Carrot Vichyssoise

Recipe By : Cooks ‘Round The Globe – The Old Globe Cookbook
Serving Size : 6 Preparation Time :0:30
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 cups chicken broth
6 tablespoons butter
2 cups green onion — without tops, sliced
4 tablespoons flour
4 cups carrot — peeled and sliced
1 teaspoon salt
1/8 teaspoon white pepper
1/2 cup sour cream
— Garnish –
sour cream
chives — chopped

Comment: This recipe is really easy to make and excellent served hot or
cold. Make sure your blender can tolerate hot stuff or use one of those
“one prongers” made by Braum or other manufacturers.

Heat chicken broth; set aside and keep warm.
Melt butter, add onions and saut? 5 minutes; stir in flour.
Gradually add hot broth and bring to a boil. Add carrots, salt, and
pepper; simmer 30 minutes.
Puree in blender and stir in sour cream.
Serve hot or cold; garnish with sour cream and chives.

Note: I had a Japanese roommate that added rice and fukujinzuki
(Japanese pickled veggies) with also was excellent in it.

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Popularity: 2% [?]

Title: PESTO PASTA SALAD
Categories: Sun-dried, Salads, Pasta, Wrv
Yield: 5 servings

-Waldine Van Geffen VGHC42A
12 oz Fusilli, twist or seashell
-pasta; cook, drain
1/4 c Olive oil
1/4 c Red wine vinegar
1 Lemon; juice of
1/2 c Pesto
1/2 c Oil-pk sun-dried tom; sliver
1 c Fresh or frozen peas
1 Carrot; grated
1/2 c Toasted almonds; slivered
Salt and pepper to taste

In a large bowl, combine the oil, vinegar, lemon juice
and pesto. Add the pasta and toss to mix. Add the
remaining ingredients and toss to mix. Season with
salt and pepper. Source: Sun-Dried Tomatoes (wrv)

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Popularity: 7% [?]

VEGAN: AEGEAN ARTICHOKE PENNE SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Fresh baby artichokes
1/4 c Lemon juice
1/2 lb Penne
1/2 c Tomato juice
2 tb Olive oil
Juice of one lemon
2 Cloves garlic, minced
3 tb Fresh parsley
3 tb Fresh basil or 1 tsp. dried
1/2 ts Salt
1/4 ts Black pepper
1/2 c Fresh tomato, chopped
1/2 c Kalamata olives
2 tb Capers
1/2 c Feta cheese (optional)

1. Cut stems off artichokes. Peel off tough outer
leaves to reveal yellow-green hearts. Cut artichokes
into quarters. Combine 1/4 cup lemon juice with 2
cups water in a medium bowl. Add artichokes to lemon
water and toss to prevent discoloration. Drain. Steam
artichokes until tender, about 20 minutes. chill.

2. In a large pot, bring 2 quarts water to a rapid
boil. Add 1 teaspoon salt and penne. Cook penne until
al dente, about 10 minutes. Drain and rinse with cold
water.

3. To make salad dressing: combine tomato juice,
olive oil, lemon juice, garlic, parlsey, basil, salt
and pepper in a food processor or blender and puree
for 30 seconds.

4. Toss together artichokes, penne, capers, olives
and feta cheese in a large bowl salad bowl. Pour
dressing over and toss well. enjoy, jen

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Popularity: 4% [?]

1/2 cup vegetable broth 2 cups fresh cauliflower florets
2 cups fresh broccoli florets 1/2 cup sliced celery
2 Tbsp. diced ginger 10 oz. snow peas
1/2 c. sliced red pepper 12 mushrooms sliced thinly
1/4 head cabbage shredded 2 Tbsp. Tamari soy sauce
8 oz. can bamboo shoots, 8 oz. can water chestnuts
drained and diced drained and sliced thinly
1 med. onion, sliced thin, separated 1/2 of 1 lb. can bean sprouts,
into rings drained and rinsed

Bring broth to boil over high heat. Add cauliflower, broccoli, celery, ginger,
snow peas, and red pepper. Cook, stirring, 2-3 mins. Add mushrooms and
cabbage and continue to cook and stir 1-2 mins. Stir in remaining ingredients
and cook for 1 min. more over high heat, stirring. Reduce heat and simmer
1 min. Serve immediately with rice.

Popularity: 11% [?]

Ghosts In The Graveyard

Recipe By : Cool Whip
Serving Size : 1 Preparation Time :0:10
Categories : Holidays

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 Cups Cold Milk
2 Pkgs. (4 Serving Size) Jello-Chocolate Pudding
1 Tub 12 Oz. Cool Whip Thawed
1 Pkg 16Oz. Oreo Chocolate Sandwich Cookies

Crush cookies in zip style bag, with rolling pin, or in food processor.

Make pudding as directed on package using 3 1/2 cups milk; let stand 5
minutes. Stir in 3 cups of the whipped topping and 1/2 of the crushed
cookies. Spoon into 13×9 dish. Sprinkle with remaining crushed cookies.
Refrigerate 1 hour.

Decorate with candy pumpkins,candy corn, milanos and spoonfuls of whipped
topping for ghosts (pipe in chocolate eyes)

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Popularity: 3% [?]

Hazelnut Cappucino Torte

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 8 oz. pkg. semisweet chocolate — cut up
1 1/3 cups 8 oz. milk chocolate pieces
1 cup whipping cream
2 tablespoons instant coffee crystals
5 eggs
1/4 cup coffee liqueur or coffee
1 teaspoon vanilla
1/2 cup flour
1/4 cup sugar
1 cup toasted hazelnuts or almonds — chopped
1 recipe Mocha Cream
Chocolate covered coffee beans — optional
Mocha Cream
1/2 cup whipping cream
2 tablespoons coffee liqueu

In a heavy saucepan, heat semisweet and milk chocolates, whipping cream and
coffee crystals over low heat unitl melted, stirring constantly. Cool to
room temperature.

In a large mixing bowl beat eggs, coffee liqueur and vanilla with a electric
mixer on low speed till combined. Add flour and sugar. Beat on medium to
high speed for 8 minutes. (the batter should be light and slightly
thickened.) Fold about 1/4 of the mixture into chocolate mixture. Fold
chocolate mixture into remaining egg mixture. Fold in nuts.

Grease and flour the bottom and sides of a 9″ springform pan. Spread batter
into pan. Bake in a 325 oven for 40 to 45 minutes or until slightly puffed
around the outer edge (center will be slightly soft). Cool in pan on a rack
for 20 minutes. Remove sides of pan. Cool. Cover and chill for up to 24
hours.

To serve, let stand at room temperature for 30 minutes. Top with Mocha Cream
and if desired, coffee beans.

Mocha Cream: In a chilled small mixing bowl combine both ingredients and
with chilled beaters, beat on medium to high speed just until stiff peaks
form.

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Popularity: 4% [?]

Title: Pseudo-Melinda’s Habanero Pepper Sauce
Categories: Other sauce
Yield: 1 servings

1/2 c Onion, chopped
2 ea Garlic cloves, minced
1 tb Olive oil
1/2 c Carrots, chopped
1/8 c Water
12 ea Habaneros, stemmed, chopped
1/2 c White vinegar
1/4 c Lime juice

Saute onions and garlic in oil over medium low heat until soft
but not brown. Add carrots and water. Bring to boil, reduce to
low and cook until carrots are cooked. Remove this mixture to a
blender and blend alow with the Habaneros. When smooth, mix in
vinegar and lime juice and simmer briefly. If you are looking
to use the sauce immediately, simmer for 5 minutes; if you are
going to store it, 2 minutes will be sufficient heat. You may up
to double the Habs before creating a painfully hot sauce (about
at hot as Melinda’s reserve). In any case, this stuff should be
packed into sterilized containers for storage unless you wat to
drink it up all at once… Adapted from DeWitt and
Gerlach, The Whole Chile Pepper Book.

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Popularity: 3% [?]

Title: PEKING NOODLES
Categories: Loo, Chinese, Pasta, Beef
Yield: 1 batch

1 lb Ground beef
3 cl Garlic, minced
2 tb Rice wine
2 tb Fish sauce (nam pla)
2 Scallions, minced
3 tb Hoisin sauce
3 tb Brown bean paste
1 tb Cornstarch
2 tb Water
12 oz Chinese egg noodles
8 oz Bean sprouts
4 Scallions, minced

Brown ground beef in its own fat (or use a little oil)
along with the garlic. When it’s gone gray, add rice
wine, fish sauce, and scallions. Cook a minute, then
add hoisin, bean paste, and cornstarch mixed with
water. Cook a minute or two until cornstarch has
thickened and set aside.

Meanwhile, cook and drain the noodles as you would any
other noodles.

Mound the noodles on a platter and arrange the bean
sprouts over the top. Pour the hot (or warm, at least)
meat sauce over and strew with scallions. Serve hot or
cool.

From: Michael Loo

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Popularity: 7% [?]

ENSALADA DE TOMATILLOS CON QUESO (TOMATILLO

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Tomatillos
1/4 c Olive oil
2 tb Lime juice
1 c Cotija or Parmesian cheese,
– grated or crumbled (about
– 5 oz.)
Pepper

Husk and wash tomatillos. Slice thinly and arrange on
a platter or 4 salad plates. Combine oil and lime
juice; sprinkle over tomatillos and top with cheese.
Makes 4 servings.

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Popularity: 3% [?]

Title: Chili RO*TEL Style
Categories: Chili, Southwest
Yield: 8 servings

2 lb Ground beef
1 md Onion, chopped
1 Green pepper, chopped
2 cn RO*TEL Dice Tomatoes and
-Green Chilies (10 oz)
1 cn Tomato puree (15 oz)
1 cn Tomato sauce (8 oz)
1 pk Chili seasoning (1 1/4 oz)

Cook ground beef, onion and pepper in a large stock pot until meat is
browned. Drain excess drippings. Add remaining ingredients; cover and
simmer for 20 minutes, stirring occasionally. Makes 8 servings.

MMMMM

Popularity: 4% [?]