Elegant And Easy Gourmet Gefilte Fish

Recipe By : Cooking Live Show #CL8862
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds fish fillets (whitefish and pike — 1 1/2 pounds each)
4 medium bermuda onions — peeled and diced
— (about 2 pounds)
3 tablespoons vegetable or canola oil
4 large eggs
2 cups cold water
6 tablespoons matzah meal
1 tablespoon salt or to taste
2 teaspoons ground white pepper
2 tablespoons sugar
2 large carrots — peeled
parsley for garnish

Have your fish store grind the fillets or grind them yourself in a food
processor or meat grinder. Do not puree but fine grind. Saute the diced onions
in the oil until soft and transparent but not brown. Cool. In the bowl of an
electric mixer place fish, onions, eggs, water, matzah meal, salt white
pepper, and sugar. Beat at medium speed for 15 minutes. Grate in the carrots
and mix well. Pour the mixture into a greased 12-cup bundt pan. Smooth the top
with a spatula and bake in a preheated 325 degree oven, for 1 hour in a larger
pan filled with 2 inches of water. Cover with aluminum foil and continue
baking for 1 hour or until the center is solid. Cool for 5 minutes and then
invert onto a flat serving plate. Refrigerate for several hours or overnight.
Slice as you would for a torte and serve as an appetizer, garnish with
parsley.

Yield: 20 appetizer servings

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Popularity: 3% [?]

JUDITH’S WHEATEN BREAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads Irish
Cyberealm

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz Plain flour
1 t Level cream of tartar
10 oz Wheatmeal
2 oz Butter
4 oz Caster sugar
1 Egg
2 ts Level salt
2 ts Level baking soda
Buttermilk or sour milk

"Chuck all the dry ingredients into a bowl and mix. Add milk and egg
to give you a fairly soft dough. Bake in two loaf tins, or whatever at
375-400F, gas mark 6 or 7.

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Popularity: 1% [?]

HOT AND SWEET NUT BRITTLE

Recipe By : COOKING LIVE SHOW #CL8773
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound blanched whole almonds
1/4 cup cider vinegar
2 cups plus 1 tablespoon sugar
2 teaspoons salt
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 to 3/4 teasp ground red pepper (cayenne)

Preheat oven to 375 degrees F. Place almonds in 15 1/2 x 10 1/2-inch
jelly-roll pan. Bake 10 to 15 minutes until golden brown, shaking pan
occasionally. Cool almonds in pan on wire rack.

While almonds cool, in heavy 3-quart saucepan, heat vinegar and 2
cups
sugar to boiling over medium heat. Continue cooking over medium heat
until
mixture turns dark amber in color, 15 to 20 minutes, stirring
occasionally.
(If using a thermometer, temperature should read about 360 degrees
F.)

Meanwhile, in small bowl, mix salt, cumin, coriander, ground red
pepper,
and remaining 1 tablespoon sugar. Lightly grease large cookie sheet.

Remove saucepan from heat. Stir spice mixture into hot sugar syrup.
Add
almonds, and stir until evenly coated. Immediately pour mixture onto
cookie
sheet. With 2 forks, spread almond mixture to form a single layer.

Cool brittle completely on cookie sheet on wire rack. With hands,
break
brittle into small pieces. Store in tightly covered jar or tin for up
to a
month.

Yield: About 1 3/4 pound

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Popularity: 8% [?]

Title: Harvest Apple Pie
Categories: Apples, Desserts
Yield: 8 servings

MMMMM—————————CRUST——————————–
1 9″ double pie crust

MMMMM————————–FILLING——————————-
1/2 c Firmly packed brown sugar
1/2 c Granulated sugar
2 T All-purpose flour
1/2 t Cinnamon
1 T Shortening
6 c Apples,tart baking,
-peeled,sliced
3 T Apple cider or juice

MMMMM—————————GLAZE——————————–
Granulated sugar

1. Heat oven to 375′F.
2. For filling, combine brown sugar, granulated sugar, flour and
cinnamon. Cut in shortening with fork until crumbs form. Toss apples
with crumb mixture. Pour into unbaked pie shell. Sprinkle cider over
filling. Moisten pastry edge with water.
3. Roll top crust same as bottom. Lift onto filled pie. Trim 1/2″
beyond edge of pie plate. Fold top edge under bottom crust. Flute.
Cut slits or designs in top of crust for steam to escape.
4. For glaze, brush top with milk and sprinkle with granulated sugar.
5. Bake at 375′F. for 40-50 minutes. Cover edge of pie with foil last
10 minutes, if necessary, to prevent overbrowning. Cool until barely
warm or to room temperature before serving.

MMMMM

Popularity: 4% [?]

Fried Ice Cream2

Recipe By : MicroCookbook Cook’s Mexican Data
Serving Size : 4 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Quart Vanilla Ice Cream
1/2 Teaspoon Ground Cinnamon
1/2 Cup Sugar
1 Cup Cornflake Crumbs
Oil — for deep frying
1/4 Cup Honey
Whipped Cream
4 Maraschino Cherries

1. Let the ice cream stand at room temperature for about 5 minutes to
soften slightly.

2. Combine the cinnamon, sugar, and cornflake crumbs in a shallow
pan.

3. Using an ice cream scoop, make 4 large balls of ice cream. Roll
these balls in the crumb mixture to cover completely. Wrap in pieces
of aluminum foil and freeze for 5 hours.

4. Heat the oil to 450 F in a deep pan. As soon as it comes to heat,
uncover the ice-cream balls and deep-fry very briefly-about 2
seconds.Drain momen tarily and place in dessert dishes.

5. Top each ball with 1 tbs. honey, a little whipped cream, and a
maraschino cherry. Serveimmed iately.

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Suggested Wine: lt. or drk. w/lime wedge

NOTES : Submitted by Los Olivos, Phoenix, Tempe

Popularity: 5% [?]

Title: Popeye Pie
Categories: Diabetic, Vegetables, Cheese, Low-fat
Yield: 6 servings

10 oz Fresh spinach;or 12 oz froz
2 Eggs; well beaten
1 c 2% milk;
1/3 c Celery; chopped
1/4 c Onion; chopped
2 tb Parmesan cheese; grated
1/2 ts Salt;
1/2 ts Nutmeg;

Wash fresh spinach and discard stems. Steam in a covered saucepan
over low heat until the leaves are wilted. Drain in a colander or
sieve, press out liquid and chop spinach. (OR Thaw frozen chopped
spinach and press out liquid.)

Mix remaining ingredients together, then fold in spinach. Pour
mixture into a well greased 9 inch pie plate. Bake at 375 F for 45
minutes or until a knife inserted in the middle comes out clean. Cut
into 6 wedges and serve warm.

1/6 recipe – 71 calories, 1 protein choice, 1/2 fruit vegetable
choice 5 grams carbohydrate, 6 grams protein, 3 grams fat

Adapted from Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but
not tested by Elizabeth Rodier, Jan 1994

MMMMM

Popularity: 9% [?]

Title: CHOCOLATE PEANUT CLUSTERS
Categories: Candies, Microwave
Yield: 24 candies

1/2 c Milk Chocolate Chips
— (Hershey’s)
1/2 c Semi-Sweet Chocolate Chips
— (Hershey’s)
1 tb Shortening
-(do not use butter,
-margarine or oil)
1 c Unsalted, roasted peanuts

In small microwave-safe bowl, place milk chocolate chips, semi-sweet
chocolate chips and shortening. Microwave at HIGH (100%) 1 to 1-1/2
minutes or just until chips are melted and mixture is smooth when
stirred. Stir in peanuts. Drop by teaspoonfuls into 1-inch diameter
candy or petit four papers. Allow to set until firm. Store in airtight
container in cool, dry place. About 2 dozen candies.

Hershey’s is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.

—–

Popularity: 5% [?]

Kahlua Coffee Liqueur

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 liquor bottle w/top
2 cups 80 proof Vodka
2 cups Water
1 1/4 cups Granulated sugar
1 1/2 tablespoons Vanilla extract
1 1/2 tablespoons Instant coffee

Combine all of the ingredients in a saucepan. Cover and cook
over medium heat, tirring occasionally, until the sugar has
completely dissolved. Remove the mixture from the heat and
let it cool. BE Sure to keep it covered. Store in any empty
750 ml liquor bottle with a screw top or another bottle
with a resealable lid. It is very important that you use a
covered saucepan when making this drink. The alcohol will
boil away if the solution is not covered when it gets hot.
Also the longer this drink is bottled and stored in a dark,
cool, place the better it will taste. For the bet flavor,
store it for at least 30 days before drinking. Probably the
hardest part of making this simple receipe is not drinking
it before it matures.

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Popularity: 6% [?]

Title: Centennial Lemon Squares
Categories: Cookies
Yield: 8 servings

1 c Powdered sugar
1/4 ts Salt
1 c Flour
1/2 c Margarine
1 c Sugar
1/2 ts Baking powder
2 Eggs
4 tb Lemon juice
Lemon rind; grated
1 tb Margarine

Recipe by: Jo Anne Merrill
Preparation Time: 0:45
1. Combine 1/4 cup powdered sugar, 1/8 teaspoon salt and flour; mix
well. Work in 1/2 cup margarine. Press mixture in 8-inch square pan.
2. Bake in preheated 350-degree oven for 15 minutes. Remove from
oven.
3. Combine the 1 cup regular sugar, baking powder and remaining 1/8
teaspoon salt. Blend in slightly beaten eggs, 2 tablespoons lemon juice
and lemon rind. Spread over baked mixture. Return to oven. Bake for 20
minutes longer. Remove from oven and cool completely.
4. Combine remaining 3/4 cup powdered sugar, remaining two
tablespoons lemon juice and 1 tablespoon margarine for glaze. Spread over
lemon mixture. Cut into squares to serve.

—–

Popularity: 5% [?]

SPICY CHICKEN COCONUT SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
2 Chicken breast halves
1/2 c Slivered fresh lemon, with
-peel
3 tb Fish sauce
1 1/2 ts Chopped hot chile pepper, or
-to taste
2 Green onions, thinly sliced,
-including part of green top
1 1/2 ts Sugar
4 c Unsweetened coconut milk
2 c Chicken stock
3 ts Minced lemon grass or 1
-teaspoon grated lemon zest
1 c Whole straw mushrooms
1 tb Slivered galangal root or
-ginger root

[I prefer galangal--even dried, to ginger, but ginger
will do. S.C.]

Place chicken breasts in pan with just enough cold
water to cover. Bring to a boil over medium heat;
immediately reduce heat so water barely ripples.
Simmer uncovered, until done, about 12 minutes. Meat
should be moist and opaque throughout; cook only to
just beyond pink stage. Remove breasts and drain well.
Cool to room temperature; remove and discard skin and
bones. Shred meat into bite-sized pieces. Reserve.
Combine slivered lemon, fish sauce, chile pepper,
green onion and sugar; set aside. Combine coconut
milk, chicken stock, lemon grass, mushrooms and
galangal in a sauce pan over medium-high heat. Bring
to a boil, reduce heat and simmer, uncovered, until
lemon grass is tender, about 15 to 20 minutes. Add
reserved chicken and lemon mixture and heat through,
about 3 minutes.

Serves 6 to 8 as a first course or 4 as a main course.

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Popularity: 4% [?]