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Recipes published in ‘Breadmaker

Southwestern Steak Salad

Recipe

Southwestern Steak Salad

Recipe By : Cooking Live Show #CL8908
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
1 garlic clove
1/4 jalapeno — seeded, to taste ,
— (up to 1/2)
1/2 cup vegetable oil
3/4 pounds flank steak — cut diagonally
— against the grain
— into 1/4-inch thick
strips
1 head romaine lettuce — washed, dried and
— torn into pieces,
— about 3 to 4
cup
4 ears corn — kernels removed
1/2 small red onion — diced
1/2 red bell pepper — seeded and diced
1/2 cup chopped fresh cilantro leaves
lime wedges and cilantro sprigs for
— garnish

In a small food processor or blender combine lime juice, cumin,
cayenne, garlic, jalapeno, and 1 tablespoon vegetable oil and puree
until smooth. In a shallow dish combine the beef with half of the
vinaigrette tossing it to coat well, and let it marinade for 15
minutes. Reserve remainder of the vinaigrette.

In a large skillet, heat 1 tablespoon of the oil over moderately high
heat until it is hot but not smoking, in it stir-fry the beef for 2
minutes, or just until it is still pink, and transfer the beef to a
bowl.

In a large bowl combine the lettuce, corn, red onion, red bell pepper
and cilantro. Whisk the reserved vinaigrette, if necessary, and pour
over the salad, tossing to coat. Taste and adjust seasoning with salt
and pepper. Divide the salad between two plates and top with the
cooked beef in a decorative pattern. Garnish with lime wedges and
cilantro sprigs.

Yield: 2 servings

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

  • Filed under: Breadmaker, Brunch
  • Berry Leather

    Recipe

    Bosenberry or Blackberry Leather

    Puree 1 quart of berries.
    Add 1/4 cup sugar

    Just heat through on the stovetop. Strain through cheesecloth to remove
    seeds.

    Dehydrate in a dehydrator or in oven.*

    To dry in an oven just set temp at lowest possible setting –about 140
    degress would be good. Dry until fruit feels leather like ;yet pliable.
    This would probably best be done on parchment paper, Remove the leather
    while it is still warm and roll it up.

    Popularity: 4% [?]

  • Filed under: Breadmaker, Brunch
  • Title: MOQUECA DE PEIXE (BAHIAN STYLE FISH STEW)
    Categories: Fish, Brazilian
    Yield: 4 servings

    3 Sprigs fr. cilantro
    1 Md-sz ripe tomato,
    -quartered
    1/2 Md-sz green bell
    -pepper, seeded
    1 Md-sz onion, quart.
    Salt and black pepper
    2 lb Fish fillets (cod,
    -scrod,haddock,or any
    -white, firm-fleshed
    -fish)
    1 tb Fresh lemon juice
    1/2 c Thin coconut milk*
    2 tb Dende*
    2 tb Peanut oil

    *Heat a coconut in a 350 degree oven for 10 minutes so it will
    develop "fault lines. Remove from oven and, holding it in a cloth (it
    will be hot) over a large bowl, hit it along the fault lines with a
    hammer or heavy mallet. The coconut will open. Reserve the liquid,
    remove the meat from the shell and take off the brown outer pieces
    with a pairing knife. Grate the coconut meat, either with a hand
    grater or in a food processor. Wrap in cheesecloth and pour 1/2 cup
    warm water over it while holding it over a bowl. Squeeze the liquid
    from the coconut into the bowl. This is thick coconut milk. Add the
    reserved coconut water and grated coconut residue. This is the only
    way to get the true Brazilian taste. Otherwise, you can buy a bottle
    of coconut milk from specialty stores (and it is pretty hideous).
    African markets in the United States.
    Chop the coriander, tomato, pepper, and onion in a food processor
    until you have a coarse paste. Then place the mixture in a large,
    heavy skillet over low heat. Add the salt and pepper and cook for 15
    minutes. Add the fish fillets to the mixture and continue cooking
    for an additional 5 to 7 minutes. Add the remaining ingredients,
    stir and allow to simmer for 5 minutes. Serve the moqueca hot with
    white rice and Farofa.

    —–

    Popularity: 3% [?]

  • Filed under: Breadmaker, Breads
  • Cauliflower Au Gratin

    Recipe

    Title: Cauliflower Au Gratin
    Categories: Diabetic, Vegetables, Side dishes, Cheese
    Yield: 4 servings

    2 c Caulifowerets; 1/4 c American Cheese; diced
    1 ts Salt Vegetable cooking spray;
    1 ts Butter or margarine; Salt to taste;
    1 ts Flour; Fresh ground pepper;
    1 c Milk; cold

    Place caulifowerets in large kettle. Fill with enough water to cover.
    (Boy! Everything seams to boil the heck of vegetables in this book)
    Add salt. Bring to boil. (Why not steam them?) Drain. (Shutter)
    Rinse with cold water. Melt butter or margarine in saucepan. Cook
    over low heat, stirring constantly, until slightyly thickened. Add
    flower in baking dish coated with vegetable cooking spray; add salt
    and pepper. Cover with cheese topping. Bake at 350F for 20 minutes.
    Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 MEAT EXCHANGE;
    CAL: 119

    Source: The Complete Diabetic Cookbook by Mary Jane Finsand

    MMMMM

    Popularity: 3% [?]

  • Filed under: Breadmaker, Diabetic
  • PINEAPPLE BANANAS WITH COCONUT SYRUP

    Recipe By :
    Serving Size : 4 Preparation Time :0:00
    Categories : Desserts Fruits

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1 c Brown rice syrup
    1 c Water
    1 c Coconut milk
    2 ts Rosewater, optional
    2 c Pineapple, peeled chopped
    2 c Cantaloupe, seeded cubed
    2 ea Bananas, sliced

    In a medium sized pot, combine syrup water. Bring to a boil, reduce
    heat simmer until the mixture thickens slightly, about 15 minutes.
    Remove from heat.
    Stir in coconut milk rosewater chill for 1 to 2 hours. Arrange
    fruit in a large serving bowl. Pour syrup over the top serve
    slightly chilled or at room temperature.

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

    Popularity: 3% [?]

  • Filed under: Breadmaker, Breads
  • Swiss Cheese Fondue

    Recipe

    Swiss Cheese Fondue

    Recipe By : anne@CYPRESS.CRAY.COM Tue Oct 9 10:52:08 1990
    Serving Size : 0 Preparation Time :0:00
    Categories : Cheese

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1/2 pound Gruyere cheese (from Switzerland)
    1/2 pound Appenzeller cheese (from Switzerland)
    1/2 pound Tilsit cheese (from Denmark) or Vacherin (
    3 1/2 cloves garlic (or as much as you want)
    1 1/2 cups dry white wine
    3 tablespoons Kirsch
    Potato starch mixed with water — as thickener
    Freshly grated black pepper

    Shred or cube cheese; melt in fondue pan with garlic, 1/2 cup wine, and
    kirsch (on the stove). Stir often. Add more wine if the cheese seems too
    dry as it’s melting. When cheese is melted, add a little
    potato-starch-water mixture to thicken. Add pepper to taste. Transfer
    fondue pan to a fondue burner, and eat fast! Stir as each bread cube is
    dunked (stir with the bread), to prevent cheese from clumping.

    She adds that one should not drink cold beverages with cheese fondue, or
    your stomach will be sorry. She says white wine or tea is best, and
    warm-ish Coke or mineral water is OK. She said NEVER drink beer with Swiss
    fondue. (She was quite firm on this last point.)

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

    Popularity: 41% [?]

    Title: Impossible peaches cream pie
    Categories: Fruits, Pies
    Yield: 8 servings

    3 16 oz. cans peaches;drained*
    1 ts Gr. cinnamon
    1/4 ts Gr. nutmeg
    1 c Whipping cream
    2 Eggs
    3/4 c Sugar
    2/3 c Bisquick
    Streusel (below)
    1 Whipped Cream

    ———————————-STREUSEL———————————-
    1 tb Butter; firm
    1/4 c Bisquick
    2 tb Sugar
    1/3 c Slivered almonds

    *3 1/2 c. sliced fresh peaches may be substituted. Heat oven to 375. Grease
    10″ pie plate. Pat peach slices dry; place in plate. Sprinkle with
    cinnamon and nutmeg; toss. Spread evenly in plate. Beat remaining ingred.
    except Streusel and sweetened whipped cream until smooth, 15 sec. in
    blender on high. Pour into plate. Sprinkle with Streusel. Bake until knife
    inserted in center comes out clean, 40-45 min. Top each serving with
    whipped cream. STREUSEL: Cut butter into bisquick and sugar until crumbly;
    stir in almonds. HIGH ALT>Decrease baking mix to 1/3 c.; add 1/4 c. flour.
    Bake about 50 min.
    Crust may not form. FROM BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B —

    From: SUSAN BRUMER Conf: (1668) L-CUISINE

    —–

    Popularity: 10% [?]

    Couscous

    Recipe

    Couscous

    Recipe By :
    Serving Size : 4 Preparation Time :0:15
    Categories : Rice And Grains Low Fat

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1 cup defatted chicken broth
    1/8 teaspoon salt — optional
    dash white pepper
    3/4 cup couscous

    Bring broth and seasonings to a boil. Stir in couscous; remove from heat
    and let sit for 5 minutes. Fluff with a fork before serving. Makes 4=
    servings.

    per serving (without salt): 137 Kcal 0.3g fat (0g sat fat) 198mg Na
    (with salt: 220mg Na)

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

    NOTES : Change the flavor easily by adding chopped green onions, sauted
    onion, bell peppers, finely chopped left over vegetables. Or add herbs
    (basil, cilantro,etc.) or spices (tumeric, curry, etc.) to the broth to
    compliment the main dish. Try adding toasted sunflower or sesame seeds or
    finely chopped dried fruit.

    Popularity: 8% [?]

  • Filed under: Breadmaker, Ethnic
  • Chinese Chews

    Recipe

    Title: CHINESE CHEWS
    Categories: Cookies, Chinese
    Yield: 1 servings

    2 ea Eggs
    1 c Sugar
    1/2 c Flour
    1/2 ts Baking powder
    1/4 ts Salt
    1 c Dates; chopped
    1 c Nuts; chopped

    Beat eggs until light. Add sugar and blend. Sift
    together dry ingredients, add to egg mixture. Stir in
    dates and nuts. Spread mixture in well buttered pan
    and bake in slow oven 300 F. about 20 minutes. When
    cool cut into squares and roll in granulated sugar.

    Source: Mrs. Elmer Fry, Woodgrove Grange, Delaware
    County, OH

    —–

    Popularity: 28% [?]

    People Chow

    Recipe

    Title: People Chow
    Categories: Gifts, Snacks
    Yield: 13 cups

    6 oz Chocolate chips
    1/2 c Butter or margarine
    1/2 c Creamy peanut butter
    1/2 t Ground cinnamon
    8 c Cheerios
    2 c To 3 cups powdered sugar

    Stirring constantly, melt chocolate chips and butter in a medium
    saucepan over medium heat. Remove from heat. Add peanut butter and
    cinnamon; stir until smooth. Place cereal in a large bowl. Pour
    chocolate mixture over cereal; stir until evenly coated. Pour
    powdered sugar into a large paper bag; add chocolate coated cereal.
    Gently shake bag until mixture is evenly coated with sugar. Spread
    onto waxed paper; allow to cool completely. Store in airtight
    container.

    MMMMM

    Popularity: 2% [?]

  • Filed under: Breadmaker, Kids
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