Sweet Potato Taco with Smoked Yellow Pepper Sauce

Recipe By : CHILLIN’ GRILLIN’ SHOW #GR3629
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 large sweet potatoes — peeled,cooked cut
— 1/4 inch thick
8 blue corn tortillas, 6″
1 cup Monterey jack cheese — grated
1 cup white cheddar cheese — grated
1/4 cup cilantro — chopped
1/4 cup honey
salt
pepper
olive oil

Prepare a wood or charcoal frill and allow it to burn down to embers.

For each serving lay 3 slices of sweet potato over half of the tortilla,
sprinkle with cheeses, cilantro and honey. Season to taste with salt and
pepper. Fold over tortilla and brush with olive oil. Grill for 3 minutes on
each side or until crispy and cheese has melted. Serve hot with Smoked
Yellow Pepper Vinaigrette.

Yield: 8 servings

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Popularity: 4% [?]

Title: Chocolate Mint Sticks
Categories: Cookies, Chocolate
Yield: 40 servings

———————————–COOKIE———————————–
2 ea Eggs 1/2 ts Peppermint extract
1/2 c Melted butter 1/2 c Flour
1 c Sugar 1/2 c Ground almonds
2 oz Unsweetened chocolate melted

—————————–PEPPERMINT FILLING—————————–
2 tb Butter 1 c Confectioners sugar
(sifted)
1 tb Heavy cream 1 ts Peppermint extract

———————————-FROSTING———————————-
1 oz Semi-sweet chocolate 1 tb Butter

1. Preheat oven to 350. Grease a 9 inch square baking pan. Beat eggs. Add
melted butter and sugar. Beat well. Add melted chocolate and peppermint.
Beat. Add flour and nuts. Mix well. Pour ingredients into prepared pan and
bake 25-30 minutes until toothpick inserted in center comes out clean.
Remove from oven and set on trivet or rack to cool.
2. Prepare filling. In small bowl, thoroughly blend butter and cream. Add
sugar and peppermint. Mix well. Spread evenly over cooled baked layer.
3. Prepare frosting. Melt chocolate and butter together in small pan over
low heat.
4. When filling is completely firm, spread frosting mixture on top.
5 . Refrigerate until chocolate is firm. Cut into 3/4 by 2 1/4 inch
strips.
from: _Cookiemania_

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Popularity: 8% [?]

Title: SPEEDY ANTIPASTO
Categories: Appetizers, Dips
Yield: 5 cups

2 Carrots; peel, thin slice
1/2 c Green pepper; chopped
1/3 c Sweet red pepper; chopped
1/2 c Celery; chopped
1/2 c Tiny cauliflowerets
1/2 c Pitted black olives; chopped
1/2 c Mushrooms; sliced
1/2 c Small white pickled onions
1 c Sweet pickles; chopped
1/2 c Stuffed green olives; chop
7 1/2 oz Tinned tomato sauce
2/3 c Ketchup
1 tb Olive oil
1 cn Solid water-pack tuna, drain

1. Place all ingredients except tuna in a 12-cup
microwave-safe casserole or simmer pot. Stir to mix.
cover and microwave on High for 5 minutes, or until
boiling. Stir once. 2. Microwave on Medium-low for 15
to 20 minutes, or until carrots are crisp-tender. Stir
every 5 minutes. 3. Flake and add tuna to vegetable
mixture. Refrigerate for up to 2 weeks, or freeze for
up to 3 months. Serve with crackers or French bread.

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Popularity: 8% [?]

Chocolate Peanut Butter Ice Cream

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Ice Cream

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 2oz bittersweet chocolate — squares
6 Tbl cocoa powder
2 1/2 cups milk
3 eggs — lightly beaten
1 2/3 cups sugar
1 cup whipping cream
1 tsp pure vanilla extract
3/4 cup peanut butter

1. Melt chocolate over low heat.
2. Gradually stir in cocoa powder and milk while continuing to heat. You
want the consistancy to be thick but not solid as you add the milk and
cocoa powder.
3. Beat sugar into eggs.
4. Stir hot chocolate/milk mixture into eggs.
5. Add cream and vanilla extract. Cool.
6. Just before adding to ice cream maker, stir a cup of ice cream mixture
into peanut butter. Once mixed, stir into rest of ice cream mixture.
7. Freeze in ice cream maker according to manufacturer’s instructions.

I used the odd mixture of chocolate because that’s what I had available.

Use fresh ground peanut butter if possible (ie, it should be 100% peanuts).

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Popularity: 8% [?]

Title: Grape Leaves Soup
Categories: Soups, Vegetables, Israeli
Yield: 4 servings

15 Grape leaves
4 T Olive oil
1 lg Onion
1 lg Red bell pepper
5 c Vegetable stock
1/2 c Dry white wine
1/2 Cauliflower head
1 sm Eggplant
2/3 c Rice; uncooked
1 ts Salt
1/2 ts Black pepper
1/2 ts Ground coriander

MMMMM————————–GARNISH:——————————-
1 T Extra Virgin Olive Oil
1/2 c Fresh parsley; chopped fine

A colorful soup, delicately tart, and simply delicious. An easy
alternative to Greek-style stuffed grape leaves.

Soak the grape leaves in water for 30 minutes, then drain. Tansfer to
food processor, and pulse until chopped (but not pureed).

Peel the red bell pepper using a vegetable peeler, then chop. Finely
chop the onion. Heat the olive oil in a large pan, add the chopped
onion and red pepper, and fry until soft.

Add stock, white wine, and grape leaves, and bring to a boil.

Meanwhile, cut the cauliflower to flowerettes, and peel and cube the
eggplant. Add the cauliflower, eggplant and rice to the boiling stock,
along with the salt, pepper and coriander.

Lower the heat, cover partially, and simmer for 1/2 to 3/4 hour, until
the vegetables are soft and the rice is cooked.

Just before serving, sprinkle each serving with olive oil, and garnish
with chopped parsley.

This soup is best prepared a day ahead and then reheated gently.

Proudly created by Gabi Shahar on March 1996.

MMMMM

Popularity: 4% [?]

Title: Red, White and Berry Blue
Categories: Desserts
Yield: 8 servings

1 pk JELL-O Brand Gelatin Berry
-Blue flavor
1 pk JELL-O Brand Gelatin
-Strawberry flavor
1 c Boiling water
1/2 c Cold water
1 1/2 c COOL WHIP Whipped Topping

Prepare JELL-O gelatin Berry Blue AND Strawberry flavor with boiling
water and cold water. Pour each into separate 8″ square pans.
Refrigerate at least 3 hours or until firm. Cut into cubes. Layer
blue and red cubes evenly with COOL WHIP in 8 glasses.

MMMMM

Popularity: 5% [?]

Title: Cinnamon Kuchen
Categories: Bread Osg1966
Servings: 1

1 ea Egg; beaten in cup – milk t
-o finish filling cup
3 tb Sugar
1 1/2 c Flour
2 1/2 ts Baking powder
2 ea Apples; sliced
Topping;——————-
———————–
1 tb Butter
1 1/2 tb Flour
1/2 tb Cinnamon

Mix together, pour into greased pan, top with topping. (Apples may be
omitted.)

Note: No time or temperature given. Assume moderate oven 350 – 400 F.
Source: Mrs. Glenn Hoelzer, Pain Township Grange, Wayne County, OH
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Popularity: 5% [?]

POTAGE MONGOL

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Appetizers
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 1/2 oz Can condensed tomato soup
10 1/2 oz Can condensed green pea soup
2 Soup cans water
1/4 c Dry sherry

1. In a deep, 2 1/2-quart heat-resistant, non-metallic
casserole or heat-resistant, non-metallic soup tureen,
combine the tomato soup, pea soup and water; stir
until smooth. 2. Heat, covered, in Microwave Oven 10
minutes or until soup bubbles. Stir several times
during heating. 3. Before serving, stir in sherry.

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Popularity: 8% [?]

FOUR HOUR STEW

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Misc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Stew beef
1 Onion sliced
1 pk Onion soup mix
3 ts Minute tapioca
6 Carrots sliced
3 Stalks of celery sliced
1 cn Mushroom soup
1 cn Water

Grease casserole and put in diced beef, add rest of ingredients in order
given. Cover and bake in 250 F oven for 4 hours. Very good.
Recipe from N.B. Women’s institute Cook Book.

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Popularity: 3% [?]

Elegant And Easy Gourmet Gefilte Fish

Recipe By : Cooking Live Show #CL8862
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds fish fillets (whitefish and pike — 1 1/2 pounds each)
4 medium bermuda onions — peeled and diced
— (about 2 pounds)
3 tablespoons vegetable or canola oil
4 large eggs
2 cups cold water
6 tablespoons matzah meal
1 tablespoon salt or to taste
2 teaspoons ground white pepper
2 tablespoons sugar
2 large carrots — peeled
parsley for garnish

Have your fish store grind the fillets or grind them yourself in a food
processor or meat grinder. Do not puree but fine grind. Saute the diced onions
in the oil until soft and transparent but not brown. Cool. In the bowl of an
electric mixer place fish, onions, eggs, water, matzah meal, salt white
pepper, and sugar. Beat at medium speed for 15 minutes. Grate in the carrots
and mix well. Pour the mixture into a greased 12-cup bundt pan. Smooth the top
with a spatula and bake in a preheated 325 degree oven, for 1 hour in a larger
pan filled with 2 inches of water. Cover with aluminum foil and continue
baking for 1 hour or until the center is solid. Cool for 5 minutes and then
invert onto a flat serving plate. Refrigerate for several hours or overnight.
Slice as you would for a torte and serve as an appetizer, garnish with
parsley.

Yield: 20 appetizer servings

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Popularity: 3% [?]