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: Pasta w/Red Peppers, Greens, Beans, Garlic Lemon Zest
Categories: Low-fat, Vegetarian
Yield: 4 servings

1/2 c White beans
— soaked in water overnight
1 Bay leaf
4 Garlic cloves; peeled
1/3 c Vegetable stock
2 Red bell peppers
— cut into 1/2-inch strips
4 c Swiss chard or escarole
— washed well and cut
— into 1/2-inch strips
1 tb Grated lemon zest
1/2 ts Salt
Freshly ground pepper
2 tb Lemon juice
1/4 lb Penne pasta; uncooked
1/4 lb Farfalle pasta; uncooked

Rinse the beans, put them in a saucepan, and cover with 2 cups cold water.
Add the bay leaf and 2 cloves of garlic and bring to a boil over high
heat. Reduce the heat and simmer until tender, 45 to 60 minutes. Remove
the pot from the heat.

Bring the vegetable stock to a simmer in a saute pan over moderate heat.
Add the pepper strips and simmer for 5 to 8 minutes, then add the greens,
2 cloves of garlic that have been minced, and lemon zest and stir well,
until the greens are wilted, 3 to 4 minutes. Drain the beans (most of the
liquid will have been absorbed) from the cooking liquid with a slotted
spoon and add them to the peppers and greens. Warm through. Season to
taste with the salt, pepper, and lemon juice.

Meantime, cook the pasta according to the package directions. Drain and
toss with the beans and vegetables.

Per Serving
===========
Calories: 319
Protein: 14 grams
Carbs: 63 grams
Sodium: 356 mg
Fat 2 grams (6% of calories)

Source: Joyce Goldstein of Square One restaurant in San Francisco
Published in: Eat More, Weigh Less – by Dean Ornish, M.D.
Typed for you by Karen Mintzias

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Popularity: 4% [?]

Title: KIBBET BATATA BI SANIEH – POTATO KIBBI
Categories: Vegetables, Oriental
Yield: 8 servings

6 md Potatoes
-Water
1 1/2 c Fine burghul
1 md Onion; grated
1/2 c Finely chopped parsley
1 ts Dried mint
1/2 ts Ground cinnamon
2 ts Salt; more to taste
Freshly ground black pepper
1/2 c Flour, optional

————————-TO FINISH————————-
1 lg Onion; halved then sliced
3/4 c Olive oil

Scrub and cook potatoes in boiling, salted water until
tender. Peel and mash.
Place burghul in a fine sieve and rinse with cold
water. Press with back of spoon to extract moisture,
then turn into a large bowl and leave for 15 minutes.
Add potatoes, grated onion, parsley, mint, cinnamon,
salt and plenty of pepper. Mix, taste and add more
salt if necessary. Knead well with hand, moistening it
occasionally with water. If mixture is too soft add
enough flour to make a firm paste, kneading well. Put
sliced onion and half the oil in a 25 x 30 cm (10 x 12
inch) baking dish or 30 cm (12 inch) round dish. Dot
potato paste over onions, then spread evenly with a
spatula. Cut into diamond shapes using an oiled
knife. Pour remaining oil evenly on top and bake in a
hot oven for 40 minutes or until golden brown. Cool
in dish, then serve at room temperature with salad.
Good served hot, in which case cool for 10 minutes
before serving.

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Popularity: 19% [?]

PINEAPPLE SALSA SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Pineapple chunks, fresh
1 Cucumber — peeled, seeded and
-chopped
2 Scallions — chopped
1 Jalapeno pepper — seeded and
-finely chopped
1 Bell pepper, yellow — cored,
-seeded and chopped
1 c Pineapple juice, unsweetened
1/4 c Lime juice, fresh
1 t Sugar
pn Salt

In a food processor or blender, combine pineapple
chunks, cucumbers, scallions and jalapenos and process
until smooth. Add yellow peppers and, using an on/off
motion, process until finely chopped. Transfer the
mixture to
a bowl and stir in pineapple juice, lime juice,
cilantro, sugar and salt. Cover and refrigerate until
chillled, at least one hour. The soup can be stored,
covered, in the refrigerator for up to 8 hours.
Makes about 5 cups. Serves 6.

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Popularity: 3% [?]

PEAR HALVES A LA MODE

Recipe By : DESSERT SHOW #DS3008
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pint frozen vanilla yogurt
2 pear halves
Chocolate syrup

Place pear half in a dessert cup. Fill center with a scoop of frozen yogurt.
Drizzle chocolate syrup
on top and serve immediately.

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Popularity: 3% [?]

1 stick margarine or butter plus 3 T., softened
1-1/4 c. sugar
4 eggs, room temperature, separated into yolks and whites
2 c. flour
1 t. baking soda
1/2 t. salt
1c. sour cream
1 t. vanilla extract
1 can poppy seed filling, Solo is fine

Cream butter and sugar together. Add the poppy seed filling and stir
until combined. Lightly beat egg yolks. add along with sour cream and
vanilla. Blend well. Stir together flour, salt and soda. Add flour
mixture to poppy seed mixture. and blend well. Now beat the egg whites
until fluffy. Fold egg whites into batter, a few streaks are okay.
Pour batter into greased and floured Bundt pan and bake for about 1
hour at 350 degrees F. Store well-wrapped, and the cake will be fresh
for a long time.

Popularity: 3% [?]

Title: CHOCOLITY POPPERS
Categories: Desserts
Yield: 36 servings

1/2 c Land O’Lakes Butter
10 1/2 oz Marshmallows, miniature
2 oz Semi sweet chocolate
1 c All purpose flour
1 ts Vanilla extract
1 c Salted peanuts
6 c Popcorn

Combine butter, marshmallows and chocolate in a 2 quart saucepan. Cook
over low heat, stirring constantly, until melted and well blended. Remove
from heat. Gradually add flour and salt, mixing well. Stir in vanilla and
peanuts. Pour over popcorn, mixing well. Press into well greased 13×9
inch pan. Bake at 350 degrees for 10 to 12 minutes. Cool; cut into bars.
Dust with confectioners sugar, if desired. Mrs. Mildred Larson, Chicago
Ill.

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Popularity: 3% [?]

Title: Grilled Moroccan Spices
Categories: Meats
Yield: 6 servings

1 ea Medium onion
5 T Lemon juice
2 T Minced fresh parsley
1 T Ground cumin
2 t Sherry
1 t Dried oregano
2 ea Large garlic clove
1/2 c Olive oils
2 T Soy sauce
5 1/2 T Minced fresh ginger
1 T Chili powder
1 t Turmeric
1 t Coursely ground pepper
4 lb Flank steak

Mix frist 13 ingredients in large bowl. Divide marinade mixture
between 2 large shallow baking dishes. Add steaks to marinade,
turning to coat. Cover and refrigerate overnight. Grill steaks to
desired degree of doneness, about 8 minutes on each side. Heat
marinade in saucepan. Cut steaks diaganally into thin slices. Pour
some marinade over . Garnish with cilantro and serve.
: RECIPE CLIPPED by Michael Prothro

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Popularity: 5% [?]

JUDY’S CHOC. PECAN PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pies Desserts
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Judy Garnett
1 1/2 cups Pecan halves
1 Pie crust — unbaked
3 cups Semisweet chocolate
1/4 cup Butter — or margarine
1 cup Light corn syrup
1/2 cup Sugar
1 teaspoon Vanilla extract
1/4 teaspoon Salt
3 Eggs — lightly beaten

Place pecan halves in unbaked pastry shell; set aside. Combine semisweet choc.
and butter in a med. saucepan; cook over low heat until choc. and butter melt,
stirring until mixture is smooth. Remove from heat.Add corn syrup, sugar,
vanilla, salt, and beaten eggs to choc. mixture, mixing well. Pour mixture over
pecans in pastry shell. Bake at 350 for 1 hour or until knife inserted 1 inch
from edge comes out clean.Serve pie warm, or let cool completely on a wire
rack.Yield: one 9 inch pie. Judy Garnett/NC pjxg05a.

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Popularity: 2% [?]

Title: VIETNAMESE FIVE SPICE CHICKEN
Categories: Main dish, Chicken, Vietnamese, Asian
Yield: 4 servings

-DXDG05A

MMMMM———————FOR SPICED SHERRY————————–
1/3 c Five spice powder
1 c Sherry

MMMMM——————-FOR FIVE SPICE CHICKEN————————
1 oz Garlic; minced
1 oz Onion; minced
4 ts Spiced wine
1/2 ts Salt
1/2 ts Ground cloves
1 ts Sugar
1/4 ts MSG
5 tb Thin soy sauce
2 tb Thick soy
1/2 ts Pepper
1 tb Oil
1 ts Sesame oil
1 Chicken

MMMMM———————-FOR LEMON SAUCE—————————
1 ts Fresh lemon juice
1 ts Vinegar
1 ts Sugar
1/4 ts Pepper

Ruou Ngu Vi Huong (spiced Sherry) This condiment is the secret to
Five Spice Chicken. To make this combine, 1/3 Cup five spice powder,
and 1 Cup sherry. Mix well and store in a sterilized jar. Ga Nuong
Voi Ngu Vi Huong (five spice chicken) 1. Wash and dry chicken 2.
Combine garlic, onion, 2 t spiced sherry, salt, cloves, MSG, 1 T thin
soy, and 1 t thick soy. Rub inside chicken.
3. Place the chicken in a bowl and pour the remaining sherry and soy
over the chicken. 4. Marinade for 2

hours, basting every 20 minutes. 5. Heat oven to 400F.
6. Place the chicken on a roasting pan grid and bake for 10 minutes,
brush with marinade, reduce the temperature to 350F bake for 45 more
minutes, basting every 15 minutes.
7. Combine oils, and brush on chicken.
6. Cook another 20 minutes or until chicken is done. Serve with lemon
sauce and a green salad.
Lemon sauce: Combine ingredients and mix well. Ladle mixture into
individual bowls.
From the House of Dgeign

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Popularity: 5% [?]