Chicken Jambalaya 1

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

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

1/2 c Onion,chopped

1 c Celery,diced

1/4 c Butter,margarine,chicken fat

1 qt Chicken broth

1 c Rice,uncooked

1 ts Salt

1/8 ts Black pepper

4 c Chicken,cooked,diced

1 1/2 c Carrots,diced

2 tb Parsley,minced

1. In 2-quart saucepan, cook onion and celery in butter until golden

brown.

2. Add chicken broth, rice, salt and pepper; cover and cook over low heat

20 minutes.

3. Add chicken and carrots; cook 15 minutes longer, or until carrots are

tender.

4. Sprinkle with parsley and serve.

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Popularity: 4% [?]

Spiced Cocoa Doughnuts

Recipe By : The Bountiful Bread Basket–1996
Serving Size : 24 Preparation Time :0:00
Categories : Doughnuts

Amount Measure Ingredient — Preparation Method
– ——– ———— ——————————–
2 1/4 cups all-purpose flour
1/2 cup Hershey’s cocoa
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/4 teaspoon salt
3/4 cup granulated sugar
1 1/2 tablespoons butter — softened
1 egg
1/2 cup milk
1/4 cup powdered sugar
dash ground cinnamon

In medium bowl, stir together flour, cocoa, baking powder,
baking soda, 1/4 teaspoon cinnamon, mace and salt. In large
bowl, beat sugar and butter until creamy. Add egg; beat
well. Add flour mixture alternately with milk, mixing until
well blended; shape into ball.

On lightly floured surface, roll dough to 1/4-inch
thickness. With floured 2 1/2-inch doughnut cutter, cut
into rings. Reroll dough as necessary. Fry two or three
doughnuts at a time in deep hot fat (375) about 30 seconds,
turning once with slotted spoon. Drain on paper towels.
Repeat.

Stir together powdered sugar and dash cinnamon; sprinkle
over tops of warm doughnuts.

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Popularity: 5% [?]

SHERRIED CHESTNUT STUFFING

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Fresh chestnuts — -ÿÿ
10 oz -canned chestnuts
2 pk Long-grain rice wild rice
-(6 oz size packages)
4 c Water
1/2 c Cream sherry
4 tb Butter or margarine
1/2 c Sliced onion
1/2 c Sliced celery
1/2 c Minced parsley

If fresh chestnuts are used, slit shells on one side
and cook in boiling water to cover 20 minutes. Cool,
peel off shells and skin and dice coarsely. Drain and
dice canned chestnuts, if used. Cook rice in water
according to package directions, using seasonings from
package and adding sherry and 1 tablespoon butter.
Meanwhile, melt remaining 3 tablespoons butter in
skillet. Add onion, celery and parsley and cook until
onion is tender but not browned. Combine rice with
vegetables and chestnuts. Makes enough for 10-pound
turkey

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Popularity: 8% [?]

Peanutbutter Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 9-in pie crust baked
1/4 Teaspoon Salt
1 Cup Powered sugar
2 Cups Scalded milk
1/2 Cup Peanut butter (your choice
3 Egg yolks — beaten
1/4 Cup Cornstarch
2 Tablespoons Margarine
2/3 c Sugar
1/4 tsp Vanilla
—–T—–

combine powdered sugar and peanut butter blend until the appearance of
biscuit mix. spread 3/4 of this mixture on the bottom of the pie shell.
combine cornstarch, sugar and salt. add scalded milk and mix well. cook in
top of double boiler until mixture thickens add butter and vanilla, then
pour into baked pie shell. you can make meringue with the leftover egg
whites, but my family prefers whipped topping. sprinkle remaining peanut
butter mixture over topping.

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Popularity: 3% [?]

I find one of the hardest things in trying to eat healthy
lowfat is giving up meat, especially chicken. But I do
try to do it twice a week at dinner and just eat a veggie
base meal.
I thought this might help those of you who are on mostly
veggie diets to use certain seasons to bring out the flavor
using herbs or mixture there of when steaming or boiling.

Asparagus—-tarragon, lemon, dill
Green Beans—-basil, dill, thyme, mint, oregano, savory, tarragon
beets—-allspice, ginger, orange, lemon
broccoli—dill, tarragon, lemon
cabbage—-caraway, tarragon, savory, dill
carrots—-ginger, nutmeg, caraway, cinnamon, dill, lemon, mint, orange
cauliflower—-caraway, dill, mace, tarragon
eggplant—-marjoram, sage, oregano, basil
Greens-Spinach-kale-swiss chard-water cress- basil, chives, oregano,
dill, tarragon, nutmeg, rosemary, lemon
Green peas—-mint, chervil, marjoram, rosemary, garlic, tarragon
potatoes—-lemon, parsley, chives, dill, basil, thyme
Squash—-basil, garlic, rosemary, dill, thyme, oregano

Popularity: 5% [?]

BROCCOLI BISQUE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 lb Broccoli (fresh),
-trimmed and cut up
-(okay to use more)
4 c Chicken broth
-(2 cans of canned broth,
-or use fresh stock)
1 md Onion
2 tb Butter
1 t Salt
2 ts Curry powder (or less)
1 d Pepper
2 tb Lime juice
8 Lemon slices, (optional)
1/2 c Sour cream
1 tb Chives, snipped
-(optional)

Place the cut broccoli in a large saucepan along with
the broth, onion, butter, salt, curry powder and
pepper. Bring to a boil. Reduce heat and simmer,
covered, for 8 to 12 minutes or until broccoli is just
tender.

Place about 1 1/2 to 2 cups of the mixture at a time
into a blender container. Cover and blend until
smooth. Pour into bowl or another large pan. Repeat
with remaining mixture. BE CAREFUL. THE HOT LIQUID MAY
SCALD YOU. Stir in the lime juice.

Now you can either cover and refrigerate at least 4
hours to serve cold (great in warm weather), or you
can go right ahead and serve it hot (great in cold
weather). Once ladled out, you can garnish with a thin
slice of lemon, a small dollop or sour cream, and a
sprinkling of chives.

NOTES:

* A broccoli soup (hot or cold) — This recipe is
from my mom. It’s been a hit every time she or I have
served it. It is rather spicy – not for the timid or
faint-of-heart.

* You can refrigerate unused portions for serving
later, but it doesn’t keep well for long. I like to
blend it pretty well, so that the texture is quite
smooth. Some people like it a little chunkier.

: Difficulty: easy.
: Time: 45 minutes.
: Precision: approximate measurement OK.

: Andy Shore
: Adobe Systems Incorporated, Palo Alto, California
: shore@adobe.UUCP
: {decwrl, glacier, sun}!adobe!shore

: Copyright (C) 1986 USENET Community Trust

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Popularity: 46% [?]

Title: Mexican Wedding Cookies
Categories: Mexican, Cookies
Yield: 36 servings

1 c Butter, softened 1 c Powdered sugar
2 c Sifted flour 1 c Ground nuts
1 ts Vanilla

Combine all ingredients. Form into 1 1/2″ balls. Bake on cookie sheet at
350 for about 10-15 minutes or until set. Roll in powdered sugar while
still warm.

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Popularity: 35% [?]

Title: CHINESE STEAMED LOTUS BUNS
Categories: Chinese, Appetizers
Yield: 24 servings

Stephen Ceideburg
1 Envelope active dry yeast
6 tb Sugar
1/4 c Warm water (100 degrees F.
-to 110 degrees F.)
3 1/2 c All-purpose flour, + more
-for kneading
1 c Warm milk (100 degrees F. to
-110 degrees F.)
2 ts Baking powder
Asian sesame oil or
-vegetable oil

Put yeast and 1 tablespoon of the sugar into a bowl.
Pour in warm water, stir, and let mixture stand 5
minutes to dissolve. It should foam and bubble. If it
does not, discard and use a fresh package of yeast.

Put flour and remaining sugar in a food processor
fitted with the metal blade. Turn machine on for 2
seconds to mix ingredients. Combine yeast mixture with
warm milk and, while the machine is running, pour milk
down the feed tube in a steady stream. Process until
dough forms a rough ball. If the ball is sticky, add
flour, 1 teaspoon at a time, and process a few seconds
longer until dough pulls away from sides of bowl.
Remove dough to a lightly floured board.

Knead, dusting with flour until dough is smooth and
elastic, about 2 minutes. Form dough into a ball and
put it into a large, lightly oiled. mixing bowl. Cover
and set in a warm spot. Let rise until it doubles in
size, about 1 hour.

Punch down dough and turn out on a lightly floured
surface. Flatten, then put the baking powder in the
center. Fold over edges and knead until baking powder
is thoroughly incorporated. Invert, mixing bowl over
the dough; let rest 10 minutes.

Divide dough in half. Cover one half, and roll the
other half into 12-inch-long roll; cut into 12 pieces.
Remove 1 piece and cover rest. Roll the piece into a
flat 3 1/2 inch circle. Lightly brush one with oil;
fold over to form a half moon. With the back of a
knife score the half-moons crosswise at 1/4-inch
intervals.

Then with a chopstick, make an indentation in the
middle of the rounded edge while the thumb and
forefinger pinch the middle of straight edge to form a
notch and form a leaf. Set on a 3-inch square of
parchment paper and place in a steaming basket. (You
will need 2 baskets, or you’ll need to steam 2
separate batches.) Repeat with remaining dough; leave
space between buns in the basket.

Let rise for 30 minutes, or until buns almost double
in size, then steam over boiling water for 15 minutes.
When done, let cool for a minute before serving.

Makes 24 buns.

PER BUN: 90 calories, 2 g protein, 18 g carbohydrate,
1 g fat, (0 g saturated), 1 mg cholesterol, 33 mg
sodium, 0 g fiber.

Joyce Jue writing in the San Francisco Chronicle,
11/25/91.

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Popularity: 4% [?]

Title: Grilled Thai Chicken Salad
Categories: Chicken, Greensalads, Chinese
Yield: 6 servings

6 Chicken breast, boned, skind
8 c Romaine lettuce; shredded
1 bn Green onion; white part,
-chopped
1/2 c Red onion; diced
1/2 c Cilantro; snipped
1/2 c Rice wine vinegar
1/4 c Extra virgin olive oil
2 1/2 T Soy sauce
1/2 T Crushed red pepper flakes

200 CALORIES. Preheat broiler and brush rack lightly with oil. Place
chicken breasts on rack. Broil 3 inches from heat source for 6-7
minutes or until cooked through, turning breasts over after 4
minutes. Meanwhile, combine lettuce, green onion, red onion and
cilantro in large bowl; toss to mix well. To make dressing combine
vinegar, olive oil, soy sauce and crushed red pepper and mix
thoroghly. To serve, place greens on plates. Slice chicken and
arrange on greens. Drizzled each serving with dressing.

MMMMM

Popularity: 24% [?]

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% [?]