SQUID WITH GREEN PEPPER AND BLACK BEAN SAUCE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Seafood
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 To 14 oz. squid
1 medium Green bell pepper — – cored and seeded
3 To 4 tb. vegetable oil
1 Garlic clove — finely chopped
1/2 teaspoon Finely chopped fresh ginger
1 tablespoon Finely chopped scallions
1 teaspoon Salt
1 tablespoon Black bean sauce
1 tablespoon Chinese rice wine or
1 tablespoon Dry sherry
Few drops of sesame oil

To clean the squid, discard the head, transparent backbone and ink bag. Peel
off
and discard the skin, then wash the squid and dry well. Open up the squid and,
with a sharp knife, score the inside of the flesh in a criss-cross pattern.
Cut
the squid into pieces each about the size of an oblong postage stamp. Blanch
the
squid in a pan of boiling water for a few seconds.
Remove and drain; dry well.

Cut the green pepper into small triangular pieces.
Heat the oil in a wok and stir fry the green pepper for about 1 minute. Add
garlic, ginger, scallions, salt and squid; continue stirring for another
minute.
Finally add the black bean sauce and wine or sherry; blend well. Sprinkle with
sesame oil and serve.

Origin: _Taste of China_ (a Cantonese recipe). Shared by: Ed Vroone.
Formatted
by Cathy Harned.

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Popularity: 2% [?]

PINEAPPLE WITH MINT AND COCONUT

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large ripe pineapple
3 tablespoons fresh mint leaves
1/4 cup shredded toasted coconut

Toss pineapple chunks with fresh mint and coconut. Chill until ready to serve.

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NOTES : THE DESSERT SHOW #DS3001

Popularity: 5% [?]

Farfel Cups

Recipe By : Adapted from an old Manishewitz flyer by Annice
Serving Size : 8 Preparation Time :0:00
Categories : **** Kugels
Pesach

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups matzo farfel — or 6 matzos,broken
1/2 cup margarine — or less
1/2 cup onion — minced
1/2 cup celery — minced
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon paprika
2 teaspoons chicken soup powder
1 egg — beaten
1/4 cup parsley — chopped
1 1/2 cups hot water
1 cup nuts — broken

Saute veggies in margarine till tender. Add farfel and toast lightly. Combine
seasonings and water and add. Add nuts. Form into cups on an oiled baking
sheet, using a 1/3 cup measuring cup to shaped them.

Bake about 20 min. at 375F.

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Popularity: 5% [?]

Tina posted some cookie recipes a couple of weeks ago (taken from
Eating Well magazine.) well I played with the recipe a bit and came up
with the following. I really like the results.
Last batch I accidentally skipped the egg replacer and the cookies
still came out great! so they are excluded here too. You may want to
experiment with this for different textures.

Banana-Date-Oatmeal Cookies
—————

1/2 Cup packed brown sugar
1/2 Cup Honey
2 large bananas (at least two cups mashed)
1 Tbsp vanilla extract
3/4 Cup chopped dates
2 Cups rolled oats, toasted
1/2 Cup rolled wheat flakes, toasted
1 Cup cake flour (all-purpose is okay but not as tender)
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp salt
some whole wheat flour (see instructions)

oven: 350 F
line 2 baking sheets with parchment or coat with non-stick spray
or use a non-stick tray.

Toasting oats: Heat a large skillet over medium/low-high flame and
add half the oats. Toast, stiring frequently until the oats begin
to color and become fragrant (5 minutes or so).

Mash bannana and mix with wet ingredients and brown sugar. If
banana isn’t overripe microwave a bit to make it mushy (30 seconds?)

Toast the grains a cup at a time and add them to the wet mixture as
the next batch is toasting. (This allows the grains to soak up some
moisture.)

Stir in remaining ingredients.

Pour some whole wheat flour into a dish. Scoop up around a
tablespoonful of the dough and dip one side into the whole wheat
flour. Stick the floured side onto the baking sheet (this will
prevent sticking both during baking and during storage.)

Bake for 10-12 minutes, or until lightly browned. Transfer cookies
to a wire rack to cool. Makes 3 dozen cookies.

Storage: I have had no problem storing these cookies for several
days. Store in an airtight container.

Notes: Because there is no fat to help them spread, the cookies will
be kind of lumpy. Do toast the oats, it ads depth to the flavor.

ALTERNATIVE: Take the original recipe and substiture one bananan for
the apple sauce. This produces a very dry (crunchy) cookie as opposed
to the chewy cookies of this recipe.

Popularity: 4% [?]

Plaintain Empanadas

Recipe By : Too Hot Tameles/tpogue@idsonline.com
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 small Poblano peppers — peeled and seeded
1/4 teaspoon pepper — ground black
1 cup cold refried black beans — canned
3 plantain ripe — unpeeled
1 banana ripe — peeled
1 teaspoon salt
2 scallion — sliced thin
1/4 cup peanut oil
1 cup crema recipe follows
1/4 cup Anejo, Romano or Feta Cheese — grated
1/4 cup Manchego or Feta cheese — grated
Creme Fraiche or sour cream — garnish

Preheat the oven to 350F

Cut a lenghthwise slit in each plaintain and set it on a baking sheet. Bake
until the flesh is thoroughly soft and oozing through the slit, 40 to 50
minutes, set aside to cool.

Meanwhile, make the stuffing: Finely dice the poblano chile. Combine with
beans, scallions, cheeses, and pepper in a mixing bowl and stir to combine.
The stuffing can be made up to a day in advance and reserved in the
refrigerator.

Make the dough in a food processor or in a mixer with a paddle attachment:
Peel, trim and discard any tough ends from the plantains. Combine the
plantains, banana and salt and pulse until a smooth puree is formed, or mix
until just blended. Be careful not to overwork the dough, or it will become
too starchy. Wrap in plastic and chill about 2 hours.

To assemble the empanadas, roll 2 tablespoons of the dough lightly between
your palms to form a ball. Line the bottom of a tortilla press with a small
plastic bag and place the ball of dough in the center. Place another small bag
over the dough and press to form a 3 1/2 inch circle. (If you do not have a
tortilla press, the dough can be flattened with the palm of your hand on a
counter, with a sheet of plastic above and below to prevent sticking.) Place
about 1 teaspoon of the bean stuffing on half of the dough circle and fold
over to enclose, pressing the edges to seal. Place the stuffed empanadas on a
platter and chill at least 30 minutes or as long as a day. (Stuffed empanadas
can also be frozen.)

To cook the empanadas, heat the peanut oil in a medium skillet over
medium-high heat. Fry 4 to 6 empanadas, at a time, shaking the pan constantly,
about 1 minute per side or until dark brown all over. If they darken too
quickly, as they may if very ripe plantains were used,. lower the flame
slightly.) Drain on paper towels. Serve hot with Crema, Creme Fraiche or sour
cream for dipping.

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Per serving: 509 Calories; 54g Fat (93% calories from fat); 2g Protein; 7g
Carbohydrate; 0mg Cholesterol; 2141mg Sodium

Popularity: 11% [?]

CHESTNUT SOUP WITH AMARETTO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Chestnuts, fresh
2 Carrot
2 Parsnip
1 Onion, small
1 Garlic clove
2 Scallion
3 Celery stalk
4 tb Butter
5 c Brown stock
Bouquet garni
3 tb Amaretto liqueur
1 c Cream, heavy
Salt — to taste
Pepper, black — to taste
Cayenne pepper
Nutmeg

Make a slash in the rounded side of each chestnut and
roast in a pre- heated 400 F. oven for 5 minutes.
Peel off the shell and inner skin. Peel the carrots,
parsnip, onion, and garlic. Finely chop all of the
vegetables, including the scallions and celery. Melt
the butter in a large saucepan over medium heat. Add
the vegetables and cook for five minutes, or until
soft but not brown. Add the chestnuts, stock, and
bouquet garni. Gently simmer the soup for 40 minutes,
or until the chestnuts are very soft.

Remove the bouquet garni and puree the soup in a
blender or food pro- cessor. Return the soup to the
saucepan, adding the amaretto, two- thirds of the
cream, and salt, pepper, cayenne pepper and nutmeg to
taste; the soup should be very flavorful. If a
sweeter flavor is desired, add a spoonful of brown
sugar.

To serve, ladle the chestnut soup into warmed bowls.
Pour a little of the remaining cream into each bowl
and marble it into the soup, stirring with a skewer.
Chestnut soup is extremely rich, so keep the rest of
the meal simple.

— Washington
Post

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Popularity: 3% [?]

BBQ RUB, DRY RIB SEASONING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bbq Rub
Cookoff

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 teaspoons SALT
1 teaspoon LEMON POWDER
2 1/2 teaspoons BLACK PEPPER
6 teaspoons SUGAR
2 teaspoons MSG
1 teaspoon PAPRIKA

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Popularity: 4% [?]

HOMMUS

Recipe By : Lisa Whicker/ Jubail, KSA
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Dips Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can chickpeas
2 cloves garlic
1/4 cup lemon juice, or more — to taste
1 teaspoon salt
1/3 cup tahini (sesame paste)
3 tablespoons olive oil
chopped parsley or cilantro
paprika or cayenne pepper

Drain chick peas, reserving liquid. Put chick peas, garlic, lemon juice,
salt and tahini (tahina) in blender container. Process until smooth, using
some of the reserved chick pea liquid as needed.

Place into small bowl. Drizzle olive oil on top and sprinkle with parsley
(or cilantro) and paprika (or cayenne). Serve with crackers or pita chips
(see recipe for “Arabic Bread Chips”).

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Popularity: 5% [?]

Springtime Pasta Salad

Recipe By : National Pasta Association
Serving Size : 8 Preparation Time :0:10
Categories : Vegetable Pasta, Rice, Couscous
Salad

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 ozs spaghetti, thin — cooked
1 1/2 c frozen broccoli cuts — thawed and cooked
1/2 c onions — chopped
2 cloves garlic — chopped fine
2 c frozen green peas — thawed
1/2 c bell peppers — chopped
8 ozs mushrooms — sliced
1/4 c parsley
—-Dressing—-
3 tbsps white vinegar
3 tbsps lemon juice
1 tbsp prepared mustard
1 tsp olive oil
2 tsps salt
1/2 tsp basil
1/2 tsp oregano
1/2 tsp thyme
1/4 tsp black pepper
1/8 tsp cayenne pepper

Prepare spaghetti according to package directions; drain. In a large pot,
cook broccoli in boiling water until crisp yet tender, about 4 minutes.
Drain and add to pasta. Add onions, garlic, peas, bell peppers, mushrooms,
and parsley to pasta. To prepare dressing, combine vinegar, lemon juice,
mustard, oil, salt, basil, oregano, thyme, black pepper, and cayenne pepper
in a mixing bowl. Pour dressing over pasta mixture and toss gently until
well mixed.

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Per serving: 276 Calories; 2g Fat (7% calories from fat); 11g Protein; 53g
Carbohydrate; 0mg Cholesterol; 660mg Sodium

Popularity: 5% [?]

Busy Day Soup

Recipe By : Senior Girl Scout Troop #120
Serving Size : 1 Preparation Time :1:15
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds ground beef
32 ounces mixed vegetables
56 ounces tomatoes
12 ounces tomato sauce
1 onion — chopped
1 cup barley
1/2 cup sugar
8 cups water — more if needed
salt — to taste
pepper — to taste

Brown ground beef and onions. Drain. Add rest of ingredients and
cook for at least 1 hour.

MAKES ALOT !!!!!!!!

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Popularity: 12% [?]