Shrimp and Sweet Corn Ravioli with Corn Coulis and Blackpepper

Recipe By :CHEF DU JOUR SHOW #DJ9118
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Sauce:
1 onion, finely diced
4 ears of corn, kernels removed from cob — cobs reserved
1 tablespoons olive oil
4 cups water
Salt
Pepper
Cayenne pepper
2 to 3 tablespoons unsalted butter
1 spice bag

In saute pan heat olive oil and cook onions until transparent. Add corn and
cook until very tender,
about 7 – 10 minutes. Set aside. Slice cobs. Place cob slices in a sauce
pan and cover with water.
Bring to a boil and add spice bag. Let simmer until you have 2 cups of
liquid. Strain broth and
discard cobs and spice bag. Add broth to onions and corn mixture. Let
simmer for about 5 minutes
and then place in a food processor. Process until smooth. Pass through a
strainer and season with
salt, pepper and cayenne to taste. Whisk in butter. Set aside and keep
warm.

* Spice Bag: 1/2 bay leaf, 1 sprig of thyme, 10 white peppercorns, 5
parsley stems placed
together in tied cheesecloth

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NOTES : See Recipe for Sweet Corn Raviol

Popularity: 5% [?]

Title: IMPOSSIBLE BEEF ENCHILADA PIE
Categories: Impossible, Mexican, Ground beef, Cheese
Yield: 1 servings

1 lb Ground Beef
1 c Onion; chopped
2 Cloves Garlic; Chopped fine
2 ts Chili Powder
1/2 ts Dried Oregano
1/2 ts Salt
1/4 ts Pepper
8 oz Enchilada Sauce
2/3 c Tortilla Chips; Crush Fine
2 c Cheddar Cheese; Shredded
1 1/4 c Milk
3 Eggs
3/4 c Bisquick

Heat oven to 400~. Grease 10″ pie plate. Brown
hamburger with onions, then drain grease. Stir in
garlic, chili powder, oregano, salt, pepper and 1/2 C
of Enchilada sauce. Sprinkle crushed tortilla chips
evenly in the pie plate. Top with 1-1/2 C of the
cheese; spread with meat mixture. Beat milk, eggs and
Bisquick until smooth, 15 seconds in blender on high.
Pour into pie plate. Bake until knife comes out clean,
25 to 30 minutes. Spread remaining sauce over top,
sprinkle with remaining cheese. Bake until cheese is
melted, 3-5 minutes longer. Cool 10 minutes before
serving. Can top with sour cream if desired.

—–

Popularity: 4% [?]

Tyler Texas Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chili Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Ground round
3 large Onions
7 Cloves garlic
3 teaspoons Ground cumin
3 teaspoons Cayenne pepper
1 tablespoon Red pepper flakes
5 tablespoons Chili powder
2 Bay leaves
2 cans (28 oz) Tomatoes
1 medium Bell pepper — diced
2 cans (12 oz) Tomato paste
1 can (28 oz) Chili beans
3 ounces Canned Jalapeno peppers — sliced

Brown beef, onions, and bell pepper. Add garlic. When browned add rest of the
ingredients except beans and jalapenos. Simmer for 2 hours. Add beans and
jalapeno peppers and simmer for one hour longer.

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Popularity: 4% [?]

MORNING GLORY MUFFINS 2

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c All purpose flour
2 1/2 c Sugar
4 ts Baking soda
4 ts Cinnamon
1 t Salt
4 c Coarsely grated carrots
1 c Raisins
1 c Chopped pecans
1 c Sweetened shredded coconut
2 Tart apples, peeled and
-grated
6 lg Eggs
2 c Vegetable oil
2 ts Vanilla

Into a large bowl sift together the flour, the sugar,
the baking soda, the cinnamon and the salt and stir in
the carrots, the raisins, the pecans, the coconut and
the apples. In a bowl whisk together the ggs, the
oil, and the vanilla, add this mixture to the flour
mixture, and stir the batter until it is just
combined. Spoon the batter into well-buttered 1/3 cup
muffin tins, filling them to the top, and bake the
muffins, in batches if necessary, in the middle of a
preheated 350 degree oven for 30 to 35 minutes, or
until they are springy to the touch. Let the muffins
cool in the tins for 5 minutes and turn them out onto
a rack. Makes about 30 muffins.

Submitted By KDECK@EPAUS.ISLAND.NET (KAREN DECK) On
22 MAR 1995 184045 ~0600

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Popularity: 9% [?]

Cooked Salad Dressing

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salad Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Sugar
3 tablespoons Flour
1/2 teaspoon Mustard
1 teaspoon Salt
1/2 teaspoon Paprika
1/8 teaspoon White pepper
2 Eggs — beaten well
1/2 cup Vinegar
1/2 cup Water
1/4 cup Butter — melted

Mix dry ingredients thoroughly. Beat eggs in the top of a double boiler
and add dry ingredients. Add vinegar and water slowly, stirring to keep
the water smooth. Stir and cook until dressing is thick and smooth, about
10 minutes. Add the butter and mix we ll. Cool and store in the
refrigerator. Use on potato, vegetable or mixed fruit salads.

Many of the recipes in this collection did not contain amounts or oven
temperatures. I have typed them in as they appear in the book, typos and
all.

Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by
Carolyn Shaw 5-95

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Popularity: 6% [?]

From: Michelle Dick

Proper Hot Chocolate (updated for the 90s):

Pour a cup of evaporated skimmed milk (either straight or cut half
with skimmed milk) in a microwave safe container. Nuke for under a
minute until hot and fragrant (do not boil). In cup you will drink
from, put in Droste cocoa and sugar (to your personal taste) and mix.
Add just a little of the heated milk and whisk till smooth. Then,
using a hand blender, beat the remaining milk until frothy (if you use
a good aerating blender (like the Braun) you can approximate a steamed
milk very well). Add frothy milk to the chocolate slurry and blend.
Drink immediately.

Additions:

A little vanilla or brandy is also dandy. And butterscotch Shnapps is
out of this world.

Popularity: 5% [?]

PEANUT BUTTER/BRAN MUFFINS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Diabetic Nuts
Holiday Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Whole Wheat Flour
1/3 c Bran
2 ts Baking Powder
1 tb Sugar
1 Egg
1/4 c Peanut Butter
1/2 c Lowfat Milk
1/3 c Peanuts, chopped

Combine the flour, bran, baking powder and sugar in a
bowl. Add the remaining ingredients and blend.

Spoon into oiled muffin tins or paper muffin cups.

Bake in a 375-degree oven for 15 to 20 minutes.

Makes 8

One Muffin üalories: 140 Carbohydrates: 12 Protein:
6 Fat: 9 Sodium: 104 Potassium: 184 Cholesterol: 35

Exchange Value: 1 Bread Exchange + 2 Fat Exchanges

Source: Holiday Cookbook, American Diabetes
Association, ISBN 0-13-024894-0, by Betty Wedman,
M.S.,R.D.

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Popularity: 25% [?]

Baked Apples in Caramel Cream

Recipe By : Oct/Nov ’96
Serving Size : 4 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tbsp brown sugar
1/4 c hot water
4 lg rome beauty apples — cored
1 tbsp lemon juice
12 caramels
1/2 c whipping cream

Combine brown sugar and water in an 8-in. square baking dish. Peel the
top half of each apple; brush with lemon juice. Place in the baking
dish. Fill each with three caramels. Bake at 350 for 60-65 minutes or
until apples are tender, basting every 20 minutes. Carefully lift
apples, allowing any caramel in centers to drip into pan, and place in
individual dessert dishes. Pour sauce into a small saucepan; add
cream. Cook and stir over medium-low heat until sauce is smooth and
thick. Spoon over apples; serve immediately.

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Popularity: 4% [?]

Title: Spinach-Radiccho Salad
Categories: Salads
Yield: 4 servings

1/4 lb Radicchio, Washed
1/2 lb Fresh Spinach Washed
Torn
1/2 c Thinly Sliced Mushrooms
1 Sweet Red Pepper Thinly
Sliced
8 Pitted Black Olives, Sliced
1/4 c Red Wine Vinegar
2 tb Lemon Juice
1 tb + 1 1/2 t. Olive Oil
1/4 ts Freshly Ground Pepper
1 tb + 1 t. Grated Parmesan
Cheese

Combine Radicchio, Spinach, Mushrooms, Red Pepper Olives in
Individual Salad Bowls. Cover Chill Until Serving Time. Combine
Vinegar, Lemon Juice, Olive Oil Pepper in A Glass Jar; Cover
Shake Vigorously. Pour Mixture Evenly Over Salads. Sprinkle Each
Salad With 1 t. Parmesan Cheese Before Serving.
Fat 7.6. Chol. 1.

MMMMM

Popularity: 7% [?]

1 clove garlic
2 tbsp. vegetable oil
1 lb. ground chuck
1 bay leaf, crumbled
1 tsp. sage
Salt and pepper
6 c. thinly sliced, peeled potatoes
1 c. sliced onion
1 (16 oz.) can tomatoes
Paprika
Grated cheese
Brown 1/2 garlic clove in vegetable oil in skillet. Discard
garlic and brown meat in oil; slowly, with bay leaf and sage. Stir
with fork to break up meat. Add 1 teaspoon salt and dash of pepper.
Remove meat and brown remaining sliced garlic in drippings. Remove
garlic. Add potatoes and brown, stirring often. Add onion and 2
teaspoons salt. Arrange layers of potato mixture, meat, and
tomatoes in 2 1/2 quart casserole. Top layers should be tomato and
potato. Sprinkle with paprika. Top with grated cheese. Bake at 375
degrees for 1 hour or until done.

Popularity: 3% [?]