HUMMUS BI TAHINI (CHICK PEA SESAME PUREE)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Chick peas
3 c Water
1/3 c Tahini
1/2 c Lemon juice
2 Cloves garlic — crushed
Salt
—–FOR SERVING—–
Parsley — chopped
1 tb Olive oil
Paprika or cayenne pepper

1. Wash chick peas well, cover with the water and soak
for 12 hours or overnight. 2. Boil gently for 2 hours
in the water in which they were soaked, add 1 teaspoon
salt and cook until very tender, about 3 hours in all.
Drain and reserve some of the cooking liquid and 1
tablespoon of the peas. 3. Press peas through a sieve
or food mill, adding about 2 tablespoons of the
cooking liquid to separate the last of the peas from
the skins. 4. Slowly blend the tahini and most of the
lemon juice into the puree. 5. Crush garlic with 1/2
teaspoon salt in a mortar and add to puree. Adjust
flavour and consistency with lemon juice or cooking
liquid and add salt if necessary. Hummus should be
thick and smooth. 6. Spread in a shallow serving dish,
swirling it with back of a spoon. Pour olive oil in
centre and garnish with reserved chick peas, chopped
parsley and a sprinkling of paprika or cayenne pepper.
Makes 3 cups. Cooking time: 3 hours Blender or food
processor method: Puree peas to separate skins, add to
container or processor bowl with remaining
ingredients, holding back some lemon juice and salt to
adjust flavour. Blend or process until thick and
smooth. Note: Even if using a modern appliance the
chick peas must be separated from their skins for a
successful hummus.

Preparation time can be shortened by removing the
skins either after the initial soaking, or after
boiling.

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Popularity: 18% [?]

Title: POFFERTGES–DOUGHNUTS FROM HOLLAND
Categories: Brunch, Breads
Yield: 1 servings

-Pat Dwigans fwds07a-
1 c Flour; sifted
1/4 ts Salt
1 tb Sugar
1/4 c Butter
1 c Milk; scalded
3 Eggs; unbeaten

Add the butter to the milk and stir until it melts
in a saucepan. Add the flour and salt and beat until
smooth. Cook, stirring constantly, until the dough
leaves the sides of the pan; remove from the stove and
blend in the sugar and eggs. Shape into small balls
and fry in deep fat until dark brown.

Note. This is similar to a cream puff recipe
except they are baked.

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Popularity: 4% [?]

Title: CHILI SHRIMP WITH BASIL
Categories: Chinese, Seafood, Appetizers
Yield: 4 servings

Karen Mintzias
1 lb Raw medium shrimp
Salt
1/2 Sweet red pepper
8 Chives
2 tb Unsalted roasted peanuts

—————————SAUCE—————————
2 tb Fish sauce
2 tb Lime juice
2 tb Water
2 ts Sugar
1 ts Chinese chili sauce
2 Garlic cloves
– finely minced
2 tb Chopped fresh basil

ADVANCE PREPARATION: Shell the shrimp, then devein by
cutting along the top of the curve, starting at the
tail and making a progressively deeper cut so the
knife nearly cuts through the shrimp at the thick end.
Rinse out the vein. Bring a large amount of lightly
salted water to a rapid boil and add the shrimp. Cook
until shrimp are done, between 1 and 2 minutes. To
test, cut a shrimp in half; it should be white in the
center. Transfer the shrimp immediately to a bowl of
ice water to cool. When chilled, drain and
refrigerate until ready to use.

Mince and place in separate containers the red pepper
and chives. Finely chop the peanuts in a food
processor and set aside. Combine the sauce
ingredients and mix well.

LAST-MINUTE PREPARATION: Toss the shrimp with the
sauce. Put in a decorative bowl and place the bowl in
crushed ice. Sprinkle the shrimp with the red pepper,
chives and peanuts. Serve at once.

Serves: 4 to 8 as an appetizer or 4 as a first course.

Source: Chopstix – by Hugh Carpenter and Teri Sandison
ISBN: 1-55670-133-0

Typed for you by Karen Mintzias.

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Popularity: 5% [?]

Le Latini’s Tiramisu

Recipe By : Jason McDonald
Serving Size : 14 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Double Strength Espresso
1/4 c Amaretto
2 c Mascarpone Cheese
1/2 c Sugar
25 ea Italian Amaretto Biscuits
2 tb Cognac
20 ea Savoyarde Biscuits
7 ea Eggs — separated
1 ea Bitter Chocolate Square

* The mascarpone cheese should be whipped until fluffy. Grate the bitter
chocolate square. In a shallow bowl, mix together coffee, cognac and half
of the amaretto. Dip each Savoyarde biscuit in the coffee mixture and
immediately place in a 3 litre rectangular baking dish (13 x 9 inch) sugar
side up. Reserve leftover espresso mixture. A layer of coffee dipped
biscuits should cover the bottom of dish. Beat egg whites until they hold
peaks; set aside. Beat egg yolks until lemon-coloured. Gradually add sugar
and continue beating until all of the sugar has been incorporated. Add the
mascarpone cheese. Stir in grated chocolate and remainder of the amaretto.
Gently fold in stiffly beaten egg whites. Spoon the mixture over the
Savoyarde biscuits. Dip the amaretto biscuits in the espresso mixture and
place them on the cheese mixture. Serve chilled. Serves 14. ~-

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Popularity: 16% [?]

CROCKPOT FONDUE ITALIANO

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats Cheese/eggs
Italian Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Lean ground beef
8 oz Mozzarella cheese
1 Envelope spaghetti sauce mix
2 15 oz cans tomato sauce
2 tb Cornstarch
1 lb Sharp cheddar cheese
1/2 c Dry red wine

In a skillet or crock-pot with a browning unit, cook
beef until crumbly; pour off excess fat. In the crock-
pot, combine beef with dry spaghetti sauce mix, tomato
sauce, cheddar and mozzarella cheeses. Cover and cook
on low for 2 hours. Dissolve cornstarch in the wine.
Turn control to high. Add dissolved cornstarch. Heat
on high for 10 to 15 minutes. Dip chunks of Italian
bread into the fondue while > keeping the mixture hot
in the crock-pot. Makes 6 to 8 serv.

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Popularity: 7% [?]

Split Pea Soup (vegan) – Done in Crockpot

Recipe By : Lou Rosenfeld At U. of Mich.
Serving Size : 10 Preparation Time :5:00
Categories : Soup
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound split peas — yellow
1 medium potato — peeled and diced
1/2 cup carrots — sliced
2 large onions — coarsely chopped
2 small scallions — sliced
4 cloves garlic — more if desired
1 tablespoon soy sauce — about 5 shakes
1/2 teaspoon curry powder
1/2 teaspoon chili powder
1/4 teaspoon crushed red pepper

**** Soak split yellow peas overnight – bring to a boil – drain and wash -
at least twice before putting into crockpot.

Method:
1. Put onions, carrots, scallions,and potatoes into slow cooker.
2. Put peas on top.
3. Toss in remaining ingredients.
4. Top off the crockpot with water. and cook on high 3 – 4 hours.

Use which ever seasonings you feel like putting in. I use lots of mace,
and/or tumeric, oregano….depending how the mood striles me. Good with a
little sherry added too. Multi mix and matches with this one.

Popularity: 5% [?]

SESAME TAHINI OAT COOKIES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c AM Sesame Seeds
1 c AM Oat Flakes (rolled oats)
1 1/4 c AM Whole Wheat Pastry Flour
1 t Non-alum baking powder
1 t Cinnamon
1/2 c Chopped nuts (optional)
1/2 c Raisins
1/2 c Milk or water
1/2 c Honey
1/2 c AM Sesame Tahini

Mix dry and liquid ingredients in separate bowls; then
combine and mix thoroughly. Drop spoonfuls onto a
lightly oiled baking sheet. Bake at 375 F. for 10-12
minutes.

Source: Arrowhead Mills “COOKIES” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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Popularity: 5% [?]

Bob’s Burger Soup

Recipe By : Bob Bowersox, 1995
Serving Size : 6 Preparation Time :0:00
Categories : Favorites Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb. ground round
2 small chopped onions
1 can tomato juice — (48 oz.)
1 C. water
1 can cream of mushroom soup
1 1/2 t. basil
1/4 t. dill weed
1/4 t. Italian seasoning
1 1/2 t. marjorum
1/4 t. oregano
2 bay leaves
s p to taste
1 pkg frozen peas — (10 oz.)
4 oz. dry noodles
Note: increase to 6 or 8 oz.?

Saute beef with onions. Add tomato juice and water. Stir well. Simmer =

few mins. Add cream of mushroom soup and seasonings. Bring to boil. =

Add peas and noodles. Simmer 30 mins.

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Popularity: 16% [?]

STUFFED CANTALOUPE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cantaloupe, medium
White or rose wine
1/4 lb Blue cheese, crumbled
1/2 lb Ricotta or farmer’s cheese
1/4 c Sour cream or heavy sweet
-cream
Salt and freshly ground
-pepper

Cut a slice off the top of the cantaloupe, scoop out the fruit with a
melon-ball cutter. Marinate the melon balls in wine until time to serve. In
the meantime, blend together cheeses and cream. Season to taste with salt
and pepper. Pile the cheese mixture lightly into the cantaloupe shell. If
it does not fill the shell lower the rim of the shell by cutting with knife
in jagged edges to form a “basket edge.” To eat, spear melon balls with
toothpicks, and dip them into the cheese mixture for a very pretty,
refreshingly different appetizer. Makes about 1 cup cheese mixture and
about 20 melon balls.

Shared by: June Hoffman, 8/93

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Popularity: 6% [?]

Title: [THAI] khao tam kung (shrimp and rice soup)
Categories: Shrimp, Soup, Thai
Yield: 4 servings

2 c Nam sup (stock)
1 c Shrimp (about 10
-to the pound size)
1 c Cooked rice
1/2 c Kheun chai (chinese
-celery-celeriac), chopped
2 tb Nam pla (fish sauce)
1 tb Kratiem (garlic), crushed
1 ts Si-iew khao
-(light soy sauce)
1/2 ts Prikthai (black pepper),
-freshly ground
Bai chi (coriander/
-cilantro leaves),
-to garnish

(shrimp and rice soup) This is the answer to the question “if Thais eat so
much hot and spicy food, what do they eat for breakfast?” (but they also
eat som tam and curries…)

khao tam is a fairly bland and innocuous soup, that is always considered a
meal in itself (never served with other foods). Whilst it can be made with
almost any meat, it is most commonly made with seafood combinations, or
just plain khao tam.

Method Saute the garlic and reserve as a garnish.

In a saucepan, boil the stock, and add the celery, soy sauce, pepper and
rice, and bring back to a boil.

Add the shrimp and cook until it turns pink.

Serve immediately, garnished with the sauteed garlic and coriander leaves.

Serving Storage (serves 4)“Col. I.F. Khuntilanont-Philpott”

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Popularity: 19% [?]