ingredients. Mix together thoroughly. Drop by teaspoonfuls on greased cookie sheet. Bake at 350 for 10 minutes.G 2 Eggs 1 t. Vanilla 2 Cups Oats 1 Lg. pkg. Chocolate Chips AmericanL :1 Cup Butter 2 Cups Flour 1 Cup Brown Sugar, packed 1 t. Soda 1 Cup White Sugar 1/2 t. Salt 2 Eggs 1 t. Vanilla 2 Cups Oats 1 Lg. pkg. Chocolate Chips 1228c inaka@tdl.comd 25 mins.e 10 mins.f inaka@tdl.comd 15 mins.e 45 mins.f Mediumg Mediumm Recipe: Country Cornbread Ingredients: 1 1/2 cups cornmeal 1/2-cup all-purpose flour 3 tablespoons granulated sugar 1 tablespoon baking powder 1/4-teaspoon salt 1/2-cup milk 1/2-cup plain non-fat yogurt 2 tablespoons melted butter 2 tablespoons vegetable oil 2 eggs, lightly beaten 1 cup creamed corn Method: Preheat oven to 400 degrees F. Butter an 8-inch by 8-inch baking pan. Combine the cornmeal, flour, sugar, baking powder and salt in a mixing bowl. Combine the milk, yogurt, melte kd butter, oil and eggs in a bowl. Add to the cornmeal mixture and stir until just combined. Stir in the creamed corn. Scrape the batter into the prepared pan and bake for 45 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. Cool on a rack and then remove from pan and cool completely. Cut into squares to serve. /2 lb Mushrooms, sliced 1 tb Flour 2 tb WaterK French1228 1/4cup 1/4cup dijon mustard chopped fresh coriander cilantro whole crushed peanuts olive stewed tomatoes black pepper tomatoes tablespoons molassesq tablespoons tablespoons dried tomatoes packed tablespoons olive tablespoons oyster sauceU tablespoons parsley tablespoons parsley chopped tablespoons peanut tablespoons powdered sugar tablespoons preserved beans tablespoons vinegar tablespoons salad tablespoons sesame divided tablespoons sesame seeds tablespoons sherry-wine vinegar tablespoons slivered almonds tablespoons snipped chives parsley tablespoons snipped parsley tablespoons creamt tablespoons sauceU tablespoons sugar tablespoons sweet butter tablespoons tabasco pepper sauce FILLING 1 large yellow onion 1 lb ground meat (mixed beef and pork) 1 1/4 cups cooked rice (left-over rice is fine) 1 cup cream 1 egg salt and pepper Finnish DOUGH 3 oz butter 1 cup milk 1 oz yeast cake (or 1 package of dried yeast) 1/3 cup sugar 3 cups wheat flour FILLING 1 large yellow onion 1 lb ground meat (mixed beef and pork) 1 1/4 cups cooked rice (left-over rice is fine) 1 cup cream 1 egg salt and pepper #ACKrister Valtonen Dept. of CS, University of Linkoping, Sweden. 30 mins.e 30 mins.f Mediumg Highm Linguine With White Clam SauceB PastaC merican` 1/2 cup milk 1 egg, beaten 1 cup flour 2 teaspoons salt 1 teaspoon paprika 2 teaspoons black pepper 1/2 teaspoon sage 1/2 teaspoon tarragon 1 frying chicken, cut up Oil or shortening, for frying a 1228c inaka@cap.or.jpd 25 mins.e 1 Hourf Highg Highm For oven, place pork fat side up in a roasting pan or deep casserole dish Combine water and liquid smoke and pour over meat Sprinkle with salt. Cover and roast in oven at 400 degrees F. for 3 hours. Remove, cool and shred American`\1 4-5lb pork butt 1 tsp Liquid smoke 1/4 cup Hawaiian salt (rock salt will do) 2 cups water inaka@tdl.com 10 mins.e 3 hrsf Highg Highm Recipe: Kalua pig Ingredients: 1 4-5lb pork butt 1 tsp Liquid smoke 1/4 cup Hawaiian salt (rock salt will do) 2 cups water Method: For oven, place pork fat side up in a roasting pan or deep casserole dish Combine water and liquid smoke and pour over meat Sprinkle with salt. Cover and roast in oven at 400 degrees F. for 3 hours. Remove, cool and shred Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Comput inaka/inakasoft/ Combine milk and egg, set aside. Combine flour, salt, paprika, pepper, sage and tarragon in paper or plastic bag. Add a few pieces of chicken at a time; shake to coat. Dip chicken in milk-egg mixture. Shake second time in flour mixture. To skillet-fry, heat 1/2 to 1 inch oil in electric fry pan or heavy skillet on medium-high heat. Brown chicken on all sides. Reduce heat to medium-low heat. Continue cooking until chicken is tender, about 30 to 40 minutes. Do not cover. Turn chicken B several times during cooking. Drain on paper towels. To deep fry, heat 3 inches oil to 365F in deep fryer or deep saucepan. Fry chicken for 15 to 18 minutes. Drain on paper towels. American` 1/2 cup milk 1 egg, beaten 1 cup flour 2 teaspoons salt 1 teaspoon paprika 2 teaspoons black pepper 1/2 teaspoon sage 1/2 teaspoon tarragon 1 frying chicken, cut up Oil or shortening, for frying 1228c inaka@tdl.comd 25 mins.e 1 Hourf Highg Highm country fried chicken cowboy cowboy cookies canapes harriet salad stuffed cucumbers stuffed mushrooms crackers crackles creamZ cream biscuits cream cheese cookies cream tomato creamy crema creme creole crisp crisp fried greens crisp chicken crisps crispy croquettes croute cruda vinegar dressing croquettes croute roquettes croute croute croute uettes croute croute crumble crumble rhubarbe crumpets crunchy crunchy applesauce 8-inchN 8-ounceZ g/one three quarter fillets 800cc 800cc bouillon 80ccY boiled granulated sugar powdered sugar smoked 8floz 8floz 225ml extra virgin olive sun-dried tomatoes walnuts sun-dried tomatoes tomatoes 8slices sugar@ 16-ounce tomatoes including juice@ little ginger@ little sauce@ about@ about canned tomatoes@ above@ accompaniment@ adding@ after@ all-bran@ -bran@ bran@ all-bran@ all-bran@ aesthetics@ all-bran@ Mediumm Recipe: COWBOY COOKIES Ingredients: 1 Cup Butter 2 Cups Flour 1 Cup Brown Sugar, packed 1 t. Soda 1 Cup White Sugar 1/2 t. Salt 2 Eggs 1 t. Vanilla 2 Cups Oats 1 Lg. pkg. Chocolate Chips Method: Beat butter, sugars and eggs until thoroughly blended and stir in remaining ingredients. Mix together thoroughly. Drop by teaspoo 4nfuls on greased cookie sheet. Bake at 350 for 10 minutes. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ s worcestershire sauce 1/4 teaspoon basil 1/4 teaspoon garlic powder 2 green onions, minced 1/8 teaspoon lemon pepper parboiledY parboiled green onion pared paris parlsey parmagianno parmasan parmeasan parmigiano parseley parselyy parsleyC particular parties parts pasta` pasteH pastryc pastry double crust choux patties^ peaches pealed peanot peanot frying tblsp ground cinnamon peanutV peanuts peasA pecan pecansZ peel_ orange spiral orange spiral Wash mushrooms well, remove stems, and set caps aside. Finely chop about 1/2 the mushroom stems. (Use the remainder in another recipe or freeze for later use.) Mix cream cheese, crab, chopped stems, lemon juice, worcestershire sauce, basil, garlic powder, onions, and lemon pepper. Fill mushroom caps with the crab mixture and place in a large, lightly greased baking dish. Top with the grated cheddar and parmesan cheeses. (Recipe may be prepared to this point and refrigerated, covered, overnB ight.) Bake at 450 F for 15- 20 minutes and serve warm. Any leftover crab mixture may be thinned with sour cream and served as a dip or spread for crackers, chips, or vegetables. 24 large mushrooms 1/2 cup cheddar cheese, grated 2 tablespoons freshly grated parmesan cheese (Shrimp could be substituted for crab.)K American omato rose. Americananmerican 6 hrse Nonef Mediumm Recipe: Crab Stuffed Cucumbers Ingredients: 1/2 cup (generous) shredded crabmeat (about 2 ounces) 1/4 cup chopped green onion (white and green parts) 3 tablespoons light sour cream 3 tablespoons chopped fresh cilantro 2 tablespoons finely chopped red bell pepper 1 tablespoon finely chopped pink pickled ginger slices* 1/2 teaspoon minced jalape o chili with seeds1 English hothouse cucumber, cut into 3/4-inch-thick slices Fresh cilantro sprigs Method: Combine first 7 ingredients in ick slices Fresh cilantro sprigs Method: Combine first 7 ingredients in medium bowl. Season to taste with salt and pepper. (Can be prepared up to 6 hours ahead. Cover and refrigerate.) Using small melon baller, scoop out centers of cucumber leaving bottom shell intact. Fill centers and slightly mound crab mixture atop cucumber. Garnish each with cilantro sprig. Transfer to platter and serve. Makes 16. 1228c inaka@tdl.comd 20 mins.e 20 mins.f Highg Highm Recipe: Crab Stuffed Mushrooms Ingredients: 1 cup cooked, flaked crab 1 8oz. package cream cheese, softened 1 teaspoon lemon juice 2 dashes worcestershire sauce 1/4 teaspoon basil 1/4 teaspoon garlic powder 2 green onions, minced 1/8 teaspoon lemon pepper 24 large mushrooms 1/2 cup cheddar cheese, grated 2 tablespoons freshly grated parmesan cheese (Shrimp could be substituted for crab.) Method: Wash mushrooms well, remove stems, and set caps aside. Finely chop about 1/2 the mus juice 2 dashes worcestershire sauce 1/4 teaspoon basil 1/4 teaspoon garlic powder 2 green onions, minced 1/8 teaspoon lemon pepper 24 large mushrooms 1/2 cup cheddar cheese, grated 2 tablespoons freshly grated parmesan cheese (Shrimp could be substituted for crab.) Method: Wash mushrooms well, remove stems, and set caps aside. Finely chop about 1/2 the mus Preheat broiler. In a bowl, stir together crab meat, mayonnaise, lemon juice, celery, bell pepper, eggs, Tabasco, and paprika until blended well. Crab mixture may be made 1 day ahead and chilled, covered. Spread crab mixture on toasts and drizzle with butter. Sprinkle bread crumbs over crab mixture. Broil canapes on a baking sheet about 4 inches from heat until golden brown. Makes 32 hors d'oeuvres. 8 slices homemade-type white bread, crusts discarded, bread cut into 4 triangles and toasted 2 tablespoons unsalted butter, melted 2 tablespoons fine fresh bread crumbsK American umbs over crab mixture. Broil canap s on a baking sheet about 4 inches from heat until golden brown. Makes 32 hors d'oeuvres. 8 slices homemade-type white bread, crusts discarded, bread cut into 4 triangles and toasted 2 tablespoons unsalted butter, melted 2 tablespoons fine fresh bread crumbs Chinese` 2 lb lean lamb or mutton 1 tblsp soy sauce 1 tblsp sherry 1 tsp ground ginger 2 tblsp finely grated orange rind 1 tsp salt 1 litre stock or water 1 tblsp cornstarch 1228c inaka@tdl.comd 25 mins.e 2 hrsf Mediumg Mediumm Recipe: Steamed Lamb With Orange Ingredients: 2 lb lean lamb or mutton 1 tblsp soy sauce 1 tblsp sherry 1 tsp ground ginger 2 tblsp finely grated orange rind 1 tsp salt 1 litre stock or water 1 tblsp cornstarch Method: Wipe the meat, then cut into 1/2 inch cubes. Mix the soy sauce, sherry, ginger, orange rind and salt together, add the lamb and mix well. Put the lamb into a pan with the flavourings and water. Bring to the boil, remove the scum, cover and simmer for 2 ho urs.Mix the cornstarch to a smooth paste with a little cold water and add to the pan. Bring back to the boil, stirring until slightly thickened. Crab Meat Canapes HarrietB AppetizersC 1/4 pound fresh lump crab meat, picked over 2 tablespoons mayonnaise 1 tablespoon fresh lemon juice 2 tablespoons finely chopped celery 2 tablespoons finely chopped green bell pepper 2 hard-cooked large eggs, chopped fine 1/2 teaspoon Tabasco 1/4 teaspoon paprika ions, minced 1/8 teaspoon lemon pepper 24 large mushrooms 1/2 cup cheddar cheese, grated 2 tablespoons freshly grated parmesan cheese (Shrimp could be substituted for crab.) 1228c inaka@cap.or.jpd 20 mins.e 20 mins.f Highg Highm Crab Meat Canapes HarrietB AppetizersC 1/4 pound fresh lump crab meat, picked over 2 tablespoons mayonnaise 1 tablespoon fresh lemon juice 2 tablespoons finely chopped celery 2 tablespoons finely chopped green bell pepper 2 hard-cooked large eggs, chopped fine 1/2 teaspoon Tabasco 1/4 teaspoon paprika superior gravy mustang mustardH mustard teasp naturally naturel navyR necessary needed needs neighbours nestle neveru potatoesI niblets nicely niraY noires non-fat non-iodized[ noodlesW north northern nouveaux 100cc flourY sugar medium sized onion chopped pepper chopped bitter bunch lCombine first 7 ingredients in medium bowl. Season to taste with salt and pepper. (Can be prepared up to 6 hours ahead. Cover and refrigerate.) Using small melon baller, scoop out centers of cucumber leaving bottom shell intact. Fill centers and slightly mound crab mixture atop cucumber. Garnish each with cilantro sprig. Transfer to platter and serve. Makes 16. 1/2 teaspoon minced jalape o chili with seeds1 English hothouse cucumber, cut into 3/4-inch-thick slices Fresh cilantro sprigs American 1/2 cup (generous) shredded crabmeat (about 2 ounces) 1/4 cup chopped green onion (white and green parts) 3 tablespoons light sour cream 3 tablespoons chopped fresh cilantro 2 tablespoons finely chopped red bell pepper 1 tablespoon finely chopped pink pickled ginger slices* 1/2 teaspoon minced jalape o chili with seeds1 English hothouse cucumber, cut into 3/4-inch-thick slices Fresh cilantro sprigs Bon App #A=Gourmet May 1995 Harriet H. Stevenson: Burlington, New Jersey d Overnighte Nonef Mediumm Recipe: Crab Meat Canapes Harriet Ingredients: 1/4 pound fresh lump crab meat, picked over 2 tablespoons mayonnaise 1 tablespoon fresh lemon juice 2 tablespoons finely chopped celery 2 tablespoons finely chopped green bell pepper 2 hard-cooked large eggs, chopped fine 1/2 teaspoon Tabasco 1/4 teaspoon paprika 8 slices homemade-type white bread, crusts discarded, bread cut into 4 triangles and toasted 2 tablespoons unsalted butter, melted 2 tablespoons fine fresh bread crumbs Method: 1/2 cup (generous) shredded crabmeat (about 2 ounces) 1/4 cup chopped green onion (white and green parts) 3 tablespoons light sour cream 3 tablespoons chopped fresh cilantro 2 tablespoons finely chopped red bell pepper 1 tablespoon finely chopped pink pickled ginger slices* teaspoon thymeC teaspoon thyme leaves salmon teaspoon thyme leaves thyme leaves worcestershire sauce olive baking powder basil course ground pepper crushed caraway seeds dried marjoram sauce allspice asafetida clove garlic baking powder baking basil black pepper fresh ground cayanne pepper chile powder chopped garlic taste cinnamon cornstarch crushed pepper flakes dried chili flakes cayenne dried parsley dried chili flakes optional dryed oregano black white pepper ;Heat oven to 375 . Cream butter and cheese until light and fluffy. beat in egg, vanilla and half of the cake mix (dry) until smooth. Stir in remaining cake mix. Drop dough by teaspoonfuls about 2 inches apart onto ungreased baking sheet. Bake 8 to 10 minutes. Cool slightly before removing from baking sheet. AmericanL 0`n1/4 Cup Butter or Margarine 1 pkg. (8oz.) Cream Cheese, softened 1 egg 1/4 t. Vanilla 1 pkg. White Cake Mix 1228c inaka@tdl.comd 15 mins.e 10 mins.f Highg Highm Recipe: Cream Cheese Cookies Ingredients: 1/4 Cup Butter or Margarine 1 pkg. (8oz.) Cream Cheese, softened 1 egg 1/4 t. Vanilla 1 pkg. White Cake Mix Method: Heat oven to 375 . Cream butter and cheese until light and fluffy. beat in egg, vanilla and half of the cake mix (dry) until smooth. Stir in remaining cake mix. Drop dough by teaspoonfuls about 2 inches apart onto ungreased baking sheet. Bake 8 to 10 minutes. Cool slightly before removing from baking sheet. 1228c inaka@tdl.comd 30 mins.e 30 mins.f Mediumg Mediumm Recipe: Filled Fish Fillets Ingredients: 800 g/one and three quarter lb fish fillets, 100 g/4 oz mushrooms (fried and chopped), 100 g/4 oz preserved red peppers, 100 g/4 oz cooked green peas, 2 pkts gelatine powder, 100 ml/ 2 and half fl oz oil, juice of half lemon, 1 tablespoon salt, mayonnaise Method: Wash and dry the fillets. Halve them lengthways and beat slightly to about 1 cm/ half inch thick. Cut the foil into pieces large enough to wrap 2 stuffed fillets placed one ove wder, 100 ml/ 2 and half fl oz oil, juice of half lemon, 1 tablespoon salt, mayonnaise Method: Wash and dry the fillets. Halve them lengthways and beat slightly to about 1 cm/ half inch thick. Cut the foil into pieces large enough to wrap 2 stuffed fillets placed one ove In a heavy skillet heat the oil over moderately high heat until it is not. Brown the chicken, patted dry and seasoned with salt and pepper, for 2 minutes on each side. Reduce the heat to moderately low, cook the chicken for 6 minutes more on each side, or until it is done and transfer to a heated plate to keep warm. Cook the almonds in the oil remaining in the skillet over moderate heat, stirring, for 1 minute, or until they are golden. Transfer them to paper towels to drain. Add to B the skillet the wine, water, and garlic and boil until the mixture is reduced by half. Remove the skillet from the heat, stir in the butter, parsley, almonds, lemon juice, salt and pepper to taste, and spoon the almond sauce over the chicken. French kartoffel vegetable carpaccio rucola yogurt sauce vinegar mustard artichoke sauce virginia's famous pickles world championship chili chili 93pkg ( 5 oz each) mozzarella string cheese 4 large colves garlic, peeled 2 medium bell peppers ( preferable 1 red and 1 green), diced 1 small onion, sliced thin 2 1/2 tsp dried basil leaves, crumbled, mixed with 1/4 tsp crushed red pepper 2 tbsp vinegared capers, drained 2 tbsp red-wine vinegar 1 1/2c olive oil. 1. Cut mozzarella sticks in 3/4inch pieces Thread two toothpicks or wooden skewers with 2 cloves each; place in clean 1 quart jar. 2.In layers add half the mozzarella, bell peppers, onions, basil mix, and cappers; repeat layers. Then add vinegar and oil. 3. Cover and refrigerate; let steep for 2 weeks before serving. NOTE: this makes a great giftr when you tie a seasonal ribbon around the meck of the jar and attach a label with serving suggesions. Italian chopped green pepper chopped onion chopped parsley chopped walnuts chopped white yellow onion yellow onion cider vinegar cider vinegar coarse pepper cider vinegar coarsely chopped garlic coffee liqueur cognac water water here's great appetizer people confectioners sugar cooked shrimp minced cooking olive coriander seedsV cornstarch crab-boil spices cream crunchy peanut butter currant jelly melted cooled diagonally sliced green onions dijon mustard dijon style mustardV dried currants fresh sprouts plain flour minced clams celery stalks diced small chicken breast halves boned skinned chicken breast halves diced chicken breasts removedo chinese dried mushrooms soaked water cloves garlic cloves garlic coarsely chopped cloves garlic mincedv cloves garlic minced pressed cloves garlic minced pressed cloves garlic peeled minced cloves garlic finely choppedS cloves minced garlic wyler's chicken boullion chicken broth white flour shredded mozzarella water water dried mushrooms dried chiles dried tiger stems drops tabasco sauce pickling cucumbers fresh ~Melt butter in soup pot. Add onions, carrot, and garlic. Cook over medium heat until the vegetables have wilted, about 10 minutes. Add the tomatoes and their juice, basil, sugar, salt and pepper. Cook for 5 minutes. Add stock and allspice and slowly bring to a boil. Reduce heat, cover, and simmer for 50 minutes. Puree the soup; return it to the pot, and add whipping cream. GG4 cups chicken broth 1/2 teaspoon ground allspice 2 cups whipping creamK American 34 tablespoons (1/2 stick) unsalted butter 2 onions, thinly slices 1 carrot, peeled and chopped 6 cloves garlic, chopped 2 35-ounce cans plum tomatoes, undrained 1 teaspoon dried basil (or 8 fresh leaves) pinch of sugar salt and pepper 4 cups chicken broth 1/2 teaspoon ground allspice 2 cups whipping cream 1228c inaka@tdl.comd 15 mins.e 55 mins.f Mediumg Mediumm Crisp Skin ChickenB PoultryC t in egg, vanilla and half of the cake mix (dry) until smooth. Stir in remaining cake mix. Drop dough by teaspoonfuls about 2 inches apart onto ungreased baking sheet. Bake 8 to 10 minutes. Cool slightly before removing from baking sheet. AmericanL 0`n1/4 Cup Butter or Margarine 1 pkg. (8oz.) Cream Cheese, softened 1 egg 1/4 t. Vanilla 1 pkg. White Cake Mix 1228c inaka@cap.or.jpd 15 mins.e 10 mins.f Highg Highm 1211hk 0/0/1 the flour and salt together and rub well into the chicken skin. Fry in deep hot peanut oil until golden and crisp. Drain well on absorbent kitchen paper. Chop the chicken into 8 pieces and serve warm with the following dips:Cinnamon Dip: ------------- Mix together, place in a small saucepan and heat until very hot, stirring constantly. Pepper and Salt Dip: -------------------- Mix together, place in a small saucepan and heat, stirring constantly, until the salt begins to brown. Hoi SiC n Sauce ------------- Guests dip the pieces of chicken into the dips which are served separately in small bowls. Note: ----- As this dish is eaten with the fingers, place finger bowls of cold water on the table. 1 tblsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp freshly ground black pepper 1/4 tsp salt Pepper and Salt Dip: 1 tblsp salt 1/2 tblsp freshly ground black pepper Hoi Sin Sauce Mediumg Mediumm 1 chicken (2 1/2 lb) 1 tblsp vinegar 2 tblsp soy sauce 2 tblsp honey 1 tblsp sherry 1 tsp molasses (treacle) 2 tblsp all-purpose flour 1 tsp salt peanot oil for deep frying Put the chicken in a large saucepan and add boiling water to come halfway up the sides of the chicken. Cover tightly and simmer until just tender, about 45 minutes to 1 hour. Drain, rinse under cold water and dry with kitchen paper. Mix together the vinegar, soy sauce, honey, sherry and treacle (molasses). Brush this all over the chicken and then hang the chicken in an airy place to dry, for about 30 minutes. Brush over the remaining soy sauce mixture and hang again for 20-30 minutes. Mix 1228c inaka@tdl.comd 45 mins.e 5 mins.f Mediumg Lowj0I cut the tofu into many more smaller triangles.m Recipe: Crisp Fried Tofu & Greens Ingredients: 2 cakes of tofu, frozen overnight and thawed 1/2 c. water or vegetable stock 1 tsp. cornstarch 1/2 c. cornmeal or cornstarch Marinade: 1/3 c. soy sauce 1/4 c. rice vinegar 1 T. finely grated gingerroot 2 cloves garlic, minced or pressed dash cayenne Sauce: 3 T. soy sauce 1/4 c. dry sherry 2 tsp. rice vinegar 2 tsp. honey or brown sugar Vegetables: 3 T. oil 3 cloves garlic, minced or pressed 1 c. thinly sliced onion 6 c. mix of coarsely any more smaller triangles.m CRUNCHY APPLESAUCE BARS DessertsC chopped spinach Chinese pa cabbage or 9 c. chopped spinach Chinese soup has a lovely orange color and is perfect to serve in any season with its refreshing tastes of lemon and cilantro. Serve it chilled in the summer with a garnish of sour cream or yogurt. Freshly ground pepper 1 Anaheim chili pepper, minced 2 tablespoons chopped fresh cilantro Fresh chopped fresh parsley or cilantro for garnish American |3 tablespoons olive oil 1 1/2 cups chopped yellow onion 3 large cloves of garlic, chopped 1 tablespoon dried basil or 1/4 cup chopped fresh 1 pound carrots, sliced thinly ( about 8 cups ) 5 cups water Juice 1/2 lemon 1 tablespoon tamari Freshly ground pepper 1 Anaheim chili pepper, minced 2 tablespoons chopped fresh cilantro Fresh chopped fresh parsley or cilantro for garnish 1228c inaka@tdl.comd 20 mins.e 40 mins.f Cashew ChiliB StewsC Many28c inaka@cap.or.jpd 20 mins.e 15 mins.f Mediumm 1211ka@cap.or.jpd 20 mins.e 15 mins.f Mediumm Chinese l1 chicken (2 1/2 lb) 1 tblsp vinegar 2 tblsp soy sauce 2 tblsp honey 1 tblsp sherry 1 tsp molasses (treacle) 2 tblsp all-purpose flour 1 tsp salt peanot oil for deep frying 1 tblsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp freshly ground black pepper 1/4 tsp salt Pepper and Salt Dip: 1 tblsp salt 1/2 tblsp freshly ground black pepper Hoi Sin Sauce 1228c inaka@tdl.comd 1 Houre 1 Hourf Mediumg Mediumm Recipe: Crisp Skin Chicken Ingredients: 1 chicken (2 1/2 lb) 1 tblsp vinegar 2 tblsp soy sauce 2 tblsp honey 1 tblsp sherry 1 tsp molasses (treacle) 2 tblsp all-purpose flour 1 tsp salt peanot oil for deep frying 1 tblsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp freshly ground black pepper 1/4 tsp salt Pepper and Salt Dip: 1 tblsp salt 1/2 tblsp freshly ground black pepper Hoi Sin Sauce Method: Put the chicken in a large saucepan and add boiling water to come halfway up ntil the salt begins to brown. Hoi Si ground cloves ground coriander ground nutmeg ground pepper ground mixed spice ground mustard powder onion powder paprika pepper chile powder seasoned onion sesame thyme tumeric white pepper tsp/1-2ml sugar 1/4-1/2 1/4-1/2 crushed pepper 1/4-12 1/4-12 minced yellow onions 1/4-inch-thick 1/4-inch-wide 1/4-teaspoon 1/4-teaspoon 1/4-to 1/4-to 1/4-to -teaspoon fresh black pepper freshly ground pepper freshly ground white pepper and scatter olives over top. Spoon on a few dollops of salsa. 2. Bake until tortillas are crisp and brown (about 10 minutes). Serve with sour cream, if desired. Americans hotter'n green tomato pickles green-chile grilled basil pizza grilled fillets trout tarragon gratin grilled halibut lemon pepper grilled quesadillas grilled snapper grilled salmon grilled salmon steaks w/herb butter grilled salmon w/grilled onions grilled shrimp caesar salad grilled steak savory sauce grilled tortilla onion grilled mango salad grilled fresh thyme guacamole guasacaca sauce gulaschsuppe goulash kratiem prawns garlic gyros rnmeal or cornstarch and fry over medium heat in 1/8 to 1/4 inch of oil, for 3-4 minutes on each side. Drain and keep warm in 200F oven. Add leftover marinade to sauce mix. Heat 3 T. oil in a wok. Stir-fry garlic and onion until onion is tender. Add greens and continue stir-frying until just wilted but not mushy. Add sauce mix and cornstarch mix and stir-fry just until sauce is thickened. Add reserved fried tofu. Serve with rice. Sauce: 3 T. soy sauce 1/4 c. dry sherry 2 tsp. rice vinegar 2 tsp. honey or brown sugar Vegetables: 3 T. oil 3 cloves garlic, minced or pressed 1 c. thinly sliced onion 6 c. mix of coarsely chopped pak choi, chard, kale, nappa cabbage or 9 c. chopped spinach Chinese ons paprika 1 1/2 cups solid vegetable oil shortening or enough to accommodate chicken, depending on the size of your skillet onion onion large onion largeA onion sliced onion/scallion onionsC onions onions other veggies onions/scallions onionschopped allions 1 lb Fresh orange roughy, or-other whitefish fillets 1/4 c All-purpose flour 1/4 ts Salt 1/4 ts Lemon pepper 1 Egg white 1/4 c Dry bread crumbs 1/4 c Cornmeal 1 1/2 ts Grated lemon peel 1/2 ts Basil 1228c inaka@tdl.comd 15 mins.e 10 mins.f Mediumg Recipe: Crunchy Oven-Fried Fish Ingredients: 1 lb Fresh orange roughy, or-other whitefish fillets 1/4 c All-purpose flour 1/4 ts Salt 1/4 ts Lemon pepper 1 Egg white 1/4 c Dry bread crumbs 1/4 c Cornmeal 1 1/2 ts Grated lemon peel 1/2 ts Basil Method: Cut fish into serving-size pieces. In a shallow dish combine flour, and lemon pepper and set aside. Beat egg white until frothy and set aside. Combine bread crumbs, cornmeal, lemon peel and basil. Dip one side only of fish out clean. Let stand 5 minutes before cutting. serves 8. For variety make one half quiche filled with shrimp and other side salmon, then pour blended mixture over all. Excellent cold. 2-3 cups kidney beans 4 medium onions 2 bell peppers 2 stalks celery 3 cloves garlic 1 tsp basil 1 tsp oregano 1 tblsp chili powder 1 tsp cumin cSaute onions, bell peppers, celery, garlic. Add spices, fry with onion mix, stirring constantly. Add tomatoes, pepper, bay leaf, cashews, salt, raisins, wine. Add beans, simmer covered for 30 min. Add water if necessary. Add vinegar when chili is almost ready. For variety, add carrots or green beans (may need to cook longer until they are tender). 2 cans tomatoes 1/2 - 1 cup cashews 1 tsp salt 1/4 cup cider vinegar (this is really much more than is needed) handful raisins black pepper, bay leafK Mexican cilantro Fresh chopped fresh parsley or cilantro for garnish 1228c inaka@cap.or.jpd 20 mins.e 40 mins.f Cashew ChiliB StewsC garlic cloves chopped garlic cloves finely chopped garlic cloves minced garlic cloves pressed garlic cloves quartered lengthwise garlic cloves unpeeled crushed green peppers sliced green jalapeno peppers seeds minced green onions green onions minced green onions thinly sliced green onions minced hard-cooked sliced garnish optional hard-cooked large chopped romaine cleaned strips heads garlic heads garlic peeled minced heads lettuce smoked bacon diced clove heads roasted garlic recipe follows follows heads garlic strips strips romaine cleaned strips teaspoon sesame teaspoon sauce teaspoon sugart teaspoon tabasco teaspoon thyme teaspoon thyme pepper teaspoon turmeric teaspoon vanillaZ teaspoon vanilla extract teaspoon vinegar white teaspoon white vinegart teaspoon white-wine vinegar teaspoon whole tarragon teaspoon vinegar teaspoon vanilla extract minsL minsD 1 Cup Sugar 1/4 t. Ground Cloves 1/2 Cup Shortening 1/2 Salt 1 Cup Applesauce 1 Cup Raisins 1 t. Vanilla 1/2 Cup Crushed Cornflakes In mixer bowl, cream together the 1 Cup Sugar and the shortening till light and fluffy; Add applesauce and vanilla. Stir together flour, soda, spices, and salt; Add to Applesauce mixture and blend well. Stir in raisins. Spread in greased 15 x 10 x 1 inch baking pan. Combine the crushed cornflakes, nuts, the remaining sugar, and the butter ; Sprinkle over batter. Bake in 350 oven for 20 to 25 minutes or till done. Cool; cut in bars. Glass pan Bake at 325 for 30 to 35 B minute or till done. 1 lb Fresh orange roughy, or-other whitefish fillets 1/4 c All-purpose flour 1/4 ts Salt 1/4 ts Lemon pepper 1 Egg white 1/4 c Dry bread crumbs 1/4 c Cornmeal 1 1/2 ts Grated lemon peel 1/2 ts Basil Cut fish into serving-size pieces. In a shallow dish combine flour, and lemon pepper and set aside. Beat egg white until frothy and set aside. Combine bread crumbs, cornmeal, lemon peel and basil. Dip one side only of fish fillets into flour mixture, shaking off excess. Dip into egg white, then coat with bread crumbs. Spray a shallow baking pan with nonstick cooking spray. Place fillets in baking pan coating side up, tucking under any thin edges. Bake in a 450 degree oven 6 - 12 minutes B(or until fish flakes easily with a fork. American beaten Vegetable oil for frying a 1228c inaka@cap.or.jpd 15 mins.e 20 mins.f Mediumg Crunchy Oven-Fried FishB FishC Sift the dry ingredients together into a mixing bowl and make a well in the center. Add the egg and half the milk and mix to a smooth batter. Gradually beat in the remaining milk with the oil. Heat a heavy frying pan or griddle and grease lightly. Drop tablespoons of the batter onto the hot surface and cook until the top is blistered. Turn with a spatula and cook until the underside is golden brown. Serve with butter. Tip: Keep the scones warm for serving by wrapping in a clean folded teaBI towel--this way they will keep moist and warm until they are all cooked. British` 8 oz. plain flour (225 g) 1 tsp. cream of tartar 1/2 tsp.baking soda 1/2 tsp. salt 1 oz. caster sugar (granulated sugar) 1 large egg 8 fl. oz.milk 1 Tbsp.oil 1228c inaka@tdl.comd 10 mins.e 20 mins.f Highg Highm Duck With AlmondsB PoultryC 2 Cups Flour 1/2 Cup Walnuts, chopped 1 t. Baking Powder 1/4 Cup sugar 1 t. Cinnamon 2 T. Butter, melted 1 t. Nutmeg H AmericanL 1 Cup Sugar 1/4 t. Ground Cloves 1/2 Cup Shortening 1/2 Salt 1 Cup Applesauce 1 Cup Raisins 1 t. Vanilla 1/2 Cup Crushed Cornflakes 2 Cups Flour 1/2 Cup Walnuts, chopped 1 t. Baking Powder 1/4 Cup sugar 1 t. Cinnamon 2 T. Butter, melted 1 t. NutB 1228c inaka@tdl.comd 20 mins.e 25 mins.f Mediumg Highm Crunchy Crunchy FishB FishC 2 pounds fish fillets 1 cup all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 1 egg yolk 1 cup lukewarm water 1 tablespoon vegetable oil 1 egg white -- stiffly beaten Vegetable oil for frying DThoroughly wash and dry fillets; sprinkle with salt and pepper to taste.Combine flour, baking powder and salt in bowl; drop egg yolk in center.Add water and oil; stir well. Fold egg white into batter. Dip fillets in batter; fry in 1/4 inch oil heated to 370 degrees until golden brown on both sides. Drain on paper towels American` 2 pounds fish fillets 1 cup all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 1 egg yolk 1 cup lukewarm water 1 tablespoon vegetable oil 1 egg white -- stiffly beaten Vegetable oil for frying 1228c inaka@tdl.comd 15 mins.e 20 mins.f Mediumg Crunchy Oven-Fried FishB FishC should shoulder^ shreddedW shredded cheese shredded lettuce shredded lemons shrimp shrimp could substituted substituted crushed crushed pepper crushed pepper taste crust crusts crusty crystallized cubanelle cubbed cubanelle cubanelle cuit| cuminE cumin powder cumin seeds cumin seeds #Choice of filling: 8 oz. salad shrimp 1 teaspoon lemon rind 1 tablespoon green onion tops chopped 8 oz. crab or surimi 1 teaspoon lemon rind 1/4 cup sliced almonds 1 15 1/2 oz. can red salmon flaked 1/2 teaspoon dill weed 1 cup grated cheddar cheese instead of one of the cups of jack cheese American 4 eggs 1cup sour cream 1cup low fat cottage cheese 1/2 cup parmesan cheese 4 tablespoons flour 1 teaspoon onion powder 1/4 teaspoon salt 4 oz. can mushrooms drained 2 cups (1/2 lb.) shredded monterey jack cheese Choice of filling: 8 oz. salad shrimp 1 teaspoon lemon rind 1 tablespoon green onion tops chopped 8 oz. crab or surimi 1 teaspoon lemon rind 1/4 cup sliced almonds 1 15 1/2 oz. can red salmon flaked 1/2 teaspoon dill weed 1 cup grated cheddar cheese instead of one of the cups of B jack cheese 1228c inaka@tdl.comd 10 mins.e 45 mins.f Mediumg Mediumm Crusty Garlic Bread kabob... use your imagination. Don't waste it; it's *lamb*! Now, mix up the marinade, put the lamb into a plastic bag (Ziploc or similar self-sealing bags work extremely well) and pour the marinade over it. Work it through the bag with your fingers to coat the lamb, seal the bag, and put it into the refrigerator. Marinade it for at least an hour; overnight is better. To cook - this is the method that Julia Child calls "broil-roasting;" it produces very good results in a surprisingly short time. Arrange the lamb on a roasting pan, butterflied out so that it lies flat, with the "skin" side (i.e. the outside, not the meaty part that lay against the bone) up. Put it under the broiler for 5 minutes. Yes, you read that right - just a couple of minutes. This is to seal the surface. Now, move the lamb to a preheated 375 Farenheit (190 Centigrade) oven and roast for about 20 minutes, depending on how thick it is and your desired degree of doneness. When it's done, take it crusta crustacean crustless crustless seafood quiche crusty crusty garlic bread crusty peach cobbler cucumber cucumber sandwiches cucumbers cucumbers yogurt cumin cupcakes beans curried curried salmon-rice curryY curry flavored sardines sproutsY curry curry's curry curry turkey curry's d'agneau daiquiri daisy danish danish creamy pudding almondine dave's dave's meatloaf david's david's cream rolls fried spice chicken wings delice deviled deviled dianne dijon AFOOD QUICHEB Pies (Meals) 4 eggs 1cup sour cream 1cup low fat cottage cheese 1/2 cup parmesan cheese 4 tablespoons flour 1 teaspoon onion powder 1/4 teaspoon salt 4 oz. can mushrooms drained 2 cups (1/2 lb.) shredded monterey jack cheese tage cheese 1/2 cup parmesan cheese 4 tablespoons flour 1 teaspoon onion powder 1/4 teaspoon salt 4 oz. can mushrooms drained 2 cups (1/2 lb.) shredded monterey jack cheese W consistency. 10. Remove from heat. 11. Before servin Mediumg Mediumm Recipe: Crusty Garlic Bread Ingredients: 2 cloves garlic, minced 2 tsp. olive oil 2 tbs. chopped fresh parsley 2 tbs. chopped fresh thyme--or 2 tsp. dried thyme 2 tsp. chopped fresh marjoram--or 1/2 tsp. paprika 2 tbs. grated Parmesan cheese (Optional) 2 small loaves (4 oz. ea.) Italian or French Bread Method: Preheat oven to 350 F. In a small bowl, combine garlic and oil; mix well. In another small bowl, combine parsley, thyme, marjoram, and paprika. Add Parmesan Bake until heat ed through, about 10 to 15 minutes. Unwrap the loaves and place them on a breadboard or in a basket. Serve immediately. Makes 10 slices. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ftware: http://www.tdl.com/~inaka/inakasoft/ .or.jpd 10 mins.e 15 mins. Breads & MuffinsC 2 cloves garlic, minced 2 tsp. olive oil 2 tbs. chopped fresh parsley 2 tbs. chopped fresh thyme--or 2 tsp. dried thyme 2 tsp. chopped fresh marjoram--or 1/2 tsp. paprika 2 tbs. grated Parmesan cheese (Optional) 2 small loaves (4 oz. ea.) Italian or French Bread >Preheat oven to 350 F. In a small bowl, combine garlic and oil; mix well. In another small bowl, combine parsley, thyme, marjoram, and paprika. Add Parmesan Bake until heated through, about 10 to 15 minutes. Unwrap the loaves and place them on a breadboard or in a basket. Serve immediately. Makes 10 slices. American 2 cloves garlic, minced 2 tsp. olive oil 2 tbs. chopped fresh parsley 2 tbs. chopped fresh thyme--or 2 tsp. dried thyme 2 tsp. chopped fresh marjoram--or 1/2 tsp. paprika 2 tbs. grated Parmesan cheese (Optional) 2 small loaves (4 oz. ea.) Italian or French Bread 1228c inaka@tdl.comd 10 mins.e 15 mins. baked potato slices@ black forest cherry cake@ boiled dressing@ borscht@ butter steamed calico stew@ chicken peanut sauce@ chocolate orange sauce@ cream tomato soup@ dutch pancakes@ rolls finnish bread@ fried green tomatoes@ fried shellfish@ sourdough biscuits@ harvest pumpkin browns@ horseradish cream sauce chicken@ plain chili@ lemon snowbars@ marinated carrots@ mixed vegetable soup@ oatmeal molasses bread@ pavlova filling ideas@ pickled shrimp@ popovers priozhki@ pastry@ roasted chicken rosemary@ salmon creole@ salsa frita fried sauce@ satan's fantasy chili@ beach@ sourdough potato bread@ stuffed cabbage sorma@ chicken barbecue@ turkish filled pastries@ noodles 1in/2.5cm green pepper piece upper usual roast 1lb-13oz 1medium 1medium onion finely diced 1medium onion sliced caster sugar granulated sugar miniature marshallows 1small 1small salad macaroni small seashell cinnamon cornstarch sifted freshly squeezed lemon juice nutmeg sugar 1tablespoon 1tablespoon 1tbspp 1tbsp chopped fresh parsley 1tbsp brown sugarp 1tbsp fresh lemon juice 1tbsp freshly grated 1teasp 1teasp paprika e level of water should not be allowed to drop more than a couple of inches. Strain the stock when cooked, let it settle and cool and then carefully degrease it. It is now ready for further use. If you wish to clarify the stock allow it to become completely cold and then remove all the fat from the top. Allowe 1 egg white per quart of stock. Chop a carrot or two and some green of leek. Whip the egg whites to a froth, not quite soft peaks, add the chopped vegetables and pour into the cold stock. Slowly bring to a simmer, stirring constantly. Do not allow to boil.The egg whites will coagulate and form what is known as a raft. Let the stock cook undisturbed, and without boiling, for 1/2 hour. Allow to rest briefly and then carefully remove a chunk of the raft. The stock shuld be crystal clear, with a pronounced color. Ladle it out and strain it through cheesecloth. Leave the last inch or so in the stockpot as this will be full of little floating particles of egg white and debD 8 cups sliced fresh peaches 2 cups sugar 2-4 tablespoons all-purpose flour 1/2 teaspoon ground nutmeg 1 teaspoon vanilla 1/3 cup butter pastry for double crust pie vanilla ice cream #A<Bruce Maxwell (Originally from the Southern Living Cookbook) 20 mins.e 30 mins.f Highg Mediumm Recipe: Crusty Peach Cobbler Ingredients: 8 cups sliced fresh peaches 2 cups sugar 2-4 tablespoons all-purpose flour 1/2 teaspoon ground nutmeg 1 teaspoon vanilla 1/3 cup butter pastry for double crust pie vanilla ice cream Method: In a dutch oven, combine first 4 ingredients. Set aside until syrup forms. Bring to a boil, reduce heat to low, simmer for 10 minutes or until tender. Add vanilla & butter, stirring until butter melts. Roll half of pastr American American pasta pastry desserts meals preserves salads sauces sauces marinade small peppers cleaned seeds small chillies finely chopped sauce sprigs fresh rosemary sprigs parsley squares unsweetened chocolate stalks chopped stalks choichopped stalks celery stalks celery chopped stalks green onions stalks lemon grass chopped sticks celery sticks fresh tablespoon dried lemongrass sticks margarine sweet onions sliced diced baking powder powder baking powder diced baking powder utter melted butter margarine caraway seeds catsup chili powder chopped capers chopped fresh cilantro 1 medium cucumber, peeled and diced (seeding optional) 2 cups yogurt 2 or more cloves garlic, put through a garlic press Salt and pepper to taste 2 Tbs. finely chopped fresh mint, or 2 tsp. crushed dried mint a few sprigs fresh mint or crushed dried mint for garnish Put the cucumber in a serving bowl. Beat the yogurt and garlic together and season to taste with salt and black pepper. Stir in the mint. Pour the mixture over the cucumber. Garnish with sprigs of fresh mint (or sprinkle with crushed dried mint) and serve with pita bread Middle Eastern 1 medium cucumber, peeled and diced (seeding optional) 2 cups yogurt 2 or more cloves garlic, put through a garlic press Salt and pepper to taste 2 Tbs. finely chopped fresh mint, or 2 tsp. crushed dried mint a few sprigs fresh mint or crushed dried mint for garnish Arabian Night 1228c inaka@tdl.comd 15 mins.e 1 Hourf Mediumg Mediumm Recipe: Curried Chicken Breasts Ingredients: 4 boneless chicken breast halves 1/4 cup flour 3 tablespoons unsalted butter 1/2 cup finely chopped onion 2 cloves garlic, minced 1 1/2 tablespoons curry powder 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/2 teaspoon cinnamon 1/4 teaspoon pepper 2 1/2 tablespoons flour 1 tablespoon lime juice 1 can chicken broth Method: Preheat oven to 350. Roll each breast in flour. Melt butter in skillet and brown chicken. Remove and place in baking d rlic, minced 1 1/2 tablespoons curry powder 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/2 teaspoon cinnamon 1/4 teaspoon pepper 2 1/2 tablespoons flour 1 tablespoon lime juice 1 can chicken broth Method: Preheat oven to 350. Roll each breast in flour. Melt butter in skillet and brown chicken. Remove and place in baking d n chicken brothK for 4 hours. 3/4 lb ham, finely diced 1 1/2 tblsp corn oil 3 lb large yellow Spanish onions, finely diced 3/4 cup diced celery 1 cup ground ancho chile powder 1/2 tsp cayenne pepper 5 bay leaves 1 pequin chile (optional) 3 jalapeno peppers, seeded and minced 3 serrano peppers, seeded and minced 1/2 can (3 1/2 ounces) chipotle chiles in adobo sauce, coarsely chopped 1 smoked ham hock 2 cans (24 ounces each) Italian peeled tomatoes 1/2 cup golden tequila 2 cups beef stock 1 tsp oregano Mexican t and toast them in the oven until fragrant and puffed up, about 2 minutes. Remove the stems and seeds and grind the chiles in a spice grinder or food processor until powdered. In a stockpot, combine the beef, ef, and seeds and grind the chiles in a spice grinder or food processor until powdered. In a stockpot, combine the beef, (seeding optional) 2 cups yogurt 2 or more cloves garlic, put through a garlic press Salt and pepper to taste 2 Tbs. finely chopped fresh mint, or 2 tsp. crushed dried mint a few sprigs fresh mint or crushed dried mint for garnish Put the cucumber in a serving bowl. Beat the yogurt and garlic together and season to taste with salt and black pepper. Stir in the mint. Pour the mixture over the cucumber. Garnish with sprigs of fresh mint (or sprinkle with crushed dried mint) and serve with pita bread Middle Eastern 1 medium cucumber, peeled and diced (seeding optional) 2 cups yogurt 2 or more cloves garlic, put through a garlic press Salt and pepper to taste 2 Tbs. finely chopped fresh mint, or 2 tsp. crushed dried mint a few sprigs fresh mint or crushed dried mint for garnish Arabian Night hothth 10 mins.e Nonef Mediumm Recipe: Cucumbers With Yogurt Ingredients: 1 medium cucumber, peeled and diced (seeding optional) 2 cups yogurt 2 or more cloves garlic, put through a garlic press Salt and pepper to taste 2 Tbs. finely chopped fresh mint, or 2 tsp. crushed dried mint a few sprigs fresh mint or crushed dried mint for garnish Method: Put the cucumber in a serving bowl. Beat the yogurt and garlic together and season to taste with salt and black pepper. Stir in the mint. Pour the mixture over the c bucumber. Garnish with sprigs of fresh mint (or sprinkle with crushed dried mint) and serve with pita bread Additional Notes (if any): Recipe From: Arabian Night ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ p://www.tdl.com/~inaka/inakasoft/ American` 1 can (17 1/2 ounce) salmon 1/3 cup chopped green onions 2 tsp curry powder 1 tbs lemon juice 1 tbs cider vinegar 1 tbs chopped or powdered garlic 3 cups cooked rice Lettuce 1228c inaka@tdl.comd 3 hrse 20 mins.f Recipe: Curried Salmon-Rice Loaf Ingredients: 1 can (17 1/2 ounce) salmon 1/3 cup chopped green onions 2 tsp curry powder 1 tbs lemon juice 1 tbs cider vinegar 1 tbs chopped or powdered garlic 3 cups cooked rice Lettuce Method: Flake salmon. Remove skin and bones. Add salmon, green onions, curry powder, lemon juice, cider vinegar, and garlic to rice. Mix well. Pack into plastic-lined loaf pan and chill several hours in refrigerator. When ready to serve, unmold onto lettuce--lined platter. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ SaucesC ManyD 1/4 cup Major Grey's chutney 1/2 teaspoon dried hot red pepper flakes 2 tablespoons fresh lemon juice 1/3 cup water 2 large garlic cloves, chopped 1/2 cup vegetable oil In a blender blend together chutney, red pepper flakes, lemon juice, water, garlic, and salt to taste until smooth. With motor running, add oil in a stream and blend dressing until emulsified. American` 1/4 cup Major Grey's chutney 1/2 teaspoon dried hot red pepper flakes 2 tablespoons fresh lemon juice 1/3 cup water 2 large garlic cloves, chopped 1/2 cup vegetable oil 1228c inaka@tdl.comd 10 mins.e Nonef Mediumm Chutney In The RawB PreservesC Ao1 lb stoneless dates 1 lb apples 1 lb onions 1 lb sultanas 1 lb brown sugar 2 1/2 cups vinegar 1 tsp salt ugar for sprinkling) a 1228c inaka@cap.or.jpd 15 mins.e 10 mins.f Highg Highm Chutney Garlic Dressing sesame chopped fresh leaves shortening peanut butter cumin ground honey ozbudweiser sweet butter tblsp all-purpose flour tblsp black peppercorns tblsp chopped parsley tblsp chopped shrimp tblsp chopped rosemary tblsp chopped scallions tblsp cider vinegar tblsp cilantro tblsp cornstarch tblsp distlled white vinegar tblsp dried orregano leaves tblsp dried thyme leaves tblsp extra-virgin olive tblsp flour blended vegetable tblsp flour blended vegetable tblsp fresh juice taste tblsp ground tblsp sauce tblsp rendered bacon drippings tblsp olive tblsp sugar flour@ 3-ounce@ chili sauce@ white sugar@ chopped fresh parsley@ chopped celery@ light cream@ cream@ cream@ bananas@ boneless skinless chicken breasts@ fresh sprouts@ large beaten@ garlic cloves finlely chopped@ slices bacon strips@ shelled walnuts@ water@ salmon steaks@ tablespoons extra-virgin olive sauce taste@ 4oz/120g chicken breast finely sliced@ unsifted white flour@ ounces tomato juice@ spice powder@ cumin seeds washed dried@ all-purpose flour divided@ yolks beaten@ uncooked boneless pork@ tablespoons white wine@ nions@ Qedients together to form a dough and cut into equal pieces. 1) Roll one piece of outer skin and one piece of inner skin into a circle separately than dough them together. Flatten it and place a portion of the filling into the centre. 2) Fold the dough to form a half circle and pleat the edges. 3) Deep fry the puffs until golden brown. G[Skin Outer Skin 200g flour 100g corn oil Inner Skin 500g flour 50g sugar 180g oil 160 waterK Indian` Fillings 500g potatoes 30g green peas 30g red carrot 2 tbsp curry powder 1 onion 1 teaspoon salt 3 dsp light soya sauce 150g chicken meat Outer Skin 200g flour 100g corn oil Inner Skin 500g flour 50g sugar 180g oil 160 watera 1228c inaka@tdl.comd 25 mins.e 15 mins.f Mediumg Mediumm DaalB SaucesC ManyD Arhar/Toor Daal 1 cup Tomato 1 Onion 1 Turmeric pinch Salt to taste Bay Leaf (optional) 2-3 Coriander powder 1/2 tsp. Chili powder 1/4 tsp. 1228c inaka@tdl.comd 10 mins.e 25 mins.f Recipe: Curried Garbanzo Beans Ingredients: 3 cups cooked garbanzo beans, with reserved liquid (2 cans) 1 tablespoon unsalted butter 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon turmeric 1/4 teaspoon cayenne pepper, or to taste 3/8 teaspoon ground cloves 3/8 teaspoon cinnamon 3 cloves garlic, minced 1/2 teaspoon ground ginger salt to taste 1 tablespoon lemon juice 1 firm tomato, cut in 1/2-inch dice Method: Melt the butter in a saucepan and over low heat stir in the 1 tablespoon unsalted butter 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon turmeric 1/4 teaspoon cayenne pepper, or to taste 3/8 teaspoon ground cloves 3/8 teaspoon cinnamon 3 cloves garlic, minced 1/2 teaspoon ground ginger salt to taste 1 tablespoon lemon juice 1 firm tomato, cut in 1/2-inch dice Method: Melt the butter in a saucepan and over low heat stir in the cinnamon broken small pieces butter cashews melted butter slices bacon whole grissini breadsticks cottage cheese 300gY sardines cleaned rinsed drainedY green carrot garlic cloves shitake soaked chopped 35-ounce 3oz/75g 3oz/75g parmesan cheese grated 3tabs 3tabs sugar 1 hr & 15 mins.e 10 mins.f Mediumm Recipe: English Muffins Ingredients: 1 lb All-purpose or bread flour 1 t Salt 1 1/2 T Dry yeast 1 t Sugar 8 fl Warm milk and water 2 oz Butter, melted Method: Sift the flour and salt into a bowl and leave in a warm place. Dissolve the yeast and sugar in 1/4 pt of the warm milk and water. Leave to froth then mix in the fat. Stir all the liquid into the warm flour and beat well until smooth and elastic. Cover and prove in a warm place for 5 minutes or until doubled in bulk. Tu for another 20 minutes. Drain. Pat dry with paper towels. Deep fry until brown and done inside (8-10 minutes). Drain. Sprinkle with salt to taste. Keep warm (250 degrees) while preparing the fish. Cut the fish into serving size pieces. Pat dry with paper towels. Sprinkle with salt and pepper. Dip in the first measure of f or bread flour 1 t Salt 1 1/2 T Dry yeast 1 t Sugar 8 fl Warm milk and water 2 oz Butter, melted a 1228c inaka@cap.or.jp alaska salmonC clove garlic mincedC diced potatoes diced carrotsC chopped onions chopped celeryC teaspoon thymeC chicken brothC tablespoons margarineC above accompanying alaskaC already already carrotsC cauliflowerF cauliflower celeryC chickenC chiliE chili powder choppedC cloveC clovesF corianderE coriander powder cornC cuminE cumin seeds cumin seeds cupsC dicedC dillI eachC evaporatedC frozenC garamF inakaA Heat remaining 1/4 cup oil in clean heavy large skillet over high heat. Add eggplant and cook iuntil tender and golden, stirring frequently, about 10 minutes. Add tomato mix, ciltrano and mint. Stir to blend. Season to taste with salt and pepper. Transfer to bowl and cool. Gq2 tablespoons dried currants (or raisins) 2 1/2 tablespoons fresh chopped mint 2 1/2 tablespoons chopped ciltranoK British |1 3/4 pounds eggplant, unpeeled, cut into 1/2-inch cubes 1/2 cup olive oil 2 large onions, finely chopped 1 1/2 pounds tomatoes, coarsely chopped 1 1/4 teaspoon ground cumin 1 1/4 teaspoon ground allspice 1/4 teaspoon cayenne pepper 4 large garlic cloves, minced 2 tablespoons dried currants (or raisins) 2 1/2 tablespoons fresh chopped mint 2 1/2 tablespoons chopped ciltrano inaka@tdl.com 1 Houre 15 mins.f Spiced NutsB AppetizersC 9Cook Arhar Daal in 3 cups of water. Bring to boil and remove foam. Add bay leaves, turmeric, and a few drops of oil, and continue to boil. Cook daal until soft and then mash mixture. Fry onions, coriander and chili powders together, and add to daal. Add cut tomato and salt, and heat for a couple of minutes more. Indian` Arhar/Toor Daal 1 cup Tomato 1 Onion 1 Turmeric pinch Salt to taste Bay Leaf (optional) 2-3 Coriander powder 1/2 tsp. Chili powder 1/4 tsp. 1228c inaka@tdl.comd Nonee 25 mins.f Mediumm DaiquiriB CocktailsC 1D?1 1/2 ounces light rum 1 ounce lime juice 1 t. superfine sugarFzIn a shaker half filled with ice cubes, combine the run, lime juice and sugar. Shake well. Strain into a cocktail glass.K Cuban`@1 1/2 ounces light rum 1 ounce lime juice 1 t. superfine sugar a 1228c inaka@tdl.comd Nonee Nonef Noneg Danish Creamy Rice PuddingB DessertsC Turmeric pinch Salt to taste Bay Leaf (optional) 2-3 Coriander powder 1/2 tsp. Chili powder 1/4 tsp. them together. Flatten it and place a portion of the filling into the centre. 2) Fold the dough to form a half circle and pleat the edges. 3) Deep fry the puffs until golden brown. G[Skin Outer Skin 200g flour 100g corn oil Inner Skin 500g flour 50g sugar 180g oil 160 waterK Indian` Fillings 500g potatoes 30g green peas 30g red carrot 2 tbsp curry powder 1 onion 1 teaspoon salt 3 dsp light soya sauce 150g chicken meat Skin Outer Skin 200g flour 100g corn oil Inner Skin 500g flour 50g sugar 180g oil 160 watera 1228c inaka@cap.or.jpd 25 mins.e 15 mins.f Mediumg Mediumm DaalB SaucesC ManyD Arhar/Toor Daal 1 cup Tomato 1 Onion 1 Turmeric pinch Salt to taste Bay Leaf (optional) 2-3 Coriander powder 1/2 tsp. Chili powder 1/4 tsp. 180g oil 160 water Chicken broth Lemon grass 1 stalk cut up 3-4 slices Ginger a few straw mushrooms 2 fresh green chilis or jalapeno diced 1/4 cup lime juice 1/2 cup coconut milk Basil Chicken cubes 1228c inaka@tdl.comd 25 mins.e 25 mins.f Mediumm Recipe: Thai Chicken Soup Ingredients: Chicken broth Lemon grass 1 stalk cut up 3-4 slices Ginger a few straw mushrooms 2 fresh green chilis or jalapeno diced 1/4 cup lime juice 1/2 cup coconut milk Basil Chicken cubes Method: Bring broth to a boil. Add ginger and lemon grass. Then add chicken and stir to break up. Add straw mushrooms, chilis, lime juice. Bring to a boil. Add coconut milk. Let simmer Serve topped with basil. Additional Notes (if any): Recipe From: inaka@tdl.coB ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ~inaka/inakasoft/ Ingredients for Pudding: 1/2 Lb Round Rice (not the longer version, such as Uncle Ben's) 1 1/2 Qt. Milk 1/3 Lb Sugar 1/3 Lb Shelled and peeled Almonds 1/2 Teaspoon Salt 1 Vanilla Bean (or 1 tablespoon Vanilla Extract) 6 Pc. Gelatin (or 4 teaspoons) 1 Qt. Heavy Cream 1. Prepare the pudding one day before serving. 2. Wash the rice. Add the sugar, opened vanilla bean and salt to the milk in an oven-proof saucepan, which has a fitted cover. 3. Cover and cook the rice over medium heat in the milk mixture. Stir the mixture frequently until it comes to a boil. 4. Remove the pan from the heat and place it in a preheated 375 degree F. oven for 20 - 30 minutes. The rice should be "al dente" when it is removed from the oven. 5. Place the pudding in a bowl and re Combine all ingredients and gently shape into a round loaf. Place on a trivet in crockpot. Cover and cook on low, about 7 to 8 hours. Serve with tomato sauce or chilli sauce. Chill leftovers and slice for sandwiches the next day. American` 1 lb extra lean ground beef 1/4 lb sausage meat 1/4 cup dark beer 1 egg 2 slices of bread torn into soft crumbs 1 onion, chopped 3 tblsp chopped parsley 1/2 tsp ground black pepper few drops Worcestershire sauce and tabasco sauce 1228c inaka@tdl.comd 10 mins.e 8 hrsf Highg Highm David s Sour Cream RollsB Breads & MuffinsC ManyD 1/4 cup water, warm (105 to 110 degrees) 1/4 cup margarine 1 cup sour cream or plain yogurt (my fav) 3 cups flour 1 pkg active dry yeast 2 tbls sugar 1 tsp salt 1 egg abasco sauce cheese chef's chef's restaurant schererville child childs chile-heads chile-heads recipe collection chili chinese chongu chris chris schlesinger chung's class classic classic indian vegetarian grain cooking cleveland eland cleveland plain dealer dealer dealer ealer pliment contributed contributed fraga cookbook C~ut and shape as you wish. Let rise 15-30 minutes. Bake at 375 degrees about 20 minutes. Butter the tops when they come out. American` 1/4 cup water, warm (105 to 110 degrees) 1/4 cup margarine 1 cup sour cream or plain yogurt (my fav) 3 cups flour 1 pkg active dry yeast 2 tbls sugar 1 tsp salt 1 egg 1228c inaka@tdl.comd 45 mins.e 20 mins.f Mediumg Mediumm Recipe: David s Sour Cream Rolls Ingredients: 1/4 cup water, warm (105 to 110 degrees) 1/4 cup margarine 1 cup sour cream or plain yogurt (my fav) 3 cups flour 1 pkg active dry yeast 2 tbls sugar 1 tsp salt 1 egg Method: Put in a small pan 1/4 cup water, warm (105 to 110 degrees) and 1/4 cup margarine. Heat to melt margarine but do not boil, then add 1 cup sour cream or plain yogurt (my fav). Heat until quite warm (110-120 degrees) In a bowl mix together: 1 cup flour, 1 pkg active dr he egg white then coat with the rice flour Deep fry till golden brown in colour frigerate overnight. 6. Make the sauce by taking the pitted cherries and placing them in a saucepan. Add the water, sugar, lemon juice, bayleaf and let mixture simmer for 5 minutes. Add the cornstarch, stir, and remove from heat. 7. Cool the cherry sauce and refrigerate. Procedure (Day 2): 1. One hour before serving, remove the pudding from refrigerator. 2. Melt the gelatin in a little water. 3. Chop the almonds. 4. Add the unsolidified gelatin to the pudding, then the almonds, then a littC le by little add the heavy cream. Stir lightly with a wire whisk. 5. Refrigerate 1/2 - 1 hour. 6. When serving, add the Grand Marnier to the Cherry Sauce. Serve the sauce cold or hot, depending on your preference. Ingredients for Cherry Sauce: 2 Cups pitted Cherries Juice of 1 lemon 1/3 Cup Sugar 1 Cup Water 1 Bayleaf 1/4 cup Grand Marnier Liqueur (or Triple Sec) 1 Teaspoon Cornstarch mixed with 1 Teaspoon water, for thickening Dutch Ingredients for Pudding: 1/2 Lb Round Rice (not the longer version, such as Uncle Ben's) 1 1/2 Qt. Milk 1/3 Lb Sugar 1/3 Lb Shelled and peeled Almonds 1/2 Teaspoon Salt 1 Vanilla Bean (or 1 tablespoon Vanilla Extract) 6 Pc. Gelatin (or 4 teaspoons) 1 Qt. Heavy Cream Ingredients for Cherry Sauce: 2 Cups pitted Cherries Juice of 1 lemon 1/3 Cup Sugar 1 Cup Water 1 Bayleaf 1/4 cup Grand Marnier Liqueur (or Triple Sec) 1 Teaspoon Cornstarch mixed with 1 Teaspoon water, for thickening 1228c inaka@tdl.comd 20 mins.e 30 mins.f Mediumg Highm s MeatloafB BeefC 1 lb extra lean ground beef 1/4 lb sausage meat 1/4 cup dark beer 1 egg 2 slices of bread torn into soft crumbs 1 onion, chopped 3 tblsp chopped parsley 1/2 tsp ground black pepper few drops Worcestershire sauce and tabasco sauce efrigerator. 2. Melt the gelatin in a little water. 3. Chop the almonds. 4. Add the unsolidified gelatin to the pudding, then the almonds, then a litt sticks unsalted butter baking powder baking sodaL butter cinnamon cointreau triple yeast freshly ground black pepper paprika prepared mustard sugar sauce unsalted butter vanilla water tablespoons asian sesame tablespoons baking powder tablespoons curry powder tablespoons extra-virgin olive tablespoons flour tablespoons grated lemon tablespoons lemon juice tablespoons light cream tablespoons juice juice lemon juice tablespoons lemon juice flour teaspoons curry powder bouillon pepper chopped pepper seeded chopped carrot onion boneless shoulder bottle favorite salsa bunch basil chopped bunch fresh rosemary bunch fresh bunch green onions trimmed washed bunch celantro fresh including stems bunch fresh cilantro coriander chopped bunch green onions chopped bunch spring onions finely chopped butter filling diced cooked roast soupe d'aneth hachee soupe levure chimique soupe menthe hachee broth kellogg's brown sugar loosely packed taste buttermilk celery finely chopped chicken stock chopped tomatos chopped walnuts chilled drained crunchy peanut butter 8 large hard-cooked eggs 3 tablespoons mayonnaise 1 tablespoon Dijon mustard 2 dashed hot sauce, or to taste paprika for sprinkling Jessica B. Harris 1 Houre Nonef Highg Mediumm Recipe: Deviled Eggs Ingredients: 8 large hard-cooked eggs 3 tablespoons mayonnaise 1 tablespoon Dijon mustard 2 dashed hot sauce, or to taste paprika for sprinkling Method: Discard shells from eggs and slice each egg in half lengthwise. Remove yolks and arrange whites on a plate. In a bowl mash yolks with mayonnaise, mustard, hot sauce, and salt and pepper to taste and spoon mixture into whites. Chill deviled eggs, covered, 1 hour. Just before serving sprinkle eggs with paprika and s erve cold. Makes 16 deviled eggs. Additional Notes: Recipe From: Jessica B. Harris This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ rom: Jessica B. Harris sugar superfine sugar turmeric unbleached flour vanilla vanilla little vanilla extract vegetable water white syrup white worcestershire sauce sherry mince garlic minced peeled fresh gingerrootW olive oyster sauce pickling spices sauce sauce tablespoon cayenne peppe tablespoon pepper tablespoon saltM tablespoon active yeast epper pepper tablespoon pepper American`w1 lb flounder or another thinly filleted fish 2 tablespoons dijon mustard 2 tablespoons mayonnaise 5-6 cherry tomatoes 1228c inaka@tdl.comd 20 mins.e 5 mins.m Recipe: Dijon Broiled Flounder Ingredients: 1 lb flounder or another thinly filleted fish 2 tablespoons dijon mustard 2 tablespoons mayonnaise 5-6 cherry tomatoes Method: Preheat the broiler until it is good and hot. Mix the dijon and mayonnaise. Coat the fish with the sauce and lay it out in a single layer in a baking pan. Arrange the cherry tomatoes in between the fillets. Put the baking dish 2 inches away from the broiler and broil for 4 minutes checking to make sure the fish doesn 't burn. Remove the baking dish, turn around 180 degrees and broil for another couple of minutes. DO NOT flip the fillets over. Additional Notes: Recipe From: inaka@tdl.com This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ @tdl.com Chinese` 1 pound Chicken Wings 2 teaspoons Salt Black pepper 1 teaspoon Honey pinch 5 Spice Powder 1 tablespoon soy sauce 2 ounces rice flour pinch salt 2 egg whites 1228c inaka@tdl.comd 45 mins.e 20 mins.f Highg Highm Recipe: Deep Fried 5 Spice Chicken Wings Ingredients: 1 pound Chicken Wings 2 teaspoons Salt Black pepper 1 teaspoon Honey pinch 5 Spice Powder 1 tablespoon soy sauce 2 ounces rice flour pinch salt 2 egg whites Method: Chop 1 Chicken wing into 2 pieces at the joint Cut or slit at one end and push and scrap the meet to the opposite end with a knife to form a drum stick Season with salt, pepper, honey/sugar, 5 Spice powder, soya sauce Beat up the egg white with a fork Dip chicken win , 5 Spice powder, soya sauce Beat up the egg white with a fork Dip chicken wing in the egg white then coat with the rice flour Deep fry till golden brown in colour flour Deep fry till golden brown in colour sugar sweet butter taheeni teriyaki sauce thinly sliced green onions thinly sliced thinly sliced scallions tomato paste tomato sauce unconverted long-grain undiluted evaporated undiluted evaporated evaporated water sooooo well-chilled heavy cream well-shaken buttermilk teasp vanillaZ whiskey white sugar white vinegar white whole wheat flour yogurt stock cuptomato paste tabasco sauce diced green chile jalapeno serrano fromage blanc egoutte mayonnaise freshly chopped chives Deviled Eggs IIB AppetizersC ManyD 10 hard-boiled large eggs 1/4 cup spicy brown mustard 3 tablespoons mayonnaise 1 teaspoon white-wine vinegar 1/4 teaspoon Tabasco 3 tablespoons minced fresh parsley leaves 1 tablespoon drained bottled capers 2 to 3 tablespoons water -Halves the eggs lengthwise, force the yolks through a sieve into a bowl, and stir in the mustard, the mayonnaise, the vinegar, the Tabasco, the parsley, and the capers. Stir in enough of the water to reach the desired consistency, add salt and pepper to taste, and mound the filling in the egg whites. Americanyonnaise, the vinegar, the Tabasco, the parsley, and the capers. Stir in enough of the water to reach the desired consistency, add salt and pepper to taste, and mound the filling in the egg whites. American n which case I was allowed to lick it off Test Recipe 1 can (7 1/2 oz.) Alaska salmon 1/2 cup each chopped onions and chopped celery 1 clove garlic, minced 2 Tablespoons margarine 1 cup each diced potatoes and diced carrots 2 cups low salt chicken broth 1/2 teaspoon thyme 1 can (7 1/2 oz.) Alaska salmon 1/2 cup each chopped onions and chopped celery 1 clove garlic, minced 2 Tablespoons margarine 1 cup each diced potatoes and diced carrots 2 cups low salt chicken broth 1/2 teaspoon thyme 1 can (7 1/2 oz.) Alaska salmon 1/2 cup each chopped oniB ons and chopped celery 1 clove garlic, minced 2 Tablespoons margarine 1 cup each diced potatoes and diced carrots 2 cups low salt chicken broth 1/2 teaspoon thyme 1 can (7 1/2 oz.) Alaska salmon 1/2 cup each chopped onions and chopped celery 1 clove garlic, minced 2 Tablespoons margarine 1 cup each diced potatoes and diced carrots 2 cups low salt chicken broth 1/2 teaspoon thyme 1 cup each diced potatoes and diced carrots 2 cups low salt chicken broth 1/2 teaspoon thyme 10 hard-boiled large eggs 1/4 cup spicy brown mustard 3 tablespoons mayonnaise 1 teaspoon white-wine vinegar 1/4 teaspoon Tabasco 3 tablespoons minced fresh parsley leaves 1 tablespoon drained bottled capers 2 to 3 tablespoons water Gourmet March 1993 45 mins.e Nonef Highg Mediumm Recipe: Deviled Eggs II Ingredients: 10 hard-boiled large eggs 1/4 cup spicy brown mustard 3 tablespoons mayonnaise 1 teaspoon white-wine vinegar 1/4 teaspoon Tabasco 3 tablespoons minced fresh parsley leaves 1 tablespoon drained bottled capers 2 to 3 tablespoons water Method: Halves the eggs lengthwise, force the yolks through a sieve into a bowl, and stir in the mustard, the mayonnaise, the vinegar, the Tabasco, the parsley, and the capers. Stir in enough of the water to reach the d \esired consistency, add salt and pepper to taste, and mound the filling in the egg whites. fillets over. hothouse hotter hottest hours however hulls hummus hungarian^ hurnmus husband husks husband husband husband hurnmus husband usband unusual taiwanese restaurant think publications toastedR toasted croutons toasted toasted sesame seeds toaster toasting tobasco tobassco toblerone cubed smallish pieces together tokay tomatillos tomatoE tomato tomato juice needed juice needed 1228c inaka@tdl.comd 2 Weekse 20 mins.f Recipe: Dill Pickles Ingredients: Brine: 3 quarts boiling water 2 cups white vinegar 1/2 cup coarse salt 1 teaspoon alum Makes about 5 quarts, using about a pound of dills per quart. (Oh, and we always used pickles straight out of our garden). Wash dills in hot water. Soak overnight in cold water (use ice or place in refrigerator). Method: Bring water to a boil and add rest of ingredients. Boil until dissolved. Sterilize canning jars. While still hot, a Makes about 5 quarts, using about a pound of dills per quart. (Oh, and we always used pickles straight out of our garden). Wash dills in hot water. Soak overnight in cold water (use ice or place in refrigerator). Method: Bring water to a boil and add rest of ingredients. Boil until dissolved. Sterilize canning jars. While still hot, a preserves erves Bring water to a boil and add rest of ingredients. Boil until dissolved. Sterilize canning jars. While still hot, arrange dills in jars, along with several cloves of garlic, a couple of dried red peppers and 2 or 3 bay leaves (grape leaves also work very well). Oh, and you can throw in some horseradish if you like as well according to her notes, although I'm not sure in what form you would add it. Pour the brine over the dills, then close up the jars. The pickles need to sit for about B 2 weeks before they are ready, I believe. According to my mother, it is best to store them in a dark cool place (the lucky woman has a huge pantry!) Then pop open a jar and enjoy! American coarse ground shoulder^ fajitas flank skirt steak baking powder cabbage leaves chopped-and removed cabbage leaveschopped-and removed ounces frozen raspberries peppercorns juniper berries cloves peppercorns crushed slices bacon slices thinly sliced baguette tablespoons about vegetable dried mushrooms water chestnuts 10-12 10-3/4-ounce 10-3/4-ounce condensed chicken broth 10-3/4-ounce condensed chicken broth ondensed chicken broth broth sugar cooked green mushrooms fried chopped preserved peppers tomato puree pinto beans water 100ccY 100cc sakeY tablespoons tablespoons olive tablespoons plain yogurt tablespoons prepared white horseradisht tablespoons vinegar tablespoons cream tablespoons sauce tablespoons sugar tablespoons tahini tablespoons unsalted butter tablespoons vegetable tablespoons vegetable shortening juice sauce lemon lemon lemon lemon bread crumbs lemon dijon broiled flounder pickles pickles sauce poultry dipping dipping sauce chicken dishes dixie dixie dolmades dolmades grape leaves dominica dora's dora's cookies double dough dressing drexel's dried dried tomato torita torita torita dried tomato-shallot butter tomato-shallot butter utter o-shallot butter allot butter scones almonds inaka@tdl.comd About 2 Weekse 20 mins.f Recipe: Dill Pickles II Ingredients: 8 cups white distilled vinegar 8 cups water 1 cup sugar 1 cup kosher salt 1 teas. ground turmeric 1/2 cup pickling spices 24 whole small dried red chili peppers 32 garlic cloves 8 fresh dill heads 5 lb. well-washed small pickling cucumbers Damn Good Dills Crisp, garlicky, spicy and tart Method: In a large non-aluminum stockpot, bring the vinegar, water, sugar, slat, turmeric and pickling spices to a simmer over medium heat. Let cook while preparing arred cucumbers. To each of 4 large 4-cup sterilized glass canning jars, add 2 dill sprigs, 8 garlic cloves and 6 chilies. Fill loosely to the shoulder of each jar with the cucumbers. Fill each jar to the top of the shoulder with the hot pickle brine. Clean the rims, screw the lids on snugly, and invert the jars for 3 hours. Refrigerate for up to 2 months. Dills Crisp, garlicky, spicy and tart minsU weeks In a large non-aluminum stockpot, bring the vinegar, water, sugar, slat, turmeric and pickling spices to a simmer over medium heat. Let cook while preparing the jarred cucumbers. To each of 4 large 4-cup sterilized glass canning jars, add 2 dill sprigs, 8 garlic cloves and 6 chilies. Fill loosely to the shoulder of each jar with the cucumbers. Fill each jar to the top of the shoulder with the hot pickle brine. Clean the rims, screw the lids on snugly, and invert the jars for 3 hours. efrigerate for up to 2 months. A/Damn Good Dills Crisp, garlicky, spicy and tart American 8 cups white distilled vinegar 8 cups water 1 cup sugar 1 cup kosher salt 1 teas. ground turmeric 1/2 cup pickling spices 24 whole small dried red chili peppers 32 garlic cloves 8 fresh dill heads 5 lb. well-washed small pickling cucumbers Damn Good Dills Crisp, garlicky, spicy and tart straw straw mushrooms strawberries strawberry strength stringI strip striped stripse strips orange garnish strong stuff stuffing sturdy tabasco sauce drops tabelspoons table tablesponos tablespoonM dividedw substitute generic^ doilyN don'tu eneric^ don'tu ahead doubleN double-acting doubledk doughg dough outside dumpling dozen drain drainedT habaneros scotch bonnets peppers boiled large garlic cloves chopped large hard-cooked coarsely ground fresh white mushrooms shanks patted medium slices wholemeal bread crusts ounce stewed tomatoes undrained chopped ounces lowfat milkw ounces barbecured ounces carrots about large peeled 1-inch pieces ounces cooked elbow macaroni ounces cream cheese softened ounces noodles ounces cream ounces spanish onions dicedw ounces uncooked vermicelli ounces yukon potatoes peeled 1-inch pieces fresh butterc canned salmon surimi creamasoftenedd diced potatoes noodles cooked drained cheese chunked honeyc cheese 1/2 tsp dried chili flakes or cayenne 2 cloves garlic, coarsely chopped 1 tblsp brown sugar 1/4 tsp salt 1/2 cup chinese red rice vinegar a thinly sliced green onion 1 tblsp coarsely chopped cilantro leaves Pound first 4 ingredients to a paste with mortar and pestle, then dissolve in vinegar. Alternatively, put it all in a blender and blend until smooth. Float the green onions and cilantro on top. American` 1/2 tsp dried chili flakes or cayenne 2 cloves garlic, coarsely chopped 1 tblsp brown sugar 1/4 tsp salt 1/2 cup chinese red rice vinegar a thinly sliced green onion 1 tblsp coarsely chopped cilantro leaves 1228c inaka@tdl.comd 10 mins.e 5 mins.f Mediumm @A Dixie DewB CocktailsC 1DP1 1/2 ounces bourbon 1/2 t. white cr me de minthe 1/2 t. Cointreau or triple secFxIn a mixing glass half filled with ice cubes, combine all of the ingredients. Stir well. Strain into a cocktail glass.K AmericanL gallons[ gammon garamF garam masala garbanzo garbanzo beans chick garden garlicC You are going to make a basic cream sauce. Start by melting the butter in a saucepan. Sprinkle the flour over the butter, stir and cook until the mixture foams up. Do not let it brown. Stir in the milk, water or stock and cook stirring so no lumps form. When thickened, stir in vinegar, sugar, fresh dill and salt. Taste and adjust seasoning if needed. Makes over 1 cup. This recipe can be doubled or trippled if more is needed. K Hungarian` 1 1/2 Tbls. soft butter 1 1/2 Tbls. flour 1 cup of milk or water or stock 1 1/2 tsp. good vinegar 1/2 tsp. sugar 1 tsp.fresh dill chopped 1/8 tsp. salt 1228c inaka@tdl.comd 10 mins.e 25 mins.f Mediumg Mediumm Dim Sum Pork BunsB PorkC Fast char-shu filling: 3/4 (or so) lb char shu pork. (or boneless pork loin with some hoisin sauce) 1 or 2 tsp cornstarch 1 tsp salt 1/2tsp soy sauce dash of white pepper 2 tbl oyster sauce 1/4 cup chicken broth 2 or 3 green onions Cube meat and stir fry in some oil with minced onion. (mushrooms and bamboo shoots can also be added) Cook meat until no longer pink. Add chicken broth to pan. Heat to boiling, then cook covered for Stir oyster sauce and cornstarch into 1 tbl water, add to pan. Cook some more until thickened. Do the usual stuff about scalding milk, then stirring in sugar, shortning, and salt; cooling the milk mixture; proofing the yeast; etc. Stir the yeast and egg white into milk mixture, then pour ove r 3 cups flour in bowl and stir until smooth. Add more flour until dough is easy to handle. Knead, let rise, and punch down. Divide dough into 20 pieces, roll each piece into 3 inch circle. Put 1 tbl filling in center, then twist to seal. Place on 3 inch square of waxed paper. Repeat 19 times. Cover & let rise 20 minutes, then steam. I use a metal strainer in a pot with a little water and a cheesecloth tied over the pot lid (to preven condensation). Cover and steam for 12 minutes, t choppedC prevent pumpkin rapkin recipe recipesx recipes arabian night recipes arabian night restaurant resteraunt myers rosbottom rosso sable sahni's sandoval sandoval doval sandoval salonika salonika sunset sunset magazine susanU susan fallom stockholm swedenU swedenU swiss switzerland sylviau tapas taste tested texas chinese cooking beverly frugal hen enjoy! Dough: 1 cup milk, scalded 1/4 cup sugar (i add a little more) 1 tbl shortning 1/2 tsp salt 1 package active dry yeast 2 tbl warm water (for proofing yeat) 1 egg white (possibly unecessary) 3 to 3 1/2 cups flour Chinese Fast char-shu filling: 3/4 (or so) lb char shu pork. (or boneless pork loin with some hoisin sauce) 1 or 2 tsp cornstarch 1 tsp salt 1/2tsp soy sauce dash of white pepper 2 tbl oyster sauce 1/4 cup chicken broth 2 or 3 green onions Dough: 1 cup milk, scalded 1/4 cup sugar (i add a little more) 1 tbl shortning 1/2 tsp salt 1 package active dry yeast 2 tbl warm water (for proofing yeat) 1 egg white (possibly unecessary) 3 to 3 1/2 cups flour 1228c inaka@tdl.comd 2 hrs & 30 mins.e 45 mins.f Highg Mediumm Dipping Sauce For BBQ ChickenB SaucesC medium avocado peeled halved` medium pureed medium chicken fryer medium cucumber peeled diced medium jalapeno chili seeded chopped medium onion medium onion chopped medium onion diced medium onion finely chopped medium onion thinly sliced medium potato medium sized eggplant medium sized onion diced medium stack broccoli chopped medium large onion chopped medium stack broccoli chopped eggplant medium sized onion diced onion diced eggplant medium sized onion diced medium sized sweet pepper medium sized sweet pepper sweet pepper sweet pepper pepper @`Q1 1/2 ounces bourbon 1/2 t. white cr me de minthe 1/2 t. Cointreau or triple sec 1228c inaka@tdl.comd Nonee Nonef Noneg Recipe: Dixie Dew Ingredients: 1 1/2 ounces bourbon 1/2 t. white cr me de minthe 1/2 t. Cointreau or triple sec Method: In a mixing glass half filled with ice cubes, combine all of the ingredients. Stir well. Strain into a cocktail glass. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ~inaka/inakasoft/ 1 tblsp brown sugar 1/4 tsp salt 1/2 cup chinese red rice vinegar a thinly sliced green onion 1 tblsp coarsely chopped cilantro leaves a 1228m @A Dixie DewB CocktailsC 1DP1 1/2 ounces bourbon 1/2 t. white cr me de minthe 1/2 t. Cointreau or triple sec seccple sec +Beat eggs. Mix shorting and sugar then add beaten eggs. Sift baking powder and flour together, add to eggs & shorting. Add nuts, if you are not adding nut add more vanilla. Shape into large loaf and bake at 375 for 20 minutes, WATCH. Then slice and brown under broiler for 5 seconds, WATCH!!! AmericanL 5 or 6 Eggs 1 Cup Sugar 3 1/2 Cups Flour 3 t. Baking Powder 1/2 lbs.. Butter 1 t. Vanilla 1/2 Cup Walnuts (if desired) 1228c inaka@tdl.comd 20 mins.e 20 mins.f Highg Highm Recipe: Dora's Cookies Ingredients: 5 or 6 Eggs 1 Cup Sugar 3 1/2 Cups Flour 3 t. Baking Powder 1/2 lbs.. Butter 1 t. Vanilla 1/2 Cup Walnuts (if desired) Method: Beat eggs. Mix shorting and sugar then add beaten eggs. Sift baking powder and flour together, add to eggs & shorting. Add nuts, if you are not adding nut add more vanilla. Shape into large loaf and bake at 375 for 20 minutes, WATCH. Then slice and brown under broiler for 5 seconds, WATCH!!! flour until dough is easy to handle. Knead, let rise, and punch down. Divide dough into 20 pieces, roll each piece into 3 inch circle. Put 1 tbl filling in center, then twist to seal. Place on 3 inch square of waxed paper. Repeat 19 times. Cover & let rise 20 minutes, then steam. I use a metal strainer in a pot with a little water and a cheesecloth tied over the pot lid (to preven condensation). Cover and steam for 12 minutes, tC hen enjoy! Dough: 1 cup milk, scalded 1/4 cup sugar (i add a little more) 1 tbl shortning 1/2 tsp salt 1 package active dry yeast 2 tbl warm water (for proofing yeat) 1 egg white (possibly unecessary) 3 to 3 1/2 cups flour Chinese Dolmades - Grape leavesB AppetizersC ManyD 2 cups Olive oil 2 lbs onions...diced finely 1 cup long grain rice 1/2 cup flat leaf parsley...chopped 1/4 cup fresh dill, leaves only...chopped 3 tbl chopped fresh mint leaves 2 tsp group allspice or cinnamon juice of one lemon 1 tsp sugar - Grape leavesB AppetizersC ManyD 2 cups Olive oil 2 lbs onions...diced finely 1 cup long grain rice 1/2 cup flat leaf parsley...chopped 1/4 cup fresh dill, leaves only...chopped 3 tbl chopped fresh mint leaves 2 tsp group allspice or cinnamon juice of one lemon 1 tsp sugar ginger grinded tablespoon cocoa powder tablespoon dried parsley tablespoon finely chopped onion tablespoon fresh basil teaspoon dried tablespoon melted butter margarine tablespoon minced fresh ginger tablespoon paprika tablespoon worcestershire sauce black peppercorns crushed tblsp freshly ground black pepper tblsp tblsp sauce brandy butter chillie powder taste teasp double-acting baking powder teasp teasp cinnamon teasp sugar teaspaoon chili teaspoon grated nutmeg teaspoon ground cloves teaspoon baking powder teaspoon baking teaspoon basil teaspoon basil teaspoon basil teaspoon black pepperck peppereppererepper onion eggs crab sprouts bean threads parsley salt and pepper as you would to make meatballs. Fill a large flat bowl with warmwater. Using 2 triangular papers for each spring roll dip into warmwater and overlap points (tip to tip). Place one large spoonful of pork mixture onto one paper and roll across to end of facing paper tuckingin the ends. Deep fry in hot oil about 10-15 minutes until dark golden brown. To eat place a spring roll in a lettuce-leaf lined with a couple of mB int leaves roll up and dip in fish sauce below. FISH SAUCE Add garlic and crushed red pepper to lemonade. Add fish sauce several drops at a time until the lemonade turns brownish (to taste). FISH SAUCE 1 pint lemonade (or 1 lemon cut & squeezed thoroughly 1 pint water and sugar to taste) 2 cloves crushed garlic 1 Tbsp or more (to taste) of bottled fish sauce (available in Orientalstores) 1/2 tsp crushed Italian red pepper fineU fine-quality finelyM ter over low heat, and serve with a main dish. Or, don't bother browning them, and serve in/with soup, or with stew. (Another method for shaping the noodles is to spread the mixture on a wooden board and cut off little pieces, dropping them in the boiling water and fishing them out quickly when they're done.) (Be prepared to write off your first few attempts at spaetzle, by the way. They are very labor-intensive, and a little miscalculation with the time in the hot water ca n ruin them. One joke I heard about them while in Switzerland: Man in restaurant to chef -- "These spaetzli are terrible!" Chef: "How dare you! I've been making them since before you were born!" Man: "Yes, but did you have to leave them in the water that long?!") Swiss`x3 c Flour; Unbleached 1 t Salt 1/4 t Nutmeg (optional) 4 Eggs; Large, Beaten 1/2 c (or more) Water 1/4 c Butter inaka@tdl.com Wash rice, let soak for 5-10 minutes. Rinse and dry in a tea towel. Soak currants in white wine. Heat one cup of Olive oil in a large sauce pan, add onions and a pinch of salt until the onions are wilted...do not brown. Let onions cook, then add parsley, dill, mint, allspice, rice, juice of a lemon, sugar, salt and pepper, pine nuts, white wine and currants. Mix and let simmer, covered for about 10 minutes, cool mixture. Taste mixture for salt and pepper. Rinse the vine leaves until no br ine remains. Pat them dry and cut off tough stems. Line the bottom of a dutch oven with broken vine leaves. Place on an old plate upside down in the bottom. To prepare dolmathes, place vine leaves shiny side down on a flat surface. Place about one tablespoon of mixture above the division at its base, fold each side of the leaf diagonally into the center...until they overlap the stuffing. Start rolling the leaf from the base to the tip making a neat package, do not make it too tight as the rice will swell during cooking. Place the packages seam down, and close together, all around the plate inside the dutch oven, making a spiral formation. Cut a lemon in thick slices and place between layers. Cover the grape leaves with a heavy old plate. Add one cup olive oil and enough water to come to the level of the old plate. Cover and bring to a boil, lower the heat and simmer for one hour. After the hour try one of the dolmathes, if the leaves are chewy simmer again until done. LeDzt cool, covered, so they will absorb all their liquid. Serve with slices of lemon and natural yoghurt at room temperature. 1 tbps salt (to taste) 1/2 tsp pepper (to taste) 1/4 cup pine nuts 1/2 cup of white wine 1/4 cup dried currants 1 16 oz jar of grape leavesK Greek #A@Theo's Greek Restaurant 687 Main Street Penticton, BC 20 mins.e 10 mins.f Mediumg Mediumm Recipe: Dolmades - Grape leaves Ingredients: 2 cups Olive oil 2 lbs onions...diced finely 1 cup long grain rice 1/2 cup flat leaf parsley...chopped 1/4 cup fresh dill, leaves only...chopped 3 tbl chopped fresh mint leaves 2 tsp group allspice or cinnamon juice of one lemon 1 tsp sugar 1 tbps salt (to taste) 1/2 tsp pepper (to taste) 1/4 cup pine nuts 1/2 cup of white wine 1/4 cup dried currants 1 16 oz jar of grape leaves Method: Wash rice, let soak for 5-10 minutes. Rinse and dry in 1/2 lbs.. Butter 1 t. Vanilla 1/2 Cup Walnuts (if desired) onion chopped coarse coarse flour minced garlic cloves mulato chiles minced garlic cloves mulato chiles nouveaux onion chopped coarse onions onions choppedv onions finely choppedM onions thin-cut rings onions medium sliced onions peeled chopped onions quartered onions thinly slices green onions dough large avocados cognac teaspoons minced garlic lemon juice cloves garlic through garlic press ounce light ounces amarettoG ounces bean-thread noodles soaked boiling-hot water ounces blended whiskey ounces bourbon ounces cranberry juice ounces ounces heavy cream ounces irish whiskey salt^ scraped water seasoned flour flour basil oregano pepper sesame seeds sesame seeds taste shortening ortening taste taste inegar waterS water degrees whipping cream white vinegaru vinegar worcestershire sauce canned chipotle peppers water sproutsV cucumber juliennedV following dried beans kidney white radish juliennedV sausage minced fresh basil leaves olive fresh yeast pound buttern pound fresh picked pound mushrooms sliced water spice powder Dried Tomato ToritaB AppetizersC 1 cup (1/2 lb) each cream cheese and unsalted butter, at room temperature 1 cup (5 oz.) freshly grated parmesan cheese 1/2 cup dried tomatoes packed in oil, drained (reserve oil) 2 tablespoons oil from dried tomatoes About 2 cups fresh basil leaves, lightly packed ing nut add more vanilla. Shape into large loaf and bake at 375 for 20 minutes, WATCH. Then slice and brown under broiler for 5 seconds, WATCH!!! AmericanL 5 or 6 Eggs 1 Cup Sugar 3 1/2 Cups Flour 3 t. Baking Powder 1/2 lbs.. Butter 1 t. Vanilla 1/2 Cup Walnuts (if desired) 1228c inaka@cap.or.jpd 20 mins.e 20 mins.f Highg Highm Dried Tomato ToritaB AppetizersC 1 cup (1/2 lb) each cream cheese and unsalted butter, at room temperature 1 cup (5 oz.) freshly grated parmesan cheese 1/2 cup dried tomatoes packed in oil, drained (reserve oil) 2 tablespoons oil from dried tomatoes About 2 cups fresh basil leaves, lightly packed barbecue barbeque beans beverages breadsK pepper taste pepper taste tony's possible pepper white pepper sugar white pepper taste black pepper soaked hours changing water times freshly ground black pepper ground pepper pinch optional pepper pepper cayenne pepper pepper taste tastea taste bunch curry leaves salt--kosher salt/pepper salt/pepper taste salt/pepper taste lt/pepper taste curry leaves salt--kosher salt-sugar salt-sugar Dutch Cola Cream CakeB CakesC 8DT1 1/2 C. Sifted Cake Flour 1 1/4 C. Sugar 3 t. Baking Powder 1 t. Salt 1/4 C. Cocoa Sift the flour, sugar, baking powder, salt and cocoa together and set aside. With an electric mixer, mix the shortening and vanilla for 2 mins. Then, add the evaporated milk, and eggs and mix for another 2 minutes. While mixing slowly, gradually mix in the dry ingredients. Bake for 30-35 minutes at 350 , then cool. Knife split layers in half crosswise, making 14 thin layers. Whipped cream filling: Whip 1 1/2 C. Whipping cream until very stiff in a chilled bowl. When stiff, add 1 t. F vanilla extract, and 4 T. Sugar. Spread filling between layers. Milk chocolate icing: In a pot over boiling water, melt 4 T. Shortening and 6 T. Cocoa. Pour in 5 T of scalding hot milk over 2 C. of sifted powdered sugar and 1/4 t. salt. Stir until dissolved. Stir in 1 t. vanilla and hot cocoa mixture. Beat until thick. Sunset Magazine d Overnighte Nonef Recipe: Dried Tomato Torita Ingredients: 1 cup (1/2 lb) each cream cheese and unsalted butter, at room temperature 1 cup (5 oz.) freshly grated parmesan cheese 1/2 cup dried tomatoes packed in oil, drained (reserve oil) 2 tablespoons oil from dried tomatoes About 2 cups fresh basil leaves, lightly packed Method: With an electric mixer or food processor, beat cream cheese, butter and parmesan cheese until very smoothly blended. Cut 4 tomatoes into thin strips; set aside. Whirl remain e oil) 2 tablespoons oil from dried tomatoes About 2 cups fresh basil leaves, lightly packed Method: With an electric mixer or food processor, beat cream cheese, butter and parmesan cheese until very smoothly blended. Cut 4 tomatoes into thin strips; set aside. Whirl remain With an electric mixer or food processor, beat cream cheese, butter and parmesan cheese until very smoothly blended. Cut 4 tomatoes into thin strips; set aside. Whirl remaining tomatoes, oil and about 1/2 cup of the cheese mixture until tomatoes are very smoothly pureed; scrape puree back into bowl with cheese mixture and beat to blend. Cover bowl and chill for about 20 minutes, or until firm enough to shape. Mound cheese on a platter. If made ahead, cover with and inverted bowl (don't let it touch the cheese) and chill up to 3 days; serve at room temperature. Arrange reserved tomato strips and basil leaves around torta. Sunset suggests spreading cheese on toast (they recommend toasted pita bread triangles) and topping with a basil leaf and a tomato strip American bourbon sherry wineD brown sugar Egyptian Kefta (Meatballs)B AppetizersC 4DV1 lb Ground lamb 1 ts Salt 1/2 ts Course ground pepper Watercress Chopped flat parsley Combine meat , salt and pepper, Form into 5 or 6 four inch ovals. Thread on skewer and grill 5 minutes until brown, turn and grill other side. Serve on a bed of watercress. Profusley sprinkle with chopped parsley. Accompany with pita bread. Middle Eastern`W1 lb Ground lamb 1 ts Salt 1/2 ts Course ground pepper Watercress Chopped flat parsley 1228c inaka@tdl.comd 10 mins.e 10 mins.f Recipe: Egyptian Kefta (Meatballs) Ingredients: 1 lb Ground lamb 1 ts Salt 1/2 ts Course ground pepper Watercress Chopped flat parsley Method: Combine meat , salt and pepper, Form into 5 or 6 four inch ovals. Thread on skewer and grill 5 minutes until brown, turn and grill other side. Serve on a bed of watercress. Profusley sprinkle with chopped parsley. Accompany with pita bread. 1 lb duck meat 2 tblsp oil 1 tsp salt 2 tblsp soy sauce 2 sticks celery 2 oz fresh mushrooms 4 oz frozen peas 1 cups stock 2 tsp cornstarch 3 oz split, toasted almonds Cut the duck meat into paper thin slices. Heat the oil, add the salt and duck and fry for about 5 minutes or until the meat is tender. Add the soy sauce and mix well. Wash and chop the celery; wash and thinly slice the mushrooms; add both to the pan with the peas, mix well and cook for 1 minute. Add the stock, bring to the boil and simmer for 5 minutes. Mix the cornstarch to a smooth paste with a little cold water, stir into the pan, bring to the boil, stirring all the time until slightlB(y thickened. Add the almonds and serve. Chinese` 1 lb duck meat 2 tblsp oil 1 tsp salt 2 tblsp soy sauce 2 sticks celery 2 oz fresh mushrooms 4 oz frozen peas 1 cups stock 2 tsp cornstarch 3 oz split, toasted almonds 1228c inaka@tdl.comd 15 mins.e 10 mins.f Mediumg Mediumm flouryK flowers fluted follow followsW fondu fontina 1228c inaka@tdl.comd 30 mins.e 4 hrsf Highg Highm Recipe: Dynamite Chili With Beans Ingredients: 2 C water 1/2 C dried pinto beans, soaked overnight then drained 1 T oil or bacon drippings 1 onion, sliced 1/2 green bell pepper, cored, seeded and chopped 1 garlic clove, minced 2/3 lb boneless pork, cut into 1/2" cubes 1/3 lb beef stew meat, cut into 1/2" cubes 16 oz canned whole tomatoes, drained 2 T chili powder 1 diced green chile, Jalapeno or Serrano 1 tsp dried oregano, preferably Mexican, crumbled 2 tsp cumin 1/3 C dry red wine form a paste (optional) 1228c inaka@tdl.comd 30 mins.e 4 hrsf Highg Highm Easy Dim Sum Pork BunsB PorkC Roast pork: 1/4 cup firmly packed brown sugar 1/4 cup ketchup 2 tablespoons soy sauce 2 tablespoons hoisin sauce 1 tablespoon dry sherry 1 garlic clove, minced 1-1/2 pounds pork steaks (1/2-inch thick) Sauce: 1 tablespoon cornstarch 1 tablespoon dry sherry 10 mins.f Mediumg Mediumm h a main dish. Or, don't bother browning them, and serve in/with soup, or with stew. (Another method for shaping the noodles is to spread the mixture on a wooden board and cut off little pieces, dropping them in the boiling water and fishing them out quickly when they're done.) (Be prepared to write off your first few attempts at spaetzle, by the way. They are very labor-intensive, and a little miscalculation with the time in the hot water ca n ruin them. One joke I heard about them while in Switzerland: Man in restaurant to chef -- "These spaetzli are terrible!" Chef: "How dare you! I've been making them since before you were born!" Man: "Yes, but did you have to leave them in the water that long?!") Swiss`x3 c Flour; Unbleached 1 t Salt 1/4 t Nutmeg (optional) 4 Eggs; Large, Beaten 1/2 c (or more) Water 1/4 c Butter a inaka@cap.or.jp tomatillos unsweetened bakingchocolate white cabbage oz/120g chicken breast coarsely chopped oz/120g minced/ground roughly shaped 10-12 small oz/120g peeled prawns chocolate coated cream patties broken pieces pasilla chiles pieces filleted salmon tenderloins about water quarter-sized slices peeled ginger thick tenderloins about about about tablespoons stick unsalted butter tablespoons butter tablespoons flour tablespoons green pepper chopped\ tablespoons olive hoisin pepper tblsp chili powder tblsp chili powder tblspif desired tblsp white tblsp sauce sesame butter grated cheddar cheesex IGF1/2 C. Shortening 1 t. Vanilla 2/3 C. Undiluted Evaporated Milk 2 EggsK AmericanL 1 1/2 C. Sifted Cake Flour 1 1/4 C. Sugar 3 t. Baking Powder 1 t. Salt 1/4 C. Cocoa 1/2 C. Shortening 1 t. Vanilla 2/3 C. Undiluted Evaporated Milk 2 Eggsa 1228c inaka@tdl.comd 30 mins.e 30 mins.f Mediumg Highm Recipe: Dutch Cola Cream Cake Ingredients: 1 1/2 C. Sifted Cake Flour 1 1/4 C. Sugar 3 t. Baking Powder 1 t. Salt 1/4 C. Cocoa 1/2 C. Shortening 1 t. Vanilla 2/3 C. Undiluted Evaporated Milk 2 Eggs Method: Sift the flour, sugar, baking powder, salt and cocoa together and set aside. With an electric mixer, mix the shortening and vanilla for 2 mins. Then, add the evaporated milk, and eggs and mix for another 2 minutes. While mixing slowly, gradually mix in the dry ingredients. Bake hilled bowl. When stiff, add 1 t..dd 1 t. Combine water and beans in medium saucepan and bring to boil over medium high heat.Reduce heat and simmer until tender, about 1 hour.Heat oil in large skillet over med-high heat. Add onion, green pepper, and garlic. Saute until tender. Transfer to Dutch Oven and set aside.Add pork and beef to same skillet. Brown well. Stir into vegetables in Dutch Oven. Add beans and their liquid along with tomatoes and seasonings.Mix well, cover and simmer 1 hour.Add wine and cook, uncovered, 30 minutes.SBjeason with salt and pepper. If mixture is too liquid, stir in some of the tortilla flour paste to thicken. 316 oz canned whole tomatoes, drained 2 T chili powder 1 diced green chile, Jalapeno or Serrano 1 tsp dried oregano, preferably Mexican, crumbled 2 tsp cumin 1/3 C dry red wine salt and fresh ground black pepper to taste 2 T prepared tortilla flour or masa harina, mixed with water to form a paste (optional) Mexican Chey sell cane molasses, and that tastes almost the same as dutch pancake syrup. Apple pancakes the same : first bake some fine chunks of apple and pour over the batter. These pancakes are great with applesyrup, but I'm not sure that't available in the States. Normal syrup or sugar and cinnamon will do as well I reckon. Dutch`P500 gr wheat flour 1 l milk 4 medium eggs 1 tsp salt 1 tblsp oil 1 tsp sugar 1228c inaka@tdl.comd 20 mins.e 10 mins.f Mediumg Mediumm Parmesan Dijon WingsB PoultryC 2 1/2 pounds wings, trimmed and separated 1 stick butter/margarine 7 teaspoons Dijon mustard 1 tablespoon garlic powder 2 teaspoons lemon juice 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon oregano 1/4 cup bread crumbs 1/4 cup parmesan cheese down on an ungreased cookie sheet. In a small bowl, beat the glaze ingredients until blended; brush over buns. Bake at 375 until golden brown. 8 sandwiches. 1 tablespoon peanut oil 1/2 cup chopped onion 1/2 cup chopped water chestnuts 1 tablespoon soy sauce 1 tablespoon hoisin sauce 1/2 cup chicken broth 1 (17.3-ounce) can Pillsbury Grands Refrigerated Buttermilk Biscuits Glaze: 1 teaspoon sugar 1 teaspoon water 1 egg white Chinese /3 lb boneless pork, cut into 1/2" cubes 1/3 lb beef stew meat, cut into 1/2" cubes 16 oz canned whole tomatoes, drained 2 T chili powder 1 diced green chile, Jalapeno or Serrano 1 tsp dried oregano, preferably Mexican, crumbled 2 tsp cumin 1/3 C dry red wine salt and fresh ground black pepper to taste 2 T prepBOared tortilla flour or masa harina, mixed with water to form a paste (optional) 1228c inaka@cap.or.jpd 30 mins.e 4 hrsf Highg Highm meyer karen karen haigh kcbbsf kellsaw minifie kentuckyZ kerry kevin kevin fisher minnesota kitchen klivens krister krister valtonen kuenzelsau lanza's leader lelandu linkoping living louisvilleZ lukins leader magazine magnifico nifico ifico ifico magazine magnifico ifico 0-89815-519-3 19851988 1992W 1993` bearnaise beaten beaten biscuits battered rockfish biscuits bread beets beggar's beggar's chicken beriani berries berry yeast rolls fudge betty's betty's peanut butter cookies beurre eurre beurre beurre beurre peanut butter cookies beurre mayonnaise mayonnaise salad dressing milkJ olive water parmesan cheese grated peanut butter extra virgin olive raisinsL sesame seeds cucumber slices cherries shortening sugar tahini water vegetable stock wesson kidney white cream mints broken chopped ortega chili peppers chicken serving pieces clove garlic clove garlic minced minced minced clove garlic minced clove garlic minced garlic clove garlic minced arlic minced clove garlic clove garlic clove garlic clove garlic water brown sugar butter 1/3-1/2 1/3-1/2 raisins 1/3-inch-thick raisins 1/3-inch-thick 1/3-inch-thick -thick thick 1/3-inch-thick raisins 1/3-inch-thick ch-thick 1228c inaka@tdl.comd 25 mins.e 50 mins.f Highg Mediumm Recipe: Easy Dim Sum Pork Buns Ingredients: Roast pork: 1/4 cup firmly packed brown sugar 1/4 cup ketchup 2 tablespoons soy sauce 2 tablespoons hoisin sauce 1 tablespoon dry sherry 1 garlic clove, minced 1-1/2 pounds pork steaks (1/2-inch thick) Sauce: 1 tablespoon cornstarch 1 tablespoon dry sherry 1 tablespoon peanut oil 1/2 cup chopped onion 1/2 cup chopped water chestnuts 1 tablespoon soy sauce 1 tablespoon hoisin sauce 1/2 cup chicken broth 1 (17.3-ounce) can Pillsbury Grands Refr naka@tdl.comd 25 mins.e 50 mins.f Highg Mediumm Easy Tea BiscuitsB Breads & MuffinsC ManyDQ2 c All purpose flour 3ts Baking powder 3/4 ts Salt 6 tb Shortening 1 c Milk 1/2 cup chopped water chestnuts 1 tablespoon soy sauce 1 tablespoon hoisin sauce 1/2 cup chicken broth 1 (17.3-ounce) can Pillsbury Grands Refrigerated Buttermilk Biscuits Glaze: 1 teaspoon sugar 1 teaspoon water 1 egg white VBring ham, beef, barley and beans to boil in about 30 fl oz water, and allow to simmer for about 2 hours. Add shredded cabbage and potatoes (other vegetables such as carrots and celery can be added if desired). After a further hour's cooking, thicken soup with cream previously blended with the flour, bring to the boil once more, and serve. Swiss` 8 oz Ham or smoked tongue 8 oz Stewing beef 5 1/2 oz Barley 2 oz Haricot beans 8 oz Diced potatoes 1 Small cabbage 3 T Cream 1 oz Flour 1228c inaka@tdl.comd 15 mins.e 3 hrsf Mediumg Mediumm English CrumpetsB Breads & MuffinsC 4 oz All-purpose flour 4 oz Bread flour 2 t Salt 1/4 oz Fresh yeast 1 t Sugar 1/2 pt Warm milk and water 1 T Vegetable oil 1/2 t Bicarbonate of soda 1/4 pt Warm water well blended. Add the rest of the milk, whisking constantly. Grate some nutmeg onto each cup of eggnog as it is served. (Or sprinkle nutmeg from the bottle) adding addition additionale additional dillweed garnishinge additional parmesan cheese adjust adobado adobo adorn advance sugar advance sugar sugar sugar afternoon ag311 ahead rosso alaskaC alaskan alaskan sourdough starter albacore alchohol American`k4 eggs 2 t. vanilla extract 1/4 cup superfine sugar 1 quart milk 1 whole nutmeg (used bottled if desired) 1228c inaka@tdl.comd 15 mins.e Nonef Highg Highm 1211t 946.4 Recipe: Egg Nog Ingredients: 4 eggs 2 t. vanilla extract 1/4 cup superfine sugar 1 quart milk 1 whole nutmeg (used bottled if desired) Method: In a large bowl, whisk together the eggs with the vanilla extract, sugar and 1 cup of the milk until the sugar is dissolved and the mixture is well blended. Add the rest of the milk, whisking constantly. Grate some nutmeg onto each cup of eggnog as it is served. (Or sprinkle nutmeg from the bottle) Additional Notes (if any): Recipe From: B inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ om/~inaka/inakasoft/ FPreheat oven to 400F. Combine flour, baking powder, and salt in a bowl. Cut in shortening using a pastry blender, 2 knives or a fork until mixture is crumbly. Add milk. Stir with fork just enough to moisten dry ingredients. Drop dough from a Tablespoon onto ungreased baking sheet. Bake for 10-12 minutes til lightly browned. British`R2 c All purpose flour 3ts Baking powder 3/4 ts Salt 6 tb Shortening 1 c Milk 1228c inaka@tdl.comd 15 mins.e 10 mins.f Mediumg Mediumm Recipe: Easy Tea Biscuits Ingredients: 2 c All purpose flour 3ts Baking powder 3/4 ts Salt 6 tb Shortening 1 c Milk Method: Preheat oven to 400F. Combine flour, baking powder, and salt in a bowl. Cut in shortening using a pastry blender, 2 knives or a fork until mixture is crumbly. Add milk. Stir with fork just enough to moisten dry ingredients. Drop dough from a Tablespoon onto ungreased baking sheet. Bake for 10-12 minutes til lightly browned. Roast pork: 1/4 cup firmly packed brown sugar 1/4 cup ketchup 2 tablespoons soy sauce 2 tablespoons hoisin sauce 1 tablespoon dry sherry 1 garlic clove, minced 1-1/2 pounds pork steaks (1/2-inch thick) Sauce: 1 tablespoon cornstarch 1 tablespoon dry sherry Heat the oven to 375 degrees. Line a broiler pan with foil. In blender container or food processor, combine all roast pork ingredients except pork. Blend until smooth. Generously brush both sides of the the pork steaks, reserving the remaining sauce. Place the pork steaks on the foil-line pan; bake 30 minutes. Brush both sides of pork with remaining sauce and bake 10 to 20 minutes more until tender. Let cool. Finely chop the meat. In a small bowl, combine cornstarch and sherry. Bl auce 1 tablespoon hoisin sauce 1/2 cup chicken broth 1 (17.3-ounce) can Pillsbury Grands Refrigerated Buttermilk Biscuits Glaze: 1 teaspoon sugar 1 teaspoon water 1 egg white clovesF OA Egg RollsB AppetizersC 1 lb. chinese cabbage (Napa) 2 stalks celery 1/2 lb. cooked shrimp 1/2 lb. cooked pork or chicken livers 10 water chestnuts 1/3 cup bamboo shoots 1 tsp. salt 1 tsp. sugar PREPARATION: Boil cabbage and celery until very tender. Drain and squeeze out excess water. Shred very fine and set aside to drain further. Parboil shrimp and fry or bake pork. Mince both. Shred water chestnuts and bamboo shoots. Mix all ingredients but egg together. Beat egg. Wrap filling in egg roll skins and seal with egg. COOKING: Heat oil in wok or deep fat fryer to 375 degrees and drop in egg rolls. When skin turns light golden brown, remove from oil and drain. (At this pos po KING: Heat oil in wok or deep fat fryer to 375 degrees and drop in egg rolls. When skin turns light golden brown, remove from oil and drain. (At this po originally originally southern living cookbook oxidation palate patricia patricia murray county kerry ireland pennington penticton pierre pierre franey bryan miller seafood cookbook post-herald erald erald post-herald erald salonika post-herald t-herald egyptian egyptian kefta meatballs eightR enchiladas engadine engadine barley england english english crumpets english ketchup english muffin bread english muffins escade escade crema essence essence sun-dried tomatoes atoes matoes sence sun-dried tomatoes sun-dried tomatoes tomatoes atoes arbanzo garlico garlic scallions limeo ghanoogeb ghanoush ginger gobiF grape gratin greek] greens groseilles habaneroo hainanese harriet health heartsT horseradisht hummus hummus taheeni hungarian^ hunkar hunkar begendi large beatenJ lightly beaten~ separate whites separate yellow white separated fillets chicken soybean cakes hokkien taukwa florets broccoli blanched cooled fresh dried kaffir leaves gallons chicken stock garlic cloves chopped garlic cloves finely chopped garlic cloves finlely chopped garlic cloves minced finlely chopped chopped thick slicesy blackberries about quarts liters chicken pieces extra chuck chili grind green chilis small cucumbers bottom round roast flank steak skinless boneless chicken medium potatoesx medium onions medium sweet peppers roasted medium-size potatoes <4 hard-boiled large eggs, peeled and chopped 2 tablespoons mayonnaise 2 tablespoons sour cream 2 tablespoons minced fresh herbs such as parsley, chives, and/or tarragon 1 scallion, minced 2 teaspoons fresh lemon juice, or to taste 1 teaspoon Dijon mustard a pinch freshly grated lemon zest 8 slices whole-grain bread In a bowl stir together all ingredients except bread with salt and pepper to taste until combined well. Make 4 sandwiches, pressing bread slices together gently. American =4 hard-boiled large eggs, peeled and chopped 2 tablespoons mayonnaise 2 tablespoons sour cream 2 tablespoons minced fresh herbs such as parsley, chives, and/or tarragon 1 scallion, minced 2 teaspoons fresh lemon juice, or to taste 1 teaspoon Dijon mustard a pinch freshly grated lemon zest 8 slices whole-grain bread Gourmet May 1994 20 mins.e Nonef Mediumg Mediumm mint restaurants refrigerate them and finish the cooking process as needed.) When cool, drop again into hot oil and fry until golden brown. Makes 10. The two-stage deep frying method is actually a professional Chinese chefs' secret. It assures that the inside will be moist and not overcooked (as anything overcooked becomes dry) and the outside will be crisp. GjLiberal dash pepper 1/2 tsp. light soy sauce 1/4 tsp. sesame oil 1 beaten egg 10 egg roll skins 3 cups oilK Chinese 1 lb. chinese cabbage (Napa) 2 stalks celery 1/2 lb. cooked shrimp 1/2 lb. cooked pork or chicken livers 10 water chestnuts 1/3 cup bamboo shoots 1 tsp. salt 1 tsp. sugar Liberal dash pepper 1/2 tsp. light soy sauce 1/4 tsp. sesame oil 1 beaten egg 10 egg roll skins 3 cups oil Beverly Lee 45 mins.e 10 mins.f Highg Highm Egg Salad SandwichesB AppetizersC Italian Olive Oil 1 Large Onion (chopped) 1 Bell Pepper (chopped) Whole Head of Garlic (minced) 3 or 4 bay leaves ca. 2 tblsp Oregano ca. 2 tblsp Basil ca. 2 tblsp Salt ca. 2 tblsp Sugar 2 12oz cans Tomato Paste 4 24oz cans Tomato Puree 2 24oz cans Whole Tomatoes Meatballs: 1 lb hamburger 4 cloves of garlic 1 tsp of oregeno 1 tsp of basil 1 1/2 cup of bread crumbs 1 cup of parmeasan cheese Veg oil (cover bottom of heave frying pan about 1 inch) inaka@tdl.com 45 mins.e 5 hrsf Highg Highm Spaghetti With Roasted EggplantB PastaC 1 to 1 1/4 lbs. eggplant, trimmed and halved lengthwise 1/3 cup olive oil 1 onion, minced 2 large garlic cloves, minced 1 (28 oz.) can crushed tomatoes in puree salt and pepper 2 tablespoons minced fresh basil leaves 1 lb. spaghetti parmeasan cheese Veg oil (cover bottom of heave frying pan about 1 inch) inaka@tdl.com 30 mins.e 40 mins.f Highg Highm Recipe: Spaghetti With Roasted Eggplant Ingredients: 1 to 1 1/4 lbs. eggplant, trimmed and halved lengthwise 1/3 cup olive oil 1 onion, minced 2 large garlic cloves, minced 1 (28 oz.) can crushed tomatoes in puree salt and pepper 2 tablespoons minced fresh basil leaves 1 lb. spaghetti Method: Preheat oven to 400 degrees. Arrange eggplant, cut-side down, on an oiled baking sheet and bake until tender, about 20 to 25 minutes. Let cool, remove the skin, and coarsely chop the pulp. In a salted water. Cook noodles in the water about 5 minutes or until they rise to the surface. Lift noodles out and drain on paper towels. Brown noodles in melted buteggplant, trimmed and halved lengthwise 1/3 cup olive oil 1 onion, minced 2 large garlic cloves, minced 1 (28 oz.) can crushed tomatoes in puree salt and pepper 2 tablespoons minced fresh basil leaves 1 lb. spaghetti a minsO 35mins minsL Mediumg Highj>If you have any questions, please send email to: inaka@tdl.comm This program is shareware. Please browse this template as long as you wish. However, if you wish to edit, delete, or add your own recipes, you must register this product. However, registration is only $10 Please click above, to view the REAL recipes. To find out how to register, please browse the accompanying manual, or check our web site. This collection contains 1,001 recipes already entered in for your convenience! Check us out on the web! http://www.tdl.com/~inaka/B inakasoft/ ecipes. Sorry...However, by registering this product, you will be able to do EVERYTHING! (Including, the ability to delete recipes, which means you can delete this annoying shareware message. Again, sorry...) """""" """""" http://www.tdl.com/~inaka/B inakasoft/ 1229c inaka@tdl.comd 1 hr & 15 mins.e 30 mins. zucchini zucchini bread appetizers batter optional sauce bean-threadW beansI beansprouts beatenJ beaters beatingW beautyo becauseo become beefR steak 800gr tenderloin beerR parsley pasta peppers philippines planet please preserve questions recipes salmon salty sandwich sauce skirt skirt steak flank steak smaller steak strong absolute these thicker drink carries highly coveted computer cuisine all-t sauce don't expect cling pasta hands chicken marinade planet through tortillas triangles vinegar warm-weather while salt Cover and simmer at least 30 minutes, stirring frequently. Put in blender. Spaghetti and Meatballs SauceB SaucesC 8e has shown that you don't want to add too much rosemary (a tsp. is probably enough, and a Tbsp. too much), but it does fine with lots of oregano and a goodly amount of thyme. Also, it keeps really well in the refrigerator and freezes quite successfully. Italian u2 28-oz cans of tomatoes (I tend to like diced, but whole, pureed,or any combination work fine) 1 3-oz (the smallest you can find) can tomato paste 1 medium-sized onion 3 or so cloves garlic, or to taste (optional: a smallish, say 1 x 1/ inch, chunk of ginger) 1 bay leaf oregano, thyme, rosemary (dried or fresh) (marjoram, basil are also possible) oil for sauteeing 1228c inaka@cap.or.jpd 25 mins.e 30 mins.f Highg Mediumm Spaghetti and Meatballs SauceB SaucesC quart blackberries quart quart whole tomatosa quart raspberries quart strawberries quart water quick shake worcestershire pepper diced pepper sliced jalapeno pepper seeds minced pepper pepper diced regular sized creamed celery chopped ketchup celery chopped chopped creamed ground cooked halibut pieces hamburger cheese shredded large shrimp ground linguine shrimp medium shrimp peeled preferred melted cooled clarified unsalted butter mushrooms mushrooms sliced beans onions plain flour beans scallops scallops rinsed drained scallops scallops onions onions onions 3 minutes until the other side i just colored. If the crumpet batter is set but sticks slightly in the ring, push it out gently with the back of a wooden spoon. Wipe, grease and heat the rings for each batch of crumpets. If serving immediately, wrap the crumpets in a cloth and keep warm between batches. Butter generously and serve at once. If reheating, toast the crumpets under the grill, cooking the smooth surface first and then the top so that the butter will melt into the holesD British` 4 oz All-purpose flour 4 oz Bread flour 2 t Salt 1/4 oz Fresh yeast 1 t Sugar 1/2 pt Warm milk and water 1 T Vegetable oil 1/2 t Bicarbonate of soda 1/4 pt Warm water 1228c inaka@tdl.comd 20 mins.e 2 hrs & 30 mins.f Mediumg Highm English KetchupB PreservesC bubbles. Using an oven glove for protection, lift off the ring, and if the base of the crumpet is pale gold, flip it over and cook for another would oken into pieces (about 7 1/2 quarts) 1 cup (1/4 liter) salt 2 1/2 cups (625 ml) vinegar 20 salt anchovies 1 teaspoon (5 ml) ground mace 1 teaspoon (5 ml) ground cloves 1 tablespoon (15 ml) pepper 1 slice fresh ginger 1 1/2 cups (375 ml) shallotssliced 1228c inaka@tdl.comd Overnighte 3 hrsf Mediumm Recipe: English Ketchup Ingredients: 6 lbs (3 kg) mushrooms broken into pieces (about 7 1/2 quarts) 1 cup (1/4 liter) salt 2 1/2 cups (625 ml) vinegar 20 salt anchovies 1 teaspoon (5 ml) ground mace 1 teaspoon (5 ml) ground cloves 1 tablespoon (15 ml) pepper 1 slice fresh ginger 1 1/2 cups (375 ml) shallots sliced Method: Mix the mushrooms with the salt in a blow cover and let them stand for nine days stirring once or twice a day. Put them into a stoneware crock cover tightly and nd mace 1 teaspoon (5 ml) ground cloves 1 tablespoon (15 ml) pepper 1 slice fresh ginger 1 1/2 cups (375 ml) shallots sliced Method: Mix the mushrooms with the salt in a blow cover and let them stand for nine days stirring once or twice a day. Put them into a stoneware crock cover tightly and F for 25 minutes. Remove from pans immediately and cool. British sh Preheat oven to 400 degrees. Arrange eggplant, cut-side down, on an oiled baking sheet and bake until tender, about 20 to 25 minutes. Let cool, remove the skin, and coarsely chop the pulp. In a skillet over medium heat, warm th oil until hot. Add the onion and garlic and cook, stirring, for 3 minutes. Add the tomatoes and simmer, stirring occasionallly, for 10 to 12 minutes, or until thick. Add the chopped eggplant, salt, and pepper, and simmer, stirring occasionally, for 5 minutes, or unB til heated through. Stir in basil. Keep sauce warm. Bring a large saucepan of salted water to a boil. Add spagetti and cook until ready. Drain; transfer to bowl and toss gently with the sauce. Italian` 1 to 1 1/4 lbs. eggplant, trimmed and halved lengthwise 1/3 cup olive oil 1 onion, minced 2 large garlic cloves, minced 1 (28 oz.) can crushed tomatoes in puree salt and pepper 2 tablespoons minced fresh basil leaves 1 lb. spaghetti cucumber salad fried noodles fried noodles pasta noodles salmon parcels spring rolls tomyung chicken icken chicken chicken chicken chicken 6 lbs (3 kg) mushrooms broken into pieces (about 7 1/2 quarts) 1 cup (1/4 liter) salt 2 1/2 cups (625 ml) vinegar 20 salt anchovies 1 teaspoon (5 ml) ground mace 1 teaspoon (5 ml) ground cloves 1 tablespoon (15 ml) pepper 1 slice fresh ginger 1 1/2 cups (375 ml) shallots sliced Mix the mushrooms with the salt in a blow cover and let them stand for nine days stirring once or twice a day. Put them into a stoneware crock cover tightly and set hte crock in a pan of water. Cook over low heat for three hours. Strain the mushrooms through a sieve into a pot and add the remaining ingredients to the juice -- the proportions given for 5 cups of mushroomliquid then strain it through a jelly bag.. Keeping the pot covered boil together over low heat until the liquid is reB]duced by half Bottle the ketchup and cover. Process. Makes about 2 1/2 pints (1 1/4 liter). British ape and (using the sharpest knife you have) slice into 8 to 10 portions, each about 1 1/2~ 1 3/4 inch thick. Shape each one into a round with straight sides. Put onto a greased baking sheet. Cover (I use greased plastic wrap) and put in a warm place to prove for 30-40 minutes or until springy to the touch. Leave room for expansion and be careful not to over-prove, as the muffins will get flabby and lose their shape. Warm and grease the bakestone lightly. Lift the muffins carefully o "nto the bakestone and cook over very moderate heat for 8-10 minutes until pale gold underneath. Turn and cook the other side. Wrap in a cloth and keep warm if cooking in batches. To serve, insert a knife in the side, pull the top and bottom slightly apart, and insert slivers of butter. British`u1 lb All-purpose or bread flour 1 t Salt 1 1/2 T Dry yeast 1 t Sugar 8 fl Warm milk and water 2 oz Butter, melted 1228c inaka@tdl.com Z`{2 pkgs yeast 6 cups flour (5 for microwave) 1 Tbsp sugar 2 tsp salt 2 cups milk 1/4 tsp baking soda 1/2 cup water cornmeal 1228c inaka@tdl.comd 1 hr & 15 mins.e 25 mins.f Lowj3My favorite way to eat this is with lots of butter!m Recipe: English Muffin Bread Ingredients: 2 pkgs yeast 6 cups flour (5 for microwave) 1 Tbsp sugar 2 tsp salt 2 cups milk 1/4 tsp baking soda 1/2 cup water cornmeal Method: Combine 3 cups flour, yeast, sugar, salt, and soda. Heat liquids until very warm (120-130 F). Add to dry mixture; beat well. Stir in rest of flour to make a stiff batter. Spoon into 2 loaf pans that have been greased and sprinkled with cornmeal. Cover; let rise in warm place for 45 minutess. Bake at 400 F for 25 minutes. Remove from pans immediately and cool. Additional Notes: My favorite way to eat this is with lots of butter! Recipe From: inaka@tdl.com This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ lour. Mix the egg, milk and the second measure of flour together in a shallow dish. Dip the floured fish into this batter. Deep fry until done (about 3 minutes). Drain. Serve hot along with the chips and vinegar to sprinkle as desired. A0Chips: 2 Medium Potatoes Water Salt to taste British Fish: 1/3 Cup Flour 1 lb Fish Fillets Vinegar to taste 1/4 tsp Salt 1/8 tsp Pepper 1/4 Cup Flour 1 Egg, Slightly Beaten 1/3 Cup Whole Milk Chips: 2 Medium Potatoes Water Salt to taste 1228c inaka@tdl.comd 45 mins.e 20 mins.f Highg Highm alt and pepper. Dip in the first measure of frinkle with salt and pepper. Dip in the first measure of f and knead, working a little more flour if necessary to make the dough easier to shape. Round up the dough, roll into a thick sausage everyday fabulous fabulous fudge sauce fajitas fajitas fajitas falafel falafel sauce fallomU famous[ fantasia fantasy fashioned felafel lafel echli carnival treats basel felafel felafel fasnachtskiechli carnival treats basel felafel elafel felafel garbanzo garlico garlic scallions limeo ghanoogeb ghanoush ginger gobiF grape gratin greek] greens grill groseilles habaneroo hainanese harriet health heartsT horseradisht hummus hummus taheeni hungarian^ hunkar hunkar begendi bunch chinese chives pieces purpose flour all-purpose flour blueberries confectioners sugar l-purpose flour blueberries blueberries cornflakes dashi stock defatted chicken broth canned broth bouillon cubes lentils beans finely chopped onion flour flour whole wheat 50/50 whole wheat fresh breadcrumbs granulated sugarZ grated cheese green peppers cored seeded chopped parmigiano parseley parselyy parsleyC parsley chopped parsley tastea tastea tastea chopped parsley tastea Make topping: Preheat oven to 375 F. and butter a 10- by 2-inch cake pan. In a small saucepan melt butter with brown sugar and rum over moderate heat, stirring occasionally. Spread rum mixture evenly in pan and arrange peach slices on top. Make cake batter: In a bowl whisk together flour, baking powder, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Beat in egg until combined. Add half of flour mixture and beat until jus vt combined. Add 1/2 cup milk and beat until just combined. Repeat procedure with remaining flour mixture and milk. Spread batter evenly over peaches and bake in middle of oven until a tester comes out clean, about 40 minutes. Immediately invert cake onto serving plate, leaving pan on top of cake 30 minutes. Carefully remove pan and serve cake warm or at room temperature. american hungarian mushroom magyaros gombaleve hungarian indian tandoori wings indonesian indonesian chicken italian cream vegetable carpaccio rucola yogurt sauce vinegar mustard artichoke sauce virginia's famous pickles world championship chili 6 fresh mild green chilies (roasted and peeled) 3 tablespoons butter (room temp) 3 tablespoons all-purpose flour 2 cups sour cream 1 cup Half & Half 1 clove garlic (minced) Salt and pepper (white pepper is best) Combine 3 tablespoons each of butter and flour in small bowl and blend to smooth paste. Whisk sour cream and Half & Half in heavy medium size saucepan.Stir in garlic, salt and pepper. Place over medium heat and bring to a boil. Whisk in butter mixture, 1 tablespoon at a time. Reduce heat to low and let mixture simmer for 15 minutes. Saute fish in butter, dredged in flour. Saute until half cooked, about 2 minutes per side. Remove from heat. Preheat oven to 350 degrees. Arrange fill 5 mins.e 20 mins.f Highg Highm Escade Con CremaB FishC white white lightly beaten white possibly unecessary white stiffly beaten whiteslightly beaten yolkY large lightly beaten envelope tartar sauce tomato 1/2-inch firm-ripe mango peeled diced free-range fresh jalapeno pepper minced fresh canned jalapeno pepper minced pepper minced fresh canned jalapeno pepper minced frying chicken fully banana ground black pepper ground white pepper cucumbers pickles gallon washed sliced tomatoes garlic clove garlic clove finely chopped garlic clove minced garlic clove peeled garlic clove thinly sliced "ets in baking dish. Melt1 tablespoon butter, add chilies and mushrooms. Cook 5 minutes. Spoon mushroom mixture over top. Top with sour cream mixture. Sprinkle with shredded cheese. Bake until cheese is melted and fish is cooked, about 10 minutes. Do not overcook. Serve immediately. 3 pounds fish fillets (floured) 3/4 stick butter 6 large mushrooms (sliced) 1 cup monterey jack cheese (shredded) 1 cup cheddar cheese (shredded)K Mexican j6 fresh mild green chilies (roasted and peeled) 3 tablespoons butter (room temp) 3 tablespoons all-purpose flour 2 cups sour cream 1 cup Half & Half 1 clove garlic (minced) Salt and pepper (white pepper is best) 3 pounds fish fillets (floured) 3/4 stick butter 6 large mushrooms (sliced) 1 cup monterey jack cheese (shredded) 1 cup cheddar cheese (shredded) 1228c inaka@tdl.comd 30 mins.e 15 mins.f Highg Highm Essence of Sun-Dried TomatoesB SaucesC About 2 cups canned tomatoes Juice of 1 lemon 3 cloves garlic, put through a garlic press 1 Tbs. finely chopped parsley 1 tsp. brown sugar Chili sauce to taste (1/2 tsp. makes a mild sauce; 1 tsp., a hot one) Salt to taste #A: Recipes for an Arabian Night Recipes for an Arabian Night 10 mins.e 30 mins.f Recipe: Falafel Hot Sauce Ingredients: About 2 cups canned tomatoes Juice of 1 lemon 3 cloves garlic, put through a garlic press 1 Tbs. finely chopped parsley 1 tsp. brown sugar Chili sauce to taste (1/2 tsp. makes a mild sauce; 1 tsp., a hot one) Salt to taste Method: Put all the ingredients into a small, heavy pan, bring to the boil, and simmer uncovered until the tomatoes break up (about 30 minutes). Adjust the seasoning and allow to cool. Makes 2 cups. Additional Notes (if any): :). Adjust the seasoning and allow to cool. Makes 2 cups. lettuce, and tomatoes. Filling II: One half cup each of walnuts, almonds and hazel- nutsmoistened slightly with sugar sirup or honey and flavored with cinnamon and sugar. Filling III:Cooked chopped meat or chicken seasoned with chopped onions, parsley and bound with a slightly beaten egg. Middle Eastern Pastry: 3 cups pastry flour 3/4 cup water 1/2 Tbsp. butter 1/2 tsp. salt Filling I: 1/2 Ib. cream or cottage cheese 2 Tbsp. butter 1 egg 1/4 cup milk 1/4 cup chopped parsley Filling II: One half cup each of walnuts, almonds and hazel- nutsmoistened slightly with sugar sirup or honey and flavored with cinnamon and sugar. Filling III:Cooked chopped meat or chicken seasonBFed with chopped onions, parsley and bound with a slightly beaten egg. 1228c inaka@tdl.comd 30 mins.e 25 mins.f Highg Highm Upper Michigan PastiesB Pies (Meals)C 1228c Julia Childsd 25 mins.e Nonef Recipe: Essence of Sun-Dried Tomatoes Ingredients: 1 C (moderately packed) sun-dried tomatoes (if oil-packed, drain and reserve the oil) 2 cloves garlic, peeled 2 tsp drained capers 1 Tbl coarsely chopped fresh basil (or 1 1/2 tsp dried) 1 1/2 Tbl olive oil (use reserved oil from oil-packed tomatoes, if you used them) 1 Tbl red wine vinegar. Method: Place tomatoes, garlic, capers and basil in bowl of food processor. Process just until mixture is chopped, NOT pureed. Add oil d capers 1 Tbl coarsely chopped fresh basil (or 1 1/2 tsp dried) 1 1/2 Tbl olive oil (use reserved oil from oil-packed tomatoes, if you used them) 1 Tbl red wine vinegar. Method: Place tomatoes, garlic, capers and basil in bowl of food processor. Process just until mixture is chopped, NOT pureed. Add oil acked tomatoes, if you used them) 1 Tbl red wine vinegar.K Italian a1 cup cooked, flaked crab 1 8oz. package cream cheese, softened 1 teaspoon lemon juice 2 dashes worcestershire sauce 1/4 teaspoon basil 1/4 teaspoon garlic powder 2 green onions, minced 1/8 teaspoon lemon pepper 24 large mushrooms 1/2 cup cheddar cheese, grated 2 tablespoons freshly grated parmesan cheese (Shrimp could be substituted for crab.) e. Mix together. Serve on a bed of lettuce or in a tomato rose. Additional Notes: Recipe From: inaka@tdl.com ----------------------B -------------------- This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ irring constantly, until gravy is thicken. Serve with chicken. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using 1 C (moderately packed) sun-dried tomatoes (if oil-packed, drain and reserve the oil) 2 cloves garlic, peeled 2 tsp drained capers 1 Tbl coarsely chopped fresh basil (or 1 1/2 tsp dried) Place tomatoes, garlic, capers and basil in bowl of food processor. Process just until mixture is chopped, NOT pureed. Add oil and vinegar and pulse food processor just until mixture is combined. Place in covered jar and store in refrigerator. Will keep indefinitely. Let it come to room temperature before using. She suggests the following uses for this: Sandwich spread Add to tomato-based pasta sauce Mix together with pesto and toss with fetuccini or other pasta Spread on crackers, or rBKaw zucchini sliced into rounds Mock pizza, with English muffins and cheese. Gr1 1/2 Tbl olive oil (use reserved oil from oil-packed tomatoes, if you used them) 1 Tbl red wine vinegar.K Italian Essence of Sun-Dried TomatoesB SaucesC middleQ middle easternQ tomatoes vietnamese yougoslavian pepper taste pepper rosemary thyme penne peppe peppe 2 Tablespoons oil 1 1/2 lbs boneless, skinless chicken breasts and thighs cut in thin slices 1 large onion, cut in slivers from pole to pole 1 green bell pepper, cut in slivers pole to pole 1 red bell pepper, cut (you guess it) in slivers pole to pole 4 cloves garlic, finely chopped In a large wok, warm the oil. Cook the chicken slices until done, stir regularly. Add everything except tortillas. Mix well. Cook covered. Stir every few minutes. It's done when the peppers are tender and the vegetables are starting to get browned in spots. Serve with warmed flour tortillas. (I warm them individually in the microwave for 20 secs.) Additional toppings for the fajitas can include salsa, sour cream, avacados, and tomatos. To me cheese is a sacrilege; but, to each hisBE own. If tortillas are not handy, use pita halves. They work great. ultryC anican Place the first 3 ingredients into a 4 cup pyrex measuring cup (or tall sided microwave safe container). Whisk the dry ingredients together until thoroughly mixed and no trace of lumps exists. Add 1/2 cup + 3 tablespoons boiling water to the dry ingredients and whisk until smooth. Microwave on HIGH for 4 minutes or until quite thick ,stirring midway. Keep a careful watch on it.It should not overflow but it will boil up quite a lot. Remove from microwave and stir in vanilla.Serve. This sauB ce refrigerates to an even thicker consistency for use as a cold chocolate sauce or as a dip for sliced fruit and can be reheated to serve hot again. American`{3/4 cup soft brown sugar 1/2 cup unsweetened cocoa 1 tblsp cornstarch 1/2 cup plus 3 tblsp boiling water 1 tsp vanilla 1228c inaka@tdl.comd 5 mins.e 5 mins.f Highg aA Fajitas IB PoultryC Combine marinade ingredients in a large glass baking dish. Peel the fatty membrane from both sides of the skirt Steak. This requires a very sharp knife. Add meat to marinade and marinate for at least 4 hours, preferably overnight. Keep it in the refrigerator if you marinate overnight. Make the pico de gallo: combine all of the ingredients in a small serving bowl. Slice the yellow onions into 1/4-inch slices, and cut each slice into a semicircle. Grill the meat until it is cooked slight ly less than the way you like it. Meanwhile, saute' the onions in the oil until they are soft. Use a large frying pan that will have enough room for the meat later. After removing the meat from the grill, slice it into strips that are cut across the grain. The strips should be 3-4 inches long and 1/4 inch thick. Add the strips to the onions in the pan, and fry for another minute or two. Place on the table the pan full of meat, the bowl of pico de gallo, a basket with the tortillas, a bow brushesW brushing buchweizen budweiser bulgar bulgur bunchY bunch cashews shews sugar syrup canned pineapple toasted almond slivers unsalted roasted peanuts water water whipping cream white flour fresh orange juice cuptomato paste graham cracker crumbs granulated sugar chinese cabbage chopped blanched boiling water cooked frozen broccoli diced roast recipe sirloin ground ground ground ounce sweet vermouth water ounce sweet vermouth Falafel Hot SauceB SaucesC ManyD About 2 cups canned tomatoes Juice of 1 lemon 3 cloves garlic, put through a garlic press 1 Tbs. finely chopped parsley 1 tsp. brown sugar Chili sauce to taste (1/2 tsp. makes a mild sauce; 1 tsp., a hot one) Salt to taste Put all the ingredients into a small, heavy pan, bring to the boil, and simmer uncovered until the tomatoes break up (about 30 minutes). Adjust the seasoning and allow to cool. Makes 2 cups. Middle Easterntomatoes Juice of 1 lemon 3 cloves garlic, put through a garlic press 1 Tbs. finely chopped parsley 1 tsp. brown sugar Chili sauce to taste (1/2 tsp. makes a mild sauce; 1 tsp., a hot one) Salt to taste Put all the ingredients into a small, heavy pan, bring to the boil, and simmer uncovered until the tomatoes break up (about 30 minutes). Adjust the seasoning and allow to cool. Makes 2 cups. Middle Eastern e tortillas, a bow 2 Tablespoons chili powder 3 teaspoons ground cumin 1 teaspoon black pepper ground red pepper (to taste) salt (to taste) flour tortillasK Mexican 2 Tablespoons oil 1 1/2 lbs boneless, skinless chicken breasts and thighs cut in thin slices 1 large onion, cut in slivers from pole to pole 1 green bell pepper, cut in slivers pole to pole 1 red bell pepper, cut (you guess it) in slivers pole to pole 4 cloves garlic, finely chopped 2 Tablespoons chili powder 3 teaspoons ground cumin 1 teaspoon black pepper ground red pepper (to taste) salt (to taste) flour tortillas 1228c inaka@tdl.comd 30 mins.e 15 mins.f Mediumg MediumjhMy grocer carries "fajita tortillas". These are smaller and thicker than ones I would use for burritos.m Fajitas IIB BeefC 3 lb skirt steak 2 large yellow onions 2 Tbsp vegetable oil 16 flour or whole-wheat tortillas 2 cups grated cheese 3 cups guacamole sherry dry-roasted dry-tasting dryed dry-roasted dry-tasting dryed asting dryed tblsp fresh juice taste tblsp ground tblsp olive tblsp sugar tblsp tomato pasteS tblsp water tblsp tomato pasteS tblsp tomato pasteS tblsp sugar tblsp sugar tblsp olive tblsp sugar Heat oil and garlic over medium heat for 3 minutes. Add parsley and shrimp and cook for 2 minutes over medium-high heat. Add the wine and cook until the shrimp are done, about 3-5 minutes (do not overcook). Add salt and pepper to taste. American` 2 lbs fresh shrimp, cleaned and deveined 1/4 cup olive oil 4 garlic cloves, finely chopped 1/2 cup packed freshly chopped parsley 1/2 cup dry white wine salt and pepper to taste inaka@tdl.com 20 mins.e 5 mins.f Shrimp Moutarde SeafoodC 4D<Shrimp Garlic Shallots Butter White wine Cream Dijon mustard %l with the guacamole, and a bowl with the grated cheese. You may wish to provide picante sauce in addition. Each person makes their own fajita by taking a tortilla, spooning some of the meat onto it, then adding their choice of each of the other ingredients in whatever combination they want. Pico De Gallo: 1/2 cup fresh cilantro, chopped 2 scallions, chopped (green onions) 2 large tomatoes, chopped 1 tsp garlic, minced Marinade: 1 cup lime juice 1 Tbsp ground black pepper 2 Tbsp garlic, minced Mexican e choose to put sour cream on their fajitas. Pico De Gallo: 1/2 cup fresh cilantro, chopped 2 scallions, chopped (green onions) 2 large tomatoes, chopped 1 tsp garlic, minced Marinade: 1 cup lime juice 1 Tbsp ground black pepper 2 Tbsp garlic, minced 1228c inaka@tdl.comd Overnighte 15 mins.f Mediumj Skirt Steak is flank steakm Recipe: Fajitas II Ingredients: 3 lb skirt steak 2 large yellow onions 2 Tbsp vegetable oil 16 flour or whole-wheat tortillas 2 cups grated cheese 3 cups guacamole Pico De Gallo: 1/2 cup fresh cilantro, chopped 2 scallions, chopped (green onions) 2 large tomatoes, chopped 1 tsp garlic, minced Marinade: 1 cup lime juice 1 Tbsp ground black pepper 2 Tbsp garlic, minced Method: Combine marinade ingredients in a large glass baking dish. Peel the fatty membrane from both sides of th rated cheese 3 cups guacamole Pico De Gallo: 1/2 cup fresh cilantro, chopped 2 scallions, chopped (green onions) 2 large tomatoes, chopped 1 tsp garlic, minced Marinade: 1 cup lime juice 1 Tbsp ground black pepper 2 Tbsp garlic, minced Method: Combine marinade ingredients in a large glass baking dish. Peel the fatty membrane from both sides of th allo, a basket with the tortillas, a bow 1228c inaka@tdl.comd 25 mins.e 2 hrsf Highg Highm Recipe: Yucatan Leg Of Lamb Ingredients: 1 whole leg of lamb (approx. 6.5 pounds) 1.5 tblsp cumin seeds 3 tblsp black peppercorns 3 tblsp dried orregano leaves 3 tblsp dried thyme leaves 0.5 tsp sea salt (I use regular salt) 3-4 dried chipotle chile (essential - these are smoked jalapeno) 3 tblsp olive oil 8-10 prickly pear cactus pads (optional - these are sold as nopales) 6 cups reserved lamb stock (I use beef stock with equally good results) salt and pepper to taste Method uffinsC 6Dt3 Eggs 1 C. Vegetable Oil 1 1/2 C. Sugar 3 Medium Zucchini (grated and well drained) 2 t. Vanilla 2 C. Sifted Flour duce over high heat, stirring occasionally, until stock is reduced by two-thirds. Adjust seasoning. Carve lamb and serve on the platter with rice, garnish with cactus pads and spoon sauce over meat. Note:Lamb can marinate overnight in the refrigerator, covered with plastic wrap. It is important to let it sit gano, and thyme over medium heat to release their flavours. Stir frequently and remove when they turn brown and start to smoke. Add salt and one broken chipotle chili, and grind the mixture into a fine powder in a clean coffee grinder. Rub lamb with olive oil and then coat uniformly with generous amounts of the spice mixture. Place on a rack in a shallow roasting and roast for 1 hour and 15 minutes - until a meat thermometer registers an internal temperature of 120 F. Rasie heat to 450 F to brown exterior for 5 to 10 minutes (the meat thermometer is important to judge the doneness of the meat). The internal temperature should rise to 130 F. Remove from oven and let rest for 15 min. before carving to allow the meat juices to be reabsorbed. While the lamb is roasting, wash the prickly pear cactus pads in cold water, after removing the thorns with a paring knife, brush with olive oil and sprinkle with salt and pepper. Grill over a low charcoal fire or under a broiler f HE TIME TO ADD THE WINE, ABOUT 1/2 TO 1 CUP. STIR IN THE ONION SOUP. DRAIN THE JUICE FROM THE MUSHROOMS INTO THE MEAT MIXTURE. REMOVE THE MUSHROOMS FROM THE PAN AND PLACE ON CUTTING BOARD. CHOP THEM INTO MEDIUM TO SMALL PIECES , NOW ADD THEM TO THE MEAT. ALSO DRAIN THE JUICE FROM THE STEWED TOMATOES INTO THE MEAT MIXTURE. REMOVE THE TOMATOES FROM THE CAN PLACE ON THE CUTTING BOARD AND CHOP INTO MEDIUM SIZE PIECES, NOW ADD TO MEAT. ADD TOMATO PASTE AND TOMATO SAUCE TO THE MEAT C MIXTURE (MORE PASTE WILL MAKE A THICKER SAUCE). LET SAUCE COOK FOR AT LEAST 10 TO 15 MINUTES. COOK PASTA ACCORDING TO BOX DIRECTIONS.MIX PASTA, SAUCE AND PARMESAN CHEESE TOGETHER. E N J O Y !!!!!!!!! OREGANO PASTA - SPAGHETTBDI ROSEMARY WATER PARSLEY 1228c inaka@cap.or.jpd 1 Houre 30 mins.f Mediumm 1211umk 0/0/1 chopped fresh cilantro chopped mintX cinnamonL cloves coriander seeds cornstarch cream tartar crushed oregano cumin dijon mustard dijon mustard little double acting baking powder drained capers dried whole oregano mustard vermouth finely grated gingerroot flour fresh grated ginger fresh juice fresh parsley chopped fresh parsley minced garlic finely chopped garlic minced garlic powderD ginger ginger garlic minced garlic minced minced large large lettuce leaves large potatoes large round tortilla chips large-shredded pound boneless chicken breasts strips pound butter pound carrots sliced thinly about pound chicken wings pound conectionary sugar pound confectioners sugar pound dried black beans overnight pound beansr pound crumbled pound tomatoes seeded coarsely chopped pound white fillets vernight water water degrees washed/cleaned black beans water^ water vinegar water shortening whipping cream whipping cream rshire sauce pickles d'huile pepins raisins dried chili peppers whatever garlic cloves minced jalapeno peppers seeded minced whites yolks eggsN beaten large lightly beaten substitute equivalent beaters separated slightly beaten unbeatenL beaten feuilles gelatine firm-ripe peaches heavy cream margarine miniature marshmallows onion chopped vinegar vinegar white sauterne salad shortening shortening margarine sauce sugar sun-dried tomatoes coarsly chopped water coconut grated stick butter stick butter margarinez stick unsalted butter melted tablespoons granulated sugar tablespoons white vinegar acorn butternut squash diced acorn butternut squash diced vinegar vinegar vinegar mustard chicken broth chili powder onion powder chopped celantro sauce chopped fresh cilantro lemon juice minced granulated garlic olive olive vinegar olive salad parsley using fresh increase peanut sauce worcestershire sauce tbs/15ml curry powder tbs/15ml saurce tbs/15ml sauce tbs/15ml saurce tbs/15ml light sauce tbs/15ml light sauce tbs/30ml sauce tbs/15ml tbs/90 frying tbs/500ml chicken stock/broth baking powder brandy butter chopped freshbasil dried chopped parsley cider vinegar cornstarch cream mustard finely chopped fresh parsley finely chopped green onion GARLIC SALT STEWED TOMATOES GARLIC (GRANULATED) PARMESAN CHEESE OREGANO PASTA - SPAGHETTI ROSEMARY WATER PARSLEY ItalianL 2 LBS. GROUND MEAT (BEEF OR TURKEY) OLIVE OIL ITALIAN SEASONING 1 PKG. LIPTON ONION SOUP DRY RED WINE (OPTIONAL) 10 TO 12 DRIED MUSHROOMS TOMATO PASTE SALT - PEPPER TOMATO SAUCE GARLIC SALT STEWED TOMATOES GARLIC (GRANULATED) PARMESAN CHEESE OREGANO PASTA - SPAGHETTBDI ROSEMARY WATER PARSLEY 1228c inaka@tdl.comd 1 Houre 30 mins.f Mediumm fennel festive festive lasagne cumin bread salad dressing fettuccine fettuccine pistachios fettucine fettucine alfredo fettucine lemon cream fiery fiery skewered shrimp shrimp filetto manzo sagrantino tartufo letto lenticc sagrantino tartufo letto lenticc letto lenticc fudge garbanzo garlico garlic scallions limeo ghanoogeb ghanoush ginger gobiF grape gratin greek] greens grill groseilles habaneroo hainanese harriet health heartsT horseradisht hummus hummus taheeni hungarian^ hunkar hunkar begendi In a large pan, combine sausage, onion, and garlic. Cook until sausage is no longer pink, stirring occasionally; drain. Stir in rest of ingredients UP THROUGH PEPPER. Bring to a boil; reduce heat and simmer 20 minutes. In a medium bowl blend ricotta, egg, and parsley. Layer as follows: sauce, 3 noodles, 1/3 sauce, 1/2 ricotta, 1/2 mozzarella, 1/3 Parmesan, 3 noodles, 1/3 sauce, 1/2 ricotta, 1/2 mozzarella, 1/3 Parmesan, 3 noodles, 1/3 sauce, 1/3 Parmesan Bake one hour in a preheated 375B degree oven. 1 teaspoon oregano 1/2 teaspoon marjoram 1/2 teaspoon red pepper 1/4 teaspoon pepper 2 15-ounce containers ricotta cheese 1 egg, beaten 1/3 cup chopped fresh parsley 4 cups shredded mozzarella 1 cup grated Parmesan cheese Italian 1 28-ounce can whole tomatoes, cut up (undrained) 1 12-ounce can tomato paste 1 teaspoon sugar 1 teaspoon salt 1 1/2 teaspoons crushed basil leaves minute overnight Spaghetti Sauce IIB SaucesC t2 28-oz cans of tomatoes (I tend to like diced, but whole, pureed,or any combination work fine) 1 3-oz (the smallest you can find) can tomato paste 1 medium-sized onion 3 or so cloves garlic, or to taste (optional: a smallish, say 1 x 1/ inch, chunk of ginger) 1 bay leaf oregano, thyme, rosemary (dried or fresh) (marjoram, basil are also possible) oil for sauteeing Peel and chop the onion, garlic, and, if using it, ginger. Get these as small as you can/have patience for. I use the food processor. Saute onion and garlic (and ginger) in the oil for a few minutes, until the onion is transparent, but not brown. Add the canned tomatoes, including the juice. Also add the tomato paste, and mix. Add the bay leaf and other herbs. Simmer for at least 1/2 hour, or until the consistency is right; you may need to add a little water. I don't tend to use meas ttle water. I don't tend to use meas 4Mix red wine vinegar, oregano, and dijon mustard together in a large bowl. Add minced garlic to taste. When the ingredients are throughly mixed together, add the olive oil. Toss together, and combine in a salad with chopped tomatoes, chopped cucumbers, sliced purple onions, crumbled feta and greek olives. Italian`n6 T. Red wine vinegar 1 T. dried whole oregano 1/2 t dijon mustard Fresh minced garlic 6 T. Virgin olive oil 1228c inaka@tdl.comd 15 mins.e Nonef Mediumg Highm Recipe: Feta Salad Dressing Ingredients: 6 T. Red wine vinegar 1 T. dried whole oregano 1/2 t dijon mustard Fresh minced garlic 6 T. Virgin olive oil Method: Mix red wine vinegar, oregano, and dijon mustard together in a large bowl. Add minced garlic to taste. When the ingredients are throughly mixed together, add the olive oil. Toss together, and combine in a salad with chopped tomatoes, chopped cucumbers, sliced purple onions, crumbled feta and greek olives. Additional Notes (if AuFELAFEL SAUCE: 1 cup yogurt 2 tablespoons tahini 1 tablespoon lemon juice 3 cloves garlic, crushed 1/4 teaspoon cumin Middle Eastern u2 cups cooked chickpeas 1 beaten egg 3 cloves garlic, crushed 1/4 cup finely minced celery 1/4 cup finely minced scallions 1/2 teaspoon ground cumin 1/4 teaspoon turmeric 1 1/2 tablespoons flour 1/8 teaspoon cayenne pepper dash of pepper 3/4 teaspoon salt FELAFEL SAUCE: 1 cup yogurt 2 tablespoons tahini 1 tablespoon lemon juice 3 cloves garlic, crushed 1/4 teaspoon cumin 1228c inaka@tdl.comd 15 mins.e 10 mins.f Mediumg Mediumm Festive LasagneB PastaC 9 cooked lasagna noodles 2 pounds bulk Italian sausage 1 medium onion, chopped 2 cloves garlic, minced 1 28-ounce can whole tomatoes, cut up (undrained) 1 12-ounce can tomato paste 1 teaspoon sugar 1 teaspoon salt 1 1/2 teaspoons crushed basil leaves bPreheat oven to 350. In a large bowl mix the cornmeal, flour, baking powder, baking soda, salt and cumin. Add the feta and scallion and toss well. In a separate bowl, whisk eggs, milk, sugar and oil. Add the milk mixture to the cornmeal mixture and stir until it is just combined. Pour batter into a greased 8-inch square pan and bake 45-50 minutes. G72 eggs 1 cup milk 2 tablespoons sugar 1/4 cup olive oilK Middle Eastern` 1 1/2 cups yellow cornmeal 1 cup flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 2 teaspoon cumin 1 8-ounce package feta, crumbled 1 cup thinly sliced scallions 2 eggs 1 cup milk 2 tablespoons sugar 1/4 cup olive oila 1228c inaka@tdl.comd 25 mins.e 50 mins.f Mediumm Feta Salad DressingB SaladsC ManyDm6 T. Red wine vinegar 1 T. dried whole oregano 1/2 t dijon mustard Fresh minced garlic 6 T. Virgin olive oil 1228c inaka@tdl.comd 15 mins.e 1 hr & 30 mins.f Mediumg Mediumm Recipe: Festive Lasagne Ingredients: 9 cooked lasagna noodles 2 pounds bulk Italian sausage 1 medium onion, chopped 2 cloves garlic, minced 1 28-ounce can whole tomatoes, cut up (undrained) 1 12-ounce can tomato paste 1 teaspoon sugar 1 teaspoon salt 1 1/2 teaspoons crushed basil leaves 1 teaspoon oregano 1/2 teaspoon marjoram 1/2 teaspoon red pepper 1/4 teaspoon pepper 2 15-ounce containers ricotta cheese 1 egg, beaten 1/3 cup chopped fresh parsley 4 cups shredded mozzarella 1 cup grat Feta Cumin Corn BreadB Breads & MuffinsC 1 1/2 cups yellow cornmeal 1 cup flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 2 teaspoon cumin 1 8-ounce package feta, crumbled 1 cup thinly sliced scallions 2 1/2 lb beef brisket, cut into 1" cubes 1 lb lean pork, ground 1 large onion, chopped finely 2 tblsp Wesson oil salt and pepper to taste 3 cloves garlic, minced 2 tblsp diced green chilies 8 oz tomato sauce 1 beef bouillon cube 12 oz Budweiser beer 1 1/4 cup water 4 tblsp chili powder (or 6 tblspif desired) 2 1/2 tblsp ground cumin 1/8 tsp dry mustard 1/8 tsp brown sugar 1 pinch of oregano e. Whisk in the olive oil until well blended. Pour over peppers and marinate for at least 6 hours or up to two days. Cut cheese into 1/2 inch wide strips that are as long as the pepper strips. Arrange alternating strips of cheese on peppers on a plate. Drizzle with marinate and sprinkle with a few capers. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ l out the dough to a round teaspoons grated lemon teaspoons lemon juice teaspoons tablespoons white vinegar tablespoons white vinegar tablespoons white vinegar ablespoons white vinegar nutmeg baking powder vinegar olive pepper saltf olive coarse mayonnaise ketchup packed brown sugarN sugar water water all-purpose flour chicken frying graham cracker crumbs sugar water teaspoon thyme teaspoons baking teaspoons brown sugar 10-ounce enchilada sauce teaspoon onion powder teaspoon oregano teaspoon oregano leaves teaspoon paprika teaspoon pepper teaspoon pepper teaspoon saffron teaspoon teaspoon saltr teaspoon seasoned teaspoon sugar teaspoon superfine sugar teaspoon tabasco teaspoon tarragon teaspoon tabasco tabasco teaspoon tabasco Curry Powder: 1 tsp fenugreek 1 tsp cumin seeds 1 tsp coriander seeds 1 tsp black peppercorns 1 tsp mustard seeds 1 tsp hot chili powder 3 tsp turmeric 3 large russet potatoes 3-4 Tsp vegetable oil pinch salt (to taste) 2-3 Serrano peppers zSaute garlic and onions in heated olive oil in large, deep skillet just until soft, about 2 min. Add lamb and cook over medium-high heat just until cooked through, about 5 min. Add rosemary, nutmeg, salt, and pepper and cook 2minutes, stirring. Reduce heat and pour in butter. Add drained fettuccine and toss well. Before serving, top each portion with chopped pistashios. 1/2 tsp white pepper 1/3 cup sweet butter, melted 1 lb fettuccine, cooked al dente 1/2 cup shelled natural pistashio nuts, coarsely choppedK Italian r3 cloves garlic, minced 1 small onion, finely chopped 1/4 cup olive oil 1 lb lamb shoulder or other lean cut, cubbed and sliced into thin strips 1.5 tsp fresh rosemary, finely chopped 1/4 tsp ground nutmeg 1 tsp salt 1/2 tsp white pepper 1/3 cup sweet butter, melted 1 lb fettuccine, cooked al dente 1/2 cup shelled natural pistashio nuts, coarsely chopped 1228c inaka@tdl.com 30 mins.e 10 mins.f Mediumg Mediumm Recipe: Fettuccine With Lamb & Pistachios Ingredients: 3 cloves garlic, minced 1 small onion, finely chopped 1/4 cup olive oil 1 lb lamb shoulder or other lean cut, cubbed and sliced into thin strips 1.5 tsp fresh rosemary, finely chopped 1/4 tsp ground nutmeg 1 tsp salt 1/2 tsp white pepper 1/3 cup sweet butter, melted 1 lb fettuccine, cooked al dente 1/2 cup shelled natural pistashio nuts, coarsely chopped Method: Saute garlic and onions in heated olive oil in large, de chopped Method: Saute garlic and onions in heated olive oil in large, deep skillet just until soft, about 2 min. Add lamb and cook over medium-high heat just until cooked through, about 5 min. Add rosemary, nutmeg, salt, and pepper and cook 2minutes, stirring. Reduce heat and pour in butter. Add drained fettuccine and toss well. Before serving, top each portion with chopped pistashios. 56.6P 453.59R .45359T 480ap.or.jp Basic egg pasta dough 1/4 c Butter 1 c Whipping cream White pepper 1/4 c Fresh grated Parmesan cheese Additional Parmesan cheese 1228c inaka@tdl.comd 20 mins.e 20 mins.f Highg Highm Recipe: Fettucine Alfredo Ingredients: Basic egg pasta dough 1/4 c Butter 1 c Whipping cream White pepper 1/4 c Fresh grated Parmesan cheese Additional Parmesan cheese Method: Prepare noodles using Basic Egg Pasta Dough (made with 2-1/4 cup all-purpose flour) Melt butter in a large skillet. When butter foams, add cream. Simmer over medium heat about 2 minutes until slightly thickened. Season with salt and white pepper. Fill a very large saucepan two-thirds full with salted his dish very special. Italian`q1 lb fresh fettucine 1 cup of heavy cream shredded rind of 2 lemons 1/3 cup Parmagianno Reggiano 1/2 cup Fontina a 1228c inaka@tdl.comd 25 mins.e 10 mins.f Highg Mediumm 3.59R .45359T @cap.or.jp largeA pints/825ml vegetable stock pounds russett potatoes brown sugar sauce worcestershire sauce tblsp cumin seeds parmesan cheesex 1.5-2in/4-5cm 1.51b 1.51b strong white unbleached flour 1.5tsp 1/1/2 1/1/2 water ground pepper cayenne pepper cayenne 1.5tsp 1/1/2 1/1/2 water water or about 5 min. per side or until tender. To make the sauce, pour the fat from the roasting pan and add the lamb stock (or beef stock in my case), and remaining broken chipotles. Reduce over high heat, stirring occasionally, until stock is reduced by two-thirds. Adjust seasoning. Carve lamb and serve on the platter with rice, garnish with cactus pads and spoon sauce over meat. Note:Lamb can marinate overnight in the refrigerator, covered with plastic wrap. It is important to let it sitE0 at room temperature for 4 hours before cooking. 8-10 prickly pear cactus pads (optional - these are sold as nopales) 6 cups reserved lamb stock (I use beef stock with equally good results) salt and pepper to tasteK Mexican parmesanO parmesan cheese parmesan cheese shake parmesean parmigianno seley parselyy parsleyC parsley chopped fresh cilantro chopped fresh grated parmasan fresh lemon juice fresh canned unsweetened coconut freshly squeezed juice generous shredded crabmeat gingersnaps crushed granulated sugar granulated sugar large grated parmesan cheese grated swiss cheese green onions ground pecans heavy cream hoisin sauce alapen chiles seeds removed ketchup shortening lemon juice light syrup light syrup juice lowfat yogurt margarine melted mayonnaise scalded cooled degrees yolks@ you're@ yukon@ 1995@ appeit@ april 1993@ appetit@ candy@ carroll@ cheese@ cocina@ cooking@ dawn@ drexel@ february 1995@ from@ culinary excursions through switzerland sigloch edition@ great@ great@ excursions through switzerland sigloch edition@ great@ charbonneau@ Bon App October 1995 25 mins.e 15 mins.f Recipe: Fiery Skewered Shrimp Ingredients: 1 tablespoon olive oil 2 garlic cloves, pressed 1 teaspoon minced peeled fresh ginger 1/2 teaspoon dried crushed red pepper 16 uncooked jumbo shrimp, peeled, deveined 4 12-inch-long wooden skewers, soaked in water 30 minutes 1/4 cup chopped fresh cilantro Lemon or lime wedges Method: Mix olive oil, garlic, minced ginger and crushed red pepper in shallow dish. Add shrimp, turning to coat with oil mixture. Let stand at room temperature 15 minu deveined 4 12-inch-long wooden skewers, soaked in water 30 minutes 1/4 cup chopped fresh cilantro Lemon or lime wedges Method: Mix olive oil, garlic, minced ginger and crushed red pepper in shallow dish. Add shrimp, turning to coat with oil mixture. Let stand at room temperature 15 minu For marinade 1/4 cup fresh orange juice 2 tablespoons oyster sauce 2 tablespoons soy sauce 1 1/2 tablespoons Asian sesame oil 1 1/2 teaspoons five-spice powder* 1/2 teaspoon dried thyme, crumbled 3 garlic cloves, minced 1 pound pork tenderloin, trimmed of excess fat all-purpose flour for dredging pork 2 tablespoons unsalted butter 1 tablespoon vegetable oil 2 large shallots, chopped fine 1/4 pound shiitake mushrooms, stems discarded and caps sliced thin 1/4 cup brandy 1/4 cup water 1/3 cupB& apricot preserves 1/3 cup heavy cream soak the beans together overnight in water to cover. Drain and add fresh water to cover. Cook at a simmer for 1 1/2 hours or until beans are just tender. While the beans are simmering, heat a large skillet. Mince the bacon and cook it until it begins to crisp. Add the onions and garlic and cook over medium heat for 5 minutes. Add all the spices and the ground Poblanos and cook another 5 minutes. Add the tomatoes with their juice and the be filled filled fillets filletsX filling fillings finnish finnish finnish bread fishX chips tomato spice crispy five-fragrance spice crispy five-fragrance grance ive-fragrance garlico garlic scallions limeo ghanoogeb ghanoush ginger gobiF grape gratin greek] greens grill grilled groseilles habaneroo hainanese harriet health heartsT herbes horseradisht hummus hummus taheeni hungarian^ hunkar hunkar begendi 30ccY ginger juiceY vegetable waterY celery sliced green carrot 31-35 garlic cloves 32-ounce tomatoesslice about quarts shitake soaked chopped slices ginger small chili peppers 35-ounce flour rounds whole-wheat pumpernickel bread milwaukee basil leaves krispies special leaves basil leaves daalA daikon daikonunakyu dairy dills dampened darkN white pepper tabasco white pepper dashed dashes dates dates maybe substituted day-oldy deboned debris decayo cabbagea cabbage medium cacao caciocavallo cactus cakeZ batter consistency cakes cakes melted butter calf's california called calls calvados calories [[sPs sPsPs Dsg[s [[sPs g[s[g g[s[g Dg[sD [[sPs sPsPs Dsg[s [[sPs Dsg[s g[s[g g[s[g 1 tablespoon olive oil 2 garlic cloves, pressed 1 teaspoon minced peeled fresh ginger 1/2 teaspoon dried crushed red pepper 16 uncooked jumbo shrimp, peeled, deveined Mix olive oil, garlic, minced ginger and crushed red pepper in shallow dish. Add shrimp, turning to coat with oil mixture. Let stand at room temperature 15 minutes or refrigerate up to 2 hours. Prepare barbecue (medium-high heat) or preheat broiler. Thread 4 shrimp on each of 4 skewers. Grill or broil just until cooked through, about 3 minutes per side. Sprinkle shrimp with chopped cilantro. Garnish with lemon or lime and serve immediately. Gm4 12-inch-long wooden skewers, soaked in water 30 minutes 1/4 cup chopped fresh cilantro Lemon or lime wedgesK American Heat buttermilk to lukewarm. Stir in the butter and salt. Set aside to cool. Dissolve yeast in the warm water with the sugar. Let stand for 5 minutes until the yeast bubbles. Stir the yeast mixture into the cooled liquid. Add the rye flour and beat until smooth. Add the bread flour a cup at a time, stirring after each addition. Knead dough until smooth. Put in a greased bowl, cover and let rise until double - about 2 hours. Punch down the dough and divide into 2 parts. Form each iB nto a round loaf and place loaves into lightly greased 8-inch cake pans or on a large greased baking sheet. Cover and let rise until almost doubled in size about 1.2 hour. Bake 30 minutes at 375. Finnish` 1 1/2 cups buttermilk 2 tablespoons unsalted butter 1 tablespoon salt 1 package dry yeast 1/2 cup warm water 1 tablespoon sugar 2 cups rye flour 3 1/2 to 4 cups bread flour 1228c inaka@tdl.comd 2 hrse 30 mins.f YYqMq qMqMq AqeYq AqeYq eYqYe eYqYe AeYqA Fish In A FishB FishC -Pastry: 5 cups all purpose flour 1/2 teaspoon salt 1 cup butter flavored crisco 3/4 cup ice cold water Filling:2 tablespoons margarine 1 medium onion, chopped 3/4 cup converted rice 1/2 cup chopped parsley 2 15 1/2 oz. cans red salmon, drained (reserve liquid) Pastry: Toss flour with spoon and lightly measure leveling off each cup. Combine flour and salt in large bowl. With pastry blender cut in shortening to size of small peas. Add cold water, tossing with a fork until pastry clings together. Press firmly into a ball and divide in half. Filling: In 2 qt. saucepan, melt margarine and saute onion until clear. Add rice, stirring to coat. Add 11/2 cup water, cover and steam over low heat until tender, about 20 minutes. Stir in parsley, cool, cover a@cap.or.jpd 2 hrse 30 mins.f Wash and dry the fillets. Halve them lengthways and beat slightly to about 1 cm/ half inch thick. Cut the foil into pieces large enough to wrap 2 stuffed fillets placed one over the other. Coat with oil and lay one fillet on each piece. Salt the fillets and sprinkle a teaspoon of gelatine and a little lemon juice over each one. Mix together the mushrooms, peppers ans peas and share over each fillet. Sprinkle again with a teaspoon of gelatine powder and cover with theremaining fillets. Wrap J the fillets tightly and fold in the edge of the foil. Seal well. Put the rools into boiling salted water, boil for 20-30 minutes. Lift the fish out of the water and leave to cool. Chill for 2 to 3 hours so that the gelatine can set well. Remove the foil and slice the fish. Arrange on a serving dish and decorate with mayonnaise. American all-purpose flour yeast whole tomatoes 28-oz tomatoes diced whole 35-ounce tomatoes undrained 4-5oz salmon fillets 4-ounce 1-inch-thick salmon fillets 4-ounce chopped green chilies 1/2-ounce minced clams prebaked cheese pizza crusts tomato 6-1/2 ounce chopped clams juice 8-ounce 3/4-inch-thick salmon steaks packages cream cheese softened steaks steaks 1228c inaka@tdl.comd 45 mins.e 1 hr & 15 mins.f Mediumg Mediumm Recipe: Fish In A Fish Ingredients: Pastry: 5 cups all purpose flour 1/2 teaspoon salt 1 cup butter flavored crisco 3/4 cup ice cold water Filling:2 tablespoons margarine 1 medium onion, chopped 3/4 cup converted rice 1/2 cup chopped parsley 2 15 1/2 oz. cans red salmon, drained (reserve liquid) Sauce: 2 tablespoons margarine 2 tablespoons flour salmon juice and evaporated milk to make 1 1/2 cups 8 oz. cooked small shrimp 1/2 teaspoon parsley 1228c inaka@tdl.comd 45 mins.e 1 hr & 15 mins.f Mediumg Mediumm Fish TomatoB FishC 1 1/2 pounds fillets of fish 1 chopped tomato 1 tablespoon lemon juice 1 tablespoon chopped sauteed onion 1/8 teaspoon basil 1/4 cup water 1/4 teaspoon dill weed 3 tablespoons butter 2 teaspoons oil 2 cups cooked rice parsley, cool, cover sPs[[ sPsPs g[s[gP sPsPs Dsg[s sPs[[ sPsPs g[s[gP sPsPs Dsg[s qMqYY qMqMq eYqYeM qMqMq AqeYq inaka inaka ^Preheat oven to broil. In an iron skillet, melt butter and saute fish fillets for 5 to 10 minutes until fish is firm. Remove from heat. In a bowl, combine tomato, lemon juice, onion, basil and dill. Mound about 2 tablespoons of vegetable mixture onto each fillet, sprinkle with oil, and broil until golden brown, 2 to 3 minutes. Serve with rice. American` 1 1/2 pounds fillets of fish 1 chopped tomato 1 tablespoon lemon juice 1 tablespoon chopped sauteed onion 1/8 teaspoon basil 1/4 cup water 1/4 teaspoon dill weed 3 tablespoons butter 2 teaspoons oil 2 cups cooked rice 1228c inaka@tdl.comd 20 mins.e 10 mins.f Five Spice Crispy DuckB PoultryC 1 duck Steam duck to get rid of fat. Rub duck with marinade, inside and out. Add a little 5 spice inside. Bake at 375 30 minutes. one hour. 2 cups cooked rice den brown. Slide off end of tray onto serving platter. (May need to cool sli and chill. Remove backbone and skin from canned salmon and break into large flakes. Sauce: Make a roux with margarine and flour. Stir in liquid and cook over medium heat stirring constantly until thickened. Stir in dill weed, season salt and shrimp. Cool. To assemble: Draw a fish shape on light cardboard to fit diagonally on a large baking sheet. Roll out pastry and cut out fish shape. Place on sheet. Spread rice mixture over pastry within 1" of edge. Arrange fish over rice. Spoon sauce ov er salmon. Roll out remaining pastry to cover and gently place over fish. Moisten edge with ice water and press top crust to seal. Cut excess pastry from around edge. Create fish scales by pressing with fork. Using a knife, cut in slit for mouth and x for eye. With scissors, make rows of snips 1" apart along back toward tail. Brush with beaten egg. Bake at 425 for 15 minutes, then at 375 for 40-45 minutes until golden brown. Slide off end of tray onto serving platter. (May need to cool sli Dsghtly to firm crust before moving.) Garnish with lemon slice twists and parsley and place green olive slice for eye Sauce: 2 tablespoons margarine 2 tablespoons flour salmon juice and evaporated milk to make 1 1/2 cups 8 oz. cooked small shrimp 1/2 teaspoon dill weed 1/4 teaspoon Johnny's season salt Assembly: 1 egg, beaten green olive slice for eye 1 lemon parsley American over fish. Moisten edge with ice water and press top crust to seal. Cut excess pastry from around edge. Create fish scales by pressing with fork. Using a knife, cut in slit for mouth and x for eye. With scissors, make rows of snips 1" apart along back toward tail. Brush with beaten egg. Bake at 425 for 15 minutes, then at 375 for 40-45 minutes until golden brown. Slide off end of tray onto serving platter. (May need to cool sli mayonnaise minced fresh parsley leaves minced onion mozzarella cheese olive olive tomatoes red-wine vinegar ricotta cheese risotto uncooked scallion chopped self-raising flour brown sugar butter cream cream cream weight well-chilled well-cooked well-roasted well-shakenZ well-trimmed well-washed wesson whatever wheat ENTER YOUR NAME HERE FAHRENHEIT 1 FAHRENHEIT 2 GALLON GALLONS GRAMS 1 GRAMS 2 GRAMS 3 INCHES 1 INCHES 2 INGREDIENTS INGREDIENTS 2 INGREDIENTS COMBO ITEM NAME KILOGRAMS LITERS LITERS 1 LITERS 2 LITERS 3 METHOD MILLILITERS MILLILITERS 2 MILLILITERS 3 MILLILITERS 4 MILLILITERS 5 OUNCES 1 OUNCES 2 OUNCES 3 POUNDS 1 POUNDS 2 PREPARATION TIME QUARTS RECIPE FROM RECIPE NO. RECIPE NOTES RECIPES IN COLLECTION RECIPES LISTED RECIPES LISTED: SERVES SHOPPING LIST STYLE TABLESPOONS TABLESPOONS 2 US CUP 1 US CUP 2 A Item NameB Marinade: 1 1/2 Teasp 5 spice powder Orange zest Garlic minced Ginger minced Star anise 1 teaspoon salt Sugar Soy sauce 5 spice powder Chinese` 1 duck Marinade: 1 1/2 Teasp 5 spice powder Orange zest Garlic minced Ginger minced Star anise 1 teaspoon salt Sugar Soy sauce 5 spice powdera 1228c Yan Can Cookd 30 mins.e 1 Hourf Mediumg Mediumm Recipe: Five Spice Crispy Duck Ingredients: 1 duck Marinade: 1 1/2 Teasp 5 spice powder Orange zest Garlic minced Ginger minced Star anise 1 teaspoon salt Sugar Soy sauce 5 spice powder Method: Steam duck to get rid of fat. Rub duck with marinade, inside and out. Add a little 5 spice inside. Bake at 375 30 minutes. one hour. Additional Notes (if any): Recipe From: Yan Can Cook ------------------------------------------ This recipe was created using Computer Cuisine from Ina http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ flake sausage bastirma flatbread flavor flavoredY flounder fluffy fluffy biscuits focaccia focaccia romana fondue fontina fontina roast peppers forest drexel's winning chili french french bread fresca fresh fresh salsa fresh tomato sauce garlic garlic gobiF grape gratin greek] greens grill grilled groseilles habaneroo hainanese harriet health heartsT herbes horseradisht hummus hummus taheeni hungarian^ hunkar hunkar begendi chili powder chillies kidney onion pepper pepper pepper taste peppersI red-skinned red-wine red/green redish-brown reduce reduced reduced-fat refried ced-fat released relish remember remindo removal remove removedY replace reputable reserve reserve reserved reserving respect rest^ restaurant retired revision rhubarbe ribbon riceA optional ricotta riesling right optional optional sharp cheddar cheese shredded optional about butter olive optional garnish sauteed mushrooms portobello yield yield yields yields rolls yoghurt yogurtE yogurt yogurt yogurt sauce yogurt-feta yogurt-feta yolkY youngQ yourg youth yukon zeste zucchini 19851988 1992W 1993` Mix all ingredients (except stockings) very well. Kneed mixture until smooth. Set aside for 1 hour. Then divide into two parts to make two large sausages.On a flat surface, spread one stocking flat with the openings towards you. Take a hand full of meat mixture and stuff it deep into the stocking. Press well to flatten. Continue stuffing the stocking until full (leave enough stocking to tie the end off). Before you tie the end, pat and press until well pressed and flat (about 1inch thick a nd 3-4 inches wide). Tie the end of the stocking.Repeat the stuffing procedure for the other half of the meat. Place the two sausages on old newspaper in a well vented place. Place a flat board on top of them. Place a heavy object on top of the arrangement in order to press the sausages into form. After 24 hours, remove weight and hang the sausages to dry in a cool, well ventilated area and away from pets. After 4 days, the sausages are ready to eat. Reduce standing time in hot weather. Dr oranges orchid ordered oregano] oregano marjoram basil taste oregeno orgeat oriental orientalstores orregano ortega oshinkomaki other ation oysterU 1/2oz (15g) fresh yeast or 1.5tsp dried yeast and a pinch of sugar 8oz (225g) strong white unbleached flour 1tsp salt 3-4tbsp (45-60ml) olive oil 1 garlic clove 2tsp dried rosemary 1. Cream the fresh yeast with 3tbsp (45ml) hand-hot water. If using dried yeast, sprinkle it on to 3tbsp (45ml) hand hot water with the sugar and leave in a warm place for 15 minutes until frothy. 2. Put the flour on a clean working surface. Gently mix in the salt, then form into a mound with a hollow in the centre. 3. Pour the yeast liquid into the hollow and carefully fold the flour over it, then add 3tbsp (45ml) olive oil Add about 4floz (100ml) hand-hot water to make a stiff but plia ing(solid) & 1/2 butter) 1 cup buttermilk a 1228c inaka@cap.or.jpd 25 mins.e 15 mins.f Mediumg FocacciaB Breads & MuffinsC p. salt 1 tsp. sugar 1/4 tsp. baking soda 1 Tbsp. baking powder 5 Tbsp. shortening(I use 1/2 vegetable shortening(solid) & 1/2 butter) 1 cup buttermilk a 1228m 121112119k **ST~ Ry winter days are best for making this sausage. To serve: Peel back stocking to expose the amount of sausage you wish to cook. Slice sausage crosswise into1/2 inch thick slices. In a frying pan, heat slices on medium heat (do not add oil). Slightly brown both sides Add eggs to the sausages (any egg style you like) and cook until done. Middle Eastern '1 pound ground beef 1 pound ground lamb 2 teaspoons salt 1 teaspoon Middle Eastern spice 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 4 cloves garlic, minced or pressed 1 pair of knee high stockings with the foot section cut off and knotted (use any other stuffing median if desired) 1228c inaka@tdl.comd Overnighte 2 hrsf Highg Highm Fluffy BiscuitsB Breads & MuffinsC 2 cups flour 1/2 tsp. salt 1 tsp. sugar 1/4 tsp. baking soda 1 Tbsp. baking powder 5 Tbsp. shortening(I use 1/2 vegetable shortening(solid) & 1/2 butter) 1 cup buttermilk Preheat oven to 450 degrees(F). Sift dry ingredients. Then cut in butter with pastry blender or use your hands. Make a well in the middle, pour in buttermilk, and using a fork lightly mix until flour is moistened thoroughly. On floured surface, knead 3 times. Pat dough out until 1/2 inch thick or thicker if you like. Cut into rounds with an inverted drinking glass or a biscuit cutter. Set biscuits into a greased pan so that their edges touch. Bake 12-15 minutes at 450 degrees American` 2 cups flour 1/2 tsp. salt 1 tsp. sugar 1/4 tsp. baking soda 1 Tbsp. baking powder 5 Tbsp. shortening(I use 1/2 vegetable shortening(solid) & 1/2 butter) 1 cup buttermilk 1228c inaka@tdl.comd 25 mins.e 15 mins.f Mediumg FocacciaB Breads & MuffinsC 4cups flour 1/2 tsp. salt 1 tsp. sugar 1/4 tsp. baking soda 1 Tbsp. baking powder 5 Tbsp. shortening(I use 1/2 vegetable shortening(solid) & 1/2 butter) 1 cup buttermilk styleV sublimely limely substantial sucre sucre glace sucree sugarG sugar 2 packages fast-rising yeast 2 cups tepid water 2 tablespoons sugar 4 tablespoons olive oil 1/2 cup salad oil 1 teaspoon salt 5 1/2 cups white flour Dissolve the yeast in the tepid water. Add the sugar, olive oil, salad oil, and regular salt. Mix in 3 cups of the flour and whip until the dough begins to leave the sides of the mixing bowl, about 10 minutes. I use my KitchenAid mixer for this whole process.Mix in the remaining flour by hand or with a dough hook and knead the dough until it is smooth. Allow the dough to rise twice, right in the bowl, and punch down after each rising.Oil 2 baking sheets, each 13 inches by 18 inches, and di "vide the dough between the two pans. Using your fingers, press the dough out to the edges of each pan. Allow to rise for about 30 minutes and brush with the crushed garlic mixed with the oil for topping. Sprinkle the rosemary and kosher salt on top. Bake at 375 degrees for about 30 minutes ble dough. Knead for 10-15 minutes. 4. Put the dough in a bowl and cover with a clean tea-towel. Leave in a warm place for about 30 minutes, until doubled in size. 5. Preheat the oven to 200C/400F/Gas Mark 6. On a lightly floured surface, roll out the dough to a round about 1/4in (0.5cm) thick. 6. Brush a baking tray with some of the olive oil and place the dough on the tray. Crush the garlic, put in a bowl and add some more of the oil. Brush on to the dough and sprinkle with salt and rCxosemary. 7. Bake for 10 minutes, then reduce heat to 190C/375F/Gas Mark 5 and bake for a further 20 minutes. Serve hot. Italian` 1/2oz (15g) fresh yeast or 1.5tsp dried yeast and a pinch of sugar 8oz (225g) strong white unbleached flour 1tsp salt 3-4tbsp (45-60ml) olive oil 1 garlic clove 2tsp dried rosemary 1228c inaka@tdl.comd 1 hr & 45 mins.e 30 mins.f 2 1/2 lb beef brisket, cut into 1" cubes 1 lb lean pork, ground 1 large onion, chopped finely 2 tblsp Wesson oil salt and pepper to taste 3 cloves garlic, minced 2 tblsp diced green chilies In a large kettle or Dutch oven, brown the beef, pork and onions in hot Wesson oil. Add salt and pepper to taste. Add remaining ingredients. Stir well. Cover and simmer 3 to 4 hours, until meat is tender and chili is thick and bubbly. Stir occasionally. 8 oz tomato sauce 1 beef bouillon cube 12 oz Budweiser beer 1 1/4 cup water 4 tblsp chili powder (or 6 tblspif desired) 2 1/2 tblsp ground cumin 1/8 tsp dry mustard 1/8 tsp brown sugar 1 pinch of oreganoK Mexican thick 1 T. small capers drained 1228c inaka@cap.or.jpd 6 hrse Nonef Mediumg Mediumm Fred Drexel s Winning ChiliB StewsC t. dried oregano leaves 1/2 cup virgin olive oil 1/2 pound Fontina cheese, sliced 1/8 thick 1 T. small capers drainedined |Gq3 cloves garlic, crushed 1/4 cup olive oil for topping 1 tablespoon rosemary 1 tablespoon kosher salt for toppingK Italian 2 packages fast-rising yeast 2 cups tepid water 2 tablespoons sugar 4 tablespoons olive oil 1/2 cup salad oil 1 teaspoon salt 5 1/2 cups white flour 3 cloves garlic, crushed 1/4 cup olive oil for topping 1 tablespoon rosemary 1 tablespoon kosher salt for topping Jeff Smith 45 mins.e 30 mins.f Fontina And Roast PeppersB AppetizersC 4 medium size red sweet peppers, roasted 1/4 cup red wine vinegar (or fresh squeezed lemon juice) 2 or 3 teaspoons minced garlic 2 t. dried oregano leaves 1/2 cup virgin olive oil 0/0/1 recipe inspired pumpkin supreme natural siler palate uncommon gourmet julia child julia child julia child julia child uncommon gourmet julia child ourmet julia child julia child julia child theo's theo's greek restaurant thick another recipe chile pepper locro usually refer chefs internet mailing three through tillamook tillamook factory cheese cookbook tooth toute toute cuisine tuscany uncommon unite university usually valtonen vegetables veggies [Preheat oven to 450 before baking] Dissolve yeast in warm water (110-115 degrees) with 1/4 teaspoon sugar; let stand 5 minutes. By hand, stir in 1 1/2 cups flour and salt. Gradually stir in remaining flour--enough to make a soft dough. Knead on floured surface until smooth and elastic, about 10 minutes. Place in greased bowl, turning once to grease top. Cover. Turn oven on at 400 degrees for exactly 1 1/2 minutes. Put the bowl in oven and let rise 1 hour or until double in bulk. <nch down dough. Divide in half and pat dough into loaves. Place on greased french bread sheet sprinkled with cornmeal. Cover. Turn oven on at 400 degrees for exactly 1 1/2 minutes. Put pans in oven and let rise 1/2 hour. Before baking, preheat oven and throw 1/2 cup water in bottom of oven. Bake 25 minutes. American`[1 package dry yeast 1 1/4 cups warm water 3 1/4 cups bread flour 2 teaspoons salt cornmeal 1228c inaka@tdl.com Mexican inaka@tdl.comd 20 mins.e 5 mins.f Noneg Recipe: Fresh Salsa Ingredients: 1-3 serrano peppers 3-4 tomatillos 2-4 cloves garlic 3-5 tomatoes, fresh or canned. 1/2 cup cilantro juice from one lime or lemon Method: Toast peppers (put them on a hot skillet, turning them as they blister, until they are evenly blistered). Remove papery outer skin of tomatillos and simmer until they turn from green to yellowish olive green (about 5 minutes). Mash or blend garlic cloves. Add the peppers and the tomatillos. Add tomatoes. Ad d cilantro. Add salt and lime or lemon juice to taste. Variations: add 1/2 onion. Use a blend of hot peppers (jalapanos, thai). If you remove the seeds after toasting the peppers, they won't be as hot. In general, the smaller the chile, the hotter it is. Additional Notes: Recipe From: inaka@tdl.com This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ m: inaka@tdl.com 1 hr & 15 mins.e 25 mins.f Noneg Recipe: French Bread Ingredients: 1 package dry yeast 1 1/4 cups warm water 3 1/4 cups bread flour 2 teaspoons salt cornmeal Method: [Preheat oven to 450 before baking] Dissolve yeast in warm water (110-115 degrees) with 1/4 teaspoon sugar; let stand 5 minutes. By hand, stir in 1 1/2 cups flour and salt. Gradually stir in remaining flour--enough to make a soft dough. Knead on floured surface until smooth and elastic, about 10 minutes. Place in greased bowl, turning once to grease t op. Cover. Turn oven on at 400 degrees for exactly 1 1/2 minutes. Put the bowl in oven and let rise 1 hour or until double in bulk. Punch down dough. Divide in half and pat dough into loaves. Place on greased french bread sheet sprinkled with cornmeal. Cover. Turn oven on at 400 degrees for exactly 1 1/2 minutes. Put pans in oven and let rise 1/2 hour. Before baking, preheat oven and throw 1/2 cup water in bottom of oven. Bake 25 minutes. 1228c inaka@tdl.comd 1 Houre 4 hrsf Highg Highm Recipe: Fred Drexel s Winning Chili Ingredients: 2 1/2 lb beef brisket, cut into 1" cubes 1 lb lean pork, ground 1 large onion, chopped finely 2 tblsp Wesson oil salt and pepper to taste 3 cloves garlic, minced 2 tblsp diced green chilies 8 oz tomato sauce 1 beef bouillon cube 12 oz Budweiser beer 1 1/4 cup water 4 tblsp chili powder (or 6 tblspif desired) 2 1/2 tblsp ground cumin 1/8 tsp dry mustard 1/8 tsp brown sugar 1 pinch of oregano Method: In a large kettle or Dutch oven, brow cubes 1 lb lean pork, ground 1 large onion, chopped finely 2 tblsp Wesson oil salt and pepper to taste 3 cloves garlic, minced 2 tblsp diced green chilies 8 oz tomato sauce 1 beef bouillon cube 12 oz Budweiser beer 1 1/4 cup water 4 tblsp chili powder (or 6 tblspif desired) 2 1/2 tblsp ground cumin 1/8 tsp dry mustard 1/8 tsp brown sugar 1 pinch of oregano Method: In a large kettle or Dutch oven, brow winter winter fajitas withu pepper casserole appetizers 1228c inaka@tdl.comd 15 mins.e 15 mins.f Mediumg Recipe: Fresh Tomato Sauce With Garlic Ingredients: 4 garlic cloves, minced 3 tblsp extra-virgin olive oil 3 lb tomatoes -- peeled, seeded and chopped 1/2 tsp salt 1/2 tsp freshly ground pepper 1 tblsp chopped fresh mint leaves, or more to taste Method: In a large skillet, place the garlic and 2 talespoons of the oil. Cook over low heat until the garlic is fragrant, about 2 minutes. Increase the heat to high and cook until the garlic is golden, about 10 seconds longer. Add the toma ftoes and cook over high heat, stirring occasionally, until the sauce is thick but chunky and some tomato liquid still remains, about 10 minutes. Turn of the heat and season with the salt, pepper and mint. Additional Notes: Recipe From: inaka@tdl.com This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ From: inaka@tdl.com f freshly ground black pepper tomato pepper taste scallion minced serrano chili seeded minced serrano chili seeded minced serrano chili seeded minced taste scallion minced minced shallot shallot chopped shallot finely chopped sheet pepperidge frozen pastry slice fresh ginger slice medium onion sliced green pepper sliced onion sliced orange onion stalk celery small sliced almonds small bottle ginger chilled small bunch basil small bunch fresh basil small bunch rucola small bunch rucola small cabbage small green chiles small green chilies optional small salmon-7 small chopped onion small clove garlic minced small pickle chopped BPlace the chicken fat in a non-stick skillet over medium heat. Add the onion and garlic and cook for 3-4 minutes until lightly browned. Add the flour and cook for 2 minutes, stirring until flour becomes golden brown. Add the broth and cook for 3 minutes at a gently simmer. Serve hot with fried chicken. Makes 1 1/2 cups. American\ 86.36 1 1/4 cups chicken frying fat 2 small onions, halved and slivered 2 cloves garlic, peeled and finely minced 2 tablespoons all-purpose flour 2 cups defatted chicken broth (canned broth or bouillon cubes is acceptable here) Pinch of freshly ground black pepper 1228c inaka@tdl.comd 15 mins.e 10 mins.f Mediumg Mediumm Fried Eggplant Galatoire VegetablesC a 1-pound eggplant, trimmed and cut into strips, each about 3 by 3/4 by 3/4 inches 1 teaspoon salt 1/4 cup all-purpose flour for dredging vegetable oil for deep-frying 1/2 cup confectioners' sugar for dipping 3-ounce 3-ounce tomato paste cream cheese sliced chicken broth broth chicken broth chicken broth chicken broth S "0d fried fried celery cabbage fried chicken gravy fried eggplant galatoire's fried garlic chicken wings fried garlic cured salmon fried green tomatoes fried green tomatoes gravy fried lettuce fried chinese chives fried fried prawn chillies fried shellfish friendship friendship bread friendship starter frita frita greek] green greens grill grilled groseilles habaneroo hainanese harriet health heartsT herbes horseradisht hummus hummus taheeni hungarian^ hunkar hunkar begendi ve at the restaurant, I feel like a regular when my waiter, Imre, remembers me after any length of absence and brings the eggplant to the table unasked. The combination of eggplant and sugar sounds strange, but the dish is delicious, a perfect beginning to a Creole feast and a subtle reminder of the African traditions of New Orleans cooking. The eggplant on which the dish is based may have originated in Africa, and the frying in deep oil is one of the major African culinary methods broughtD to this country by slave cooks. American` a 1-pound eggplant, trimmed and cut into strips, each about 3 by 3/4 by 3/4 inches 1 teaspoon salt 1/4 cup all-purpose flour for dredging vegetable oil for deep-frying 1/2 cup confectioners' sugar for dipping Jessica B. Harris 30 mins.e 15 mins.f Mediumg Mediumm I've returned to Galatoire's many times since. Now when I arri In a bowl toss eggplant with salt. Cover eggplant directly with a plate and weight with a 1-pound can. Let eggplant stand 1 hour, or until it gives off most of its liquid. Rinse eggplant and drain well. Pat eggplant very dry with paper towels and in a bowl dredge in flour, shaking off excess. In a 4- to 5-quart heavy saucepan heat 1 inch oil to 375 F. on a deep-fat thermometer and fry eggplant in 3 or 4 batches, stirring gently, until golden brown. Transfer eggplant with slotted spoon to p aper towels to drain. Serve eggplant hot with sugar for dipping. A few years back, 1 renewed my romance with Galatoire's restaurant. The reacquaintance was arranged by my friend Kerry Moody, who is one of New Orleans's black Creoles. A frequent visitor to the restaurant, he led me through the menu and introduced me to such off-the-menu delights as fried eggplant lightly dusted with confectioners' sugar. I thoroughly enjoyed it. I've returned to Galatoire's many times since. Now when I arri 2 Lbs. of Chicken (preferably Chicken wing pieces) 1 egg 1/4 cup of beer 2 Tbsp. soy sauce 3 Tbsp garlic salt 1/4 cup flour 1/4 cup cornstarch 1/2 tsp baking powder dash white pepper Par boil chicken until well cooked ( This reduces the amount of fat absourbed during frying). Mix remaining ingrediants to make batter. Add chicken and toss to coat. Cover and chill 1/2 hour. Deep fry chicken in vegtable oil at 425F until golden brown. American` 2 Lbs. of Chicken (preferably Chicken wing pieces) 1 egg 1/4 cup of beer 2 Tbsp. soy sauce 3 Tbsp garlic salt 1/4 cup flour 1/4 cup cornstarch 1/2 tsp baking powder dash white pepper #A7Inspired by the Manderain House Resteraunt in Lodi, Ca. 30 mins.e 25 mins.f Highg Highm Fried Garlic Cured SalmonB FishC Ac1 large or two small fillets of salmon 1 tablespoon salt 1 tablespoon sugar 4 crushed garlic cloves Slice tomatoes into 1/2 inch slices; dip in egg, then in bread crumbs; fry in bacon fat... put on plate. Add flour to remaining fat in pan; blend, add milk, cook until thickened; Season gravy & pour over tomatoes. American`CGreen tomatoes bacon fat bread crumbs flour salt & pepper 1228c inaka@tdl.comd 15 mins.e 15 mins.f Highg Highm Recipe: Fried Green Tomatoes In Gravy Ingredients: Green tomatoes bacon fat bread crumbs flour salt & pepper Method: Slice tomatoes into 1/2 inch slices; dip in egg, then in bread crumbs; fry in bacon fat... put on plate. Add flour to remaining fat in pan; blend, add milk, cook until thickened; Season gravy & pour over tomatoes. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine f Z Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ Fried Garlic Chicken WingsB PoultryC 5a regular when my waiter, Imre, remembers me after any length of absence and brings the eggplant to the table unasked. The combination of eggplant and sugar sounds strange, but the dish is delicious, a perfect beginning to a Creole feast and a subtle reminder of the African traditions of New Orleans cooking. The eggplant on which the dish is based may have originated in Africa, and the frying in deep oil is one of the major African culinary methods broughtD to this country by slave cooks. American` a 1-pound eggplant, trimmed and cut into strips, each about 3 by 3/4 by 3/4 inches 1 teaspoon salt 1/4 cup all-purpose flour for dredging vegetable oil for deep-frying 1/2 cup confectioners' sugar for dipping a Jessica B. Harris 30 mins.e 15 mins.f Mediumg Mediumm Fried Garlic Chicken WingsB PoultryC By cheese Tartar Sauce: 1/2 cup butter or margarine 1 cup sour cream 2 tbs sweet pickle relish 1 envelope tartar sauce mix baking powder 1 1/2 teaspoons salt 1/2 teaspoon oregano 1 cup water 1/2 stick butter/margarine 4 - 5 tablespoons tobasco, or hot sauce enough oil to deep fry Method: Mix flour, cornstarch, baking powder, salt, water, and oregano in a bowl. In a saucepan, melt butter. Add hot sauce to melted butter. (a little experimentation with amounts will be necessary to fin d the right amount of heat for you.) After mixing the butter/hot sauce, lower heat.Dip wings in batter, coating them as much as possible.Heat frying oil to medium high and deep fry wings until brown andcrisp, 10 to 15 minutes. Drain on a paper towel. Put wings in saucepan, and toss to coat evenly. Transfer to platter and serve with Blue Cheese (traditional) or Ranch dressing and celery sticks. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This italian james james beard pennington fraga smith smith frugal gourmet jennifer jersey jessica jessica harris johnw kellsaw johnson jones cooking cooking large tomato chopped large whole large yellow onion large yellow onion chopped salmon fillets all-purpose bread flour apples cubes 1-inch cubes quality scallopini bisquick cheese round brown sugar fruit cocktail chilled drained salmon undrained salmon undrained bisquick pasta spirals ribbons recommended extra ground pastryc fillets vinegar taste flounder another thinly filleted fresh chinese noodles fresh fettucine fresh homemade linguini fresh orange roughy or-other whitefish fillets green beans trimmed ground ground coarse grind lemon juiced@ lemon wedge@ maraschino cherry@ onion chopped@ medium avocado peeled halved@ medium-size green pepper seeded chopped@ onion@ fresh chopped oregano@ yeast package dried yeast@ poivron rouge@ pound about large shrimp shelled deveined@ pound dried black beans overnight@ pepper diced@ small onion sliced thin@ spring onion/scallion green coarsely chopped@ stalk celery@ baking powder@ garlic powder@ lemon juice@ melted butter@ tablespoon pepper@ tablespoon dijon mustard@ tablespoon lemon juice@ tablespoon canning non-iodized@ sugar@ sugar@ tblsp chili flakes@ finely chopped parsley@ flour@ pickling spices muslin tablespoon sesame tablespoon sesame seeds tablespoon sherry vinegar vinegar tablespoon sauceo tablespoon sauce tablespoon hoisin sauce tablespoon sugar tablespoon sweet hungarian paprika tablespoon tamari tablespoon unsalted butter tablespoon unsalted butter softened tablespoon unsalted buttersoftened tablespoon vanilla tablespoon vegetable tablespoon vegetables tablespoon vinegar tablespoon water tablespoon white pepper tablespoon whole cloves[ tablespoon vinegar tablespoon worcestershire sauce tablespoons vegetable tabminced fresh and/or leaves taste brown sugar chopped parsley chopped parsley Fried Pork and Chinese Chives PorkC 2 or 3 Tbsp. oil 2 eggs, beaten Oil 1 Tbsp. 1 piece ginger root, minced 100g pork belly, sliced and cut into 1 cm pieces 1 tsp. sake 1 tsp. soy sauce Dash of pepper 1.Heat 2 or 3 tbsp. oil in a Chinese wok, saute the egg and remove from the wok. 2.Put 1 tbsp. oil into the same wok and stir-fry the ginger root and pork until the color of the meat changes. Add the sake, soy sauce and pepper and mix well. Remove from the wok. 3. Clean the wok quickly with kitchen paper and heat 2 tbsp. oil in it. Saute the bean sprouts and onions until the oil coats them equally. Add the bottom part of the Chinese chives and saute quickly. Add the pork, egg and the remai `k1 large lettuce 1 tblsp oil 2 cloves garlic pinch of salt 1 tsp Vesop (this is a substitute for soy sauce) a 1228c inaka@cap.or.jpd 15 mins.e 1 min.f minute pepper ground pepper taste_ peppercornsV peppergarnishes pepperidge peppermint peppermint peppered pepperoni^ peppersI perfect perfectly perfer permission pernod perrins persil| person personalo personally persuade pesto petersburg petite petites philippines phyllo pichem picked 1228c inaka@tdl.comd 30 mins.e 15 mins.f Mediumg Mediumm Recipe: Fried Pork and Chinese Chives Ingredients: 2 or 3 Tbsp. oil 2 eggs, beaten Oil 1 Tbsp. 1 piece ginger root, minced 100g pork belly, sliced and cut into 1 cm pieces 1 tsp. sake 1 tsp. soy sauce Dash of pepper 2 Tbsp. oil 100g bean sprouts, roots removed 1/2 onion, cut into 5mm pieces 1 1/2 bunch Chinese chives, cut into 4 to 5 cm pieces 1 1/2 Tbsp. soy sauce 1 Tbsp. sake Dash of salt, pepper and monosodium glutamate 1 tsp. sesame oil Method: 1.Heat 2 or 3 tbsp. oil in a Chinese il 1 Tbsp. 1 piece ginger root, minced 100g pork belly, sliced and cut into 1 cm pieces 1 tsp. sake 1 tsp. soy sauce Dash of pepper 2 Tbsp. oil 100g bean sprouts, roots removed 1/2 onion, cut into 5mm pieces 1 1/2 bunch Chinese chives, cut into 4 to 5 cm pieces 1 1/2 Tbsp. soy sauce 1 Tbsp. sake Dash of salt, pepper and monosodium glutamate 1 tsp. sesame oil Method: 1.Heat 2 or 3 tbsp. oil in a Chinese +5 oz soaked chinese mushrooms 7 oz bamboo shoots 4 oz scallions 4 cloves garlic oil for frying 4 tblsp soy sauce 3 tblsp sugar 2 tsp pepper 3 tsp salt 4 tblsp rice wine (or white wine) pinch of MSG 1/2 litre chicken broth or water 2 tblsp + 2 tsp cornstarch, stirred in 180 ml water 4 tsp sesame oil Chinese 1 lb shellfish Dough: 12 oz flour 1 egg 2 tblsp baking powder 3 1/2 tblsp cornstarch 1 tsp salt 1 cup water flour to dust oil to fry and for the dough 5 oz soaked chinese mushrooms 7 oz bamboo shoots 4 oz scallions 4 cloves garlic oil for frying 4 tblsp soy sauce 3 tblsp sugar 2 tsp pepper 3 tsp salt 4 tblsp rice wine (or white wine) pinch of MSG 1/2 litre chicken broth or water 2 tblsp + 2 tsp cornstarch, stirred in 180 ml water 4 tsp sesame oil 1228c inaka@tdl.comd 20 mins.e 15 mins.f Mediumg Mediumm Fried SpinachB VegetablesC 4DY2 lb fresh spinach or 3/4 lb frozen leaf spinach 1 tblsp oil 1 tsp salt 1 tblsp soy sauce Season the rice well with salt and black pepper. Heat the oil and fry the rice gently over medium heat for about ten minutes, or until all fat has been absorbed. Beat the eggs until smooth and pour on to the rice in a thin stream, stirring all the time. Heat gently, stirring, until the egg is evenly distributed and set. Note: This is the simplest form of fried rice, which, although very popular in the West, is not served in restaurants in China, and rarely in the home. Chinese`@2 lb cooked, cold rice 2 tblsp oil 2 eggs salt and black pepper 1228c inaka@tdl.comd 30 mins.e 15 mins.f Fried ShellfishB SeafoodC 1 lb shellfish Dough: 12 oz flour 1 egg 2 tblsp baking powder 3 1/2 tblsp cornstarch 1 tsp salt 1 cup water flour to dust oil to fry and for the dough ning Chinese chives and saute quickly. Add the soy sauce, sake and a dash of salt, pepper and monosodium glutamate to taste. Stir in the sesame oil as a finishing flavor and transfer to a serving dish The rule is to fry harder vegetable pieces longer. Divide the Chinese chives into the hard bottom parts and soft top parts in advance so that both parts are equally cooked at the end. It is also important to first prepare the ingredients other than the vegetables. Don't forget to give the porCHk apreliminary seasoning prior to cooking it with the other ingredients. 2 Tbsp. oil 100g bean sprouts, roots removed 1/2 onion, cut into 5mm pieces 1 1/2 bunch Chinese chives, cut into 4 to 5 cm pieces 1 1/2 Tbsp. soy sauce 1 Tbsp. sake Dash of salt, pepper and monosodium glutamate 1 tsp. sesame oilK Chinese sugarf sugar extraf tarragon fresh essential tenderizer undiluted frozen orange juice concentrate vegetable vinegar water white pepper favorite sauce optional tbspn sauce sauce sauce sauce tbspn sauce tbspn sauce orite sauce optional tbspn sauce sauce sauce tbspn sauce 1/4 lb thin Chinese noodles (or fresh angel hair) 1/2 cucumber 1 roma tomato 1/2 cup chopped lettuce 4 florets broccoli, blanched and cooled 2 stalks green onions Dressing: 1 Tbsp soy sauce juice of 1 lime 1/4 inch ginger, peeled and minced 1/4 tsp white pepper 1/2 tsp toasted sesame oil hops overnight before grilling, or broiling. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka SoftwBTare. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ celery, carrot, and scallion in butter over moderate heat, stirring, 5 minutes. Cook vegetables, covered, stirring occasionally, until carrot it tender, about 5 minutes more. Stir in salt and pepper, Worcestershire sauce, and 1/3 cup of ketchup and cook, stirring, 1 minute. In a large bowl combine well vegetables, meats, bread crumbs, eggs, and parsley. In a shallow baking pan form mixture into 1 1 sugarY szechwan peppercorns vanilla extract extract nilla extract corns vanilla extract vinegar vodka sherry waterf ground turmeric teasp baking teasp saltZ teasp black pepper teasp cornstarch teasp curry powder teasp paprika teasp teasp teasp turmeric teaspoon cayenne pepper teaspoon grated nutmeg teaspoon ground allspice teaspoon ground cloves teaspoon ground ginger teaspoon ground teaspoon whole cloves teaspoon whole clovescrushed teaspoon teaspoon baking powder teaspoon baking teaspoon basil mustardr vegetable teaspoon chopped garlic@ teaspoon fresh oregano leaves@ teaspoon middle eastern spice@ teaspoon sesame teaspoon worcestershire sauce@ teaspoon worchestershire sauce@ tomato@ allspice pounded ground@ coriander crushed@ dried oregano preferably mexican crumbled@ ground cumin@ lemon juice@ salt@ tobasco sauce@ yellow onion diced@ 1-1/2 vanilla@ tblsp romano@ wine@ wine@ 1-2cm@ wine@ 1-1/2 sauce@ wine@ heavy cream@ chicken serving pieces@ butter margarine@ chopped green pepper@ chopped onions chopped celery@ fresh cilantro chopped@ minced cilantro@ onions@ 2 glass bowl. Stir in flour and sugar, beating until smooth. Let stand in a warm place (85 degrees F) for about 36 hours, stirring occasionally. The starter can be refrigerated immediately after preparing it. However, the time required for fermentation before it can be used will be about 72 hours. Stir well just before using. Pour out the amount of starter needed. Replenish remaining starter by adding 1 cup each flour and warm water, beating well. LB et stand in warm place until bubbly. Place in covered jar and refrigerate for later use. Use in bread recipes in the following proportions: 1 cup starter per 6 cups of flour per 2 cups of water. American` ALASKAN SOURDOUGH STARTER 1 package active dry yeast 2 cups warm water (105 to 115 degrees F) 2 cups sifted flour 1 tablespoon sugar a 1228d Overnighte 2 hrsf Friendship StarterB Breads & MuffinsC popovers bamboo shoots pumpkin burritos piccata roast roast tenderloin onion-apple cream tenderloins blackberry vinegar tenderloins guacamole mushrooms sticker dipping sauce sticker dipping sauce sticker dipping sauce potato green salad potato cakes potato kibbeh potato potato krumpli leves potatoes gratin potstickers pound pound pretzels prince wales ketchup chinese stuffed mushrooms chipotle marinade curry flavored sardines sprouts horseradish cream sauce chicken hungarian italian cream chicken barbecue chicken vegetable carpaccio rucola yogurt sauce vinegar mustard artichoke sauce virginia's famous pickles world championship chili fritters frozen frozen margarita fruit fruit bread glarus style fruit scones fudge fuzzy fuzzy navel hungarian goulash gabi's gabi's harissa gaeng gaeng judes vermicelle gaeng haeng chicken fried chilli chicken curry power gajar gajar halva galatoire's ire's galatoire's galatoire's toire's horseradisht hummus hummus taheeni hungarian^ hunkar hunkar begendi bread flour 10-ounce purchased enchilada sauce whole peeled tomatoes toblerone all-purpose flour water jalopenos medium bacon slices baking potatoes peeled diced leaves boiled chopped blueberries flour flour sifted bread flour flour unbleached peeled sliced tomatoes canned sugar tomatoes canned peeled sliced tomatoes canned eached peeled sliced tomatoes canned tomatoes canned unbleached flour about shredded cooked chicken all-purpose flour chicken broth water cooked garbanzo beans reserved liquid cooked cornflakes crushed IPlace the salt in a saucer. Rub the rim of a collins glass with the lime wedge and dip the glass into the salt to coat the rim thoroughly; preserve the lime. Pour the tequila, Cointreau, lime juice, and crushed ice into a blender. Blend well at a high speed. Pour into a collins glass. Garnish with the reserved lime wedge. Mexican`{2 t. coarse salt 1 lime wedge 3 ounces white tequila 1 ounce Cointreau or triple sec 2 ounces lime juice 1 cup crushed ice 1228c inaka@tdl.comd 10 mins.e Nonef Noneg ntainers. refridgerate them Use only 1 to make one of the following recipes. The others you can use fordifferent recipes. American` 2 cups unbleached all-purpose flour 2 cups warm water 1 package active dry yeast 2 cups milk 2 cups unbleached all-purpose flour 2 cups sugar a 1228m Frozen MargaritaB CocktailsC 11ailsC 2 tbs oil 2 garlic cloves, finely chopped 1 pt/500ml chicken stock/broth 1 tsp/5ml preserved radish 4 oz/120g minced/ground pork, roughly shaped into 10-12 small balls 2 oz/60g, dry weight, clear vermicelli soaked for 10 minutes in cold waterto soften, and drained 1 tbs/15ml fish sauce In a small frying pan, heat the oil until a light haze appears. Add thegarlic and fry until golden brown. Set aside. In a medium saucepan, quickly heay the stock with the preserved radish. When the liquid is simmering, add the balls of minced park and cook for a few seconds. Add the drained noodlesand stir thoroughly. Add the fish sauce, soy sauce, sugar mushrooms, oni on and white pepper, stirring thoroughly after each addition. By this time the meat should be quite cooked through. RemovB{e from heat and pour into bowl. Pour a little of the fried garlic and oil into each bowl and garnish with the spring onion. Fruit Bread, Glarus StyleB Breads & MuffinsC 1 Package yeast 3/4 c Milk 3/4 c Water 4 T Butter 3 c Flour 1 t Salt FILLING: 12 oz Dried pears 6 oz Dried prunes, pitted ve the lime. Pour the tequila, Cointreau, lime juice, and crushed ice into a blender. Blend well at a high speed. Pour into a collins glass. Garnish with the reserved lime wedge. Mexican`{2 t. coarse salt 1 lime wedge 3 ounces white tequila 1 ounce Cointreau or triple sec 2 ounces lime juice 1 cup crushed ice a 1228c inaka@cap.or.jpd 10 mins.e Nonef Noneg Fruit Bread, Glarus StyleB Breads & MuffinsC 1 Package yeast 3/4 c Milk 3/4 c Water 4 T Butter 3 c Flour 1 t Salt FILLING: 12 oz Dried pears 6 oz Dried prunes, pitted Fuzzy NavelB CocktailsC 1D:1 oucne vodka 4 ounces orange juice 1 ounce peach schnappsFUPour all of the ingredients into a highball glass almost filled with ice. Stir well.K American`;1 oucne vodka 4 ounces orange juice 1 ounce peach schnapps 1228c inaka@tdl.comd Nonee Nonef Noneg Recipe: Fuzzy Navel Ingredients: 1 oucne vodka 4 ounces orange juice 1 ounce peach schnapps Method: Pour all of the ingredients into a highball glass almost filled with ice. Stir well. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ naka/inakasoft/ argarine (50 g) 2 Tbsp.caster sugar (granulated sugar) 3 oz. mixed dried fruit (e.g., raisins) 1/4 pint milk (150 ml) milk to glaze a 1228c inaka@cap.or.jpd 45 mins.e 10 mins.f Mediumg Mediumm Dissolve yeast in lukewarm milk: add melted butter. Sift flour with the salt. Add milk to flour. Knead until smooth, allow to rise in covered bowl in a warm place, about 1 hour. Soak pears and prunes overnight in cold water. Cook in the soaking water about 20 minutes, drain off water and put fruit through a meat grinder. Add coarsely chopped nuts to the fruit mixture. Soak raisins in kirsch: add to the mixture, along with sugar and spices. Knead mixture into one-third of the doug hh, and shape into two narrow loaves. Roll out remaining dough, cut into two rectangles, and wrap around the fruit loaves. Fold the ends under and place on metal baking sheet with the seam on the bottom. Prick several times with a fork. Allow to rise in a warm place for one hour. Brush with egg yolk and bake in a pre-heated 340F oven for about one hour. Gw2/3 c Raisins 3/4 c Walnuts, coarsely chopped 1 T Kirsch 2 1/2 T Sugar 1 pn Ground cloves 1 pn Nutmeg 1 Egg yolkK SWISS` 1 Package yeast 3/4 c Milk 3/4 c Water 4 T Butter 3 c Flour 1 t Salt FILLING: 12 oz Dried pears 6 oz Dried prunes, pitted 2/3 c Raisins 3/4 c Walnuts, coarsely chopped 1 T Kirsch 2 1/2 T Sugar 1 pn Ground cloves 1 pn Nutmeg 1 Egg yolka #Am (From CULINARY EXCURSIONS THROUGH SWITZERLAND, Sigloch Editions, D-7118 Kuenzelsau, Germany, 1985,1988. 4 hrse 1 Hourf Fruit SconesB Breads & MuffinsC 8 oz.self-raising flour (225 g) 1/2 tsp.baking powder 2 oz.butter or margarine (50 g) 2 Tbsp.caster sugar (granulated sugar) 3 oz. mixed dried fruit (e.g., raisins) 1/4 pint milk (150 ml) milk to glaze oven for about one hour. pizza place place often until onions tinged 25 mins.e 5 mins.f Recipe: Spatzli Egg Noodles Ingredients: 3 c Flour; Unbleached 1 t Salt 1/4 t Nutmeg (optional) 4 Eggs; Large, Beaten 1/2 c (or more) Water 1/4 c Butter Method: Sift flour, salt and nutmeg together in a bowl. Pour eggs and 1/4 cup water into middle of flour mixture, beat with a wooden spoon. Add enough water to make the dough slightly sticky, yet keeping it elastic and stiff. Using a spaetzle machine or a colander with medium holes, press the noodles into a large pot full of 1 teaspoon curry powder chicken drumsticks or thighs a inaka@tdl.com 20 mins.e 1 Hourf Mediumg Mediumm Spiced Eggplant SaladB SaladsC il (cover bottom of heave frying pan about 1 inch) of parmeasan cheese Veg oil (cover bottom of heave frying pan about 1 inch) Soften yeast in warm water in large glass bowl. Stir in flour and sugar, beating until smooth. Let stand in a warm place (85 degrees F) for about 36 hours, stirring occasionally. The starter can be refrigerated immediately after preparing it. However, the time required for fermentation before it can be used will be about 72 hours. Stir well just before using. Pour out the amount of starter needed. Replenish remaining starter by adding 1 cup each flour and warm water, beating well. LB et stand in warm place until bubbly. Place in covered jar and refrigerate for later use. Use in bread recipes in the following proportions: 1 cup starter per 6 cups of flour per 2 cups of water. American` ALASKAN SOURDOUGH STARTER 1 package active dry yeast 2 cups warm water (105 to 115 degrees F) 2 cups sifted flour 1 tablespoon sugar 1228c inaka@tdl.comd Overnighte 2 hrsf Friendship StarterB Breads & MuffinsC Preheat oven to 425 F. Sift the flour and baking powder into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and fruit and add enough milk to mix to a soft dough. Turn onto a floured surface, knead lightly and roll out to 3/4-inch thickness. Cut into 2-inch rounds and place on a lightly floured baking sheet. Brush with milk to glaze. Bake for 10 minutes then cool on a wire rack. Serve with butter and jam (or clotted cream--sort of like whipped creaB m (yum yum)). Tip: Most scones will keep for a day or two if stored in an airtight container, but are always best reheated in the oven for a few minutes before serving. British` 8 oz.self-raising flour (225 g) 1/2 tsp.baking powder 2 oz.butter or margarine (50 g) 2 Tbsp.caster sugar (granulated sugar) 3 oz. mixed dried fruit (e.g., raisins) 1/4 pint milk (150 ml) milk to glaze 1228c inaka@tdl.comd 45 mins.e 10 mins.f Mediumg Mediumm Stem and seed the bell peppers and the habaneros. Grill the bell peppers until well charred, about 15 minutes. Transfer to a bowl, cover with foil and let them "sweat" for 15 minutes, then peel. Put the bell peppers flesh with everything else in the food processor, and process until smooth. Of course you can improvise: leave some seeds from the peppers, substitute tomatoes for one or all the bell peppers, using different chiles, etc... I added a few cilantro sprigs. Middle Eastern`w2-3 red bell peppers 10 habaneros 1 teaspoon cumin 1 teaspoon ground coriander 2 tablespoons olive oil salt and pepper 1228c inaka@tdl.comd 15 mins.e 15 mins.f A$Gaeng Judes Wunn Sen Vermicelle SoupB SoupsC cktailsC 1D:1 oucne vodka 4 ounces orange juice 1 ounce peach schnappsFUPour all of the ingredients into a highball glass almost filled with ice. Stir well.K Americanicannmericanjpd Nonee Nonef Noneg 1 tbs/15ml light soy sauce 1/4 tsp/1-2ml sugar 4-5 pieces of dried mushroom, soaked for 10 minutes in cold water to soften, drained and coarsely chopped 1 small onion, finely chopped 1/2 tsp/2ml ground white pepper 1 spring onion/scallion, green part only, slivered lengthways 2 tbs oil 2 garlic cloves, finely chopped 1 pt/500ml chicken stock/broth 1 tsp/5ml preserved radish 4 oz/120g minced/ground pork, roughly shaped into 10-12 small balls 2 oz/60g, dry weight, clear vermicelli soaked for 10 minutes in cold waterto soften, and drained 1 tbs/15ml fish sauce 1 tbs/15ml light soy sauce 1/4 tsp/1-2ml sugar 4-5 pieces of dried mushroom, soaked for 10 minutes in cold water to soften, drained and coarsely chopped 1 small onion, finely chopped 1/2 tsp/2ml ground whitBGe pepper 1 spring onion/scallion, green part only, slivered lengthways 1228c inaka@tdl.comd 45 mins.e 25 mins.f Mediumg Mediumm A!Gaeng Jued Tao Hou Bean Curd SoupB SoupsC peel_ sticks 1/4-1/2 thick orange spiral orange spiral orange spiral peeled@ penne@ pepper@ pepper ground@ pepperoni@ pickle@ pimentos@ pinch brown sugar@ pinch salt@ pizza@ plain@ poblano@ pomegranate@ possible@ potatos@ pounded@ powder@ ounded@ powder@ sugar@ powder powder sugar@ pour@ powder powder sugar@ tablespoonsC inner inner inside instant instead intact intoY cubes cubes cubes cubes sauces sauces butter chili-cheese tartar tartar butter chili-cheese tartar citron sauce1 cream third cream 200cc 200cc tomato puree flour potatoes 200gr 200ml bacon strips parmesan cheese grated flour flour flour strips bacon strips water chestnuts sauce 6-inch flour tortillas warmed cubes fresh mushrooms about large mushrooms ounces baked potatoes skin-on dicedw milwaukee whole small dried chili peppers beansprouts flour strawberries other fruit LASZ: Hungarian GoulashB StewC (5 pounds beef shin, large dice 1 cup paprika, Hungarian Kingred 4 large onions, diced 2 heads garlic, peeled and minced 1 cup fat from top of brown stock, melted 8 each Idaho potatoes, peeled and diced (90 ct, 8 oz each) 2 1/2 quarts brown beef stock Salt and freshly ground blace pepper to taste Preheat oven to 350 F. Cut shin beef in large dice, as large as 2 inches square. In a large roast pan, roll the beef in paprika, generously coating all surfaces. Push it to one side. Add the diced onions and garlic, and coat them too. Add melted fat from the brown stock, and toss all to coat well. There should be just one layer deep, so that everything can brown evenly. Place in oven and allow to brown, stirring from time to time so that all surfaces color. Adjust oven heat as required to e in oven and allow to brown, stirring from time to time so that all surfaces color. Adjust oven heat as required to ounce vodka ounce white creme cacao scallops fresh frozen butter caster sugar granulated sugar dried mushrooms flour fresh garlic pepper pepper pepper pepper package uncooked pasta package yeast parsley sliced optional petite boote saumon naturel crust crust single piece ginger pinapple slice pincee pinch oregano pineapple wedge lemonade lemon squeezed thoroughly1 whipping creamO skins wrappers frozen kernels thawedC cream cheese softened active yeast boursin cheese white ground cloves nutmeg 1 tbs/500ml chicken stock/broth 2 tbs/30ml fish sauce 1 tbs/5ml preservedradish( tang chi,p.39) 1/2 tsp/2ml ground white pepper 4 oz/120g bean curd, cut into 16*1/2in/1in/1cm cubes 2 spring onions/scallions green part only, cut in 1in/2.5cm slivers In a medium saucepan, heat together the chicken stock, fish saurce soy saurce, preserved radish and white pepper. When simmering, and the cubes of bean curd, cook for a half a minute and then add the pieces of spring onion. Simmer for a few a seconds, lad le into small bowls and serve. Everything about a thai meal aims at a balance of flavours, and to offsetthe chilli level in the last two dishes you should give each dinner a small bowl of lightly-flavoured clear soup which can be sipped to relax the palate. Mediumm A!Gaeng Jued Tao Hou Bean Curd SoupB SoupsC {A!*b ='%#R S332j B*)'V holzinger@sable.adelphi.edu 3 hrse 2 hrs & 30 mins.f Mediumg Highm Recipe: G LASZ: Hungarian Goulash Ingredients: 5 pounds beef shin, large dice 1 cup paprika, Hungarian Kingred 4 large onions, diced 2 heads garlic, peeled and minced 1 cup fat from top of brown stock, melted 8 each Idaho potatoes, peeled and diced (90 ct, 8 oz each) 2 1/2 quarts brown beef stock Salt and freshly ground blace pepper to taste Method: Preheat oven to 350 F. Cut shin beef in large dice, as large as 2 inches square. In a large roast pan, roll the beef in paprika, generous top of brown stock, melted 8 each Idaho potatoes, peeled and diced (90 ct, 8 oz each) 2 1/2 quarts brown beef stock Salt and freshly ground blace pepper to taste Method: Preheat oven to 350 F. Cut shin beef in large dice, as large as 2 inches square. In a large roast pan, roll the beef in paprika, generous and picked up the flavor of the meat, which was cooke ame. Then diced Idaho potatoes were added, and the thick pot was filled with brown stock to cover the meat. First the pot was brought to the boil quickly, and then the heat was lowered to just a bare simmer, and everything cooked slowly. As the fat rose to the top it would be skimmed off, and the contents of the pot were stirred with what looked like a canoe paddle. No binding of starch was used. The potato dice got kind of round edges and picked up the flavor of the meat, which was cooked Y to fork tender. Patrons were given the choice of buttered egg noodles or spatzle, which are little flour and egg dumplings, browned in butter. This dish was a big seller in that old fashioned German restaurant, where we went through a 10 gallon pot full each week. Sweet and sour red cabbage, made with wine and spices was a favorite side dish. K Hungarian he brown stock over the meat, and mixed all well. We used this fat for two reasons. It was free, we already had it, and it had just the right flavors from the brown stock. It was orange in color, having extracted the fat soluble color from the tomatoes. That color is always associated in my mind with Vitamin A, beta-carotene. The pan containing the meat and paprika, onions garlic and oil was put into a moderate oven and slowly the meat became brown and the onions melted and combined their fragrance with the garlic. The soul of this dish filled the kitchen, making mouth watering aromas. "What are you cooking that smells soooo good?" everyone who came into the kitchen would ask. "A slow brown is a brown that stays on the meat," I was told by the chef. "Besides the darn paprika burns if you try to rush it.!" he said. When it was nice and brown, the meat was dumped into a 10 gallon pot on a candy stove, which is a low circular multiburner open stove, used by bakers, hence the n you boil (212F) a stew the meat will be dry. Long slow cooking is the ticket. This can even be taken to extremes. If you have ever made a stew in a crockpot, for many hours at lower than 180F you know how tender and juicy things get. Stews can be white or brown. This goes back to the ideas we discussed under Mirepoix. Brown stews, like a goulash, have more robust flavors, with aromatic vegetables like onions and garlic, strong flavored fats like bacon or ham, and tomatoes to enrich and war m the brown color. Aha! Why do you need tomatoes for the warming red color when you are going to have lots of bright sunny red paprika,? So, no tomatoes, and no flour. Not needed! At Jager Haus, we rolled the beef chunks in a pan of Kingred Hungarian Paprika. (Kingred is hot, Sunred is mild) so that they would take up as much paprika as could stick to them. Then we put the meat into a roast pan with diced onions, and an amazing amount of garlic, and poured some melted fat from the top of t keep from burning, but don't let it be too cool or the meat will sweat out its juices. You should be able to heat the meat "singing softly in the pan." (A slight sizzling sound) When the meat is brown, transfer it to a heavy pot, and add the peeled diced potatoes. Cover with brown stock, and bring to the boil. As soon as it boils, cut to a simmer. As fat and scum rises to the surface, skim it off from time to time. Stir gently from time to time. note: You could do the same in the oven, if the roast pan is deep enough, but evaporation is more rapid, so you will need to keep a pot of hot stock to replenish with. When the meat is tender the potatoes will have rounded edges, where originally square. What ever thickening has taken place is what you want. This benefits from overnight refrigeration, so that the fat rises and forms a cap on the top. It will be bright orange, and is very nice for saut ing veal cutlets and the like. I like to grind onions and garlic and mix it with t g. The fibers separate...the meat becomes "stringy". There is a dish called Ropa de Viejo, "Old Mans Clothes", where the meat is cooked this way and then shredded. Using large chunks of shin implies two things. First, the finished dish will have a rich 'beefy' flavor. Oxtails are an even better example of a meat that gives this intense flavor. Can you think why? The second idea is that, seeing as the meat is in large chunks and we are going to cook it slowly in water or stock, the cooking time will be long, as compared to the same meat in smaller chunks. This goes back to the ideas in "Boiling Water". If we add chunks of potato at the same time as the meat, the potato, having a shorter cooking time will overcook. When a starchy vegetable like potato overcooks, it thickens the liquid it is in. Stew, means that there will be chunks of food, cooked immersed in liquid, at simmering (180F) temperatures. Oddly enough, simmering temperatures keep the meat moist and juicy, but if his fat to 'paint' chickens before roasting. The point is that this fat is very nice, everywhere but in the goulash. Remove it. Naturally, before serving, you will want to reseason it, salt first. If you used Kingred Hungarian paprika, I doubt you will want more pepper, unless you are a real chili head. Serve this on top of buttered noodles or spaetzle. We cut large chunks (3-4 oz each) of shin beef for this recipe. This makes a great deal of sense, as well exercised tough muscles like shi n (lower leg) develop a great deal of flavor. The toughness of the meat is rendered tender by moist heat cooking. The connective tissue in the meat, collagen, is what holds the muscle fibers together. The more exercised the muscle, the more collagen is developed to hold the fibers. When we cook such meat in water, slowly at simmering temperatures, (180F) the water combines with the collagen to form water soluble gelatin. This makes the meat tender -- sometimes too tender if we cook too lon table spoons tabasco tablespoons dried prawns pounded tablespoons flour divided tablespoons fresh lemon juice tablespoons tablespoons sauce tablespoons tabasco sauce tablespoons tartar sauce fresh lemon juice all-purpose flour shortening peanut tabasco sauce tblsp chili powder tblsp cornstarch sugar sugar unsalted butter teasp sauce teaspoons garlic powder threads saffron 5-1/2 threads saffron garlic powder threads saffron threads saffron saffron medium potatoes about pounds pears peeled cored broth granulated sugar divided nutmeg sugar 50lbg cubed cubes cucumberV cucumber chopped unpeeled slices cucumber julienned cucumber yogurt salad salad cucumber yogurt salad meats meaty med-large med-sized medal median medium` medium-hot dium-hot edium-diced medium-hot weekly weekly chinese cooking class cookbook wilson winning witten[ women's woods worley asked minsA minsU minsH minsC [In a work or frying pan heat the oil until a light haze appears. Fry the garlic until golden brown. Add the chillies and stir.Add the chicken meat, stir and cook until the meat is slightly opaque. Stirring after each addition, and the remaining ingredient s, one by one. Cook for a minute or two, making sure the meat is cooked through, and serve. G`3 tbs/45ml stock/broth1 tbs/15ml light soy saurce 1 tbs/15ml dark soy saurce 1/4 tsp/1-2ml sugarK a2 tbs/30ml oil 1 garlic clove, finely chopped 5-6 dried long chillies, with or without seeds, chopped 4oz/120g chicken breast, finely sliced 1 tbs/15ml fish saurce 1 heaped tbs/20g roasted peanuts 6-8 small thin French/snap beans, cuts in 1in/2.5cm pieces 3 tbs/45ml stock/broth1 tbs/15ml light soy saurce 1 tbs/15ml dark soy saurce 1/4 tsp/1-2ml sugar 1228c inaka@tdl.comd 25 mins.e 30 mins.f Highg Mediumm A*Gai Pad Pung Kari Chicken with Curry PowerB PoultryC ~~}>n }~~}~ ~V?w} ~}~~} an 8-to 10-pound fresh ham (1/2 leg of pork) 6 garlic cloves, chopped coarse 2 tablespoons fresh orange juice 1 tablespoon vegetable oil 1 tablespoon wine vinegar 1 teaspoon salt 1 teaspoon black pepper 1/2 teaspoon dried or gano, crumbled 1 large onion, sliced Preheat the oven to 350 F. With a sharp knife score the skin and fat of the ham deeply in a diamond pattern. In a blender pur e the garlic with the orange juice, the oil, the vinegar, the salt, the pepper, and the or gano and rub the mixture all over the ham. Put the onion in the middle of a roasting pan, arrange a rack on top of it, and put the ham on the rack. Roast the ham in the oven for 4 hours, or until a meat thermometer registers 170 F., and let it stand in the pan at room temperat .5 pounds russett potatoes. 6 cloves garlic, peeled. Salt to taste. White pepper, freshly ground, to taste. 3 tbls butter a 1228c inaka@cap.or.jpd 15 mins.e 15 mins.f Mediumg Mediumm Garlic Roast PorkB garam garam masala garbanzo garden garden vegetable latkes garlic garlic bread tomatoes garlic chicken breasts garlic chicken poulet l'ail garlic olives garlic potatoes garlic pumpkin puree garlic scallions limeo ghanoogeb ghanoush ginger glarner glarus gobiF goulash grape gratin gravy greek] green greens grill grilled groseilles habaneroo haeng hainanese halva harissa harriet health heartsT herbes horseradisht hummus hummus taheeni hungarian^ hunkar hunkar begendi minced/ground minces miniature minimal mintW minthe mints minutes mirin until crumbly mixed mixed lettuces lettuces mixture mixture large fresh chili peppers coarsely chopped quarts liters vinegar quarts watera vinegar quarts watera watera peppers dried tblsp crushed icilian sausage skinless boneless chicken breast halves crosswise skinned boned halibut fillets about slices bacon diced cookedq slices bacon well-cooked crumbled small turnips medium-size turnips quarteredQ sprigs fresh thyme teaspoon sprigs rosemary spring onions squares semi-sweet chocolate strips bacon fried crumblede bouillon instant crushed butter chili powder desired cocoa self-raising flourK sauce sauce usual/dark/light sugar tablespoon extravirgin olive tablespoons stick unsalted butter tablespoons butter tablespoons chopped parsley 2 tbs/30ml oil 2 garlic cloves, finely chopped 1 tbs/15ml curry powder 4 oz/120g chicken breast, coarsely chopped 1 small onion, chopped 1 medium potato, diced small about tbs/120ml stock/broth or water 2 tbs/30ml fish saurce pinch of sugar 4 tbs/60ml coconut milk In a work or frying pan, heat the oil until a light haze appears. Add the garlic and fry until golden brown. Add the curry powder, stir to mix thoroughly and cook for 1 minute. Add the chicken, stir and mix until the meat is coated with the curry mixture. Add the onion, potato and 4tbs/60ml stock, and cook, stirring constantly until the potato is al dente. If the mixture becomes, dry add a little more stock. Add the fish saurce, sugar, and coconut milk,stirring after each is slightly thickB ened. 1/4 tsp/1-2ml sugar 1228c inaka@cap.or.jpd 25 mins.e 30 mins.f Highg Mediumm A*Gai Pad Pung Kari Chicken with Curry PowerB Poultry 1228c inaka@tdl.comd 20 mins.e 25 mins.f Mediumg Mediumm Recipe: Gaeng Jued Tao Hou Bean Curd Soup Ingredients: 1 tbs/500ml chicken stock/broth 2 tbs/30ml fish sauce 1 tbs/5ml preservedradish( tang chi,p.39) 1/2 tsp/2ml ground white pepper 4 oz/120g bean curd, cut into 16*1/2in/1in/1cm cubes 2 spring onions/scallions green part only, cut in 1in/2.5cm slivers Everything about a thai meal aims at a balance of flavours, and to offsetthe chilli level in the last two dishes you should give each dinner a small bowl of lightly-flavoured clear soup wh A5Gai Pad Prik Haeng Chicken fried with Chilli and NutsB PoultryC 2 tbs/30ml oil 1 garlic clove, finely chopped 5-6 dried long chillies, with or without seeds, chopped 4oz/120g chicken breast, finely sliced 1 tbs/15ml fish saurce 1 heaped tbs/20g roasted peanuts 6-8 small thin French/snap beans, cuts in 1in/2.5cm pieces cured curried curried chicken breasts curried garbanzo beans curried salmon-rice curryY curry flavored sardines sproutsY curry cutlets daiquiri daisy dandies danish danish creamy pudding dave's dave's meatloaf david's david's cream rolls fried spice chicken wings demi-glace deviled deviled deviled dianne diavolo dices dijon dijon 1228c inaka@tdl.comd 25 mins.e 25 mins.f Mediumg Recipe: Gai Pad Pung Kari Chicken with Curry Power Ingredients: 2 tbs/30ml oil 2 garlic cloves, finely chopped 1 tbs/15ml curry powder 4 oz/120g chicken breast, coarsely chopped 1 small onion, chopped 1 medium potato, diced small about tbs/120ml stock/broth or water 2 tbs/30ml fish saurce pinch of sugar 4 tbs/60ml coconut milk Method: In a work or frying pan, heat the oil until a light haze appears. Add the garlic and fry until golden brown. Add the curry powder, stir to mix thoroughl ato, diced small about tbs/120ml stock/broth or water 2 tbs/30ml fish saurce pinch of sugar 4 tbs/60ml coconut milk Method: In a work or frying pan, heat the oil until a light haze appears. Add the garlic and fry until golden brown. Add the curry powder, stir to mix thoroughl tarts boiling. Heat until almost dry. Add sugar, mix, and continue to cook until damp/dry. Remove from stove and add cashews and raisins aB nd car- damoms. 115 g (4 oz.) coriander seeds, washed and dried 55 g (2 oz.) cumin seeds, washed and dried 2 tablespoons black pepper 1 tablespoon white pepper 3 teaspoons cardamom seeds 30 g (1 oz.) cinnamon bark, broken into small pieces 2 teaspoons cloves 3 nutmegs 1228c inaka@tdl.comd 15 mins.e 10 mins.f Recipe: Garam Masala Ingredients: 115 g (4 oz.) coriander seeds, washed and dried 55 g (2 oz.) cumin seeds, washed and dried 2 tablespoons black pepper 1 tablespoon white pepper 3 teaspoons cardamom seeds 30 g (1 oz.) cinnamon bark, broken into small pieces 2 teaspoons cloves 3 nutmegs Method: Spread the ingredients in a large aluminum tray. Heat under a warm grill till fragrant and very lightly browned - do not allow to darken. Grind mixture, while still warm, in a coffee grinder ti not allow to darken. Grind mixture, while still warm, in a coffee grinder till very fine. Keep in an air-tight bottle and store in fridge. tbs/60ml tbs/90 tbspE tbspn tbspns bspns teaspoon lemon juicez teaspoonsM teasps 2 tablespoons slivered almonds 1 thin slice French bread (about 4x3x1/4 inches) 1 large garlic clove 1 7-ounce jar roasted red peppers, drained 2 tablespoons olive oil 1 tablespoon Sherry wine vinegar or red wine vinegar 1/4 teaspoon cayenne pepper 16 cooked shrimp, peeled, deveined You can steam, grill, boil or broil the shrimp or, even easier, buy them already cooked. Saffron rice and greens mixed with some olives, red onion slices and a garlicky olive oil dressing are perfect side disheB s. Sliced oranges sprinkled with a bit of sweet Sherry and paired with some crisp sugar cookies would round out the Spanish-inspired menu. Preheat oven to 325 F. Place baking sheet in oven. Using food processor fitted with medium grating disk, shred potatoes, carrots and parsnips. Place towel on work surface. Spread vegetables over. Roll up towel; squeeze tightly to absorb moisture from vegetables. Blend flour, dill, onions, salt and pepper in large bowl. Add vegetables; toss to coat. Mix in eggs. Heat 6 tablespoons oil in large skillet over medium heat. Working in batches, drop 2 heaping tablespoons batter per pancake into B hot oil. Using spoon, spread to 4-inch rounds. Cook until brown, about 3 minutes per side. Transfer to sheet in oven. Repeat with remaining batter, adding more oil to skillet by tablespoonfuls as necessary. Serve hot. 10 tablespoons (about) vegetable oil Carrots, parsnips, green onions and dill make the difference in these colorful pancakes. Mix some chopped dill and green onions into sour cream to pass alongside. Makes about 12K American Indian`aCarrots 1 lb. Half and Half 1 pint Sugar 1_2cup Cardamom 3-4 Raisins handful Cashew nuts handful 1228c inaka@tdl.comd 15 mins.e 10 mins.f Highg Highm Recipe: Gajar Halva Ingredients: Carrots 1 lb. Half and Half 1 pint Sugar 1_2cup Cardamom 3-4 Raisins handful Cashew nuts handful Method: Add a little butter to a frying pan and heat to coat the pan. Roast cashew nuts until golden brown and add the raisins to the pan for a few seconds. Remove the cashews and raisins and keep aside. Grate the carrots and add to the pan. Add Half and Half, and heat for about an hour, starting with high heat,stirring, and lowering the heat after the mixt n hour, starting with high heat,stirring, and lowering the heat after the mixture starts boiling. Heat until almost dry. Add sugar, mix, and continue to cook until damp/dry. Remove from stove and add cashews and raisins and car- damoms. ashews and raisins aB nd car- damoms. small-curd smaller smallest smallish smell smith smoke smoked smokier smooked smokier smooked soakedW soakedand soaking soaking about lukewarm water sockeye sodaL 2tbsp 2tbsp chopped fresh 2tbsp lemon juice 2tbsp sauce 2tbsp sauce 2tbsp sauce 2tbsp sauce 2tbsp sauce lemon juice 2tbsp sauce sauce oatmeal obtain oconut oconut cashews cashews handful casing casings caster catsupq cauliflowerF cauliflower cauliflower cayanne cayenneR cayman celantro celebrate celeri celeriac celeryC celery stalks cellery center center-cut central centuries cereal certain cfresh inaka@tdl.com 25 mins.e 10 mins.f Mediumg Highm Recipe: Garden Vegetable Latkes Ingredients: 8 ounces Yukon Gold potatoes, peeled, cut into 1-inch pieces 8 ounces carrots (about 2 large), peeled, cut into 1-inch pieces 8 ounces parsnips (about 2 large), peeled, cut into 1-inch pieces 1/4 cup all purpose flour 1/4 cup chopped fresh dill 1/4 cup chopped green onions 1/2 teasp salt 1/2 teasp pepper 2 large eggs, beaten to blend 10 tablespoons (about) vegetable oil Carrots, parsnips, green onions and dill make the difference in these 25 mins.e 10 mins.f Mediumg Highm Garlic & Onion SoupB SoupsC 10 tablespoons (about) vegetable oil Carrots, parsnips, green onions and dill make the difference in these colorful pancakes. Mix some chopped dill and green onions into sour cream to pass alongside. Makes about 12K American 2 cans peeled San Marzano Tomatoes 2 cucumbers, diced very small 1 onion, diced very small 4 celery stalks, diced very small 2 bell peppers, diced very small 2 Tbsp your favorite hot sauce (optional) 1/4 c red wine vinegar 1 tsp chopped garlic fresh cilantro salt and pepper, to taste r. Set aside. Saute the onion and garlic in the oil in a medium size saucepan for about 3 minutes. Stir in the flour and paprika. Cook for 1 minute. Stir in the reserved liquid from the tomatoes. Cook, stirring, until slightly thickened. Add the tomatoes and the reserved green beans. Mix well. Cook, stirring, over medium heat for about 2 minutes or until heated through and the beans are tender-crisp. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ ------------ onal Notes: Recipe F sesame oil 1.5 tblsp fresh lemon juice salt & freshly ground pepper In small bowl, whisk all ingredients together until combined. Cover and refrigerate up to 1 day. 1/4 cup chinese preserved or pickled cabbage 1/2 tsp soy sauce 1/4 tsp salt 1/4 tsp freshly ground black pepper 18 radicchio leaves 1/4 small red onion, sliced crosswise 1/8 inch thick 1/4 small white onion, sliced crosswise 1/8 inch thick lemon-soy vinaigrette (recipe follows) Chinese plus 1 tsp peanut oil 1.5 lb lean ground lamb 1/5 cup chopped fresh coriander (cilantro) plus 1/4 cup whole leaves for garnish 1/4 cup chinese preserved or pickled cabbage 1/2 tsp soy sauce 1/4 tsp salt 1/4 tsp freshly ground black pepper 18 radicchio leaves 1/4 small red onion, sliced crosswise 1/8 Bminch thick 1/4 small white onion, sliced crosswise 1/8 inch thick lemon-soy vinaigrette (recipe follows) 1228m 121129k 0/0/1 tablespoons brown sugar tablespoons butter\ tablespoons butter tablespoons sherry tablespoons catsupq tablespoons chili powder tablespoons chopped fresh basil tablespoons chopped fresh chives tablespoons chopped fresh cilantro tablespoons chopped fresh parsley tablespoons chopped green onion tablespoons chopped parseley tablespoons chopped parsley tablespoons vegetable shortening tablespoons water 1228c inaka@tdl.comd 20 mins.e 15 mins.f Recipe: Garlic & Onion Soup Ingredients: 4 Large Onions 3 Tbsp Flour 5 Garlic Cloves 2 Tbsp Butter 1 Bay Leaf 2 Tbsp Olive Oil Salt & Pepper to Taste 5 Cups Water 1 Chicken Cube 1 Cup Dry White Wine 1 Beef Cube 1/2 Cup Half & Half Cream Method: 1. Melt butter. Remove from heat and place in a large bowl and mix with flour. Put aside. 2. Clean and slice onions. Chop garlic cloves. 3. In Salt & Pepper to Taste 5 Cups Water 1 Chicken Cube 1 Cup Dry White Wine 1 Beef Cube 1/2 Cup Half & Half Cream Method: 1. Melt butter. Remove from heat and place in a large bowl and mix with flour. Put aside. 2. Clean and slice onions. Chop garlic cloves. 3. In French ne and nutmeg. {z{z}~ }~}}| xxyyzyyxz| {yzyyz y){zy{ }||{|~|zw xyyzyy yxyz|zyz{yz ~|{{zz{{ |yyz~ |yzzyz{yy {x{{|z x z{yzy|}{zyy~ }xxyzyxyzyyzyy yyxyz x{zyyxz{zy{ zyzyzy{ }zz{}}| yzyzzyz zyxyzx{ yyz{{zzyy{ y!zyyz{{}}~}|} zz|}}{yxy yz{|}|| |}|{zyyzzyz|{zyy x{~~} xyyx{||{ zyyzyz |yz{zy{|~ }yz{yxxyyx }{xyyxxyy} }~{|~~} }{{|{{ ~|{|| )4 Large Onions 3 Tbsp Flour 5 Garlic Cloves 2 Tbsp Butter 1 Bay Leaf 2 Tbsp Olive Oil Salt & Pepper to Taste 5 Cups Water 1 Chicken Cube 1 Cup Dry White Wine 1 Beef Cube 1/2 Cup Half & Half Cream 1. Melt butter. Remove from heat and place in a large bowl and mix with flour. Put aside. 2. Clean and slice onions. Chop garlic cloves. 3. In a pan, bring water, wine chicken and beef cubes to a boil. 4. In another pan, saute' the onions in the olive oil until golden glassy clear. The add the garlic and saute' a few minutes more. 5. Combine the onions and garlic with the butter/flour mixture. 6. Add the bay leaf and let simmer for 15 minutes. 7. Add the half & half and stir. 8. Season to BEtaste with salt & pepper. Optional: a splash of Port Wine and nutmeg. French x#vwxyy{ wxyyz|{|~ |y}}vuvt }}|zzyzy~ ~yy|} yxyyz|~ }|}}|xw ~yxyx ~stsrsrsx stuvy{zz|vtuust tuuwx }rstsst tsrss rstvvtsuusttst }|zwwvwwuyy} {tsuzy utvsstwus rststvstssrtsstv{w |z|~}}yx }rrsst}~ usstsstsstt|~vuvtssr s tstz| yuvttuyzx tssttr }{tuy}u tuwvxxwxxzy} |ssutstvu vsutstsrstuyw| ssuuwxwust s tswwttsstt tsrsuwy|}~| }wstuz|}}z{} }yx{|wz ~}vtt {~yutt w~ust xsttswyx uutstsrtu yrttsrrtz xxvtrssr 3-1/2 lb. frying chicken, cut into serving pieces, or the equivalent in chicken parts 3 T peanut oil 1 head garlic, peeled and coarsely chopped 2 small dried hot red peppers 3/4 C. distilled white vinegar 1/4 C. soy sauce 3 T honey Heat oil in large heavy skillet and brown chicken well on all sides, adding garlic and peppers toward the end. Add remaining ingredients and cook over medium high heat until chicken is done and sauce has reduced somewhat. This will not take long, less than 10 minutes. If cooking both dark and white meat, remove white meat first so it doesn't dry out. Watch carefully so sauce doesn9t burn or boil away. There should be enough sauce left to serve with the chicken, and the chicken should appeaBOr slightly glazed. (Remove chicken to platter, then reduce sauce if necessary.) Chinese lic Chicken cation culette PoultryC Garlic Bread With TomatoesB AppetizersC 6 crusty Italian bread, halved crosswise 1 large garlic clove, crushed and minced 4 tablespoons extra-virgin olive oil 6 large, firm ripe tomatoes, peeled, seeded, and chopped salt and pepper 1/4 minced fresh basil leaves 1 tablespoon balsamic vinegar Cream 1228c inaka@cap.or.jpd 20 mins.e 15 mins.f Garlic Bread With TomatoesB AppetizersC 6 crusty Italian bread, halved crosswise 1 large garlic clove, crushed and minced 4 tablespoons extra-virgin olive oil 6 large, firm ripe tomatoes, peeled, seeded, and chopped salt and pepper 1/4 minced fresh basil leaves 1 tablespoon balsamic vinegar 1 - 9 oz. jar green olives (unpitted) 2+ - cloves of garlic 2+ - dried chili peppers (or whatever) 1-1/2 - tablespoons of wine vinegar 1 - teaspoon dried dill weed 1228c inaka@tdl.comd 15 mins.e Nonef Noneg Recipe: Garlic Olives Ingredients: 1 - 9 oz. jar green olives (unpitted) 2+ - cloves of garlic 2+ - dried chili peppers (or whatever) 1-1/2 - tablespoons of wine vinegar 1 - teaspoon dried dill weed Method: Drain liquid from olives into small sauce pan, add garlic and peppers, simmer for 5 minutes. Add vinegar. Unpack and repack olives putting peppers and garlic between alternate levels. Put dill on top of olives and pour hot juice over and mix well. Recap and chill. Leave for at American`{1.5 pounds russett potatoes. 6 cloves garlic, peeled. Salt to taste. White pepper, freshly ground, to taste. 3 tbls butter a 1228c inaka@tdl.comd 15 mins.e 15 mins.f Mediumg Mediumm Garlic Roast PorkB PorkC ||{|{}|} ywvwwyxy{ txxyx ~vuvu wHxzy uzxyxwwxv }z|xz y zyx} w|~~|z uyyx{ z'ywtwuwyy} tablespoons green pepper chopped\ tablespoons honey tablespoons tablespoons mirin sherry tablespoons tablespoons olive tablespoons paprika tablespoons tablespoons sauce tablespoons sauce divided tablespoons tamarind powder tablespoons unsalted butter tablespoons unsalted butter melted tablespoons vegetable divided tablespoons water butter flour teaspoon hoisin lemon juice fresh tarragon minced tarragon minced white tblsp water tblsp sauce tblsp white vinegar vinegar sesame sugar tbs/60ml sauce tbs/60ml stock/broth water butter extra-virgin olive grated cheddar cheesex Mix butter, chives or parsley, and garlic powder; shape into rectangle. Cover and freeze until firm, about 30 minutes. Flatten each chicken breast to 1/4 inch thickness between waxed paper or plastic wrap. Cut butter into 6 pieces. Place 1 piece on center of each chicken breast. Fold long sides over butter; fold ends up and secure with toothpick. Mix cereal, parsley, paprika, and garlic powder. Dip chicken breast into buttermilk; then coat with cereal mixture. Place chicken breasts, BMseam side down, in greased pan. Cook uncovered in a 425 oven for 35 minutes. American 6 tablespoons unsalted butter, softened 2 tablespoons snipped chives or parsley 1/4 teaspoon garlic powder 6 small chicken breast halves (about 2 pounds) 3 cups cornflakes, crushed 2 tablespoons snipped parsley 1/2 teaspoon paprika 1/4 teaspoon garlic powder 1/4 cup buttermilk 1228c inaka@tdl.comd 25 mins.e 35 mins.f Highg Mediumm 3-1/2 lb. frying chicken, cut into serving pieces, or the equivalent in chicken parts 3 T peanut oil 1 head garlic, peeled and coarsely chopped 2 small dried hot red peppers 3/4 C. distilled white vinegar 1/4 C. soy sauce 3 T honey Jeff Fraga 15 mins.e 10 mins.f Mediumg Highm Recipe: Garlic Chicken Ingredients: 3-1/2 lb. frying chicken, cut into serving pieces, or the equivalent in chicken parts 3 T peanut oil 1 head garlic, peeled and coarsely chopped 2 small dried hot red peppers 3/4 C. distilled white vinegar 1/4 C. soy sauce 3 T honey Method: Heat oil in large heavy skillet and brown chicken well on all sides, adding garlic and peppers toward the end. Add remaining ingredients and cook over medium high heat until chicken is done and sauce has reduced s Chinese hourV minsf minsD Garlic OlivesB AppetizersC ManyD 1 - 9 oz. jar green olives (unpitted) 2+ - cloves of garlic 2+ - dried chili peppers (or whatever) 1-1/2 - tablespoons of wine vinegar 1 - teaspoon dried dill weed Drain liquid from olives into small sauce pan, add garlic and peppers, simmer for 5 minutes. Add vinegar. Unpack and repack olives putting peppers and garlic between alternate levels. Put dill on top of olives and pour hot juice over and mix well. Recap and chill. Leave for at least a week before eating. Mom use to make a case of these at a time and by the time you got to the last jars, the olives were so hot that you would burn your lips on you Martini. For those worried about an eaB rly frost, please remember the "Dilly Green Tomatoes" recipe in the Better Homes and Gardens Cook book and substitute peppers of choice. These can also be a divine blessing during the long winter months. American Yesfq Yesfq Yesfq Yesfq Yesfq @Toss chicken with 2 teaspoons cornstarch, soy sauce, pepper and 1 tablespoon oil. Let stand 10 minutes. Mix remaining cornstarch with the chicken broth. Heat remaining oil in skillet; add chicken, garlic, and ginger. Cook one minutes, stirring constantly. Add mushrooms and liquid. Cook over low heat 5-10 minutes. Chinese 2 boneless chicken breasts, cut in small strips 3 teaspoons cornstarch 1 tablespoon soy sauce 1/4 teaspoon pepper 4 tablespoons oil 1/4 cup chicken broth 1/4 pound sliced mushrooms 2 cloves garlic, minced 1 t. powdered ginger OR 2 teaspoons fresh minced ginger 1228c inaka@tdl.comd 25 mins.e 10 mins.f Venn PongalB RiceC 2 cups rice 3/4 cup mung dal, dry roasted to a golden brown cracked black peppercorns 1 1/2 tspns lightly crushed cumin, turmeric, salt to taste. A good bunch curry leaves a little chopped ginger 5-6 tbspns ghee/melted butter turned brown bunch cashews For the gravy: 4 cups water 1/4 cup all-purpose flour 1/3 cup fresh orange juice 2 tablespoons wine vinegar 2 tablespoons sugar fresh flat-leafed parsley leaves for garnish strips of orange zest for garnishK American an 8-to 10-pound fresh ham (1/2 leg of pork) 6 garlic cloves, chopped coarse 2 tablespoons fresh orange juice 1 tablespoon vegetable oil 1 tablespoon wine vinegar 1 teaspoon salt 1 teaspoon black pepper 1/2 teaspoon dried or gano, crumbled 1 large onion, sliced For the gravy: 4 cups water 1/4 cup all-purpose flour 1/3 cup fresh orange juice 2 tablespoons wine vinegar 2 tablespoons sugar fresh flat-leafed parsley leaves for garnish strips of orange zest for garnish inaka@tdl.com 1 Houre 4 hrsf Highg Highm Garlic SoupB SoupsC QuartsB 8 * 1 GallonB Liters 2B : * 3 Liters 3B GallonsB 26455 Shopping ListB NameB Email Body TextB "Recipe: " & " & " "Ingredients: " & " & " " & " "Method: " & " " & " "Additional Notes (if any): " & * & " "Recipe From: " & # & " "------------------------------------------" & " " & "This recipe was created using Computer Cuisine from Inaka Software." & " "http://www.tdl.com/~inaka/inakasoft/" & " "------------------------------------------" 1228c inaka@tdl.comd 15 mins.e 40 mins.f Recipe: Garlic Soup Ingredients: 20 cloves or more of garlic 2 cliced onions 1 sliced green pepper 1 1/2 tbsp. olive oil 3 c peeled, sliced tomatoes (canned OK). 2 c vegetable broth 3 slices dark bread various spices such as: salt, pepper, basil, oregano parmesan cheese to shake over top Method: Blanche garlic 30 sec in boiling water (so get water boiling, throw garlic cloves in for 30 seconds. Then, take them out and peel them then slice (don't crush). In large saucepan, saute on , saute on yions, garlic, pepper, until onion golden. Add tomatos. Reduce heat. Simmer 30 min. Pour in broth, then heat to boil. Add the bread, cubed, till desired consistency. Add spices. Pour yourself a bowl. Shake cheese on top. Eat Additional Notes: Recipe From: inaka@tdl.com This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ : inaka@tdl.com 1 tbls flour a 20 cloves or more of garlic 2 cliced onions 1 sliced green pepper 1 1/2 tbsp. olive oil 3 c peeled, sliced tomatoes (canned OK). 2 c vegetable broth 3 slices dark bread various spices such as: salt, pepper, basil, oregano parmesan cheese to shake over top Blanche garlic 30 sec in boiling water (so get water boiling, throw garlic cloves in for 30 seconds. Then, take them out and peel them then slice (don't crush). In large saucepan, saute onions, garlic, pepper, until onion golden. Add tomatos. Reduce heat. Simmer 30 min. Pour in broth, then heat to boil. Add the bread, cubed, till desired consistency. Add spices. Pour yourself a bowl. Shake cheese on top. Eat Italian 20 cloves or more of garlic 2 cliced onions 1 sliced green pepper 1 1/2 tbsp. olive oil 3 c peeled, sliced tomatoes (canned OK). 2 c vegetable broth 3 slices dark bread various spices such as: salt, pepper, basil, oregano parmesan cheese to shake over top ure for 15 minutes. Transfer the ham to a carving board, pull off the cracklings (crisp pieces of skin), reserving them, and remove and discard the remaining fat. Slice the meat thin across the grain, arrange it on a platter, and keep it warm with the reserved cracklings, covered. Make the gravy: Transfer 2 tablespoons of the fat from the roasting pan to a saucepan and pour off the remaining fat from the pan juices. Add the water to the roasting pan and deglaze the pan over high heat, scr aping up the brown bits. Add the flour to the fat in the saucepan, cook the roux over low heat, whisking, for 2 minutes, and strain the mixture from the roasting pan through a sieve into the roux, pressing hard on the solids. Whisk in the orange juice, the vinegar, and the sugar, simmer the gravy, whisking, for 5 minutes, and season it with salt and pepper. Serve the pork with the gravy and garnish it with the parsley and the zest. garlic chicken garlic chicken breasts garlic olives garlic onion garlic potatoes garlic roast garlic garlic-wine garlicky garlicky green beans gazpacho general general tso's chicken german german dutch babies german potato pancakes german sauerbraten sauerbraten german sauerbraten erman pancakes dutch babies german sauerbraten sauerbraten babies german sauerbraten german sauerbraten erman sauerbraten habaneroo haeng hainanese halva harissa harriet health heartsT herbes horseradisht hummus hummus taheeni hungarian^ hunkar hunkar begendi teaspoon chopped garlic teaspoon cinnamon teaspoon coarse kosher teaspoon cornstarch teaspoon crushed chili paste sambal oelek taste teaspoon crushed pepper teaspoon cumin teaspoon curry teaspoon curry powder teaspoon curry powder madras teaspoon syrup molasses teaspoon dijon mustardt teaspoon distilled white vinegar teaspoon double-acting baking powder teaspoon dried basil fresh leaves teaspoon dried teaspoon dried oregano teaspoon dried parsley flakesz teaspoon mustardr teaspoon pepper sauce pepper teaspoon fennel seeds coarsely chopped teaspoon finely minced garlic teaspoon fresh chives aspoon fresh chives sauceW sugar white brown chopped shallots cider vinegar fresh chopped parsley grated ginger light light brown sugar sodium sauce minced garlic sesame sugar water sauce kikommen oyster sauce spoons water proofing basil leaves snipped beurre blanc brown sugarV capers chopped fresh cilantro blanc beurre blanc blanc basil leaves snipped beurre blanc Computer Cuisine B&W Printout - Large Recipe Listing Conversionsns inaka@tdl.comd 10 mins.e 5 mins.f Recipe: Garlicky Green Beans Ingredients: 1 lb green beans, trimmed 1 tsp paprika 1/3 cup onion, chopped 16 oz canned whole tomatoes, drained (save liquid) and chopped 2 tsps garlic, minced 2 tsps oil 1 tbls flour Method: Steam the green beans for 5 minutes. Quickly chill under cold water. Set aside. Saute the onion and garlic in the oil in a medium size saucepan for about 3 minutes. Stir in the flour and paprika. Cook for 1 minute. Stir in the reserved liquid from the tomatoes. Cook, stirring, until slightly thickened. Add the tomatoes and the reserved green beans. Mix well. Cook, stirring, over medium heat for about 2 minutes or until heated through and the beans are tender-crisp. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ tbspse tearu teaspW teaspaoon teaspoonC 1228c inaka@tdl.comd 10 mins.e 10 mins.f Mediumg Mediumm Recipe: Gazpacho Ingredients: 2 cans peeled San Marzano Tomatoes 2 cucumbers, diced very small 1 onion, diced very small 4 celery stalks, diced very small 2 bell peppers, diced very small 2 Tbsp your favorite hot sauce (optional) 1/4 c red wine vinegar 1 tsp chopped garlic fresh cilantro salt and pepper, to taste Method: 1. Combine all ingredients together. 2. Add salt and pepper to taste, if desired. 3. Refrigerate in a covered container until cold. Serving suggestion: Garnish bowl with a dollop of regular or fat free sour cream in the center with a sprig of cilantro. If you like a more liquid gazpacho, add tomato juice or water until soup is desired consistency. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ A Item NameB Yesfq Yesfq Yesfq Yesfq Yesfq Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed. In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add cup of vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on paper B towels. Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens. sistency. American G HIJJFGI!! MXJK1VVEFE&! !!Jkk !!Jkk !!Jkk sHELP pDCDA !!Jkk !!Jkk !!Jkk iMGC= !!Jkk !!Jkk G HIJJFGI!! MXJK1VVEFE&! !!Jkk !!Jkk !!Jkk sHELP pDCDA !!Jkk !!Jkk !!Jkk iMGC= !!Jkk !!Jkk Recipe: Test Recipe Ingredients: 1 can (7 1/2 oz.) Alaska salmon 1/2 cup each chopped onions and chopped celery 1 clove garlic, minced 2 Tablespoons margarine 1 cup each diced potatoes and diced carrots 2 cups low salt chicken broth 1/2 teaspoon thyme 1 can (7 1/2 oz.) Alaska salmon 1/2 cup each chopped onions and chopped celery 1 clove garlic, minced 2 Tablespoons margarine 1 cup each diced potatoes and diced carrots 2 cups low salt chicken broth 1/2 teaspoon thyme 1 can (7 1/2 oz.) Ala ska salmon 1/2 cup each chopped onions and chopped celery 1 clove garlic, minced 2 Tablespoons margarine 1 cup each diced potatoes and diced carrots 2 cups low salt chicken broth 1/2 teaspoon thyme 1 can (7 1/2 oz.) Alaska salmon 1/2 cup each chopped onions and chopped celery 1 clove garlic, minced 2 Tablespoons margarine 1 cup each diced potatoes and diced carrots 2 cups low salt chicken broth 1/2 teaspoon thyme Method: Additional Notes (if any): Recipe From: ---------------------- 1228c inaka@tdl.comd 20 mins.e 15 mins.f Mediumg Recipe: General Tso's Chicken Ingredients: Sauce: 1/2 cup cornstarch 1/4 cup water 1+1/2 tsp minced garlic 1+1/2 tsp minced ginger root 3/4 cup sugar 1/2 cup soy sauce 1/4 cup white vinegar 1/4 cup cooking wine 1+1/2 cup hot chicken broth 1 tsp monosodium glutamate (optional) Meat: 3 lbs deboned dark chicken meat, cut into large chunks 1/4 cup soy sauce 1 tsp white pepper 1 egg 1 cup cornstarch Vegetable oil for deep-frying 2 cups sliced green onions 16 small dried hot peppers This reci cornstarch Vegetable oil for deep-frying 2 cups sliced green onions 16 small dried hot peppers This reci elted butter, and whisk til batter is smooth. Pour into pan or pans and bake at 450 for 15 minutes. The four small German babies will be done at this point. The one large one requires another 10 min bunches butternut squashes purpose flour purpose flour purpose flour butternut squashes bunches maitre'd sauce butternut squashes purpose flour apple slicesJ cream could probably replace flourL grapefruit segments chilled drained citrus strips sugarL unbleached flour sifted baking powder vegetable broth water cakes frozen overnight thawed peeled marzano tomatoes tomatoes carrots chicken breast halves bonet chicken thighs cliced onions clove garlic minced pressed cloves cloves garlicb cloves garlic coarsely chopped cloves garlic crushed coriander crushed coriander chinese parsley cilantro coriander seeds cornstarch cream tartar crushed pepper cumin cumin powder cumin seeds curry powder sauce dried basil dried oregano dried oregano dried oregano oregano dried oregano oregano oregano chilis optional ional chopped fresh ground pepper fresh lemon juice fresh finely chopped fresh savory chopped freshly grated orange black pepper freshly ground white black pepper garlic finely chopped garlic minced garlic powder cumin C<the gravy into a sauce bowl, and serve with the sauerbraten. German` 4 lb. top or bottom round roast 1 cup dry white wine 1 1/2 teas salt 10 peppercorns, crushed 1 onion, sliced thin 2 bay leaves 2 tabs pickling spices 2 cups water 3 tabs shortening 1/2 cup gingersnaps, crushed fine 1/2 cup sour cream 1228c inaka@tdl.comd Overnighte 3 hrsf Highg Highm Recipe: German Sauerbraten Ingredients: 4 lb. top or bottom round roast 1 cup dry white wine 1 1/2 teas salt 10 peppercorns, crushed 1 onion, sliced thin 2 bay leaves 2 tabs pickling spices 2 cups water 3 tabs shortening 1/2 cup gingersnaps, crushed fine 1/2 cup sour cream Method: Two days before you plan to use it, put the beef in a deep glass or pottery bowl. In a saucepan, mix the wine, salt, peppercorns, onion, bay leaves and pickling spices with 2 cups water and bring to a boil. illed Germanrman utes of baking, with the oven reduced to 350. After removing from the oven, sprinkle with the lemon juice and dust with confectioner's sugar. Serve at once while hot. German` 3 eggs, room temperature 1/2 cup milk 1/2 cup all-purpose flour 1/2 tsp salt 2 tblsp butter, melted 2 tblsp lemon juice confectioner's sugar 1228c inaka@tdl.comd 20 mins.e 35 mins.f Mediumg Mediumm Recipe: German (or Dutch) Babies Ingredients: 3 eggs, room temperature 1/2 cup milk 1/2 cup all-purpose flour 1/2 tsp salt 2 tblsp butter, melted 2 tblsp lemon juice confectioner's sugar Method: Butter either one 12" ovenproof skillet, or four 6" ovenproof skillets (pie or cake pans may be substituted). Beat the eggs until thoroughly mixed. Add the milk and blend well. Sift together flour and salt, and add slowly but continuously to the egg mixture, whisking as you do so. Add `Meat: 3 lbs deboned dark chicken meat, cut into large chunks 1/4 cup soy sauce 1 tsp white pepper 1 egg 1 cup cornstarch Vegetable oil for deep-frying 2 cups sliced green onions 16 small dried hot peppers This recipe is from Siam Oriental Restaurant, which is the consensus choice among my co-workers for the best General Tso's Chicken in Central Ohio: Chinese Sauce: 1/2 cup cornstarch 1/4 cup water 1+1/2 tsp minced garlic 1+1/2 tsp minced ginger root 3/4 cup sugar 1/2 cup soy sauce 1/4 cup white vinegar 1/4 cup cooking wine 1+1/2 cup hot chicken broth 1 tsp monosodium glutamate (optional) Meat: 3 lbs deboned dark chicken meat, cut into large chunks 1/4 cup soy sauce 1 tsp white pepper 1 egg 1 cup cornstarch Vegetable oil for deep-frying 2 cups sliced green onions 16 small dried hot peppers This recipe is from Siam Oriental Restaurant, which is ghanoogeb gimlet tonic ginger ginger fruit cocktail ginger garlic shrimp gingered gingered fruit glarus glazed glazed lemon cheese wings gobiF sourdough biscuits golden chicken marinade gotsu goulash goulash gulyas leves gourmet's gourmet's chicken tetrazzini graav graav grand-mere grandma's grandma's special granita granita granita pecial granita ealth heartsT herbes horseradisht hummus hummus taheeni hungarian^ hunkar hunkar begendi thoroughly thread threads three three tablespoons three cloves garlic chopped through thumb-sized thymeC thyme--or thyme--or thyme--or thyme--or me--or yme--or Diane Sandoval 25 mins.e 10 mins.f Mediumg Mediumm Recipe: Ginger Garlic Shrimp Ingredients: 1 pound uncooked shrimp, peeled, deveined 1 tablespoon oriental sesame oil or vegetable oil 1 tablespoon minced garlic 1 tablespoon minced fresh ginger 1/4 teaspoon dried crushed red pepper 3 tablespoons soy sauce 2 teaspoons cornstarch 1/2 cup canned low-salt chicken broth 1/4 cup rice vinegar 2 tablespoons sugar 6 green onions, cut into 1/2-inch pieces 1 cup snow peas Cooked rice You can add some diced red bell pepper to give this full-flav Gingered FruitB DessertsC 15 oz canned pineapple pieces 11 oz canned lychees 1 tblsp chopped glace' cherries 2 tblsp chopped crystallized ginger 1 cup flaked toasted almonds Drain the syrup from the canned fruits. Lightly combine the pineapple, lychees, glace' cherries and ginger in a serving bowl. Chill well. Sprinkle the almonds on top and serve immediatly. Peel banana; slice on bias dip in lemon juice. Combine with remaining fruits. Cover; chill. Just before serving, pour ginger ale over fruit. Ladle into chilled sherbets.G@1 C. Melon balls, chilled 1 Small Bottle of Ginger Ale, chilled AmericanL 1 Fully Ripe Banana Lemon Juice 1 lb. Can (2 Cups) fruit cocktail, chilled & drained 1 C. Fresh Strawberries, halved & chilled 1 C. Melon balls, chilled 1 Small Bottle of Ginger Ale, chilled 1228c inaka@tdl.comd 15 mins.e Nonef Noneg Recipe: Ginger Fruit Cocktail Ingredients: 1 Fully Ripe Banana Lemon Juice 1 lb. Can (2 Cups) fruit cocktail, chilled & drained 1 C. Fresh Strawberries, halved & chilled 1 C. Melon balls, chilled 1 Small Bottle of Ginger Ale, chilled Method: Peel banana; slice on bias dip in lemon juice. Combine with remaining fruits. Cover; chill. Just before serving, pour ginger ale over fruit. Ladle into chilled sherbets. Additional Notes (if any): Recipe From: inaka@tdl.com ---------------- an and toothpick comes out clean. 5. Cool cake in the pan, on a rack, for 10 minutes. Remove cake from pan and spread on icing at once, while cake is still hot (memo: this is what the book says, I wait until the cake is just warm, as I like a bit more glaze to stick on the cake--a hot cake just allows all but a glaze to melt off) Lemon IcingCream sugar and butter thoroughly. Mix in lemon zest and juice; spread on warm cake. Lemon Icing: 1 pound confectioners' sugar 8 T (1 stick) sweet butter, softened 3 tightly packed T grated lemon zest 1/2 c. FRESH lemon juice American flour, SIFTED (i used bread flour) 1/2 tsp baking soda 1/2 tsp salt 1 c. buttermilk 2 tightly packed T grated lemon zest 2 T FRESH lemon juice German Two days before you plan to use it, put the beef in a deep glass or pottery bowl. In a saucepan, mix the wine, salt, peppercorns, onion, bay leaves and pickling spices with 2 cups water and bring to a boil. Remove from the heat. When it is cool, pour over the beef. Cover the bowl tightly with foil, and refrigerate for at least two days, turning the meat in the marinade twice a day. Preheat the oven to 350. Melt the shortening in a covered roasting pan or casserole. Remove the meat from th e marinade, pat it dry with paper towels, and brown it well on all sides in the hot shortening. Drain off the fat, strain the marinade, and pour it over the meat. Cover and cook in the oven for 2-2 1/2 hours, or until tender. Remove the meat and keep warm on a platter. Put the roasting pan on a burner and add the gingersnap crumbs, stirring until the gravy is smooth and thickened. Stir in the sour cream, letting it get hot, but not allowing it to boil, lest it curdle. Slice the meat, pour limes limonspeeled1/3 linguine linguini links linquini lipton liqueur liquidf liquid ingredients liquor literM liters litre litres littleH little water little lumps course means liver ively liver livers lives living french baguette bread sliced 3/4-1 thick toasted loaves lobster lobsters Chinese` 15 oz canned pineapple pieces 11 oz canned lychees 1 tblsp chopped glace' cherries 2 tblsp chopped crystallized ginger 1 cup flaked toasted almonds 1228c inaka@tdl.comd 5 mins.e Nonef Noneg Recipe: Gingered Fruit Ingredients: 15 oz canned pineapple pieces 11 oz canned lychees 1 tblsp chopped glace' cherries 2 tblsp chopped crystallized ginger 1 cup flaked toasted almonds Method: Drain the syrup from the canned fruits. Lightly combine the pineapple, lychees, glace' cherries and ginger in a serving bowl. Chill well. Sprinkle the almonds on top and serve immediatly. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This reciB pe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ tdl.com/~inaka/inakasoft/ d bake for 1 hour and 5 minutes, or until cake pulls away from sides of p teaspoon garlic powder teaspoon ginger teaspoon grated lemon teaspoon ground black pepper teaspoon ground cinnamon teaspoon ground cloves teaspoon pepper sauce teaspoon pepper sauce tabasco teaspoon johnny's season teaspoon marjoram teaspoon minced ginger teaspoon minced jalapeno teaspoon nutmeg teaspoon onion powderd teaspoon oregano teaspoon paprika teaspoon pepper\ teaspoon pepper flakes ground allspice lemon pepper baking cayenne cayenne powder finely minced grated orange freshly ground black pepper #A9 The Siler Palate Cookbook, Julee Rosso and Sheila Lukins 30 mins.e 1 Hourf Highg Highm Recipe: Glazed Lemon Cake Ingredients: 1/2 pound (2 stickd) sweet butter, softened 2 c. sugar 3 eggs 3 c. flour, SIFTED (i used bread flour) 1/2 tsp baking soda 1/2 tsp salt 1 c. buttermilk 2 tightly packed T grated lemon zest 2 T FRESH lemon juice Lemon Icing: 1 pound confectioners' sugar 8 T (1 stick) sweet butter, softened 3 tightly packed T grated lemon zest 1/2 c. FRESH lemon juice Method: 1. Preheat oven to 325. Grease 10-inch tube pan 2. Cream butter and sugar until light an hopped parsley 1 green onion, chopped 1/4 teaspoon thyme 1/4 teaspoon oregano 1 teaspoon Worchestershire sauce 2 teaspoons Tabasco sauce 1 1/2 cups bread crumbs salt and pepper to taste gCream sugar and butter thoroughly. Mix in lemon zest and juice; spread on warm cake. )*+**+ Chop the eggplant into very tiny pieces. Heat oil, add mustard seeds, when popping add curry leaves, chillies, onions and fry till onions become transcluscent. Add tomatoes and eggplant and fry for another five minutes. If using tamarind paste add a cup and half of water, or pour equal quantity of extract from fresh pulp. Throw in the turmeric, salt and garlic. Let it simmer for a while until eggplant becomes really soft and is barely able to retain its shape. Remove from heat. Tomato-OnioB{n Gotsu More tomatoes can be substituted instead of the eggplant for a tomato- onion gotsu. Add more chillies if necessary. 6 hot green chilles, slit and cut into pieces curry leaves 1 tspn mustard 1/2 tspn turmeric garlic (optional) salt to taste 3-4 tbspn oilK Indian ric, salt and garlic. Let it simmer for a while until eggplant becomes really soft and is barely able to retain its shape. Remove from heat. Tomato-Onio c632K} zfjjifdcd mC43e ^53Lq c632K} zfjjifdcd mC43e ^53Lq c532K| yfiihfcbc Heat oven to 400 degrees Puree all items except wings and bread crumbs until smooth Manually coat wings with cheese mixture Roll goat cheese wings in bread crumbs In a large baking pan, bake wings for 45 minutes, turning once Transfer to platter and serve Chicken 2 1/2 pounds wings, trimmed and separated 6 ounces mild goat cheese 4 tablespoons chopped parsley 1 green onion, chopped 1/4 teaspoon thyme 1/4 teaspoon oregano 1 teaspoon Worchestershire sauce 2 teaspoons Tabasco sauce 1 1/2 cups bread crumbs salt and pepper to taste 1228c inaka@tdl.comd 20 mins.e 45 mins.f Highg Highm Gold Rush Sourdough BiscuitsB Breads & MuffinsC 1 1/2 cups flour 1 1/2 cups sourdough starter 1/4 cup shortening 1 tablespoon baking powder 2 tablespoons sugar 1 teaspoon salt 1 1/2 teaspoons baking soda (more if starter is very sour) pound dried noodles pound cheese crumbled pound fontina cheese sliced thick pound fresh mushrooms\ pound green beans 2-inch lengths steamed pound large uncooked shrimp shelled deveined pound dicedr pound shrimp chicken combination pound smoked salmon ation pound smoked salmon veined ginger grinded@ teaspoon cayenne pepper@ teaspoon dried oregano@ teaspoon onion powder@ teaspoon thyme@ teaspoon vanilla@ fresh black pepper@ ground black pepper@ poultry seasoning optional@ salt@ 1/2-3@ 1/2in/1in/1cm@ 1/2oz/125g@ wine@ bamboo shoots@ chopped radish@ heavy cream@ 1/3-1/2@ bourbon sherry wine@ butter@ heavy cream@ purpose flour@ black peppercorns crushed@ boiling water@ boiling water@ ater@ vinegar@ egar@ blackberry vinegar@ ugar@ sugar@ powder@ wine@ shortening@ roots removed@ tomato sauce vegetable sliced pineapple syrup chicken breasts skinned boned weight after boning chicken quarters whole boneless boobs boobs garlic cloves garlic crushed cloves garlic finely chopped cloves garlic minced cloves garlic minced pressed cloves garlic through garlic press crushed cardamom seeds soupe capres d'huile d'olive liquide soupe d'huile d'olive soupe blanc flour about shredded cooked chicken purpose flour all-purpose flour chicken broth cooked water cooked garbanzo beans reserved liquid cooked cornflakes crushed cooking county covered creamy culinary d-7118 dallas culinary d-7118 dallas d-7118 dalianis dallas d-7118 dalianis dallas d-7118 dalianis dallas d-7118 dalianis dallas d-7118 dalianis dallas dalianis dallas sPlace flour in a bowl. Make a well in the center and add starter. Add melted shortening and remaining dry ingredients. Turn out onto a lightly floured board and knead until the consistency of bread dough. Roll out to 1/2 inch thick, cut and put on a greased pan. Coat all sides with grease. Let rise over boiling water for 1/2 hour. Bake at 425 F for 15-20 minutes. AkThe name for these biscuits is derived from the generations-old sourdough starter which is still available. American &1 1/2 cups flour 1 1/2 cups sourdough starter 1/4 cup shortening 1 tablespoon baking powder 2 tablespoons sugar 1 teaspoon salt 1 1/2 teaspoons baking soda (more if starter is very sour) The name for these biscuits is derived from the generations-old sourdough starter which is still available. 1228c inaka@tdl.comd 1 hr & 30 mins.e 20 mins.f Mediumg Mediumm tuy{) suy{) (svy{ tuy{) suy{) (svy{ rswy( grated lemon grated orange grated romano cheese grated small carrot grated juice lemon grated lemon grated orange gravy greased great greekX greek olivesX greenH 1228c inaka@tdl.comd 25 mins.e 15 mins.f Mediumg Mediumm Recipe: Gotsu Ingredients: One small to medium eggplant 1/2 tbsp tamarind paste or extract from a tamarind size marble, soaked one large onion, chopped (if using little ones in a bag, about five) 2 ripe tomatoes, diced 6 hot green chilles, slit and cut into pieces curry leaves 1 tspn mustard 1/2 tspn turmeric garlic (optional) salt to taste 3-4 tbspn oil Method: Chop the eggplant into very tiny pieces. Heat oil, add mustard seeds, when popping add curry leaves, chillies, onions and fr ped (if using little ones in a bag, about five) 2 ripe tomatoes, diced 6 hot green chilles, slit and cut into pieces curry leaves 1 tspn mustard 1/2 tspn turmeric garlic (optional) salt to taste 3-4 tbspn oil Method: Chop the eggplant into very tiny pieces. Heat oil, add mustard seeds, when popping add curry leaves, chillies, onions and fr qswy( 'qtxy JLOQQPPg JLOQQPPg KMPRQQS JLOQQPPg JLOQQPPg KMPRQQS IKNPPOOf IJNPPOOf IKNPP teaspoon worchestershire sauce teaspoons chili powder sauce slice french bread about 4x3x1/4 inches slice galingale white teaspoon onion flakes optional eggplant trimmed halved lengthwise water stock pounds medium large shrimps peeled frozen lemonade concentrate tomato tomato tomato diced tomato medium tomato sliced baking powder cornstarch dried garlic flakes fresh ground white pepper garlic minced grated pared fresh gingerroot pepper cayenne taste shredded shrimp paste shrimp paste optional sauce white pepper Cut beef into 1 inch squares, add 1/2 tsp. salt. Chop onions and brown in shortening, add beef and paprika. Let beef simmer in its own juice along with salt and paprika for 1 hr. on low heat. Add water, diced potatoes and remaining salt. Cover and simmer until potatoes are done and meat is tender. Prepare egg dumpling batter:Add flour to unbeaten egg and salt. Mix well. Let stand for 1/2 hour for flour to mellow. Drop by teaspoonful into Goulash. Cover and simmer 5 minutes after dumplings B6rise to surface. Serve hot with dollops of sour cream. K Hungarian : 2 lb. beef chuck 1 tsp. salt 2 onions, white or yellow 2 Tbsp. lard or shortening 2 Tbsp. imported sweet paprika (most important to use real hungarian paprika for ultimate flavor) 2 bay leaves 1 Qt. water 4 peeled and diced potatoes 1/4 tsp. black pepper egg dumpling batter:1 egg 6 Tbsp. flour 1/8 tsp. salt 1228c inaka@tdl.comd 25 mins.e 1 hr & 45 mins.f GOOD ASS CHICKEN MARINADE SaucesC Ax****QUADRUPLE RECIPE**** 1 T. WHITE WINE 2 T. SESAME OIL 2 T. SUGAR 4 T. SOY SAUCE TONS OF GARLIC, GINGER & GREEN ONIONS AUMARINATE CHICKEN FOR AT LEAST 24 HOURS BBQ - GRILL OR ROAST ChineseL 0`y****QUADRUPLE RECIPE**** 1 T. WHITE WINE 2 T. SESAME OIL 2 T. SUGAR 4 T. SOY SAUCE TONS OF GARLIC, GINGER & GREEN ONIONS 1228c inaka@tdl.comd Overnighte Nonef Noneg LowjCThis is hands down the BEST chicken marinade on the planet! Try it!m GotsuB VegetablesC One small to medium eggplant 1/2 tbsp tamarind paste or extract from a tamarind size marble, soaked one large onion, chopped (if using little ones in a bag, about five) 2 ripe tomatoes, diced frostingZ frozenC fruit fruits fruits garnish fruity fryer frying^ fudge full-flavored fully further fusilli fusilli fusilli futomaki g/one galanga galangal galingale galliano gallo Mediumm Recipe: Goulash (Gulyas Leves) Ingredients: 2 lb. beef chuck 1 tsp. salt 2 onions, white or yellow 2 Tbsp. lard or shortening 2 Tbsp. imported sweet paprika (most important to use real hungarian paprika for ultimate flavor) 2 bay leaves 1 Qt. water 4 peeled and diced potatoes 1/4 tsp. black pepper egg dumpling batter:1 egg 6 Tbsp. flour 1/8 tsp. salt Method: Cut beef into 1 inch squares, add 1/2 tsp. salt. Chop onions and brown in shortening, add beef and paprika. Let beef simmer in its own juice along with salt and paprika for 1 hr. on low heat. Add water, diced potatoes and remaining salt. Cover and simmer until potatoes are done and meat is tender. Prepare egg dumpling batter:Add flour to unbeaten egg and salt. Mix well. Let stand for 1/2 hour for flour to mellow. Drop by teaspoonful into Goulash. Cover and simmer 5 minutes after dumplings rise to surface. Serve hot with dollops of sour cream. our cream. ?NZ^Y]`fq sqsvxxwz|xz{ogf_YRC5! EDDEFFGG 88:=>@>KZXP?CAIJF? @DFC@> >99;40+" #3EU^c [TQSLF;c@9B=@CCLS\jr }en~dRCICE@>>Id[KIOINU;a}} BM[forvqrplms ~vxpnsrptqrwupmnb? FGI minsC Vhot with dollops of sour cream. pastryc pastry pastry flour pastry purpose flour pastry preferred pastry 8-inch double crust pastry 8-inch double crust pastry double crust choux brisee beurre farine pates patted patties^ pattypan peach peaches pealed peanot peanot frying tblsp ground cinnamon peanutV peanut butter peanuts peanuts creamy chopped green onion chopped nutsd chopped parsley_ chopped onion chopped water chestnuts chopped-and chopped/washed/drain chopped1 chopped1/2 chopper chops chuck chuncked chunk chunked chunks chunky chunky/smooth chutney chutneys ciboules ciboules ciboules iboules ciboules ciboules ciboules ciboulette "'1;CFC?>B?@;<;550)$%" #2Jyr].=W* 2++8Lr \\VG-#D]djuwz{{x A0,+*^ UPPOP ^]`bkn 8<GEBDC,#(35)!!%(!""!&#$ !*)(%!#8' )/265$" ""# E$0-)b Xfnmb %ESn`Zacmqyr |}usnmh]TQ@5! !<546:>?Q[XE@?BDH?@CAA>FF>=> @<84//,! #6DW_c VSNIC;4<@=>>?B@MHPSR[`VQMHF EaICABJLNJJGMLC(P 7)1k`723h I @O^kossrruuoz ~~zxtwtuu{xutptoS' %+3@H I1HFLJG<;?95/,*$" ()$0 nHF>/!Y 1!&*- /Gbpru dN`ov~ 2.,)(' xNKJNP} 5PRV] WVX]gj 9<HPLC-"+76/"!*-' #,8A@7-!! &*140!! &$$%"#$ "% 1 C)5"= }ankpombl 4 lb Chicken, cut in pieces 1/2 lb Mushrooms, thinly sliced 5 T Unsalted butter 1/2 lb Spaghetti 2 T Flour 1 c Heavy cream 3 T Medium dry sherry Nutmeg to taste 1/2 c Parmesan cheese, grated 1228c inaka@tdl.comd 30 mins.e 40 mins.f Highg Highm Recipe: Gourmet's Chicken Tetrazzini Ingredients: 4 lb Chicken, cut in pieces 1/2 lb Mushrooms, thinly sliced 5 T Unsalted butter 1/2 lb Spaghetti 2 T Flour 1 c Heavy cream 3 T Medium dry sherry Nutmeg to taste 1/2 c Parmesan cheese, grated Method: In a kettle, combine the chicken with enough salted water to cover it by 2 inches. Bring water to a boil, and simmer the chicken for 20 minutes or until it is tender. Let chicken cool in the broth, separate the meat from the skin and bones removed Curing: 21/2 Tabs salt 11/4 Tabs sugar 1 1/2 Tabs dried dill or fresh dill 2 or 3 Tabs Cognac Pumpernickel 1228c Julia Childd Overnighte 10 mins.f Mediumg Mediumm Grandma's Special K BarsB CookiesC 6 half nwhile, in a large saucepan, cook the mushrooms in 2 Tbsp butter over mod-low heat, stirring, until they are softened. In a kettle of boiling salted water, cook spaghetti until it is al dente. Drain it well. In a saucepan melt remaining butter over mod-low heat. Add flour and cook the roux, stirring, for 3 minutes. Whisk in the reserved broth, cream and Sherry. Bring the sauce to a boil, whisking, and simmer it for 5 minutes. Season with nutmeg and salt and pepper to taste. Stir half y into the mushrooms with the spaghetti and transfer it to a well-buttered 2-1/2-qt. baking dish, making a well in the center. Add the chicken meat to the remaining sauce, combine well. Spoon this into the center of the spaghetti and sprinkle with Parmesan cheese. Bake in the middle of a preheated 350f oven for 25-30 minutes or until pale golden in color. Serve immediately. Italian flavored flavoring flavours fliets florets florets2 florida flounder orida floury@ following@ layers@ every cooked bows@ fraiche@ fresh@ fresh flat-leafed parsley leaves garnish@ fresh leaves don't fresh rosemary sprigs garnish@ freshly ground black pepper@ frosting@ fruit@ cinnamon optional@ half-salt@ hardboiled@ herbs@ cooked sauce@ icing@ 6-quart combine@ inner@ introduce@ it's@ italian@ italy@ jalapeno@ jars@ juice juice lemon@ juice lemon@ julienned@ kilogram@ large@ lasagna@ lasagne@ lb/450g@ leek@ lemon lentil@ light sauce@ meant specifically certain dishes good@ local@ lukewarm@ maitre'd sauce@ many@ marjoram--or@ 1/2c butter or margarine 1c peanut butter 1c chocolate chips 1c butterscotch chips 3c rice krispies or special k 1pkg miniature marshallows AfMelt first four ingredients over hot water. Add cereal and marshmellows. Press into 9x13 pan and chll. American` 1/2c butter or margarine 1c peanut butter 1c chocolate chips 1c butterscotch chips 3c rice krispies or special k 1pkg miniature marshallows 1228c inaka@tdl.comd 5 mins.e 15 mins.f Mediumg Highm Recipe: Grandma's Special K Bars Ingredients: 1/2c butter or margarine 1c peanut butter 1c chocolate chips 1c butterscotch chips 3c rice krispies or special k 1pkg miniature marshallows Method: Melt first four ingredients over hot water. Add cereal and marshmellows. Press into 9x13 pan and chll. Additional Notes: Recipe From: inaka@tdl.com This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ e From: inaka@tdl.com ounces noodles cooked ounces cheese ounces cream ounces spanish onions dicedw ounces uncooked vermicelli ounces yukon potatoes peeled 1-inch pieces butterc canned salmon cooked small shrimp surimi creamasoftenedd diced potatoes noodles cooked drained cheese chunked fusilli macaroni cooked drained cooled gorgonzola other cheese crumbled ground wholemeal flour cheese crumbled drained cooled 1 C. Crab meat, chilled and drained 1 T. lemon juice 2 C. Grapefruit segments, chilled & drained Large lettuce Leaves 1/2 C. Mayonnaise or salad dressing 2 T. Catsup Tabasco Sauce (drops)a 1228c inaka@tdl.comd 25 mins.e Nonef Highg Highm Recipe: Grapefruit Crab Cocktail Ingredients: 1 C. Crab meat, chilled and drained 1 T. lemon juice 2 C. Grapefruit segments, chilled & drained Large lettuce Leaves 1/2 C. Mayonnaise or salad dressing 2 T. Catsup Tabasco Sauce (drops) Method: Flake crab meat, removing the bony bits. Sprinkle with lemon juice. Alternate grapefruit and crab in lettuce lined cocktail glasses. Combine remaining ingredients to make sauce; chill. Pour over Additional Notes (if any): Recipe From: inaka@tdB l.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ /www.tdl.com/~inaka/inakasoft/ grape grape leaves stuffed grapefruit grapefruit cocktail grappa grass grass skirt grasshopper fried spare-ribs gratin graubuenden gravad gravlax gravy great great muffins greek] greek cheese greek chicken cheese greek shishkebab shishkebab cheese greek shishkebab heese greek shishkebab shishkebab gulyas habaneroo haeng hainanese halva harissa harriet health heartsT herbes horseradisht hummus hummus taheeni hungarian^ hunkar hunkar begendi saltK softened butterK softened butterK sauce thinly sliced green onions tomato paste tablespoons purpose flour tablespoons all-purpose flour tablespoons butter tablespoons butter bacon tablespoons butter tablespoons chopped fresh basil teaspoons dried tablespoons chopped fresh cilantro tablespoons chopped fresh italian parsley tablespoons chopped green onions about tablespoons dijon mustard tablespoons sherry tablespoons extra virgin olive tablespoons extravirgin olive tablespoons finely chopped fresh tablespoons flour tablespoons fresh juice tablespoons granulated sugar tablespoons sweet mustard needed tablespoons light cream tablespoons mayonnaise tablespoons vegetable juliennedV julienned bamboo shoots julienned ginger julienned haikawa celeri pepper julliennedV citron citrons justa justifier| kaffir kahula kalamata kamaboko kampyo kampyo gourd shavings kappamaki kasseri kebabs keep^ tightly covered refrigerated until serving keeping keiko kellogg's kernelsC ketchup khorosho kibba kicks kidneyR kikommen Bon App May 1995 30 mins.e 15 mins.f Recipe: Grape Leaves Stuffed With Rice Ingredients: 1/2 cup olive oil 2 large onions, finely chopped 2 cups long-grain white rice 5 tablespoons fresh lemon juice 3 tablespoons chopped fresh Italian parsley 3 tablespoons finely chopped fresh dill 5 cups (or more) hot water 1 32-ounce jar grape leaves*, rinsed, drained, tough stems trimmed Plain yogurt and lemon wedges Method: Heat oil in heavy large saucepan over medium-high heat. Add onions; saut until translucent, about 7 minutes. 3 tablespoons chopped fresh Italian parsley 3 tablespoons finely chopped fresh dill 5 cups (or more) hot water 1 32-ounce jar grape leaves*, rinsed, drained, tough stems trimmed Plain yogurt and lemon wedges Method: Heat oil in heavy large saucepan over medium-high heat. Add onions; saut until translucent, about 7 minutes. 1/2in/1in/1cm 1/2ounce 1/2oz 1/2oz fresh yeast 1.5tsp dried yeast pinch pinch masala@ matchsticks@ meats@ medium-size@ methi@ glaze@ mince@ minced minced garlic garlic taste@ minced/ground@ mixed ml/2@ more@ morsels@ mushrooms must@ mustard seeds mutton@ neri@ nonstick@ noodles@ nuoc@ nutmeg@ oatmeal@ oelek@ olive olive once@ small butternut squash@ once@ tomato@ once@ opped@ caraway seeds cumin@ orange-flavored@ others@ over@ owner@ parboiled@ parmasan@ parmesan cheese shake parsnips@ pastry@ peanuts chunky peanut butter@ `O1 ounce green creme de menthe 1 ounce light cream 1 ounce white creme de cacao 1228c inaka@tdl.comd Nonee Nonef Noneg Recipe: Grasshopper Ingredients: 1 ounce green creme de menthe 1 ounce light cream 1 ounce white creme de cacao Method: In a shaker half filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ .tdl.com/~inaka/inakasoft/ until each piece is covered with the mix ture. Leave for at least half an hour. Heat the oil in a deep-fryer until a light haze appears. Fry the pieces of rib for about 6-8 minutes until well-browned. Remove with a slotted spoon, drain and serve. not cover. Place the roast under the broiler and baste with the honey-soy mixture. Broil the roast all around, turning as the outside becomes brown and forms a nice crust with the honey-soy baste. After a nice golden brown crust has formed, turn off the broiler and set the oven on 325 degrees. Bring the foil up over the roast and seal. Cook at 325 degrees for 20 minutes per pound. When done, remove from the oven and let sit, covered for about 15 minutes to set the juices. To Serve: * Remove from the pan and make slices about 3/4" thick. Set on a large serving platter keeping the slice together in a circle so that the stuffing forms the inner circle of each slice. Garnish with thin twisted slices of oranges and parsley. Ladle some of the pan drippings on each piece. Enjoy. r at widest part of leaf. Fold bottom of leaf over. Fold sides in. Roll up. Place seam side down in pan. Repeat filling and rolling with remaining rice filling and grape leaves, stacking filled leaves atop one another in pan if necessary. Pour enough hot water over just to cover. Place heavy large heatproof plate over stuffed grape leaves. Cover. Simmer over medium-low heat until leaves are tender and rice is cooked through, about 1 hour. Using slotted spoon, transfer stuffed grape leavesCM to platter. Serve warm or cold with yogurt and lemon wedges. Makes About 24 Ga1 32-ounce jar grape leaves*, rinsed, drained, tough stems trimmed Plain yogurt and lemon wedgesK Greek sorted soura white breacrumbssoaked in1/2 flour flour sifted fresh strawberries halved chilled alved chilled parsley leaves stemmed minced fresh parsley leaves stemmed minced cream chilled mayonnaise melon balls chilled warmed moderately packed sun-dried tomatoes oil-packed drain niblets frozen thawed onions finely chopped pickling plain flour quick cooking rolled raisin cereal raisins drained salad shortening sugar thinly sliced onion unstuffed purpose flour vinegar walnuts choppedN water water chestnuts chopped whipping cream minsJ minsK minsn about about weeks 4 garlic cloves, finlely chopped 4 large coriander roots, chopped 2 tbs/30ml flour 1 egg 2 tbs/30ml fish sauce 2 tbs/3ml light soy sauce 1 lb/450g pork spare-ribs, chopped into 1.5-2in/4-5cm pieces(ask your butcher to do this for you) oil for deep frying 1228c inaka@tdl.comd 20 mins.e 10 mins.f Highg Highm Recipe: Grat Dook Moo Tod Deep Fried spare-ribs Ingredients: 4 garlic cloves, finlely chopped 4 large coriander roots, chopped 2 tbs/30ml flour 1 egg 2 tbs/30ml fish sauce 2 tbs/3ml light soy sauce 1 lb/450g pork spare-ribs, chopped into 1.5-2in/4-5cm pieces(ask your butcher to do this for you) oil for deep frying Method: Using a pestle and motar or a blender, pound or blend the garlic and coriander roots together, In a large bowl, mix the flour with garlic and coriander mixture. Mix om, then one of the filets, skin side down, then more dill, then the other filet, skin side up. Put the thick 1/2 cup olive oil 5 cloves garlic 1/4 cup grated parmesan cheese 1/4 cup walnuts or almonds (you can use all spinach if you cannot find the fresh basil and then add 2 tsp crushed dried basil)K Italian 3-4 lbs boneless pork loin 2-3 tbs soy sauce 3 tbs honey garlic salt to taste (optional) spinach and basil pesto Pesto 1 cup firmly packed fresh spinach leaves 1 cup firmly packed basil leaves 1/2 cup olive oil 5 cloves garlic 1/4 cup grated parmesan cheese 1/4 cup walnuts or almonds (you can use all spinach if you cannot find the fresh basil and then add 2 tsp crushed dried basil) 1228c inaka@tdl.comd 20 mins.e 1 Hourf Highg Highm Spring Potato Salad With TunaB SaladsC of the roast. Stuff the cuts with the pesto- use all the pesto. Retie the two halves of the roast together. Mix together the honey, soy sauce, and garlic salt. Line a baking pan with heavy duty foil--enough to cover the roast. Set the roast inside the foil--do AuSeed bell peppers and habaneros. Combine in blender and thoroughly blend. Watch out, this one is hotter than hell!! Korean` 2 Yellow (Orange) Bell Peppers 2 Medium Onions 8 Habaneros (Scotch Bonnets) Peppers 1 cup Water 2 Cloves Garlic Salt to Taste 1 Cup Oil 1228c inaka@tdl.comd 15 mins.e Nonef Recipe: Guasacaca Sauce - Hot!! Ingredients: 2 Yellow (Orange) Bell Peppers 2 Medium Onions 8 Habaneros (Scotch Bonnets) Peppers 1 cup Water 2 Cloves Garlic Salt to Taste 1 Cup Oil Method: Seed bell peppers and habaneros. Combine in blender and thoroughly blend. Watch out, this one is hotter than hell!! Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuis ^naka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ Dch boiled new potatoes and Maitre'd sauce.NOTE: You can broil or grill thick slices of gravlax. 3 Tbsp dark french coarse-ground mustard 1 Tbsp sugar 1/2 tsp salt pinch ground white pepper 1 Tbsp vinegar 6 Tbsp olive oil 6 Tbsp dillK Scandinavian` 1/4 cup salt 3 Tbsp sugar 2 Tbsp white pepper 4 tsp allspice 3 Tbsp gin 2 bunches dill 3 Tbsp dark french coarse-ground mustard 1 Tbsp sugar 1/2 tsp salt pinch ground white pepper 1 Tbsp vinegar 6 Tbsp olive oil 6 Tbsp dilla 1228c inaka@tdl.comd Overnighte 15 mins.f Mediumg Highm Great Bran MuffinsB Breads & MuffinsC 8Dq2 C. Buttermilk 1 C. Bran (Kellogg s All Bran) 1 C. Flour 1/2 Cube Margarine 1/2 C. Brown Sugar 1 Egg 1/2 t. Salt a glass or ceramic dish, put some dill on the bottom, then one of the filets, skin side down, then more dill, then the other filet, skin side up. Put the thick butter butter butter clarified butter caster sugar granulated sugar chopped parsley chopped peeled fresh ginger curry powder flour fresh garlic minced garlic minced sauce honey shortening melted butter margarine minced fresh dried olive sauce olive olive substitute^ substitute cayenne sugar sucre glace sucree sugarG sugar AeThe Dough : 3 cups all purpose flour 1 cup warm water 2 tbl spoons oil 1/2 spoon oregano dash of salt the dough :mix ingredients; knead for about 2-3 minutes; adding flour to until it doesn't stick to the hands - separate into 3 equal parts the filling :beat eggs; mix all other ingredients; heat in pot until cheese starts melting; allow to cool to room temperature; then mix in eggs the assembly : ------------- roll out the 3 dough balls- so that each one is a bit bigger than your baking pan (i use 8x12 in.)- the amount of dough, for that size will give you the right thickness place the fir claypot black chicken black chili oranges black black russian blackberry ketchup blackened snapper blender spinach sauce blodig bloody bloody blueberry cobbler blueberry muffins blueberry muffins blueberry quick bread sprouts nd vinegar. Add the oil drop by drop as if making a mayonnaise. Add the dill. Let the sauce sit for about 10 minutes. (6) Cut off either thin (nearly horizontal) slices, or thick vertical slices, to taste. (Don't cut through the skin). Serve as an appetizer on thin slices of buttered rye bread (with a little lemon juice and some finely chopped dill), or as a main dish wit In a small saucepan mix tahnini with miso and turn on the heat. Stir continuously while adding water and herbs and keep stiring while it begins to boil (this scorches quite easily and thickens quickly). As soon as it isthick but still a good consistency for spreading take it off the heat.When cool put it in the fridge. This is a great sandwich spreadlike patewith lettuce and mayo. To dress it up for hors d'ouvres experiment with a bit of brandy sherryand capers - you get the idea! Middle Eastern`u1/2 c. tahini 1/4 c. water 1-2 T. rice miso (to taste )black pepper to taste 1/2 t. onion powder 1/2 t. fines herbes 1228c inaka@tdl.comd 15 mins.e 5 mins.f Teisin Lap (Plate Cake)B Breads & MuffinsC 8 oz Plain flour 2 t Baking powder 1/2 t Grated nutmeg 2 oz Butter 2 oz Lard 4 oz Soft brown sugar 4 oz Mixed dried fruit 2 Eggs, beaten 1/4 pt Cream, or buttermilk /2 t. fines herbes inaka inaka r about 15 minutes on each side. Then I reheat the broth to a boil, and immediately take it ofB|f of the heat and put in the rest of the ingredients. In less than a minute, the soup is ready for serving. Salt to taste. AgI had an unusual hot and sour soup at a taiwanese restaurant in detroit, and made a copy which follows. Chinese`h I had an unusual hot and sour soup at a taiwanese restaurant in detroit, and made a copy which follows.a 1228m 121129k 0/0/1 these biscuits derived pearl onions reserved herbed roast secret light dumplings never never shell stock stuffing their there they're thicky thickened thickening thickly thighsu thinU desired consistency thinga thingsk think 1228c inaka@tdl.comd 25 mins.e 1 hr & 45 mins.f Mediumg Mediumm Recipe: Tajine Ingredients: olive oil butter 500 g of chopped lamb ( no bones) 1 onion 1 piece of fresh ginger root ( about 2,5 x 2,5 cm ) 1 piece of cinnamon (about 5 cm ) a touch of saffron ( just for the colour ) 200 g of dried fruits 25 g of sesame seed salt and freshly grinded black pepper to taste Method: Fry meat, onion and seasoning until the meat turns brown (you can either squeeze the ginger in a garlic-squeezer or something, or you can smash it and add the whole thing). or the colour ) 200 g of dried fruits 25 g of sesame seed salt and freshly grinded black pepper to taste Method: Fry meat, onion and seasoning until the meat turns brown (you can either squeeze the ginger in a garlic-squeezer or something, or you can smash it and add the whole thing). me seed. Middle Eastern he roasted sesame seed. butter butter flavored crisco butter softened buttermilk buttermilk buttermilk enough buttermilk measuring flour canned unsweetened coconut cashew halves celery leaves cheddar cheese shredded chicken broth chicken stock chocolate chips chopped clams chopped fresh cilantro coriander chopped fresh mushrooms chopped green onions chopped green peppers chopped sproutsW sauce side of one filet against the other's thin side. Cover with plastic wrap (NOT ALUMINUM FOIL) and put a cutting board or similar on top with some weight on it (e.g. a couple of beer cans). (4) Put it in the refrigerator for a day or so. (Thin filets are ready in 1 day, thicker in 2 days.) Turn the filet over once or twice during this time. Pour off the brine, otherwise the fish will be too salty. The fish will keep for a week in a refrigerator after pouring off th e brine. (5) Make the sauce, "Maitre'd sauce". Mix together the mustard, sugar, salt, pepper, and vinegar. Add the oil drop by drop as if making a mayonnaise. Add the dill. Let the sauce sit for about 10 minutes. (6) Cut off either thin (nearly horizontal) slices, or thick vertical slices, to taste. (Don't cut through the skin). Serve as an appetizer on thin slices of buttered rye bread (with a little lemon juice and some finely chopped dill), or as a main dish wit sliced almonds snipped fresh chives cream sauce sauce taste spicy brown mustard stock water strained fresh lemon juice lemon juice strained fresh lemon juice strained fresh lemon juice tomato paste unsalted butter vegetable vinegar waterS water degrees whipping cream white vinegaru vinegar worcestershire sauce worcestershire sauce canned chipotle peppers celery chopped green pepper chopped optional onion thinly sliced chopped water stick butter softened sproutsV caraway seeds 1 can (7 1/2 oz.) Alaska salmon 1/2 cup each chopped onions and chopped celery 1 clove garlic, minced 2 Tablespoons margarine 1 cup each diced potatoes and diced carrots 2 cups low salt chicken broth 1/2 teaspoon thyme 1 can (7 1/2 oz.) Alaska salmon 1/2 cup each chopped onions and chopped celery 1 clove garlic, minced 2 Tablespoons margarine 1 cup each diced potatoes and diced carrots 2 cups low salt chicken broth 1/2 teaspoon thyme 1 can (7 1/2 oz.) Alaska salmon 1/2 cup each chopped oni }ons and chopped celery 1 clove garlic, minced 2 Tablespoons margarine 1 cup each diced potatoes and diced carrots 2 cups low salt chicken broth 1/2 teaspoon thyme 1 can (7 1/2 oz.) Alaska salmon 1/2 cup each chopped onions and chopped celery 1 clove garlic, minced 2 Tablespoons margarine 1 cup each diced potatoes and diced carrots 2 cups low salt chicken broth 1/2 teaspoon thyme If you have any questions, please send email to: inaka@tdl.com Recipe From: inaka@tdl.com --------------- freshU pinch brown sugar pinch coriander pinch dillweede pinch freshly ground black pepper pinch ground allspice pinch pinch monosodium glutamate pinch pepper pinch pepper pinch sugar pinch sugar optional pinch sugar optional pinch white pepper pinch pepper pinch pinch sugar pinch white pepper pinches pineapple pineapple sliced pinkR pintO pintoR pintsw pints/825ml piping pistashio bread pitted Adjust heat with tobasco sauce. Cook until mixture starts to boil and is thoroughly mixed. Thicken with corn starch to desired thickness. Chinese` 1 Cup Soy Sauce 2 Tsp Ginger 1/2 Cup Brown Sugar 1/2 Cup Water 1 Tsp Garlic Powder 1/2 Cup Sherry 1 Tsp Onion Powder 1/2 Tsp Chinese 5-spice 2 TBS Lemon Juice 1+ TBS Worcestershire Sauce 1228c inaka@tdl.comd 15 mins.e 10 mins.f Mediumm Recipe: Stir Fry Sauce Ingredients: 1 Cup Soy Sauce 2 Tsp Ginger 1/2 Cup Brown Sugar 1/2 Cup Water 1 Tsp Garlic Powder 1/2 Cup Sherry 1 Tsp Onion Powder 1/2 Tsp Chinese 5-spice 2 TBS Lemon Juice 1+ TBS Worcestershire Sauce Method: Adjust heat with tobasco sauce. Cook until mixture starts to boil and is thoroughly mixed. Thicken with corn starch to desired thickness. Additional Notes (if any): Recipe From: inaka@tdl.com ----------------------------- he filling and roll up towards the point.Moisten the end and stick down. 4. Heat oil in deep fryer or wok.Have a wire rack with paper towels ready at hand for draining.When oil is hot slide in 3 or 4 spring rolls and fry until golden brown.Remove to rack and drain excess oil. 5. Arrange spring rolls on a plate and garnish with sprigs of coriander or parsley.Serve with a dish of Thai sweet chili sauce. 1 large green onion finely chopped 1 small carrot finely grated 1 cabbage leaf finely chopped 100 g bean sprouts chopped 125 g finely minced pork or chicken 1 tablespoon fish sauce vegetable oil for deep frying. K tahini tajine tandoori tapenade tarts tartufi tasty tasty vegetable spread teisin teisin plate chile chili tenderloinU tenderloins tequila tequila sunrise teriyaki teriyaki marinade teriyaki wings recipe tetrazzini tex-mex tex-mex chicken appetizers chicken coconut chicken marinade chicken salad chicken fresh basil 1 can chick peas (or 3/4 cup cooked) 4 cups boiling water 1 cup bulgar wheat, raw 1 1/2 cup fresh parsley 3/4 cup fresh mint, minced 3/4 cup scallion, chopped Pour the boiling water over the bulgar wheat and let stand, covered for 2 hours until the wheat is light and fluffy. Drain the water by putting the wheat in a strainer. Combine the wheat, chick peas and the other ingredients and chill for one hour Gq3 medium tomatoes, chopped 1/2 cup lemon juice 1/4 cup olive oil 1-2 teaspoon salt freshly ground pepper to tasteK Middle Eastern 1 can chick peas (or 3/4 cup cooked) 4 cups boiling water 1 cup bulgar wheat, raw 1 1/2 cup fresh parsley 3/4 cup fresh mint, minced 3/4 cup scallion, chopped 3 medium tomatoes, chopped 1/2 cup lemon juice 1/4 cup olive oil 1-2 teaspoon salt freshly ground pepper to taste 1228c inaka@tdl.comd 3 hrse Nonef TajineB LambC SaladsC offsetthe often andwe always pickles straight garden saltedY salted peanuts roasted garlic chilies spices saltine-type salty sambal samneh sandwich sardinesY sauceD inaka indian ingred olive oil butter 500 g of chopped lamb ( no bones) 1 onion 1 piece of fresh ginger root ( about 2,5 x 2,5 cm ) 1 piece of cinnamon (about 5 cm ) a touch of saffron ( just for the colour ) 200 g of dried fruits 25 g of sesame seed salt and freshly grinded black pepper to taste Fry meat, onion and seasoning until the meat turns brown (you can either squeeze the ginger in a garlic-squeezer or something, or you can smash it and add the whole thing). Put meat and onion in a North-african cooking-pot (forgot its name, but an ordinary stewpot will do just as fine). Add water to a level that just covers the meat, put the lid on the pot, and stew for about 1 hour. Add dried fruits, and stew for another 30 minutes. Roast sesame seed in a grill or dry frying pan till itBN's brown. Remove the cinnamon and cover the dish with the roasted sesame seed. Middle Eastern TajineB LambC apple slicesJ buttermilk celery finely chopped cleaned cooked shrimp cooked black beans cooked pumpkin small cream could probably replace white extra-virgin olive -virgin olive white extra-virgin olive virgin olive unbleached flour sifted baking powder vegetable broth water cakes frozen overnight thawed condensed peeled marzano tomatoes tomatoes carrots chicken bouillon cubes chicken breast halves bonet chicken thighs cliced onions clove garlic minced pressed cloves cloves garlicb cloves garlic coarsely chopped cloves garlic crushed mustard seeds mustard-based mustard-dill mustard-dill sauce mustard-flavored flavored recipe cabbage nappa nappa cabbage chopped spinach national native natural natural-flavoredh naturally naturel navyR necessary needed needs neighbours nestle neveru potatoesI niblets nicely niraY noires non-fat non-iodized[ noodlesW normal north northern nouveaux company's cookbook cookbook julee rosso sheila lukins sticker sticks fried chicken cashews fried lemon-soy vinaigrette sauce stock strawberry strawberry daiquiri strawberry margarita streusel stuffede stuffed boneless roast stuffed bread stuffed cabbage boneless roast stuffed bread stuffed cabbage stuffed cabbage sorma stuffed mushrooms stuffed mushrooms stuffed mushrooms stuffed squash stuffed leaves stuffed leaves stuffed habanero chileso style suckling sugar suisse summer summer potato tomatoes basil dried tomatoes bread bread crumbs bread-crust makes makes large spring rolls small d'oeuvre makes muffins makes pancakes makes loaves makes loaves makes servings about makes makes dozen makes about dozen makes about fritters makes about quarts using about pound dills quart makes about griddlecakes makes about making mandolin mangetout/snow mango mangoes manicotti manual manuscript manuscript uscript Pour buttermilk over bran and set aside. Soak raisins in hot water and set aside. Cream butter, sugar and egg. Add buttermilk and bran mixture. Mix in flour, salt, baking soda and bran cereal. Drain off water from raisins and add to batter. Mix well. Let it rest in refrigerator for about 12 hours. Mixture should be light and airy. DO NOT STIR. Pour into paper lined muffin tins, (about 2/3 full). Bake at 375 for 25 minutes. Batter will keep in the frige for 2 weeks. Bake as needed.Ba When baking, if there are any extra muffin cups not filled, fill them with water when cooking. G@2 t. Baking Soda 1 C. Raisin Bran Cereal 1 C. Raisins (drained) AmericanL 2 C. Buttermilk 1 C. Bran (Kellogg s All Bran) 1 C. Flour 1/2 Cube Margarine 1/2 C. Brown Sugar 1 Egg 1/2 t. Salt 2 t. Baking Soda 1 C. Raisin Bran Cereal 1 C. Raisins (drained) 1228c inaka@tdl.comd Overnighte 25 mins.f GREAT BRAN MUFFINS Breads & MuffinsC 2 CUPS BUTTERMILK 1 CUP BRAN - (KELLOGG'S ALL-BRAN) 1 C FLOUR 1/2 CUBE MARGARINE 2 t. BAKING SODA 1/2 C. BROWN SUGAR POUR BUTTER OVER BRAN & SET ASIDE. SOAK RAISINS IN HOT WATER AND SET ASIDE. CREAM BUTTER, SUGAR AND EGG. ADD BUTTERMILK AND BRAN MIXTURE. MIX IN FLOUR, SALT, BAKING SODA AND BRAN CEREAL. DRAIN OFF WATER FROM RAISINS AND ADD TO BATTER.---MIX WELL. LET MIXTURE REST IN REFRIGERATOR FOR ABOUT 12 HOURS. MIXTURE SHOULD BE LIGHT AND AIRY. DO NOT STIR !! POUR INTO MUFFIN TINS, PAPER LINED, 2/3 FULL. BAKE AT 350 FOR 25 MINUTES. B *** BATTER WILL KEEP IN REFRIGERATOR FOR TWO WEEKS. BAKE AS NEEDED. ****WHEN COOKING, IF THERE ARE ANY EXTRA MUFFIN CUPS NOT FILLED, FILL THEM WITH WATER WHILE MUFFINS ARE COOKING. shredded mozzarella sliced rhubarb water water dozen small clams cleaned dried chilies dried mushrooms dried chiles drops tabasco sauce fresh yolks beaten beaten sprinkle chopped parsley serve serve serve Tamago (egg omelet) 2 Tbsp. water 1 Tbsp. cornstarch 1 Tbsp. sugar 1/2 tsp. salt 5 eggs, well beaten Fishcake(kamaboko) purchase colored steamed fishcake, cut into pieces 1/2 inch thick Vegetables carrots, steamed, cut in 1/4 inch thick sticks avacado, in 1/4 inch sticks pickled daikon, 1/4 inch sticks other pickled vegetables Fried tofu(tofu cutlet) purchased and cut into strips 1/2 inch thick the potatoes tho roughly in a sieve. Take the Marjoram from the stalks, and chop finely. Mix salt, pepper and marjoram with the egg yolks and cream. Grease a casserole dish, and place half the potatoes in the form. Chop the ham finely, and spread half over the potatoes. Sprinkle salt and pepper over the layers. Place the rest of the potatoes in the dish, and then pour the egg mix over the top. Sprinkle with ham, and dot the top with the remainder of the butter used for greasing the dish. Cook on 250 american vst layer on the greased pan, with ends hanging over the pan rim - add half the filling follow on with the second dough layer -add the rest of the filling finish off with the last dough layer; fold the dough layers together pluck a few holes, making sure you go through the second layer of dough bake for 3/4 hour at around 400F enjoy, with a simple tomato and cucumber salad The Filling : a couple of chopped green shallots (can replace with 1/3 white onion) 1/3 cup finely chopped parsley 2 cups feta cheese , crumbled 1/3 cup freshly grated romano cheese 1/2 cup whole milk or better still, half & half 3 eggs salt, pepper, thyme Greek Prepare the charcoal fire. Cut the salmon fillets into pieces of equal thickness. Slice the red onions about 3/8" thick crosswise. Mix the light olive oil with the olive oil. Salt and pepper the onion slices. Brush with the oil mixture. Put the onions on the grill in a place where the heat is low. Grill the onions for 5 minutes. Turn and grill for 5 minutes. Salt and pepper the salmon fillets. Brush with the oil mixture. Put them on the grill over medium-hot fire. Grill for 3 minutes, turnB` and grill for 3 more minutes, until they are firm and springy when pressed with a finger. Serve American` 2 lbs salmon fillets 2 tbls olive oil 2 med.red onions salt & pepper 1/4 cup olive oil, light 1228c inaka@tdl.comd 15 mins.e 10 mins.f Grilled Shrimp & Caesar SaladB SaladsC .jpd Overnighte 25 mins.f 12111 1 C. RAISIN BRAN CEREAL 1 EGG 1 C. RAISINS (DRAINED) * 1/2 t. SALT * DATES MAYBE SUBSTITUTED AmericanL 2 CUPS BUTTERMILK 1 CUP BRAN - (KELLOGG'S ALL-BRAN) 1 C FLOUR 1/2 CUBE MARGARINE 2 t. BAKING SODA 1/2 C. BROWN SUGAR 1 C. RAISIN BRAN CEREAL 1 EGG 1 C. RAISINS (DRAINED) * 1/2 t. SALT * DATES MAYBE SUBSTITUTED 1228c inaka@tdl.comd Overnighte 25 mins.f Greek Cheese PieB Pies (Meals)C inaka@tdl.com 20 mins.e 30 mins.f Highg Highm Recipe: Greek Yogurt Bourekakia Ingredients: 2 cups all purpose flour 1 tablespoon baking powder 1/4 teaspoon salt 10 tablespoons unsalted butter, cut into pieces, room temperature 1/2 cup plain yogurt 2 large eggs, beaten to blend 2 large egg yolks, beaten to blend 1 1/2 cups grated kasseri cheese* or Romano 1/4 cup finely chopped fresh Italian parsley These tender biscuit-like pastries are sprinkled with Greek cheese just before baking. MAKES ABOUT 52 Method: Preheat oven to 350 sts boneless - or Pork Shoulder Roast 2 Onions 2 tsp Minced garlic 1 tsp Oregano 1 tsp Cumin powder 2 tsp Ground red chili 1 tblsp Red chili flakes large garlic cloves, minced 1 17-ounce can plum tomatoes with liquid, coarsely chopped 1/2 teaspoon oregano pepper a 1228c inaka@cap.or.jpd 25 mins.e 1 hr & 15 mins.f Mediumg Mediumm Greek ShishkebabB BarbecueC Place feta in water and set aside. Heat 1 tablespoon of oil in skillet and brown chicken pieces. Transfer chicken to a platter. Add the teaspoon of oil to the pan along with the sliced onions. Cook over low heat for 10 minutes. Add garlic and cook for another 5 minutes or until onions start to brown. Add the chopped tomatoes and liquid, oregano and pepper. Place chicken pieces on the sauce. Cover and bring to a boil. Reduce to a simmer and cook 40 minutes. Remove feta from water aBEnd arrange on top of chicken. Cover and cook for another 15 minutes. Greek` 1/2 pound feta cheese, crumbled 6 chicken drumsticks 1 tablespoon plus 1 teaspoon olive oil, divided 1 medium onion, thinly sliced 2 large garlic cloves, minced 1 17-ounce can plum tomatoes with liquid, coarsely chopped 1/2 teaspoon oregano pepper 1228c inaka@tdl.comd 25 mins.e 1 hr & 15 mins.f Mediumg Mediumm Greek ShishkebabB BarbecueC 1228c inaka@tdl.comd 30 mins.e 45 mins.f Mediumg Mediumm Recipe: Greek Cheese Pie Ingredients: The Dough : 3 cups all purpose flour 1 cup warm water 2 tbl spoons oil 1/2 spoon oregano dash of salt The Filling : a couple of chopped green shallots (can replace with 1/3 white onion) 1/3 cup finely chopped parsley 2 cups feta cheese , crumbled 1/3 cup freshly grated romano cheese 1/2 cup whole milk or better still, half & half 3 eggs salt, pepper, thyme Method: the dough :mix ingredients; knead for about 2-3 minutes; adding flour to until it doe regano dash of salt The Filling : a couple of chopped green shallots (can replace with 1/3 white onion) 1/3 cup finely chopped parsley 2 cups feta cheese , crumbled 1/3 cup freshly grated romano cheese 1/2 cup whole milk or better still, half & half 3 eggs salt, pepper, thyme Method: the dough :mix ingredients; knead for about 2-3 minutes; adding flour to until it doe DG1/2 pork 1/2 lamb S & P juice of 1 lemon oregano Garlic olive oil Form into long meat ovals. Wrap around skewers. Bake in 375 oven for 20 minutes. This prevents meat from falling off. Put on grill. Brush with garlic olive oil. For a sandwich: Grill on both sides the pita, brushing with garlic olive oil. Fill with meat, veggies and sauce. AWSandwich: Pita bread grilled tomatoes red onion Sauce: yogurt cucumber garlic olive oil Greek` 1/2 pork 1/2 lamb S & P juice of 1 lemon oregano Garlic olive oil Sandwich: Pita bread grilled tomatoes red onion Sauce: yogurt cucumber garlic olive oila 1228c Jeff Smithd 15 mins.e 20 mins.f Mediumg Mediumm Greek SpreadB AppetizersC ManyD 8 ounces of feta cheese 3 T. Olive oil small whole green peppers 2 T. dry oregano or to taste 2 T. lemon juice Garlic Hot pepper sauce Mix all the ingredients in a food processor. It will become tangier with more mixing, so taste as you process. This mixture goes very well on french bread or crackers.K GreekL 8 ounces of feta cheese 3 T. Olive oil small whole green peppers 2 T. dry oregano or to taste 2 T. lemon juice Garlic Hot pepper sauce 1228c inaka@tdl.comd 15 mins.e Nonef Recipe: Greek Spread Ingredients: 8 ounces of feta cheese 3 T. Olive oil small whole green peppers 2 T. dry oregano or to taste 2 T. lemon juice Garlic Hot pepper sauce Method: Mix all the ingredients in a food processor. It will become tangier with more mixing, so taste as you process. This mixture goes very well on french bread or crackers. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer CuiBisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ greek spread greek yogurt bourekakia green green chili greens griddlecakes grilled grilled basil pizza grilled halibut grilled quesadillas grilled salmon grilled salmon onions grilled salmon steaks butter grilled shrimp caesar salad grilled tortilla onion grilled mango salad salmon w/grilled onions onions onions illed onions grilled onions harissa harriet health heartsT herbes horseradisht hotter'n howard's hummus hummus taheeni hungarian^ hunkar hunkar begendi In medium skillet, cook shallots, red jalapeno, half of the green jalapeno, and the garlic in 2 tsp of peanut oil, stirring over low heat until softened, about 5 minutes. Set aside to cool. In a bowl, combine the cooled vegetable mixture with the ground lamb and mix thoroughly. Add chopped fresh coriander, pickled cabbage, soy sauce, salt and pepper. In a large skillet, cook the lamb mixture in the remaining 2 tsp of peanut oil over high heat, stirring well to break up clumps, until brow ned, about 4 minutes. Drain and set aside. Place 3 radicchio leaves on each plate and fill with the lamb mixture and fill with the lamb mixture. Combine the red onion, white onion, fresh coriander leaves and remaining green jalapenos; sprinkle on top of the lamb. Serve drizzled with a few tbsp of lemon-soy vinaigrette; serve remaining vinaigrette on the side. Lemon-Soy Vinaigrette: ---------------------- 3 tblsp rice wine vinegar 2 tblsp peanut oil 2 tblsp soy sauce 1 tblsp 1228c inaka@tdl.comd 20 mins.e 40 mins.f Highg Highm Recipe: STIR FRIED LAMB WITH LEMON-SOY VINAIGRETTE Ingredients: 4 shallots minced 1 red jalapeno pepper with seeds, minced 2 green jalapeno peppers with seeds, minced 5 garlic cloves, minced 1 tblsp plus 1 tsp peanut oil 1.5 lb lean ground lamb 1/5 cup chopped fresh coriander (cilantro) plus 1/4 cup whole leaves for garnish 1/4 cup chinese preserved or pickled cabbage 1/2 tsp soy sauce 1/4 tsp salt 1/4 tsp freshly ground black pepper 18 radicchio leaves 1/4 small red o ollows) 1228c inaka@tdl.comd 20 mins.e 40 mins.f Highg Highm Stir Fry SauceB SaucesC ManyD 1 Cup Soy Sauce 2 Tsp Ginger 1/2 Cup Brown Sugar 1/2 Cup Water 1 Tsp Garlic Powder 1/2 Cup Sherry 1 Tsp Onion Powder 1/2 Tsp Chinese 5-spice 2 TBS Lemon Juice 1+ TBS Worcestershire Sauce -------------- 3 tblsp rice wine vinegar 2 tblsp peanut oil 2 tblsp soy sauce 1 tblsp i, and cook for two or three minutes. Transfer from skillet to saucepan with chicken. Add tomato, tomatillos, chilis, and chicken broth. Bring to a boil and simmer for 3 - 4 hours. Add water as necessary to maintain the desired consistency. Add 3 - 4 tablespoon cornstarch mixed with water prior to serving to thicken as desired. Eat from a bowl accompanied with a warm flour tortilla or use it as a sauce over chili rellenos, eggs, enchiladas, or just about anything. One of my favorite D meals is to grill a steak until nice and juicy, smother with green chili, sprinkle some grated cheese on top and serve with Mexican rice. G]1 Tomato 1 can Tomatillos 4 lb Green chilis 4 cup Wyler's chicken boullion 3 tblsp CornstarchK Mexican f you are desperate. If poss and are good quality. Canned chilis are the least desirable but can be used if you are desperate. If poss Preferably use fresh roasted, peeled, and seeded New Mexican green chilis. Since these are not available in most parts of the country outside the Southwest, dried, frozen, or canned chilis may be substituted, in that order of desirability. Dried chilis are the next best thing to fresh. Frozen new mexican chilis under the brand name "Bueno" are available in some parts of the country and are good quality. Canned chilis are the least desirable but can be used if you are desperate. If poss ible use a mixture of canned and fresh or dried. Dried green chilis, and a large assortment of other dried chilis, and spices. Cut chicken breasts into 1/2" cubes. Slice onions lengthwise. Chop chilis, tomato and tomatillos. Add oil to heavy, preferably cast iron, skillet and brown chicken over high heat. It is best to do it in two or three small batches. Remove to large saucepan. Add onions and garlic to leftover oil and brown until onions are soft. Add oregano, cumin, and red chil braised braised 8-precious schererville schlesinger schongu schong leland stanford sylvia chongu scottingf seafood september september serves sheila sicily sigloch siler smith southern southern living spanish spanish tapas spices stanfordu stevenson stockholmU stoneham stoneham neham switzerland sylviau tante tante heidi's swiss kitchen marie borer tapas taste tested texas chile-heads recipe collection chinese cooking beverly frugal 3 lbs. of your favorite cut of lamb 1 head of cabbage 3 large carrots 3 medium potatoes 1 medium onion 2 long hot peppers 2 T lard or drippings JPlace lamb in a heavy roasting dish with a cover. Place carrots, potatoes, and onion around the lamb. Cut the head of cabbage into 6 pieces and also place it around the lamb. Place the hot peppers on top of the lamb. Cover and let steam until done. Do not take the cover off unless necessary. Let roast in a 250 oven for 2-1/2 hrs Yougoslavian` 3 lbs. of your favorite cut of lamb 1 head of cabbage 3 large carrots 3 medium potatoes 1 medium onion 2 long hot peppers 2 T lard or drippings 1228c inaka@tdl.comd 30 mins.e 2 hrs & 30 mins.f Highg Mediumm Steamed RiceB RiceC 4D)2/3 cups long grain rice 3 - 4 cups water aka@cap.or.jpd 1 hr & 45 mins.e 20 mins.f Mediumg Mediumm Steamed Lamb With CabbageB LambC 1228c inaka@tdl.comd 45 mins.e 4 hrsf Highg Highm Recipe: Green Chili Ingredients: 1 tblsp Oil 2 lb Chicken breasts boneless - or Pork Shoulder Roast 2 Onions 2 tsp Minced garlic 1 tsp Oregano 1 tsp Cumin powder 2 tsp Ground red chili 1 tblsp Red chili flakes 1 Tomato 1 can Tomatillos 4 lb Green chilis 4 cup Wyler's chicken boullion 3 tblsp Cornstarch Method: Preferably use fresh roasted, peeled, and seeded New Mexican green chilis. Since these are not available in most parts of the country outside the Southwest, dried, frozen, or c 1 Tomato 1 can Tomatillos 4 lb Green chilis 4 cup Wyler's chicken boullion 3 tblsp Cornstarch Method: Preferably use fresh roasted, peeled, and seeded New Mexican green chilis. Since these are not available in most parts of the country outside the Southwest, dried, frozen, or c r three small batches. Remove to large saucepan. Add onions and garlic to leftover oil and brown until onions are soft. Add oregano, cumin, and red chil Heat grill. In small bowl, soak tomatoes in boiling water 10 minutes; drain. Drizzle 1 t. olive oil on each pizza crust. Top each with half of tomatoes, basil, Fontina cheese and Parmesan cheese. When ready to BBQ, place pizzas directly on grill. Grill 6 to 8 minutes over medium heat or until bottom of pizzas are crisp and cheese is melted. On Charcoal cook 4-6 inches from medium coals. American` 1/4 c. sun-dried tomatoes coarsly chopped 1/2 c. boiling water 2 t olive oil 2 (6 inch) prebaked cheese pizza crusts 1/4 c. fresh basil leaves or 1-2 t. dried 2 oz. shredded Fontina or mozzarella 1 oz grated fresh parmesan 1228c inaka@tdl.comd 20 mins.e 20 mins.f Mediumg Mediumm Grilled HalibutB FishC 1/4 cup fresh lemon juice 1 large garlic clove, pressed 1 10-to 12-ounce piece halibut fillet (about 1 1/2 inches thick) Olive oil 1 teaspoon minced lemon peel Lemon wedges - 4 tablespoo tblsp tblsp salty preserved radish tblsp sambal oelek meshed chilies tblsp sherry tblsp sauce tblsp sugar tblsp vegetable tblsp vinegar tblsp worcestershire sauce taste butter chopped powdered garlic cider vinegar coarse saltQ crushed peppercorns currant jelly finely chopped parsley fresh chopped garlic hopped garlic chopped garlic fresh chopped garlic fresh chopped garlic hopped parsley chopped parsley onoin riceA In a heavy saucepan, over medium heat, melt chips and margarine with sweetened condensed milk and water. Cook and stir constantly until thickened, about 5 minutes. Add vanilla. Serve warm over ice cream or as a fruit dipping sauce. Refrigerate leftovers. Reheating Sauce: In a small heavy saucepan, combine desired amount of sauce with a small amount of water. Over LOW heat, stir constantly combine all ingredients. Cook on (HIGH) 3 to 3- 1/2 minutes, stirring after each minute. ProceeB d as above. (Makes about 2 cups) American` 1 cup semi-sweet chocolate morsels (6 ozs) 4 squares (1 oz) semi-sweet chocolate 2 tblsp butter or margarine 1 can (14 oz) eagle brand sweetened condensed milk 2 tblsp water 1 tsp vanilla 1228c inaka@tdl.comd 15 mins.e 5 mins.f Highg Highm Hot German Potato SaladB SaladsC margarine 1 can (14 oz) eagle brand sweetened condensed milk 2 tblsp water 1 tsp vanilla Wash and drain the rice Cook in boiling water for 3 minutes. Drain. Put the rice in a steaming tier and cook for 30 minutes. (If no steaming tier is available, use a nylon or hair sieve in a wooden ban.) Chinese`*2/3 cups long grain rice 3 - 4 cups water 1228c inaka@tdl.comd 5 mins.e 35 mins.f Recipe: Steamed Rice Ingredients: 2/3 cups long grain rice 3 - 4 cups water Method: Wash and drain the rice Cook in boiling water for 3 minutes. Drain. Put the rice in a steaming tier and cook for 30 minutes. (If no steaming tier is available, use a nylon or hair sieve in a wooden ban.) Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoB.ft/ ------------------------------------------ naka/inakasoft/ 211121129k 0/0/1RICEB RiceC Sweet & Sour SpareribsB PorkC 1 cup milk 4 cups shredded Gouda Cheese 2 t. caraway seeds 1 T. cornstarch 3 T. gin Pepper to taste Rye bread Rub the inside of a fondue pot with the cut side of the onion. Add milk and heat until until bubbly; gradually stir in the cheese until melted. Add caraway seeds. In a small bowl, combine gin and cornstarch. Blend into cheese mixture and stir while cooking for two or three minutes until smooth and creamy. Season with pepper to taste, and serve with mushrooms and light rye bread cubes. American` 1 small onion, halved 1 cup milk 4 cups shredded Gouda Cheese 2 t. caraway seeds 1 T. cornstarch 3 T. gin Pepper to taste Rye bread a 1228c inaka@cap.or.jpd 10 mins.e 15 mins.f Highg Highm Sweet & Sour SpareribsB PorkC laurel layer layersZ marino marjoramv marjoram--or marjoram--or am--or pound sprouts pound boneless skinless chicken 1-inch pieces pound ground porkW pound cubes pound tenderloin pound russet baking potatoes pumpkin puree stick tablespoons unsalted butter stick tablespoons unsalted butter pieces stick tablespoons unsalted butter temperature stick butter baking powder tablespoon minced jalapeno teaspoon black pepper teaspoon caraway seeds teaspoon cumin teaspoon ground cinnamon cloves teaspoon ground cinnamon teaspoon ground ginger teaspoon ground teaspoon olive teaspoon pepper aspoon pepper teaspoon pepper teaspoon pepper teaspoon pepper pepper I do this with whole salmon, any type, and I leave the skin on as it lifts right off after cooking. Place the salmon on a piece of foil large enough to completely wrap it. Fill the inside of the salmon with a mixture of chopped onion, celery, carrots, garlic and green peppers. Add 2 or 3 slices of lemon and several pats of butter. Salt and pepper to taste if desired, I usually don't tho. Seal the foil and cook on a grill or in an oven. The cooking time depends on the size/amount of f wish, it seems that when you can really smell the salmon thru the foil, it is usually done. I know this is not the best method for determining doneness, but it usually works for me. I do open the foil and test the fish for flakeyness. The stuffing usually absorbs a lot of fat/oil from the fish and is not, in my opinion, all that good, but it adds great flavor to the fish. American` Salmon (Various Sizes) 1228c inaka@tdl.comd 15 mins.e 15 mins. 1 pound red beans, soaked overnight 1 medium onion, chopped 1 bunch of green onions, chopped 7 cloves of garlic, chopped 1/2 cup parsley 1 rib celery, chopped 1/2 cup ketchup 1 bell pepper, seeded and chopped 1 tablespoon Worcestershire sauce 2 tablespoons tabasco sauce 2 bay leaves 1 teaspoon thyme salt and pepper 1 pound smoked sausage cut into 1 inch pieces 1 pound pickled pork, rinsed and cut into cubes Cooked Rice created using Computer Cuisine from Inaka Software. http://www.BDtdl.com/~inaka/inakasoft/ ------------------------------------------ until light golden brown. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ white sugar peeled fresh ginger stick chilled unsalted butter pieces sticks butter divided small salmon drained ground black pepper almonds blueberries bread crumbs brown sugar butter butter flour self-rising chicken broth chilled whipping cream chopped banana chopped chopped celery chopped banana vegetable potato sourdough starter lemon slices tablespoons water 4-5lb 4-5oz canned chipotle peppers flour tortillas large button mushrooms chili powder leaves powder leaves fraiche spaghetti creme sucre coconut coconut slices carrots julienned slices zucchini julienned 45-60ml groseilles cassis framboises fraises large onions chopped ricotta cheese 4floz 4floz 125ml double cream 4floz 125ml olive 4jjden 4oz/120g 4oz/120g boneless chicken finely sliced 4oz/120g boneless finely sliced cheese 1/2-3 1/2-3 1/2-3/4 1/2-cup 1/2-cup all-purpose flour 1/2-cup 1/2-cup plain non-fat yogurt 1/2-inch 1/2-ounce 1/2-oz 1/2-pint 1/2-pound butter margarine vegetable 1/2cube 1/2cube margarine 1/2cup sucre Sweet BreadB Breads & MuffinsC 6D/8 C. Flour 1 t. Salt 2 Yeast Cakes 3/4 C. Sugar 1 chicken bouillon cube 1 green pepper, sliced in 1 1/2-inch pieces 1 onion, chunked 2 tablespoons cornstarch 2 tablespoons sugar 1 teaspoon ground ginger 2 tablespoons soy sauce 1/4 cup cider vinegarK Chinese 1 pound ground turkey 1 egg, slightly beaten 1 clove garlic, minced 1/2 teaspoon salt 1/4 teaspoon pepper 5 tablespoons flour, divided 3 tablespoons vegetable oil 1 can (22 ounce) pineapple chunks in own juice 1 chicken bouillon cube 1 green pepper, sliced in 1 1/2-inch pieces 1 onion, chunked 2 tablespoons cornstarch 2 tablespoons sugar 1 teaspoon ground ginger 2 tablespoons soy sauce 1/4 cup cider vinegar 1228c inaka@cap.or.jpd 25 mins.e 15 mins.f Mediumg Mediumm Sweet BreadB Breads & MuffinsC 6D/8 C. Flour 1 t. Salt 2 Yeast Cakes 3/4 C. Sugar Recipe: Grilled Salmon Ingredients: Salmon (Various Sizes) Method: I do this with whole salmon, any type, and I leave the skin on as it lifts right off after cooking. Place the salmon on a piece of foil large enough to completely wrap it. Fill the inside of the salmon with a mixture of chopped onion, celery, carrots, garlic and green peppers. Add 2 or 3 slices of lemon and several pats of butter. Salt and pepper to taste if desired, I usually don't tho. Seal the foil and cook on a grill or in an oven. The cooking time depends on the size/amount of fish, it seems that when you can really smell the salmon thru the foil, it is usually done. I know this is not the best method for determining doneness, but it usually works for me. I do open the foil and test the fish for flakeyness. The stuffing usually absorbs a lot of fat/oil from the fish and is not, in my opinion, all that good, but it adds great flavor to the fish. Heat grill. On half of each tortilla, sprinkle 1/3 of cheese, bacon and green onions. Fold other half over filling; press firmly with back of spatula. When ready to barbeque, brush one side of each folded tortilla with margerine' place filled tortillas margerine side down over medium heat (on charcoal 4-6 inches from coals) Cook 2 to 3 minutes or until crisp and brown. Brush top with margerine and turn. Cook 2-3 minutes or until crisp and brown. Serve with Salsa. Mexican` 4 (8 inch) flour tortilla 2 oz. (1/2 cup) shredded sharp cheddar 2 slices bacon, crisply cooked drained and crumbled 3 T thinly sliced green onions 1 T margerine or butter melted 1228c inaka@tdl.comd 20 mins.e 10 mins.f Mediumm Grilled SalmonB FishC Salmon (Various Sizes) green onions 1 T margerine or butter melted ly sliced green onions 1 T margerine or butter melted a 1228m 12119k 0/0/1 tortillas following veggies teasp total touch tough towel towels treacle treatment triangles trick tried trimmedU trinidado triple trout truffles truffles substituting teaspoons dried trying baking powder shortening tsb/15ml tsb/30ml tso's olive prefer prefer prefer pepper freshly groundD pickled radish cayenne pepper saltfilling small capers drained icing sugar superfine sugar turmeric vanilla vanilla little vanilla extract vegetable water white syrup white sherry mince garlic olive oyster sauce parsley flakes pickling spices tablespoon cayenne peppe ablespoon curry powder Grilled Salmon & Red OnionsB FishC 2 lbs salmon fillets 2 tbls olive oil 2 med.red onions salt & pepper 1/4 cup olive oil, light 1 Tbls Chives, Minced 1 Tbls Peanut Oil 1 Tbls Lemon Juice American oHERB BUTTER: Coarse Salt 3 Oz Sweet Butter, at room Temperature Pepper, Ground SALMON STEAKS: 2 Tbls Basil Leaves, Snipped 3 Tbls Sweet Butter 1 Tbls Tarragon Leaves,Minced 4 Salmon Steaks, 1/4"Thick 1 Tbls Chives, Minced 1 Tbls Peanut Oil 1 Tbls Lemon Juice 1228c inaka@cap.or.jpd 2 hrse 10 mins.f Mediumg Grilled Salmon & Red OnionsB FishC 2 lbs salmon fillets 2 tbls olive oil 2 med.red onions salt & pepper 1/4 cup olive oil, light SALMON STEAKS: 2 Tbls Basil Leaves, Snipped 3 Tbls Sweet Butter 1 Tbls Tarragon Leaves,Minced 4 Salmon Steaks, 1/4"Thick 1 Tbls Chives, Minced 1 Tbls Peanut Oil 1 Tbls Lemon Juice American oHERB BUTTER: Coarse Salt 3 Oz Sweet Butter, at room Temperature Pepper, Ground SALMON STEAKS: 2 Tbls Basil Leaves, Snipped 3 Tbls Sweet Butter 1 Tbls Tarragon Leaves,Minced 4 Salmon Steaks, 1/4"Thick 1 Tbls Chives, Minced 1 Tbls Peanut Oil 1 Tbls Lemon Juice 1228c inaka@tdl.comd 2 hrse 10 mins.f Mediumg the second side, basting frequently. Place each salmon steak on an individual plate. Place a slice of the herb butter on each salmon steak. r on each salmon steak. c1/4 cup fresh lemon juice 4 large garlic cloves, pressed 3 tablespoons Dijon mustard 1 1/2 tablespoons extra-virgin olive oil 2 teaspoons Worcestershire sauce 1/4 teaspoon hot pepper sauce (such as Tabasco) 1 pound med uncooked shrimp, peeled, deveined 1 large head lettuce 2 cups peeled 1/2-inch cubes jicama 6 tabs grated Parmesan cheese 1/4 cup capers Combine first 6 ingredients in large wooden bowl. (Can be prepared 1 hour ahead. Cover and refrigerate.) Preheat barbecue (medium-high heat). Season shrimp with salt and pepper. Grill until shrimp are just cooked through, approximately 5 minutes. Transfer to bowl to cool slightly. Add lettuce, jicama, shrimp and cheese to dressing. Toss lightly. Sprinkle salad with capers. Season generously with pepper and serve. American Grilled Shrimp & Caesar SaladB SaladsC salt & pepper 1/4 cup olive oil, light Bon App 25 mins.e 5 mins.f Mediumg Recipe: Grilled Shrimp & Caesar Salad Ingredients: 1/4 cup fresh lemon juice 4 large garlic cloves, pressed 3 tablespoons Dijon mustard 1 1/2 tablespoons extra-virgin olive oil 2 teaspoons Worcestershire sauce 1/4 teaspoon hot pepper sauce (such as Tabasco) 1 pound med uncooked shrimp, peeled, deveined 1 large head lettuce 2 cups peeled 1/2-inch cubes jicama 6 tabs grated Parmesan cheese 1/4 cup capers Method: Combine first 6 ingredients in large wooden bowl. (Can be prepared 1 hour Dijon mustard 1 1/2 tablespoons extra-virgin olive oil 2 teaspoons Worcestershire sauce 1/4 teaspoon hot pepper sauce (such as Tabasco) 1 pound med uncooked shrimp, peeled, deveined 1 large head lettuce 2 cups peeled 1/2-inch cubes jicama 6 tabs grated Parmesan cheese 1/4 cup capers Method: Combine first 6 ingredients in large wooden bowl. (Can be prepared 1 hour Makes 24 buns 1 T. sugar 1 1/2 T. soy sauce 1 T. oyster sauce 1/2 cup chicken stock 1 tsp. sesame oil 1/4 tsp. ground black pepper 1 drop red food colouring (optional) 1 T. vegetable oil 3/4 lb. diced roast pork (recipe: 3 lbs. pork sirloin cut into 2 inch strips, marinated in: 2 T. sherry, 2 T. sugar, 1/4 cup soy sauce, 3 T. hoisin sauce, 1/4 tsp. red food colouring; marinate 4-5 hrs in fridge; bake 1 hour at 325, brushing with honey three times; let cool 20 miB n. then dice for dumpling recipe) 1/2 inch piece fresh ginger, minced 1 large or 2 small spring onions, chopped 1 T. cornstarch 2 T. water 1 recipe Silver Loaves Chinese h ginger, minced 1 large or 2 small spring onions, chopped 1 T. cornstarch 2 T. water 1 recipe Silver Loaves 1228m 121129k 0/0/1 1 small onion, halved 1 cup milk 4 cups shredded Gouda Cheese 2 t. caraway seeds 1 T. cornstarch 3 T. gin Pepper to taste Rye bread Rub the inside of a fondue pot with the cut side of the onion. Add milk and heat until until bubbly; gradually stir in the cheese until melted. Add caraway seeds. In a small bowl, combine gin and cornstarch. Blend into cheese mixture and stir while cooking for two or three minutes until smooth and creamy. Season with pepper to taste, and serve with mushrooms and light rye bread cubes. American` 1 small onion, halved 1 cup milk 4 cups shredded Gouda Cheese 2 t. caraway seeds 1 T. cornstarch 3 T. gin Pepper to taste Rye bread 1228c inaka@tdl.comd 10 mins.e 15 mins.f Highg Highm 5 Eggs, beaten Small bowl of waterK AmericanL 0`q8 C. Flour 1 t. Salt 2 Yeast Cakes 3/4 C. Sugar 3/4 C. Milk 1/2 Cube Margarine 5 Eggs, beaten Small bowl of watera 1228c inaka@cap.or.jpd 45 mins.e 45 mins.f Swiss Fondue chopped parsley chopped parsley tablespoons dried parsley chopped peanuts chopped peanuts cashews chopped scallions chopped walnuts chopped water chestnuts chunky/smooth peanut butter cilantro coarse coconut water water grated cheddar which yield confectioners sugar cracked black peppercorns cream crumbled cheese crushed cornflakes green extra virgin olive diced pepper dried shiitake mushrooms porcini breadcrumbs sherry white white chicken broth Grilled Tortilla & Onion CakeB AppetizersC twelve 7- to 8-inch flour tortillas 1 1/2 pounds red onions, chopped fine (about 3 cups) 2 tablespoons olive oil 3/4 cup minced fresh parsley leaves 1/3 cup freshly grated Parmesan cheese 3/4 cup mayonnaise 1 tablespoon balsamic vinegar about 3 dozen wooden picks ated Parmesan cheese 1/4 cup capers Bon App 25 mins.e 5 mins.f Mediumg Grilled Tortilla & Onion CakeB AppetizersC twelve 7- to 8-inch flour tortillas 1 1/2 pounds red onions, chopped fine (about 3 cups) 2 tablespoons olive oil 3/4 cup minced fresh parsley leaves 1/3 cup freshly grated Parmesan cheese 3/4 cup mayonnaise 1 tablespoon balsamic vinegar about 3 dozen wooden picks ur liking take it off the pan, slice it and place it on the serving dish. Pour a glass of red wine in the pan, reduce for a couple of minutes and pour over the steak. sliceG slicedL grilled fresh thyme guacamole guasacaca guasacaca sauce gulaschsuppe gulaschsuppe goulash gulyas kratiem prawns garlic gyros haeng hainanese halibut halibut dominica halibut mushroom shrimp sauce halibut halva harissa harriet harvest harvest harvest harvest harriet harvest harriet harvest arissa harriet harvest harriet harvest hotter'n howard's hummus hummus taheeni hungarian^ hunkar hunkar begendi #AG "El Paso Chili Company's Texas Border Cookbook" by Park and Norma Kerr 25 mins.e 20 mins.f Mediumg Highm Recipe: Winter Fajitas Ingredients: 2 l/2 to 3 pounds skirt steak, cut into -inch sections Nonstick cooking spray 1 large onion (about 1 pound), peeled, halved, and cut into thin slices 2 large heavy sweet red peppers, stemmed, cored, and cut into julienne strips 1/2 teaspoon salt 1 cup tomato-based bottled hot salsa 1/2 C chopped red onion 1/2 C packed fresh cilantro (stems can be used) 1/4 cup olive oil 3 chipotles adobado, with clinging sauce 2 Tbsp tequila 2 Tbsp fresh lime juice #AG "El Paso Chili Company's Texas Border Cookbook" by Park and Norma Kerr 25 mins.e 20 mins.f Mediumg Highm YANKEE NOODLE DANDIES CookiesC 2 lb lean ground lamb 2 slices homemade bread, toasted and crushed 1 tsp allspice, pounded (ground) 1 tsp coriander, crushed 1 clove garlic, crushed 1 onion, grated 1 tsp fresh savory, chopped Salt and freshly ground pepper (to taste) 3 slices bacon 6 to 8 Middle Eastern breads 2 tomatoes, chopped or sliced thin and seasoned with vinegar and olive oil 1 cup fresh parsley, chopped 1 cup plain yogurt (I would probably strain the yogurt) 1 large mango, pitted peeled, cut into 1/4-inch-wide strips 3/4 cup chopped red onion 1/2 red bell pepper, chopped 3 tablespoons chopped fresh cilantro 2 tablespoons rice vinegar 2 tablespoons olive oil 4 6-ounce tuna steaks (about 1 inch thick) Vegetable oil Mix first 6 ingredients in medium bowl. Season with salt and pepper. Prepare barbecue (medium-high heat) or preheat broiler. Brush tuna with oil. Grill or broil until just opaque in center, about 4 minutes per side. Divide mango salad among 4 plates. Top with tuna and serve. American 1 large mango, pitted peeled, cut into 1/4-inch-wide strips 3/4 cup chopped red onion 1/2 red bell pepper, chopped 3 tablespoons chopped fresh cilantro 2 tablespoons rice vinegar 2 tablespoons olive oil 4 6-ounce tuna steaks (about 1 inch thick) Vegetable oil Bon App October 1995 20 mins.e 10 mins.f Prepare grill. On a rack set about 5 inches over glowing coals toast tortillas lightly a few at a time, turning them once, until they begin to puff on each side but are still soft. Alternatively, tortillas may be toasted on a stove-top griddle over moderately high heat. In a large non-stick skillet cook onions in oil over moderately low heat, stirring occasionally, until soft, about 15 minutes. Transfer onions to a bowl and cool. Stir in parsley, Parmesan, 1/2 cup mayonnaise, and salt and pepper to taste. Spread onion mixture on 11 tortillas, stacking them, and top the stack with remaining tortilla. Wrap cake well in plastic wrap and chill at least 1 hour and up to 4 hours. Discard plastic wrap and with large sharp knife cut cake into 3/4-inch-wide slices (not wedges). Turn each slice onto its side and secure ends and middle with wooden picks. In a small bowl stir together vinegar and remaining 1/4 cup mayonnaise and brush some of mixture on a cut side of each slice. Grill heavy creamU honey imported hungarian paprika^ lemon juice light cream juice mayonnaise melted butter minced onion minced scallions molassesr olive olive olive scallions molassesr molassesr above absolut acceptable absolut above absolut abundance accent acceptable access accommodate accompagnement accompagner accompagner blanc raisins pignons accompaniment accompany` according accordingly achiote aciote acorn across actingN active activity actually ad976 adapted adapted without permission hazelton's wiegd adaption lemon juice oatmeal ketchup teaspoon pepper Ao2 TEASPOONS LEMON JUICE 1 TEASPOON GRATED LEMON RIND 1/4 TEASPOON RED PEPPER FLAKES 2 TABLESPOONS MELTED BUTTER AmericanL '4 TUNA STEAKS (ABOUT 1 3/4 POUND), EACH ABOUT 1 INCH THICK FRESHLY GROUND PEPPER TO TASTE 2 TABLESPOONS OLIVE OIL 4 SPRIGS FRESH THYME OR 1/2 TEASPOON DRY 2 TEASPOONS MINCED GARLIC 2 TEASPOONS LEMON JUICE 1 TEASPOON GRATED LEMON RIND 1/4 TEASPOON RED PEPPER FLAKES 2 TABLESPOONS MELTED BUTTER 1228c inaka@tdl.comd 30 mins.e 15 mins.f All time classicm WELL ON BOTH SIDES. COVER WITH PLASTIC WRAP AND LET STAND IN A COOL PLACE (NOT THE REFRIGERATOR) FOR 15 MINUTES. 3. REMOVE TUNA FROM THE MARINADE. ADD THE BUTTER TO THE MARINADE AND SET ASIDE. 4. IF THE TUNA IS TO BE COOKED O ADD THE BUTTER TO THE MARINADE AND SET ASIDE. 4. IF THE TUNA IS TO BE COOKED OO Recipe: Grilled Tuna & Mango Salad Ingredients: 1 large mango, pitted peeled, cut into 1/4-inch-wide strips 3/4 cup chopped red onion 1/2 red bell pepper, chopped 3 tablespoons chopped fresh cilantro 2 tablespoons rice vinegar 2 tablespoons olive oil 4 6-ounce tuna steaks (about 1 inch thick) Vegetable oil Method: Mix first 6 ingredients in medium bowl. Season with salt and pepper. Prepare barbecue (medium-high heat) or preheat broiler. Brush tuna with oil. Grill or broil until just o jpaque in center, about 4 minutes per side. Divide mango salad among 4 plates. Top with tuna and serve. Additional Notes (if any): Recipe From: Bon App October 1995 ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ .tdl.com/~inaka/inakasoft/ P1 1/3 cups all-purpose flour 1 1/2 teaspoons double-acting baking powder 3 tablespoons granulated sugar 1 teaspoon ground ginger 3/4 cup chopped fresh pineapple, drained 3/4 cup chopped banana 1/2 cup milk 1 large egg, beaten lightly vegetable oil for deep-frying confectioners' sugar for dusting the fritters Makes about 22 fritters. 1 med-sized onion, peeled and chopped 1 med-sized tomato, peeled and chopped 2 small chilies, chopped 1 Tbs. olive oil 1 tsp. vinegar 2 tsp. salt, or less. Mexican ;2-3 mashed ripe avocados in a bowl. Add 1 Tbs lemon or lime juice. 3 Tbs. salsa salt and pepper to taste keep tightly covered and refrigerated until serving. 1 med-sized onion, peeled and chopped 1 med-sized tomato, peeled and chopped 2 small chilies, chopped 1 Tbs. olive oil 1 tsp. vinegar 2 tsp. salt, or less. #AWMix all ingred. til creamy. Serves 8. Keep covered to prevent oxidation and browning. 10 mins.e Nonef Mediumg Mediumm Guasacaca Sauce - Hot!!B SaucesC 2 Yellow (Orange) Bell Peppers 2 Medium Onions 8 Habaneros (Scotch Bonnets) Peppers 1 cup Water 2 Cloves Garlic Salt to Taste 1 Cup Oil minutes. Cut the meat, across the grain and at a slight angle, into thin slices. Add the meat and any juices from the cutting board to the skillet with the onions and peppers. Raise the heat to high and cook uncovered, tossing and stirring, until the meat is heated through and the onions and peppers are lightly browned, about 5 minutes. Transfer to heated fajita pans or a large heated platter and serve immediately, accompanied by warmed tortillas, pico de gallo, and guacamole. 1/2 teaspoon salt 1 cup tomato-based bottled hot salsa 1/2 C chopped red onion 1/2 C packed fresh cilantro (stems can be used) 1/4 cup olive oil 3 chipotles adobado, with clinging sauce 2 Tbsp tequila 2 Tbsp fresh lime juice 1 Tbsp liquid hickory smoke flavoring 1/2 C amber beer, such as Dos Equis 18 6-inch flour tortillas, warmed Pico de Gallo Guacamole note: "chipotles abobabo" are pickled peppers in tomato sauce Mexican all-purpose flour divided anchovy fillets drained fillets drained all-purpose flour divided A GuacamoleB SaucesC 2-3 mashed ripe avocados in a bowl. Add 1 Tbs lemon or lime juice. 3 Tbs. salsa salt and pepper to taste keep tightly covered and refrigerated until serving. ALMix all ingred. til creamy. Keep covered to prevent oxidation and browning. PRIGS FRESH THYME OR 1/2 TEASPOON DRY 2 TEASPOONS MINCED GARLIC 2 TEASPOONS LEMON JUICE 1 TEASPOON GRATED LEMON RIND 1/4 TEASPOON RED PEPPER FLAKES 2 TABLESPOONS MELTED BUTTER 1228c inaka@cap.or.jpd 30 mins.e 15 mins.f All time classicm A GuacamoleB SaucesC 2-3 mashed ripe avocados in a bowl. Add 1 Tbs lemon or lime juice. 3 Tbs. salsa salt and pepper to taste keep tightly covered and refrigerated until serving. ALMix all ingred. til creamy. Keep covered to prevent oxidation and browning. N A GRILL, PLACE IT DIRECTLY ON THE GRILL, FATTY SIDE DOWN, AND COOK, TURNING OFTEN, 5 TO 6 MINUTES. IF IT IS TO BE COOKED UNDER A BROILER, ARRANGE THE TUNA ON A RACK, FATTY SIDE UP. BROIL ABOUT 2 INCHES FROM THE HEAT, LEAVING THE DOOR PARTLY OPEN. COOK 3 MINUTES AND TURN; CONTINUE COOKING 2 MINUTES FOR RARE TUNA. IF YOU WANT IT MEDIUM-RARE, COOK ANOTHER MINUTE ON EACH SIDE. TRANSFER THE TUNA TO THE MARINADE. TURN THE TUNA TO COAT IT ON BOTH SIDES. CUT INTO THIN SLICES OR SERVE IN C$STEAK SIZES. butter/margarine buttered buttered bread crumbs butterfly buttermelted buttermilkZ buttermilk biscuits iscuits inaka indian ingred G86 c Beef Broth, * 1 T Lemon Juice 1/4 t Caraway SeedsK German` 2 c Onion, Chopped 1/4 c Shortening 3 Green Bell Peppers, Chopped 3 T Tomato Paste 1 lb Beef Cubes, 1-inch Cubes Red Pepper, Dash 1 t Paprika 2 Garlic Cloves, Minced 6 c Beef Broth, * 1 T Lemon Juice 1/4 t Caraway Seedsa 1228c inaka@tdl.comd 25 mins.e 1 hr & 45 mins.f Mediumg Highm Recipe: Gulaschsuppe (Goulash Soup) Ingredients: 2 c Onion, Chopped 1/4 c Shortening 3 Green Bell Peppers, Chopped 3 T Tomato Paste 1 lb Beef Cubes, 1-inch Cubes Red Pepper, Dash 1 t Paprika 2 Garlic Cloves, Minced 6 c Beef Broth, * 1 T Lemon Juice 1/4 t Caraway Seeds Method: Fry onions in hot fat until transparent. Add green peppers and tomato paste. Cover and simmer 10 minutes. Add lean beef cubes and remaining ingredients. Simmer about 1 1/2 hours, until meat is ~ tender. (Add cubed potatoes if you like and simmer until potatoes are done.) Best when reheated and served the second day. juice lemon juice lemon lemon juice lemon lemon juice lemon small onions halved slivered small onions sliced sherry sauce sugar tabasco vermouth preference garlic minced grated pared fresh ginger wedges lemon white onions chopped whole boneless chicken breasts whole boneless chicken breasts halved whole garlic cloves whole garlic cloves peeled new-season onions white salmon steacks thick yeast cakes yellow white onions chopped yellow orange peppers zucchini 1/4-inch slices 1/4-inch slices 1/4-inch slices 1/4-inch slices lices slices 1/4-inch slices slices 1/4-inch slices all-purpose flour buttermilk~ light cream half-and-half 2-1/2 2-1/2 cream cheese 2-1/4 2-1/4 light brown sugar lightly packed 2-1/4 sifted flour cloves garlic chopped kidney beans drops natural hickory liquid smoke smoke green onions fresh mushrooms peppers garlic tblsp vinegar according taste fresh cilantro leaves sauce chopped fresh herbs parsley chives thyme melted butter teaspoons sugar cornstarch dissolved tblsp water dried herbs choice cloves garlic tablespoons all-purpose flour 2-inchW 2-ounce 2-pound stock garlic cloves shredded monterey cheese monterey cheese fresh shelled fresh shelled fresh fresh shredded monterey cheese liter vinegar liter white vinegarM 120of buttermilk tomatoes chopped cheddar grated purpose flour all-purpose flourZ broth bread crumbs buttermilk chopped mushrooms cooked chickpeas cooked garbanzos cooked dashi stock defatted chicken broth canned broth bouillon cubes lentils finely chopped onion flour flour whole wheat 50/50 whole wheat Line a serving dish with lettuce, parsley sprigs and a few slices of cucumber. Reserve. In a work or frying pan, heat the oil until a light haze appears. Add the garlic and fry until golden brown . Add the prawns and cook briefly, stirring all the time, until they start to become opaque. Stirring briskly after each addition, add the fish sauce, light soy, dark soy, stock and white pepper. By now the prawns should be cooked through. Turn the heat up to maximum for a few seconds quickly toBV reduce the liquid to about 3 tbs/45ml. Turn onto the prepared serving dish and serve. lettuce, parsley sprigs and cucumber slices, to garnish 2 tbs/30ml oil 2 large garlic cloyes, finely chopped 6-9 large raw king prawns, shelled and deveined 1 tbs/15ml fish sauce 1 tbs/15ml light soy sauce 4 tbs/60ml stock/broth or water a shaking of ground white pepper 1228c inaka@tdl.comd 25 mins.e 15 mins.f Mediumg Mediumm ansparent. Add green peppers and tomato paste. Cover and simmer 10 minutes. Add lean beef cubes and remaining ingredients. Simmer about 1 1/2 hours, until meat is tender. (Add cubed potatoes if you like and simmer until potatoes are done.) Best when reheated and served the second day. AE 6 c Beef Broth, * 1 T Lemon Juice 1/4 t Caraway Seeds German &2 c Onion, Chopped 1/4 c Shortening 3 Green Bell Peppers, Chopped 3 T Tomato Paste 1 lb Beef Cubes, 1-inch Cubes Red Pepper, Dash 1 t Paprika 2 Garlic Cloves, Minced 6 c Beef Broth, * 1 T Lemon Juice 1/4 t Caraway Seeds 1228m 12119k 0/0/1 p a cane skewer through the centers and roll gently with the palms to smooth the edges (you will need 5 or 6 skewers total, depending on their size). Cover and refrigerate overnight. (Note: I interpret the above instructions as resulting in the meat skewered something like so: --O)O)O)O)O)-- where 'O'=meatball and ')'=bacon slice To cook, set on a broiler tray or grill and cook over/under moderate heat, turning every 5 minutes. The surface will be crusty and the inside cooked withinC 25 minutes. To serve, put out the pitta, meat, tomatoes, parsley and yogurt in separate dishes. Let guests open the bread or rolls and stuff them with meat and garnishings to their taste. 2 tomatoes, chopped or sliced thin and seasoned with vinegar and olive oil 1 cup fresh parsley, chopped 1 cup plain yogurt (I would probably strain the yogurt)K Greek 1 3/4 pounds eggplant, unpeeled, cut into 1/2-inch cubes 1/2 cup olive oil 2 large onions, finely chopped 1 1/2 pounds tomatoes, coarsely chopped 1 1/4 teaspoon ground cumin 1 1/4 teaspoon ground allspice 1/4 teaspoon cayenne pepper 4 large garlic cloves, minced Place eggplant in strainer and sprinkle generously with salt. Stir to mix. Let drain 45 minutes. Heat 1/4 cup oil in heavy large skillet over medium-high heat. Add onions and saute until golden, about 8 minutes. Add tomatoes, cumin, allspice and cayenne. Reduce heat to medium and cook until onions and tomatoes are slightly softened but mixture is not thick, about 5 minutes. Add garlic and currants; stir 1 minute. Tranfer to bowl. Turn out eggplant onto paper towel and gently squeeze dry. firmM firm-ripe firmly first first prepare black beans fishX fillets white fishz sauce slices fish-halibut fishcake fishcake kamaboko fitting five-spiceU five-fragrance large onions finely chopped large onions halved thinly sliced large medium bananas large potatoes cooked until peeled cubed large tomatoes large shallots chopped fineU large tomatoes large tomatoes chopped large tomatoes seeds removed finely chopped large yellow onions brown sugar chuck boneless roast chicken breasts boneless shoulder roast extra chili grind fresh spinach frozen spinach ground ground leaner better italian sausage pre-cooked cubes ground ground coarse cubed thick butterfly chops tenderloins trimmed visible strong white flour chunks shallot shallotsU shallotsfinely shallotsthinkly shallowv shanks shaped shapes shareware areware shelled shellfish shells sherryD sherry-wine shiitakeU shiitake mushroom shitake shitake mushrooms soaked shitake mushrooms soaked shoots shortbread shorteningZ shortning 1 Pkg. Chocolate Chips 1 Pkg. Butterscotch Pieces 2 Cans La Choy Chow Mein Noodles (3 oz. each) 1/2 Cup Chopped Peanuts or Cashews NO BAKE COOKIES ! ! ! Melt chocolate chips and butterscotch pieces in top of double boiler over hot water. Remove from heat. Quickly stir in noodles and nuts until they are evenly coated. Drop by teaspoonfuls onto waxed paper. Chill. store in refrigerator until ready to serve. AmericanL 1 Pkg. Chocolate Chips 1 Pkg. Butterscotch Pieces 2 Cans La Choy Chow Mein Noodles (3 oz. each) 1/2 Cup Chopped Peanuts or Cashews 1228c inaka@tdl.comd 30 mins.e Nonef Mediumg Highm Yogurt Mint DressingB SaucesC 2DS1 cup yogurt 2 tbsp honey 2 tbsp minced fresh mint or 2 tsp dried 2 tsp lemon juice ANMix all together and let stand to bring out the mint flavor. Reseason to taste Olive Oil 1 Large Onion (chopped) 1 Bell Pepper (chopped) Whole Head of Garlic (minced) 3 or 4 bay leaves ca. 2 tblsp Oregano ca. 2 tblsp Basil ca. 2 tblsp Salt Pour Olive Oil in the bottom of LARGE pot, enough to cover bottom (about1/4 inch deep), add onions, garlic and bell pepper. Lightly brown in oil. Add all tomato stuff, stir well, add all other ingredients, stir well. add a couple cans of water (approx 24 oz's). Let simmer at least 5 hours (the longer it cooks the better it is!) MEATBALLS: Mix all ingredients together except for oil. Make little balls, and fry in oil until cooked. 0ca. 2 tblsp Sugar 2 12oz cans Tomato Paste 4 24oz cans Tomato Puree 2 24oz cans Whole Tomatoes Meatballs: 1 lb hamburger 4 cloves of garlic 1 tsp of oregeno 1 tsp of basil 1 1/2 cup of bread crumbs 1 cup of parmeasan cheese Veg oil (cover bottom of heave frying pan about 1 inch) GyrosB LambC 2 lb lean ground lamb 2 slices homemade bread, toasted and crushed 1 tsp allspice, pounded (ground) 1 tsp coriander, crushed 1 clove garlic, crushed 1 onion, grated 1 tsp fresh savory, chopped Salt and freshly ground pepper (to taste) 3 slices bacon 6 to 8 Middle Eastern breads In a large bowl, combine the above ingredients up to and including the salt and pepper, and knead thoroughly. Mixture should be spicy but not too herby, and hold its shape. Break into 5 sections, each the size of a navel orange, then break each section into 6 balls. Knead and flatten slightly to a thickness of about 3/4 inch. Cut the bacon slices into widths equal to the meatballs and place a slice on each one. Continue shaping the balls, keeping the slices of bacon between them. Sli Arrange halibut in a shallow baking dish. Pour 1/2 cup dry white wine (or chicken broth), and 1 tablespoon lemon juice over fish. Cover and bake in a 4000 oven for approximately 10 minutes. Let cool slightly. Drain fish liquid into a measuring cup. Add additional wine or water to make one cup of fish liquid. Sauce: Saute mushrooms, onions and thyme in 2 tablespoons butter. Set aside. Melt 2 tablespoons butter and blend 4 tablespoons flour to make a roux. On low heat, gradually blend in 1 cup of fish liquid and 1 cup of milk. Bring to boil, stirring constantly, and cook 1 or 2 minutes until thickened. Remove from heat, add mushroom mixture. Let cool. Spoon sauce over halibut, covering completely. Scatter 1 cup shredded Monterey Jack cheese over halibut. Bake, uncovered, in a 400 oven for 10 to 12 minutes or until sauce is bubbling around edges and cheese has melted. Dust lightly with paprika or dill weed. Garnish with chopped chives if desired lb/450g lb/450g/2.5 lb/450g/2cups lbbeef leaden leafE leafs leanR leaner leanest leaner leaner small chilies chopped small loaves italian french bread small onions chopped small onions chopped onions chopped bread clams small chilies chopped cornstarch Fra Diavolo Ingredients: 1 3/4 lb. (about 24) shelled and deveined uncooke jumbo shrimp, with tails left on 1/2 cup butter 1 9-oz. jar Tuscan peppers, finely chopped and drained 1 cup finely chopped green onions 1 tsp. garlic puree (Progresso) 1 cup Italian Style bread crumbs 1/2 cup crabmeat 2 hard cooked eggs, chopped 2 tbs. parmesan cheese, divided 3 tbs. olive oil 1 14-oz. jar marinara sauce Method: Preheat oven to 500 F. Butterfly shrimp by slicing down length of undrside, almost to vein. In medium saucepan, melt butter. Add Tuscan peppers, green onions Spread 1 1/2 cups stuffing over bottom of 13 x 9 inch baking dish. Lay shrimp on flat surface with split side up. Spoon remaining stuffing into crevice of ea Additional Notes: Recipe From: Magnifico Mangia E Bevi Mavens ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ -------------------------- substitutedo substituting subtle successfully water cream cubes iceberg water cream cubes iceberg cubes iceberg icecube cubes iceberg icecube visation improvisation possible d'autres fruits rouges ing dish. Pour 1/2 cup dry white wine (or chicken broth), and 1 tablespoon lemon juice over fish. Cover and bake in a 4000 oven for approximately 10 minutes. Let cool slightly. Drain fish liquid into a measuring cup. Add additional wine or water to make one cup of fish liquid. Sauce: Saute mushrooms, onions and thyme in 2 tablespoons butter. Set aside. Melt 2 tablespoons butter and blend 4 tablespoons flour to make a roux. On low heat, gradually blend in 1 cup of fish liquid and 1 cup of milk. Bring to boil, stirring constantly, and cook 1 or 2 minutes until thickened. Remove from heat, add mushroom mixture. Let cool. Spoon sauce over halibut, covering completely. Scatter 1 cup shredded Monterey Jack cheese over halibut. Bake, uncovered, in a 400 oven for 10 to 12 minutes or until sauce is bubbling around edges and cheese has melted. Dust lightly with paprika or dill weed. Garnish with chopped chives if desired Sauce: 1/2 lb. mushrooms, thinly sliced 1/2 medium onion, chopped 4 tabs butter 4 tabs flour 1/2 teaspoon salt 1 cup fish liquid 1 cup milk 1/4 teasp thyme 1 cup Monterey Jack cheese, shredded paprika or dill weed American I1 1/2 lbs. Alaska halibut fillets (1/2" thick) 1/2 cup dry white wine (or chicken broth) 1 tablespoon lemon juice Sauce: 1/2 lb. mushrooms, thinly sliced 1/2 medium onion, chopped 4 tabs butter 4 tabs flour 1/2 teaspoon salt 1 cup fish liquid 1 cup milk 1/4 teasp thyme 1 cup Monterey Jack cheese, shredded paprika or dill weed inaka@tdl.com 25 mins.e 15 mins.f Mediumm Halibut SoupB SoupsC 10D|4 large potatoes 1/2 onion 2 lbs. halibut 1can (12 oz.) evaporated milk 1 can cream of celery soup undiluted pepper to taste sesame seed sesame oil light soya sauce pineapple - sliced A"Halibut In Mushroom & Shrimp SauceB FishC 2 1/2 lbs. white fish-halibut, cod, snapper, pollock 1 tablespoon salt 3 bay leaves 1 sliced onion 1 teaspoon thyme 1/2 teaspoon onion powder 1/2 teaspoon celery seed 1 cup celery leaves 1/3 lb. mushrooms American`}4 large potatoes 1/2 onion 2 lbs. halibut 1can (12 oz.) evaporated milk 1 can cream of celery soup undiluted pepper to taste a inaka@cap.or.jp 20 mins.e 15 mins.f Mediumm A"Halibut In Mushroom & Shrimp SauceB FishC 2 1/2 lbs. white fish-halibut, cod, snapper, pollock 1 tablespoon salt 3 bay leaves 1 sliced onion 1 teaspoon thyme 1/2 teaspoon onion powder 1/2 teaspoon celery seed 1 cup celery leaves 1/3 lb. mushrooms hourW minsT cucumbers[ culinary cuminE cumin powder cumin seeds cumin seeds cumin-coriander cumin-coriander crema cucumbers@ cumin seeds cups@ curd@ curry@ custard@ cut-up@ dash@ pepper@ deep-frying@ diagonally@ dijon@ dillweed@ divided@ done@ drained dredging@ dried@ drippings@ drumsticks@ optional@ sherry wine@ eastern@ edible@ eggs@ else@ ends@ extra-virgin@ fast@ extra-virgin@ fast@ extra-virgin@ fall@ fall@ fall@ extra-virgin@ fall@ fall@ In a food processor, puree salsa, red onions, cilantro, 2 tablespoons of the olive oil, the chipotles, tequila, lime juice, and liquid smoke. Stir in the beer. In a shallow nonreactive dish, pour the marinade over the skirt steak and let it stand at room temperature, covered, turning it once or twice, for 2 hours. Heat one or two heavy cast-iron skillets or a cast-iron stove-top grill pan over medium-high heat. When they are very hot, lightly coat the skillets with nonstick cooking spray. Letting the excess marinade drip off, and working in batches if necessary, place the meat in the skillets. Cook, turning once or twice, until browned on the outside and medium-rare inside, 4 to 5 minutes per side. Transfer the meat to a cutting board and let it rest for 10 minutes. Meanwhile, in a large heavy skillet over medium heat, warm the remaining 2 tablespoons of olive oil. Stir in the onions and sweet red peppers, season with salt, and cook, covered, stirring once or twice, for 8 Dice potatoes and onions and put in pan. Add water to cover potatoes. Boil until potatoes are tender. Add halibut and cook until fork goes into halibut easily, about 5 to 7 minutes. Add milk and soup and simmer for 5 minutes. Add pepper to taste American`}4 large potatoes 1/2 onion 2 lbs. halibut 1can (12 oz.) evaporated milk 1 can cream of celery soup undiluted pepper to taste inaka@tdl.com 20 mins.e 15 mins.f Mediumm : Halibut Soup Ingredients: 4 large potatoes 1/2 onion 2 lbs. halibut 1can (12 oz.) evaporated milk 1 can cream of celery soup undiluted pepper to taste Method: Dice potatoes and onions and put in pan. Add water to cover potatoes. Boil until potatoes are tender. Add halibut and cook until fork goes into halibut easily, about 5 to 7 minutes. Add milk and soup and simmer for 5 minutes. Add pepper to taste skinless boneless chicken breasts ounces amaretto breasts ounces amaretto breasts ounces amaretto orange ounce cherry brandy ounce cointreau triple ounce galliano ounce kahula ounce lemon juiceB ounce juice ounce rose's juice ounce ounce strawberry liqueur butter fresh yeast unsweetened chocolate unsweetened chocolate grated cream raspberries whipping cream cream cheese pound stickd sweet butter softened pound angel pasta dente pound boneless chicken breast cooked skinned shredde pound cooked diced pound surimi seafood chunks shrimp shrimp Wash 2 1/2 lbs. of white fish and tie in a cheesecloth bag. Poach gently in 2 quarts of water seasoned with salt, bay leaves, onion, thyme, onion powder, celery seed and celery leaves until fish is firm (about 10 minutes). Remove fish from water, drain (keep fish stock), remove bones and skin. Cut into individual servings. Sauce: Melt 2 tablespoons of butter in pan and saute clove crushed garlic, sherry, shrimp and mushrooms. Melt 1/4 cup butter or margarine in saucepan over low heat. Sti ~r in flour, pepper, celery salt and onion powder. Remove from heat and slowly add chicken bouillon cube dissolved in 1 cup of strained fish stock and milk. Add mushrooms and shrimp. Butter a baking dish and spread a thin layer of sauce over the bottom. Lay fish on top of the sauce. Cover with remaining sauce. Bake at 350 for 15-20 minutes, or until fish flakes easily with a fork. tinue mashing until all of the liquid and some of the pulp go through. Discard the pits and the skins. There should be about 4quarts of liquid. Boil the vinegar together with the spices for a few minutes. Add the vinegar-spice mixture to the plum liquid then boil vigorously stirring constantly for 15 minutes or until the liquid has reduced to 4 quarts again. Pour into bottles or jars. Process.Makes 8 pints (4 liters). American` 10 lb (4 1/2 kg) plumsstemmed (about 7 1/2 quarts) 10 cups (2 1/2 liters) sugar 1 quart (1 liter) white vinegar 1 teaspoon (5 ml) ground cinnamon 1/2 teaspoon (2 ml) grated nutmeg 1/2 teaspoon (2 ml) ground cloves 1228c inaka@tdl.comd 15 mins.e 1 Hourf Mediumg Mediumm Wild Rice RisottoB RiceC 200 g wild rice 4 fillets chicken 2 onions 1 leek (or spring onions) 30 g Cashews 2 tblsp Sherry (or something similar) butter/margarine salt, ground pepper American e canned pumpkin. Be careful to NOT use pumpkin pie filling, which is presweetened and seasoned. Prepare a pie crust. A partially precooked rolledpastry shell is standard for pumpkin pie, but graham cracker crusts, either premade commercial or homemade, also work well. Cook about a pound or a bit more of squash or pumpkin, which should end up about the right amount for this recipe (you still have to measure). A smallish vegetable can be easily cooked by cutting in half, cleaning out the se eds and pulp, and placing cut side down on an oiled cookie sheet in a 325 oven for 45 minutes. Cut away the skin, and mash the flesh. Larger squash are best cooked by cutting up the flesh into manageable pieces, and steaming on the stovetop until tender, about half an hour or 45 minutes. Remove, drain and mash. Some squash, like buttercup, can be very dry. If this is the case, they are ready to use after mashing. Others are on the moist side, and benefit from reduction. Place the mashed pu Rinse the rice in a "hair sieve"- fine grid. Bring 800 ccm water to the boil (just over a pint, from memory) and add the rice- cook 5 mins. Turn the heat to very low, place a lid on the saucepan, and cook until the water is evaporated (about 40 mins.) Cut the chicken into chunks, cut the onion into slices, and cut both the white and green parts of the leek/spring onions in to slices. Heat the butter/marge/oil, and cook the chicken one minute. Add the onion slices and cook one minute, a dd the cashews and cook one minute, then add the leek (or whatever) and cook one minute. Add the rice and toss through, then slosh in the Sherry, salt and pepper. Serve with a green salad... Nice and light for a hot day Just a note though- it might be an idea to pop the saucepan lid slightly to the side about 20 mins into the simmering process- you don't want the rice soggy, and that can easily happen. American ute, a Harvest Pumpkin PieB Pies (Desserts)C 8oons sherry 18 shrimp 1 clove garlic 1/4 cup butter 1/2 cup flour 1/8 teaspoon pepper 1/4 teaspoon celery salt 1/4 teaspoon onion powder 1 chicken bouillon cube 1 1/2 cups milk American 2 1/2 lbs. white fish-halibut, cod, snapper, pollock 1 tablespoon salt 3 bay leaves 1 sliced onion 1 teaspoon thyme 1/2 teaspoon onion powder 1/2 teaspoon celery seed 1 cup celery leaves 1/3 lb. mushrooms Sauce: 2 tablespoons butter 3 tablespoons sherry 18 shrimp 1 clove garlic 1/4 cup butter 1/2 cup flour 1/8 teaspoon pepper 1/4 teaspoon celery salt 1/4 teaspoon onion powder 1 chicken bouillon cube 1 1/2 cups milk inaka@cap.or.jp 20 mins.e 20 mins.f Mediumg Mediumm Harvest Pumpkin PieB Pies (Desserts)C potatos (any kind work) oil (I perfer bacon fat or peanut oil) Optional ingrediants (all to taste and based on the number and size of the potatos) ------------ diced onions bacon sliced into small pieces grated chedder cheese Peel the potatoes (this is also optional - I usually am lazy and leave the peel on). Grate the patatoes. Thorouhly wash the grated potato in cold water. This is a key step. It washes out much of the starch and will allow them to cook crispier. Squeeze the water out of the potato in a paper or cloth towel. Melt the fat in hot frying pan (black cast iron works best) or add the peanut oil. The potato will soak up a lot of oil, but be careful, they can taste oily if you add too much. 20 mins.e 10 mins.f Recipe: Mixed Baby Vegetables Ingredients: 1/4 pound baby zucchini and/or baby yellow squash* 1/4 pound baby yellow and/or green pattypan squash* 6 ounces baby carrots, trimmed and peeled 1/4 pound haricots verts, trimmed 1 small potato (about 1/4 pound) 1 tab olive oil the pearl onions reserved from the herbed roast leg of lamb 1 tabminced fresh dill and/or mint leaves, or to taste Serve with herbed roast leg of lamb Method: In a kettle of boiling salted water cook separately the z th a good sized dollop of the ricotta creme. Garnish with mint sprig. Italian` 1 quart strawberries 1 quart raspberries 1 quart blackberries 3 cups ricotta cheese 1/2 cup powdered sugar 3 ounces bittersweet chocolate, chopped 1/2 orange zest only 3/4 cup toasted almond slivers 6 sprigs mint a 1228c inaka@tdl.comd 15 mins.e 10 mins.f Mediumg Mediumm Mixed Grilled VegetablesB VegetablesC 1 1/2 cup Pumpkin, prepared 3/4 cup Brown sugar 1 teaspoon Ginger 3/4 cup Evaporated milk 1/2 teaspoon cloves 1/2 teaspoon Salt 1 teaspoon cinnamon 1/2 cup Cream 1/8 teaspoon Nutmeg This is a somewhat unusual pumpkin pie, with different seasonings than typically encountered. It is very good, and sure to be enjoyed on those cool evenings in September and October (or anytime, for that matter). I recommend the use of a good winter squash, instead of pumpkin, as the grain is finer and the flesh is sweeter. Hubbard squash are very good, as are buttercup or fresh acorn squash. Acorn squash from storage are often a bit stringy. Pie pumpkins are good, too, and you can even us flesh into manageable pieces, and steaming on the stovetop until tender, about half an hour or 45 minutes. Remove, drain and mash. Some squash, like buttercup, can be very dry. If this is the case, they are ready to use after mashing. Others are on the moist side, and benefit from reduction. Place the mashed pu mpkin or squash in a heavy saucepan over fairly high heat, and stir continually for about 10 minutes. This evaporates excess water, and increases the apparent sweetness of the pulp. The process is sometimes called scorching, although nothing gets blackened if you kept on stirring. Steep the spices in 2 tablespoonsp of boiling water for 3 minutes. Meanwhile, beat the eggs, then add the brown sugar, evaporated milk, salt, pumpkin and spice mixture. Stir well, and add the cream. Beat until sm ooth. Pour into the prepared crust, and place in an oven preheated to 425. Reduce heat to 300 immediately, and bake for about 25 minutes. The pie is done when all but the center is firm when jiggled. Remove from the oven and cool. Serve with whipped cream or vanilla ice cream. G 1 Pie crust 2 Eggs Boiling waterK American American Winter FajitasB BeefC 2 l/2 to 3 pounds skirt steak, cut into -inch sections Nonstick cooking spray 1 large onion (about 1 pound), peeled, halved, and cut into thin slices 2 large heavy sweet red peppers, stemmed, cored, and cut into julienne strips be an idea to pop the saucepan lid slightly to the side about 20 mins into the simmering process- you don't want the rice soggy, and that can easily happen. American` 200 g wild rice 4 fillets chicken 2 onions 1 leek (or spring onions) 30 g Cashews 2 tblsp Sherry (or something similar) butter/margarine salt, ground pepper a 1228c inaka@cap.or.jpd 15 mins.e 50 mins.f Winter FajitasB BeefC 2 l/2 to 3 pounds skirt steak, cut into -inch sections Nonstick cooking spray 1 large onion (about 1 pound), peeled, halved, and cut into thin slices 2 large heavy sweet red peppers, stemmed, cored, and cut into julienne strips 1 1/2 cup Pumpkin, prepared 3/4 cup Brown sugar 1 teaspoon Ginger 3/4 cup Evaporated milk 1/2 teaspoon cloves 1/2 teaspoon Salt 1 teaspoon cinnamon 1/2 cup Cream 1/8 teaspoon Nutmeg 1 Pie crust 2 Eggs Boiling watera The recipe is inspired by "Pumpkin Pie Supreme" in The Natural Sweet Tooth Breakfast, Dessert and candy cookbook by Billie Hobart (Straight Arrow Books). 25 mins.e 1 hr & 30 mins.f Highg Highm Recipe: Harvest Pumpkin Pie Ingredients: 1 1/2 cup Pumpkin, prepared 3/4 cup Brown sugar 1 teaspoon Ginger 3/4 cup Evaporated milk 1/2 teaspoon cloves 1/2 teaspoon Salt 1 teaspoon cinnamon 1/2 cup Cream 1/8 teaspoon Nutmeg 1 Pie crust 2 Eggs Boiling water Method: This is a somewhat unusual pumpkin pie, with different seasonings than typically encountered. It is very good, and sure to be enjoyed on those cool evenings in September and October (or anytime, for that matter). I recommend n. Place the mashed pu harvest pumpkin harvy harvy wallbanger browns hazelnut-crusted hazelnut-crusted halibut health heartsT hells hells herbed herbed roast herbs hoisin hoisin sauce hollandaise honey honey cream scones honey lemon buttermilk dressing horseradisht horseradish cream sauce chickent horserdish juice juice lemon juice grated large lemon juice lemon juice loads limes never enough Chinese` 4 T Soy sauce,(usual/dark/light) 2 T Peanut butter/black bean paste 1 T Honey/molasses/white or dark sugar 2 t White vinegar 1/8 t Garlic powder 2 t Sesame seed oil 20 dr Chinese-style hot sauce, habanero, jalapeno 1/8 t Pepper 1228c inaka@tdl.comd 15 mins.e Nonef Mediumg Mediumm Recipe: Hoisin Sauce Ingredients: 4 T Soy sauce,(usual/dark/light) 2 T Peanut butter/black bean paste 1 T Honey/molasses/white or dark sugar 2 t White vinegar 1/8 t Garlic powder 2 t Sesame seed oil 20 dr Chinese-style hot sauce, habanero, jalapeno 1/8 t Pepper Method: *EXPERIMENT! No you have control of the taste. Lighter for chickenand pork, stronger for beef and game. Sweeter for Dim Sum. *The commercial recipe is presumably the black bean paste. I presume they are the umble over the top of each fillet a quarter of the nut mixture, then drizzle melted butter or margarine mixed with the wine over it all. (Op owly add the grated potatos - be careful of splattering the oil since they are wet. You can leave them in place and then flip when one side is golden brown. I prefer to stir them frequently so all the little pieces brown. If you do this, when you are about half done, you can add the bacon and onions (any earlier and they tend to burn - esp the onion). If you do not stir the potatos, mix the sliced onion and pre-cooked bacon in with the potatoes ahead of time (bacon this way must be pre-C cooked to ensure it all is cooked. Keep stirring every two minutes or so until they reaceh your desired browness. Near the very end, you can grate some cheese over the potatos. American` potatos (any kind work) oil (I perfer bacon fat or peanut oil) Optional ingrediants (all to taste and based on the number and size of the potatos) ------------ diced onions bacon sliced into small pieces grated chedder cheese inaka@tdl.com 3. Place remaining bread crumbs in large plate suitable for dredging. Lightly beat remaining egg whites together with milk and pour into a shallow pan or plate. Dip fillets one at a time in egg white to coat well, then press each side of fish into the crumbs to coat well. 4. Lay fillets well apart in a greased 10X 15 inch pan. Once placed, crumble over the top of each fillet a quarter of the nut mixture, then drizzle melted butter or margarine mixed with the wine over it all. (Op tion: instead of crumbling nut mixture over fillets, you can coat the top of each with a layer of the mixture - it's up to you. Crumbling looks better but takes more time to do carefully.) 5. Bake in a 450 degree oven until fish is opaque in center of thickest part, about 10-15 minutes. With a wide spatula, transfer fillets to 4 dinner plates. Serve with lemon wedges to squeeze over the fish. Add salt to taste. bacon this way must be pre- 24 oz. boneless/skinless chicken breast, cut into 1/2 - 1 inch cubes 1 egg white, lightly beaten 3 teaspoons oil, separated 2 teaspoons cornstarch, separated 1/3 cup cashews 6 dried small red hot peppers 1 tablespoon fresh ginger, minced 1 tablespoon garlic, minced 10 scallions, sliced 1 small jar baby corn, whole (optional) 1 red bell pepper, diced 1/4 cup soy sauce (preferably the dark kind) 1/4 cup chicken stock 3 tablespoons sherry or dry white wine 1 teaspoon (or to taste) Szechuan stBjyle chili paste (this is the hottest, so if you have a different kind or want less spicy, adjust to taste) ld require longer cooking and which are sometimes dry and stingy. You could make the dumplings from chicken livers. Dissolve the stock cubes in 4 litres (7 pints) of hot water in a very large saucepan. Add the whole chicken and bring the stock to boil. Remove the scum as it rises with a perforated spoon Dice all vegetables and add to thw soup, season with the ginger, pepper and sa Wild Plum ketchupB PreservesC 10 lb (4 1/2 kg) plumsstemmed (about 7 1/2 quarts) 10 cups (2 1/2 liters) sugar 1 quart (1 liter) white vinegar 1 teaspoon (5 ml) ground cinnamon 1/2 teaspoon (2 ml) grated nutmeg 1/2 teaspoon (2 ml) ground cloves Add the sugar to the plums and place them in an enameled or stainless-steel pan over medium heat. Cover. After 30 minutes increase the heat and stir the plum-sugar mixture. Break some of the plums with a wooden spoon.Continue cooking stirring the mixture occasionally so that it does not stick to the pan. In 15 minutes all of the plums should be cooked through and mashed. Remove from heat and cool. Mash the mixture with a wooden spoon. Put the mashed pulp through a fine sieve and con For 10 large hard cooked eggs: 1 clove garlic 2 serrano chiles, seeded and minced 1/2 C mayonnaise 1 tsp fresh lemon juice 2 tsp dried mustard powder 1/4 tsp cayenne powder 1/4 tsp pure chile powder A`Mash egg yolks with remaining ingredients (except chives). Refill eggs. Sprinkle chives on top. GH1/4 tsp paprika 1/2 tsp salt 1 tsp chopped cilantro 1 tsp chopped chivesK American For 10 large hard cooked eggs: 1 clove garlic 2 serrano chiles, seeded and minced 1/2 C mayonnaise 1 tsp fresh lemon juice 2 tsp dried mustard powder 1/4 tsp cayenne powder 1/4 tsp pure chile powder 1/4 tsp paprika 1/2 tsp salt 1 tsp chopped cilantro 1 tsp chopped chives Chile-Heads Recipe Collection 20 mins.e Nonef Highg Highm eggs. Sprinkle chives on top. 1/4 tsp finely minced or grated dry orange zest 3 egg whites, with 1 set aside 2 tsp vermouth (or 1 Tbsp, your preference) 2 Tbsp milk 2 Tbsp melted butter or margarine 1/4 cup dry white wine lemon wedges saltK American 4 skinned and boned halibut fillets about 4 oz each 1/8 cup olive oil 1 clove garlic 1 cup shelled hazelnuts, finely chopped 3/4 cup fine dry bread crumbs 1 Tbsp minced parsley 1/8 tsp pepper 1/4 tsp salt 1/4 tsp finely minced or grated dry orange zest 3 egg whites, with 1 set aside 2 tsp vermouth (or 1 Tbsp, your preference) 2 Tbsp milk 2 Tbsp melted butter or margarine 1/4 cup dry white wine lemon wedges inaka@tdl.com 25 mins.e 15 mins.f Mediumg Mediumm Hells EggsB AppetizersC Herbed Roast Leg Of LambB LambC 2 1/2 pounds (about 15) plum tomatoes, sliced thick 10 ounces mushrooms, quartered 1 red bell pepper, chopped ,1 yellow onion, halved, with the skin left on 2 shallots with the skin intact 2 heads of garlic, the outer skin removed, leaving the cloves attached at the root end 1/4 pound red pearl onions, or white pearl onions, blanched in boiling water for 3 minutes, drained, and peeled. 20 mins.e Nonef Highg Highm Herbed Roast Leg Of LambB LambC 2 1/2 pounds (about 15) plum tomatoes, sliced thick 10 ounces mushrooms, quartered 1 red bell pepper, chopped ,1 yellow onion, halved, with the skin left on 2 shallots with the skin intact 2 heads of garlic, the outer skin removed, leaving the cloves attached at the root end 1/4 pound red pearl onions, or white pearl onions, blanched in boiling water for 3 minutes, drained, and peeled. HEAT OIL IN LARGE PAN, ADD MEAT AND BROWN (STIRRING OCCASIONALLY). WHILE MEAT IS BROWNING, PUT ONION SOUP IN A SMALL PAN WITH 1/2 CUP OF WATER AND BRING TO A BOIL THEN REDUCE HEAT AND SIMMER (YOU WANT THE ONIONS TO BE SOFT). IN ANOTHER SMALL PAN ADD THE MUSHROOMS AND ABOUT 1/2 CUP OF WATER, OR JUST ENOUGH WATER YOU COVER THEM, BRING TO A BOIL, REDUCE HEAT AND SIMMER. WHEN MEAT IS NICELY BROWNED ADD SALT & PEPPER (TO TASTE) AND ADD ALL THE REMAINING SPICES. AND IF YOU HAVE IT, NOW 'S T WITH 1/2 CUP OF WATER AND BRING TO A BOIL THEN REDUCE HEAT AND SIMMER (YOU WANT THE ONIONS TO BE SOFT). IN ANOTHER SMALL PAN ADD THE MUSHROOMS AND ABOUT 1/2 CUP OF WATER, OR JUST ENOUGH WATER YOU COVER THEM, BRING TO A BOIL, REDUCE HEAT AND SIMMER. WHEN MEAT IS NICELY BROWNED ADD SALT & PEPPER (TO TASTE) AND ADD ALL THE REMAINING SPICES. AND IF YOU HAVE IT, NOW 'S T'S T minsA t and black pepper Grated Parmesan cheese In a large pan, sweat the onion with garlic, salt, bay leaves, oregano, and just enough olive oil to coat the onion. Add the escarole and cook until just wilt heat the chicken stock separately, then add it to the pan with the vegetables. Cook until they become soft, abo To make curry powder (enough for 2-3 curries) grind the first 5 ingredients in the curry powder list in a food grinder or mortar, then add the chili powder and turmeric and mix well. I keep a spare coffee grinder which is used only for spices - I don't suggest using your regular coffee grinder unless you like "curry coffee". Wash the potatoes and scrub a little to remove dirt. Place in just enough water to cover them and boil for 30 minutes. Remove the potatoes and peel off the skins (cB arefully, they will be hot!). Cut the potatoes into slices, sprinkle liberally with the curry powder. Add salt if desired. Chop up the peppers and add them to the mix. Fry the potatoes in hot oil for around 5 more minutes. GW3 large russet potatoes 3-4 Tsp vegetable oil pinch salt (to taste) 2-3 Serrano peppersK Indian 200 g wild rice 4 fillets chicken 2 onions 1 leek (or spring onions) 30 g Cashews 2 tblsp Sherry (or something similar) butter/margarine salt, ground pepper 1228c inaka@tdl.comd 15 mins.e 50 mins.f Recipe: Wild Rice Risotto Ingredients: 200 g wild rice 4 fillets chicken 2 onions 1 leek (or spring onions) 30 g Cashews 2 tblsp Sherry (or something similar) butter/margarine salt, ground pepper Method: Rinse the rice in a "hair sieve"- fine grid. Bring 800 ccm water to the boil (just over a pint, from memory) and add the rice- cook 5 mins. Turn the heat to very low, place a lid on the saucepan, and cook until the water is evaporated (about 40 mins.) Cut the chicken into chunks, cu up fresh parsley 1 tsp basil salt to taste a 1228m White RussianB CocktailsC 1D61 1/2 ounces vodka 1 ounce Kahula 1 ounce light creamreamamt cream fresh rosemary sprigs garnish fresh steamed vegatables broccoli's favorite fresh-ground fresh-squeezedo freshbasil freshlyD freshly grated ginger freshly grated nutmeg taste freshly grated parmesan freshly grated lemon about teaspoons about teaspoons teaspoons teaspoons sugar sugar sugar sugar topping sugar touch oil-blanching Recipe: Whipped Cream Cakes & Peaches Ingredients: 1 large whole egg 1 large egg yolk 1/2 teaspoon vanilla 1/2 cup granulated sugar 2/3 cup well-chilled heavy cream 3/4 cup cake flour (not self-rising) 1 teaspoon double-acting baking powder 1/4 teaspoon salt confectioners' sugar for dusting the cakes fresh peaches, peeled and sliced, for garnish fresh raspberries for garnish Method: In a bowl with an electric mixer beat together the whole egg, the yolk, the vanilla, and 1/4 cup of the granulated sugar until the mixture is thick and pale. In a bowl beat the cream with cleaned beaters, adding the remaining 1/4 cup granulated sugar, until the mixture holds soft peaks. Fold the egg mixture into the whipped cream mixture. Into another bowl sift together the flour, the baking powder, and the salt and fold the flour mixture into the cream mixture. Divide the batter among 6 buttered and floured 1/2-cup muffin tins and bake the cakes in the middle of a preheated 350 F. oven fo VDrain clams and reserve the juice. Saute the garlic in the olive oil over medium heat for a minute or so. Add wine, parsley, basil and the clam juice to the olive oil and garlic. Bring to a boil and simmer for 15 minutes. Add the clams and cook just till heated through. Add salt to taste. Serve over cooked linguine (or any other pasta). Italian` 4 cans 6.5 oz minced clams 4 tblsp olive oil 1-3 tsp minced garlic 2 tblsp white wine 3/4 cup fresh parsley 1 tsp basil salt to taste 1228c inaka@tdl.comd 15 mins.e 15 mins.f Mediumg Highm White RussianB CocktailsC 1D61 1/2 ounces vodka 1 ounce Kahula 1 ounce light creamF In a shaker half filled with ice cubes, combine all of the ingredients. Shake well. Strain into an old fashioned glass almost filled with ice cubes.K Russian`71 1/2 ounces vodka 1 ounce Kahula 1 ounce light cream a 1228c inaka@tdl.comd Nonee Nonef Noneg Transylvanian` 400 g/14 oz lean pork, 200 g/8 oz smoked sausage, 100 g/4 oz smoked bacon, 1 kg/4 oz sauerkraut, 100 g/4 oz rice, 3 hardboiled eggs, 2 chopped onions, 200 ml/2 third pint sour cream, 1 teaspoon paprika, 1 tablespoon lard, salt 1228c inaka@tdl.comd 25 mins.e 1 hr & 30 mins.f Recipe: Sauerkraut Ingredients: 400 g/14 oz lean pork, 200 g/8 oz smoked sausage, 100 g/4 oz smoked bacon, 1 kg/4 oz sauerkraut, 100 g/4 oz rice, 3 hardboiled eggs, 2 chopped onions, 200 ml/2 third pint sour cream, 1 teaspoon paprika, 1 tablespoon lard, salt Method: Boil the rice in a slightly salted water and leave aside. Fry the onions until transparent, remove from the heat and season with paprika. Add the diced meat, stir well then braise for about 20 minutes. Spread about esh pineapple and diced honeydew 1/2 cup diced red bell pepper 1/3 cup seasoned rice wine vinegar 2 tblsp minced fresh cilantro 1/2 tsp crushed red pepper flakes a 1228c inaka@tdl.com appeit` appetit aprilU april april april whole-wheat wholemeal wideV wineD tablespoon baking powder tablespoon balsamic vinegar tablespoon black peppercorns tablespoon brown sugar tablespoon butter softened tablespoon canola tablespoon caribbean-style habanero sauceo tablespoon celery seed[ tablespoon chicken stock tablespoon chicken stock spoon chicken stock powder tablespoon chopped fresh basil teaspoon dried tablespoon chopped fresh parsleyw tablespoon chopped garlic tablespoon chopped sauteed onion tablespoon cider vinegar tablespoon coarsely grated fresh ginger tablespoon coarsely ground black pepper tablespoon water necessary tablespoon cornstarch tablespoon cornstarch tablespoon sherry tablespoon tablespoon cornstarch dissolved water tablespoon curry powder tablespoon stalks anise starch starter starter directed starter starter-initial steacks steak steaks steam steamed stemy stemmed serve whisky salmon toast better toast refrigerated refrigerator reggiano register registration regular regular--not regular-strength relax relish removedY rempah empah empah rempah rempah empah rempah water rempah empah empah rempah rempah rempah empah rempah rempah rempah empah riceA medium-sizeQ medium-size-red-skin medium-sized medium-thin melon meltedx melted butter margarine melted semisweet chocolate cover menthe meringue meringue shell meshed milkC extra-virgin extra-virgin olive extractL extravirgin fajitas farms fajitas jitas fajita fajitas fajitas farmer farms char-shu filling fast-rising father^ favorite favorites favourite fecule feedings felafel fennel fenouil fenouils fenugreekH fermented feta` fettuccine fettucine jaggery/sugarH jalape jalapen jalapenos jalapeoo jelly optional jam-jar jam-jars japanese jars[ jaune jaunes jelly jeunes jicama johnny's joshua's juiceB anaheim anahiem anakyu anahiem anakyu anahiem anakyu anahiem anchose anchovies anchovyn muffins In a large roasting pan stir together the tomatoes, the mushrooms, the bell pepper, the yellow onion, the shallots, the garlic, the pearl onions, the rosemary, or gano, and thyme sprig, 1/4 cup of the oil, and salt and pepper to taste. Arrange the lamb, patted dry, on top of the vegetable mixture, drizzle it with the remaining 2 tablespoons oil, and season it with salt and pepper. Roast the lamb and the vegetables in the middle of a preheated 450 F. oven for 15 minutes, reduce the temperat ure to 350 F., and roast the lamb and stirring the vegetables every 20 minutes, for 1 hour and 20 minutes more, or until the lamb registers 145 F. on a meat thermometer for medium-rare meat. Transfer the lamb to a cutting board and let it stand, covered loosely with foil, for 15 minutes. Reserve the pearl onions for the mixed baby vegetables. Transfer the lamb to a platter, spoon the baby vegetables around it, and garnish the lamb with the mint sprigs. If planning to make the stuffed cabb 0/0/1 1 lb medium size Shrimp (I used peeled, some may preferred unpeeled) 3 T butter 3 T olive oil (best quality you have) 3 cloves garlic, minced (more if preferred :) 1/2t ground white pepper 1/2t red pepper flakes 1/4t cayanne pepper 1/4t dried oregano (or 1/2 t fresh minced) 1/2 lemon - juice of 1/2C parmesean cheese 5 T italian bread crumbs (or bread crumbs with a little salt, pepper, oregano and basil added). 1/4C parsley - minced salt - to taste 1 lb cooked fettucinB&i or linquini This can be VERY spicy! r about 15 minutes, turning it to brown all over. Add the stock, bring to the boil and simmer for 2 1/2 hours. Mix the cornstarch to a smooth paste with a little cold water. Lift the lamb on to a hot dish; keep hot. Add cornstarch mixture to the liquid in the pan and bring to the boil, stirring, until slightly thickened. Pour over the lamb. Additional Notes: Recipe From: inaka@tdl.com ------------------------------------------ This recipe was c Sift the flour, soda, and cream of tartar into a mixing bowl. Cut the fat into the flour and rub it to a breadcrumb consistency. Miz the sour cream and honey together until the honey is dissolved. Beat in the egg. Make a well in the flour, pour in the liquid and mix to a soft dough. Turn onto a floured board and knead in a little extra flour if necessary. Roll out 1/2 inch thick and cut into rounds with a 2-inch cutter. Lift onto a heated and greased bakestone and brush the tops of theB scones with a little milk. Cook until the underside is golden, then turn and cook the other side. Serve hot, split and spread with butter and honey: or serve cold with butter or clotted cream. British` 6 oz Whole wheat flour 6 oz Plain flour 2 t Bicarbonate of soda 1 t Cream of tartar 1 oz Butter 5 fl Sour cream 4 oz Clear honey 1 Egg Milk for glazing 1228c inaka@tdl.comd 20 mins.e 15 mins.f Mediumg Highm aste. 20 mins.e 15 mins.f Mediumg Mediumm Recipe: Whipped Cream Biscuits Ingredients: 2 c Flour 3 ts Baking powder 3/4 ts Salt 1 c Heavy cream - whipped Method: Sift dry ingredients and add to whipped cream. Roll 1/2-inch thick and cut with biscuit cutter. Bake in moderate oven 15 minutes. Yield: 18 Note: Moderate oven 350 - 400 F Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/B5inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ - whipped Sift dry ingredients and add to whipped cream. Roll 1/2-inch thick and cut with biscuit cutter. Bake in moderate oven 15 minutes. Yield: 18 Note: Moderate oven 350 - 400 F American`G 2 c Flour 3 ts Baking powder 3/4 ts Salt 1 c Heavy cream - whipped a 2 fresh rosemary sprigs 2 fresh or gano sprigs 2 fresh thyme sprigs 6 tablespoons olive oil a 6-pound leg of lamb, trimmed of excess fat mixed baby vegetables (recipe follows) as an accompaniment fresh mint sprigs for garnish American 2 1/2 pounds (about 15) plum tomatoes, sliced thick 10 ounces mushrooms, quartered 1 red bell pepper, chopped ,1 yellow onion, halved, with the skin left on 2 shallots with the skin intact 2 heads of garlic, the outer skin removed, leaving the cloves attached at the root end 1/4 pound red pearl onions (available at specialty produce markets) or white pearl onions, blanched in boiling water for 3 minutes, drained, and peeled 2 fresh rosemary sprigs 2 fresh or gano sprigs 2 fresh thyme spr Gourmet March 1993 buttered and floured 1/2-cup muffin tins and bake the cakes in the middle of a preheated 350 F. oven for 18 to 20 minutes, or until they are golden. (The batter will flow over the rims slightly.) Let the cakes cool in the tins on a rack for 10 minutes and turn them out onto the rack, leaving them upside down. Dust the cakes with the confectioners' sugar and serve them with the peaches and the raspberries. GKfresh peaches, peeled and sliced, for garnish fresh raspberries for garnishK American G1 large whole egg 1 large egg yolk 1/2 teaspoon vanilla 1/2 cup granulated sugar 2/3 cup well-chilled heavy cream 3/4 cup cake flour (not self-rising) 1 teaspoon double-acting baking powder 1/4 teaspoon salt confectioners' sugar for dusting the cakes fresh peaches, peeled and sliced, for garnish fresh raspberries for garnish Gourmet July 1990 30 mins.e 20 mins.f Highg C age reserve 1 pound of the lamb. 2 fresh rosemary sprigs 2 fresh or gano sprigs 2 fresh thyme sprigs 6 tablespoons olive oil a 6-pound leg of lamb, trimmed of excess fat mixed baby vegetables (recipe follows) as an accompaniment fresh mint sprigs for garnishK American 2 1/2 pounds (about 15) plum tomatoes, sliced thick 10 ounces mushrooms, quartered 1 red bell pepper, chopped ,1 yellow onion, halved, with the skin left on 2 shallots with the skin intact 2 heads of garlic, the outer skin removed, leaving the cloves attached at the root end 1/4 pound red pearl onions, or white pearl onions, blanched in boiling water for 3 minutes, drained, and peeled. 2 fresh rosemary sprigs 2 fresh or gano sprigs 2 fresh thyme sprigs 6 tablespoons olive oil a 6-pound lBzeg of lamb, trimmed of excess fat mixed baby vegetables (recipe follows) as an accompaniment fresh mint sprigs for garnish Gourmet March 1993 15 mins.e 15 mins.f Highg Highm Recipe: Salmon Squash & Leeks Ingredients: 1 6 oz Boneless Salmon Steak Cut 1" Thick 1 Tbls Butter 1 Tbls Brandy Olive Oil 2 tsp Brown Sugar 1 Medium Beet, Pureed 1/4 Cup Leek, Shredded 2 Tbls Beurre Blanc Parsley, Chopped 1/4 Cup Acorn & Butternut Squash, Diced Method: Preheat the fat in a deep fat fryer to 375 degrees. Saute the salmon in the olive oil until cooked through. Puree the beet and combine with the Beurre Bla nc. Dice the squash. Saute the squash in butter until tender. Heat the brandy gently. Dissolve the brown sugar in the brandy. Add the sugared brandy to the squash. Deep fry the shredded leeks to a deep brown color. Place the sauteed salmon in the center of the serving dish. Pour the Beet Beurre Blanc over the salmon. Surround the salmon with the sauteed squash. Place the deep fried leek strips on top of the salmon. Garnish with chopped parsley. Serve hot. 25 mins.e 1 hr & 45 mins.f Highg Highm Recipe: Herbed Roast Leg Of Lamb Ingredients: 2 1/2 pounds (about 15) plum tomatoes, sliced thick 10 ounces mushrooms, quartered 1 red bell pepper, chopped ,1 yellow onion, halved, with the skin left on 2 shallots with the skin intact 2 heads of garlic, the outer skin removed, leaving the cloves attached at the root end 1/4 pound red pearl onions, or white pearl onions, blanched in boiling water for 3 minutes, drained, and peeled. 2 fresh rosemary sprigs 2 fresh or gano sprigs 2 fresh lack bean paste. I presume they are the same as Mexican/Spanish black beans. *Different types of soy, molasses, some of the oil being hot pepper oil, other styles of pepper sauce. All kinds of variations. However, with light soy and honey, the taste of peanut dominates. *Simply mix together. At first it does not appB ear like it will mix but keep at it just a bit longer and you have Hoisin. Letting it rest does not appear to improve the taste. Gr6 tablespoons chilled vegetable shortening 1/3 cup dried currants 5 tablespoons (about) milk 1 egg Makes about 17K Welsh '2 1/2 cups all purpose flour 2/3 cup sugar 3/4 teaspoon ground mace 1/2 teaspoon baking powder 1/4 teaspoon salt 6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces 6 tablespoons chilled vegetable shortening 1/3 cup dried currants 5 tablespoons (about) milk 1 egg Makes about 17 inaka@tdl.com 25 mins.e 15 mins.f Highg Highm Whipped Cream BiscuitsB Breads & MuffinsC 10DF 2 c Flour 3 ts Baking powder 3/4 ts Salt 1 c Heavy cream - whipped Sift dry ingredients and add to whipped cream. Roll 1/2-inch thick and cut with biscuit cutter. Bake in moderate oven 15 minutes. Yield: 18 Note: Moderate oven 350 - 400 F American`G 2 c Flour 3 ts Baking powder 3/4 ts Salt 1 c Heavy cream - whipped a 1228c inaka@tdl.com patties moroccan style harissa sauce lari's lari's vegetable lasagne lathero lathero latigo latigo chili latigo chili latigo chili latigo chili latigo chili lemonp lenticchie lentilsq letto lettuce leves lime[ liver magyaros magyaros gombaleve magyaruv malay mango manzo margarita marinade masala meatballs meatloaf mediterranea misconduct moroccan mounds mousse mozzarella mudra muffin muffins mushroom mushroomse marinade meals muffinsK tiger tight tightly times timidR tinged ginger toasted@ tomato paste@ tomatoes tomatoes tortillas@ traditional@ tsp/1-2ml@ tspn@ unbleached@ march march march johnson stoneham massachusetts massachusetts mavens mavens meats mexicana mexicana dutton meyer^ miller minnesota moirai moira carlsoni moosewood mulherin murray myers nathalie nathalie dupree's southern cooking natural malgieri prodigy guest chefs night norma north november november november number october october october october Honey Lemon Buttermilk DressingB SaucesC 1/4 teaspoon freshly grated lemon zest 2 teaspoons fresh lemon juice 1 tablespoon plus 1 teaspoon honey 1/2 cup buttermilk 1/4 cup plain yogurt 1 tablespoon vegetable oil 1/4 teaspoon vanilla In a bowl whisk together zest, lemon juice, and honey until combined well and whisk in buttermilk, yogurt, oil, vanilla, and a pinch of salt. Makes about 3/4 cup. American` 1/4 teaspoon freshly grated lemon zest 2 teaspoons fresh lemon juice 1 tablespoon plus 1 teaspoon honey 1/2 cup buttermilk 1/4 cup plain yogurt 1 tablespoon vegetable oil 1/4 teaspoon vanilla Gourmet June 1994 15 mins.e Nonef Highg Highm 6 oz Plain flour 2 t Bicarbonate of soda 1 t Cream of tartar 1 oz Butter 5 fl Sour cream 4 oz Clear honey 1 Egg Milk for glazing a 1228c inaka@cap.or.jpd 20 mins.e 15 mins.f Mediumg Highm boned boneless boneless/skinless Hot and Sour Chicken PoultryC on honey 1/2 cup buttermilk 1/4 cup plain yogurt 1 tablespoon vegetable oil 1/4 teaspoon vanilla In a bowl whisk together zest, lemon juice, and honey until combined well and whisk in buttermilk, yogurt, oil, vanilla, and a pinch of salt. Makes about 3/4 cup. American` 1/4 teaspoon freshly grated lemon zest 2 teaspoons fresh lemon juice 1 tablespoon plus 1 teaspoon honey 1/2 cup buttermilk 1/4 cup plain yogurt 1 tablespoon vegetable oil 1/4 teaspoon vanilla a Gourmet June 1994 15 mins.e Nonef Highg Highm Hot and Sour Chicken PoultryC gelatin teaspoons peppercorns chops potatoes cooked diced tomatoes diced shallots slices bacon crumbled slices bacon small pieces slices bread slices bread bacon small pieces small pieces about pounds strips bacon butter chopped walnuts buttermilk vinegar sugar virgin olive tablespoons about water tablespoons butter margarine tablespoons chopped dates tablespoons currants tablespoons sherry tablespoons flour tablespoons lemon juice tablespoons margarine butter tablespoons olive tablespoons sugar large tablespoons tomato paste tablespoons unsalted butter tablespoons unsalted butter softened tablespoons vegetable #A+ Henry Chung's Hunan Style Chinese Cookbook 15 mins.e 10 mins.f Mediumg Mediumm Recipe: Hot and Sour Chicken Ingredients: about 1 pound chicken marinade: 1 tablespoon cornstarch, 1/2 teaspoon black pepper, few drops vegetable oil 1 1/2 - 2+ cups vegetable oil 1/2 cup green bell pepper, in 1-inch pieces 1/2 cup canned sliced bamboo shoots 1/2 cup carrots, peeled and sliced into 1 1/2-inch pieces (optional)) 1 tablespoon fermented black beans (optional) 1/2 tablespoon minced garlic (optional) 1 tablespoon minced ginger 1 teaspoon hot red pepper powder 1/2 cup chicken 15 mins.e 10 mins.f Mediumg Mediumm Hot And Sour Rice SoupB SoupsC reen pepper, bamboo shoots, carrots, black beans, garlic, ging Whipped Cream Cakes & PeachesB DessertsC 1 large whole egg 1 large egg yolk 1/2 teaspoon vanilla 1/2 cup granulated sugar 2/3 cup well-chilled heavy cream 3/4 cup cake flour (not self-rising) 1 teaspoon double-acting baking powder 1/4 teaspoon salt confectioners' sugar for dusting the cakes In a bowl with an electric mixer beat together the whole egg, the yolk, the vanilla, and 1/4 cup of the granulated sugar until the mixture is thick and pale. In a bowl beat the cream with cleaned beaters, adding the remaining 1/4 cup granulated sugar, until the mixture holds soft peaks. Fold the egg mixture into the whipped cream mixture. Into another bowl sift together the flour, the baking powder, and the salt and fold the flour mixture into the cream mixture. Divide the batter among 6 d the flour mixture into the cream mixture. Divide the batter among 6 Wash, peel, de-vein shrimp. Save shells. Wash shrimp again, drain, pat dry, cover and refrigerate. If using fresh lemongrass, cut each stick into three 2 inch pieces -- starting from rounded bottom end. Discard straw-like top. Lightly crush the 6 pieces. In a pan, combine lemongrass, lime leaves, stock, and shrimp shells. Bring to boil. Lower heat and simmer gently for 20 minutes. Strain stock, then add fish sauce, lime juice, and chili paste. Adjust fish sauce and lime juice to t aste. *Add more chili paste for more heat. Drain straw mushrooms and add to stock. (If using fresh mushrooms, quarter them and drop in lightly salted boiling water. Boil 1 minute. Drain and add to stock.) **The soup can be prepared to this point several hours ahead of time and stored in the refrigerator.** Prepare garnish shortly before serving. Cut green chilies into fine rounds. Wash and dry cilantro. Just before serving, heat the soup, when it begins to boil, drop in peeled shri inaka inaka Nabout 1 pound chicken marinade: 1 tablespoon cornstarch, 1/2 teaspoon black pepper, few drops vegetable oil 1 1/2 - 2+ cups vegetable oil 1/2 cup green bell pepper, in 1-inch pieces 1/2 cup canned sliced bamboo shoots 1/2 cup carrots, peeled and sliced into 1 1/2-inch pieces (optional)) 1 tablespoon fermented black beans (optional) Cut the chicken, bones and all, into 1-inch pieces. Mix the chicken with all marinade ingredients and let sit for 2-3 minutes. Heat a wok over highest heat for 2 minutes; then add 1 1/2 - 2 cups vegetable oil. As soon as oil is smoking hot, deep-fry the chicken for at least 1 minute till the bloody pieces turn white. Remove to a strainer to drain off oil. Heat 2-3 tablespoons vegetable oil in the wok till smoking hot. Toss in green pepper, bamboo shoots, carrots, black beans, garlic, ging 1 tablespoon liquid cornstarch 1228of 1229ung's Hunan Style Chinese Cookbook Q o 1-2cm fresh root ginger o 1 medium sized hot green chilli (cored and seeded) o 2 cloves garlic o 2 1/2 cups water o 1 vegetable stock cube (2 cup size) o Juice of one lemon o 1 tbsp vinegar o 3 tbsp dark soy sauce o 1/3 tsp dried ginger Chop the ginger, chilli pepper and garlic finely. Simmer for ten minutes in 2 1/2 cups of water. Core, seed and chop the red and yellow peppers into strips. Slice the water chestnuts and bamboo shoots. Add these and the other remaining ingredients. Cook until the vegetables are cooked, but still crisp. Adjust the seasoning to sour and spicy, and make the liquid up to 7-8 cups (around 3 pints). tblsp cilantro inaka@cap.or.jp 20 mins.e 20 mins.f Mediumg Mediumm Hot and Sour soupB SoupsC ed shri 6 dried black mushrooms (soaked, drained and sliced thin) 5.5 cup broth 1/4 lb boneless pork (cut into matchsticks) 1/2 cup slivered Bamboo shoots 1/2 small carrot (cut into matchsticks) 1.5 cup rice, cooked 1/4 cup rice or white vinegar 2 tblsp cornstarch 2 tblsp soy sauce In 4-quart Dutch oven, heat broth to boiling on medium heat. Add pork, mushrooms, bamboo shoots, and carrots. Cook 3 minutes. Add rice, vinegar, soy sauce, white pepper, sesame oil and hot pepper sauce. Return to a boil, reduce heat, and simmer 3 minutes. In a cup, stir together cornstarch and water until smooth. Gradually stir it into the soup. Cook until slightly thickened. Remove from heat. Gradually add egg in a steady stream, stirring constantly. Garnish with green onion. Gy2 tblsp water 1/2 tsp white pepper 1 egg, beaten 1 tsp sesame oil 2 green onions, thinly sliced 1/2 tsp hot pepper sauceK Chinese butter cheddar cheese sharp grated butter margarine cucumber juliennedV mushrooms sliced following dried beans kidney white radish juliennedV sausage chinese noodles fresh angel tubular pasta juice minced fresh basil leaves mixed pickling spices olive fresh yeast pound yellow and/or green pattypan squash pound zucchini and/or yellow squash pound buttern pound cooked lobster cooked pound dried noodles pound fresh picked pound haricots verts trimmed cooked rooms sliced water spice powder baking powder caraway seeds teaspoon crushed pepper@ teaspoon garlic powder@ teaspoon salt@ chilies@ ground cardamom@ ground cloves@ 1/4cup@ cayenne pepper@ seed@ cloves garlic finely chopped@ coarse ground shoulder@ 10-ounce@ ounces temperature@ sugar@ sugar@ sugar@ removed buttered cubed@ sugar@ 11/4@ 11/4@ cooked cooked left-over cooker cooker Mediumm Recipe: Hot and Sour soup Ingredients: o 1-2cm fresh root ginger o 1 medium sized hot green chilli (cored and seeded) o 2 cloves garlic o 2 1/2 cups water o 1 vegetable stock cube (2 cup size) o Juice of one lemon o 1 tbsp vinegar o 3 tbsp dark soy sauce o 1/3 tsp dried ginger o 1 tsp five spice powder o 4 spring onions o 1 medium sized red sweet bell pepper ck. Bring again to a boil and stir in the pepper, salt, soy sauce, and vinegar. Slowly stir in the dissolved cornstarch until desired thickness. Slowly pour the egg into the soup, whisking constantly to form thin strands of egg. Remove from heat and add oil. Ladle into B)bowls and garnish with minced scallions. culinary excursions through switzerland sigloch edition chile-heads recipe collection kitchen cathy carroll north italian cookbook frugal gardens germany gourmet gourmet grain grandmother grandmother grandmother grandmother grandmother grandmother grandmother dmother grandmother other mother grandmother andmother ndmother smith grain gourmet smith grain mp. Cook on medium heat for 2 minutes or just until shrimp turn opaque. Garnish with chilies and cilantro leaves. Serve hot. 1 tsp Thai chili paste (nam prik pow) or substitute 1/4 tsp. cayenne, 1/4 tsp. sugar, 1/2 tsp. oil 15 oz can straw mushrooms or 12 med. fresh mushrooms 3 fresh hot green chilies 3 tblsp cilantroK 1 lb. med. shrimp 2 sticks fresh or 2 tablespoon. dried lemongrass 4 fresh or dried kaffir lime leaves or 1 tblsp finely grated lemon zest 1 1/2 qt chicken stock 1 tblsp fish sauce or salt to taste 3 tblsp fresh lime juice or to taste 1 tsp Thai chili paste (nam prik pow) or substitute 1/4 tsp. cayenne, 1/4 tsp. sugar, 1/2 tsp. oil 15 oz can straw mushrooms or 12 med. fresh mushrooms 3 fresh hot green chilies 3 tblsp cilantro inaka@tdl.com 20 mins.e 20 mins.f Mediumg Mediumm Hot and Sour soupB SoupsC led shri green onions hard-boiled shelled hard-boiled large peeled chopped hardboiled sliced large ancho chilies adjust taste commercial large chicken half-breasts large cloves garlic finely chopped large cloves crushed garlic large colves garlic peeled large coriander roots chopped large yolks large garlic cloves` large garlic cloves minced large garlic cloves pressed large leaves fresh basily large onions large onions diced large onions finely chopped large potatoes large potatoes peeled large tomatoes cored thick slicesy blackberries about quarts liters roast boneless slicesy cored thick slicesy thick slicesy shitake mushrooms chopped wheat whipped whipped cream biscuits whipped cream cakes peaches whiskey-cured whiskey-cured salmon whitez white white sauce white russian whole ketchup risotto wings winning winning nning winning winning winning winning 1 tsp sugar 1 tsp dark soy sauce 3 tblsp cider or rice wine vinegar 2-3 tsp cornstarch dissolved in 2 Tblsp water 1 egg, beaten few drops sesame oil 2 tblsp minced scallions or green onionsK Chinese 1 qt chicken broth 2 oz shredded pork tenderloin 2 oz shredded bean curd 2 tblsp shredded bamboo shoots 2 tblsp shredded cloud ears 2 tblsp dry lily buds 1 tblsp fresh ground black pepper 1 tsp salt 1 tsp sugar 1 tsp dark soy sauce 3 tblsp cider or rice wine vinegar 2-3 tsp cornstarch dissolved in 2 Tblsp water 1 egg, beaten few drops sesame oil 2 tblsp minced scallions or green onions inaka@tdl.com 20 mins.e 20 mins.f Mediumg Mediumm Hot and Spicy chicken soupB SoupsC o 1 tsp five spice powder o 4 spring onions o 1 medium sized red sweet bell pepper o 1 medium sized yellow sweet bell pepper o 225g tin water chestnuts o 225g tin bamboo shoots Chinese o 1-2cm fresh root ginger o 1 medium sized hot green chilli (cored and seeded) o 2 cloves garlic o 2 1/2 cups water o 1 vegetable stock cube (2 cup size) o Juice of one lemon o 1 tbsp vinegar o 3 tbsp dark soy sauce o 1/3 tsp dried ginger o 1 tsp five spice powder o 4 spring onions o 1 medium sized red sweet bell pepper o 1 medium sized yellow sweetBV bell pepper o 225g tin water chestnuts o 225g tin bamboo shoots inaka@tdl.com 20 mins.e 15 mins.f antipasto appetizers appleJ apple cakeL apple katsupM apple potato cakeK apple pancakesJ applesauceN applesauce cakeN apricotP apricot salsaP arabicQ arabic pickled turnipsQ arcadianR arcadian eight chiliR armenianS armenian potatoesS aromatic arrosto vegetable frying vegetable deep-fryingW vegetable fryingo vegetable-seasoned vegetables vegetables vegetarian vegetarian regular worcestershire sauce prefer worcestershire sauce prefer regular worcestershire sauce prefer veggie vermicelli vermouth verres versatile version vertes verts veryS vesop vialone viana viand vidalia vietnamese vigne blanc d'alsace 50cl| vinaigre vinaigrette melted butter pecan-halves cherries pepperoni coarsely chopped water salad sauce water water chicken stock tablespoon extra virgin olive cinnamon apricot preservesU asian sauce preferably dried tomatoes chopped fresh parsley chopped green onions chopped radish cooking cream crumbled cheese crumbled cheese barbecued salmon syrup chili powder diced onion dried porcini mushrooms finely minced onions firmly packed light brown sugar fresh juice fresh orange juice 8 ounce can stewed tomatoes, undrained and chopped 6 ounce can tomato paste 1 teaspoon sugar 1 teaspoon oregano 1/2 teaspoon garlic powder 1/2 cup shredded mozzarellaK American f6 ounces spaghetti, cooked 2 tablespoons unsalted butter 1/3 cup grated Parmesan 2 eggs 1 cup cottage or ricotta cheese 1 pound ground beef 1/2 cup chopped onion 1/4 cup chopped green pepper 8 ounce can stewed tomatoes, undrained and chopped 6 ounce can tomato paste 1 teaspoon sugar 1 teaspoon oregano 1/2 teaspoon garlic powder 1/2 cup shredded mozzarella 1228c inaka@tdl.comd 45 mins.e 30 mins.f Mediumg Mediumm SPAGHETTI SAUCE SaucesC $2 LBS. GROUND MEAT (BEEF OR TURKEY) OLIVE OIL ITALIAN SEASONING 1 PKG. LIPTON ONION SOUP DRY RED WINE (OPTIONAL) 10 TO 12 DRIED MUSHROOMS TOMATO PASTE SALT - PEPPER TOMATO SAUCE 2 1/2 cups all purpose flour 2/3 cup sugar 3/4 teaspoon ground mace 1/2 teaspoon baking powder 1/4 teaspoon salt 6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces Mix first 5 ingredients in large bowl. Add butter and shortening and rub with fingertips until mixture resembles fine meal. Add currants. Whisk 4 tablespoons milk and egg in small bowl. Add to dry ingredients; stir until moist clumps form, adding more milk if mixture is dry. Roll out dough on lightly floured surface to 1/2-inch-thick round. Using cookie cutter, cut out 2 1/2- to 3-inch rounds. Gather dough scraps; roll out to 1/2-inch-thick round. Cut out additional rounds. Heat heavy larg e nonstick griddle or skillet over medium-high heat. Arrange 6 to 8 cakes on griddle. Reduce heat to low and cook until cakes are set and brown, turning occasionally, about 12 minutes. Transfer to rack. Repeat with remaining cakes. Serve warm or at room temperature. canned chipotle chilies minced chicken breast halves skinned boned chicken drumsticks cloves cloves garlic broiled chopped cloves garlic chopped cloves garlic finely chopped cloves garlic minced cloves garlic peeled cloves garlic sliced paper-thin garlic mandolin clovesgarlic minced cumin ground cooked sliced potatoes crusty italian bread halved crosswise all-purpose plain flour flour flour microwave dried black mushrooms soaked drained sliced dried shiitake mushroomsW yolks beaten_ beaten_ roomsW drained sliced dried shiitake mushroomsW itake mushroomsW mushroomsW mushroomsW drained sliced dried shiitake mushroomsW sliced dried shiitake mushroomsW A pot of broth 3,4 slices ginger 1 lemon grass cut and pressed Chicken meat in cubes Straw mushrooms Jalapeno pepper cut up in small pieces or 2 fresh green peppers 1/4 lime juice Boil broth. Add all ingredients except coconut oil and basil. Bring to boil. Add coconut milk. Let simmer. Add basil and serve.G 1/2 cup coconut milk Basil Thai` A pot of broth 3,4 slices ginger 1 lemon grass cut and pressed Chicken meat in cubes Straw mushrooms Jalapeno pepper cut up in small pieces or 2 fresh green peppers 1/4 lime juice 1/2 cup coconut milk Basil 1228c Yan can cookd 15 mins.e 20 mins.f Mediumm minced scallions or green onions inaka@cap.or.jp 20 mins.e 20 mins.f Mediumg Mediumm Hot and Spicy chicken soupB SoupsC d scallions. after after cooled again ahead alaskaC alaskan alaskan sourdough starter amounts approximate adjust personal taste serrano peppers lemon grass minced garlic chilliesH chineseY chinese mustard chinese sausage chopped chinese-style chipotle chipotles chips chive chivesY chocolate chocolate filling chocolate-cola chocolate-cola icing yellow onion diced 1-1/2 1-1/2 large mushrooms 1-1/2 meaty spareribs 1-1/2 pounds steaks 1/2-inch thick 1-1/2 tablespoons vinegar 1-1/2 chicken broth 1-1/2 oyster sauce 1-1/2 sauce 1-1/2 sharp cheddar cheese cubed sliced cubed sliced 1-1/2 sauce oyster sauce 1-1/2 oyster sauce oyster sauce 1-1/2 oyster sauce 1-1/2 oyster sauce oyster sauce 1-1/3 granulated sugar anahiem other green pepper canned jalapeno peppers water chestnuts sliced green onions chopped green jalapeno peppers medium-size green pepper seeded chopped medium-size onion quartered quartered south south indian potato curry sauce chicken spaghetti spaghetti meatballs sauce spaghetti spaghetti sauce spaghetti sauce spaghetti roasted eggplant spare spare-ribs spareribs spatzli spatzli noodles special speed spice spiced spiced chicken honey spiced eggplant salad spiced spiced whole spices spicy spicy black spicy broiled shrimp pasta spicy cashew chicken spicy macaroni cheese spicy peanut sauce satay spicy squash spiedies spiedies shishkebab spiedies shishkebab iedies shishkebab shkebab piedies shishkebab shishkebab Welsh Tea CakesB Breads & MuffinsC 10Beans, Dry 3 qt Water 1 Ham Bone Or Hock, Smoked 2 T Parsley, Chopped 1 c Onions, Finely Chopped 1 Garlic, Clove, Minced 2 c Celery and Tops, Finely Chopped 1 1/2 t Salt 1/2 t Pepper pCover beans with water in large pot or soup kettle and soak overnight. Rinse beans well and return to pot with ham bone and 3 quarts of water. Simmer, uncovered, for 2 hours. Add parsley, onions, garlic, celery and tops, salt and pepper. Simmer, uncovered, for 1 hour or until vegetables are tender. Remove ham bone, dice the meat, and add meat to soup. Serve hot. German` 1 lb Navy Beans, Dry 3 qt Water 1 Ham Bone Or Hock, Smoked 2 T Parsley, Chopped 1 c Onions, Finely Chopped 1 Garlic, Clove, Minced 2 c Celery and Tops, Finely Chopped 1 1/2 t Salt 1/2 t Pepper a 1228c inaka@cap.or.jpd Overnighte 3 hrsf Mediumm Welsh Tea CakesB Breads & MuffinsC h Tea Cakes quail quality quantitiy quarta quarterQ quarter-sized quarteredM quartered groups quartered radicchio radishV radishes raifort raised raisin raising raisinsL raisins handful ramen range raspberry rater rathe rather really reason recipe^ black pepper cayenne garlic lemon juice nutmeg cayenne pepper ayenne pepper pepper pepper monosodium glutamate filling tabasco white pepper vinegar pepper tabasco white pepper dashed dashes dashi dates dates maybe substituted day-oldy deboned debris decayo gide in half. Shape each portion into a loaf. Place in a 9"x5"x3" loaf pan. Brush tops with 2 tablespoons melted butter, cover and let rise in a warm place (85 ), free from drafts, 1 hour or until doubled in bulk. Bake at 350 for 25 minutes or until loaves sound hollow when tapped. Remove bread from pans immediately, cool on wire racks. Makes 2loaves. Use reserved 1 cup starter in recipe. Starter Food c. sugar 3 tablespoons instant potato flakes 1 c. warm water (120 Combine all ingredients and use to feed starter as directed.K American inaka@tdl.com d Overnighte 25 mins.f Recipe: Sourdough And Potato Bread Ingredients: Potato Sourdough Starter c. sugar 3 tablespoons instant potato flakes 1 pkg active dry yeast 1 cup warm water (120 - 130 )POTATO SOURDOUGH BREAD DOUGH 6 c. bread flour 1/3 c. sugar 1 pkg. active dry yeast 1 tablespoon salt c. vegetable oil 1 c. Potato Sourdough Starter c. warm water (120 Use reserved 1 cup starter in recipe. Starter Food c. sugar 3 tablespoons instant potato flakes 1 c. warm water (120 Combine all GH BREAD DOUGHCombine first 4 ingredients in a large mixing bowl, gradually stir in oil and remaining ingredients. Turn dough out onto a floured surface, knead. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 ), free from drafts, 2 hours or until doubled in bulk. Potato Sourdough Bread Punch prepared dough down, and div pounds chicken pounds fillets floured pounds cubes cubes pounds cubes Mediumm Recipe: Watermelon Soup Ingredients: 1 oz dried mushrooms 4 oz bamboo shoots 4 oz green peas 4 oz lean ham 2 cups chicken stock (1 cup = 250 ml) 6 oz chicken 6 oz pork 1/2 tsp MSG (monosodium glutamate) 4 lb watermelon Method: Cut the mushrooms into small pieces and soak in boiling water for 1 hour. Cut the bamboo shoots into thin slices; shredd or mince (grind) the ham. Bring the stock to the boil. Mince the chicken and pork, add to the stock and simmer for 10 minutes. Add drained mu shrooms, bamboo shoots and ham, mix well and add the MSG and peas. Cut the top from the melon and scoop out the seeds and some of the pulp. Pour the soup into the melon and replace the top. Stand the melon in a basin and steam for about 1 1/2 hours or until the melon is cooked. The correct way to serve this soup is to place the melon on the table and scoop out soup and flesh, cutting the peel down as the level of soup is lowered. or.jpd 20 mins.e 2 hrs & 30 mins. spicy chicken artichoke cocktail sauce fried puffs fudge sauce german potato salad potato casserole potato salad sesame wings house hungarian^ hungarian hungarian hunter's hunter's indonesian indonesian indonesian chicken indonesian chili peanut sauce indonesian instant instant therati irish irish coffee irish bread cloves garlic finely chopped cooked manicotti coriander roots chopped liters sugar water dried tomatoes skins yolks water habaneros hard-boiled large plumsstemmed about quarts quarts quarts quarts temmed about quarts quarts Hot Potato SaladB SaladsC 3 Potatoes, Med, Boiled In Skins 3 Bacon, Slices 1/4 c Onion, Chopped 1 T Unbleached Flour 2 t Sugar 3/4 t Salt 1/4 t Celery Seeds 1/4 t Pepper 3/8 c Water 2 1/2 T Vinegar day. Strain the mixture through a muslin bag squeezing to extract all the liquor.To this add the cloves mace and garlic; boil for 15 to 20 minutes strain and then bottle it. Cover and process. Makes about 3 pints (1 1/2 liters). American` 24 green walnuts 3/4 cup (175 ml) salt 5 cups (1 1/4 liter) water 2 quarts (2 liters) vinegar 2 teaspoons (10 ml) ground cloves 2 teaspoons (10 ml) ground mace 12 garlic cloves a 1228c inaka@cap.or.jpd 5 mins.e 20 mins.f Mediumm Hot Potato SaladB SaladsC 3 Potatoes, Med, Boiled In Skins 3 Bacon, Slices 1/4 c Onion, Chopped 1 T Unbleached Flour 2 t Sugar 3/4 t Salt 1/4 t Celery Seeds 1/4 t Pepper 3/8 c Water 2 1/2 T Vinegar plain flour plain unbleached flour barley flour salad shrimp self-raising flour semi-sweet chocolate melted cooled semisweet chocolate shredded cheddar cheesed small noodles stewing sugarc tomato sauce pieces fillet sliced round buttery crackers shallots slices bacon slices italian bread about 3/4-inch thick slices cheese slices small beets small white onions stick sweet butter softened tablespoons butter cutlets cutlets butter margarine margarine fresh ginger fresh ginger shredded ground ginger grated fresh parmesan kampyo scallops fresh frozen yeast package dried yeast package dried yeast pasta package yeast parsley sliced optional petite boote saumon naturel crust crust single piece ginger pinapple slice pincee pinch oregano pineapple pineapple wedge lemonade lemon squeezed thoroughly1 whipping creamO skins wrappers frozen kernels thawedC cream cheese softened active yeast boursin cheese cream cheese orange marmalade white ground cloves nutmeg Hot Artichoke DipB AppetizersC 4Dj1 Can Artichokes in water 1 Cup Mayonnaise 1 Small Can Green Chiles 1/2 Cup or More Grated Parmesan Cheese Cut the artichokes in pieces. Mix all the ingredients together. Bake at 350 degrees for 30 minutes or heat in microwave. Serve warm with bread. Americani` A pot of broth 3,4 slices ginger 1 lemon grass cut and pressed Chicken meat in cubes Straw mushrooms Jalapeno pepper cut up in small pieces or 2 fresh green peppers 1/4 lime juice 1/2 cup coconut milk Basil 1228c Yan can cookd 15 mins.e 20 mins.f Mediumm Hot Artichoke DipB AppetizersC 4Dj1 Can Artichokes in water 1 Cup Mayonnaise 1 Small Can Green Chiles 1/2 Cup or More Grated Parmesan Cheese Cut the artichokes in pieces. Mix all the ingredients together. Bake at 350 degrees for 30 minutes or heat in microwave. Serve warm with bread. American Cut the mushrooms into small pieces and soak in boiling water for 1 hour. Cut the bamboo shoots into thin slices; shredd or mince (grind) the ham. Bring the stock to the boil. Mince the chicken and pork, add to the stock and simmer for 10 minutes. Add drained mushrooms, bamboo shoots and ham, mix well and add the MSG and peas. Cut the top from the melon and scoop out the seeds and some of the pulp. Pour the soup into the melon and replace the top. Stand the melon in a basin and steam for B about 1 1/2 hours or until the melon is cooked. The correct way to serve this soup is to place the melon on the table and scoop out soup and flesh, cutting the peel down as the level of soup is lowered. Chinese` 1 oz dried mushrooms 4 oz bamboo shoots 4 oz green peas 4 oz lean ham 2 cups chicken stock (1 cup = 250 ml) 6 oz chicken 6 oz pork 1/2 tsp MSG (monosodium glutamate) 4 lb watermelon 1228c inaka@tdl.comd 20 mins.e 2 hrs & 30 mins.f Medium lemon juicedc lemon parsley lemon slice lemon sliced lemon twist lemon twist cocktail olive chocolate chips wedge maraschino cherryG onion chopped med-sized onion peeled chopped med-sized tomato peeled chopped medium avocado peeled halved` medium chicken fryer medium cucumber peeled diced seeding optional medium ground medium jalapeno chili seeded chopped medium jicama peeled diced about medium onion medium onion chopped medium onion chopped medium onion finely chopped medium onion sliced medium onion thinly sliced medium onionminced medium sized green chilli cored seeded medium sized sweet pepper coffee coffee crumb crumpets crunchy crunchy applesauce crunchy crunchy crunchy oven-fried crust #A= Julie Sahni's "Classic Indian Vegetarian and Grain Cooking". 25 mins.e 30 mins.f Recipe: South Indian Potato Curry Ingredients: Curry Powder: 1 tsp fenugreek 1 tsp cumin seeds 1 tsp coriander seeds 1 tsp black peppercorns 1 tsp mustard seeds 1 tsp hot chili powder 3 tsp turmeric 3 large russet potatoes 3-4 Tsp vegetable oil pinch salt (to taste) 2-3 Serrano peppers Method: To make curry powder (enough for 2-3 curries) grind the first 5 ingredients in the curry powder list in a food grinder or mortar, then add the chili powder an p hot chili powder 3 tsp turmeric 3 large russet potatoes 3-4 Tsp vegetable oil pinch salt (to taste) 2-3 Serrano peppers Method: To make curry powder (enough for 2-3 curries) grind the first 5 ingredients in the curry powder list in a food grinder or mortar, then add the chili powder an ns (cs (c general dipping sauce accompaniment asafetida asafoetida asafoetida optional juice asianU asian noodles about aside assembly assembly beaten green olive slice assorted assorted fresh veggies toasted breads assortment rosemary assortment 6 slices bacon - crumbled 6 potatoes - cooked & diced 1/4 cups onion - thinly sliced or chopped 1/4 cups celery - chopped fine 1/4 cups green pepper - chopped (optional) 6 tbs bacon drippings 4 tbs herb vinegar 3 tbs water 3 tbs sugar - granulated or brown 1/4 tsp salt Fry bacon until crisp; crumble. Reserve 6 tbsp. bacon drippings, place in large saucepan. Saut onion & pepper in small amount butter, until onion is transparent. Add to saucepan onion, pepper, celery, vinegar, water, salt, sugar, & pepper. Boil until thickened, stirring constantly. Pour over potatoes. Toss with crumbled bacon & parsley. Serve hot - yield six servings. Garnish with hard cooked eggs & sprigs of fresh parsley. A cider or white wine vinegar is recommended for this recipe. AlB so good cold 1/8 tsp pepper 1 tbs parsley - (If using fresh, increase to 3 tbsp.) 2 hard-cooked eggs - sliced for garnish (optional) fresh parsley sprigs (optional) Heat cast-iron skillet over medium-low heat, melt butter, and dump in nuts. Heat and stir the nuts until they brown a bit. Beware too high a heat or too infrequent a stirring, otherwise pick out and discard burned nuts. Place the seasonings into the bag and shake to mix. Transfer the browned nuts from the hot skillet to the bag, crimp the top, and shake. This distributes the seasonings onto the buttery nuts, and allows the excess butter to be absorbed by the bag. When cooled a bit, po uur nuts back into their containers. Have recipe ready at party, for those who ask. You will probably want to step up the pepper quantities, as these are spiced pretty much to appeal even to "the old aunties" and those with mainstream tastes. My wife (not a chile-head) makes me keep the small can home when I make these, so she can sprinkle the nuts on her Chinese food. American before adding it to the squash. 3) Any mild-flavored squash would be just as good, such as zucchini. I also have a fondness for adding pumpkin puree to my spaghetti sauce, which leads me to believe that even the very flavorful winter squashs may make good containers for this filling. Gt1 tsp oregano 1 tsp rosemary, crushed dash of salt 1 dash balsamic vinegar (or red wine vinegar) about 1/2 cup waterK American 1 large spaghetti squash 1 cup dried tomatoes (I use the dry ones, not packed in oil) 1/2 cup dried shiitake mushrooms (or porcini) 3 garlic cloves 1 cup bread crumbs (or whole stale bread) 1 cup fresh button mushrooms, chopped 1 Jerusalem artichoke, peeled and chopped 2 tsp basil 1 tsp oregano 1 tsp rosemary, crushed dash of salt 1 dash balsamic vinegar (or red wine vinegar) about 1/2 cup water 1228c inaka@tdl.comd 20 mins.e 30 mins.f Stuffed Vine Leaves in OilB AppetizersC tblsp vesop substitute sauce tblsp vinegar tblsp water tblsp wesson tblsp white tblsp whole black pepper tblsp worcestershire sauce black pepper brown sugar butter margarine melted chopped fresh parsley chopped fresh thyme--or fresh thyme--or fresh thyme--or parsley chopped fresh thyme--or chopped fresh thyme--or thyme--or thyme--or thyme--or fresh thyme--or paprika black pepper sauce sweet pickle relish vegetable worcestershire sauce tobasco sauce tbs/30ml dried shrimp tbs/30ml sauce tbs/30ml flour tbs/30ml tbs/30ml sugar grated parmesan grated parmesan cheese hawaiian honey chicken broth water ketchup shredded lemon juiceV light olive vegetable juice juice about limes major grey's chutney margarine margarine butter marsala melted butter actually might better minced chives minced fresh basil minced fresh chervil minced fresh parsley minced fresh tarragon minced italian parsley minced onion minced onion minced fresh chervil lemon juice lemon juice optional lemon optional liquid smoke louisiana sauce durkee's minced fresh jalapeno optional minced garlic pepper pepper tabasco thyme molasses treacle powdered called poblano mustard seeds basil oregeno onion powder oregano paprika prepared mustard pepper vinegar sherry rosemary crushed crushed German 6 slices bacon - crumbled 6 potatoes - cooked & diced 1/4 cups onion - thinly sliced or chopped 1/4 cups celery - chopped fine 1/4 cups green pepper - chopped (optional) 6 tbs bacon drippings 4 tbs herb vinegar 3 tbs water 3 tbs sugar - granulated or brown 1/4 tsp salt 1/8 tsp pepper 1 tbs parsley - (If using fresh, increase to 3 tbsp.) 2 hard-cooked eggs - sliced for garnish (optional) fresh parsley sprigs (optional) 1228c inaka@tdl.comd 30 mins.e 15 mins.f Mediumg Highm Recipe: Hot German Potato Salad Ingredients: 6 slices bacon - crumbled 6 potatoes - cooked & diced 1/4 cups onion - thinly sliced or chopped 1/4 cups celery - chopped fine 1/4 cups green pepper - chopped (optional) 6 tbs bacon drippings 4 tbs herb vinegar 3 tbs water 3 tbs sugar - granulated or brown 1/4 tsp salt 1/8 tsp pepper 1 tbs parsley - (If using fresh, increase to 3 tbsp.) 2 hard-cooked eggs - sliced for garnish (optional) fresh parsley sprigs (optional) Method: Fry bacon until Dry Ingredients: 1 1/4 C. Sifted Cake flour 3/4 C. Sugar 2 t. Baking Powder 1/2 t. Salt Liquid Ingredients: 1/2 C. Milk 1 t. Vanilla 1 Egg 1/3 C. Criscoa 1228c inaka@tdl.comd 15 mins.e 20 mins.f Mediumg Highm Recipe: Super Cupcakes Ingredients: Dry Ingredients: 1 1/4 C. Sifted Cake flour 3/4 C. Sugar 2 t. Baking Powder 1/2 t. Salt Liquid Ingredients: 1/2 C. Milk 1 t. Vanilla 1 Egg 1/3 C. Crisco Method: Sift flour, sugar, baking powder and salt into a mixing bowl. Drop in the crisco. Now put in milk, vanilla, and eggs into another bowl, mix well, and then add 1/2 of the milk, vanilla and egg into the dry ingredients. Beat 150 strokes or one minute with an electric mixer, then add the other 1/2 of the milk mixture and beat for another 1 minute. Bake in 375 oven for 18-20 minutes. Additional Notes: Recipe From: inaka@tdl.com This recipe was created using Computer Cuisine from Inaka Software: http://www.tdl.com/~inaka/inakasoft/ Recipe From: inaka@tdl.com water chestnuts water boiling kibba water scalding vermicelli water cover watercressV watermelon waterto stale bread dumplings wearW wedge wedgesX weeks inaka@tdl.com 20 mins.e 10 mins.f Mediumg Highm Recipe: Hot Nuts Ingredients: 1 can Planters "party size" cocktail peanuts, unsalted (this is twice the normal size can). 1 can Cashew halves (the cheap ones on sale). 2 tbls Unsalted butter 2 tsp Salt 1 tsp Cayenne pepper (powder) 1 tsp Black pepper 1/2 tsp White pepper 1 tsp Cumin 1 Smallish brown paper bag Method: Heat cast-iron skillet over medium-low heat, melt butter, and dump in nuts. Heat and stir the nuts until they brown a bit. Beware too high a heat or Unsalted butter 2 tsp Salt 1 tsp Cayenne pepper (powder) 1 tsp Black pepper 1/2 tsp White pepper 1 tsp Cumin 1 Smallish brown paper bag Method: Heat cast-iron skillet over medium-low heat, melt butter, and dump in nuts. Heat and stir the nuts until they brown a bit. Beware too high a heat or American tbs/45ml stock/broth1 tbs/15ml light saurce chili sauce chopped garlic french coarse-ground mustard finely chopped parsley flour garlic cloves fresh coriander minced fresh parsley chopped garlic sauce sugar teaspoon teaspoons cardamom seeds teaspoons cornstarch teaspoons curry powder teaspoons ginger teaspoons millet teaspoons minced fresh garlic slices lemon tightly packed grated lemon lemon tightly packed grated lemon salmon northern cream tartar baking powder sugari walla walla sweet onions other sweet onion 3-1/2 3-1/2 frying chicken serving pieces equiv 2 1/2 pounds wings, trimmed and separated 1 tablespoon minced ginger 2 large garlic cloves, chopped 1/4 cup soy sauce 4 tablespoons mild honey 3 tablespoons dry sherry 2 tablespoons rice vinegar 5 tablespoons Tabasco sauce 1 tablespoon sesame oil 2 tablespoons sesame seeds Mix all ingredients in a a bowl. Marinade for at least two hours at room temperature. Saving marinade, put wings on broiling rack and broil until browned and cooked through, (about 20 minutes) basting wings with marinade about every 10 minutes. Transfer to platter and serve. 2 1/2 pounds wings, trimmed and separated 1 tablespoon minced ginger 2 large garlic cloves, chopped 1/4 cup soy sauce 4 tablespoons mild honey 3 tablespoons dry sherry 2 tablespoons rice vinegar 5 tablespoons Tabasco sauce 1 tablespoon sesame oil 2 tablespoons sesame seeds inaka@tdl.com 2 hrs & 30 mins. 24 green walnuts 3/4 cup (175 ml) salt 5 cups (1 1/4 liter) water 2 quarts (2 liters) vinegar 2 teaspoons (10 ml) ground cloves 2 teaspoons (10 ml) ground mace 12 garlic cloves Put the walnuts and salt into the water and leave them for nine days. Remove the walnuts from the brine and pound them in a mortar. Combine the walnuts and vinegar and leave them for a week stirring every day. Strain the mixture through a muslin bag squeezing to extract all the liquor.To this add the cloves mace and garlic; boil for 15 to 20 minutes strain and then bottle it. Cover and process. Makes about 3 pints (1 1/2 liters). American` 24 green walnuts 3/4 cup (175 ml) salt 5 cups (1 1/4 liter) water 2 quarts (2 liters) vinegar 2 teaspoons (10 ml) ground cloves 2 teaspoons (10 ml) ground mace 12 garlic cloves 1228c inaka@tdl.comd 5 mins.e 20 mins.f Mediumm Peel and chop potatoes, cook in boiling salted water until tender; drain. Mash well. Melt butter in pan, add peeled and chopped onion, cook until transparent, add to potato with soured cream and milk, mix until smooth, season with salt and pepper. Spoon potato mixture into ovenproof dish, sprinkle with paprika, bake in mod.oven 180 C.(350 F), about 15 mins. Serve with roasts or chops etc. If there is any left over, cut into squares and fry up with some bacon. Really good, we think it B is better this way! American`r750 g (1 1/2 lbs) old potatoes 60 g (2ozs) butter 1 onion 1/3 cup sour cream 2 tblsp milk salt and pepper paprika inaka@tdl.com 15 mins.e 15 mins.f Mediumg Mediumm Hot Sesame WingsB PoultryC 0/0/1 capsicum green pepper sliced carrot chopped carrot diced pepper carrot finely chopped carrot grated carrot peeled chopped carrot sliced celery heart minced celery chopped celery stalk finely chopped chicken stock cubes carrots chicken chicken chicken ncedC clove garlic slightly crushed clove garlicminced clove minced garlice clove garlic concombre cooked quarterQ crushed garlic clove graines coriandre concassees cucumber peeled seeded chopped cuillere soupe citron butter margarine temperature cream cheese unsalted butter liter 20 mins.f Mediumm Recipe: Hot Sesame Wings Ingredients: 2 1/2 pounds wings, trimmed and separated 1 tablespoon minced ginger 2 large garlic cloves, chopped 1/4 cup soy sauce 4 tablespoons mild honey 3 tablespoons dry sherry 2 tablespoons rice vinegar 5 tablespoons Tabasco sauce 1 tablespoon sesame oil 2 tablespoons sesame seeds Method: Mix all ingredients in a a bowl. Marinade for at least two hours at room temperature. Saving marinade, put wings on broiling rack and broil until browned and cooked thro bugh, (about 20 minutes) basting wings with marinade about every 10 minutes. Transfer to platter and serve. Additional Notes (if any): Recipe From: inaka@tdl.com ------------------------------------------ This recipe was created using Computer Cuisine from Inaka Software. http://www.tdl.com/~inaka/inakasoft/ ------------------------------------------ http://www.tdl.com/~inaka/inakasoft/ ider vinegarK Hungarian olive 1228c inaka@tdl.comd 45 mins.e 15 mins.f Highg Highm Recipe: Vietnamese Spring Rolls Ingredients: 2 lb ground pork (or mix of pork and veal) 1 large onion, chopped 2 eggs 1 lb crabmeat 1 small pkg bean sprouts, rinsed and torn up 1 small pkg Longkow bean threads or rice vermicelli, cooked according to package 1 pkg triangular rice paper 3 Tbsp parsley salt and pepper to taste FISH SAUCE 1 pint lemonade (or 1 lemon cut & squeezed thoroughly, 1 pint water and sugar to taste) 2 cloves crushed garlic 1 Tbsp or more (to taste) of bottled fish head, fried 10 minutes, and frozen. Thaw and fry an additional 5-10 minutes when ready to serve. Fish sauce will keep in fridge a couple weeks. 1228c inaka@tdl.comd 45 mins.e 15 mins.f Highg Highm VinaigretteB SaucesC ManyDw1 t. Dijon mustard dash of salt dash of pepper 2 T. red wine vinegar dash lemon juice 2 T. Vegetable oil dash olive oil inaka@tdl.com 25 mins.e 1 hr & 30 mins.f Mediumm Recipe: Hungarian bean soup Ingredients: 2 cups navy beans 2 small onions, chopped 1 leek, rinsed and chopped 3 medium carrots, diced 6 large garlic cloves, minced 1 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon sweet Hungarian paprika 6 tablespoons flour 1/2 cup sour cream 2 teaspoons cider vinegar Method: Soak navy beans overnight. Drain them and place in large soup pot with onions, leek, carrots, and garlic. Add water to an inch above the level of the beans. Bring them to blespoon sweet Hungarian paprika 6 tablespoons flour 1/2 cup sour cream 2 teaspoons cider vinegar Method: Soak navy beans overnight. Drain them and place in large soup pot with onions, leek, carrots, and garlic. Add water to an inch above the level of the beans. Bring them to tes. Transfer to platter and serve. 2 lb ground pork (or mix of pork and veal) 1 large onion, chopped 2 eggs 1 lb crabmeat 1 small pkg bean sprouts, rinsed and torn up 1 small pkg Longkow bean threads or rice vermicelli, cooked according to package 1 pkg triangular rice paper 3 Tbsp parsley salt and pepper to taste Mix pork, onion, eggs, crab, sprouts, bean threads, parsley, salt and pepper as you would to make meatballs. Fill a large flat bowl with warm water. Using 2 triangular papers for each spring roll, dip into warm water and overlap points (tip to tip). Place one large spoonful of pork mixture onto one paper and roll across to end of facing paper, tucking in the ends. Deep fry in hot oil about 10-15 minutes until dark golden brown. To eat, place a spring roll in a lettuce-leaf lined with B a couple of mint leaves, roll up and dip in fish sauce, below. FISH SAUCEAdd garlic and crushed red pepper to lemonade. Add fish sauce several drops at a time until the lemonade turns brownish (to taste). In a large bowl, whisk together dijon mustard, salt, pepper, red wine vinegar, and lemon juice. Then, slowly whisk together the olive oil and the vegetable oil is a different bowl. Add the two mixtures. Use this over: grilled fish, roast beef, anchovies. American`x1 t. Dijon mustard dash of salt dash of pepper 2 T. red wine vinegar dash lemon juice 2 T. Vegetable oil dash olive oil 1228c inaka@tdl.comd 10 mins.e Nonef Mediumm Recipe: Vinaigrette Ingredients: 1 t. Dijon mustard dash of salt dash of pepper 2 T. red wine vinegar dash lemon juice 2 T. Vegetable oil dash olive oil Method: In a large bowl, whisk together dijon mustard, salt, pepper, red wine vinegar, and lemon juice. Then, slowly whisk together the olive oil and the vegetable oil is a different bowl. Add the two mixtures. Use this over: grilled fish, roast beef, anchovies. Additional Notes (if any): Recipe From: inaka@tdl.com ------------ piece of union and carrot, cracker crackers crackers french bread rounds cranberryR creamO cream custard think could leave cream sauce cream moisten creamasoftenedd Australian FishB FishC 1/2 pound fresh mushrooms 2 tablespoons butter 1 tablespoon oil 1/2 cup parmesan cheese 1 1/2 pounds fillet of sole (or any white fish) 1/4 teaspoon salt 1/4 teaspoon pepper Melt butter in skillet over low heat. Add mushrooms and saute over medium heat until tender. Rub oil over shallow 4-quart baking dish and sprinkle with grated cheese. Place fish on cheese. Sprinkle fish with salt and pepper. Add onions and top with mushrooms. Pour wine over fillets. Bake at 450 degrees for 20 minutes or until fish flakes. Sprinkle with lemon juice and parsley. Melt butter in skillet over low heat. Add mushrooms and saute over medium heat until tender. Rub oil over shallow 4-quart baking dish and sprinkle with grated cheese. Place fish on cheese. Sprinkle fish with salt and pepper. Add onions and top with mushrooms. Pour wine over fillets. Bake at 450 degrees for 20 minutes or until fish flakes. Sprinkle with lemon juice and parsley. olive sugar fresh jalapenos middle eastern breads tomatoes steaks ounces water chestnuts whole black pepper seeds whole cardamom seeds whole cloves cloves garlic inner green parts removed parts removed cardamom seeds whole cloves whole salmon cleaned 6-1/2 fresh mushrooms sliced stock well-roasted bones small french/snap beans 1in/2.5cm pieces large prawns shelled deveined 6-inch 6-ounce 6-pound 6-quart olive butter boeuf filet farine fecule pomme terre sliced fresh peaches@ habaneros scotch bonnets peppers@ ounces noodles cooked@ smoked tongue@ plain flour 8-10@ plain flour@ flour@ 8-10@ plain flour@ plain flour@ walnuts@ walnuts@ walnuts@ Drain and flake salmon. Combine flaked salmon with remaining ingredients, except vegetables and crackers. Chill several hours to blend flavors. Serve dip with vegetables and crackers. American ?1 can (7 1/2 oz.) Alaska salmon 1 pkg. (10 oz.) frozen chopped spinach, thawed and thoroughly drained 1 cup plain nonfat yogurt 1/2 cup light mayonnaise 1/2 cup each chopped parsley and chopped green onions 1/2 teaspoon each dried basil and dill weed 1/4 teaspoon grated lemon peel Assorted raw vegetables and crackers 1228c inaka@tdl.comd 15 mins.e Nonef Highg Highm Salsa Campechana Campeche-StyleB SaucesC 1 Cup parsley, chopped very fine 6 cloves garlic, broiled and chopped fine 1/2 tsp. pepper 2 Tbs. vinegar 1 large onion, chopped fine 1/2 cup olive oil 1 Tbs. butter 1 sweet pepper, seeded and chopped very fine. separated separately seperated serano $ured amounts of herbs, but experience has shown that you don't want to add too much rosemary (a tsp. is probably enough, and a Tbsp. too much), but it does fine with lots of oregano and a goodly amount of thyme. Also, it keeps really well in the refrigerator and freezes quite successfully. Italian u2 28-oz cans of tomatoes (I tend to like diced, but whole, pureed,or any combination work fine) 1 3-oz (the smallest you can find) can tomato paste 1 medium-sized onion 3 or so cloves garlic, or to taste (optional: a smallish, say 1 x 1/ inch, chunk of ginger) 1 bay leaf oregano, thyme, rosemary (dried or fresh) (marjoram, basil are also possible) oil for sauteeing 1228c inaka@tdl.comd 25 mins.e 30 mins.f Highg Mediumm tta. Bake 30 minutes. Sprinkle mozzarella on top and bake 5 more minutes. ourdough Starter c. warm water (120 eastern eaten echalotes economical tblsp baking powder tblsp brown sugar tblsp butter tblsp butter tblsp chili powder tblsp chopped fresh leaves taste tblsp chopped glace cherries tblsp chopped parsley tblsp coarsely chopped cilantro leaves tblsp cocoa powder tblsp cornmeal tblsp cornstarch tblsp cornstarch stirred tblsp water tblsp crushed rosemary tblsp cumin tblsp finely grated lemon tblsp sauce tblsp sauce taste tblsp fresh cilantro snipped tblsp fresh ground black pepper tblsp fresh juice tblsp garlic powder tblsp garlic puree tblsp ground cinnamon tblsp ground cumin tblsp ground chiles tblsp ground chiles tblsp ground chiles puree tblsp pepper FISH SAUCE 1 pint lemonade (or 1 lemon cut & squeezed thoroughly, 1 pint water and sugar to taste) 2 cloves crushed garlic 1 Tbsp or more (to taste) of bottled fish sauce (available in Oriental stores) 1/2 tsp crushed Italian red pepper NOTE: Spring Rolls may be made ahead, fried 10 minutes, and frozen. Thaw and fry an additional 5-10 minutes when ready to serve. Fish sauce will keep in fridge a couple weeks. Chinese inaka@cap.or.jpd 10 mins.e Nonef Mediumg Mediumm Vietnamese Spring Rolls with the hoisin and chili sauces, play with your food! ;) Sprinkle peanuts around the edge. Vietnamese`d1/2 cup hoisin sauce 1 tblsp Asian chili sauce (to taste) 1/4 cup unsalted peanuts, chopped fine a 1228c inaka@cap.or.jpd 10 mins.e Nonef Mediumg Mediumm Vietnamese Spring Rolls chopped chopped chopped chopped carrot chopped celery sugar1 sugarpinch touch Ga2 teaspoon red pepper flakes 1 lemon, juiced 3 tablespoons vegetable oil salt and pepper to tasteK Indian -2 1/2 pounds wings, trimmed and separated 1 cup plain yogurt 2 tablespoons ginger 6 minced garlic cloves 1 1/2 teaspoons curry powder 1/4 teaspoon turmeric 1/2 teaspoon cumin 1/2 teaspoon dry mustard 2 teaspoon red pepper flakes 1 lemon, juiced 3 tablespoons vegetable oil salt and pepper to taste inaka@tdl.com 2 hrse 20 mins.f Mediumm Indonesian BeefB BeefC 5 fresh or dried hot red chiles 3 cloves garlic 1 medium onion 1 inch piece root ginger 1 tbs peanut oil 1 tsp shrimp paste (can be omitted with minimal effect) erature. Saving marinade, put wings on broiling rack and broil until browned and cooked through, (about 20 minutes) basting wings with marinade about every 10 minutes. Transfer to platter and serve. Wash rice and roasted dal. Add water to one inch above level of rice. Add turmeric and let it simmer. Add a little more water if not semi-solid. When done remove from heat. Warm ghee and roast cashews until a golden, remove carefully and set aside. Throw in cumin seeds, cracked pepper, curry leaves into the ghee and in a minute or two pour int onto the pongal with the cashews. Add the ginger. Mix well. Indian` 2 cups rice 3/4 cup mung dal, dry roasted to a golden brown cracked black peppercorns 1 1/2 tspns lightly crushed cumin, turmeric, salt to taste. A good bunch curry leaves a little chopped ginger 5-6 tbspns ghee/melted butter turned brown bunch cashews 1228c inaka@tdl.comd 20 mins.e 35 mins.f Mediumm ack peppercorns 1 1/2 tspns lightly crushed cumin, turmeric, salt to taste. A good bunch curry leaves a little chopped ginger 5-6 tbspns ghee/melted butter turned brown bunch cashews a 1228c inaka@cap.or.jp sherbert shishkebab shoots shortbread shortbread cookies shortcake shortcakes shorty shorty turchi sausage shreaded shreaded beets thick yogurt shrimp shrimp tostadas shrimp chicken spaghetti sauce shrimp fajitas shrimp diavolo shrimp diavolo shrimp garlic-wine sauce shrimp moutarde shrimp orleans shrimp orange mustard sauce shrimp romesco sauce sichuan sichuan spicy green beans sicilian-style sicilian-style sweet sausage siciliana simple simple salmon chowder simple trout singapore singapore sling singapore style sitka sitka sound bouillabaisse pasta penne rigatoni plain chocolate stoned prunes 12oz/325g 12oz/325g tender frozen 13-ounce dried chiles seeds removed soaked water ounce tomatoes juice discarded 14-oz ounce kidney beans artichoke heartsT unsalted butter large fresh mushroomse flour mushroomse roomse large fresh mushroomse mushroomse mushroomse tomato sauce canned pineapple pieces 15-16 15-ounce melted half-salt butter powder sugar little ginger little jaggery/sugarH little mustard seeds fenugreek chilli curry leaves little chili sugar chili sugar tablespoon dijon mustard@ tablespoon sauce@ tablespoon kosher topping@ tablespoon lemon juice@ tablespoon light brown sugar@ tablespoon sesame cornstarch@ sherry@ vinegar@ tblsp baking powder@ tblsp light syrup@ tblsp salt@ lemon juice@ flour@ ground black pepper@ sugar@ sugar@ ugar@ sugar@ flour@ salt@ salt@ flour@ sake@ sake@ muslin saltL small capers drained capers drained drained capers drained rained icing sugar superfine sugar turmeric umeboshi paste unbleached flour vanilla vanilla little vanilla extract vegetable water white syrup white pepper white worcestershire sauce yellow curry powder sherry mince garlic olive oyster sauce parsley flakes pickling spices tablespoon cayenne peppe powdered sugar powered prawns prawns deveined shelled leaving pre-baked pre-cooked pre-melted pre-melted melted squares prebaked prefer preferable preferably preferably chicken pieces preference preferred preparation prepare preparedt preserved preservedradish preservesU press pressedT pressure prickly probably procedureW rocedureW cedureW procedureW edureW cedureW If you are using dried chiles then soak them in hot water for 20 minutes. Roughly chop the garlic, onion and chiles. Peel and chop the ginger and place in a liquidiser (you could probably use a food processor - I haven't tried) with the garlic, onion, chiles, oil and shrimp paste. Blend until a fine paste adding a little water if necessary (avoid the fumes!). Cut the beef into fine slices about 1/8 inch thick, 1 inch long and 1/2 inch wide. Heat a non-stick frying pan and add the paste. Fry for 3 minutes and then add the beef. Fry until the meat is browned all over. Add half the lemon juice, the soy sauce, sugar and water. Stir, reduce the heat and simmer for 20-30 minutes until the beef is tender. Taste and add extra lemon juice if required. Add more water if necessary during cooking. The sauce should be quite thick when the meat is cooked. Serve with rice or noodles and quick fried cabbage with eggs (below). Notes: Vary the number of chiles depending on what so rt of chile you are using and how hot you like it. It is supposed to be very hot. I have also made this using left over roast beef and reducing the simmering time to 10 minutes. Go1/2 lb lean beef juice of one lemon 2 tbl dark soy sauce (pref. Kikommen) 1 tsp soft brown sugar 10 fl oz waterK Indonesian 5 fresh or dried hot red chiles 3 cloves garlic 1 medium onion 1 inch piece root ginger 1 tbs peanut oil 1 tsp shrimp paste (can be omitted with minimal effect) 1/2 lb lean beef juice of one lemon 2 tbl dark soy sauce (pref. Kikommen) 1 tsp soft brown sugar 10 fl oz water inaka@tdl.com 45 mins.e 30 mins.f Mediumg Mediumm Indonesian Chicken And RiceB PoultryC 4 The sauce should be quite thick when the meat is cooked. Serve with rice or noodles and quick fried cabbage with eggs (below). Notes: Vary the number of chiles depending on what so sliced sliced pieces sliced black olives sliced scallions sliced gigot teaspoons ground cinnamonM teaspoons ground cloves teaspoons ground teaspoons baking powder teaspoons baking teaspoons black pepper teaspoons brown sugar teaspoons chopped garlic teaspoons cider vinegar teaspoons cloves teaspoons coarse kosher teaspoons dried basil teaspoons dried thyme teaspoons mustard teaspoons mustard powder teaspoons fresh lemon juice\ teaspoons garlic powder teaspoons ground cumin teaspoons lemon juice teaspoons mince fresh thyme teaspoon dried teaspoons minced garlic teaspoons teaspoons olive teaspoons paprika teaspoons vinegar teaspoons teaspoons saltv 4 Heat oil in a pan; add garlic and saut 30 seconds. Add peanut butter, and stir until blended. Add the rest of ingredients. Heat, stirring constantly with a whisk, until the sauce is smooth and just beginning to boil. Serve. Variation: Add 1/2 a very ripe, thoroughly mashed banana just before serving. Indonesian` 2 tb Oil 1 ts Garlic, Minced 1/2 c Peanut Butter 1/2 c Chicken Stock Or Broth 2 tb Cider Vinegar 2 tb Karo, Light Or Dark 1 tb Black Soy Sauce 2 tb Sesame Oil Red Pepper To Taste inaka@tdl.com 20 mins.e Nonef Mediumg Highm Indonesian PorkB PorkC 3 tablespoons oil 1 1/2 pounds pork cut in 1/2 inch cubes 3/4 cup minced onion 2 minced garlic cloves 1/4 teaspoon dried ground chili peppers 1/4 cup soy sauce (OR TO TASTE) 2 teaspoons brown sugar 1 teaspoon lemon juice 1 1/2 pounds pork cut in 1/2 inch cubes 3/4 cup minced onion 2 minced garlic cloves 1/4 teaspoon dried ground chili peppers 1/4 cup soy sauce (OR TO TASTE) 2 teaspoons brown sugar 1 teaspoon lemon juice 1/2 a very ripe, thoroughly mashed banana just before serving. Indonesian` 2 tb Oil 1 ts Garlic, Minced 1/2 c Peanut Butter 1/2 c Chicken Stock Or Broth 2 tb Cider Vinegar 2 tb Karo, Light Or Dark 1 tb Black Soy Sauce 2 tb Sesame Oil Red Pepper To Taste a inaka@cap.or.jp 20 mins.e Nonef Mediumg Highm Indonesian PorkB PorkC 3 tablespoons oil 1 1/2 pounds pork cut in 1/2 inch cubes 3/4 cup minced onion 2 minced garlic cloves 1/4 teaspoon dried ground chili peppers 1/4 cup soy sauce (OR TO TASTE) 2 teaspoons brown sugar 1 teaspoon lemon juice 1/4 cup hot chicken broth 1 teaspoon dark corn syrup or molasses 2 tablespoons soy sauce 3 tablespoons vegetable oil 4 chicken breast halves, diced 1 small onion, chopped 1 small red pepper, chopped Mix broth, corn syrup, and soy sauce. Stir fry chicken in hot oil. Add onion, red pepper, ginger, and crushed red pepper and cook 30 seconds. Stir in curry powder and rice and cook for 1 minutes. Add liquids. Stir in peanuts, scallions, and parsley and heat. 1 teaspoon ground ginger crushed red pepper 2 teaspoons curry powder 3 cups cold cooked rice 1/2 cup chopped peanuts 1/4 cup minced scallions 1/4 cup minced parsleyK Indonesian 45 mins.e 30 mins.f Mediumg Mediumm Indonesian Chicken And RiceB PoultryC jalapeno pepper minced finelyP jalapeno pepper seeded jalapeno serrano rsmall chile stemmed halved seeded kingred kirsch kitchen knifep knorr knorr knorrs knotted known kohler konbu konni konrad kosher krispies sugar water water laban labneh lacks ladle ladyfingers laitue lakes lamb] lantana's bruised Heat oil in skillet; saute pork, onions, garlic and peppers 10 minutes, stirring frequently. Add soy sauce, sugar, and lemon juice. Cook over low heat 10 minutes. Indonesian` 3 tablespoons oil 1 1/2 pounds pork cut in 1/2 inch cubes 3/4 cup minced onion 2 minced garlic cloves 1/4 teaspoon dried ground chili peppers 1/4 cup soy sauce (OR TO TASTE) 2 teaspoons brown sugar 1 teaspoon lemon juice inaka@tdl.com 15 mins.e 10 mins.f Mediumg Mediumm Recipe: Indonesian Pork Ingredients: 3 tablespoons oil 1 1/2 pounds pork cut in 1/2 inch cubes 3/4 cup minced onion 2 minced garlic cloves 1/4 teaspoon dried ground chili peppers 1/4 cup soy sauce (OR TO TASTE) 2 teaspoons brown sugar 1 teaspoon lemon juice Method: Heat oil in skillet; saute pork, onions, garlic and peppers 10 minutes, stirring frequently. Add soy sauce, sugar, and lemon juice. Cook over low heat 10 minutes. inaka@tdl.com 25 mins.e 30 mins.f Mediumg Highm Recipe: Indonesian Chicken And Rice Ingredients: 1/4 cup hot chicken broth 1 teaspoon dark corn syrup or molasses 2 tablespoons soy sauce 3 tablespoons vegetable oil 4 chicken breast halves, diced 1 small onion, chopped 1 small red pepper, chopped 1 teaspoon ground ginger crushed red pepper 2 teaspoons curry powder 3 cups cold cooked rice 1/2 cup chopped peanuts 1/4 cup minced scallions 1/4 cup minced parsley Method: Mix broth, corn syrup, and soy sauce. Stir fry chicken in hot oil. 2 tablespoons soy sauce 3 tablespoons vegetable oil 4 chicken breast halves, diced 1 small onion, chopped 1 small red pepper, chopped 1 teaspoon ground ginger crushed red pepper 2 teaspoons curry powder 3 cups cold cooked rice 1/2 cup chopped peanuts 1/4 cup minced scallions 1/4 cup minced parsley Method: Mix broth, corn syrup, and soy sauce. 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