Title: HONEY GLAZE FOR ROASTING
Categories: Sauces
Yield: 1 servings

All measures are per pound
Of meat being basted
1/4 c Honey
1/4 ts Dill weed
5 Turns pepper (about 2tb)
1/4 ts Ground fennel
1 ds Ground cinnamon
1/8 c Water

cook the whole mess in a double boiler until soft ball stage is reached,
rub on the meat, place in a covered pan and roast as normal Submitted By
WILLIAM BLAYLOCK On SUN, 12-12-93 (22:33)

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Popularity: 22% [?]

OKTAPODI KRASATO (OCTOPUS IN RED WINE)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 lb Young octopus
8 tb Olive oil
12 oz Shallots
1/2 c Red wine
6 tb Red wine vinegar
8 oz Canned tomatoes
-roughly chopped
2 tb Tomato puree
4 Bay leaves
2 ts Dried oregano
Black pepper
2 tb Parsley — chopped

First clean the octopus. Pull off the tentacles,
remove and discard the intestines and the ink sac, the
eyes and the beak. Skin the octopus and wash and
scrub it thoroughly to remove any traces of sand. Cut
it into 1 1/2 to 2 inch pieces and put it into a
saucepan over medium heat to release the liquid. Stir
the octopus until this liquid has evaporated.

Pour on the oil and stir the octopus to seal it on all
sides. Add the whole onions and cook them, stirring
once or twice, until they colour slightly.

Add the wine, the vinegar, tomatoes, tomato puree, bay
leaves, oregano and several grindings of pepper. Stir
well, cover the pan and simmer very gently for 60 to
75 minutes, checking from time to time that the sauce
has not dried out. If it does – and this would only
happen if the heat were too high – add a little more
wine or water. The octopus is cooked when it can be
easily pierced with a skewer.

The sauce should be thick, like a runny paste. If any
of the liquid separates, remove the lid from the pan,
slightly increase the heat and stir until some of the
liquid evaporates and the sauce thickens. Discard the
bay leaves and stir in the parsley. Taste the sauce
and adjust the seasoning if necessary.

Serve, if you like, with rice and a salad. A Greek
essential is country bread to mop up the sauce.

A Taste Of The Greek Islands by Pamela Westland

found on rec.food.recipes Stephanie da Silva
(arielle@taronga.com), moderator

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Popularity: 17% [?]

Title: COLD SWEET AND SOUR SOUP
Categories: Soups, Appetizers, Vegetarian, Chinese
Yield: 6 servings

3 oz Olive oil
7 oz Onion, chopped
10 1/2 oz Cabbage,chopped
10 1/2 oz Tomatoes, chopped
1 pt Water
3 1/4 oz Lemon juice
4 tb Honey
3 1/4 oz Orange juice
1 oz Tofu balls

Heat oil saute onions till translucent. Add cabbage
saute 5 minutes more. Add tomatoes, water, lemon
juice, honey simmer for 15 to 20 minutes. Season
with salt pepper remove from heat. Pour soup into
food processor puree to a smooth consistency.
Refrigerate for 6 to 8 hours. Before serving, blend
soup with orange juice. Place tofu balls in a dish
pour soup over the top. Garnish with julienned
cabbage chervil leaves.

“Vegetarian Times Cookbook”

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Popularity: 6% [?]

Baked Ham

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Creole Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 Ham,whole (16-18lb)

5 c Water

1/2 c Cider vinegar

2 Celery ribs

2 Bay leaves

1 ts Thyme

6 Cloves,whole

6 Allspice,whole

2 Garlic cloves,chopped

1 Onion,small,chopped

2 c Brown sugar,light,firm pack

Pineapple slices,canned

Cloves

Watercress

Sprigs of parsley

1. Put ham in roasting pan.

2. Combine water, vinegar, celery, bay leaves, thyme, cloves, allspice,

garlic and onion; pour over ham.

3. Bake in preheated 350′F. oven 3 1/2 to 4 hours, basting once every

hour.

4. Remove from oven; cool and remove skin.

5. Sprinkle with brown sugar; decorate with pineapple rings and stud with

cloves.

6. Bake in 300′F. oven until sugar browns and dries.

7. Garnish with watercress or parsley and serve.

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Popularity: 13% [?]

Title: HOLLANDAISE SAUCE #1 (BDGM08B)
Categories: Sauces, Microwave, Favorite, Condiments
Yield: 4 servings

2 Egg yolks
1 tb Lemon juice
1/2 ts Dry mustard
1/8 ts Salt
1/2 c Butter*

*I admit it, I have used margarine, instead. Into container of
electric blender measure yolks, juice, mustard salt. Microwave
butter (on HIGH) in glass measuring cup 1-2 minutes, until hot
bubbly. Turn electric blender to highest speed and GRADUALLY add
butter, mixing well until Hollandaise is creamy and thickened. Serve
over fresh asparagus, Eggs Benidict, Filet Mignon, etc.

MMMMM

Popularity: 10% [?]

Title: [THAI] khao tam kung (shrimp and rice soup)
Categories: Shrimp, Soup, Thai
Yield: 4 servings

2 c Nam sup (stock)
1 c Shrimp (about 10
-to the pound size)
1 c Cooked rice
1/2 c Kheun chai (chinese
-celery-celeriac), chopped
2 tb Nam pla (fish sauce)
1 tb Kratiem (garlic), crushed
1 ts Si-iew khao
-(light soy sauce)
1/2 ts Prikthai (black pepper),
-freshly ground
Bai chi (coriander/
-cilantro leaves),
-to garnish

(shrimp and rice soup) This is the answer to the question “if Thais eat so
much hot and spicy food, what do they eat for breakfast?” (but they also
eat som tam and curries…)

khao tam is a fairly bland and innocuous soup, that is always considered a
meal in itself (never served with other foods). Whilst it can be made with
almost any meat, it is most commonly made with seafood combinations, or
just plain khao tam.

Method Saute the garlic and reserve as a garnish.

In a saucepan, boil the stock, and add the celery, soy sauce, pepper and
rice, and bring back to a boil.

Add the shrimp and cook until it turns pink.

Serve immediately, garnished with the sauteed garlic and coriander leaves.

Serving Storage (serves 4)“Col. I.F. Khuntilanont-Philpott”

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Popularity: 19% [?]

Honey and Whisky Cake (Scottish)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz SR Flour
6 oz Butter
6 oz Soft Brown Sugar
3 Eggs,Beaten
4 tb Whisky
Grated rind of a small
Orange
—–BUTTER ICING—–
6 oz Icing Sugar
2 oz Butter
2 tb Clear Honey
Juice from the Orange
—–DECORATION—–
Toasted Flaked Almonds

: Set oven to 375F/Gas 5. Grease two 7 inch
sandwich tins. Cream the butter and sugar together in
a bowl. Add the orange rind. Beat in the eggs one at a
time and whisk until the mixture is pale and fluffy.
Sift in about half the flour and add the wiskey. Fold
into the mixture. Sift in the remaining flour and fold
in. Divide the mixture equally Between The two tins
and smooth the tops. Bake for 20-25 minutes until
light golden. Turn out on to a wire rack to cool.
: To make the icing, put the butter into a
mixing bowl. Add the honey and one tablespoon of the
orange juice. Sift in the icing sugar slowly and work
the mixture gradually until the ingredients are
combined. Sandwich the cakes together with half of the
buttercream. Smooth the remainder over the top of the
cake and decorate with the toasted almonds. :
:: From the booklet Scottish Teatime Recipies :: Typed
in for you By Ray Watson

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Popularity: 11% [?]

Title: ZUCCHINI FLOWER TACO
Categories: Mexican, Vegetables
Yield: 6 servings

6 Zucchini blossoms
1/2 ts Butter or margarine
1 7-inch flour tortilla
3 tb Shredded Jack cheese
1/2 ts Grated Parmesan cheese
3 Thin avocado slices
Salsa to taste

Rinse blossoms well, checking for insects. Melt butter over medium heat.
Add blossoms and cook, turning often, until wilted, 3-4 minutes. Remove
from pan.

Lay tortilla flat in pan and put blossoms on half the tortilla. Sprinkle
with cheese. Cook until cheese melts. Lay avocado slices on cheese, fold
tortilla over filling. Slide onto a plate and accompany with salsa.

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Popularity: 16% [?]

Chicken Barley Broth

Recipe By : Herald Journal, Logan, UT
Serving Size : 6 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Pounds Chicken Breasts Without Skin
2 Quarts Water
1/2 Cup Pearled Barley
1 Large Onion — Chopped
2 tsp Poultry Seasoning
1 tsp Salt
1/4 tsp Pepper
1/4 tsp Paprika
1 Bay Leaf
1 Cup Carrots — Sliced
1/2 Cup Celery — Chopped
8 Ounces Mushrooms — Sliced
10 Ounces Peas, frozen
Fresh Parsley

Combine chicken thighs, water, barley, onion, poultry seasoning, salt,
pepper, paprika and bay leaf in a dutch oven. Bring to boil. Cover,
reduce heat and simmer until chicken is fork-tender, about 45 minutes.
Remove chicken; skim fat brom broth unless you’re planning to chill the
finished soup overnight. The chilled fat could be lifted off just before
reheating.

Cool chicken; remove meat from bones and dice. Set aside. Add
carrots, celery and mushrooms to broth. Cover; simmer 20 minutes,
stirring occasionally. Return diced chicken to soup and peas and parsley.
Discard bay leaf; Cook until soup is heated through.

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Popularity: 28% [?]

BASIC CHEESE FONDUE

Recipe By : COOKING LIVE SHOW # CL8778
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Gruyere cheese, coarsely grated
8 ounces Emmentaler cheese, coarsely grated
4 teaspoons cornstarch
1 garlic clove — halved
1 1/2 cups dry white wine, preferably Neufchatel
2 teaspoons lemon juice
1 1/2 tablespoons kirsch, if desired
Freshly ground pepper
Freshly grated nutmeg, pinch

In a large bowl combine the cheeses and cornstarch and toss to coat.
Rub
the inside of a heavy saucepan with the garlic and discard the
garlic. Add
the wine and lemon juice and bring the mixture to a boil. Stir in the
cheese mixture gradually over moderate heat, stirring until smooth.

Stir in the kirsch, if desired. Season with pepper and nutmeg. Simmer
mixture for 2-3 minutes and transfer to a fondue stand set over a low
flame. Serve immediately, taking care to remember to continually stir
the
fondue to prevent it from separating.

Yield: serves 4-6

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Popularity: 13% [?]