Brooklyn Bagels

Recipe By : (Nadia Jorgensen)
Serving Size : 1 Preparation Time :0:00
Categories : Breads Vegetarian
Vegan Eat-Lf Mailing List

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups all-purpose flour — unbleached (see note)
1/2 c vital wheat gluten
1 1/2 t salt
***
1/4 c warm water
1 pkt active dry yeast — (or 1 scant T)
***
1 c hot water
1 T barley malt extract — (liquid)
***
1/2 cup all-purpose flour — (1/2 to 1)(see note)
unbleached
***
2 qt water
3 T barley malt extract

In a large bowl, mix together the first three ingredients.

Then soften the yeast in a small bowl with 1/4c water.

Dissolve malt extract in 1 cup hot water.

Let malt mixture cool down to warm. Make a well in the center of
the flour mixture. Pour into the well, in this order: Softened
yeast mixture, malt water.

Stir together until smooth. Beat this dough vigorously to develop
the gluten. To make a very stiff dough, gradually add the flour.

Turn out on a floured surface and knead for a full 10 minutes.
Divide dough into 12 equal pieces. Shape each piece into a ball.
Cover balls of dough with a cloth and work with one at a time.
Place the ball on a very lightly floured surface. Flatten slightly.
Poke the center of the ball with a forefinger, going all the way
through. Now use the fingers of both hands to gently open up the
ring. Try to keep the doughnut-shaped roll you are forming
symmetrical. The hole should be about one-third of the bagel’s
diameter. Place shaped rings on a non-stick baking sheet. Cover
and let rise for 15 to 20 minutes. They should not quite double
in size. Meanwhile, ready the boiling liquid. In a large pot,
heat the water.

Stir the malt barley into water.

Heat to boiling. Reduce heat and keep regulated to a healthy
simmer. Preheat oven to 475 degrees F. One at a time, slip risen
bagels into simmering water. Bagels should float. If they sink,
do not worry. They will soon rise to the surface. After about
30 seconds, turn them over. They should remain in the water about
1 minute in all. You may simmer several at a time, but do not
crowd them in the pot. Remove with a skimmer and place one inch
apart on a non-stick baking sheet. Brush bagels with a mixture
of 1 egg and 1 T water. If desired, sprinkle with coarse salt or
poppy seeds.

Bake at 475 degrees F. for 10 to 12 minutes, or until well-browned.
Cool slightly on wire racks. Serve warm.

Note: In place of unbleached white flour, equal parts of
stone-ground rye flour, stone-ground whole-wheat flour,
and unbleached all-purpose flour may be used.

Popularity: 6% [?]

Jalapeno Drop Biscuits

Recipe By : Gourmet Magazine – 1988
Serving Size : 16 Preparation Time :0:00
Categories : Breads Rolls

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup flour
1/2 cup yellow cornmeal
2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cold unsalted butter — cut into bits
1 1/2 cups Monterey jack cheese — coarsely grated
2 2″ pickled jalapeno peppers, seeded — minced
2 2″ fresh jalapeno peppers, seeded — minced
2/3 cup milk

Into a bowl, sift together the flour, cornmeal, baking powder, baking soda
and salt. Add the butter and blend the mixture until it resembles coarse
meal. Stir in the Monterey Jack and the peppers; add the milk. Stir the
mixture until it just forms a soft sticky dough. Drop the dough by rounded
tablespoons onto a buttered baking sheet and bake the biscuits in the middle
of a preheated 425 oven for 15 to 17 minutes or until pale golden. Makes
about 16 biscuits.

– - – - – - – - – - – - – - – - – -

Popularity: 9% [?]

WHOLE WHEAT BISCUITS

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads Biscuits
Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Whole wheat
7/8 c All-purpose flour
1 tb Baking powder
3/4 ts Salt
1/4 c Shortening — (to 1/3 cup)
3/4 c Water (or milk)

Combine the dry ingredients and mix well. Cut in the
shortening and add liquid to make a soft dough. Place
the dough on a lighlty floured board, and pat out or
roll until 1/2 inch or 3/4 inch thick; or knead
gently, and roll to the desired thickness. Cut into
biscuits. Bake at 450 degrees for about 15 minutes.

SOURCE: Southern Living Magazine, sometime in the
1970′s. Typed for you by Nancy Coleman.

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Title: SAUCY SHRIMP
Categories: Chinese, Appetizers, Seafood
Yield: 6 servings

1/2 lb Medium Raw Shrimp
1/4 c Teriyaki Baste Glaze
2 tb Dry Sherry
1 tb Lime Juice
1 tb Sliced Green Onions Tops
1/2 ts Tabasco Pepper Sauce

Peel, devein and butterfly shrimp. Combine teriyaki
baste glaze, sherry, lime juice, green onions and
pepper sauce in medium bowl; stir in shrimp. Cover,
refrigerate at least 1 hour, stirring occasionally.
Remove shrimp and place on rack of broiler pan. Broil
2 to 3 minutes on each side, or until shrimp are
opaque and cooked. Serve immediately with wooden
picks. Typed by Syd Bigger.

—–

Popularity: 2% [?]

Title: GREEN IN SNOW STIR FRY
Categories: Side dish, Vegetables
Yield: 6 servings

3 tb Sherry
3 tb Soy sauce
1 ts Fresh ginger, finely chopped
1 c Chicken broth
3 tb Vegetable oil
1 md Cauliflower, cut in florets
1 md Broccoli head
;cut in florets
1/4 c Toasted sesame seeds
1 ts Sesame oil
1 1/2 tb Cornstarch
;dissolved in 2 tb. water

Make sauce by combining sherry, soy sauce, ginger and
chicken broth. Heat the oil in a wok or large skillet.
Stir fry the vegetables for 3 to 4 minutes. Add sauce
and sesame seeds; mix together well.

Cover and steam/cook another 3 to 4 minutes, just
until tender crisp. Uncover and sprinkle sesame oil
over vegetables. Stir in cornstarch mixture and cook
about one minute more or until sauce thickens. Serve
immediately.

From 1993 “Shepherd’s Garden Seeds Catalog,” pg. 9.
Posted by Cathy Harned.

—–

Popularity: 4% [?]

Title: SAUERKRAUT SOUP
Categories: Jewish, Soups
Yield: 6 servings

1 tb Fat
2 lb Flank
1 1/2 c Onions; minced
Beef bones
1 lb Sauerkraut
2 qt Water
2 ts Salt
1/2 ts Pepper
1 1/2 c Potatoes; peeled cubed

Heat the fat in a saucepan. Brown the flank and
onions in it. Add the bones, sauerkraut, water, salt
and pepper. Bring to a boil and cook over low heat 2
hours. Add the potatoes and cook 20 minutes longer.
Serve with the meat as garnish.

Recipe Source: THE ART OF JEWISH COOKING by Jennie
Grossinger Published by Bantam Books, Inc. (c)
1958

—–

Popularity: 3% [?]

Stuffed Chayote (Creole style)

Recipe By : James McNair’s (1989) Squash
Serving Size : 8 Preparation Time :1:30
Categories : Entree Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 medium chayote squash
(about 6 to 8 ounces each)
3 tablespoons safflower oil
3 tablespoons unsalted butter
1 cup spanish onions — finely chopped
3/4 cup green onion with green — finely chopped
1/2 cup red and/or green bell pepper — diced
1/4 cup chopped celery
1 tablespoon minced garlic
2 medium tomatoes — peel seed chop
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh thyme
1 bay leaf — crumbled
3/4 pound raw shrimp — peeled and deveined
and coarsely chopped
1/2 pound crab meat — (about 1 cup)
1/2 cup unseasoned breadcrumbs — coarse
Salt
Freshly ground black pepper
Ground cayenne pepper
3 tablespoons unsalted butter — cut into pieces
Fresh thyme — for garnish

Known in some areas as vegetable pear or christophine, and as mirliton in
Louisiana, delicate-tasting chayotes (Sechium edule) are superb when stuffed
New Orleans Creole style. They’re also wonderful sliced, steamed until crisp
tender, and dressed, along with their edible single large seed, in a mustard
vinaigrette. [PATh 12 Oc 96 mcRecipe]

Cut off and discard stem end from each squash and slice the vegetable in half
lengthwise. Remove seeds and use in another dish, if desired. If necessary,
cut a thin slice off the rounded side of each half so it will sit level.

Place halves on a steamer rack set over simmering water, cover, and steam
until crisp-tender, about 20 minutes. Remove from steamer and let stand until
cool enough to handle. Using a spoon, scoop out the flesh from each squash
half into a bowl, leaving a shell about 1/4 inch thick; reserve.

STUFFING: Heat 3 tablespoons each oil and butter in a skillet over
medium-high heat. Add the yellow and green onions, sweet pepper, and celery
and saute until the vegetables are soft, about 5 minutes. Add the garlic and
saute 1 minute. Stir in the tomatoes, reserved squash pulp, parsley, thyme,
and bay leaf and continue to cook until all the vegetables are almost tender,
about 5 minutes longer. Reduce the heat to medium-low, stir in the shrimp
pieces, and cook until they turn bright pink. Stir in cooked crab and bread
crumbs and season to taste with salt and black and cayenne peppers.

Mound the stuffing mixture into the reserved squash halves. Dot the tops with
butter and place in a greased baking dish. Bake until the tops are golden
brown, about 25 minutes. Garnish with thyme sprigs and lemon wedges and serve
piping hot.

– - – - – - – - – - – - – - – - – -

Popularity: 1% [?]

Title: Jason’s pumpkin pie
Categories: Pies
Yield: 3 pies

1 cn (28oz) pumpkin
4 Eggs
2 c Packed brown sugar
1/2 t Salt
2 t Cinnamon
1 t Mace
1 1/2 t Ginger
Dash of clove
1 1/2 c Evaporated milk
3 Pie crusts

Beat eggs lightly in large bowl. Add pumpkin, sugar, cinnamon, mace,
ginger, clove and salt. Stir until well combined. Blend in milk. Pour
filling in pie shells. Bake at 425F for 15 minutes. Reduce oven
temperature to 350F and continue cooking 30 to 35 minutes longer or until
knife inserted in center comes out clean. Cool.

—–

Popularity: 3% [?]

Title: CHOCOLATE PEANUT BUTTER PIE
Categories: Pies
Yield: 8 servings

1 c Milk
2/3 c Peanut butter
1 pk Instant chocolate pudding
1 ea 9″ graham cracker pie shell
8 oz Cool Whip whipped topping

Blend milk and peanut butter together.Add pudding mix.Pour into pie
shell.Chill.Serve with a dab of Cool Whip whipped topping.

—–

Popularity: 6% [?]

Date: Sat, 8 Apr 1995 18:59:36 -0700
From: manicd@SIRIUS.COM

Easy Spinach Sauce

1 package frozen spinach, cooked and drained of all water
1/2 cup vegetable broth
3 cloves garlic, more or less to taste
1 tsp onion powder
salt pepper to taste

Put spinach, garlic and spices in blender and add 1/2 of the vegetable
broth. Blend until smooth, adding more vegetable broth if necessary (more
broth = thinner sauce). After blending, return to saucepan and heat until
hot. Serve over rice or pasta.

Popularity: 4% [?]