House Of Munch

Recipes, Recipes, Recipes

Recipes published in ‘Cakes

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.

– - – - – - – - – - – - – - – - – -

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% [?]

  • Filed under: Beverages, Cakes
  • 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

    —–

    Popularity: 4% [?]

  • Filed under: Cakes
  • 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.

    —–

    Popularity: 19% [?]

  • Filed under: Cakes, Desserts
  • Pineapple Salsa Soup

    Recipe

    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.

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

    Popularity: 3% [?]

  • Filed under: Cakes, Diabetic, Frostings
  • Pear Halves A La Mode

    Recipe

    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.

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

    Popularity: 3% [?]

  • Filed under: Cakes
  • Poppy Seed Cake

    Recipe

    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% [?]

  • Filed under: Cakes
  • Chocolity Poppers

    Recipe

    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.

    —–

    Popularity: 3% [?]

  • Filed under: Cakes
  • Grilled Moroccan Spices

    Recipe

    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

    MMMMM

    Popularity: 5% [?]

  • Filed under: 1941, Cakes
  • Judys Choc. Pecan Pie

    Recipe

    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.

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

    Popularity: 2% [?]

  • Filed under: Breads, Cakes
  • 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

    MMMMM

    Popularity: 5% [?]

  • Filed under: Cakes, Greek
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