WARM BITTERSWEET CHOCOLATE TARTLETS WITH SPICED ALMONDS

Recipe By : COOKING LIVE SHOW #CL8785
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ounces unsweetened chocolate — chopped
6 tablespoons (3/4 stick) unsalted butter
3 large eggs
1/8 teaspoon salt
1/2 cup granulated sugar
1 tablespoon light corn syrup
2 tablespoons milk
1/2 teaspoon vanilla extract
1 teaspoon cognac or rum
1/3 cup chocolate chips
6 prebaked 4-inch tartlet shells (recipe fol
4 1/2 cups Spiced Almonds (recipe follows)
3 cups Whipped Cream (recipe follows)

Preheat the oven to 325 degrees F.

Melt the chocolate and butter together in a double boiler over
simmering
water, making sure that the water does not touch the bottom of the
pan
holding the chocolate. Whisk until smooth.

In a mixing bowl, whisk together the eggs, salt, and sugar. Add the
corn
syrup and then the milk, vanilla extract, and cognac or rum. Mix
until
smooth. Stir in the melted chocolate mixture.

Divide the chocolate chips among the 6 tartlets, placing them in the
bottom
of each shell. Pour the chocolate mixture over the chocolate chips,
filling
each tartlet.

Bake the tartlets until almost completely set, 20 to 25 minutes.

Serve the tartlets warm with a dollop of the whipped cream and a
sprinkling
of the spiced almonds. Serve extra whipped cream and spiced almonds
on the
side.

The tartlets are best served the day they are baked. They can be
reheated.
Store them at room temperature.

Yield: 6 serving

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Popularity: 2% [?]

Lobster And Roasted Corn Chowder

Recipe By : Key Gourmet CD Rom
Serving Size : 12 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 live Maine lobster (21 lb)
4 strips bacon — fine dice
1/2 medium onion — fine dice
1/4 medium green pepper — fine dice
1/4 medium red pepper — fine dice
1/4 medium yellow pepper — fine dice
1/4 small jalapeno pepper — fine dice
1/2 stalk celery — fine dice
1/2 medium carrot — fine dice
1/2 cup diced green chilies — canned
1/4 pound unsalted butter
1/2 cup all purpose flour
6 cups lobster stock
1 tablespoon tomato paste
1 cup corn — cut off the cob
1 cup cream style corn
1 small smoked hamhock
2 medium baking potatoes — peeled and cut into
— chunks
1 bunch cilantro — fine chop
2 stalks green onions — fine bias cut
2 cups heavy whipping cream
1 teaspoon Lenard’s southwestern seasoning blend
1/2 lemon juice
Salt and ground black pepper — to taste

Steam lobster 17 minutes, let cool and remove from shell. Save shells to make
lobster stock if desired. Saute bacon until crispy in sauce or small stock pot
. Add: onions; green, red, yellow and jalapeno peppers; celery and carrots, c
ook until soft. Add: tomato paste and green chilies. Add: lobster base, if t
hat is your choice over stock. Cook 3 mintues stirring constantly over medium
heat. Add: 1/2 of the unsalted butter and cook until melted. Add: flour and c
ook 3 more minutes. Roast corn kernals in an oven on a baking sheet or other f
lat pan until slightly browned and add to chowder. Add: cream style corn; sout
hwestern seasoning and smoked hamhocks. Add: stock or water, if using base. C
ook for 1/2 hour keeping at a slow boil, stirring constantly. Add: potatoes an
d cook for another 15 minutes. If too thick add more stock or water to desired
consistency. Add: green onions; cilantro and lemon juice. Slowly Whisk in cr
eam and the remaining butter until melted. !
!
Season with salt and black pepper to taste. Serves 12 people.

The Phoenician

busted by sooz

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Popularity: 2% [?]

Catalan Bean Stew

Recipe By : High-Flavor, Low-Fat Vegetarian Cooking/Steven Raichlen
Serving Size : 4 Preparation Time :0:00
Categories : Beans Lowfat
Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 dried red or brown chiles, such as pasilla
or New Mexican reds, or 1 tbsp Spanish
or Hungarian sweet paprika
3 cups vegetable broth
2 medium onion — peeled quartered
4 ripe tomatoes
6 cloves garlic — peeled
2 slices country-style white bread
3 parsnips or carrots — diced
1 potato — peeled diced
1/2 cup finely chopped flat-leaf parsley
4 cups cooked fava beans or lima beans
1 cup cooked corn kernels
2 tablespoons sherry wine — or to taste
1 tablespoon sherry vinegar — or to taste
salt and freshly ground black pepper

Tear the chiles in half and remove the stems and seeds. Soak the chiles in
the stock for 1 hour or until soft. If using paprika, dissolve it in the
stock. Preheat the oven to 350 degrees.

Place the onions and tomatoes on a baking sheet lined with foil and roast
them for 20 minutes. Add the garlic and continue roasting for 20 minutes,
or until the garlic is soft and the onions are golden brown. Darkly toast
the bread in a toaster.

Transfer the chiles to a blender with a slotted spoon, reserving the
stock. Add the onions, tomatoes, garlic, and toast and puree until smooth,
adding stock as necessary to obtain a thick paste. Note: A blender works
better than a food processor for this purpose.

Transfer the chile mixture to a large, nonstick frying pan and cook over
medium heat, stirring often, for 3 minutes or until fragrant. Stir in the
reserved stock, parsnips, and potatoes and half the parsley and cook,
uncovered, stirring often, for 15 to 20 minutes, or until the vegetables
are just tender. The recipe can be prepared ahead to this stage.

Stir in the fava beans, corn, sherry, and vinegar and simmer for 5
minutes, or until the beans and corn are thoroughly heated. Correct the
seasoning, adding salt, sherry, or vinegar to taste. The mixture should be
highly seasoned. If the stew is too thick, add a little more stock. If too
thin, simmer the stew, uncovered, to evaporate the excess liquid.

Transfer the stew to a bowl or platter and sprinkle with the remaining
parsley. Rice or polenta would make a nice accompaniment.

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Popularity: 4% [?]

CHILES RELLENOS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CHILES RELLENOS—–
1 c Grated manchego cheese,
-plus 2 tablespoons
1 c Grated panela cheese,
-plus 2 tablespoons
3/4 c Grated a¤ejo cheese
6 lg Poblano chiles, roasted,
-peeled, slit lengthwise
-down one side and seeded
Flour for coating
4 lg Eggs
1/2 ts Salt
1/4 ts Freshly ground black pepper
1 1/2 c Vegetable oil
1 c Roasted Tomato Salsa
1 c Roasted Tomatillo Salsa
6 tb Crema, creme fraiche or
-sour cream
—–CREMA (2 CUPS—–
2 c Heavy cream
1/4 c Buttermilk

CHILE RELLENOS:
Combine the grated manchego, panela and a¤ejo cheeses
in a bowl and reserve.

Working on a towel-lined counter, spread open 1 chile
at a time. Mold 1/2 cup of the cheese mixture in your
hands to form a compact torpedo-shaped log and place
inside the chile. Roll the flesh to entirely enclose
the cheese, using the towel to help shape a tight
roll. Place on a platter and stuff the remaining
chiles. (They can now be reserved for up to 2 days,
well covered, in the refrigerator.)

Preheat oven to 350øF.

Spread the flour on a platter. Beat the eggs with the
salt and pepper in a bowl wide enough for dipping.

Heat the oil in a 9-inch cast-iron skillet over
medium-high heat until hot. Dip 3 chiles at a time in
the flouor, patting off the excess so just a fine even
coating remains. Then place in the eggs.

Test the oil by dropping in a bit of egg. If it
sizzles immediately and rises to the surface, the oil
is ready. Drop the chiles, 1 at a time, into the oil,
putting an extra dollop of egg batter on each. Fry 3
at a time until golden brown all over, about 1 1/2
minutes per side.

Drain on paper towels. Reheat oil and repeat with
remaining chiles.

CREMA:
Whisk the cream and buttermilk together. Cover and set
in a warm place (a gas oven with just the heat from
the pilot light is fine) for 8 hours.

Crema may be kept in the refrigerator as long as a
week.

NOTE:
Manchego Cheese: There are two kinds of manchego used
in mexican cooking – and neither is the high-priced
Spanish variety sold in upscale cheese shops. There is
a hard variety (called viejo) and a soft, semifirm,
golden one that is an excellent melter. The soft one
is used most often for cooking. Monterey Jack or
muenster can be substituted.

Anejo Cheese: Also known as Cotija, is a salty,
crumbly white cheese, similar to feta in appearance.
Romano or washed and dried feta are good substitutes.

Panela Cheese: is a mild, milky-tasting, fresh white
cheese often sold in rounds. A ricotta, farmer’s or
dry cottage cheese can be substituted.

The reason Mary Sue and Susan like to use one part
manchego, one part panella and one-half part anejo is
because they give a greater texture and flavor than
just one cheese, but is not a hard-and-fast rule. They
both say to go right ahead and use whatever you happen
to have in the kitchen, or experiment and come up with
you own cheese mix.

Serves 6 as an appetizer, 3 as an entree.

SOURCE: Mesa Mexican by Mary Sue Milliken and Susan
Feniger with Helena Siegel.

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Popularity: 11% [?]

SPAGHETTI WITH ROASTED ZUCCHINI AND OLIVES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Meatless

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Spaghetti or Thin Spaghetti
– or Linguine, uncooked
3 md Zucchini — sliced 1/2″ thick
1 t Vegetable oil
2 md Onions — chopped
3 Garlic cloves — minced
12 oz Roasted peppers, diced
-(liquid reserved)
12 Black olives, sliced
1/2 ts Crushed red pepper flakes
Salt and pepper to taste
1/4 c Crumbled feta cheese

Prepare pasta according to package directions. Drain
and rinse with cold water; drain again.

Preheat oven to 500 degrees F. Spray 2 large cookie
sheets with vegetable oil cooking spray. Lay the
zucchini on the sheets and spray them with cooking
spray. Roast the zucchini 8 to 10 minutes, until
tender.

In a medium, non-stick skillet warm the vegetable oil
over medium heat. Add the onion and garlic and saute
it until lightly browned, about 5 minutes. Add the
onion and garlic to the zucchini and stir in the
roasted peppers, olives, red pepper flakes and pasta.
Season with salt and pepper and sprinkle with feta
cheese.

Each serving provides: 297 Calories; 10.7 g Protein;
49.8 g Carbohydrates; 7 g Fat; 13.7 mg Cholesterol;
800 mg Sodium. Calories from Fat: 10%

Copyright National Pasta Association
(http://www.ilovepasta.org) (Reprinted with permission)

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Popularity: 5% [?]

Date: Sat, 09 Apr 94 10:20:25 MDT
From: LEA TALLEY

modified from a book called Teaching Your Heart to Dance by Jeff Lehr
and George Fowler.

French Toast
————-
4 egg whites (it says you could also sub 4 ozs of firm tofu)
1/2 cup 1% soy milk (it says you could sub water or apple juice)
1/2 tsp cinnamon
1/2 tsp vanilla extract
8 pieces of whole grain bread

Lightly beat the egg whites, milk, cinnamon, and vanilla. (if you are using
tofu it says to puree tofu and liquid until smooth in a blender, then add
seasonings and extra liquid if batter is to thick; stir to blend well)

Spray pan lightly with PAM and turn to med heat. Dip bread in batter to coat
both sides. cook until golden on each side.

These were pretty good. I hadn’t though about cooking French toast until I saw
the article.

Popularity: 4% [?]

CHEESE VEGETABLE SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cheese/eggs Microwave
Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Diced tomatoes
1 c Chopped celery
1 c Chopped carrots
1/2 c Chopped onion
2 ts Chicken bouillon
4 1/2 c Water
4 tb Water
3 c Milk
1 lb Velveeta cheese
2 ts Chopped parsley flakes
1 t Salt
1/4 ts Pepper

Combine tomatoes, celery, carrots, onion, chicken
bouillon
and 4 1/2 c water and simmer until vegetables are
done and
liquid is reduced. Shake together flour with a
small portion of
milk and add to vegetables with the rest of the
milk. Cut the
velveeta cheese in cubes and add to soup along with
parsley,
salt and pepper. Simmer at low temperature till hot.

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Popularity: 5% [?]

Title: CHINESE BARBECUED BABY BACK RIBS
Categories: Chinese, Pork, Appetizers
Yield: 6 servings

2 tb Sugar
1 tb Dry sherry
3 tb Hoisin sauce
1/2 ts Finely chop garlic
1 ds Salt optional
1/2 c Ketchup
3 lb Pork back finger ribs cut 1
-inch wide by 3 inch long

Place ribs in nonreactive, plastic, bowl with a lid.
In a separate bowl, combine marinade ingredients;
sugar, sherry, hoisin sauce, garlic, salt (if desired)
and ketchup. Mix well and spoon over ribs. Place cover
on bowl and shake to coat ribs thoroughly with
marinade. Place in refrigerator and marinate for 4
hours or longer. Shake once or twice while marinating
to coat again.

To avoid mess, cover cookie sheet with aluminum foil.
Take ribs from refrigerator and shake to coat again.
Place ribs on their sides on cookie sheet. Don’t
crowd, or they won’t be crispy. Bake at 350 degrees
for 30 minutes. Turn over with tongs and bake
additional 20- 30 minutes. Check carefully last 10
minutes of baking to prevent burning.

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Popularity: 4% [?]

Title: BAVARIAN APPLE TORTE
Categories: Pies, Fruits, Desserts
Yield: 8 servings

————————–PASTRY————————–
1/3 c Sugar
1/3 c Butter
1 tb Shortening
1/2 ts Vanilla
1 c Flour

————————–FILLING————————–
5 Apples; winesap, golden
-delicious, Granny Smith
8 oz Cream cheese; room temp
1/4 c Sugar
1 Egg
1/2 ts Grated lemon peel
1/4 ts Vanilla
1/8 ts Salt
Cinnamon sugar
1/2 c Sliced almonds

Pastry: cream sugar, butter, shortening and vanilla.
Blend in flour and pat into bottom and 1 1/2 inches up
sides of greased 9 inch spring form pan. Place in
400F oven for 15 minutes.

Pare and slice apples to make 1 quart (4 cups).

Filling: Beat cream cheese, sugar, egg, lemon peel,
vanilla and salt until smooth. Pour over pastry. Top
with apple slices, cinnamon sugar and nuts. Bake at
400F for 40 minutes.

From “A Flock of Good Recipes,” Shepherd of the Bay
Lutheran Church, Ellison Bay and Sister Bay (Door
County), Wisconsin

Good Tastes column, Green Bay Press Gazette, 10/1/1995

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Popularity: 3% [?]

Title: English Muffin Pizza
Categories: Italian, Syd’s book, Pizza
Servings: 3

6 English Muffins
4 oz Sliced Pepperoni
6 oz Monterey Jack Cheese
6 oz Pizza Sauce
Sliced Olives
Chopped Onion
Diced Green Pepper

Place English muffin halves on a cookie sheet. Spread each half with
enough pizza sauce to cover generously. Put 3-4 slices of pepperoni on
each half and then place a generous portion of shredded cheese on top of
each pizza. Place in a 350øF oven for approximately 15 minutes. Serve
hot. From: Syd’s Cookbook.

MMMMM

Popularity: 5% [?]