Creamy Tofu Dip with Ginger and Scallions

Recipe By : High Flavor Low Fat Cooking-Steve Raichlin
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Vegan
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound tofu — medium or soft
1 jalapeno — cored,seeded,minced
2 cloves garlic — minced
2 teaspoons fresh ginger root — minced
2 scallions — minced
2 tablespoons tamari soy sauce
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
2 teaspoons sugar
1 tablespoon water — if needed
salt — to taste
pepper — to taste

Combine all the ingredients except the scallion greens and water in food
processor or blender. Puree until smooth, adding water as necessary to obtain a
creamy consistency. Transfer to a bowl and garnish with scallion greens.
Serve as soon as possible; the dip tends to darken as it sits.

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Per serving: 138 Calories; 9g Fat (53% calories from fat); 10g Protein; 7g
Carbohydrate; 0mg Cholesterol; 415mg Sodium

Popularity: 5% [?]

Title: Citrus Vinaigrette with Hazelnut Oil
Categories: Salads, Sauces
Yield: 6 servings

1 Orange; grated peel only -or under a spoon
4 tb Fresh orange juice 5 tb Olive oil
4 ts Lemon juice 1 tb Hazelnut oil
1 ts Balsamic vinegar 1 tb Chives
1/2 ts Salt – sliced into narrow rounds
3 Scallions; white parts only 1 tb Chervil or fennel leaves
– minced -(chopped)
1/4 ts Fennel seeds 1 tb Parsley, finely chopped
-crushed in a mortar

PUT THE ORANGE PEEL, orange juice, lemon juice and vinegar in a bowl with
the salt, scallions and crushed fennel seeds. Whisk in the oils, then the
herbs. Taste, and adjust any of the ingredients if necessary. The dressing
should be fresh and sparkly.

DEBORAH MADISON – PRODIGY GUEST CHEFS COOKBOOK

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Popularity: 20% [?]

Chocolate Babka

Recipe By : Richard A. Ifft
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup milk
5 tablespoons butter or margarine (+extra for greasing)
1/4 cup lukewarm water
1 pkg. active dry yeast
6 tablespoons sugar
1 teaspoon salt
5 cups (to 6 cups) unbleached flour
1 1/2 cups semisweet chocolate chips
1/4 cup unsweetened cocoa
1/2 cup finely chopped walnuts or pecans

Place milk in a small saucepan and heat it just to the point where it
is ready to boil. Remove from heat, and add the butter or margarine,
and cool. (It can be cooled for 10 minutes in refrigerator.)

Generously grease the bottom, middle, and sides of a standard-sized
tube or bundt pan.

Place water in a large bowl and sprinkle in the yeast.

Add the milk mixture to the yeast when the milk mixture is definitely
cool to wrist temperature; then add sugar and salt.

Add flour, one cup at a time, mixing after each addition.

After all the flour is mixed in, knead for 5 to 10 minutes on a floured
surface. Add small amounts of flour, if necessary to keep the dough
from getting too sticky to handle.

Clean and grease the bowl. Add kneaded dough, and oil or butter the
top surface. Place it in a warm place to rise until doubled; this will
take approximately 2 hours.

Place chocolate chips in food processor with steel blade, or a blender,
and grind them until they resemble coarse meal. Transfer to a small
bowl and combine with the cocoa. Sprinkle 1/3 cup of this mixture into
bottom of the greased pan and then sprinkle in the chopped nuts.

When the dough has doubled in bulk, punch it down and then knead it for
5 to 10 minutes on the floured surface.

Roll the dough into a large oval with a rolling pin: 9-10 inches wide
at the middle, and 16-17 inches long.

Leaving a 1/2 inch rim around the outer edge, sprinkle the remaining
chocolate filling as evenly as possible over the dough. Roll it
tightly along the long edge, pinching the edges to seal them.
Carefully lift the babka and ease it into the pan, making as even a
circle as possible. Pat it firmly into place, and seal the two ends
together with a bit of water and a good pinch.

You can either let it rise at room temperature 45 minutes and then bake
it, or wrap airtight in a plastic bag and refrigerate (up to two days)
until you are ready to bake.

Preheat oven to 375 degrees. Bake 45 to 50 minutes, or until it sounds
hollow when thumped.

Remove chocolate babka from the pan and invert onto a plate, so the
chocolate-nut coating ends up on top. Cool at least 30 minutes.

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Popularity: 6% [?]

Title: PISTACHIO SALAD
Categories: Salads
Yield: 1 servings

1 pk Pistachio pudding
1 cn Crushed pineapple and juice
(Large can)
1 c Miniature marshmallows
1 lg Carton of Cool Whip
Nuts

Mix pudding, crushed pineapple and juice together. Add marshmallows. Add
Cool Whip. Add sufficient nuts to topping. Mix well and refrigerate.
Randy Rigg

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Popularity: 6% [?]

Title: ORANGE APRICOT BALLS
Categories: Candies, Alcohol
Yield: 25 servings

1/3 c Finely chopped dried
-apricots
3 tb Grand Marnier
-(orange-flavored liqueur)
2 c Ground vanilla wafers
1/2 c Plus 2 T confectioner’s
-sugar
1/4 c Finely choped slivered
-almonds, toasted
2 tb Frozen orange juice
-concentrate, thawed

Combine apricots and Grand Marnier in small bowl, let stand at least 1 hour
to soften. In medium bowl, combine vanilla wafers, 1/2 c confectioner’s
sugar and almonds. Stir in apricots with liquid and orange juice
concentrate. Blend well. Form 1-inch balls. Roll balls in 2 T
confectioner’s sugar. Place in airtight container for at least 2 days for
flavors to develop; refrigerate for longer storage. If desired, roll in
additional confectioner’s sugar before serving. Orange-apricot balls will
keep for several weeks in the refrigerator. Allow to come to room
temperature before serving. Makes 25.

Source: Safeway Preferred Customer News, December 1991

Enjoy.

Barbara

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Popularity: 5% [?]

Title: Beefy Spaghetti Soup
Categories: Soup Microwave Easy Main dish
Servings: 4

1/2 lb ground beef, crumbled 1 c frozen cut green been
1 ea medium onion 1 1/2 c broken spaghetti (uncooked)
1 ea clove garlic minced 1 t parsley flakes
4 c beef stock 3/4 t salt
1 t olive oil 1/8 t pepper
1 ea can sliced mushrooms 1 ea bay leaf
1 ea can tomato sauce 1/2 t oregano

In large casserole combine ground beef, onion, garlic, and oil.
Microwave at high until meat is no longer pink, stirring once during
cooking. Drain.

Add remaining ingredients. Cover. Microwave at high till spaghetti is
done (around 20 to 25 minutes). Stir occasionally.

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Popularity: 22% [?]

VENISON SAVORY STEW

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Venison Roast (Boneless)
1/2 cup White Wine
1/8 cup Worcestershire Sauce
1 cup Lentils
1 large Cucumber — Diced
1 Jalepeno Pepper — Diced
6 medium Bannana Peppers — Chopped
4 small Potatoes — Quartered
1 Box Of Fiber One
1 package Top Ramen Beef Fl. Noodles
4 Triscuit Snack Crackers
1/4 package Ranch Dip Mix (Sour Cream)

Do not skin, peel, or otherwise denude the vegetables or potatoes. Wash
them briskly and then cut them up.
The good stuff is in the skin, always, as the skin is what was intended to
serve, protect and defend the pulp and seeds. Fill large crock pot half
full of clean cold water. Add ingredients. Let cook on low heat for 12-16
hours. Season as desired during last 1 hour of cooking, adding bay, etc.,
as suits your individual collection of buds. This recipe may be done with
any game animal, except that squirrel tends to be far too stringy for my
taste. If you like hearty and thick, this stew is for you. It would also
go well with beef, obviously. I do recommend a bay leaf added to the top
for the last hour.

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Popularity: 6% [?]

WHITE GREEN BEAN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Dried white beans, Great
-Northern, navy, or baby
-lima
6 c Water
3 Cloves garlic, chopped
2 ts Salt
4 c Beef broth
1/4 ts Freshly ground black pepper
1 t Rosemary, crumbled
2 c Fresh green beans (about 3/4
-lb), cut on the
Diagonal in 1-inch pieces
1 tb Butter
Juice of 1/2 lemon

Wash and pick over the dried beans. Put them into a
large saucepan or kettle with the water and bring to a
boil. Remove from the heat, cover, and allow to stand
for 1 hour.

Return to the heat and bring to a boil again. Reduce
heat and simmer, partially covered, for 1/2 hour.
Using a heavy fork, mash the garlic with the salt
until no large chunks remain. Add to the saucepan
with the beans. Add the broth, pepper, and rosemary.

Simmer, partially covered, until beans are tender.
This can take 15 minutes or as long as 1 hour; timing
for beans is hard to predict – keep checking.

Soup can be made ahead to this point, and refrigerated
or frozen after thorough cooling.

Cook the green beans uncovered in 2 uarts of boiling
salted water until they are tender-crisp and bright
green. Drain and add to the soup when the white beans
are tender but not mushy. If green beans are not to be
added right away, rinse in cold water to retain color.
Stir in the butter and lemon. Serve at once, while
green beans are still bright.

Note: If you want some of the soup pureed, do it
before adding the green beans – the color will be
better.

Serves 6 to 8.

From: MAIN COURSE SOUPS STEWS by Dorothy Ivens
ISBN0-06-015131-5. Harper Row, New York. 1983
Posted by: Karin Brewer, Cooking Echo, 7/92

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Popularity: 5% [?]

Title: CHINESE CHICKEN SALAD #1
Categories: Chinese, Chicken, Salads
Yield: 6 servings

2 1/2 lb Plain roasted chicken
8 oz Fresh bean sprouts
2 md Cucumbers
1 Carrots (or double amount)

————————-DRESSING————————-
3 tb Sesame paste, or peanut
– butter
2 tb Finely chopped scallions
2 ts Sesame oil
2 tb Chinese white rice vinegar
-or cider vinegar
3 tb Light soy sauce
1 1/2 tb Finely chopped garlic
1 ts Salt
2 ts Sugar
2/3 c Chicken stock
1 tb Rice wine or dry sherry

TRIM THE BEAN SPROUTS at both ends. Peel the cucumber,
split it in half lengthwise and remove the seeds with
a teaspoon. Finely shred the cucumber into 3-inch
lengths. Peel and finely shred the carrots into 3-inch
lengths. Set the vegetables aside. Take all the meat
off the cooked chicken and shred it into fine strips
using a sharp knife or cleaver. Arrange the chicken
strips on a platter and surround them with the bean
sprouts, cucumbers and carrots. Combine all the
ingredients for the dressing and mix them thoroughly.
(I find an electric blender is useful for this, but
you could use a screw-top jar and shake everything in
it well.) Pour the dressing all over the chicken and
vegetables and mix well. Serve at once.

KEN HOM – PRODIGY GUEST CHEFS COOKBOOK

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Popularity: 4% [?]

Chipotle Chutney Dressing (Gourmet)

Recipe By : Gourmet / May 1996:266
Serving Size : 12 Preparation Time :0:05
Categories : Sauces And Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Major Grey’s chutney — bottled
1/4 cup fresh orange juice — see note
1 tablespoon fresh lime juice
2 tablespoons water
1 teaspoon canned chipotle chili
in adobo sauce — minced
1 teaspoon ground cumin
1 garlic clove — minced
1/4 teaspoon sesame oil — see note

– For chunky style, place ingredients into a container and shake.
– For a smooth salad dressing, blend and process with a small food
processor.
– Store in a non-metal container and refrigerator for 7 to 10 days. Makes
about 3/4 cup.
– Serve dressing with lettuce, potatoes, melons, apples.
~Original recipe omitted salad oil.
~Add more water to thin to desired consistency.
~Substitute other chilies or salsa for the chipotle; or use jalapeno
jelly. If chipotle with adobo not used, add the sesame oil for a comforting
smoky flavor.
~The more sugar in the orange juice, the shorter the shelf life.

from Pat Hanneman’s collection aka ‘patH’
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Popularity: 7% [?]