BROCCOLI BLUE CHEESE IN PREPARED PUFF

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 x Prepared puff pastry, defros
4 ea Eggs
1 lb Ricotta cheese
1/2 lb Crumbled bleu cheese
4 c Cooked chopped broccoli flow

Preheat oven to 400 degrees for 10 minutes. 1. Beat eggs until
light. Mix in both cheeses, pepper and nutmeg until 2. Stir in
broccoli. Set aside. 3. Roll out pastry large enough to fit into a
9 inch deep dish quiche 4. Pour filling into crust. Bake 30
minutes.

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Popularity: 3% [?]

Syros Island Nougat

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Candies Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Roasted pistachios almonds
2 cups Sugar
1 cup Corn syrup
1 cup Honey
1/2 teaspoon Cream of tartar
3 Egg whites
1/4 teaspoon Salt
1 teaspoon Vanilla
1/4 cup Oil for pan
Cornstarch (or see note)

Note: Sweet rice flour or thin rice wafers may be used instead of cornstarch to
line pan.

Roast nuts on shallow pan in preheated oven at 350 degrees F for 10 minutes.
Combine sugar, corn syrup, water, and cream of tartar in a deep sauce pot.
Stir
gently over medium heat until sugar dissolves and bring to a boil. After it
comes to a boil, cover pot for 5 minutes, then wash down sides of pot with a
clean brush to remove sugar crystals. Continue cooking on medium-high heat to
272 degrees F on a jelly thermometer. Remove from heat.
In a separate pot heat honey to boil.
Whip egg whites and salt until stiff and dry using a heavy electric mixer and
large bowl. Add a small amount of honey at first in a thin stream, very
slowly.
Beat in vanilla and continue adding remaining honey and then syrup. Beat
until
batch thickens and the beater slows down. Add nuts and blend in.
Oil a long shallow pan. Sift a thick layer of cornstarch or sweet rice flour
over it or lay rice wafers over bottom. Pour out the nougat. Dust top with
more
rice flour or thin rice wafers and let stand overnight to set. Cut into
rectangular pieces about 3/4″ by 1″ and wrap individually in heavy waxed paper.

From: “The Complete Greek Cook Book” by Theresa Karas Yianilos. Avenel Books,
New York.

Typed for you by Karen Mintzias

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Popularity: 4% [?]

MEXICAN VEGETABLE PART:

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Frozen corn
1 pt Tomatoes ( i used the
Tomatoes my mom and i canned
Last
Summer)
1/4 c Green pepper, chopped
3/4 c Onions , sliced how you like
‘em
2 tb Chopped fresh cilantro
1 tb Lime juice
1 cn Pinto beans
2 3 cloves garlic, pressed or
Minced
1/4 c Chuncky picante sauce
Corn meal-crust part:
1/2 c Skim milk
1/4 c All purpose flour
1/4 c Yellow cornmeal
1/4 ts Chili powder
2 Eggs/egg whites/egg
-substitute, beaten
1/2 c Reduced fat monterey jack
-or cheddar cheese, or
-some combo thereof

saute the onions and pepper in a large skillet over
medium heat, just until soft. stir in rest of
vegetable ingredients; simmer 15 minutes or so. salt
and pepper to taste.

in a mixing bowl combine cornmeal crust ingredients;
whisk briefly then turn in to a vegetable-sprayed pie
dish. bake at 475 for 10 minutes or until puffy and
brown. add vegetable mixture, then sprinkle cheese on
top. bake ten minutes more or so or just until the
cheese is the way you like it.

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Popularity: 5% [?]

BEEF AND BROCCOLI WITH GARLIC SAUCE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chinese Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Beef steak
1 tablespoon Vegetable oil
1/2 teaspoon Salt
1 dash White pepper
1 1/2 pounds Broccoli
1 teaspoon Cornstarch
1 teaspoon Sesame oil
1/4 cup Chicken broth
2 tablespoons Vegetable oil
1 tablespoon Vegetable oil
1 tablespoon Finely chopped garlic
1 teaspoon Finely chopped ginger root
2 tablespoons Brown bean sauce
1 cup Sliced canned bamboo shoots

Trim fat from beef steak; cut beef lengthwise into 2-inch strips. Cut strips
crosswise into 1/8-inch slices. Toss beef, 1 tbs vegetable oil, the salt and
white pepper in a glass or plastic bowl. Cover and refrigerate 30 minutes. Pare
outer layer from broccoli stems. Cut broccoli lengthwise into 1-inch stems;
remove flowerets. Cut stems into 1 inch pieces. Place broccoli in boiling
water; heat to boiling. Cover and cook 2 minutes; drain. Immediately rinse in
cold water; drain. Mix cornstarch, sesame oil and broth. Heat 12-inch skillet
or wok until very hot. Add 2 tbs vegetable oil; rotate skillet to coat bottom.
Add beef; stir-fry 2 minutes or until beef is brown. Remove beef from skillet.
Heat skillet until very hot.
Add 1 tbs vegetable oil; rotate skillet to coat bottom. Add garlic, ginger root
and bean sauce; stir-fry 30 seconds. Add bamboo shoots; stir-fry 1 minute.
Stir in beef and broccoli. Stir in cornstarch mixture; cook and stir 15 seconds
or until thickened.

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Popularity: 6% [?]

Title: Grilled Thai Chicken Salad
Categories: Chicken, Greensalads, Chinese
Yield: 6 servings

6 Chicken breast, boned, skind
8 c Romaine lettuce; shredded
1 bn Green onion; white part,
-chopped
1/2 c Red onion; diced
1/2 c Cilantro; snipped
1/2 c Rice wine vinegar
1/4 c Extra virgin olive oil
2 1/2 T Soy sauce
1/2 T Crushed red pepper flakes

200 CALORIES. Preheat broiler and brush rack lightly with oil. Place
chicken breasts on rack. Broil 3 inches from heat source for 6-7
minutes or until cooked through, turning breasts over after 4
minutes. Meanwhile, combine lettuce, green onion, red onion and
cilantro in large bowl; toss to mix well. To make dressing combine
vinegar, olive oil, soy sauce and crushed red pepper and mix
thoroghly. To serve, place greens on plates. Slice chicken and
arrange on greens. Drizzled each serving with dressing.

MMMMM

Popularity: 24% [?]

Title: PEKING DUCK BONE SOUP
Categories: Loo, Chinese, Poultry, Soups
Yield: 6 cups

For the broth:
Bones from 1 Peking duck
Carcass, neck, gizzard,
Wings, leg thigh bones
1 Scallion
1 sl Ginger
Soup:
1 lb Celery cabbage
-(ch’ing tsai)
2 oz Dried bean thread
-(bean vermicelli)
Water
2 tb Oil
2 sl Ginger
1/2 tb Salt
1/2 ts MSG
6 c Peking duck bone broth
-from above (if there’s
-not enough, cut with
-chicken broth or water)
2 oz Chinese or Smithfield ham
-slivered
1 Duck gizzard, from the
-broth pot, sliced thin

Originally, Peking duck was served in three courses,
to wit:

1. the familiar pancake, scallion, and sauce bit
(cucumber slivers also sometimes), with which the skin
was served without the meat;

2. the meat, combined with stir-fried vegetables in a
soy-based sauce, served alone or with rice;

3. a soup made with the bones of the duck just eaten.

Now, in our streamlined 20th century, the courses are
combined into one, the meat wrapped up with the skin
and the scallion in the pancake, the vegetable course
is omitted, and the soup is presumably drunk by the
staff.

Cut cabbage across into 1 – 1.5″ chunks (these will
separate on cooking). Soak bean thread in water until
soft, then cut into 6″ lengths (Warning – if you omit
this cutting, you may find a guest choking on the
stuff, which I did once).

Simmer in water to cover for 45 min: bones from 1
Peking duck: carcass, neck, gizzard (which had been
roasted with the duck), wings, leg and thigh bones.
Season with 1 scallion and 1 slice ginger.

Heat oil in a soup kettle. Add ginger, salt, and
cabbage. Stir-fry 1 min. Add all remaining ingredients
except bean thread, gizzard, and MSG (if used). Cover
and cook until cabbage is tender, 3 min or so. Bring
soup to a boil, add bean thread, gizzard, and MSG.
Turn heat off. Serve immediately.

From: Michael Loo

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Popularity: 9% [?]

Pizza (Pissaladiere — for the French word for tomato-less and
cheeseless pizza, … I still think tomato slices would be a good
addition, and tomato sauce might work as long as it’s not too liquidy.

1 tbsp. baker’s yeast
1 tbsp. Sucanat
1 cup warm water

2 cups unbleached white flour
1 cup whole wheat flour
1 cup corn flour (approximate)

3 tbsp. dried tomato bits
1 cup water
1 1/2 tsp. salt

filling can be slightly steamed veggies of your choice, i used:

1 red capsicum (a red “bell pepper”) this is the decorative topping
1 orange banana pepper (hot) this too is decorative (hot) topping
4 small eggplant (2 medium or 1 large)
water

3 small leek (2 medium or 1 large)
water

1 1/2 tbsp. capers
2 tbsp. balsamic vinegar (approximate)
10 basil leaves
salt
cracked black pepper

Preparation: Turn oven to 400 F, place red capsicum (cut side down), orange
banana pepper, and sliced eggplant in oven. Use pie pan for the eggplant,
because then you can add a little water to it as needed, as it will seem dry
after some time in the oven. These cook for about 30 minutes.

Prepare a spring form cake pan with a bit of oil or Pam, and dusted with corn
meal or corn flour. The diameter is about 8-9“.

Meanwhile, combine baker’s yeast, Sucanat and warm water, place in
warm place so it will ”grow“ and get foamy. Then, combine 3 cups
flour and salt, set aside.

Slice leek and saute in water, until carmelized (preferably). Simmer
more water in another pot and add dried tomato bits, simmer a minute
to get soft, drain but retain the water which will be tomato-colored.
By this time the yeast will have ”grown“, pour this in with the 3 cups
of flour and salt, add tomato bits, and 1/2 cup of the tomato-water.
Stir. Prepare a flat surface with corn flour, kneading some of this
into the dough to get it ready to roll out. Roll out into a wide
circle, about 5 inches wider than your pan. Be innovative in picking
this up and placing it centered in your pan. The extra width will go
up the sides of the pan. (I cut a circle about 1″ wider than the pan,
dusted it well with the flour, then rolled it loosely to pick it up
and place it in the pan, then unroll, then add the rest of the dough,
packing it up along the sides).

Place this in a warm spot, and fill with the cooked leek, and salt
lightly. Take eggplant out of the oven, layer it over the leek,
sprinkle with balsamic vinegar, add a layer of basil leaves, then a
second layer of eggplant, sprinkle with salt and cracked black pepper.
Sprinkle with capers, letting some get embedded into the dough. As
you are doing all this, the dough will be rising. Dot with *nofat*
cheese (optional). Slice the cooked red pepper and banana pepper
lengthwise into 8 to 12 strips each. Peel the peppers if you can
(paper bag technique may work), may be easier to peel the banana
pepper before you slice, and peel the red pepper after you slice.
Assemble pepper strips, alternating the two kinds, in a sunray
pattern. Sprinkle everything with the remaining balsamic vinegar.
Dot center with whatever you have left, a bit of *nofat* cheese or a
basil leaf.

Bake 20-30 minutes. Slice and serve. Voila! For anyone wanting to
make their own modifications on this ”pizza", your ideas would be much
welcomed.

Popularity: 3% [?]

STRAWBERRY PASTRIES WITH VANILLA CUSTARD

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Sheets, frozen puff pastry
– dough, thawed
4 tb Powdered sugar
2 pt Strawberries
—–VANILLA CUSTARD—–
1 Vanilla bean
1 c Half-and-half
3 Egg yolks
2 tb Granulated sugar
1/2 c Whipping cream

1. Roll each sheet of dough out to about 12-by-6 inches. If desired, sift
powdered sugar over counter before rolling. Cut each sheet into 4 even
pieces.
2. Cover baking sheets with waxed paper. Place dough on prepared sheet.
Prick with a fork. Sift powdered sugar over dough. Refrigerate for 30
minutes.
3. Bake dough at 425 for about 5 minutes. Increase temperature to 450 and
bake for another 3 to 5 minutes until pastries are light, golden and
puffed. Let cool on wire rack.
4. Split vanilla bean open lengthwise. Place in a heavy saucepan. Add
half-and-half. Bring to a boil. Cook over medium-low heat for about 10
minutes. Remove vanilla bean.
5. In a bowl, beat egg yolks and sugar until smooth and creamy. Add a
little hot half-and-half, whisking. Pour this mixture back into saucepan.
Bring to a boil, whisking constantly until thick and creamy. Do not boil
or custard will curdle.
6. Remove custard sauce from heat. Beat until smooth. Whip cream until
soft peaks form. Add to vanilla custard. Spread over half of the baked
pastries. Cover with sliced strawberries. Top with second half of
pastries. Dust with powdered sugar. Serve.

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Popularity: 22% [?]

Title: CHORIZO (MEXICAN SAUSAGE)
Categories: Pork, Mexican, Meats
Yield: 20 servings

20 Sausage casings (pork
-casings for authentic
-links)
Vinegar
2 lb Lean pork trimmings
8 oz Beef OR pork fat
2 md Onions, quartered
8 Cloves garlic, pressed
1/2 c Cider vinegar
1/4 c Tequila (optional)
1/4 c Ground red chile, mild OR
-hot
1 ts Ground cinnamon
1 1/2 ts Ground comino
1 ts Ground Mexican oregano
1 tb Salt

..I [=Jane Butel] have generally made bulk sausage, as
it is much easier. Sausage has to be taken out of the
casing for most uses anyway.

1. Clean the casings, rinse well with water, then
pour vinegar through them. Set aside.

2. Use a food processor or the coarse blade of a meat
grinder, grind the meat and fat. Add the onions,
garlic, vinegar, tequila and seasonings, using the
hotness of chile powder your family and guests will
prefer.

3. Stuff the casings. First cut the casings into
3-ft lengths and tie one end together. Use either a
funnel or filling tube to fill the lengths. Tie at
about 4-inch intervals with heavy thread.

4. Place on a cookie sheet covered with wax paper.
Set on the counter for about 2 hours, then refrigerate.

5. After a day, freeze what you will not use within a
week or two. Mixture should ripen for at least 8 hours
before using.

Notes: If you have no food processor or grinder, buy
triple ground pork. Prepare the recipe once and taste
for the mildness or hotness of the ground red chile.
Adjust to suit your taste for the next time you make
sausage.

Freezing hints: Mold the sausage into 1/2-pound lumps
and freeze between pieces of foil inside a heavy
plastic bag.

Maximum recommended freezer storage: 3 months.

Makes 20 sausages or 2 2/3 pounds bulk sausage.

From: JANE BUTEL’S TEX-MEX COOKBOOK by Jane Butel,
Harmony Books, New York. 1980. ISBN 0-517-539861
Shared by: Karin Brewer, Cooking Echo, 7/93

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Popularity: 4% [?]

Title: ORIENTAL STUFFED CHICKEN ROLLS WITH SWEET-SOU
Categories: Chinese, Chicken
Yield: 5 servings

5 lg Chicken breasts, boneless
2 c Buttermilk baking mix
1/3 c Chopped green onions
2 tb Oil
1 c Minced shrimp
8 oz Water chestnuts, drained and
-chopped
3/4 c Bean sprouts, rinsed and
-drained
3 tb Soy sauce
1 tb Instant chicken bouillon
2 tb Cornstarch mixed with 1/4
-cup water
2 Eggs, slightly beaten with 2
-tablespoons water
Oil for deep-fat frying
Sweet-sour Apricot Sauce
1/4 c Apricot preserves
1/2 c Packed brown sugar
2 tb Cider vinegar
2 tb Soy sauce
1/2 ts Dry mustard

Looking for a new way to treat some leftovers,
Margaret Thompson of Chicago, an innovative cook,
decided to use chop suey as a filling for a
French-style chicken roll. The dish was such a success
that she went one step further and concocted a
delicious Oriental-style filling of her own.
Buttermilk baking mix gives the chicken an
extra-crunchy coating, topped by a sauce quickly made
from apricot preserves. To round out the menu, Mrs.
Thompson serves crisp Chinese noodles or steamed rice,
cabbage slaw with an oil-vinegar dressing, fruit
compote with Chinese almond cookies and tea.

Place chicken between pieces of waxed paper and with a
mallet or broad side of a cleaver, pound thin. Dredge
in baking mix; set chicken and baking mix aside.

In large skillet, saute onions in oil until tender.
Add shrimp, water chestnuts, bean sprouts, soy sauce
and bouillon; cook and stir until shrimp are opaque.

Add cornstarch mixture; cook and stir until thickened.

Place 2 tablespoons filling at one end of each breast
half; roll up and secure with toothpicks. Dip in egg
mixture; roll in remaining baking mix.

Heat oil in fryer to 400~F. Fry rolls 2 at a time 10
minutes or until golden brown. Drain; keep warm in
300~ oven until serving time. Serve with Sweet-sour
Apricot Sauce.

NOTE: chicken can be pounded and dredged and filling
can be made a day ahead. Refrigerate until ready to
use. Sauce keeps refrigerated at least one month.

Sauce Combine all ingredients in small saucepan. Stir
over medium-low heat until sugar dissolves. Serve warm
or at room temperature.

Makes about 2/3 cup.

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Popularity: 4% [?]