Basic Buttermilk Biscuits

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 cups Flour
1 teaspoon Salt
1 tablespoon Sugar
4 teaspoons Baking powder
1 teaspoon Baking soda
4 tablespoons Butter
2 Eggs — lightly beaten
1 1/2 cups Buttermilk
Spray shortening and corn-
Meal for coating pan

Preheat oven to 400~. In a food processor or a large bowl,mix 3 cups of
the flour with salt,sugar,baking powder and baking soda. Cut the butter into
the dry ingredients until the mixture is textured like cornmeal. Separately
mix the eggs with the buttermilk,and stir all but
2 tbs.of this liquid into the dry mixture. Mix just enough to make a uniformly
moistened dough. Dust a clean work surface with 1/2 the remaining flour,and
turn the dough out onto the floured surface. Sprinkle the top with the rest of
the flour,and with floured hands,gently
push the dough into a circle about 1/2″ thick.. Cut with a 2″ or 3 " biscuit
cutter,and place buscuits close
together on a grease and cormeal coated cookie sheet. You will get about 12
biscuits. Brush the tops of the biscuits with the reserved buttermilk egg
mixture. Bake in the preheated oven until puffed and brown,about 15 minutes
.Cool
for a few minutes before serving.

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Popularity: 6% [?]

PEACH MINT CHUTNEY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Condiments Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Water
4 ea Peaches -ÿÿnectarines
1 tb Safflower oil
1 md Onion, minced
1 ea Hot fresh cili pepper,
— seeded minced
1/4 c Apple juice
1 tb Brown rice syrup
3 tb Cider vinegar
1 t Ginger, grated
1/2 c Mint leaves, chopped

Blanch the peaches. when cool enough to handle, slip
off their skins. Remove the pits, chop the flesh set
aside. Heat oil in a medium sized saucepan. Add the
onion saute until golden. Add the peaches
remaining ingredients, except for the mint. Cover
cook over low heat for about 20 minutes. The mixture
should be thick with reduced liquid.
Stir in the mint cook over low heat for 10 minutes.
Allow to cool to room temperature before serving.
Refrigerate unused portion in an airtight container
for up to 2 weeks. Serve with curries or grain dishes.

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Popularity: 3% [?]

FALL LAMB AND VEGETABLE STEW

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Lamb
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Lamb stew meat
2 Tomatoes
1 Summer squash
1 Zucchini
1 Potatoes
1 cn Mushrooms, sliced
1/2 c Bell peppers, chopped
1 c Onions, chopped
2 ts Salt
1 ea Garlic cloves, crushed
1/2 ts Thyme leaves
1 ea Bay leaves
2 c Stock, chicken
2 tb Butter
2 tb Flour

Peel, seed, and chop tomatoes. Slice summer squash and
zucchini. Dice potatoes.

Place lamb and vegetables in crockpot. Mix salt, garlic, thyme,
and bay leaf into stock; pour over lamb and vegetables. Cover
and cook on low 8 hours. (Don’t peek. Lifting the lid prolongs
cooking time.)

Turn to high. Blend flour and butter, then shape into small
balls. Drop into stew and cook, stirring several times, until
thickened. Serve over hot noodles or rice.

Source: _Woman’s Day ‘All Appliance Cookbook #1′_
Posted on GEnie by C.SVITEK [Cathy], Jan 19, 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% [?]

1-2 oz. can anchovies
2 cloves garlic
1 t. dry mustard
few dashes Tabasco
juice of 1 lemon
1/3 c. olive oil
1/2 c. Parmesan
In a wooden bowl with a wooden spoon, rub the drained anchovies into
the sides of the bowl until pasty. Add the garlic and rub it into the
anchovies. Add the Tabasco, lemon juice and mustard. Blend into the
sides. Add the olive oil and blend well. Add the Parmesan and mix
well. Now add 1 head of torn up Romaine lettuce. Toss. Add croutons
and toss again. Serve immediately.

Popularity: 3% [?]

Banana Cream Pie in Almond Crust

Recipe By : Sarabeth’s, NYC
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Pies
Restaurants Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
For Crust:
6 tbsps unsalted butter — at room temperature
1/4 c sugar
1 sm egg — beaten slightly
1 c all-purpose flour
2/3 c finely chopped toasted almonds
1/8 tsp baking powder
1/8 tsp salt
For Filling:
2 tbsps water
1 tsp unflavored gelatin
1 c milk
1 vanilla bean — split lengthwise
3 lg egg yolks
1/3 c sugar
1 tbsp cornstarch
1 3/4 c whipping cream — chilled
1/3 c powdered sugar
3 bananas — thinly sliced

Crust: Cream butter and sugar in processor until smooth. Add flour,
almonds, baking powder and salt and process just until combined. Gather
dough into a ball, flatten into a disk and refrigerate 1 hour in plastic
wrap. (Can be made 2 days ahead. Keep chilled. Let stand briefly at room
temperature to soften before continuing.)

Press dough into 9″ glass pie plate, trimming excess even with edge of dish.
Crimp edge decoratively. Refrigerate 1 hour.

Preheat oven to 350x. Line crust with foil. Fill with dried beans or pie
weights. Bake 12 minutes. Remove beans and foil and bake until crust is set
and edges are golden brown, about 20 minutes. Transfer to rack and cool.

Filling: Pour water into small bowl. Sprinkle gelatin over. Let stand 10
minutes to soften. Pour milk into medium saucepan. Scrape seed from vanilla
bean into milk; add bean. Bring to simmer. Whisk yolks, sugar, and
cornstarch in medium bowl until thick. Gradually whisk in hot milk. Return
mixture to saucepan and cook over medium heat until mixture just begins to
boil and thicken, whisking constantly, about 3 minutes. Add softened gelatin
and stir to dissolve. Strain mixture into medium bowl. Press plastic wrap
onto surface of pastry cream and chill until cool, about 30 minutes.

Using electric mixer, beat cream and powdered sugar in a large bowl to stiff
peaks. Carefully fold 1 1/2 c whipped cream into pastry cream. Fold in
bananas. Spoon mixture into crust. Spoon remaining whipped cream into
pastry bag with medium star tip. Pipe whipped cream over filling, covering
completely. Chill until set, at least 3 hours and up to 6 hours.

If you use the recipe, let me know how it turns out!

Popularity: 3% [?]

Smoked Spicy Chicken Soup

Recipe By : John A. Gunterman
Serving Size : 4 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 whole chicken breast — Smoked
2 whole chipotle peppers
1 whole green pepper
1 whole red onion
1 cup basmati rice — stars
6 cups water

Heat pan over medium flame.
add onion and pepper and saute for 5 min.
Meanwhile Finely Dice checken breast and add to pan.
add water, simmer for 3 Min then and Chipotle peppers and Basmati rice.
Cover tightly and cook over low heat till rice is cooked.

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NOTES : I added sone White sage and it really added to the flavor but you can
leave it out if you don’t like sage. It is definately an aquired tase.

Popularity: 3% [?]

Title: REFRIGERATOR SPICE COOKIES
Categories: Cookies, Low-fat, Vegetarian
Yield: 1 Servings

0.25 c Honey
0.50 c Soy margarine
0.50 c Light molasses
2.00 c Unbleached white flour
0.25 c Ground almonds
0.50 ts Grated orange peel
1.00 ts Ground cinnamon
0.50 ts Ground ginger
0.50 ts Ground nutmeg
0.25 ts Ground cardamom
0.50 ts Baking soda
Vegetable cooking spray

In a small pot over medium heat, combine honey, margarine, molasses
bring to a boil. Remove from heat let cool for 3 minutes. While
mixture is cooling, combine remaining ingredients in a large bowl.
Stir in honey mixture until well combined. Divide dough into 4 equal
pieces roll each piece into a log. Wrap each log in plastic wrap
refrigerate 2 or 3 hours or overnight. Preheat oven to 375F. Lightlky
coat a non-stick baking sheet (why if it’s non-stick would one have
to do this?) with cooking spray set aside. Lightly flour work
surface. Roll each log into a thin dough about 1/8″ thick. Cut into
shapes with cookie cutters. Transfer to baking sheet bake for 5
minutes or until firm. Cool on wire cooling racks. Makes 4 dozen.

MMMMM

Popularity: 6% [?]

Title: Root Vegetable Hash
Categories: Vegetables, Roots
Yield: 4 servings

1 lb Rutabagas
2/3 lb Carrots
2/3 lb Red-skinned potatoes
3 T Butter
Salt
Freshly ground black pepper
1 T Minced parsley (opt)

(From “More Vegetables, Please” by Janet Fletcher. Harlow and Ratner,
Emeryville, California; $16.95, 1992)

Peel the rutabagas, removing all traces of the thick skin. Cut them
into 1/2″ cubes. Peel the carrots and slice them about 1/2″ thick.
Scrub the potatoes well but do not peel them; cut them into pieces
about the same size as the rutabagas.

Bring a large pot of salted water to a boil over high heat. Add the
rutabagas and cook 5 minutes, then add the remaining vegetables and
cook until they are soft enough to mash but not mushy, about 15 more
minutes. Drain thoroughly in a colander.

Put the hot vegetables in a clean pot and shake the pot over moderate
heat until the vegetables are completely dry. Remove the pot from the
heat, add the butter in small pieces, and mash the vegetables gently
with a potato masher; they should be mashed, not pureed. Season to
taste with salt and pepper. Transfer to a warm serving bowl. Garnish
with parsley if desired.

MMMMM

Popularity: 4% [?]

PEACHBERRY COBBLER

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Cakes Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Cornstarch
10 oz Package frozen
Raspberries, thawed
2 1/2 c Sweetened sliced peaches
1 d Salt
. . .
1 1/2 c Packaged biscuit mix
2 tb Sugar
1/3 c Milk
3 tb Butter or margarine, melted

One of the most delicious homey desserts we’ve ever
tasted!–

In saucepan, mix cornstarch with a little of the
raspberry syrup. Add remaining syrup and raspberries,
the peaches; and salt. Cook over medium heat, stirring
constantly, till thick and clear. Turn into 1 1/2-
quart casserole or 10 x 6 x 1 1/2 inch baking dish.

Prepare Drop Biscuits: With fork combine biscuit mix,
sugar, milk, and butter, stirring well. Drop batter
from tablespoon onto hot fruit making 5 or 6 biscuits.
Sprinkle biscuits with sugar. Bake in hot oven (400ø)
20 minutes or till biscuits are done. Serve warm with
cream. Makes 5 or 6 servings.

Tasting-Test Kitchen note: You can use two 12-ounce
packages frozen peaches or one 1-pound can (2 cups)
sliced peaches. For either, include the syrup, and
then increase the cornstarch to 2 tablespoons.

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Popularity: 2% [?]

MULTIGRAIN BREAD II – PAN-1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
1 1/8 c Whole wheat flour (5 1/4 oz)
1 c Bread flour (4 7/10 oz)
2 tb Triticale flour *
2 tb Soy flour
1 tb Oats
2 tb Toasted bran
1 tb Cracked wheat cereal
1 t Millet flour
1 t Flax seeds
1 t Cornmeal
1 tb Dry milk
1 t Salt
1 tb Butter
1 tb Molasses
1 c Water
1 t Dry yeast

* If triticale flour is unavailable, use 1 tb all purpose flour and
1 tb rye flour. Place all ingredients (except liquids and yeast)
inside the bread pan. Add liquid ingredients. Close cover and place
dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press
start. 5:00 will show.

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Popularity: 3% [?]