Tartar Sauce

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Condiments
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 c Mayonnaise

3 tb Gherkins,chopped

1 tb Capers,chopped

1 tb Parsley,chopped

2 tb Stuffed olives,chopped

1 tb Shallots,chopped

1. Mix all ingredients well; chill.

2. Serve with fried shrimp or fish.

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Popularity: 25% [?]

Title: WALNUT SHORTBREAD
Categories: Cookies
Yield: 12 servings

1 c Softened butter
3/4 c Icing sugar
1 ts Vanilla
1 1/2 c Chopped walnuts
12 Large walnut pieces

Cream butter, icing sugar and vanilla until light.
Stir in flour and chopped walnuts.
Pat dough into 9-inch pan with removable bottom. Score
with fork into 12 pie-shaped wedges. Place one walnut
piece on each wedge. Set pan on cookie sheet. Bake in
oven heated to 325 degrees for 40 minutes or until
lightly brown. Cool. Cut into wedges. Makes 12
servings. Store in tightly covered tin container.
From The Gazette 90/12/12.

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Popularity: 4% [?]

Title: Potatas Bravas (Potatoes with Paprika Sauce)
Categories: Appetizers, Spanish, Rrobin
Yield: 4 servings

MMMMM———————–JUDI M. PHELPS—————————-
3/4 c Olive oil +
3 T Olive oil
1 lg Onion; chopped
1 lg Tomato; chopped
2 lg Garlic cloves; chopped
2 T Paprika
2 T All-purpose flour
1 c Chicken stock
1 1/2 lb Russet potatoes; peeled, cut
-into 1-in cubes

Heat 3 tablespoons oil in heavy medium skillet over medium-low heat.
Add onion, tomato, garlic, and paprika and cook 10 minutes, stirring
occasionally. Add flour and cook 3 minutes, stirring constantly.
Gradually add stock and bring to boil. Reduce heat and simmer until
mixture is reduced to 2 cups, about 8 minutes. Transfer mixture to
blender and puree until smooth. Season with salt and pepper. (Can be
prepared 1 day ahead. Cover and chill. Before serving, bring sauce
to simmer, thinning with additional stock if necessary)

Heat remaining 3/4 cup oil in heavy large skillet over medium heat.
Add potatoes and cook until golden brown and cooked through, stirring
occasionally about 20 minutes. Transfer potatoes to paper towels and
drain. Divide potatoes among plates. Bring sauce to simmer. Spoon
over potatoes.

Source: La Ardosa Restaurant, Madrid, Spain.

MMMMM

Popularity: 3% [?]

Title: CHINESE VEGETABLE STOCK
Categories: Soups, Chinese
Yield: 1 servings

4 Dried shiitake mushrooms
Hot water to cover
2 md Onions
2 lg Carrots, peeled
2 Celery stalks
1 Leek, washed well
1 tb Vegetable oil
4 Thin slices fresh ginger
2 Whole garlic cloves
1/4 ts Hot black peppercorns
1/4 ts Whole Szechuan peppercorns
1 tb Tamari
8 c Water

Cover shiitake mushrooms soak for 20 minutes.

Coarsely chop the vegetables. In a soup pot, heat oil
for a moment. Add the vegetables the rest of the
ingredients except the mushrooms, tamari water.
Stir-fry for 3 to 4 minutes. Add the remaining 3
ingredients. Bring to a boil, lower heat simmer,
covered for about an hour. Strain cool to room
temperature. Any stock not being used within 2 or 3
days, freeze.

“Sundays at Moosewood Restaurant Cookbook”

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Popularity: 5% [?]

SPICED OKRA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Ethnic Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Ground cumin
1/2 ts Turmeric
1 t Chili powder
1/4 ts Salt
1/4 c Lemon juice
1 t Dijon mustard
1/2 lb Okra
1/4 c Vegetable oil

Mix cumin, turmeric, chili powder, salt lemon juice
in a small bowl. Add mustard mix into a wet paste.
Cut stems off okra then split them three quarters of
the way down. Split them again, dividing pods into 4
equal parts that are held together at the narrow end
tip.

Pour al ittle of the paste in to the openings, spread
it lightly all over but the narrow tip. Sprinkle with
salt. Heat oil in a skillet fry okra, covered, till
tender, about 10 minutes, turning them once.

Ismail Merchant, “Indian Cuisine”

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Popularity: 4% [?]

Title: Fried 100-Year Old Eggs
Categories: Chinese, Appetizers, Ceideburg 2
Yield: 1 batch

1 c Peanut oil
3 100 year old eggs
1 Salted egg
3 tb Flour
1/2 ts Sugar
2 ts Wine vinegar
1/2 ts Salt
2 Tomatoes

I. Scrape ashes from B with a knife, wash. Cover B with water,
bring to a boil and cook 3 minutes (so that B is firmed). Drain,
cover with cold water a few seconds. Shell; quarter each B.

II. Break up yolk of C with fork and beat C until fluffy.

III. Mix in D gradually; add E, F, G, mix well.

IV. Dip H in boiling water a few seconds; remove skin and cut H into
slices.

COOKING:

1. Heat A to 375F.

2. Dip each B in C-G until well coated. Deep-fry until all sides are
golden brown.

3. Place in the middle of dish, garnish with H. Serve hot or cold.

From “An Encyclopedia of Chinese Food and Cooking” by Wonona W. and
Irving B. Chang, Helen W. and Austin H. Kutscher. Crown
Publishers, Inc. New York.

NOTE: This is a vast book with many interesting recipes and
variations. It has recipes tailored to folks with ulcers and
diabetics as well as the normal recipes. The format is a bit odd,
but the recipes I’ve tried have been good.

Posted by Stephen Ceideburg September 7 1990.

MMMMM

Popularity: 5% [?]

Title: Pizza Crust
Categories: Bread, Pizza, FP
Yield: 8 servings

3 c Flour
1/2 c Yellow cornmeal
1 pk Active dry yeast
1 tb Sugar
1/2 ts Salt
1 c -Water, cool
2 tb Olive oil

Recipe by: the California Culinary Academy Preparation Time: 1:30

1 . In a food processor fitted with a steel blade, process flour, cornmeal,
yeast, sugar, and salt just to blend.

2. With motor running, add water in a steady stream. Process until mixture
comes away from sides of work bowl. Process 30 seconds to knead dough. If
dough is sticky, add more flour and process 30 to 60 seconds longer. Dough
should feel tacky, smooth, elastic, and warm but not hot.

3. Remove dough from processor and shape into ball. Place ball in an oiled
bowl, turn to coat it with oil, and cover with plastic wrap or a damp
towel. Let dough rise until doubled in bulk, 30 to 60 minutes.

4. Punch dough down and divide it in half. Fit each piece into a 12-inch
pizza pan. Spread each with toppings of your choice.

Makes two 12-inch pizzas.

Notes – add fresh vegetables, bits of ham, grated cheese — whatever sounds
good — to make a gourmet pizza.

From the recipe files of suzy@gannett.infi.net

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Popularity: 5% [?]

Fricassee of Spring Vegetables with Black

Recipe By : CHEF DU JOUR SHOW #DJ9334
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Spring Vegetables:
1/4 cup fingerling potatoes, parboiled
1/4 cup spring onions
1/4 cup radishes
1/4 cup golden beets, cooked until tender
1/4 cup baby green zucchini
1/4 cup baby carrots
1/4 cup baby parsnips
1/4 cup snap peas
1/4 cup English peas, shelled
1 tablespoon balsamic vinegar
1 tablespoon sherry vinegar
4 tablespoons Italian parsley
2 tablespoons extra virgin olive oil
1 teaspoon truffle juice
1 tablespoon black truffles (chopped)

Preparing the Spring Vegetables with Black Truffles and Basil:
Preheat oven to 400 degree.

Prepare all the vegetables separately, peel and sear in a skillet on stove
top. Roast in a hot oven and caramelize all vegetables until light golden
brown, season and add vinegars and parsley. Add a small amount of
extra virgin olive oil, truffle juice, and truffles. Glaze vegetables
evenly,
place in a large bowl and serve hot. This dish can also be served chilled
as a salad.
Yield: 4 servings
Nutritional Breakdown

Calories 190
Cholesterol 3 mg
Fat 5.9 gm (27.6 percent of calories from fat)
Sodium 229 mg

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Popularity: 7% [?]

One Bowl Peanut Butter Fudge

Recipe By : Marni Tuttle
Serving Size : 1 Preparation Time :0:00
Categories : Fudge

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pk BAKER’S Semi-Sweet Chocolate (8 squares ea
1 can Sweetened condensed milk (14 oz)
2 ts Vanilla
1/2 c Peanut butter

MICROWAVE chocolate and milk in large microwavable bowl on HIGH 2-3
minutes or until chocolate is almost melted, stirring halfway through
heating time. Stir until chocolate is completely melted.

STIR in vanilla. Spread in foil-lined 8″ square pan. Drop peanut
butter by teaspoonfuls on top of fudge. Swirl with knife to marbleize.

REFRIGERATE 2 hours or until firm. Cut into squares.

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Popularity: 5% [?]

Title: Coconut Oatmeal Cookies
Categories: Cookies
Yield: 72 cookies

2 c Quick oats
2/3 c Shredded coconut
1 c C and H Brown Sugar; packed
1/2 c Butter or margarine
1/2 c Shortening
2 Eggs
1 1/2 ts Vanilla
1 1/2 c All-purpose flour
1 ts Baking soda
1 ts Salt

Spread oats and coconut in a shallow pan. Toast, shaking occasionally, in
a 250 degree oven about 15 minutes or until lightly browned. Cool. Cream
together sugar, butter, and shortening. Beat in eggs, one at a time.
Stir in vanilla, then oats and coconut. Combine flour, soda and salt, and
mix into batter. Mix well. Form into rolls about 1-1/2 inches in
diameter on waxed paper. Seal and refrigerate 4 hours or overnight. Slice
1/4-inch thick; place on greased cookie sheet. Bake in 400 degree oven 8
minutes. Cool on rack. Makes about 6 dozen cookies.

Reprinted with permission from _From our Private Collection_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

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Popularity: 9% [?]