DAUBE DE BOEUFS AUX CHAMPIGNONS ET A L’ORANGE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 kg Stewing beef
– into large pieces, each
– about 4 ounces
4 Carrots — peeled and cut
Into rounds
3 md Onions — coarsely chopped
2 Garlic cloves
1 Sprig of parsley
1 Celery rib — thickly sliced
3 Bay leaves
1 tb Thyme — fresh
– OR
1 t Thyme — dried
6 cl Marc de Provence
– or Cognac
7 1/2 dl Red wine — sturdy, such as
– Cotes de Provence
1 tb Olive oil — (1) extra virgine
6 cl Olive oil — (2) extra virgine
1 t Peppercorns — whole black
3 Cloves — whole
3 tb Butter — unsalted
500 g Mushrooms
1 tb Tomato paste
Salt
Pepper
1 Orange — grated zest and
– juice

One day before serving the stew: In a large nonreactive bowl, combine the
meat with the carrots, onions, garlic, parsley, celery, bay leaves, thyme,
marc, red wine, and the olive oil (1). Tie the peppercorns and cloves in a
piece of cheesecloth; add to the bowl and toss well. Cover and refrigerate
for 24 hours, stirring once or twice. Let the meat and vegetables return to
room temperature. With a slotted spoon, remove the meat from the marinade.
Drain well; pat dry on paper towels. Set the vegetables aside. Transfer the
liquid and the cheesecloth bag to a nonreactive large heatproof casserole.
Bring to a boil over medium-high heat. Boil for 5 minutes to reduce
slightly. Remove from the heat. In a large skillet, melt the butter in the
olive oil (2) over high heat. When the foam subsides, add half of the meat.
Saute, tossing, until browned all over, about 5 minutes. With a slotted
spoon, transfer the meat to the liquid in the casserole. Repeat with the
remaining meat. In the same skillet, saute the reserved vegetables until
browned, about 7 minutes. Transfer the vegetables to the casserole. Add the
mushrooms to the skillet. Saute until lightly browned, about 5 minutes; set
aside. Stir the tomato paste into the casserole. Bring to a simmer over
medium-low heat. Reduce the heat to very low and simmer, skimming
occasionally, until the meat is very tender, 3 1/2 to 4 hours. Stir in salt
and pepper to taste, the mushrooms, and the orange zest and juice. Discard
the cheesecloth bag of cloves and peppercorns. (The recipe can be prepated
2 to 3 days ahead and refrigerated. Reheat before serving.) Serve with
potatoes, rice, or pasta, and with the same wine used in cooking, a sturdy
red wine.

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Popularity: 3% [?]

Title: Herb-Pepper Cheese
Categories: Appetizers
Yield: 2 Cups

1 2.5 oz pkge. herb soup mix
1 8 oz. pkge. cream cheese,
-softened
1/2 c Butter or margarine,
-softened
2 tb Milk
1 tb White wine vinegar
1 Garlic clove, pressed
1 tb Grated onion
1/2 ts Freshly ground pepper

Combine all ingredients in a large bowl; stir well.
Cover and chill. Let stand at room temperature 30
minutes before serving with crackers and fresh
vegetables. Yield 2 cups. Typed in MMFormat by
cjhartlin@msn.com Recipe by Rita W. Cook-Southern
Living Magazine Apr.97

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Popularity: 3% [?]

CL WHIPPED CREAM

Recipe By : COOKING LIVE SHOW #CL8785
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups heavy whipping cream
1 teaspoon vanilla extract
1 tablespoon granulated sugar

In a bowl combine the cream, vanilla extract, and sugar. Whip until
soft
peaks form. The cream should have a satiny appearance. It should not
be
grainy.

Yield: About 3 cup

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Popularity: 10% [?]

Title: Fat-free pumpkin bran muffins
Categories: Breads, Low-fat
Yield: 12 servings

Non-stick cooking spray
1 c Canned solid-pack pumpkin
1 c High-fiber cereal shreds
3/4 c Skim milk
1/3 c Corn syrup, light or dark
2 Egg white; slightly beaten
1 1/4 c Flour
1/3 c Sugar
2 ts Baking powder
1/2 ts Salt
1/2 c Raisins

Spray 12 (2-1/2") muffin cups with cooking spray. In medium bowl combine
pumpkin, cereal, milk, corn syrup and egg whites. In large bowl combine
remaining ingredients. Add pumpkin mixture; stir until well blended. Spoon
into prepared muffin cups. Bake in 400 F oven 20 minutes or until
toothpick inserted in center comes out clean. Cool in pan 5 minutes.
Remove; cool on wire rack. Makes 12 muffins.

Each muffin provides: 0 g total fat, 0 g cholesterol, 150 Calories, 4 g
protein, 35 g carbohydrate, 340 mg sodium

* Source: Karo pamphlet * Typed for you by Karen Mintzias

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Popularity: 11% [?]

CURRY-LACED TOMATO-LENTIL BROTH

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Beans
Curry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Red lentils
4 c Water
1/4 ts Turmeric
2 c Canned crushed tomatoes
1 1/2 ts Cumin
2 ts Ground coriander
1/2 ts Cayenne pepper
1 t Minced onion
1 t Minced garlic
Salt to taste
1 tb Lemon juice
1 tb Vegetable oil
1 t Black mustard seeds
2 tb Chopped fresh coriander

From “Classic Indian Vegetarian and Grain Cooking,” by
Julie Sahni (William Morrow).

Wash lentils thoroughly. Place in a pot with 3 cups
water and turmeric. Cook, partially covered, until
very tender, about 30 minutes.

Combine lentils and 1 cup water in a deep pot. Whisk
to crush some of the lentils. Add the tomatoes, cumin,
ground coriander, cayenne, onion, garlic and salt and
bring to a boil. Lower heat and cook, partially
covered, 10 minutes. Add lemon juice.

Heat oil in a small skillet until hot. Add mustard
seeds and cover so the seeds do not fly out of the
pan. When they stop spattering, mix into soup. Stir in
fresh coriander.

Makes 6-8 servings.

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Popularity: 5% [?]

Title: Prawns with Peanut Sauce
Categories: Seafood, Low fat, Indonesian, Ethnic
Yield: 4 servings

1 lb Medium prawns
1 c White wine
1 1/2 tb Smooth peanut butter
2 tb Safflower oil
1 1/2 tb Light honey
2 tb Low-sodium soy or tamari
-sauce
2 ts Rice vinegar
1/2 ts Dark sesame oil
1/2 ts Cayenne pepper
1 tb Green onion; minced
1 1/2 ts Ground coriander
1/2 ts Ground cumin
4 c Steamed rice; (optional)

Recipe by: the California Culinary Academy Preparation Time: 0:25

1. Wash prawns, peel, and devein. Place in a large saucepan with wine. Cook
over medium-high heat until they turn bright pink. Set aside.

2. In a small bowl mix together peanut butter and safflower oil until
smooth. Add honey, soy sauce, vinegar, sesame oil, cayenne, green onion,
coriander, and cumin. Mix well, then add prawns. Place prawns and sauce in
saucepan and reheat. Serve over steamed rice (if desired).

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Popularity: 12% [?]

CREAM OF SHALLOTS SAUCE – GREAT CHEFS

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Sauces Masterchefs
Frisco

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Wine, white, dry
2 oz Juice, lemon
4 oz Cream, heavy
4 oz Butter
4 tb Shallots, chopped
Salt (to taste)
Pepper (to taste)
Oyster juice, from the
— shucked oysters

In a saucepan, cook the shallots, white wine, oyster juice and
lemon juice until all of the liquid has evaporated.

Add the cream and bring to a strong boil, whisking constantly.

Whip in the small pieces of butter until melted. Remove from
heat. Season to taste with salt and pepper.

Strain through fine sieve into another pan and keep warm.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Max Schacher, Le Coquelicot, Ross, Marin County, CA

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Popularity: 5% [?]

Title: Cold Gazpacho
Categories: Soups
Yield: 1 servings

1 Diced green pepper
4 Diced tomatos
1 Diced onion
3 Minced garlic cloves
3 c Water
1/4 c Wine
3 ts Lemon juice
1 Diced fine scallion

Puree all ingredients, except scallion, in blender. Add a little more
water if too spicy. Strain, discarding any vegetable pieces that did
not puree fully. Chill overnight. Serve in chilled glasses or bowls
with diced scallion floating on top.

MMMMM

Popularity: 4% [?]

Title: Chinese Pasta Salad with Creamy Ginger Dressing
Categories: Pasta, Salads
Yield: 4 servings

1 lb Precooked shanghai noodles
1/2 lb Snow peas
2 tb Coriander, chopped
1 tb Oil
1 ts Salt
1/2 ts Chinese cooking wine
3 tb Fresh ginger, grated
1 ea Egg yolk
2 ts Lemon juice
1 1/2 ts Soy sauce
1 tb Cream
1 ea Dash sesame oil for noodles
1/2 lb Shrimp, shelled deveined
2 tb Scallions, minced
1 x ——shrimp marinade——-
1/4 ts White pepper
1 x ———-dressing———-
1 ea Small garlic clove, crushed
1 ts Egg white
2/3 c Vegetable oil (not olive)
2 1/2 tb Sesame oil

Mix the marinade ingredients in a small bowl and add shrimp. Blanch
the noodles, rinse under cool water and sprinkle with sesame seed
oil, toss, and set aside. (You may want to trim noodles with scissors
to about 4 inches in length, to make serving easier.) Blanch whole
snow peas and set aside. Heat wok, add 1 tablespoon oil, when oil is
hot, add shrimp and stir-fry until pink. Set aside. DRESSING: In a
blender or food processor, mix ginger, garlic, egg yolk, egg white,
and lemon. Slowly drizzle in oil. Mix in soy and cream. Set aside.
Toss noodles, shrimps, and snow peas. Mix in dressing to tastee.
Garnish with scallions and coriander. Serve at room temperature.

MMMMM

Popularity: 6% [?]

Bul Kogi (Korean barbecue)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 pounds Beef short ribs
2 each Cloves garlic — crushed
1/4 cup Sesame seed — toastd/crushd
1 cup Grn onions — finely chopped
1 teaspoon Pepper
1 teaspoon Sesame oil
2 cups Soy sauce
1 cup Sugar
1/4 cup Oil

Place short ribs in bowl. Add garlic, sesame seeds, green onions, pepper,
sesame oil, soy sauce, sugar and oil and toss to coat meat well.
Cover and let stand at room temperature 2 hours. Barbecue over coals or run
under broiler, turning and basting often with marinade until meat is tender.
Los Angeles Times – Created by: Wailea Steak House, Hawaii

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Popularity: 22% [?]