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Recipes published in ‘Basics

Eggplant, Lamb And Rice Casserole

Recipe By : The Denver Post Magazine/January 2, 1994
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Greek
Lamb Rice
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Pounds Eggplants
1/2 Pound Ground Lamb — lean
2 Teaspoons Olive Oil
2 Each Onions — chopped
1 Each Red Bell Pepper — seeded and chopped
2 Cloves Garlic — minced
14 1/2 Ounces Tomatoes, Canned — undrained
2 Teaspoons Dried Oregano
1/2 Teaspoon Dried Thyme
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Cloves
1 Cup White Rice
14 1/2 Ounces Beef Broth — defatted
2 Ounces Feta Cheese — crumbled
Salt And Pepper — to taste

Preheat oven to 450 degrees. Cut eggplants in half lengthwise. Place eggplant
halves, cut-side down, in a roasting pan. Add water to a depth of 1/2 inch.
Ba
ke until tender, 20 to 25 minutes; set aside. Reduce oven temperature to 400
de
grees.

While the eggplant is roasting, heat a large nonstick skillet over medium-high
h
eat. Add ground lamb and saute, breaking up the meat with a wooden spoon,
until
browned, 3-5 minutes. Transfer to a colander and drain off fat. Set aside.

In a Dutch ove, heat oil over medium heat. Add onions and cook until golden,
ab
out 5 minutes. Add red peppers and garlic and cook for 2 minutes longer. Stir
in tomatoes and their juice, oregano, thyme, cinnamon and cloves. Simmer,
break
ing up the tom
atoes with a wooden spoon, until the mixture has thickened slightly, 3-5
minutes
.

Scoop out eggplant flesh and chop coarsely. Stir rice, beef broth, chopped
eggp
lant and the reserved lamb into the tomato mixture; bring to a simmer. Cover
th
e pan and place it in the oven. Bake for 30 to 35 minutes, or until the rice
is
tender and th
e liquid has been absorbed. Season with salt and pepper. Dot with feta and
ser
ve.

– - – - – - – - – - – - – - – - – -

Serving Ideas : serve with cucumber salad and warm bread

Popularity: 21% [?]

  • Filed under: Basics, Brunch, Misc
  • SEAFOOD GUMBO FROM TONY BURKE

    Recipe By :
    Serving Size : 24 Preparation Time :0:00
    Categories :
    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    -ÿockÿ
    4 qt Seafood stock*
    -þgetablesÿ
    1/2 c Oil
    6 c Okra, sliced
    3 1/2 lb Tomatoes, canned
    2 c Onion, chopped
    1 c Celery, chopped, with leaves
    1 c Peppers, bell, chopped
    2 tb Garlic, chopped
    2 tb Vinegar
    -þasoningsÿ
    1 tb Salt
    1 t Cayenne pepper
    1 t Pepper, white
    1 t Pepper, black
    5 Bay leaf, turkish
    2 ts Thyme, leaves, dried
    2 ts Basil, dried
    2 ts Oregano, dried, leaves
    -ÿux, etc.ÿ
    3 c Roux, dark, (from 1 1/2 c. o
    1 lb Crab, claw meat
    3 lb Shrimp, small to medium,
    1 Oysters
    1 c Onions, green, chopped
    1 File` powder

    1) *Make seafood stock from shrimp heads and shells,
    crab bodies, fish carcasses or all of the above,
    substituting ham hocks, chicken backs, or necks, or
    other meats depending on availability. (For the 4
    quarts of stock you will need about 4 pounds of
    shells, bones and meat.) Bring to a boil, lower heat
    and simmer several hours. Strain the stock, discarding
    solids. (If time is a factor, simmer shrimp heads and
    shells and ham hocks in chicken stock for at least an
    hour.) 2) Cook okra in the oil in a large, heavy pot
    over medium heat, stirring and scraping until some of
    the sliminess is gone; about 15 minutes. Add tomatoes,
    onions, celery, garlic, peppers, vinegar, the
    seasoning and herb mix and cook over low to medium
    heat for about 1/2 hour, stirring and scraping often.
    3) Blend the roux into the okra and tomato mixture.
    Very slowly blend the stock into the mixture. Simmer
    about 1 hour. 4) Add crab and shrimp and simmer 10 to
    15 minutes. Add oysters and simmer about 5 minutes.
    Add green onions. Serve over rice with file` powder
    added to taste at the table. (File` powder should not
    be cooked.) Source: Overton Anderson

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    Popularity: 12% [?]

    Corn Chowder (C) (Lacto)

    Recipe

    CORN CHOWDER (C) (LACTO)

    Recipe By :
    Serving Size : 4 Preparation Time :0:00
    Categories : Soups Low-fat
    Prodigy Dec.

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    2 tb Celery — finely chopped
    2 tb Onions — finely chopped
    2 tb Green bell peppers — finely c
    10 oz Frozen whole kernel corn
    1 c Peeled — diced potatoes
    2 tb Chopped fresh parsley
    1 c Water
    1/4 ts Salt
    1/8 ts Fresh ground black pepper
    1/4 ts Paprika
    2 tb Flour
    2 c Evaporated skim milk
    2 c 1% lowfat milk — or skim milk

    Altered from original recipe to reduce fat %. Add a
    mixed green salad, whole grain bread plus a fruit for
    a satisfying supper. . . Put celery, onion, and green
    pepper in a pan sprayed with Pam and saute for 2
    minutes. Add corn, potatoes, water, salt, pepper and
    paprika. Bring to a boil; reduce heat to medium; and
    cook, covered, about 10 minutes or until potatoes are
    tender. Place 1/2 cup milk in a jar with tight
    fitting lid. Add flour and shake vigorously. add
    gradually to cooked vegetables and add remaining milk.
    Cook stirring constantly until mixture comes to a boil
    and thickens. Serve garnished with chopped fresh
    parsley. Nutrition (per serving): 274 calories Total
    Fat 2 g (7% of calories) Source: National Heart, Lung
    and Blood Institute :

    D/L from Prodigy 12-14-94. Recipe collection of Sue
    Smith. 1.80á

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    Popularity: 6% [?]

  • Filed under: Basics, Frisco, Masterchefs, Mousse
  • Oriental Beans

    Recipe

    Date: Thu, 05 Aug 93 15:38:34 EDT
    From: “Anca I. Busuioc”

    kidney beans with an oriental twist :^)

    2 1lb cans kidney beans (i used Goya, those are some BIG beans…)
    1 huge onion
    2-3 cloves garlic
    few drops sesame oil
    few tsp szechuan sauce
    1 tsp Vegeta (optional; this is a powdered vegetable mix used 4 soups)

    i cooked this in a wok (lovely non-stick one) but you could use a heavy
    big pan. put pan on medium-high fire. let it get hot. coat the bottom
    with a little sesame oil. saute onions (_not_ garlic). meanwhile
    open cans, drain one, keep the liquid from the other. take a few beans
    adn mash with a fork (about 2tbsp of ‘em) til creamy. when onions are
    translucent, add beans, mashed beans, and juice from 1 can. cook for
    a couple minutes, add szechuan sauce (taste first! it could be too hot
    or too mild for you :^) i used 3 tsp.) add Vegeta. mince/crush garlic
    cloves, but only add them in _after_ you turned off the fire. mix
    into beans, cover, let sit a few minutes. the hot beans will cook the garlic
    but most of the flavor will still be there (i don’t like to saute garlic
    first because most of the flavor is gone by the time dish is ready… a
    matter of taste, i suppose)

    serve over rice. should serve 3-4ppl. this recipe was adapted after
    something i read on a can. i think this provides the best taste-per-
    effort ratio…

    Popularity: 14% [?]

    Buckeyes

    Recipe

    Title: BUCKEYES
    Categories: Desserts
    Yield: 4 servings

    1 1/3 ea Stick butter or oleo
    1 1/2 c Smooth peanut butter
    1 lb Powdered sugar
    1 pk (12 oz.) chocolate chips
    1 x 1×1 piece of parafin

    Melt butter, add peanut butter, sugar and form into balls. Chill for
    1/2 hour. Melt in boiler, the chocolate chips and parafin cut into
    small pieces. Using a toothpick, dip balls into mixture, leaving a
    small port hole.
    Being a native of Ohio, I make these quite often, as Ohio is the
    Buckeye State.

    —–

    Popularity: 20% [?]

  • Filed under: Basics, Frisco, Masterchefs, Sauces
  • Meat Cakes

    Recipe

    Title: Meat Cakes
    Categories: Diabetic, Meats, Main dish, Fruits, Breads/bm
    Yield: 18 meat loave

    1 1/2 lb Lean ground beef 2 ts Worcestershire sauce
    1/2 lb Bulk Italian sausage 1/2 ts Dried sage
    1/2 c Minced onion 1 c Unsweetened applesauce
    1 ts Italian seasoning 1/2 c Whole wheat bread crumbs
    1 ts Salt 1/2 c Unprocessed bran

    Preheat oven to 350 degrees F.
    Mix all ingredients together well.
    Place 1/3 cup (2 oz.) mixture in each of 16 muffin cups.
    Bake at 350F. until done, about 1 hour. Remove from muffin tins.
    Serve hot or cold. Note: Nice for a picnic.
    Yield: 16 meat cakes Nutrient analysis of
    1 meat cake: 1/2 starch/bread exchange; 2 lean meat exchanges;
    150 Calories; 12 g protein; 8 g fat; 8 g carbohydrate; 360 mg sodium;
    41 mg cholesterol.

    Source: The Complete Diabetic Cookbook by PJ Palumbo,MD and Joyce Daly
    Margie, MS

    Posted by Dar Rains Reposted by John Davis

    MMMMM

    Popularity: 20% [?]

  • Filed under: Basics, Frisco, Masterchefs, Sauces
  • Cajun Pork Burgers

    Recipe

    Title: Cajun Pork Burgers
    Categories: Pork, Sausages
    Yield: 4 burgers

    ———————————BILLS20086———————————
    2 tb Water
    2 ts Hot pepper sauce
    1/2 lb Ground pork
    1/2 lb Bulk hot sausage
    4 Sandwich buns
    4 Lettuce leaves

    Heat grill. In large bowl, combine water and pepper sauce;
    blend well. Add pork and sausage, mix gently. Shape into 4
    patties. Place on gas grill over medium heat. Cook 14 minutes or
    until no longer pink, turning once. Serve on buns with lettuce
    leaves and any desired additions.

    —–

    Popularity: 18% [?]

  • Filed under: Basics, Butters, Frisco, Masterchefs, Relf
  • Chocolate Chiffon Pots

    Recipe

    Title: CHOCOLATE CHIFFON POTS
    Categories: Low-fat, Chocolate, Desserts
    Yield: 4 servings

    1 1/2 c Skim milk
    2 Envelopes unflavored gelatin
    3 tb Unsweetened cocoa
    2 tb Granulated sugar
    Few grains salt
    2 ts Vanilla extract
    1 c Ice cubes (6 to 8) 4 ts Semisweet chocolate shavings

    Place milk in a medium-sized saucepan and add gelatin, cocoa, sugar
    and salt. Stir over moderate heat until gelatin is completely
    dissolved. Remove from heat; add vanilla and stir briskly with fork
    or wire whisk to mix ingredients well. Pour into blender, add ice
    cubes, cover and blend at medium speed until ice cubes dissolve.
    Uncover, stir once with rubber spatula and let stand 2-3 minutes to
    jell. Spoon into 4 dessert dishes or parfait glasses and top each
    serving with 1 tsp chocolate shavings.

    —–

    Popularity: 13% [?]

    Sauce Oriental Jjgf65A

    Recipe

    SAUCE ORIENTAL JJGF65A

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

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1/2 cup Sugar
    1/4 cup Soy sauce
    1/2 cup White vinegar

    Bring to a boil;stirring to dissolve sugar.Cool,adding a handful of julienned
    snow peas.

    This is part of Georges Perrier’s Home Luncheon Georges Perrier “Le Bec-Fin” R
    Converted by MMCONV vers. 1.00

    – - – - – - – - – - – - – - – - – -

    Popularity: 5% [?]

  • Filed under: Basics, Masterchefs, New York, Sauces
  • Spicy Pumpkin Bisque

    Recipe

    Spicy Pumpkin Bisque

    Recipe By : Dave DeWitt Nancy Gerlach, “The Whole Chili Pepper Book”
    Serving Size : 4 Preparation Time :1:00
    Categories : Vegetables Soups (Hot), Stews Chili

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1 large onion — chopped
    2 cloves garlic — chopped
    1 tablespoon butter
    1 16-oz. can pumpkin puree
    4 cups chicken stock
    1 1/2 teaspoons dried, ground small red chilies
    1/2 teaspoon pepper
    1/4 teaspoon ground allspice
    1/2 teaspoon sugar
    1/4 cup dry sherry
    1 cup Half-and-half
    grated nutmeg — for garnish

    Saute the onion and garlic in the butter until they are soft and
    transparent. Add the pumpkin, stock, chilies, pepper, allspice, sugar, and
    sherry. Bring to a boil, then reduce the heat and cover. Simmer for 30
    minutes. Place the mixture in a blender and puree until smooth. Return the
    soup to the pot; add the half-and-half and simmer until heated through.
    Garnish with nutmeg and serve.

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    Popularity: 5% [?]

  • Filed under: Basics, Brunch, Misc
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