SPICED ZUCCHINI AND PEAS IN TOMATO SAUCE (TOR

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Side Dish
Vegetarian Ethnic
Indian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Chopped red onions
3 Garlic cloves — minced
1 Celery rib — sliced
2 tb Canola oil
1/2 ts Tumeric
1/2 ts Cumin powder
3 c Cubed zucchini
2 1/2 c Tomato sauce
1 c Frozen peas
3 pn Cayenne pepper

Saute onions, garlic, and celery in oil for 2 minutes.

Add tumeric, cumin and zucchini. Cook over medium
heat for 5 minutes.

Add tomato sauce, peas and cayenne pepper and cook
until zucchini is tender, about 15 minutes.

Per serving: 109 cal, 4 g prot, 51 mg sod, 15 g carb,
5 g fat, 0 mg chol, 67 mg calcium

HINT: Use chopped fresh or canned tomatoes instead of
tomato sauce.

Source: Vegetarian Gourmet, Autumn 1993 Typed for you
by Karen Mintzias

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Popularity: 2% [?]

Maple Baked Beans~

Recipe By : Sophie Grigson, Style,The Sunday Times, September 29, 1996
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
500 Grams Dried Cannellini Beans — Soaked Overnight
1 Ham Knuckle — Soaked Overnight
2 Sprigs Thyme
1 Large Sprig Rosemary
1 Bay Leaf
1 Large Onion — Chopped
4 Cloves Garlic — Sliced
4 Strips Lemon Zest
150 Milliliters Maple Syrup
1 Tablespoon Tabasco Or Other Chilli Sauce — Or More ???
1 Tablespoon Dijon Mustard
1 Tablespoon Dijon Mustard
Salt And Pepper
Topping:
3 To 4 Eating Apples, Cored — Cut Into Eighths
30 Grams Butter — Softened
50 Milliliters Rum — Optional

Soak the beans overnight in plenty of water, then drain. Put into a pan and
cover with fresh water. Boil hard for 10 minutes. Reduce heat and simmer until
tender – about 45 to 60 minutes.Drain, reserving cooking water.

Put half the beans, together with half the onion and garlic, into a large, oven
proof casserole. Add herbs, tied together with a piece of string. Bury two of
the strips of lemon zest in the beans. Lay the ham knuckle on top, then cover
with remaining beans, onions, garlic and lemon zest. Mix syrup, Tabasco and
mustard and pour over. Season lightly with salt and pepper, then pour over just
enough of the reserved cooking water to cover. Cover the casserole tightly and
bake at 150F, 300 C,
gas mark 2 for 3 hours. Arrange the apple pieces decoratively over the beans.
You may not need them all. If there is rather too much liquid left in the dish,
scoop a little more out so that the apples can perch more comfortably. Dot with
butter and return to the oven for an hour. If using rum, pour it over the top
just before serving.

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NOTES : Based on a recipe from the Ontario Maple Syrup Producers Association
booklet of maple syrup dishes, this is an unusual take on slow-cooked beans,
sweetened with syrup, salted with the juices of the ham and spiced up with
Tabasco sauce. The apple slices bring together all the elements, so do not be
tempted to leave them out. The rum, however, is not essential.

Popularity: 3% [?]

CREAM OF CRAB SOUP – Correction

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Crabmeat
1/4 teaspoon Celery salt
1 Chicken bouillion cube
1 cup Boiling water
Dash pepper
1/4 cup Chopped onion
1 quart Milk
1 Tablespoon Butter
Chopped parsley
3 tablespoons Flour

Dissolve boullion cube in water. Cook onion in butter until tender, blend in
flour and seasonings. Add milk and bouillion gradually; cook until thick,
stirring constantly. Add crabmeat, heat. Garnish with parsley.

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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% [?]

Title: STEAMED PORK BUNS
Categories: Chinese, Pork
Yield: 12 servings

2 tb Hoi sin sauce
1 1/2 tb Oyster sauce
1 1/2 tb Soy sauce
1/2 ts Sesame oil
8 oz Barbecued Pork
4 Green onions
2 tb Vegetable oil
2 ts Grated pared fresh ginger
Root
1 Clove garlic, crushed
1 1/4 c Water
1 tb Cornstarch
3 c All-purpose flour
1 tb Baking powder
1/2 ts Salt
1/4 c Vegetable Shortening or lard
1 ts White vinegar
Water

———————-BARBECUED PORK———————-
2 Whole pork tenderloins,
About 12 ounces
1/4 c Soy sauce
2 tb Dry red wine
1 tb Brown sugar
1 tb Honey
2 ts Red food coloring,
If desired
1/2 ts Ground cinnamon
1 Clove garlic, crushed
1 Green onion

NOTE: these buns are cooked in bamboo steamers which
are available in Chinese and specialty gourmet
cookware stores. The round steamers can be purchased
in various sizes separately or in sets of two of three
tiers. For cooking, the covered steamer (s) is (are)
placed over boiling water in a wok or large saucepan.

The above is quoted directly from a section connected
to the recipe. This is my own note. I do not like
the flavor that a bamboo steamer imparts to recipes;
therefore, I bought an aluminum Chinese steamer. 1.
Combine hoi sin sauce, oyster sauce, soy sauce and
sesame oil. Chop pork and onions finely.

2. Heat vegetable oil in wok or fry pan over high
heat. Stir-fry ginger and garlic in the oil 1 minute.
Stir in hoi sin mixture. Cook and stir two minutes.
Combine 1/2 cup of the water and the cornstarch.
Blend into hoi sin mixture. Cook and stir until
liquid boils. Reduce heat to medium and simmer 2
minutes. Stir in pork and onions. Remove from heat.
Cool completely.

3. Combine flour, baking powder and salt in large
bowl. Cut or rub in shortening until mixture
resembles bread crumbs. Combine remaining 3/4 cup of
the water and the vinegar. Mix water-vinegar into
flour until dough sticks together. Shape dough into
ball. Knead on lightly floured surface 6 or 8 times.
Cover with plastic wrap and let stand 20 minutes.
Uncover and knead 4 or 5 more times. Divide dough
into 12 equal portions.
Shape each portions into a smooth ball.

4. Roll each ball of dough on lightly floured surface
into a circle 5 to 6 inches in diameter. Brush around
edges lightly with water. Spoon a heaping tablespoon
of pork mixture onto center of each circle. Carefully
pinch edges together to seal dough around filling.
Bring the two ends of dough over the seam and pinch
together.

5. Cut waxed paper into twelve 5-inch squares. Brush
one side of paper lightly with oil. Place a bun, seam
side down, on each square.

6.Place buns with paper in single layer on steamer
rack over boiling water. Cover and steam buns until
done about 20 minutes.

Yield: 1 dozen

BARBECUED PORK:

1. Remove and discard fat from meat.

2. Combine soy sauce, wine, sugar, honey, food
coloring, cinnamon, garlic and onion in large bowl.
Add pork, turning tenderloins to coat completely.
Cover and let stand at room temperature 1 hour or
refrigerate overnight, turning occasionally.

3. Drain pork, reserving marinade. Place pork on wire
rack over a baking pan.

4. Bake in preheated 350 degree F. oven until done,
about 45 minutes. Turn and baste frequently during
baking.

5. Remove pork from oven. Cool. Cut into diagonal
slices.

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Popularity: 2% [?]

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% [?]

Boogers On A Stick

Recipe By : Gross Grub, Cheryl Porter
Serving Size : 1 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces Jar cheez whiz
Green food coloring
25 To 30 pretzel sticks
—–TOOLS—–
Waxed paper
Long handled spoon
Platter

With an adults help, melt the cheeze whiz in the microwave or on top of the
stove, according to directions on the jar.

Allow the cheese to cool slightly in the jar.

Using a long handled spoon, carefully stir about three drops of green food
coloring into the warm cheese, using just enough to turn the cheese a delicate
snot green.

To form boogers: Dip and twist the tip of each prtezel stick into the cheese,
lift out, wait twenty seconds, then dip again. When cheese lumps reach an
appealingly boogerish size, set pretzels, booger down, onto a sheet of waxed
paper.

Allow finished boogers on a stick to cool at room temperature for ten minutes
or until cheese is firm.
Gently pull boogers off waxed paper and arrange on a serving platter. Serves 5
to 6 booger buddies.

Sicko Serving Suggestion: Place a bowl of chunky red salsa in the center of
the
platter so that guests can turn plain buggers into bloody ones.

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

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Popularity: 4% [?]

SALZBURGER NOCKERL

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ts Jelly, currant OR other
4 tb Cream, whipping
2 tb Butter, unsalted, cut in
— 4 pieces
9 lg Eggs, whites only
1/2 c Sugar
1/2 ts Vanilla
1/2 lg Lemon, juice of
4 lg Egg yolks
1/2 c Flour, all purpose,
— sifted

Preheat oven to 450 F. Place 4 shallow 9-inch oval gratin dishes
on a baking sheet. In each, put 1 teaspoon of jelly, 1 tablespoon of
cream and 1 piece of butter.

In a mixer, beat the egg whites on medium-high speed until they
form soft peaks. Gradually add vanilla sugar and lemon juice and
continue to beat until stiff and shiny.

Use a large rubber spatula to gently fold egg yolks and flour into
the beaten whites. Use a spatula to transfer 3 large mounds of the
mixture to each of the baking dishes; shape and smooth them. Bake
until puffed and golden (about 8 minutes.)

Serve immediately.

Source: New York’s Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Andy Kisler, Vienna 79 Restaurant, New York

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Popularity: 3% [?]

PICE BACH (WELSH CAKES) WELSH

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Plain flour
1 t Baking powder
1 t Mixed spice
4 oz Margarine
4 oz Lard
6 oz Caster sugar
4 oz Currants
2 Eggs
Milk

SIft the flour, baking powder, and mixed spice; rub
in the margerine and lard; add the sugar, currants
and beaten egg. Mix in Milk to make a stiff dough and
roll out 1/4″ thick. Cut into 2″ rounds and bake on a
hot griddle until golden brown, after about 4 minutes
on each side. British Cookery (BTA/BFPC)

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Popularity: 4% [?]

Title: REESE PEANUT BUTTER BARS
Categories: Snacks, Desserts, Chocolate
Yield: 30 servings

1 c Melted Margarine
1 c Peanut butter
2 c Graham cracker crumbs
2 1/2 c Powdered sugar
12 oz Chocolate chips

Mix first 4 ingredients and put into a greased 9 by 13 inch pan. Melt
chips and spread over bars. Ready to eat. ( Does not need baking). Cut into
bars. Yield: 24 to 30.

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Popularity: 3% [?]