Cranberry-Apricot Relish

Recipe By : Bobby Flay, Mesa Grill/tpogue@idsonline.com
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons unsalted butter
2 whole jalapeno — minced and seeded
1/2 cup red onion — finely diced
2 tablespoons ginger — finely minced
4 cups cranberries
2 cups orange juice — fresh
2 tablespoons light brown sugar
1/2 cup honey
8 ounces dried apricot halves — julienned
1 tablespoon curry powder
salt and pepper

Melt the butter in a medium saucepan over medium heat. Add the jalapenos,
onion,
ginger, and 2 cups of the cranberries and cook for 5 minutes, or until the
cran
berries have popped.
Increase the heat to high, add the orange juice, brown sugar, and honey, and
bri
ng to boil. Reduce heat to medium and simmer for 10 minutes. Add the remaining
2
cups of cranberries and simmer for 5 minutes. Add the apricots, curry powder,
s
alt, and pepper. Mix well and remove the pan from heat. Pour the relish into a
s
hallow non alumininum container and let cool at room temperature. Pour the
mixtu
re into a bowl, cover and refrigerate.

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Per serving: 1850 Calories; 29g Fat (13% calories from fat); 18g Protein; 418g
C
arbohydrate; 66mg Cholesterol; 62mg Sodium

Serving Ideas : This could replace your standard cranberry sauce

NOTES : This relish will keep up to 2 weeks in the refrigerator. This recipe
mak
es about 5 cups of relish

Popularity: 5% [?]

Title: ORIENTAL CHRYSANTHEMUM BOWL
Categories: Chinese, Soups, Chicken, Pork, Seafood
Yield: 8 servings

2 qt Chicken broth
3/4 tb Sesame oil
2 ts Salt
4 oz Bean threads
– cellophane noodles
1 Cabbage head, shredded
1 lb Spinach, fresh
2 Chicken boneless breasts
8 oz Chicken livers
8 oz Pork tenderloin
8 oz Firm white fish
8 oz Shrimp
1 c Small oysters
3 tb Soy sauce
2 tb Sherry
2 lg Chrysanthemums

Slice all meats and vegetables in Chinese manner (thin
strips). Bring chicken stock, oil and salt to boil in
large serving pot. (A Mongolian Hot Pot is
traditional) and keep bubbling over heat. Arrange
noodles and all raw ingredients attractively on large
platter. Add sherry and soy sauce to bubbling broth.
Provide guests with chopsticks and serving bowls.
invite guests to add the raw ingredients to the broth.
Let cook just until fish and shrimp are opaque. Just
before guests serve themselves from the pot, sprinkle
leaves from the chrysanthemums on top of bubbling
soup. Ladle some of the soup into each guests bowl.

Source: Bon Appetit From the collection of: Joan
Mershon

—–

Popularity: 3% [?]

Spring Rolls (Chinese Egg Rolls) No. 2291 Yields 12 Rolls

1/2 Lb Uncooked Shrimp, In 1 Tbls Sherry
Their Shells 1/2 tsp Salt
1/2 Lb Uncooked Lean Pork 1 Tbls Cornstarch
2 Tbls Cooking Oil 2 Tbls Water
1/2 Cup Celery, Chopped 12 Egg Roll Skins
1/2 Cup Bean Sprouts – Hoisin Sauce
4 Medium Mushrooms, Chopped – Hot Chinese Mustard
1 Tbls Soy Sauce

Preheat the deep fryer.
Shell and clean the shrimp.
Chop the shrimp and the pork very fine.
Heat the oil in a skillet or wok.
Add the shrimp, pork and celery.
Stir fry for several minutes.
Add the bean sprouts, mushrooms, soy sauce, sherry and salt.
Heat to boiling.
Dissolve the cornstarch in the water.
Add to the meat mixture.
Cook over low heat, stirring constantly, until thick and translucent.
Set aside.
Place 2 tablespoons of the mixture diagonally across the bottom of each egg
roll skin.
Fold the bottom corner up over the filling.
Fold the side corners in towards the center.
Roll up.
Brush the edges with water.
Press the edges to seal.
Fry one or two rolls at a time until crisp and golden (1 1/2-2 minutes).
Serve hot with Hoisin sauce or hot Chinese mustard.

Popularity: 2% [?]

Lisas’ Tomato Soup

Recipe By : Lisa Lepsy
Serving Size : 1 Preparation Time :0:25
Categories : Appetizers Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lbs ripe tomatoes
1 medium onion — thinly sliced
1 teaspoon butter
1 bay leaf
4 teaspoons brown sugar
2 teaspoons fresh basil — finely chopped
or dried 1/2 teaspoon crushed
2 whole cloves
1 teaspoon salt
1/2 teaspoon pepper
2 cups half and half
1 cup milk
2 Tablespoons snipped chives

Peel, seed and coarsley chop tomatoes. (may substitute 2 cans of tomatoes,
whole , undrained, 20 oz. size) Set aside. In large saucepan cook the onion
in butter till tender. Add tomatoes, bay leaf, brown sugar, basil, cloves,
salt and pepper. Bring to a boil and cover. Simmer stirring occasionaly for
25 minutes or til tomatoes are thoroughly cooked. (decrease time to 15
minutes if using canned). Remove bay leaf and cloves and slightly cool. Blend
half the mixture in a food processor or blender, puree then strain. Repeat
with the other half. Return to saucepan and add the milk and cream and heat
till hot. Don’t boil. Serve sprinkled with the fresh chives.

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Popularity: 5% [?]

FOUR HOUR STEW

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Misc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Stew beef
1 Onion sliced
1 pk Onion soup mix
3 ts Minute tapioca
6 Carrots sliced
3 Stalks of celery sliced
1 cn Mushroom soup
1 cn Water

Grease casserole and put in diced beef, add rest of ingredients in order
given. Cover and bake in 250 F oven for 4 hours. Very good.
Recipe from N.B. Women’s institute Cook Book.

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Popularity: 3% [?]

Title: CHOCOLATE PEANUT BUTTER COOKIES
Categories: Cookies, Desserts, Pnut butter
Yield: 24 servings

-FHMN87A Phill Bower
1 1/2 c Light brown sugar, packed
1 c Butter
1 1/2 c Peanut Butter
1 Egg
2 ts Vanilla
2 c Flour
1 ts Baking soda
1 c Chocolate chips

In a large mixing bowl, cream butter and sugar until light and
fluffy. Beat in peanut butter, egg and vanilla. Thoroughly blend
flour and baking soda. Gradually add to creamed mixture. Fold in
chocolate chips. Refrigerate dough for 1 hour. Preheat oven to350 F.
Shape dough into 3/4 inch balls. Place on ungreased cookie sheets, 3
inches apart. With the bottom of a glass, press each ball into a
cookie 1 1/2 inches in diameter. Bake for 15 to 20 minutes or until
lightly browned. From : the Ultimate Peanut Butter Cookbook by Arthur
Boze

MMMMM

Popularity: 4% [?]

Title: JOLT CAKE
Categories: Cakes, Desserts
Yield: 6 servings

2 c Unsalted butter (4 sticks)
1 c Espresso, brewed
1 c + 2 tb sugar
1/4 t Orange zest, fresh
1/4 t Orange extract
2 tb Grand Marnier
12 oz Semisweet chocolate, chopped
4 oz Unsweetend chocolate, chopp
8 x Eggs, large, beaten lightly

number of servings depends on how big you like your slices.
In a small saucpan, melt the butter over moderately low heat, stir in the
espresso, the sugar, the zest, the orange extract, and the Grand Marnier,
and transfer the mixture to a bowl. In the top of a double-boiler set
over barely simmering water, melt the semisweet and the unsweetened
chocolate, stirring occasionally. Stir the chocolates into the butter
mixture, add the eggs, stirring until the mixture is just combined.
Line the bottom of a buttered 9″ cake pan, 2″ deep, with parchment paper
and butter the paper. Spoon the mixture into the pan, put the pan in a
baking dish, and add enough hot water to the dish to reach halfway up the
side of the pan. Bake the cake in the middle of preheated 350F degree
oven for 1 hour. Remove the cake from the water bath, let it cool on a
rack, and chill it, covered loosely, for 3 hours. Run a thin knife around
the inside of the pan and dip the bottom of the pan in hot water for 3
seconds. Invert a platter over the pan, invert thecake with a sharp rap
onto the platter, and cut it with a sharp knife dipped in hot water,
cleaning the knife before cutting each slice.

—–

Popularity: 4% [?]

RISOTTO WITH PROCIUTTO AND LEMON

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Italian
Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Lemon Peel — julienne
4 tb Unsalted Butter
3/4 c Onion — finely chopped
1 Garlic Clove — bruised
2 oz Paper-Thin Slices Of
Prosciutto — chopped *
1 c Arborio Rice — (plus 2 Tbsp
1/2 c Dry White Wine
3 1/2 c Chicken Stock — (about)
1/2 c Freshly Grated Parmesan
Cheese

Blanch lemon peel in small saucepan of boiling water
15 seconds. Drain. Repeat blanching process twice
using fresh water each time. Alternatively, place peel
in heat proof bowl. Pour boiling water over and let
stand 15-20 seconds. Repeat as above.

Melt 2 tablespoons butter in a large heavy saucepan
over medium heat. Add onion and saute until
translucent, about 5 minutes. Add garlic and half the
prosciutto and saute 2 minutes. Remove garlic and
discard. Add rice and stir 1 minute. Add 1/2 cup wine
and cook until evaporated, stirring constantly, about
5 minutes.

Meanwhile, bring the chicken stock to a simmer in a
saucepan. Reduce heat to low. Cover and keep warm.

Add 1/2 cup stock to rice, reduce heat and simmer
until liquid is absorbed, stirring frequently.
Continue adding remaining stock a half cup at a time
in the same manner, allowing each addition to be
completely absorbed before adding the next half cup.
This should take about 25 minutes. Stop adding stock
if the rice begins looking really mushy. It should be
tender but still slightly firm to the bite.

Remove from heat. Mix in remaining 2 tablespoons of
butter, then the parmesan, lemon peel and remaining
prosciutto. Garnish with paper- thin slices of lemon
and/or a few julienne slices of prosciutto, if desired.

*When I make this, I use close to 1/4 lb. of
prosciutto because I *love* prosciutto and I also like
to have a little left over for garnish as above.

Recipe By : Patricia Williams

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Popularity: 3% [?]

Apple-Maple-Caramel-Cream Pie

Recipe By : Family Circle 9/17/96
Serving Size : 10 Preparation Time :0:20
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 single pie crust
2 tbsp lightly salted butter
2 lb golden delicious apples — peel/core/sliced
1/2 c light brown sugar — packed
1 can evaporated milk
1 egg yolk
1/3 c maple syrup
2 tbsp cornstarch
1 tsp vanilla
1/2 c heavy cream
1 tbsp sugar
1/4 tsp ground cinnamon

Roll pastry on well-floured board into 12-inch circle. Brush off any excess
flour. Transfer to 9-inch pie pan; trim to 1/2-inch overhang. Crimp to form
stand-up edge. Prick bottom of dough all over with fork. Refrigerate at
least 30 minutes.

Heat oven to 450. Line dough with aluminum foil; fill with dried beans or pie
weights. Bake for 10 minutes. Reduce oven temperature to 350. Bake for 10
minutes more. Remove foil and beans. Bake until crust is golden, about 15
minutes. Cool on rack.

Heat butter in large skillet. Add apples and sugar; cook, stirring, until
apples are very tender and thickely glazed, 15-20 minutes. Cool to room
temperature.

Heat milk in saucepan until bubbles appear around edge of pan. Whisk yolk,
syrup, cornstarch and vanilla in bowl until smooth. Gradually whisk in milk.
Return mixture to saucepan. Stir over low heat until thickened. Remove
saucepan from heat; whisk for 1 minute.

Spoon apples into crust. Top with hot maple mixture; smooth top. Cool to
room temperature. Refrigerate until custard is firm, about 1hour. Beat cream
in bowl until soft peaks form. Beat in sugar and cinnamon until firm peaks
form. To serve, decorate with whipped cream.

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Popularity: 4% [?]

IMPOSSIBLE BREAKFAST QUICHE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Eggs
1/2 c Bisquick
1/2 c Butter
1 1/2 c Milk
1/4 ts Salt
1 d Black pepper
1/2 c Sausage
4 oz Cheese, shredded

Cook and crumble sausage.

Preheat oven to 350. Blend all but cheese and meat
for 15 seconds in blender. Sprinkle with cheese and
meat on top. Bake 45 minutes. Cool for 5 minutes.

Source: unknown
Posted on GEnie by C.SVITEK [Cathy], Apr 21, 1992
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator, net/node
004/005

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Popularity: 3% [?]