House Of Munch

Recipes, Recipes, Recipes

Recipes published in ‘Beef

Chili Bean Salad (Lacto)

Recipe

Title: Chili Bean Salad (Lacto)
Categories: Beans, Salads, Prodigy, Dec.
Yield: 4 servings

16 oz Canned kidney beans
– rinsed/drained
1/2 c Onions; finely chopped
1/2 c Green bell peppers; finely c
1/4 c Nonfat yogurt
1 ts Chili powder
1/4 ts Garlic powder
1/4 ts Ground cumin
1/4 ts Oregano
Salt; to taste

Lovers of spicy food will adore this tangy salad.
Serve it over a bed of lettuce, add a piece of corn
bread, you have an easy lunch with Mexican flair. In
a large bowl, combine kidney beans, onions green
pepper. Mix well. In a small bowl combine yogurt and
spices. Add to bean mixture, mixing until well
blended. Chill several hours to blend flavors. Stir
before serving. Nutrition (per serving): 122 calories
Total Fat 1 g (4% of calories) Source: Lean Luscious
Meatless, Page (s): 98 :

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

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MM: Double Corn Bread (Ovo Lacto)

Popularity: 3% [?]

  • Filed under: Beef, Crockpot
  • 1. Set coffee filter or double thickness of paper towling in strainer over
    small bowl. Sppon yogurt into filter. Refrigerate yogurt and let drain 2
    hours. (You should have about 1 1/3 c yogurt).

    2. Squeeze liquid from spinach, pressing spinach between palms.

    3. Place garlic and dill in food processor. Whirl until finely chopped. Add
    spinach, feta, lemon rind , pepper, and salt. Whirl 1 minute or until cheese
    is finely grated, scraping down side of bowl as needed. Add drained yogurt.
    Pulse with on/off motion just until the mixture is combined.

    4. Scrape the spread into a serving bowl (Laura’s note: I like to serve it in
    a hollowed out bread boule.) and serve.

    Nutrient value per Tablespoon: 20 cal, 2 g protein, 1 g fax, 1 g carbo, 61 mg
    sodium, 4 mg cholesterol.

    Popularity: 4% [?]

  • Filed under: Beef, Chinese
  • Blueberry Ketchup

    Recipe

    Title: BLUEBERRY KETCHUP
    Categories: Fruits, Seasonal, Condiments
    Yield: 3 cups

    2 tb Vegetable Oil
    1 lg Garlic Clove; Crushed
    1 tb Mince Fresh Ginger
    1 md Onion; Finely Chopped
    2 pt Blueberries
    1 c Fresh Tomato; Peeled, Seeded
    -And Chopped
    2 lg Purple Plums, Pitted And
    -Chopped
    1/4 c Dark Brown Sugar; Firmly
    -Packed
    1 tb Blueberry Or Raspberry
    -Vinegar
    1 tb Fresh Lemon Juice
    Zest Of 1 Lemon; Cut Into
    -Julienne Strips
    1 md Dried Chili Pepper; Crumbled
    1 ts Ground Cinnamon
    1 ts Ground Cardamom
    1 ts Ground Coriander
    1 ts Salt
    1 ts Freshly Ground Mixed
    -Peppercorns; White, Green
    -Red And Black

    Heat the oil in a heavy-bottomed saucepan (two quart
    or larger). Add the garlic and ginger and cook over
    low heat for two minutes. Add the onion and cook
    until soft and transparent, stirring often. Add the
    blueberries, tomato, plums, brown sugar, vinegar,
    lemon juice and zest, chili pepper, spices, salt and
    pepper, stirring well. Cook over medium heat until
    the mixture begins to simmer. Reduce the heat and
    keep simmering gently for 30 minutes. Remove from the
    heat. Let the mixture cool slightly, then puree in a
    food processor or blender. Return the puree to the pan
    and heat, bringing the mixture to a simmer. Cook
    until thick, about 1 hour. Pour into two sterile pint
    jars or containers. Cover and let cool. Store in the
    refrigerator for up to four weeks or freeze.

    From: The Food Column Of The Denver Post Magazine
    Section 07-31-94

    Posted by: Rich Harper

    —–

    Popularity: 5% [?]

  • Filed under: Barbecue, Beef
  • Pasta And Crab Salad

    Recipe

    Title: Pasta And Crab Salad
    Categories: Salads
    Yield: 1 servings

    4 c pasta, cooked and chilled
    1/2 pk crabmeat
    1 1/2 c mayo
    1 garlic, salt, pepper
    1 onion, diced
    1 ~~~~optional ingredients~~~~
    1 broccoli
    1 peas
    1 cauliflower
    1 carrots
    1 celery

    Mix all ingredients in a large bowl. Let sit in fridge till chilled
    thoroughly.

    —–

    Popularity: 4% [?]

  • Filed under: Beef, Mexican, Soups
  • VEGETABLE SOUP (MCDOUGALL)

    Recipe By :
    Serving Size : 8 Preparation Time :0:00
    Categories : Soups Low-fat
    Vegetables

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    10 c Water
    2 lg Potato — cut in chunks
    1/4 c Tamari soy sauce, low sodium
    1 t Basil
    1 t Thyme
    2 Carrots — sliced
    2 Onion — sliced
    2 Zucchini — chopped meduim
    3 Tomato — chopped
    2 Garlic cloves — crushed
    1/2 ts Onion powder
    1 c String beans — cut in 1″ piec
    1 t Oregano
    1/2 ts Cumin
    1/2 ts Dill weed
    1 tb Parsley

    Recipe by: McDougall Place 10 cups water in a large
    pot. Add chopped vegetables. Bring to boil. Add
    seasonings. Simmer over medium-low heat about 45
    minutes. Variations: use 2 cups tomato juice in place
    of 2 cups water. About 15 minutes before end of
    cooking time, add cooked grains or spaghetti noodles
    to pot, such as: cooked brown rice, 1 cup; barley, 1
    cup; or 1 cup broken whole wheat spaghetti.

    HELPFUL HINTS: Other vegetables also may be used in
    addition to or in place of the ones listed above. Try
    1/2 cup fresh or frozen peas; 1/2 cup fresh or frozen
    corn; 1 green pepper, chopped; sliced leeks; sliced
    mushrooms; or some chopped spinach added for the last
    5 minutes of cooking time. From the collection of Sue
    Smith, S.Smith34, Uploaded June 16, 1994

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    Popularity: 6% [?]

  • Filed under: Beef, Chinese, Ethnic, Main Dishes
  • Granola Bars

    Recipe

    GRANOLA BARS

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Vegetarian

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1 c Brown sugar
    1/2 c Light corn syrup
    1/2 c Melted margarine
    2/3 c Peanut butter
    2 ts Vanilla extract
    3 c Quick oats *
    1/2 c Sunflower seeds
    1/2 c Coconut
    1/3 c Wheat germ
    1/2 c Raisins
    1 c Carob chips
    Other nuts/dried fruits
    -you want to add

    *Note: (I substitute half quick oats and half crisped rice)

    Preheat the oven to 350 F. Grease the bottom of a 9×12 (9×13?) baking dish
    (glass works best). In a large bowl, combine the first 5 ingredients and
    stir well (it should be sort of a paste). Stir in remaining ingredients.
    You can add in whatever you want, so long as the mixture is sticking
    together in several large clumps. Press the mixture into the baking pan (
    you can use your fingers — it’s not very sticky). Bake at 350 for 15 – 20
    minutes (until it turns golden brown). Cool completely and cut into bars.
    Voila!

    From: intgrec@lims01.lerc.nasa.gov (CHRIS GREB) Newsgroups: rec.food.veg

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    Popularity: 3% [?]

  • Filed under: Beef, Chinese, Microwave
  • Kahlua Velvet Frosty

    Recipe

    Kahlua Velvet Frosty

    Recipe By : Lifestyle
    Serving Size : 0 Preparation Time :0:00
    Categories : Ice Cream

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1 cup Kahlua
    1 cup half-and-half
    1 pint vanilla ice cream
    1/8 teaspoon almond extract
    Ice cubes

    Combine all ingredients, except ice cubes, in container of
    an electric blender. Add enough ice cubes to make mixture
    measure 5 cups in blender. Blend mixture until smooth. Serve
    immediately.

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    Popularity: 5% [?]

  • Filed under: Beef
  • Title: Dark Chocolate Mousse, the Royal Orleans
    Categories: Puddings, Desserts
    Yield: 12 servings

    Chocolate Mousse
    12 oz Top-quality semi-sweet
    Chocolate (the better
    The chocolate, the better
    The mousse)
    1 c Whipping cream
    1/4 c Hot coffee
    1/4 c Hot water
    3 Egg yolks, beaten
    1 ts Vanilla
    5 Egg whites
    1/3 c Sugar

    For dark chocolate mousse, as was served at the Royal Orleans (and was
    considered to be the best chocolate mousse anyone had ever tasted),
    use the list of ingredients below and follow the same procedure as
    above, except using hot coffee instead of brandy, and whisking the
    vanilla into he egg yolk-chocolate mixture instead of into the whites.

    Melt the chocolate in a double boiler over low heat. It’s a good idea
    to stand over the chocolate while it is melting and stir it until it’s
    completely melted, then take it off the heat immediately.

    Whip the cream and set aside. Pour the hot coffee and hot water
    slowly into a bowl with the egg yolks, whisking briskly as you go
    until completely mixed. Add the vanilla to the egg yolks.

    Whisk in the melted chocolate. Keep whisking even after the mixture is
    completely combined; this will help to cool the chocolate. Whip the
    egg whites and the sugar until peaking but not dry.

    Fold the egg-white meringue into the chocolate mixture carefully with
    a wooden spoon.

    Fold in the whipped cream. THIS IS THE MOST CRUCIAL PART OF THE
    RECIPE. The key to a great chocolate mousse is that you can’t
    incorporate hot melted chocolate into whipped cream. The chocolate
    mixture must be cool to the touch or the cream will break. Lightly
    blend the two mixtures until uniform.

    This mousse is at its best cloudlike texture right after
    incorporating the whipped cream. But at Andrea’s, they pipe it into
    dish-shaped champagne glasses, sprinkle chocolate shavings and
    powdered sugar over the top, and refrigerate. This causes the mousse
    to set, which gives it a different, heavier texture. Walt MM

    MMMMM

    Popularity: 5% [?]

  • Filed under: Beef
  • SFINCI DI SAN GIUSEPPE (St. Joseph’s Day Frit

    Recipe By :
    Serving Size : 2 Preparation Time :0:00
    Categories : Italian Holiday

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    Celestino Drago
    1 pound Ricotta
    los Angeles restaurant
    1/4 cup Semisweet chocolate
    Food of southern italy
    finely chopped
    1 Quart olive oil
    1/3 cup Powdered sugar
    –Cream Puff Pastry
    1 teaspoon Vanilla
    1 cup Water
    2 tablespoon Mixed glaceed fruit — or
    1/2 cup Butter — or 1/2 cup
    citron or orange — finely
    unsalted butter with 1/4
    chopped
    teaspoon salt
    1/4 cup Chopped pistachio nuts
    1 tablespoon Sugar
    and/or toasted almonds
    1 cup Flour
    1/4 cup Heavy whipping cream
    4 Eggs — at room temperature
    –Ricotta Filling
    Powdered sugar

    Heat olive oil to 350 degrees. Carefully drop Cream Puff Pastry batter, by
    tablespoonfuls, into hot oil, using finger or another spoon to dislodge dough.
    Fry small batches or oil will cool off and fritters will be soggy.
    Fritters will urn themselves over (as bottom of fritter cooks it expands and
    becomes lighter than top, which keeps fritters turning). If fritters don’t
    turn, turn with spoon. Fritters should almost triple in volume. When fritters
    are golden brown, remove with slotted spoon to dish lined with paper towels to
    drain excess, oil.

    Or tear open fritters and fill with Ricotta Filling and dust with powdered
    sugar. Serve immediately. Fritters are best hot; they do not keep well and
    cannot be reheated successfully. Heap on plate and serve. Makes about 25
    fritters.

    Note. Fritters may be eaten unfilled. After frying, simply dust fritters
    generously with powdered sugar.

    For cream puff pastry Place water, butter and sugar in heavy saucepan and
    bring to boil over high heat. Add flour all at once, lower heat, and stir
    vigorously with wooden spoon until batter makes soft cohesive mass that does
    not stick to sides of saucepan. Keep stirring batter over low heat about 2
    minutes. When dough is quite cohesive and maintains ball shape as you spin it
    around pan, remove pan from heat.

    Transfer mass of dough to bowl to cool about 10 minutes. When tepid, add 1
    egg at time, beating in thoroughly. Batter should be firm enough to stand up
    in peaks. More eggs will increase fluffiness. Do not make dough too sot.
    Dough must hold shape readily when pushed around with spoon. Before adding last
    egg, test batter in hot oil.

    Dough is best used just after making. Dough can be stored, covered, in
    refrigerator up to 2 days. Let dough come slowly to room temperature before
    using and rebet dough.

    For Ricotta Filling Combine ricotta, chocolate, powdered sugar, vanilla,
    fruit and nuts in bowl and mix well. Whip cream until thick and fold into
    other ingredients in bowl. Filling can be made up to 1 day ahead and stored in
    refrigerator.

    In his book “The Food of Southern Italy,” Carlo Middione writes that there is
    a dish “without which no Southern Italian could live: Sfinci di San Giuseppe.”
    As the name implies, the fritters, filled with ricotta, are traditionally
    served on St. Joseph’s Day. But they’re so delicious they make good eating any
    day of the year.

    [75236,732] SICILI.TXT/Asc Bytes: 13572, Count: 22, 03-Jan-93 MM by
    Cathy Svitek

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    Popularity: 4% [?]

    Spiced Crab Apples

    Recipe

    Title: Spiced Crab Apples
    Categories: Fruits, Canning
    Yield: 9 pints

    5 lb Crab apples
    4 1/2 c Apple vinegar (5%)
    3 3/4 c Water
    7 1/2 c Sugar
    4 ts Whole cloves
    4 Cinnamon sticks
    6 1/2″ cubes ginger root
    -(fresh)

    Yield: About 9 pints

    Procedure: Remove blossom petals and wash apples, but leave stems
    attached. Puncture the skin of each apple four times with an ice pick or
    toothpick. Mix vinegar, water, and sugar and bring to a boil. Add spices
    tied in a spice bag or cheesecloth. Using a blancher basket or sieve,
    immerse 1/3 of the apples at a time in the boiling vinegar/syrup
    solution for 2 minutes. Place cooked apples and spice bag in a clean 1-
    or 2-gallon crock and add hot syrup. Cover and let stand overnight.
    Remove spice bag, drain syrup into a large saucepan, and reheat to
    boiling. Fill pint jars with apples and hot syrup, leaving 1/2-inch
    headspace. Adjust lids and process according to the recommendations in
    Table 1.

    Table 1. Recommended process time for Spiced Crab Apples in a
    boiling-water canner.

    Style of Pack: Hot. Jar Size: Pints.
    Process Time at Altitudes of 0 – 1,000 ft: 20 min.
    1,001 – 3,000 ft: 25 min.
    3,001 – 6,000 ft: 30 min.
    Above 6,000 ft: 35 min.

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

    —–

    Popularity: 7% [?]

  • Filed under: Beef, Restaurants, Soups
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