KIDNEY BEANS WITH CUMIN SEED
———————————————————————–

1 large onion – chopped Saute’ in water till soft

2 t cumin seed Add to onions and cook 1-2 minutes

16 oz can tomatoes | add to onion mix – simmer 10 minutes
pepper to taste | remove from heat

1 – 16 oz can Kidney beans Add to above – heat and serve over rice

Popularity: 4% [?]

Title: Emeril’s Roasted Garlic
Categories: Appetizers, Emeril
Yield: 4 bulbs

4 Whole garlic bulbs
1 ts Olive oil
2 ts Salt
1 ts Essence

Preheat oven to 400 degrees. Combine garlic, olive
oil, salt, pepper and Essence together on a sheet of
aluminium foil. Fold the edges of the foil together
to form a tent and roast until tender, for about 40
minutes. It will keep 2-3 days with a little olive
oil in the refrigerator. Squeeze the cloves out of
the bulb and make a paste.

Source: Essence of Emeril, #EE2273, TVFN
Formatted by Lisa Crawford, 5/27/96

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Popularity: 9% [?]

Title: Cheesy Chili Success
Categories: Main dish
Yield: 4 servings

1 pk Success Rice
1 cn Hormel Chili No Beans (15oz)
1 c Pasteurized process cheese
-spread
1/2 c Sour cream
Chopped red bell pepper or
-tomato slices (opt)

Prepare Success Rice according to package directions. Drain.

Combine remaining ingredients in a saucepan. Heat until cheese is
melted. Stir to blend well.

Serve over hot cooked rice. Garnish with red bell pepper or tomato
slices, if desired.

MMMMM

Popularity: 8% [?]

Title: SWEET AND SOUR CHICKEN BREASTS
Categories: Chinese, Chicken, Microwave
Yield: 4 servings

1/4 c Bisquick baking mix
4 Boneless chicken breast
-halves (about 1 1/2 lb.)
1/4 c Cornflakes crumbs
9 oz Jar sweet and sour sauce
1/4 ts Salt
8 1/2 oz Can pineapple chunks in
-syrup, drained
1/4 ts Paprika
1/8 ts Pepper
1/4 md Green pepper, cut into 1/4″
-strips

Mix baking mix, crumbs, salt, paprika and pepper in
plastic bag.

Moisten chicken with cold water. Shake chicken in bag,
one piece at a time, to coat.

Arrange chicken, skin sides up and thickest parts to
outside edges, in square microwaving dish, 8 x 8 x 2".
Cover with waxed paper and microwave on high (100%) 8
minutes; rotate dish 1/2 turn.

Microwave until done, 6 to 8 minutes.

Place remaining ingredients in 4 cup microwaving
measure. Cover with waxed paper and microwave on high
(100%) 3 minutes; stir. Cover with waxed paper and
microwave until green pepper is crisp-tender, 2 or 3
minutes. Serve over chicken.

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Popularity: 3% [?]

Halloween Snack Mix

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Cup blood drops (red hots)
1/2 Cup cats eyes (blanched almonds) or (gum
drops)
1/2 Cup cats claws (sunflower seeds)
1 Cup chicken toenails (candy corn)
1 Cup colored flies (M M’s)
1 Cup butterfly wings (corn chips)
1 Cup ants (raisins)
1 Cup earthworms (cheese curls)
1 Cup cobwebs (Triscuits) or (Golden Grahams)
1 Cup snakes eyes (peanuts)
1 Cup bats bones (shoestring potatoes)

Preparation :
Mix together in a large bowl. Serve with several pints of blood (cherry
punch).

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Popularity: 7% [?]

Sauerkraut Soup

Recipe By : International Cook Book
Serving Size : 8 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb. sauerkraut, canned or fresh
1 large head firm cabbage
3 tablespoons butter or bacon fat
1 large onion — sliced thin
1 rib celery — finely chopped
2 cloves garlic — finely minced
2 cups canned Italian plum tomatoes
2 lbs beef, short ribs
2 quarts beef stock
salt and pepper to taste
juice of 1 lemon
2 tablespoons sugar
2 tablespoons flour
1 tablespoon parsley — finely minced
1 tablespoon dill — finely minced
1 cup sour cream

Drain sauerkraut and rinse well in cold water, squeeze dry, pulling
apart to remove any lumps. Discard cabbage core and shred fine. Place
both in large kettle. Heat 2 tablespoon of the fat and cook the onion,
celery, and garlic in it until the onion is translucent. Add to the
kettle. Add the tomatoes, beef, stock and salt and pepper to taste
and bring to a boil. Simmer for about two hours, or until the beef is
tender, skimming the surface as necessary to remove foam and scum.
Add the lemon juice and sugar and cook for 10 minutes longer. Cook
the flour in the remaining tablespoon of fat until golden in color.
Stir into the soup and cook for about 20 minutes longer. To serve:
slice the meat, discard the bones. Place the meat in the bottom of
the bowl and sprinkle with parsley and dill. Pour in the soup. Serve
with sour cream.

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Popularity: 1% [?]

Here’s the way they make it at Yoina Schimmel’s:

Potato Kugel (Potato Pudding) No. 1942 Yields 8 Servings

3 lb Idaho Potatoes 1/8 tsp Pepper
4 Eggs 1/4 Cup Onion, Grated
1/3 Cup Potato Flour 1/2 Cup Butter, Melted
1 1/2 tsp Salt
3/4 tsp Baking Powder

Wash and peel the potatoes.
Coarsely grate the potatoes into a large bowl filled with ice water.
Let stand for at least 15 minutes.
Preheat the oven to 350 degrees.
Grease the inside of the (1 1/2 quart) baking dish.
Drain the potatoes.
Pat dry.
You’ll need about 5 1/2 cups of grated potatoes for 8 servings, adjust as
required.
Use the large bowl of an electric mixer running at high sped to beat the eggs
until they are thick and light.
Stir in the potatoes, potato flour, salt, baking powder, pepper, onions and
half the melted butter.
Mix well.
Turn into the prepared baking dish.
Bake, uncovered, for 30 minutes.
Brush the top with melted butter.
Bake, brushing the top with melted butter every 10 minutes, until the top is
crusty and golden brown (roughly 45 minutes longer).

Popularity: 3% [?]

HAMBURGER SOUP 2

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Hamburger
1 tb Oil
1 c Diced carrots
1 c Diced onions
1 c Diced celery
1/2 ts Minced garlic
2 Cans chicken broth
14 oz Can whole tomatoes
1/2 ts Thyme
1/2 ts Salt
1/4 ts Pepper
3 c Wide noodles
1/4 c Parsley
Sour cream

Brown meat, drain and set aside. In soup add oil,
carrots, onions, celery and garlic. Cook until
tender, about 5 minutes. Add broth, tomatoes, thyme,
salt, pepper and beef. Bring to a boil and simmer
covered for 20 minutes. Just before serving stir in
noodles and parsley and heat. Serve with sour cream.
Makes 8 cups.

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Popularity: 5% [?]

Date: Fri, 04 Jun 93 20:02:14 BST
From: Dennis Furey
Subject: grain dish recipes

1/2 cup short grain brown rice (do not substitute)
1/4 cup sweet brown rice (a.k.a. glutinous brown rice)
8 dried chestnuts
2-3 tbs hijiki seaweed
1 7/8 cups water

Soak the chestnuts at least eight hours but preferably over night for a sweeter
flavor. Don’t throw away the soaking water. Organic chestnuts are preferable.

Using a big enough bowl to allow for expansion by up to a factor of five, soak
the hijiki for at least an hour. Longer makes no difference. (Arame can be
substituted, but then use more as it doesn’t expand.) Retain the soaking
water, but leave out any sandy stuff that accumulates at the bottom of the
bowl.

Mix the brown rice and sweet rice, and wash and drain them a few times until
the water clears. (Other kinds of rice shouldn’t be used in this recipe because
the pressure cooking would probably beat them up too much.)

Use the soaking water from the chestnuts and the hijiki, and sufficient
additional water to make 1 7/8 cups. Put it in a pressure cooker with the rice.

Cut the hijiki into pieces of about a centimeter, and layer it on top of the
rice in the pressure cooker.

Arrange the chestnuts symmetrically on top of the hijiki.

Pressure cook for 45 minutes. (See notes on pressure cooking grains.) Wisk it
around a little with a wooden spoon when it’s done. If it sticks to the bottom,
let it sit for a few minutes and it will be easier to take out. The optimum
result is of a chewy, cohesive consistency, but don’t be put off if you think
sticky rice makes you gag: in this dish it’s a virtue.

Popularity: 3% [?]

Title: Stroganoff Sauce
Categories: Sauces
Yield: 16 Servings

1 tb Margarine or butter
1 Small onion, chopped
1 Can condensed Cream of
-Mushroom Soup
1/3 c Sour cream
1/4 c Milk
1/4 ts Paprika

In 1 1/2-quart saucepan over medium heat, in hot
margarine, cook onion until tender. Stir in soup, sour
cream, milk and paprika. Heat through, stirring often.
Serve over vegetables, beef or rice. Makes about 2
cups sauce.

TO MICROWAVE: Reduce margarine to 1 teaspoon. In 1 1/2-
quart microwave-safe casserole, combine margarine and
onion. Cover with lid; microwave on HIGH 3 minutes or
until onion is tender, stirring halfway through
cooking. Stir in soup, sour cream, milk and paprika.
Cover; microwave on HIGH 3 minutes or until hot,
stirring halfway through cooking. Serve as directed
above.

MMMMM

Popularity: 3% [?]