BROWN CHICKEN STOCK – MASTER CHEFS

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Basics Stocks
Masterchefs New york
Am

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lb Chicken, parts, (backs,
— necks, carcasses, and
— giblets), (no livers)
2 lg Onions, coarsely chopped
2 md Carrots, peeled, trimmed
— coarsely chopped
2 lg Celery, stalks, with leaves,
— trimmed, coarsely chopped
2 ea Garlic, cloves, crushed
1 bn Parsley, stems
2 ea Thyme, sprigs, OR
1 pn Thyme, dried
1 ea Bay leaf
1/2 ts Salt, coarse
6 ea Peppercorns

Preheat your oven to 450 F.

Roast the chicken bones in a roasting pan in the
oven for 30 minutes, then add the vegetables and roast
for 15 minutes more. Transfer everything to a stockpot.

Deglaze the roasting pan with a little water,
scraping up the little browned bits, and add them to
the stockpot.

Add cold water to cover by about 2 inches and
slowly bring to a boil, skimming all of the froth from
the surface as it forms.

Lower the heat and add all of the remaining
ingredients except the peppercorns. Simmer,
uncovered, for 3 hours. Add water as needed to cover
the ingredients and skim when necessary.

Add peppercorns for the last fifteen minutes of
the simmering process.

Strain the “soup” into a large bowl through a
colander lined with a double layer of dampened
cheesecloth. Gently press the solids to extract all
of the liquid possible.

Discard the solids and cool the liquid to room
temperature.

Refrigerate until chilled and lift off the solid
fat that forms at the surface. Discard the fats.

Pour the stock into containers for storage, label
and date.

Stock keeps for about 3 days in the refrigerator,
and up to six months in the freezer.

Yield: 3 to 4 quarts

Source: New York’s Master Chefs, Bon Appetit
Magazine
: Written by Richard Sax, Photographs by Nancy
McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Andree Abramoff, Andree’s Mediterranean
Restaurant, New York

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Popularity: 9% [?]

Title: EL CHICO SALSA VERDE (VTJS99B)
Categories: Condiments, Sauces, Dips, Mexican, Tex-mex
Yield: 4 servings

2 tb Pumpkin seeds; pureed
2 tb Green chiles; minced
1/4 c Parsley; chopped
2 c Chicken stock
1/4 c Cooking oil
Salt and pepper to taste
1 tb Roux (1 part cooking oil
To 2 parts flour)

Toast pumpkin seeds until brown, or use pumpkin seeds
called Pepitas (This I’d prefer. I think you can get
these at the spice rack in the store). Grind, with the
chiles and parsley, very fine. In a skillet, with 1/4
C cooking oil, add a little of the chicken stock. Add
the green chile mixture and stir well, then add the
remaining chicken stock. Salt and pepper, to taste,
and cook for a few minutes on medium heat. Add roux,
and stir, cooking until it thickens then remove from
fire. If not to be used immediately, then store in
‘fridge. Heat only when you need to use it.

—–

Popularity: 3% [?]

BLACK BEANS SOUP

Recipe By : Patricia Wriedt
Serving Size : 1 Preparation Time :0:00
Categories : Beans Mexican
Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 liter black beans broth
1 medium onion — chopped
1 cup tomato sauce
1 teaspoon salt or chiken bouillon cube
100 grams pasta (fideo)
Side Dish:
1 medium onion — chopped
cilantro — chopped
chiles serranos — chopped

In a sauce pan with a little amount of vegetable oil fry the onion, fry the
pasta and add the tomato sauce, fry 10 min and add the black beans broth,
add salt or chicken bouillon cube. cook 30 min. serve with chile, cilantro
and onion chopped.

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Popularity: 5% [?]

Title: Fruit Sauce Freezing Tip
Categories: Desserts, Sauces
Yield: 1 servings

For Desserts

If you use small amounts of a fruit sauce at a time, freeze the sauce
in plastic ice cube trays. Once frozen, pop out, wrap them airtight
in plastic freezer bags put back in freezer. Individual serving of
fruit sauce will always be on hand.

MMMMM

Popularity: 8% [?]

Diabetic Marmalade-Using gelatine

Recipe By : Marguerite Patten’s Jams, Pickles and Jellies
Serving Size : 1 Preparation Time :1:00
Categories : Diabetic Jams

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Seville Oranges
2 Lemons
1 pint water
1/2 ounce powdered gelatin, for every 1/2 pint pulp
8 saccharin tablets

1. Cut the rind from the oranges and lemons (being careful to remove no
white pith with the rind) and chop it.
2. Cut up the pulp.
3. Place it in a preserving pan with the rind and 1 pint water.
4. Boil gently for about 30 minutes, test carefully.
5. Cook unitl the pulp and rind are tender.
6. Add sacharine.
7. Add the gelating dissolved in a little of the hot syrup.
8. Remove from heat.
9. Bottle while still hot.
10. Cover at once.

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NOTES : NOTE: DO NOT MAKE LARGE QUNATITIES AS THIS WILL NOT KEEP UNLESS
YOU STERILISE.

Popularity: 3% [?]

HAMMELSUPPE (MUTTON SOUP)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/Stews Lamb

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
600 g Mutton
1 t Salt
1 Onion
1/2 Celariac (celery root)
1 Leek
1 Carrot
3 md Carrots
4 ts Fine farina
1 Egg yolk
2 ts Cream or milk

Serves four.

Potato dumplings (Kartoffelkloesse), parsley, nutmeg

Cut well washed pieces of mutton into bite sized
pieces. Place in water (1 1/2 liters) with salt and
bring to a boil. Add the the celeriac and carrots,
finely cut onion, and then put in cubed potato. Cook
for 1 1/2 hours. If the potatoes do not fall apart,
run them through a sieve. One half hour before the
soup is finished, sprinkle in the farina. When fully
cooked, put walnut-sized pieces of potato dumpling
into the soup. After ten minutes stir in chopped
parsley, nutmeg, and add in the egg yolk that was
beaten into the cream or milk.

Posted by John Hartman. Courtesy of Fred Peters.

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Popularity: 3% [?]

HALLOWEEN SPIDERS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Holidays
Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Peanut butter
2 tb Powdered sugar
2 tb Graham cracker crumbs
2 tb Coconut
Licorice
Raisins

Mix peanut butter, sugar and crumbs together and form
a ball. Divide the ball into 2 parts to form 2 balls,
1 slightly smaller than the other. Roll balls in
coconut and place smaller ball on top of larger one.
The smaller ball with be the head and the larger 1,
the abdomen. Add 8 licorice legs and 8 raisin eyes.
Makes 1 scary spider.

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Popularity: 2% [?]

Chilled Orange Marmalade Cream Cheese Pie

Recipe By : Fat Free Ultra LowFat Recipes – Doris Cross
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
CRUST
=09
8 Graham Cracker Squares — Ground
2 Tablespoons Sugar
1 1/2 Tablespoons Light Cream Cheese
=09
FILLING
=09
2/3 Cup Orange Marmalade
1/2 Cup Light Sour Cream
8 Ounces Light Cream Cheese
1/2 Cup Skim Milk
1/2 Cup Boiling Water
1 Package Gelatin Powder — Unflavored
1/4 Cup Sugar
1/2 tsp Vanilla
1/4 tsp Salt

Mix gelatin in boiling water and stir until completely dissolved. Set
aside to cool.

In food processor, combine ground graham crackers and sugar and mix.
Add 1 1/2 T light cream cheese and process. Spray 9″ pie plate with
non-stick cooking spray. Pour crust mixture into pie plate and press
gently to sides and bottom to form crust. Chill.

In food processor, combine all ingredients for filling except
marmalade. Process until smooth. Add gelatin water and marmalade and
mix. Very genlty pour filling into chilled crust. Chill pie for 3-4
hours before serving.

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Popularity: 3% [?]

Cheddar, Ham and Broccoli Sauce

Recipe By : Family Circle – 4/22/97
Serving Size : 4 Preparation Time :0:10
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz elbow macaroni
1 sma bunch broccoli — cut in bite-size
2 tbsp olive oil
1 med onion — chopped
6 oz smoked ham — diced
2 cloves garlic — finely chopped
1/2 tsp salt
1/8 tsp black pepper
2 c sharp cheddar cheese — shredded

Cook macaroni in large pot of boiling water following package
directions. Stir in broccoli 2 minutes before end of cooking.

Meanwhile, heat oil in large, deep, nonstick skillet over medium-high
heat. Add onion and ham; cook, stirring, until onion has softened,
about 2 minutes. Add garlic; season with salt and pepper.

Drain pasta and broccoli, reserving 1/4 cup water; toss in bowl with ham
mixture and cheddar. Add 3 tbsp water, more if needed.

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Popularity: 3% [?]

HERBED STUFFING MIX

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
30 Slices Bread
3 tb Instant Minced Onion
2 ts Garlic Salt
1/2 ts Seasoned Pepper
1/3 c Cooking Oil
3 tb Parsley Flakes
3/4 ts Ground Sage

Using a firm textured bread, cut slices into 1/2 inch
cubes. Preheat oven to 300 degrees F. (150 degrees
C). Put bread cubes in two 13 X 9-inch baking pans.
Toast bread cubes in oven for 45 minutes, stirring
occasionally. Remove from oven and cool slightly.
Stir in oil, onion, parsley flakes, garlic salt, sage
and seasoned pepper. Lightly toss bread cubes with
seasonings to coat cubes. Put in a large airtight
container and label Herbed Stuffing Mix. Store in a
cool, dry place and use within 3 to 4 months.

Makes about 12 cups of Mix.

reposted by Bud Cloyd

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Popularity: 4% [?]