MILANGE OF THE LILY FAMILY AND ANDOUILLE SAUSAGE SOUP

Recipe By :ESSENCE OF EMERIL SHOW #EE2416
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup olive oil
1/2 cup flour
2 cups julienned yellow onion
2 cups julienned white onions
2 cups julienned red onions
8 pearl onions, — peeled
1 pound Andouille sausage, — cut into 1-inch pieces
2 tablespoons minced shallots
2 tablespoons minced garlic
1 leek, white part only, — julienned
3 bay leaves
1 tablespoons chopped fresh thyme
Salt and pepper
Pinch of cayenne pepper
2 1/2 quarts chicken stock
1 cup grated Parmigiano-Reggiano cheese
1/2 cup chopped green onions
2 cups cubed French bread, fried in olive oil — until=
golden b
1/4 cup grated Parmigiano-Reggiano cheese
1 tablespoon finely chopped parsley

In a large saucepan, combine the olive oil and flour. Stirring constantly
cook for about 10 minutes for a blond roux. Stir in the onions and cook for
about 10 minutes or until the onions are golden. Add the andouille,
shallots, garlic, leeks, bay leaves, and thyme. Season with salt, pepper,
and cayenne. Stir in the broth and bring the liquid up to a boil and reduce
to a simmer. Simmer the soup for about 1 hour. Skim the soup occasionally
to remove any fat that rises to the top. Remove the bay leaves. Stir in the
grated cheese and green onions. Ladle the soup in a shallow bowl. Garnish
the soup with the croutons, cheese, and parsley.

Yield: 8 servings

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Popularity: 4% [?]

PINEAPPLE CARROT COFFEE RING

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads Desserts
Low-cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pk active dry yeast (1tbsp)
1/4 c Warm water (110-115 F)
1 Egg
2 tb Honey
1 c Unbleached white flour
1 8 oz crushed pineapple in
Its own juice
1 c Grated carrots (2 med)
1/4 c Raisins (dark or golden)
1/4 ts Salt
1/2 ts Cinnamon
1/4 ts Ground nutmeg
1/4 c Sunflower seeds
1 1/2 c Whole wheat flour
1/2 c Bran
2 tb Vegetable oil

Sprinkle the yeast over the warm water in a bowl. Stir to dissolve the
yeast. Combine the egg, honey, yeast mixture, unbleasched white flour, and
the pineapple in a mixing bowl. Beat well. Let stand in a warm place for
30 minutes covered with a wet towel. Add the carrots, raisins, salt,
cinnamon, nutmeg, sunflower seeds, whole wheat flour, bran and oil. blend
well. Spoon the dough into a lightly oiled 10 inch tube pan. Let rise unti
ldoubled in a warm place for 60 minutes. Bake in a 350 F oven for 25
minutes or until browned. Cool in the pan for 5 minutes; then remove from
the pan and cool completely on a wire rack. Engergy per serving (1/16 of
recipe): 130 calories

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Popularity: 3% [?]

Title: Buddhist Nuoc Leo
Categories: Vietnamese, Condiment, Ceideburg 2
Yield: 1 servings

1 tb Granulated sugar
2 tb Tuong
2 tb Water
Fresh hot red chili slices
-to taste (optional)
1 tb Roasted peanuts [I use
-unsalted Planter's]

Here’s one that’s very simple and good. This sauce is used in
Buddhist vegetarian dishes.

Mix the sugar with the tuong and water. Add some slices of fresh red
chili pepper, if desired, and sprinkle with roasted peanuts.

From “The Classic Cuisine of Vietnam”, Bach Ngo and Gloria Zimmerman,
Barron’s, 1979.

Posted by Stephen Ceideberg; March 27 1991.

MMMMM

Popularity: 4% [?]

ALMOND SPLINTERS

Recipe By :
Serving Size : 25 Preparation Time :0:00
Categories : Today’s Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 oz Milk chocolate, broken into
6 oz Slivered almonds, toasted

Melt chocolate in top of a double saucepan over simmering water. Stir
until smooth or microwave on HIGH for 2 minutes. Combine almonds and
chocolate, drop teaspoonfuls of mixture onto foil-covered trays.
Allow to set in a cool place; store in airtight container in cool
place.

Makes about 25.

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Popularity: 8% [?]

Title: HOLIDAY FIZZ
Categories: Beverages, Diabetic
Yield: 34 servings

Stephen Ceideburg
3 qt Seltzer water
2 c Whipping cream
2 1/3 c Torani raspberry syrup (see
-note)
3/4 c Torani orgeat (almond) syrup

This won an award for Marilee Syme of Portland in an
Automobile Club of Oregon Zero Proof MixOff contest.

Mix seltzer, cream and syrups. Serve over ice.

Note: The syrups can be found in specialty food stores
and some coffee stores.

Per serving: 135 calories (1 percent from protein, 65
percent from carbohydrate, 34 percent from fat), less
than 1 gram protein, 22 grams carbohydrate, 5 grams
fat, 19 milligrams cholesterol, 74 milligrams sodium.

Exchanges: 1 fruit, 1 fat.

Makes 34 1/2-cup servings

Posted by Stephen Ceideburg

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Popularity: 3% [?]

Popcorn Macaroons

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Popcorn Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Egg white

ds Salt 1/2 ts Baking powder 1 c Nuts; toasted – OR- 1 c Coconut; toasted 1 c
Popcorn; popped – chopped in the blender
Beat egg whites til frothy and add the salt and baking powder. beat until
stiff. Fold in the toasted nuts or toasted coconut and the chopped popped
corn. Drop by teaspoons onto greased cookie sheets. Bake at 350~ for 15
mintues, until lightly browned.

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Popularity: 3% [?]

NON-FAT BLUEBERRY MUFFINS

Recipe By :
Serving Size : 11 Preparation Time :0:00
Categories : Breads Low-Cal
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Sifted all-purpose flour
1 t Baking soda
2 ts Baking powder
1/2 c Granulated sugar
1/2 ts Salt
4 Eggs whites
1 1/4 c Skim milk
1 c Fresh or frozen Blueberries
(Thawed if frozen)
Non-Fat Cooking Spray

1. Preheat oven to 400 degrees F. 2. Spray twelve 2
to 2 1/2 inch muffin pan cups 3. Into large bowl, sift
flour with soda, powder and salt 4. Into medium size
bowl beat egg whites and milk 5. Add sugar, then egg
mixture into large bowl. With spatula, blend until
throughly combined. (mixure should be slightly lumpy)
6. Glently fold blueberries into mixture 7. Spoon
batter into prepared muffin cups about 2/3 cups from
top. 8. Bake 18 to 22 minutes

makes about 11-14 muffins about 130 calories and .05
grams of fat Submitted By COOK4U@VIVANET.COM On
SAT, 23 SEP 1995 080223 -0400 (EDT)

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Popularity: 3% [?]

Title: Antipasto
Categories: Appetizers, Dips
Yield: 10 servings

2 ea Green peppers
2 ea Stalks of celery
1 ea Garlic clove
1 ea Flowerets of med cauliflower
1 c Tuna fish drained
1 t Granulated sugar
1 ea Medium onion
3 ea Carrots
1/2 lb Sliced mushrooms
2 T Oil
1 ea Juice of one lemon
13 oz Bottle of ketchup

Finely chop peppers, onion, celery, carrots, garlic, mushrooms and
cauliflower; cook in hot oil for 5 minutes, mix well. Cook 5
minutes. Pour into sterilzed jars, cool and refrigerate. When
serving, place antipasto in a pretty dish, surround with crackers.

MMMMM

Popularity: 2% [?]

MJEDDRAH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Lentils, washed
4 c Water
3 tb Olive oil
2 lg Onions, coarsely chopped
1/2 ts Salt
3/4 c Brown rice

Bring lentils water to a boil. Reduce heat, cover simmer for 25
minutes. Heat 2 tb oil in a skillet saute onions salt till the onions
are transulcent. Heat remaining oil in another skillet saute the rice for
3 minutes. Combine lentils, rice onion, cover tightly simmer till the
lentils rice are render, about 1 hour. You may have to add up to 2 extra
cups water. Stir occasionally.

Serve with a green salad.

Frances Moore Lappe, “Diet for a Small Planet”

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Popularity: 5% [?]

TOSSED NOODLES (SZECHUAN)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Side dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–YIELD: 4 SERVINGS—–
1/2 lb Pork tenderloin — – chopped
++++++++++++++++++++++++-MAR
-++-
1 ea Tb -water
++++++++++++++++++++++SEASON
-SAUCE++++++++++++++++++++++
1 ea Tb Sesame oil
1/4 c Soy sauce
1 c Vegetable oil
4 cl Garlic — crushed
2 c Fresh bean sprouts
1 t Salt
1 lb Fresh noodles — or
2 c Cooked carrots — shredded
Combine marinade
-bowl — mix
-20 minutes —
-sauce in small bowl — mix
-into 1/2 inch cubes
-INADE++++++++++++++++++++++
1 t Dry sherry
2 ts Cornstarch
-ING
1/4 c Red bean paste
2 ea Tb Sugar
1 t Dry sherry
1 lg Onion — diced
2 qt -water
-Cold water
1 t Vegetable oil
1/2 lb Dry noodles
2 c Cucumber — shredded peeled
-ingredients in a small
Well — add pork, let stand
Ingredients for seasoning
Till smooth.

Heat oil in a wok over medium heat 1 minute;
stir-fry marinated pork 2 minutes until very lightly
browned; remove with slotted spoon, draining well over
wok; set aside. Remove oil from wok except 6 tbsp;
heat over medium heat 30 seconds; stir-fry onion until
tender; add seasoning sauce, bring to a boil; add pork
and garlic; stir-fry to mix well; remove and place in
a large bowl. Bring 3 quarts of water to a rapid boil
in a heavy 5 quart pot; place the bean sprouts in a
strainer; submerge in the boiling water for 5 seconds,
then plunge into iced water; remove and drain well.
Add 1 tsp salt and 1 tsp oil to boiling water; add
noodles; cook until tender; drain; divide noodles into
6 portions and place in 6 small bowls; spoon pork and
sauce on top. Garnish with carrots, cucumber and
blanched bean sprouts. Toss lightly before serving.
Yield: 6 bowls. Source: C. OZBURN ++++-

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Popularity: 2% [?]