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Conference: Food
Topic: The Recipies

Alll the Recipies Ever Posted in Amazon City


I have not placed them in cronological order I just took them as they came, enjoy.

I would like to have the contributors permission to post these recipies on my site for the public to see. Please Email me with an okay at- sierracatering@earthling.net, Thanx, Thomas

13. Author: TaxLady ( Error! Bookmark not defined.)
Date: Jul. 23, 1999 6:53 PM
I make lots of potato salad:

cooked organic potatoes (lots more flavour than the other ones and don't
get me started on all the weird chemical things they do to potatoes),
cubed with the skins left on and sprinkled with balsamic vinegar until
most of the cubes have a drop or two, and salt & fresh ground pepper
to taste.

chopped celery
sliced green onions (also called shallots and scallions, the skinny ones
that look like anorexic leeks). Sliced so they come out in little rounds,
be sure to include the green part
some chopped red onion for colour.
Enough real mayonnaise to look like potato salad

Fiddle with the proportions until it comes out the way you like it. This
is a really yummy potato salad if I do say so myself.

 

2. Author: If I Could, I Surely Would ( Error! Bookmark not defined.)
Date: Apr. 1, 1999 11:41 PM
Pork Tenderloin Dinner -
lots of calories and fat, but it tastes like home

Pork Tenderloin
Mashed Potatoes
Green Beans
Pork Gravy

Dredge prepared pork tenderloin in flour
Brown in vegetable oil or shortening, being careful not to scorch the oil.
Put browned tenderloins in slow oven (275°) to keep warm while preparing
potatoes, veggies and gravy

For gravy - add enough flour to fry pan to soak up drippings, about 3 - 4
Tbsp. It is best added by sprinkling over the drippings and then stirring
over heat to gently brown the flour. Add milk and bring to a hard boil.
Reduce heat and let gravy simmer. Add salt and pepper to taste. Add more
milk if gravy thickens too much.

It is often hard to find pork tenderloin. When you find it, often you
will have to purchase the whole tenderloin. Just ask the store to cut it
into 1-1½" pieces and run them through the cuber. They will be similar to
cube steak in appearance.

If you can't find pork tenderloin, get butterflied pork chops and have
them run through the cuber twice.

 


12. Author: If I Could, I Surely Would ( Error! Bookmark not defined.)
Date: Apr. 4, 1999 3:12 PM
This is definitely comfort food for me .... good for breakfast, suppper,
anytime ..... you can make the mush and put it in the freezer, pre-sliced
and ready to go

Fried Mush

Prepare Mush:

Bring to boil 2 3/4 cups water.
Combine
1 cup corn meal
1 cup cold water
1 teaspoon salt
1 teaspoon sugar
Gradually add to boiling water, stirring constantly.
Cook until thick, stirring frequently.
Cover, cook over LOW heat, 10 - 15 minutes.
Pour into loaf pan. Cool; chill several hours or overnight.

Turn out of pan; cut into ½" slices. Fry slowly in hot fat, turning once.
Serve hot.

Serving notes:

Most people put syrup on fried mush. My grandmother taught us to eat it
with butter and a sprinkling of granulated sugar. Some people substitute
powedered sugar or a mix of granulated and brown.

We usually make the slices thinner than this recipe calls for - more like
¼". You can get the mush nice and crisp on the outside and hot clear thru
with a thinner slice .... just a matter of preference.

 


16. Author: Thomas ( Error! Bookmark not defined.)
Date: Apr. 5, 1999 9:15 AM[Error! Bookmark not defined. ]
I like the fried mush, it's similar to Polenta (larger grind of cornmeal)
· 1 cup polenta
· 2 ½ cups chicken broth (or veggie broth)
· ½ teaspoon salt
· ¼ cup parmesaen cheese (finely grated)
· 2 Tabelspoons butter
Bring the broth to a boil in a large heavy pot, add the polenta and reduce heat to low. Stir with a wooden spoon (of course you can use metal, I was just taught this way and it's the traditonal way, bla bla bla). Continue stirring until the polenta starts to pull away from the sides of the pot. Remove from heat and stir in the butter followed by the cheese.
Spread the hot polenta onto a flat (I oil the back of a cookie sheet) oiled surface. Spread evenly to about a ¼ inch thick (a little more is okay) into a rectangular shape. Let cool. Cut into diamond shapes, about 2 to 3 inches long. These can be grilled, fried, baked or anyway you can think of. I don't think with syrup would be good though. You can add herbs to the mix as it cooks if you like. Rosemary is good.

 

2. Author: Thomas ( Error! Bookmark not defined.)
Date: Jun. 24, 1999 12:39 PM[Error! Bookmark not defined. ]
Pasta
Simple all occasion meals can be based around pasta. Here is our basic recipe for pasta. You can substitute Spelt flour, whole wheat,rice or whatever grain that you like. During the mixing process, especially if you are using a Cusinart you may toss in fresh herbs. This makes an extremely nice dough that when shaped and cooked really lends itself to simple butter sauces and other light toppings.
The measurements for making pasta are never too precise. I go by feel. You want a dough that is somewhat dry, but when squeezed in your had will bind together forming a nice ball. The dryness will depend on what you are going to make with your pasta dough. If you are making linguini, fettucini, spagettini or similar long style then you need the dough on the dryer side. If you are going to make ravioli, tortellini or lasagne then a wetter dough is called for.
Okay, now for the ingredients. There are some variations that can be made and considered. If you are making pasta for drying or long term storage, then you can omit the eggs. If you are vegan and do not eat eggs then you may omit them too When omitting the eggs you will need to add more liquid.
There are a number of different flours that are used in the making of pasta. I already mentioned some alternatives but if you like pasta made from the traditional flours then you should invest in Durham wheat. It is a semolina flour very finely ground.I use straight Durham flour for tortellini and similar types of pasta. For the linguini types I like to blend in semolina with it. All purpose flour works well for dusting the board and the dough as it rolls out.
Ingredients
· Flour 3cups
· 2 eggs (if you want egg noodles, just use the yolks and increase to 3)
· ¾ teaspoon salt
· water or milk (this is added to desired consistency)
Add the dry ingredients to the Cusinart work bowl. If you are doing this by hand then I salute you,see the note at the bottom of the recipe for mixing by hand. Start the machine. Add the eggs one at a time while the machine is running. You may need to add a little water if the dough is to dry. I like to use milk sometimes instead of water. It will allow for a more tender pasta.
If you are making pasta to dry or you just don't want to use eggs all you need to do is add your liquid to the mix. No matter which you decide on doing the consistency is the key to an easy to handle pasta. What you want is a dough that will make a ball when squeezed together. If you allow it to ball up in the machine then you will find that it is too wet. You can remedy this by adding more flour as needed.
Rolling and Cutting- I work on a floured table and the real trick is to keep the dough on the dry side. This is extremely true if you are making angel hair pasta or similar types. nothing worse than pasta clumping up. I have a couple of Atlas machines that we use for all our pastas. Divide the dough into several pieces. Flatten them out by hand to start with. Set the machine at it's first setting, #1 with the Atlas or whichever setting is the largest. Now once it is run though, you need to fold it over and repeat the step again. I like to flour the dough as I do each pass. I try for nice long rectangular sheets. After about 4 passes I move the setting up two notches and repeat. I continue this moving the setting up till I arrive at the one the one I will use for my desired pasta.
Now is the fun time for the actual making the pasta. I like the fettucini for white sauces and with seafood. They make a number of different cutters for shapes/styles. Most of them are worthless. The ravioli one is almost useless. The basic shapes are the best anyway.

Rolling the dough out into even pieces. starting from the largest setting and working down to the smallest. # 6 is the thickness we most often use. Especially for ravs. # 5 is great for lasagne. we like to use the large uncut sheets as Sierra is showing above. The thinner pasta dries much faster than the thicker types. Cooking time is reduced too. Fresh pasta like this cooks in under 3 minutes.
*note for by hand: You first need to pile up the dry ingredients and make what is called a well in the center. Add your eggs into the well and stir until incorporated into the flour. Messy process kids love to mix it this way.


21. Author: Thomas ( Error! Bookmark not defined.)
Date: Feb. 21, 2000 12:19 PM[Error! Bookmark not defined. ]
Lasagne
Okay here is my current recipe for this dish. It is a great make ahead dish perfect for potlucks or just easy entertaining. Now if you don’t like meat by all means don’t use it. I’ve included three versions here. For each one you will need enough pasta sheets or lasange . I make my own so I make them to cover the whole pan at one time. Each layer does need to be separated from the previous. You may use any red sauce that you like for these. Pre packaged in the jar) is ok for this. So in the following is in addtion to the just mentioned items. Enjoy
Standard Seafood Vegetarian
1 ½ cups sliced mushrooms1 medium onion sliced *1 stalk celery minced1 ½ cups sliced peppers **½ pound Italian sausage16 ounces ricotta cheese1 cup mozzarella (grated) 3 Tbs. chopped rosemary (fresh)¼ cup roasted garlic (mashed)1 cup grated parmesan & romano 2 Tbs. Finely chopped parsleyRed Sauce 1 ½ cups sliced mushrooms1 medium onion sliced*1 stalk celery minced1 ½ cups sliced peppers **1 can chopped clams (drained)¼ pound shrimp (cocktail size)¼ pound scallops (optional)1 cup mozzarella (grated)1 cup grated parmesan & romano16 ounces ricotta cheese4 Tbs. finely chopped tyme(fresh)Red Sauce 2 cups sliced mushrooms1 medium onion sliced*1 stalk celery minced1 ½ cups sliced peppers **1 cup diced roasted eggplant16 ounces ricotta cheese1 cup mozzarella (grated)3 Tbs. finely chopped oregano¼ cup roasted garlic (mashed)3 Tbs. finely chopped sage1 cup grated parmesan & romano2 Tbs. Finely chopped parsley Red Sauce
Fillings
First thing is to sauté your ingredients, if your doing the standard then start my browning your sausage then add your onions, mushrooms, celery, peppers, roasted garlic and continue to cook on low for about 10 minutes. For the seafood add your seafood last, they don’t take to long to cook. For the vegetarian pre roast your eggplant in advance, peeled first of course. Sauté your onions followed by the celery, mushrooms, peppers , roasted garlic and then the eggplant.
With all of them you do want them to cook slowly after the initial cooking time for another ten minutes or so, this will allow them to become very tender and that their flavours will meld. In the last 5 minutes of the cooking add your herbs, all but the parsley. Save that for the layering.
Building it
For this I would use a fairly deep casserole dish. The deeper your dish the more layers you can have. Start by adding some of your sauce to the bottom of the dish. Place a layer of pasta to cover the bottom and the sides. Now if your using boxed lasange then you will need to precook the for a bit, till soft and flexible. Keep them in a bowl of cool water so they don’t start sticking to each other.
Spread a layer of your filling on this first sheet, then toss a little of the mozzarella on top of that. Cover with another sheet of pasta, making sure that it is sealed.
Cover that layer with some of the ricotta, toss some of the grated parmesan on top of that followed by the parsley .
Add another sheet. Repeat until all the ingredients are used up. Cover the top layer with pasta and cover that with red sauce, sprinke with remaining parmesan and romano. Cover with aluminum foil.
If you have more than 5 layers going I suggest that you add a layer of sauce between two of the layers.
Baking
Preheat your oven to 400°. Place your lasange in the center rack and bake covered for 45 minutes. Remove foil and continue for another 15 minutes. If you have more than 6 layers add an additional 15 minutes to the covered baking time.
*NOTES: onions can be any kind your have, I prefer red for these dished but the choice is yours. Peppers, I like to use red, green and yellow. Use what ever is the best buy at the time. It is totally seasonal. Mushrooms, I prefer to use crimini (the little brown ones) or portabellas . Fresh herbs of course are going to give the best flavour, especially to the seafood version.


9. Author: Bonnie Loshbaugh ( Error! Bookmark not defined.)
Date: Oct. 24, 1998 2:15 PM
bliny are plain russian pancakes, with a lot less sugar than
american type pancakes. I'm not sure quite what they are made of,
definitely flour :) Perhaps they have egg in them. Perhaps I should
just go and consult my mother's Russian cookbook.

"Russian Pancakes"

4 1/4 cups milk
5 teaspoons sugar
2 packages active dry yeast
3 cups unbleached all-purpose flour
1 teaspoon salt
2 tablespoons light veg. oil, plus additional for frying
3 tablespoons unsalted butter, melted
4 large eggs, separated
1 small potato, halved


In a small saucepan, scald 3 cups of the milk over low heat.
Transer to a large bowl and cool to luke warm

Add 1 teaspoon of the sugar and the yeast to the milk, stir and let
stand until foamy, about 5 minutes.

Whisk in half the flour until smooth. Place the sponge, covered, in
a warm place until doubled in bulk, about 1 hour,

Beat in the remaining flour, the salt, 2 tablespoons oil, the
butter and the mainging sugar. Set aside to rise, covered, until
doubled in bulk, about 45 minutes.

In a saucepan, bring the remaining 1 1/4 cups milk to a boil,
remove from the heat, and beat into the batter.

Beat the egg yolks well and stir into the batter.

In a separate bowl, beat the egg whites untill they form soft peaks
and fold into batter.

Let rise once more in a warm place, covered, for about 45 minutes.

Dip a potato hald into oil and rub over the bottom of a 5- otr
7-inch crepe pan or nonstick skillet. Heat the pan over medium heat
for 1 minute. Pout about 1/4 cup of batter into the pan and very
quickly tilt and rotate the pan so the batter covers the entire
surface in a very thin layer. Cook until the underside is golden,
about 1 minute. Turn and cook for 30 seconds more (see Note).

Repeat with the rest of the batter, greasing the pan with the oiled
potato before making each blin and sliding each as it is made into
a heatproof deep serving dish. Keep the cooked bliny covered with
aluminum foil, in a 275 degree F oven.

Makes about 30 bliny

Note: Be sure to taste the first blin sice this is a good time to
make adjustments. Add more milk if the batter seems thick, or more
flour if it's too thin. You can also add more sugar or salt.

 

Yoiks! I had no clue bliny took so much to make. Funny, I don't
recall my Russian mama taking three hours to make breakfast. But I
don't know. Perhaps she made the batter on the previous night, it
doesn't say if the batter keeps...


Smetana is basically sour cream, but I think the Russian version of
sour cream is rather thicker than American sour cream. You eat
bliny with a dollop of smetana. They're really quite yummy.


3. Author: Thomas ( Error! Bookmark not defined.)
Date: Mar. 11, 1999 4:20 PM[Error! Bookmark not defined. ]
Artistry you owe me the English muffing recipe now
So here is the recipe that I have and have been using for several years now. You may use salted butter if you like, just omit the salt from the recipe, it will be a little saltier than it should, but no one will notice. They might actually like it better.
· 3/4 lb unsalted butter (3 sticks)
· 1 lb unbleached white flour (all- purpose is ok)
· 1 tsp of dry yeast
· 1 1/4 cup warm milk (90 to 100 F)
· 2 tsp. sugar
· 1 tsp. salt
· Egg wash (1 beaten egg, with half the white removed)
Cut each of the 3 sticks of butter into 4 lengthwise slices. Refrigerate on a plate. Combine the yeast, milk and sugar in a bowl and let proof for about 10 minutes at room temp. Add the flour and salt (if using unsalted butter) into the proofed yeast mix. Beat for 20-30 seconds, until smooth. Place dough on a board, preferably cold. I use a marble board for this and I place it outside for a couple of hours to chill. Cold is good for this stuff. Press down on the dough to extend it, using as little flour as possible to accomplish this. Use a roller (yes, I have a chilled marble one for this too) and roll the dough out to make a large rectangle. About 18-20 inches long, and about 8-10 inches wide and 1/4 inch thick.
Arrange the slices of butter on the top 2/3 of the dough. Side by side leaving 3/4 to 1 inch of the edge uncovered. (Roughly 6 inches of the rectangle will be uncovered lengthwise.) Fold the naked part of the dough over the adjacent part covered with the butter. Press the outside edges to seal in the butter. Now fold the resulting rectangle in half in the same direction as you folded the plain dough. You will end up with a folded stack of dough-butter-dough-butter-dough or five layers. Again, press the outside edges to seal the butter inside.
If the dough isn't too elastic, complete the" first turn" now (Refrigerate and allow to rest for 30 minutes or so if the dough is too springy). Turning: Place the rectangle of layered dough in front of you so that a shor side faces you. Roll it out to make a rectangle about 18 inches long, 9 inches wide and 3/8 inch thick. Lightly flour the top and bottom surfaces as needed to keep it from sticking to the surface, keep it cold. After rolling to size brush off any excess flour and then fold over the 2 short sides so their edges meet in the middle (you will now have a square, 2 dough layers thick, about 9 inches on a side and close to 3/4 inches thick). Fold this square in half along the seam where the 2 outside edges come together in the middle, with that seam inside-like a book. Now you have a 4 layered piece of dough. Place the dough in a plastic bag and refrigerate for 30 to 60 minutes to let it relax. This step needs to be repeated twice so you will have a total of 3 turns of the dough. Once the final turn is done, return the dough to the plastic bag and referigerate again for 2 to 3 hours to rise (it can go overnite too).
On your lightly floured board, roll out the risen dough. Start from the center and roll first away from you, pick up the rolling pin and go back to the center and roll towards you. Now roll the dough to your left and then to your right. Always work from the center. Avoid rolling back and forth (this will make for a very tough croissant). You should end up with a rectangle about 24 inches long, 16 inches wide and 1/8 inch thick. Let the dough rest where it is for about 8 to 10 minutes covered with a damp towel. Here is where Jacque and I differ abit. He likes to make about 20 small croissants and he used the rectangular off-cuts to make "Pain au Chocolat" (bittersweet chocolate rolled up inside. I like to make 10 Large ones and 4 small ones from the half triangles. So because I am giving this out I will give you my method for cutting and rolling.
Okay this is the toughy, making them look good. Before attempting this with your dough you might want to make a pencil sketch on paper first just to get the idea down. This is how it's done; along a long edge, make a mark every 8 inches beyond a corner, as though you were going to divide the dough sheet in thirds. Mirror those marks along the opposite edge. Make another indentation in the center of each short edge. With the long edges running from left-to-right in front of you, make a cut with a sharp knife from the upper left corner of the dough rectangle to the first 8 inch mark on the opposite (lower) dege. Starting from the lower left corner, do the same up to the frist 8 inch mark on the upper dege. what you'll have at this pont is a half of a diamond (it's vertical center is the left-hand edge of the dough rectangle) adjacent to 2 triangles connected point -to - point. Repeat this sequence, this time starting from the first 8 inch mark along the top edge down to the second 8 inch mark on the bottom edge, then from the bottom edge's first 8 inch mark up to the top edge's second 8 inch mark. You following this ok? Then, if so, do it again; your cut endpoints will now be the upper and lower right corners of the dough rectangle. OK, you will now have, from left to right, a diamond sliced verically in half, 2 triangles point-to-point, a full diamond, another pair of triangels, another diamond, a final pair of triangles and an ending half diamond. Turn your knife and make a final cut between the short-sie halfway marks. Now, you should have 10 triangles whose bases are 8 inches wide, and at the short ends, 4 right triangles whose bases are only 4 inches wide
:Some variations- for smaller croissants, mark the long edges of the dough every 6 inches, rather than 8, you;ll get 14 medium croissants and 4 small ones. Play with the shape of the final dough rectangle and the width of the strips to get to the length and bulk of the croissants you like best. Norrow long triangles make short fat croissants, with soft middles, while short triangles yield cripser, drier croissants.
Roll them up, start from the wide end and roll up. Easy part. Curl the ends in abit to get that cresent moon shape. Place them on to a parchment lined baking sheet (lightly oiled will work) about 3/4 to an inch apart. Once all placed on the sheet, lightly brush them with water to remove any excess flour and then place them in a proofing box (a large garbage bag with air blown in, to make a tent like thing) and let rise for about 60 minutes or so, till doubled in size. Remove from the proofing container, and gently brush with the egg wash. Place on the middle rack of a preheated oven(400 F) until golden, about 15-18 minutes. Cool on racks and then dive in.


5. Author: The Name Game ( Error! Bookmark not defined.)
Date: Mar. 12, 1999 10:21 PM
English Muffin Bread .... Makes 2 loaves

1 cup milk
2 Tbsp sugar
1 tspn salt
3 Tbsp Margarine
1 cup warm water (105 - 115÷)
1 pkg Fleischmann's Active Dry Yeast
5-6 cups Unsifted Flour
Corn Meal

Scald milk; sir in sugar, salt and margarine. Cool to lukewarm. Measure
water into large warm bowl. Sprinkle in Fleishchmans yeast, sir until
dissolved. Stir in lukewarm milk mixture and 3 cups flour. Beat until
smooth. Add enough flour to make a stiff dough.

Turn out onto floured board. Knead about 2 minutes or until dough is
manageable and can be formed into a ball. Dough may be slightly sticky.
Place in greased bowl, turning to grease top. Cover and let rise in warm
place, free from draft, until doubled in bulk, about 1 hour.

Punch dough down, divide in half. Form into two loaves. Roll in corm meal.
Place in lightly greased bread pans. Cover and let rise in a warm place,
free from draft, until doubled in bulk, about ½ to 1 hour.
Pre-heat oven to 375÷. Bake loaves 30 - 45 minutes until done. Crust
should be golden brown and slightly crisp. Remove from pans and cool on
wire racks. Brush loaves with melted butter or margarine.

 

12. Author: a small spiky animal ( Error! Bookmark not defined.)
Date: Mar. 14, 1999 7:03 AM
OK, here goes...

Masa Harina Biscuits with Stuff in 'Em (makes 12; can be doubled)

1 7/8 cups regular flour
3/4 cup masa harina de maiz (I got lucky finding it in New England!)
1 tbsp + 1/2 tsp baking powder
1/2 tsp salt

1 onion, 1/2 hot pepper, & a little oil to fry 'em up in

1/2 stick butter (If vegan you can probably substitute more shortening.)
1/4 cup vegetable shortening

1 cup buttermilk (Don't know what to do for a vegan option here)

Dice the veggies & fry them in a little oil while preheating the oven
to 450 degrees and mixing the dry ingredients in a bowl. Next, cut the
butter & shortening into the bowl until the result looks like a coarse
meal. Stir in the buttermilk and the fried onion and pepper to make a
batter, which you can drop with a spoon onto a slightly greased baking
sheet. (How ya gonna tell they're homemade if you use a cutter on 'em?)

Bake biscuits at 450 degrees for 15-20 minutes or until golden. If using
multiple baking sheets, you'll probably want to switch them around halfway
through so all are baked evenly.

 

13. Author: Alaskan Girl ( Error! Bookmark not defined.)
Date: Mar. 14, 1999 9:28 AM
Popovers (my breakfast triumph)

preheat oven to around 400 F

1 cup flour
1 cup milk
3 eggs
1/8 teaspoon salt

Put the eggs in a bowl, beat them severly (the more pain the eggs go
through, the better) then add the milk, beat it all some more, so it gets
really frothy. Then add the flour gradually. I suppose this would also be
the point where you would add the salt, but I always forget it. Add food
coloring if it is any particular holiday, then pour batter into a muffin
tin, filling the cups about 2/3 of the way. Then stick in the oven, and
bake 25-30 minutes. They puff up very nicely, and you can stick a bit of
butter and honey in their main inner bubble, and then they're very nice,
though you get a bit sticky. Or, I do...

 

14. Author: i ain't no psychiatrist, i ain't no doctor with degrees, but it don't take too much iq to see what you're doin' to me... ( Error! Bookmark not defined.)
Date: Mar. 14, 1999 11:44 AM
i love you guys so much, i just printed this whole conversation...and full
fat soymilk is a good alternative to buttermilk, although it lacks
tanginess...maybe with a little vinegar...this is reprinted with all due
credit to delicious magazine's retailer preview (will be in the april
issue if you can pick it up at your health food store--it's a free
magazine)
YELLOW CAKE WITH CHOCOLATE TOFU GANACHE
Cake:
2 1/4 c. sifted cake flour (i used arrowhead mill's whole grain pastry
flour)
2 tsp. baking powder (i used rumfords aluminum-free)
1/2 tsp salt
1 1/4 c. sugar
1/2 c. soy margarine (i used willow run, and yes, this is hydrogenated
oils, but it has to be stick margarine for this recipe, so live with it)
8 ounces soft tofu
1 1/2 c. soy milk
2 tsp. vanilla extract
1/2 cup strawberry jam (or your choice berry)

1.Preheat oven to 350 and grease & flour two 8-inch cake pans
2.In a large bowl, combine cake flour, baking powder, and salt and set
aside.
3.With an electric mixer, beat sugar and margarine together until creamy.
(it helps if you leave it out to soften like our moms always did)
4.In a food processor or blender, mix tofu, soy milk, and vanilla until
smooth. Combine with sugar and margarine and mix completely.
5.Gradually add the liquid mixture to the dry ingredients, stirring until
thoroughly combined.
6.Pour batter into greased pans and bake for 30 minutes or until a wooden
pick inserted into the center comes out clean.
7.Cool until cakes reach room temperature and remove from pans. Spread
strawberry jam on one layer and top with the other. Frost with chocolate
tofu ganache.

ganache:
2 c. semisweet tofu chocolate chips (these are the ones i mentioned once
before, from tropical source, that have no dairy in the recipe)
1 c. soy milk

1.In a double boiler set over simmering water, gradually combine chocolate
chips with soy milk, stirring constantly until the mixture is smooth.
Watch carefully, as there is a tendency to form lumps. (i melted the
chips all the way before i started adding soymilk, and i didn't get any
lumps)
2.Remove from heat andslowly and evenly pour over cake until it's covered.
Let cool and serve. (mine had lots of extra ganache making a pool around
it on the plate, but it hardens to a fudgy consistency and is fun to eat
off the plate)

this recipe might look intimidating to shop for if you are a non
vegetarian, but it all boils down to about a quart of soymilk (please use
the high fat kind, because it's dessert, and it'll taste better), half a
package of tofu (if you're buying the one pound tub in the produce
section), the cake flour (which is just finer than regular flour and may
already be in your house if you bake), and a bag of chips & package of
margarine. any self respecting house has a jar of jam, i think...


15. Author: Thomas ( Error! Bookmark not defined.)
Date: Mar. 17, 1999 9:09 AM[Error! Bookmark not defined. ]
Happy St. Patricks Day. I had a very wonderful friend who was Irish and always celebrated (to the excess) this day,he made many great foods to eat along with drinking Irish whiskey. This was a popular bread that he would make.
IRISH BROWN SODA BREAD
· 1 3/4 cup whole wheat flour
· 1 teaspoon salt
· 1/3 cup white flour
· 1 teaspoon baking soda
· 3/4 cups buttermilk (reduced fat is OK)
Preheat oven to 400 degrees F.
Mix the dry ingredients together in a mix- . Add buttermilk to make a nice soft dough, a bit sticky is fine.Turn out onto a generously floured board, dust the top so you don't get too stcuk in it.Knead intil you have a nice smooth ball, about 5 or 6 minutes. Shape it a nice round about 1 and 1/2 inches high, cut a deep cross (any shape you like is fine)in the top with a sharp knife.
Bake on a lightly greased cookie sheet for about 45 minutes or until it is a nice nutbrown colour. Cool the bread on a wire rack, or just toss it on the counter to let cool. It slices better when cooled an hour or more. If you want to keep the loaf's crust moist you need to wrap it with a light cotton towel. Enjoy

 

18. Author: SkyeCat ( Error! Bookmark not defined.)
Date: Mar. 24, 1999 6:25 PM
I can't make yeast breads, I've tried, I've failed.BUT I can make batter
breads. Actaully I can just make Banana Bread using my great grandmother's
recipe and Pumpkin Bread using my grandmother's recipe.
Here's the Banana Bread recipe

1 stick butter or margarine
1 cup sugar
Cream these together and then add, one at a time:
2 eggs

In a seperate bowl sift together:
1 1/2 c flour
1 tsp baking soda
1 tsp baking powder

Gradually add dry mixture to creamed mixture. When throughly combined add
3 mashed bananas

Pour into a greased and floured loaf pan and bake at 350 degrees for 40-50
minutes. If you like add 1/2 c chopped nuts after the bananas.
This is a great way to use up overripe bananas you don't want to eat
plain.


19. Author: SkyeCat ( Error! Bookmark not defined.)
Date: Mar. 24, 1999 6:29 PM
Now the Pumpkin Bread

3 cups sugar
1 cup oil
3 cups pumpkin
4 eggs
1 1/2 teaspoon allspice
2 teaspoons soda in 2/3 cup of water
1 tsp salt
1 teaspoon nutmeg
3 1/2 cups flour
1 cup chopped nuts

Mix sugar, oil, pumpkin, water with soda, and eggs (adding eggs one at a
time). Combine flour, nutmeg, salt and allspice. Combine two mixtures.
Bake at 325 degrees for 50-60 minutes. Makes 2 large or 3 small loave.
We've always made this bread using one pound coffe cans to make three
loaves. Grease and flour the coffee cans and fill 1/2 full.


20. Author: SkyeCat ( Error! Bookmark not defined.)
Date: Mar. 24, 1999 6:46 PM
Amendment to the Pumpkin bread recipe, use 3 cups canned pumpkin

 


25. Author: RLR ( Error! Bookmark not defined.)
Date: Mar. 26, 1999 1:58 PM
Here ya go. I haven't made it for ages.... let me know if you do, I don't
think I have any zucchini in my fridge right now.

But I did make a pot of lentil soup last night.... it's been sitting in
the fridge getting yummier and yummier for me to eat tonight!!!!!!!!!

ZUCCHINI BREAD

3 EGGS
1 C. OIL
2 C. SUGAR
2 C. GRATED ZUCCHINI
3 t. VANILLA
3 C. FLOUR
1 t. SALT
1t. BAKING SODA
1 t. NUTMEG
2 t. CINNAMON
1/4 t. BAKING POWDER
1 C. NUTS

BEAT EGGS UNTIL LIGHT AND FOAMY. ADD OIL, SUGAR, ZUCCHINI AND VANILLA,
MIX WELL. ADD FLOUR, SALT, SODA, SPICES, BAKING POWDER AND MIX. ADD
NUTS. BAKE AT 325' FOR 1 HOUR. MAKES TWO LOAVES.

 


27. Author: If I Could, I Surely Would ( Error! Bookmark not defined.)
Date: Mar. 26, 1999 7:34 PM
Here is Gigi's Zucchini Bread Recipe:

Mix Together:

Wesson Oil 1 cup
Sugar 2 cups
Eggs 3 (well beaten)
Vanilla 2 teaspoons
Cooked Zucchini 2 cups (packed firm)

Sift Together & add to the above

Flour 2½ cups
Cinnamon 2 teaspoons
Baking Powder ¼ teaspoon
Salt 1 teaspoon
Baking Soda 2 teaspoons
Chopped Nuts 1 cup

Divide batter between 2 prepared loaf pans. Bake 1 hour at 350°

Prepare loaf pans by coating lightly with Crisco or other vegetable
shortening and dusting lightly with flour.

Cooked zucchini is the secret to this moist bread. Dice or grate the
zucchini. Add a small amount of water and cook until tender.
I usually get a dozen zucchini and cook at one time. I measure into 2 cup
portions and freeze .... zucchini bread whenever I want it.


28. Author: Thomas ( Error! Bookmark not defined.)
Date: Mar. 27, 1999 12:46 PM[Error! Bookmark not defined. ]
PizzaI thought that I should stick my Pizza dough recipe in here. You can use this recipe in making Foccacia too. I like making my dough using a cuisinart nowdays, a KitchenAid works well for double amounts and of course by hand is still the best. So my instructions will be directed for using the machine. This will yield a very large pizza. I specify my favourite type of flour but most types will work. If you have trouble obtaining a winter wheat, try adding gluten flour to your regular flour.Basic Pizza Dough· 5 Cups Hard Winter Flour · 1 Tbs Yeast · 2 Tbs vinegar · 1/8 cup sugar · 1/4 cup olive oil · 1 tsp salt (sea salt preferred) · 2 cups hot water (tap will due)What to DoPlace all ingredients except the water into your mixer, turn on let mix for a few seconds. With the machine running add the hot water in a slow stream until a dough begins to ball up. continue until the dough is cleaning the sides of the machine. Add a little more water as needed. It is nice to have a soft moist dough, it rises better. Now keep in mind that on a rainy day you will use less water in the making of the dough. After the dough has risen, punch down reshape and place onto your floured work surface. Now if you are using a sheet pan or round pizza pan just shape in. Add your sauce/fillings and then let rise if you want a nice thick crust. If you don't just toss into the oven as soon as you can bake at 425. I bake mine on a large tile, so I shape mine and place onto a wooded slat then slide it into the oven when I'm ready to bake it (450 for the stone). BAKING: 20 minutes or so, I like my cheese to be turning brown. If you are using a pan, careful that the bottom doesn't burn. FILLINGS:Anything you want of course. My current Fav, carmelized onions, portabella mushrooms,roasted garlic,green olives, gorganzola cheese and topped with alittle provalone,mozzarella and parmesan.


37. Author: Thomas ( Error! Bookmark not defined.)
Date: Jun. 16, 1999 1:02 PM[Error! Bookmark not defined. ]

This is a very easy method for making Pita bread. I also use Spelt flour and in doing so the only difference from the basic dough (if you need the basic recipe let me know) is that I proof the yeast before adding the dry ingredients and I also add xanthan gum to the flour. The rest is the same. I also like to add herbs to the dough. This makes for a very flavourful pocket.
I mix the dough and let it rise till doubled. Now this is the change in procedure. After I punch the dough down, I refrigerate it for an hour or two (overnight works well too). This makes it much more workable after I punch it down again. I divide the dough into however many you would like to make. Of course this will depend on the size that you want and how much dough you have made. Each piece needs to be rolled out into a circle or whatever shape you would like to make of a quarter inch thickness. I make them and then keep them under a moist towel until I'm ready to bake them. You do not need to let them rise again.
The baking needs to be done at 525, yes HOT oven. I bake mine on a large tile, but a cookie sheet will work well too. I suggest tossing the individual pitas onto the tile/sheet one at a time. They cook quickly, 5 to 7 minutes. Once done, remove and cover with a moist towel to cool. They will collapse in a short time. You can use them immediately if you wish, but you already knew that didn't you? I like to make a good number of them at one time as they do freeze extremely well.
Roll the dough out into quarter inch thick circular sheets. Dust with flour as needed. Place into the oven and let bake 5 minutes or until light gold. They should puff up with in 2 minutes Fill with your favorite filling and enjoy. Sierra is having grilled asparagus with mushrooms, feta, tomatoes and herbs.


54. Author: RLR ( Error! Bookmark not defined.)
Date: Sep. 14, 1999 8:13 AM
Well, since you asked so nicely, and enthusiastically. Here ya go. I
have to warn you though, it's so easy to make, you'll end up making it a
lot.

325'
1 HOUR

ZUCCHINI BREAD

3 EGGS
1 C. OIL
2 C. SUGAR
2 C. GRATED ZUCCHINI
3 t. VANILLA
3 C. FLOUR
1 t. SALT
1t. BAKING SODA
1 t. NUTMEG
2 t. CINNAMON
1/4 t. BAKING POWDER
1 C. NUTS

BEAT EGGS UNTIL LIGHT AND FOAMY. ADD OIL, SUGAR, ZUCCHINI AND VANILLA,
MIX WELL. ADD FLOUR, SALT, SODA, SPICES, BAKING POWDER AND MIX. ADD
NUTS. BAKE. MAKES TWO LOAVES.

 

58. Author: Artistry ( Error! Bookmark not defined.)
Date: Sep. 15, 1999 7:00 AM
I couldn't find it, though I am sure it is here, so am re-posting. Enjoy!

Gigi's Zucchini Bread

1 Cup Wesson Oil
2 Cups Sugar
3 Eggs, well beaten
2 Cups Zucchini, cooked (packed firm)
2 Tsp Vanilla
2½ Cups Flour
2 Tsp Cinnamon
¼ Tsp Baking Powder
1 Tsp Salt
2 Tsp Soda
1 Cup Chopped Nuts

Mix together the oil, sugar, eggs, zucchini and vanilla. Sift together and add the flour, cinnamon, baking powder, salt and soda. Mix until well blended but do not beat. Mix in chopped nuts.

Pour into two greased loaf pans and bake in a 350° over for one hour.

Notes:
1) I use small loaf pans. Makes 4 or 5 individual loaves. Reduce baking time to 40 minutes.
2) If using frozen zucchini, I heat it to defrost and partially cook, then squeeze out the excess liquid.


MY notes: To prepare zucchini for cooking, it can be cubed or grated. I prefer small cubes (much easier on the fingers). Use a very small amount of water or steamer. Should be soft and easily mashed when done.


1. Author: It's a different place but the same old thing! ( Error! Bookmark not defined.)
Date: Feb. 7, 2000 9:00 PM
I couldn't find the right place to put this, but I'm sure a lot of us can
appreciate the irony of placing it in a topic named "Comfort Foods."
Many of us enjoy the occasional drink for different reasons. We may drink
at an important a social event; an evening on the town; while entertaining
in our home ; or by ourselves, at home, after an especially long and
trying day. There are as many reasons as there are drinks out there ;)
So, what's your favorite recipe? Care to share the secrets of your brew?
I got brave tonight and decided to try something different. So, I am
currently sipping on a frozen fuzzy navel. I've never heard of such a
thing, but I figured: What the hey. I don't use measuring devices, so
these are probably far from exact.
(approx)2 Cups Ice
(almost)1 Cup Vanilla Bean Icecream
1/3- 1/2 Cup Peach Schnapps
1/3 Cup Orange Juice.

It could use more icecream and more schnapps. As it is, it is rather
watery and pretty mild. I like my drinks mild, but thick. But it's not
half bad!


2. Author: I didn't get a cast; I got a universal leg immobiliser ( Error! Bookmark not defined.)
Date: Feb. 7, 2000 9:02 PM
Try with less ice


3. Author: It's a different place but the same old thing! ( Error! Bookmark not defined.)
Date: Feb. 7, 2000 9:05 PM
I'll have to try that...
I'm so used to making grasshopper, that I just pour and mix from habit...
Thanks!


4. Author: It's a different place but the same old thing! ( Error! Bookmark not defined.)
Date: Feb. 7, 2000 9:09 PM
Oh! How could I forget my favorite?!

Grasshopper
(again, these are not exacts)

2 Cups Ice
2 1/2 Cups Vanilla Bean Icecream
1/2 Cup Creme de Ment
1/2 Cup Cream de Cocoa
Blend in Blender
You can put an oreo cookie in the mix before blending or add some
Hershey's Chocolate Syrup.


5. Author: I didn't get a cast; I got a universal leg immobiliser ( Error! Bookmark not defined.)
Date: Feb. 7, 2000 9:13 PM
Brown cow: milk and creme de cacao (substitue Tia Maria or Kahlua if you
don't have creme de cacao)

It's simple, but good. Tastes the way I remember chocolate milk from my
childhood. Add some whiskey for a more "adult" drink.


6. Author: It's a different place but the same old thing! ( Error! Bookmark not defined.)
Date: Feb. 7, 2000 9:35 PM
I'll have to try that one... tomorrow ;)
For now, I am going to bed before my sweetie comes storming out for me.


7. Author: Thomas ( Error! Bookmark not defined.)
Date: Feb. 7, 2000 11:05 PM[Error! Bookmark not defined. ]
Okay here is something simple to make if you like a brandy type drink.
You will need a dried fruit such as apricots ( I rike)or your favourite.
Enough to fill a mason jar, bigger the better right?
Vodka the thing that makes it happen.

Place the dried fruit into the jar, fill with vodka, cover tightly set it
aside for 2 weeks. Longer is better if you can wait :-)

When finished you will have a very lucious beverage.


8. Author: I didn't get a cast; I got a universal leg immobiliser ( Error! Bookmark not defined.)
Date: Feb. 8, 2000 0:09 AM
That sounds yummy Thomas.


9. Author: a small spiky animal ( Error! Bookmark not defined.)
Date: Feb. 8, 2000 4:40 AM
Some interesting combinations of liquor and soda that I'm fond of:

Kahlua and diet chocolate soda (probably the only good use for the latter
ingredient)
Apricot brandy and ginger ale (probably works with other fruit liqueurs
too)
Gin and Moxie (two weird tastes that taste weird together :)


10. Author: It's a different place but the same old thing! ( Error! Bookmark not defined.)
Date: Feb. 8, 2000 5:15 AM
All of these sound delicious!


11. Author: I'm going to have a really good day today ( Error! Bookmark not defined.)
Date: Feb. 8, 2000 7:16 PM
What is Moxie??


12. Author: Thomas ( Error! Bookmark not defined.)
Date: Feb. 9, 2000 0:22 AM[Error! Bookmark not defined. ]
You know who you should ask don't you?


13. Author: I'm going to have a really good day today ( Error! Bookmark not defined.)
Date: Feb. 9, 2000 0:35 AM
No, Thomas, I have no idea!


14. Author: Thomas ( Error! Bookmark not defined.)
Date: Feb. 9, 2000 0:45 AM[Error! Bookmark not defined. ]
Sunni of course LOL

 


15. Author: It's a different place but the same old thing! ( Error! Bookmark not defined.)
Date: Feb. 9, 2000 8:58 AM
Error! Bookmark not defined. Will it work? (http://www.webtender.com/)
sweets,
8. Author: sunnidae ( Error! Bookmark not defined.)
Date: Oct. 8, 1998 9:13 AM
This is a pretty basic brownie recipe, but I like it!

5 oz. unsweetened chocolate
1/2 cup unsalted butter
4 large eggs
2 cups sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
1 cup chopped walnuts (optional)

1. Preheat the oven to 350 F
2. Butter a 9-inch square baking pan
3. Melt the chocolate and butter in a double bouler over hot water
or in a heavy pan over a low flame. Let cool.
4. In a large mixing bowl, beat the eggs until light & foamy. Beat
in the sugar & vanilla until well creamed. Blend in the chocolate
mixture. Fold in the flour, salt & walnuts.
5. Pour into the prepared pan & bake for about 25 minutes. Cool
before cutting into squares.

(Note -- the standard "cake test" of readiness -- inserting a
toothpick -- doesn't work with brownies. If the toothpick comes out
clean, they're overdone! Watch for the edges of the brownies to
start pulling away from the sides of the pan, instead.)


60. Author: RLR ( Error! Bookmark not defined.)
Date: Mar. 18, 1999 12:51 PM
OK, So I was sifting through some of my things and found this. It comes
with the story about the lady who asked for the recipe and got charged $500
or something by Neiman Marcus with the request to give it out as much as
possible. I've never tried it, but it sure does look good.......

Neiman Marcus Cookies
2 C Butter
2 C Sugar
2 C Brown sugar
4 Eggs
2 tsp. Vanilla
4 C Flour
5 C Blended oatmeal
(Blend in a blender to a fine powder.)
1 tsp. Salt
2 tsp. Baking powder
2 tsp. Soda
24 oz. Chocolate chips
8 oz. Hershey Bar (grated)
3 C Chopped nuts (your choice)

Cream the butter and both sugars.
Add eggs and vanilla; mix together with flour, oatmeal, salt, baking
powder, and soda.
Add chocolate chips, Hershey Bar and nuts.
Roll into balls and place two inches apart on a cookie sheet.
Bake for 10 minutes at 375 degrees.
Makes 112 cookies.

 

66. Author: SkyeCat ( Error! Bookmark not defined.)
Date: Apr. 2, 1999 5:53 AM
Okay My Chocolate Pound Cake, which even Roo might rike, because it's
subtly chocolate. The cake comes out a brown sugar color.

Cream
1/2 lb butter
1/2 c shortening
3 c sugar
Add
5 large eggs one at a time
Sift
3 c flour
4 T cocoa
1/2 t baking powder
1/2 t salt

To creamed mixture add dry ingredints alternatley with 1 c milk and 1 t
vanilla. Pour into greased and floured Bundt or large tube pan and Bake at
325F for about 1 hour.


69. Author: If I Could, I Surely Would ( Error! Bookmark not defined.)
Date: Apr. 2, 1999 7:59 PM
Gigi's Miracle Whip Cake

Miracle Whip Salad Dressing 1 cup
Sugar 1 cup
Warm Water 1 cup
Soda 2 T. dissolved in warm water
Cocoa 4 T. (heaping)
Flour 2 cups
Vanilla 1 tspn

Dissolve soda in warm water. Combine ingredients and mix BY HAND. Pour
into prepared pan & bake 30 - 35 minutes at 350°.

Makes one 13 x 9 or two 8 - 9" layers.

This cake is very rich and moist. Most of the time we don't frost it,
just dust with powdered sugar.

Prepare pan by coating lightly with Crisco and dusting with flour.

 

70. Author: If I Could, I Surely Would ( Error! Bookmark not defined.)
Date: Apr. 3, 1999 3:27 PM
Ok, here is the ultimate chocolate cake ....

Decadent Fudge Cake

Butter or Margarine 1 cup, softened
Sugar 1½ cups
Eggs 4
Buttermilk 1 cup
Baking Soda ½ teaspoon
All-Purpose Flour 2½ cups
4-oz bar Sweet Baking Chocolate 2 bars melted and cooled
Chocolate Syrup 1 cup
Vanilla Extract 2 teaspoons
Semi-sweet Chocolate Mini-Morsels 1½ cups, divided
White Chocolate 4 ozs, chopped
Shortening 2 Tbsp + 2 teaspoons, divided
Chocolate and White Chocolate leaves - optional

Cream butter in a large mixing bowl, gradually add sugar, beating well at
medium speed of an electric mixer. Add eggs, one at a time, beating well
after each addition.

Combine buttermilk and soda, stirring well. Add to creamed mixture
alternately with flour, beginning and ending with flour. Add 2 bars
melted chocolate, chocolate syrup and vanilla. Mix well. Stir in 1 cup
mini-morsels.

Pour batter into a heavily greased and floured 10-inch Bundt pan. Bake at
300° for 1 hour and 20 minutes or until a wooden pick inserted in center
comes out clean. Invert cake immediately onto a serving plate, and let
cool completely.

Combine 4 ounces white chocolate and 2 tablespoons shortening in top of a
double boiler, bring water to a boil. Reduce heat to low, cook until
melted and smooth. Remove from heat. Drizzle mixture over cooled cake.
Melt remaining ½ cup mini-morsels and 2 teaspoons of shortening in a small
saucepan over low heat, stirring until smooth. Remove from heat and let
cool; drizzle over white chocolate. Garnish with chocolate and white
chocolate leaves if desired.

This cake is an extravaganza of chocolate. Serve very small slices.

 

71. Author: Life is a banquet and most poor suckers are starving to death! ( Error! Bookmark not defined.)
Date: Apr. 6, 1999 8:42 PM
This is the Hershey's Perfectly Chocolate Chocolate Cake, it's really good
without frosting....tonight I find out what it's like with icing. And for
those non chocolate lover's out there I'll post my Grandma's Pound Cake
recipe soon.

2 c sugar
1 3/4 c all purpose flour
3/4 c Hershey's Cocoa
1 1/2 t baking powder
1 1/2 t baking soad
1 t salt
2 eggs
1 c milk
1/2 c vegetable oil
2 t vanilla extract
1 c boiling water

Heat oven to 350. Combine dry ingredients in large bowl. Add eggs, milk,
oil and vanilla. Beart for 2 minutes on medium speed. Stir in boiling
water. (NOTE: the batter will be VERY watery, no joke it looks like
there's not enough flour...it's supposed to be like that). Pour into pan.
Bake 30-35 minutes. Cool 10 mins. Remove from pans to wire rack. Cool
completely. Frost.

Frosting
1 stick butter or margerine
2/3 c Hershey's cocoa
3 c powdered sugar
1/3 c milk
1 t vanilla extract

Melt butter. Stir in cocoa. Alternately add powsered sugar and milk,
beating on medium speed to spreading consistency. Add more milk if needed.
Add vanilla.

This cake is really good with out frosting served warm with a glass of
milk.

 

73. Author: Thomas ( Error! Bookmark not defined.)
Date: May. 3, 1999 10:24 AM[Error! Bookmark not defined. ]
Ice Cream
Ingredients:
· 2 cups milk
· 1¾ cups sugar
· ½ salt
· 2 cups half and half
· 1½ Tbls vanilla extract
· 4 cups heavy whipping cream
The milk needs to be scalded, once done, add the sugar and salt,stir until disoved. Add the half &half whipping cream and vanilla. This should be covered and refrigerated for at least 45 minutes.
Now the rest of the process really helps if you have an ice cream maker. You just load it up with layers of ice and rock salt and start it going. Pretty easy stuff. When the machine stops we divide it up into containers and into each of the containers we had things like chocolate chips, strawberries, bannanas etc. This recipe makes 1 gallon total.
Chocolate Ice Cream
Ingredients:
· 2¾ cups sugar
· 2 Tbls cornstarch
· ½ salt
· 6 cups milk
· 4 eggs, beaten
· 6 squares Semisweet chocolate (melted)
· 1 and a third cups half & half
· 2 cups heavy whipping cream
· 2 Tbls vanilla
Combine the sugar, salt, cornstarch into a heavy saucepan. Add the milk gradually while stirring, cook over medium heat until the mixture begins to simmer. Remove 1 cup of the hot liquid and slowly stir into the beaten eggs. Add this to the rest of the hot mixture and continue stirring and cooking until it thickens (about 1 to 3 minutes). Stir in melted chocolate. Beat quickly until the mixture is smooth. At this point stir in the half & half, cream and vanilla. Cover and refrigerate for 2 hours.
Place the cooled mix into your machine and you know what to do. This too makes 1 gallon :)


76. Author: Thomas ( Error! Bookmark not defined.)
Date: May. 3, 1999 2:35 PM[Error! Bookmark not defined. ]
I posted that my kids love chocolate biscotti so I thought that I should include the recipe for them. They love to eat them before they are rebaked so I have to work fast. It is a very easy recipe, I hope you enjoy them.
Chocolate Walnut Biscotti
· 1 cup all-purpse flour
· 1/4 cup unsweeten cocoa powderd (Dutched is fine)
· 3/4 teaspoon baking powder
· 1/2 stick unsalted butter (salted will work, just omit the salt from this recipe)
· 1/2 teaspoon salt
· 1/4 cup plus 3 tablespoons sugar
· 1 large egg
· 1 tablespoon grated orange rind (fresh would be nice)
· 1 or 2 tablespoons of orange juice
· 1/2 cup chopped walnuts (almonds work nice too, blanched and skinned) toasted
Preheat oven to 350, and butter a large baking sheet.
In a bowl whisk together flour, cocoa powder, baking. powder and salt. In another bowl, with an electric mixer (I use the Cuisinart for this and the rest) beat together the butter and surar until ight and fluffy. Add egg, zest and orange juice, beat until combined well. Stir in flour mixture until a stiff dough is formed. Stir in nuts.
On the baking sheet using floured hands form dough into two 9-inch-long logs and bake in the middle of the oven until slightly firm to the touch, about 14 minutes. Cool biscotti on the baking sheet on a wire rack for 15 minutes. On a cutting board using a sharp knife, serrated will work very well, slice diagonally into 1/2 inch thick slices. Arrange the biscotti, cut side down, on the baking sheet and bake until crisp. About 15 minutes. Cool on rack.
The biscotti keeps well in an airtight container, it freezes well too. I like to dip a half of each cookie in White Chocolate after they are cooled. This makes a very nice colour contrast. You can also add espresso to the dough instead of orange juice if you like. Chocolate chips maybe added for real hardcore chocolate lovers. Have fun.


85. Author: Thomas ( Error! Bookmark not defined.)
Date: Jun. 17, 1999 11:07 AM[Error! Bookmark not defined. ]
Wheat Free Peanut Butter Cookies
· 1 cup peanut butter (smooth or chunky) · 1 cup sugar · 1 Large egg · 1 teaspoon baking soda
Preheat oven to 350 and grease your baking sheet
In a bowl using an electric mixer beat together the peanut butter and sugar ntil combined well. Add the egg along with the baking soda mix until throughly combined. Spoon out into little balls on to your cookie sheet and then using a fork, flatten them out making the usual crosshatch pattern that we've come to associate with peanut butter cookies. Slide them into the oven for 10 minutes or until pale golden and puffed up. Cool in the pan for a bit then transfer to your cooling rack.

Another variation is to add chocolate chips to the dough and make them chocolate chip peanut butter cookies. You can also add butterscotch or white chocolate chips too.


94. Author: RLR ( Error! Bookmark not defined.)
Date: Jul. 12, 1999 1:01 PM
I absolutely love almond stuff. I was waiting for someone to get ready
and saw this on TV. I went to the site and got it, just thought I'd
share.

Frangipane Tart
With Fresh Strawberries and Raspberries
Sara Moulton
ABCNEWS.com

Ingredients
pastry dough (see below)
3/4 cup blanched almonds
3/4 stick (6 tablespoons) unsalted butter, softened
1/2 cup sugar
1 large egg
1 teaspoon almond extract
1 tablespoon Disaronno Amaretto or other
almond-flavored liqueur
1 tablespoon all-purpose flour
1/4 cup strawberry or raspberry jam
2 cups blueberries
2 cups strawberries
2 cups picked-over raspberries

Directions
1. Preheat oven 375 degrees F.

2. On a lightly floured surface roll out dough into a
rectangle about 1/8
inch thick and fit into an 11- by 8-inch rectangular tart
pan with a
removable fluted rim. (Alternatively, roll out dough into
a round and fit
into a 10- or 11-inch round tart pan). Chill shell while
making
frangipane.

3. In a food processor finely grind almonds. In a small
bowl beat
together butter and sugar and beat in almonds, egg,
almond extract,
liqueur, and flour until combined well. Spread frangipane
evenly onto
bottom of shell and bake in middle of oven 20 to 25
minutes, or until
shell is pale golden. (If frangipane begins to turn too
brown, loosely
cover with foil). Cool tart in pan on a rack.

4. In a small saucepan melt jam, stirring, and pour
through a fine sieve
into a heatproof bowl, pressing hard on solids. Keep jam
warm. Trim
strawberries and cut lengthwise into 1/8-inch-thick
slices. Decoratively
arrange strawberry slices, overlapping them, with
raspberries in rows on
frangipane, mix blueberries at your own discretion and
gently brush with
jam.

Tart may be made 6 hours ahead and kept loosely covered
at cool room
temperature.

Serves 6 to 8.

Ingredients for Pastry Dough
3/4 stick (6 tablespoons) cold unsalted butter
1 1/4 cups all-purpose flour
2 tablespoons cold vegetable shortening
1/4 teaspoon salt
2 to 4 tablespoons ice water

Directions
TO BLEND BY HAND: Cut butter into 1/2-inch cubes. In a
bowl with
fingertips or a pastry blender, blend together flour,
butter, shortening,
and salt until most of mixture resembles coarse meal,
with remainder in
small (pea-size) lumps. Drizzle 2 tablespoons ice water
evenly over
mixture and gently stir with a fork until incorporated.
Test mixture by
gently squeezing a small handful: When it has proper
texture it should
hold together without crumbling apart. If necessary, add
more water, 1
tablespoon at a time, stirring until incorporated and
testing mixture, to
give mixture proper texture. (Do not overwork or add too
much water;
pastry will be tough).

TO BLEND IN A FOOD PROCESSOR: Cut butter into pieces. In
a food
processor pulse together flour, butter, shortening, and
salt until most of
mixture resembles coarse meal with remainder in small
(roughly
pea-size) lumps. Add 2 tablespoons ice water and pulse 2
or 3 times, or
just until incorporated. Test mixture by gently squeezing
a small
handful: When it has proper texture it should hold
together without
crumbling apart. If necessary, add more water, 1
tablespoon at a time,
pulsing 2 or 3 times after each addition until
incorporated and testing
mixture, to give mixture proper texture. (Do not
overprocess or add too
much water; pastry will be tough).

TO FORM DOUGH AFTER BLENDING BY EITHER METHOD: Turn
mixture
out onto a work surface and divide into 4 portions. With
a heel of hand
smear each portion once in a forward motion to help
distribute fat.
Gather dough together and form it, rotating it on work
surface, into a
disk.

Chill dough, wrapped in plastic wrap, until firm, at
least 1 hour, and up to 1
day.

Makes enough dough for a single-crust 9-inch pie or an
11-inch tart.

Recipe copyright©1999 Sara Moulton.

 

101. Author: RLR ( Error! Bookmark not defined.)
Date: Jul. 19, 1999 8:26 AM
OK, made this this weekend, it is soooo good.
We ate it plain, no frosting, no anything else, mmmmmmmm

Frangipan Cake
7 oz (1 roll) pure almond paste
1/2 cup sugar
1 stick butter (1/2 cup)
3 eggs
1/2 cup flour

oven at 350'
Cream almonst paste, sugar and butter. Add eggs one at a time. stir in
flour until just blended. bake 30 minutes.
The picture shows it covered with chocolate frosting....but taste it first.

 

102. Author: Artistry ( Error! Bookmark not defined.)
Date: Aug. 4, 1999 9:15 AM
Float (Indianapolis Star)

¼ Cup Corn Starch
½ Cup Sugar
¼ Tsp Salt
½ Cup Milk
3 Eggs, separated
4 Cups Milk, scalded
1 Tsp Vanilla

Mix together corn starch, sugar, salt, cold milk and yolks of three eggs,
slightly beaten. Stir in scalded milk and cook until thickened, stirring
constantly. Beat egg whites, fold into warm pudding. Do not try to make
smooth. Fold in vanilla. Cool.


(my grandmother got the recipe from the paper, but used to make it for us
all the time ... when we were sick and wouldn't/couldn't eat, she made
float .... nutritional and we loved it)

 

126. Author: Thomas ( Error! Bookmark not defined.)
Date: Aug. 13, 1999 10:29 AM[Error! Bookmark not defined. ]
Cheese Blintzes
5 Servings
· 2 eggs
· 1 1/4 teaspoons salt
· 2 teaspoon melted butter
· 1 cup unsifted flour
· 6 oz. Ricotta cheese
· 2oz. Farmers Cheese
· 1/4 cup sugar
· 1/4 teaspoon cinnamon
· 1/4 teaspoon cardamon
· 1 cup milk
· sour cream
· jam
Beat half the eggs slightly in a small bowl. Add 3/4 salt, butter and milk. Blend thoroughly. Gradually add flour. Beat till smooth. Pour 2 tablespoons batter into hot, lightly oiled 6-inch skillet. Tilt pan to spread batter. Cook over low heat until set. Remove from pan. Re- peat with remaining batter. Combine ricotta cheese, other egg, sugar, remaining salt,cardamon and cinnamon. Place 2 tablespoons cheese filling in center of each blintz. Fold sides toward center, roll up. Shallow fry in hot (375 F) oil until golden brown, if you want them crispy.
Traditionally you just serve them without frying them. Either way they are good. Serve with sour cream and jam.


150. Author: Thomas ( Error! Bookmark not defined.)
Date: Aug. 14, 1999 8:57 AM[Error! Bookmark not defined. ]
Angel Delight
This is a real easy one to make. You don't have to make it from scratch at all. I've used this for quick'in'a'pinch situations and it worked great. You can also use raspberries, strawberries, blueberries, blackberries, oh anything you want.

What you will need prepared angel food cake 1 20 oz. can cherry pie filling 1 3 oz. package vanilla instant pudding mix 1 1/2 cups cold milk 1 cup sour cream
Cut or tear cake into 1/2-in. pieces to measure 8 cups. Place half the cake cubes in a 9-in. X 9-in. baking pan. reserve 1/3 cup of pie filling; spread remaining filling over cake. Top with remaining cake cubes. Combine the pudding mix, milk and sour cream. Spoon over cake. Cover and chill.
To serve, cut into squares and top with reserved cherries.


65. Author: Ca bhfuil an ghrian? ( Error! Bookmark not defined.)
Date: Mar. 16, 2000 3:43 PM
I shall have to post my recipe for Soda Bread... It's a little different
from yours, Thomas, but it's gotten rave reviews.

Spider's Soda Bread
1 cup Whole Wheat flour
2/3 cup White flour
1-2 tbsp sugar (I use 1 tbsp, but if you made scones, you might want 2 or
even 3.)
1 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp salt

1 egg
1 cup yogurt (plain or flavored-- your choice)
4 tbsp melted butter (you can substitute apple sauce)

optional: dried fruit, spices


Preheat oven to 350 degrees.

Mix your dry ingredients together in a bowl. Set aside.
In a second bowl, wisk together wet ingredients.
Mix wet ingredients into dry, stirring well.
Dough will be sticky and very moist. Generally, it will all clump
together.
Roll into ball, or simply scrape dough onto lightly greased cookie sheet.
Bake for approximately 30 minutes. Top of bread should 'crack,' and you
can look for done-ness there.

Number Of Servings: @6
Preparation Time: 20 min prep/30 min cook

I like to do variations with this, like using cinnamon in the dry
ingredients and vanilla yougurt. My roommate's favorite version is adding
dried peaches and using peach yogurt. :)


96. Author: Thomas ( Error! Bookmark not defined.)
Date: Aug. 13, 1999 11:32 AM[Error! Bookmark not defined. ]
Grilled Wrapped Shrimp
This is a great little appetizer or you can incorporate it into a
maindish if you like. I like to serve it with bruscetti a nice white wine
like a Soave.


1 lb large shrimp (16/20 works well, you can use 20/24 too)
peeled & deveined
1 bottle beer (I use a dark one)
20 Leaves of fresh Basil (enough to wrap each shrimp)
10 slices of Proscuitto (you can use bacon if you want)
2oz herb marinate (garlic,onion,fresh ground pepper chopped fine)

Wrap each shrimp in a basil leaf then wrap tightly with the a slice of
proscuitto and secure with a toothpick. I slice my proscuitto length wise
and then in half to achieve the size I need for this dish. I place each
wrapped shrimp in a glass baking dish and toss the herb marinate ontop
followed by the beer. I let it sit in the mix for at least an hour
(overnight is fine too).
Grill for 3 to 5 minutes until the shrimp are done. I’ve also
done these shish-ka-bob style too, mixing them with sliced peppers and
cherry tomatoes etc.

 

101. Author: Alicat ( Error! Bookmark not defined.)
Date: Sep. 23, 1999 8:14 PM
Okay so here's the Creole Fillet recipe from the now scorched Better Homes
and Gardens Cookbook. This is a really yummy dish.

Creole Fillets

1 cup chopped onion
1 cup chopped green pepper, or red bell pepper...that's what I did
1 clove garlic (or more if desired)
3 tbs oil (or enough oil to cook onion, pepper, and garlic)
2 1-lb cans (4 cups) tomatoes
1 or 2 bay leaves
1 1/2 tsp salt (or salt to taste)
2 lbs frozen Hailbut fillets

Cook onion, green (or red) pepper, and garlic in 3 tablespoons of oil til
tender. Add tomatoes, bay leaf, salt and dash (or more to taste) cayenne;
simmer 30 minutes. Place frozen fish in 11x7x1 1/2 inch baking dish.
Sprinkle with salt and pepper (cookbook states 1 teaspoon salt and 1/4 tsp
pepper, but the book is from 1965...). Pour tomato mixture over fish.
Bake at 350 about 45 minutes, or until tender.

I used more than a dash of cayenne so tonight the fish was a bit spicy
but for those who don't like spicy a dash would probably be good. I don't
know how much salt I actually used, but reading the recipe it seemed that
there was a good deal of salt in it. So try the dish, adjust the
seasonings to taste and enjoy!

 

22. Author: RLR ( Error! Bookmark not defined.)
Date: Jan. 26, 1999 9:23 AM
Well it's cold again, and I'm makin soup!!
I was kind of intimidated to make soup the first few times, but I've now
discovered -
If you can make a salad, you can make soup.

Here's my newest one:
If you're interested - cut up everything small, and about the same amount
too, cook these in order, just throw them in one at a time to let them
cook together:
onion
celery (or anise root, this is my pick)
carrot
zucchini
potato
tomato
cover with water or broth

when it's almost ready to serve (potatoes should be soft)
make a simple pesto out of
basil leaves (about 10 big ones)
parmesan cheese
3-4 cloves of garlic
2 TBSP of olive oil
Chop up the basil (or put in a chopper), add chopped garlic, parmesan,
oil.
Stir this mixture into the soup before serving

eh voila!! This is really good!!

 

24. Author: be a goat...go to HELL!!! ( Error! Bookmark not defined.)
Date: Jan. 26, 1999 8:18 PM
here is my own variation of cornbread for vegans...i used to make it with
4 eggs, 3 cups cornmeal, amd 2 cups of buttermilk, with some salt, and all
stirred up and baked 400 degrees until done. do the same temperature, but
use 1/4 cup flaxseeds ground powdery with 1 cup hot water, stirred up and
left for 10 minutes to get gooey and egglike (instead of eggs), then
soymilk instead of buttermilk...i like thick, full fat soymilk for
cornbread. it will have a nicer crust if you heat a little oil in the pan
before you pour in the batter. blue cornmeal will make lavender
cornbread, if you are feeling adventurous...

 

1. Author: Thomas ( Error! Bookmark not defined.)
Date: Aug. 13, 1999 2:36 PM[Error! Bookmark not defined. ]
I make a lot of appetizers that are meatless and I like collecting ideas
for new ones. So while your waiting in line you might want to try this
little one. Very easy about 15 minutes.

Mushroom and Nut Pate
this is a great vegan dish and can be used as a base for stuffing
mushrooms too.
I like to use it as a coating for things encroute.

16 Servings

 

2 tablespoons butter
1 pound mushrooms, sliced
1 small onion, chopped
1 garlic clove, minced
1 cup almonds blanched, skins removed
2 tablespoons vegetable oil
1/4 teaspoon oregano
1/2 teaspoon thyme
1 dash tabasco sauce

Melt the butter in a large skillet over medium heat. Add mushrooms, onion
and garlic. Saute until the liquid has evaporated. Set aside and let
cool

Coarsely chop almonds in food processor or blender , slowly adding oil
until mixture is well blended.

Add mushrooms and seasonings. ( I like to use fresh tyme and oregano if
possible) Blend thoroughly.

Place pate in crock or a small bowl. Sprinkle with chopped parsley or
sesame seeds.

 

1. Author: Thomas ( Error! Bookmark not defined.)
Date: Jun. 8, 1999 11:12 AM[Error! Bookmark not defined. ]
Grilled Alaska Halibut with Mediterranean Salsa


4 frozen halibut steaks, thawed, 6 - 8 oz. each
1 1/2 cups chopped tomatoes
1/4 cup crumbled feta cheese
1/4 cup chopped green onions
1/4 cup chopped olives
1 garlic clove, minced
1 tablespoon capers
1/4 teaspoon dried thyme
black pepper, to taste

Place halibut steaks on well-oiled grill over hot coals. Grill 10 minutes
per inch of thickness, measured at thickest part, or until fish just
flakes when tested with a fork. Turn steaks once or twice during
grilling. Combine remaining ingredients to make salsa; mix well. Serve
with halibut.
This will serve 4

 

 

2. Author: Thomas ( Error! Bookmark not defined.)
Date: Jun. 8, 1999 11:15 AM[Error! Bookmark not defined. ]
Pepper Halibut Steaks

6 halibut steaks, (2 lb)
1/4 cup flour
2 teaspoons fresh ground black pepper
1/4 cup butter
2 tablespoons oil
1 teaspoon salt
1/4 cup white wine

Dredge steaks with flour and press pepper into both sides of steaks.
Cook in half the butter, all the oil then transfer the fish to a heated
platter. Add rest of the butter and all the wine to the pan and stir
quickly at the boil, then pour over the fish and serve.


3. Author: Thomas ( Error! Bookmark not defined.)
Date: Jun. 8, 1999 11:17 AM[Error! Bookmark not defined. ]
Halibut in Tarragon

A creamy sauce covers the fish to produce delicious results. Serve with
a bright green or yellow vegetable and rice pilaf.

1 pound halibut steaks or fillets
1/2 cup plain lowfat yogurt
1 tablespoon lowfat mayonnaise
1 tablespoon red onions, grated
1 teaspoon dried tarragon
1/2 cup part skim mozzarella cheese, grated

Preheat oven to 400 degrees. Place halibut in 8x8-inch baking pan.
Combine all other ingredients and spread over halibut. Bake for about 10
minutes per inch thickness of fish. Fish is done when flesh turns just
opaque throughout.


4. Author: Thomas ( Error! Bookmark not defined.)
Date: Jun. 8, 1999 11:21 AM[Error! Bookmark not defined. ]
Grilled Halibut w/ Zinfandel Sauce

Serve with brown or wild rice blend and steamed snow peas.

3 tablespoons butter
1/3 pound fresh mushrooms, thinly sliced
1 cup Zinfandel wine
2 California nectarines, sliced
3 tablespoons finely sliced green onions
2 teaspoons cornstarch
2 tablespoons water
1 1/2 pounds halibut steaks
chives, chopped, for garnish

Cut fish into 4 equal pieces.
For sauce: in medium saucepan, over medium heat, melt butter or
margarine. Add mushrooms and cook, stirring frequently, until liquid
evaporates, about 8 or 9 minutes. Add wine, nectarines and onions and
cook until nectarines are slightly soft. Combine cornstarch and water
(use cold water and premix well); whisk into sauce, stirring constantly
until slightly thickened. Set on side of barbecue to keep warm, if
desired.

Cook halibut in oiled barbecue basket on uncovered grill over medium
direct heat 5 minutes on each side or until fish flakes easily with fork.
Place on plates and spoon sauce over halibut; garnish with chives, if
desired.

*note: I use one of those pans that has the raised areas on it. Looks like
it grills, works great too. I don?t always barbecue. Not in this weather.

 

10. Author: Alicat ( Error! Bookmark not defined.)
Date: Jun. 9, 1999 7:43 AM
Here's the Halibut recipe I've tried so far. Craig's mom gave it to me. A
very simple and easy recipe, the quantities are based on how much fish you
use.

Parmsean Halibut

Halibut
olive oil
parmsean cheese

Rinse and dry hailbut. Cut into strips. Place strips into collinder
and saturate fish with olive oil. Let drain for 15 minutes. Roll halibut
in parmsean cheese to coat. Place coated strips on baking sheet. Place
baking sheet in oven preheated to 350 and cook for 7 minutes. Serve.


12. Author: Thomas ( Error! Bookmark not defined.)
Date: Jun. 10, 1999 2:39 PM[Error! Bookmark not defined. ]
Ali this is my most favourite way of preparing Halibut. Now you can add a
lot to this dish if you like. I have just suggested 2 halibut steaks but
you can make this dish as large as you like. This can be assembled a day
or two ahead and kept refrigerated until ready. It can be frozen too and
kept for 3 months.

Fl?tan Emball? en P?te de P?tisserie
Preheat Oven 425


1 Package filo dough or Philo (depends on the brand)
2 Halibut steaks (Salmon is great too)
4 Slices Swiss Cheese (can be varied)
2 cubes butter, melted
2oz pate (I like the veggie kind like peppercorn/mushroom one)
1oz finely minced herbs (tyme, parsley, chives)

 

Open the filo dough (remember to keep it covered so it doesn?t dry out)
and paint it with melted butter. Spread the pate ( this can be any type
you like or omitted if you like. A good puree of mushrooms is another good
choice) across the center section of the dough.

Next place slices of the cheese on top, followed by the halibut. Toss
the herbs on top, then the remaining cheese. Fold the filo over the
halibut making a nice package.

Paint another layer (you can do two or three layers at a time, easier to
work this way) with butter and place the folded fish into it. Make sure
that the package has a coating of butter too, then fold the new layer
around it. Continue this painting with butter and adding of other layers
until you have a very solid package. About 4 to 5 layers.

Place on a large baking sheet and slip into the oven. About 20 minutes
is all it takes or until you have a very nice golden crispy mouthwatering
looking delicacy in your oven. Remove from the oven, place on serving tray
and serve.

 

 

1. Author: Thomas ( Error! Bookmark not defined.)
Date: Feb. 13, 2000 5:17 PM[Error! Bookmark not defined. ]
This is one of my favourite recipes (oh I have lots). It is an easy very
senusal textured meal perfect for an intimate dinner.

A Special Dinner for Valentines Day

This is a simple meal really. I wrote it two ways the regular way and the
way for Sunni :-)
It comprises of a ring made of polenta filled in the center with
mushrooms, vegetables and Italian sausage (this can be omitted it you
don’t eat meat)
Ok here it is:
The Polenta-

2 cups polenta (large grind of cornmeal can be substituted )
3 cups water, chicken stock or vegetable stock
4 tbs. of butter
1/8 tsp. of salt
½ cup grated parmesan or romano cheese (basato is good too)

Bring your stock or water to a boil in a fairly good size pot, once
boiling slowly add the polenta, and reduce the heat to low. Stir
continuously with a wooden spoon. The cooking may take from 10 minutes to
20 minutes. You may need to add more liquid if it seems to be getting too
dry. The polenta should be tender after 10 minutes or so. When it starts
to pull away from the sides of the pot, is when you want to add your
butter, stirring it until melted and incorporated. Next add your grated
cheese, stir again until absorbed and incorporated into the polenta.
Butter, grease or spray with a non-stick coating a ring mold, (I use the
copper Jell-O ones) and pour/spoon your hot polenta into the mold. Set
aside to cool, about an hour to an hour and a half. Longer is okay,
refrigerate if longer than 2 hours.

The Filling-

1 onion
2 carrots
1 stalk of celery
½ cup thinly sliced peppers ( I like to use multicolored ones)
1 cup sliced mushrooms (1/2 cup if you are going to use sausage in this
recipe)
2 large Italian sausages ( Oh the combinations are endless here too) ,
this is optional of course.
1 sprig of rosemary (I chop the majority of it up)
2 tbs. olive oil
1 cup water or stock
1/8 cup of wine (red, rose or white. Red if doing sausage, white if
I’m not, ya don’t have too of course)

In a large skillet add 2 tablespoons of olive oil and heat . Once heated
to medium high, add your onion and sausage, once the onion has started to
become translucent, add your celery, carrots and peppers. Reduce the heat
to low and continue cooking. Once the sausages become firm (you may
pre-cook them if you like, then slice them and add them at this point)
remove them and slice them into bite size pieces, replace back into the
skillet. Add the mushrooms and continue cooking 5 more minutes, stirring
so everything melds. Add half the rosemary and then the stock/water. Cook
for 45 minutes or longer. I usually put it on simmer and let it go for two
hours. Check the liquid level occasionally to make sure it
doesn’t scorch. You should develop a very nice sauce as this
cooks, you may add salt and pepper to taste. In the last 10 minutes or so
add the remaining rosemary to the dish.

Serving-

Unmold the polenta, it should just slide right out if you gently tap it.
I find that if I place my serving plate on top of the mold then turn them
over together I will get good results.
Once unmolded let it warm in a preheated oven 10 minutes (375 is good).
After warming fill the center with your filling mix, add a few sprigs of
parsley and or rosemary for a garnish and serve.
A very warm comforting meal to be served under candle light with a nice
Chianti. A simple salad is a nice addition offering a cool crisp contrast
to the main dish. A good French bread is a must to have on hand too.
Salute


12. Author: Thomas ( Error! Bookmark not defined.)
Date: Jul. 27, 1999 3:00 PM[Error! Bookmark not defined. ]
This is at Heks request:-)
Chai - A delightful drink from India
Ingredients:
(4) 1 1/2 in. slices fresh ginger (use vegetable peeler)
(1) 2 in. cinnamon stick
(4) whole cloves
(1) heaping demitasse powdered cardamom
(1) 6 in. vanilla bean (cut up into 1 in. pieces)
(1) dash nutmeg
(1) heaping Tbsp. Sugar (I use honey to taste)
(1/4) cup honey
(3) Bigelow or similar brand Darjeeling Blend tea bags
(2) cups Water
(2) cups milk
Bring 2 cups of water to a boil and toss in teabags then all other ingredients in order above. Reduce heat and simmer about 5 minutes stirring occasionally. Add milk and bring to boil, then take off heat. Strain through strainer or coffee filters and serve hot or in a tall glass filled with ice.
Whatever is left over can be refrigerated. Reheat gently. I have found that using the steam tube on the espresso maker does a great job for heating it up, gives a nice froth too.


32. Author: I'm not bad, I'm just drawn that way. ( Error! Bookmark not defined.)
Date: Aug. 13, 1999 11:18 AM
I have an espresso maker that does the frothy milk thing for cappuchino
(wedding gift). I seldom make cappuchino 'cause I'm lazy. But in summer I
make ice caf? au lait.

In an 8 inch tall glass

approx 1 to 1 1/2 inches espresso (hot)
add any sugar or honey to taste
fill the glass with ice cubes
now fill the glass with cold milk. Yummy.

No espresso maker? Just make some triple or quadruple strenght coffee and
follow the above recipe.


The following is after the merger.

85. Author: I'm not stressed...I always perspire this much... ( spider )
Date: May. 8, 2000 7:49 AM
Okay-- here are my cheater's recipes for Lentil Daal and Samosas. First,
you have to know what you like in the way of seasoning in your indian
food. I keep bunches of stuff on hand any way, and you can just throw in
whatever you like. Garlic, cumin, celery seed, coriander, and curry
powder, of course.


Cheater's Lentil Daal

1 can Progresso Lentil Soup
1 cup uncooked basmati rice (I use brown rice, but it's just a matter of
taste)
Curry powder and other seasonings to taste

Open the can and dump contents into a decently sized pot. Add the
uncooked rice, stirring until contents are mixed. Simmer over -low- heat,
seasoning as you go along, for approximately 30 minutes. Mixture will
have a creamy consistency, if you want something more saucey, add a little
vegetable broth while cooking.


Cheater's Samosas

Instant Mashed Potatoes (flakes, not granules)
Frozen Baby Green Peas, thawed
Garlic, curry, and other seasonings to taste

Mix up a batch of mashed potatoes based on the number of people you are
serving, then thicken the mixture with extra flakes. Add frozen peas and
seasonings, mix.

 

Heat 1 inch of oil in a skillet (if you can fry chicken in it, then the
sides are probably high enough).
Form patties out of the mixture, and place them in the oil. I find that a
slotted spoon works better than a spatula. If the oil is hot enough, then
the patties will fry up quickly, forming a golden crust on the outside,
potato mixture on the inside. Remove them and drain on a paper towel.
Enjoy with yogurt-cucumber sauce (particularly if you use hot curry in
your mix!).


Sauce

1 container plain yogurt
1/2 cucumber

Process the cucmber in the blender or processor until practically liquid.
Add yogurt and blend until smooth, adding any seasonings you like. Enjoy!

 

 


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