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Recipes published in ‘Beef

Dill Pickles

Recipe

Dill Pickles

Recipe By : Adele Sandler
Serving Size : 1 Preparation Time :0:00
Categories : Miscellaneous

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon salt
2 tablespoons vinegar
1 teaspoon pickling spice
1 small jalapeno
3 cloves garlic
dill — on bottom and on top

Pack cucumbers tightly. Add above. Fill with water. Boil lid. When
hot, seal bottles.
Store upside down for one day. Open after one week.

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Popularity: 2% [?]

  • Filed under: Beef, Mexican
  • Honey-Rhubarb Crumble

    Recipe

    Honey-Rhubarb Crumble

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

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    5 1/2 Cups (1/2-Inch Sliced Rhubarb — (about 1 1/2 lbs.)
    I Substituted A 16 Oz. Frozen Pkg Of Rhuba — (thawed)
    1/4 Cup Honey
    1 Tsp. Grated Lime Rind — or dried lemon peel
    Vegetable Cooking Spray
    1/3 Cup Regular Oats
    1/3 Cup All-Purpose Flour
    1/4 Cup Brown Sugar, Packed
    3 T. Chilled Stick Margarine — cut into small piece
    1 1/2 Cups Vanilla Nonfat Frozen Yogurt

    Combine the first 3 ingredients in a bow, and toss well. Spoon into a
    8-inch square baking dish coated with cooking spray.
    Place oats, flour and sugar in food process, and pulse 2 to 3 times. Add
    chilled margarine, and process until mixture resembles coarse meal; sprinkle
    over rhubarb mixture. Bake at 375 degrees for 40 minutes or until rhubarb
    is tender. Serve with frozen yogurt. Yield: 6 servings.

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

    Nutr. Assoc. : 0 0 0 0 0 0 0 0 4098 3481

    Popularity: 5% [?]

  • Filed under: Beef, Hamburger
  • Savory Beans

    Recipe

    Title: Frijoles a la Charra (Savory Beans)
    Categories: Mexican, Beans, Peppers, Side dish, Soups
    Yield: 6 servings

    1 c Pink beans, dried; or pinto
    1/4 lb Pork rind, fresh; cut into
    ;small squares
    1/4 Onion; sliced
    2 cl Garlic; finely chopped
    1 1/4 ts Salt
    1/4 lb Bacon; cut into small pieces
    2 tb Lard; or pork drippings
    2 md Tomato; peeled, seeded and
    ;chopped, juice strained and
    ;reserved
    3 Serrano chilies; stemmed and
    ;finely chopped
    2 lg Coriander sprigs

    Put the beans, pork-rind squares, onion and garlic into a bean pot
    or large saucepan. Add 6 cups of water and bring it to a boil.
    Reduce the heat, cover the pot, and let the beans cook gently until
    they are tender, about 1 1/2 hours. Add the salt and cook the beans,
    uncovered, for another 15 minutes.
    In a separate pan, cook the bacon gently in the lard or drippings
    until it is slightly browned. Add the tomatoes with their juice, and
    stir in the chilies and coriander. Cook the tomato mixture over a
    fairly high heat for about 10 minutes, until it is well seasoned and
    thick.
    Add the tomato mixture to the beans and let everything cook,
    uncovered, over low heat for about 15 minutes.
    Serve in small individual bowls with grilled meat, or add some more
    liquid and serve as a soup. misc04

    Source: Diana Kennedy; The Cuisines of Mexico

    MMed by: earl.cravens@salata.com

    ~—-MMMMM.

    MMMMM

    Popularity: 5% [?]

  • Filed under: Beef
  • Title: How Canning Preserves Foods
    Categories: Canning, Information
    Yield: 1 guide

    The high percentage of water in most fresh foods makes them very
    perishable. They spoil or lose their quality for several reasons:

    * growth of undesirable microorganisms- bacteria, molds, and yeasts,
    * activity of food enzymes,
    * reactions with oxygen,
    * moisture loss.

    Microorganisms live and multiply quickly on the surfaces of fresh food
    and on the inside of bruised, insect-damaged, and diseased food. Oxygen
    and enzymes are present throughout fresh food tissues. Proper canning
    practices include:

    * carefully selecting and washing fresh food,
    * peeling some fresh foods,
    * hot packing many foods,
    * adding acids (lemon juice or vinegar) to some foods,
    * using acceptable jars and self-sealing lids,
    * processing jars in a boiling-water or pressure canner for the correct
    period of time.

    Collectively, these practices remove oxygen; destroy enzymes; prevent
    the growth of undesirable bacteria, yeasts, and molds; and help form a
    high vacuum in jars. Good vacuums form tight seals which keep liquid in
    and air and microorganisms out.

    ===========================================================
    * USDA Agriculture Information Bulletin No. 539 (rev. 1994)

    —–

    Popularity: 3% [?]

  • Filed under: Beef, Breads, Oriental, Vegetables
  • Title: MING SHRIMP WITH HOT SAUCE B1
    Categories: Chinese, Fish, Main dish
    Yield: 6 servings

    18 lg Shrimp, peeled deveined
    Salt pepper; to taste
    1 Egg white
    1/2 ts Cornstarch
    2 c Oil
    1 Garlic clove; chopped
    1/2 c Diced onion
    1 1/2 c Sliced water chestnuts
    1/2 c Sliced mushrooms
    Chopped scallions
    Hot sauce (see recipe)

    Marinate the shrimp in salt, pepper, egg white,
    cornstarch for 30 minutes. Heat wok hot dry. Add
    oil. When just beginning to smoke, add shrimp,
    stirring quickly so that pieces separate. After 2
    minutes, drain through colander or sieve, reserving
    2-3 tbs. oil. Prepare the Hot Sauce. Return reserved
    oil to wok. Add garlic onion, letting them brown
    slightly. Add water chestnuts, mushrooms shrimp.
    Blend in Hot Sauce flip contents of wok for 1-2
    minutes or until everything is hot. Place on serving
    platter sprinkle with chopped scallions.

    Note: Flipping wok is better than stir-frying since
    the food is not touched in any way.

    Temperature (s): HOT Effort: EASY Time: 00:35 Source:
    MING’S Comments: YORK ROAD; BALTIMORE Comments: WINE:
    WAN FU

    —–

    Popularity: 3% [?]

  • Filed under: Beef, Soups, Vegetables
  • Habanero Sauce

    Recipe

    Title: Ixni-Pec – Yucatan Habanero Sauce – RHP
    Categories: Sauces, Peppers, Mexican
    Yield: 1 cup

    1/4 c Onion; chopped
    1/4 lg Ripe tomato; peeled, seeded,
    -and chopped
    1/4 c Habanero; seeded and chopped
    1/4 c Seville (bitter) orange
    -juice *
    Salt to taste

    * or substitute a mixture of 1 part orange juice to 2 parts fresh lime
    juice.

    In a bowl combine all the ingredients, seasoning with salt. Serve
    whenever a chilli sauce is called for.

    Andrews says this Ixni-Pec is pronounced schnee-pec. This dish
    is from Yucatan, in Mexico.

    From Elisabeth Lambert Ortiz, in Jean Andrew’s _Red Hot Peppers_
    MacMillan, 1993 ISBN 0-02-502251-2. Typos by Jeff Pruett.

    MMMMM

    Popularity: 3% [?]

  • Filed under: Beef
  • Marbleized Mint Bank

    Recipe

    Marbleized Mint Bank

    Recipe By : Christmas At Home By The Fireside
    Serving Size : 20 Preparation Time :0:15
    Categories : Holiday/Gift Ideas Candies

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1/3 c semisweet mint-flavored chocolate pieces — or
    semisweet
    chocolate pieces
    1 lb vanilla flavored candy — cut up
    3/4 c candy canes or peppermint candies — crushed

    Line a baking sheet with foil; set aside. In a double boiler, heat chocolate
    pi
    eces over low heat, stirring constantly, until melted and smooth. Remove from
    h
    eat. In a double boiler, heat candy coating over low heat, stirring
    constantly,
    until melted and smooth. Remove pan from heat. Stir in crushed candies.
    Pour
    melted coating mixture onto prepared baking sheet. Spread coating mixture to
    a
    bout a 3/8″ thickness; drizzle with melted chocolate. Gently zigzag a narrow
    me
    tal spatula through chocolate and peppermint layers to create a swirled effect.
    Let candy stand several hours or until firm (candy can be chilled 30 minutes
    or
    until firm). Use foil to lift candy from baking sheet. Carefully break into
    p
    ieces. Store, lightly covered, for as long as 2 weeks. Makes about 1 1/4
    pound
    s.

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    Popularity: 4% [?]

  • Filed under: Beef, Crockpot
  • Schnecken

    Recipe

    SCHNECKEN

    Recipe By :
    Serving Size : 12 Preparation Time :0:00
    Categories :
    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    Cottagecheese oil pastry
    For brushing
    1 oz (30g) soft butter or marg.
    2 1/2 oz (70g)raisins (washed and
    Well drained)
    1 3/4 oz (50g) almonds (blanched
    Filling:
    2 tb Heaping of sugar
    1 pk Vanillin sugar
    1 3/4 oz (50g) currants (washed and
    Well drained)
    Finely chopped)
    Icing:
    6 oz (170g) icing sugar
    2 tb Hot water (approx)

    roll out the pastry to a rectangle 14x18in. (45x35cm) and brush with the
    fat. For the Filling: mix together the filling ingrediants and distribute
    evenly over the pastry. Starting from the shorter side, roll up like a
    swiss roll. Then use a sharp knofe to cut off slices about 1 1/4 in thick.
    Lay these on a greased baking sheet and flatten slightly. OVEN: preheat
    overn for 5 min at very hot (400) BAKING TIME: 15-20 minutes. For the
    icing: sieve the icing sugar (powdered sugar) and blend with as much of the
    water as will five a good coating consistency. Ice the schnecken while
    still hot.

    *I know of no substitute for the vanillin sugar, you might want to check
    gourmet shops or specialty shops. or possibly a custard mix might work.

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    Popularity: 4% [?]

  • Filed under: Beef, Diabetic
  • Jugosas Empanadas Criollas Argentinas (Juicy Argentine Creole Empanadas)

    Special Note :
    The key point of this recipe is the so called “grasa de pella”
    It is a liquid fat obtained by melting in a skillet pieces of veal fat
    you can ask to your butcher.
    They discard these pieces of fat after trimming the meat for steaks.
    At the end of process, filter the liquid fat through a tea colander to
    eliminate solids.
    Producing the ingredient in this way instead of purchasing it, guarantees
    the homemade taste and avoids unpleasant surprises.

    Dough:
    1 Kg. or 2 pounds of white flour
    1 egg, salt, water
    250 g. or ½ pound of “grasa de pella”

    Combine flour and salt in a bowl.
    Pour in the tepid liquid “grasa de pella”, the entire egg and water
    until reasonable well combined.
    Turn out on a floured surface and knead until smooth.
    Leave 15 minutes to rest covered with a moisted cloth.
    Roll on the dough with a knead-stick stretching until 3 milimeters thick.
    Cut circles aproximately 5 inches in diameter.

    Filling:
    2 pounds of veal beef, tenderloin in preference, in slices 5 milimeters
    thick.
    With a sharp knife cut it in small cubes 5 milimeters wide.
    It can be used minced meat from the butcher but this is not the
    right “criollo” way.

    2 large onions minced well chopped.
    2 tablespoons of paprika
    1 tablespoon of dried crushed red pepper (flakes)
    2 cups filled of “grasa de pella”, salt

    Heat the two large cups of “grasa de pella” in a saucepan until liquid.
    Saute in it the chopped onion until soft but not brown.
    Retire from heat and add the chopped meat, paprika, crushed red
    pepper and salt to taste.
    Turn for mixing very well.
    Let the filling become cold and then refrigerate until it solidifies.
    This is the secret for juicy empanadas.

    Final setup:

    Place a portion of filling in the center of each circle of dough
    and add a green olive without core.
    Lightly brush the edges with water and fold the dough over the filling.
    Crimp the edges securely by pressing them with a fork or make overlaped
    small folds along the line of union of the edges as a sort of seam
    called “repulgue”.
    Make sure it remains securely closed.

    To bake:
    Preheat the oven to 375°F (180°C). Arrange the empanadas on a buttered
    cookie sheet. Brush the tops lightly with egg yolk or butter and bake
    until light brown.(aprox. 15 minutes)

    To saute:
    Heat enough oil to cover the empanadas in a saucepan over high heat.
    When very hot,sink the empanadas until light brown. (aprox. 5 minutes)
    Verify the temperature of oil. It must be very hot.
    Throw a small piece of bread into the pan to check it.
    The bread will be surrounded by bubbles when oil is ready.

    In both ways of cooking wait 15 minutes before eating.
    The filling has a high thermal inertia and burning your tongue
    will not help to enjoy this delicious typical argentine meal.

    Popularity: 3% [?]

    Cherry Pie Filling

    Recipe

    Title: Cherry Pie Filling
    Categories: Pies, Fruits, Canning
    Yield: 1 recipe

    —————————-FOR 1 QUART FILLING—————————-
    3 1/3 c Sour cherries
    -(fresh or thawed)
    1 c Granulated sugar
    1/4 c Clear Jel ™; plus…
    1 tb Clear Jel ™
    1 1/3 c Cold water
    1 tb Bottled Lemon Juice; plus..
    1 ts Bottled Lemon Juice
    1/8 ts Cinnamon (optional)
    1/4 ts Almond extract (optional)
    6 dr Red food coloring (opt.)

    —————————-FOR 7 QUARTS FILLING—————————-
    6 qt Sour cherries
    -(fresh or thawed)
    7 c Granulated sugar
    1 3/4 c Clear Jel ™
    9 1/3 c Cold water
    1/2 c Bottled Lemon Juice
    1 ts Cinnamon (optional)
    2 ts Almond extract (optional)
    1/4 ts Red food coloring (opt.)

    Quality: Select fresh, very ripe, and firm cherries. Unsweetened frozen
    cherries may be used. If sugar has been added, rinse it off while the
    fruit is still frozen.

    Yield: 1 quart or 7 quarts

    Procedure: (See Table 1 for suggested quantities) Rinse and pit fresh
    cherries, and hold in cold water. To prevent stem end browning, use
    ascorbic acid solution. For fresh fruit, place 6 cups at a time in 1
    gallon boiling water. Boil each batch 1 minute after the water returns
    to a boil. Drain but keep heated fruit in a covered bowl or pot. Combine
    sugar and Clear Jel ™ in a large saucepan and add water, if desired,
    add cinnamon, almond extract, and food coloring. Stir mixture and cook
    over medium high heat until mixture thickens and begins to bubble. Add
    lemon juice and boil 1 minute, stirring constantly. Fold in drained
    cherries immediately and fill jars with mixture without delay, leaving 1
    inch headspace. Adjust lids and process immediately according to the
    recommendations in Table 2.

    Table 1. Cherry Pie Filling. (See above for Quantities of Ingredients
    Needed For 1 Quart or 7 Quarts)

    Table 2. Recommended process time for Cherry Pie Filling in a
    boiling-water canner.

    Style of Pack: Hot. Jar Size: Pints or Quarts.
    Process Time at Altitudes of 0 – 1,000 ft: 30 min.
    1,001 – 3,000 ft: 35 min.
    3,001 – 6,000 ft: 40 min.
    Above 6,000 ft: 45 min.

    =============================================================
    * USDA Agriculture Information Bulletin No. 539 (rev. 1994)

    —–

    Popularity: 5% [?]

  • Filed under: Beef, Chinese
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