Cheddar, Ham and Broccoli Sauce

Recipe By : Family Circle – 4/22/97
Serving Size : 4 Preparation Time :0:10
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz elbow macaroni
1 sma bunch broccoli — cut in bite-size
2 tbsp olive oil
1 med onion — chopped
6 oz smoked ham — diced
2 cloves garlic — finely chopped
1/2 tsp salt
1/8 tsp black pepper
2 c sharp cheddar cheese — shredded

Cook macaroni in large pot of boiling water following package
directions. Stir in broccoli 2 minutes before end of cooking.

Meanwhile, heat oil in large, deep, nonstick skillet over medium-high
heat. Add onion and ham; cook, stirring, until onion has softened,
about 2 minutes. Add garlic; season with salt and pepper.

Drain pasta and broccoli, reserving 1/4 cup water; toss in bowl with ham
mixture and cheddar. Add 3 tbsp water, more if needed.

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Popularity: 3% [?]

Title: Spicy Baby Back Ribs
Categories: Chinese, Pork, Ceideburg 2
Yield: 5 servings

1/4 c Chinese fermented black
-beans, rinsed
2 tb Chopped garlic
2 tb Chopped fresh ginger
1 tb Red pepper flakes
1/4 c Minced scallions
1 tb Sesame oil
1/4 c Brown sugar
1/4 c Rice wine vinegar
1 tb Tabasco sauce
2 tb Worcestershire sauce
3 tb Asian fish sauce
1/4 c Tomato paste
1 c Soy sauce
1 Orange, chopped (with skin)
4 Sides (or racks) baby back
-pork ribs (substitute
-beef, if desired.)

This recipe is a favorite of old Charles Franz, whose father Mark is
the chef at Stars.

Combine all seasoning ingredients and pour over ribs. Marinate
overnight in the refrigerator .

Grill ribs over medium heat, using either mesquite or charcoal
briquettes, basting constantly with the marinade for about 1 hour.
The trick is to have just the right heat: too much and the ribs bum,
too little and they do not cook.

Slice and serve with lots of beer++for the parents, that is!

Serves 5.

PER SERVING: 955 calories, 104 g protein, 11 g carbohydrate, 51 g
fat (17 saturated), 287 mg cholesterol, 2,589 m sodium, g fiber.

From the San Francisco Chronicle, 6/29/92.

Posted by Stephen Ceideberg; February 24 1993.

MMMMM

Popularity: 3% [?]

60 Second Chocolate Mousse

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Chocolate chips
1 c Heavy cream
1 Egg
Whipped cream
1 tsp Vanilla

Place chocolate; egg, and flavoring in blender and chop. Heat cream until
small bubbles appear at edge. Do not boil. With machine running, pour in
hot cream. Blend until chocolate is melted and mixture is smooth. Pour
into dessert dishes and cover with plastic and chill. Serve with whipped
cream dollops.

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Popularity: 13% [?]

APPLE RED CHILE CHUTNEY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Indian Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Granny Smith apples, peeled,
-cored and coarsely chopped
4 Fresh red chilies (or
-hydrated dried chilies),
-diced
1/2 c Brown sugar
1/3 c Cider vinegar
8 Cloves garlic, minced
1 c Water
1 tb Chopped fresh marjoram
1/2 c Toasted pine nuts (optional)

To prepare the chutney, place apples and chilies in a
heavy saucepan with sugar, vinegar, garlic and water.
Bring to boiling over medium heat, lower the heat,
partially cover the pan and simmer, stirring
occasionally, for 30 minutes.

Stir in marjoram and add pine nuts. Allow to cool,
then refrigerate. Use within a few days.

Makes about two cups.

The San Mateo Times. 6/26/90

Posted by Stephen Ceideburg July 27 1990.

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Popularity: 10% [?]

Halloween Ideas

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Hints for halloween fun

Take a teaspoon or so of black paste for food and stir it into any basic sugar
cookie recipe. The dough will turn a rich black that’s perfect for making bat
cookies.
Regular green food coloring does nice things to Halloween Jello. Make a bowl of
orange jello and when it’s semi-solid drip several drops of green coloring onto
the surface and stir them in gently. They’ll swirl into dark demonic tornado
clouds – a dab of back whipped cream made by adding more of that black paste to
partially whipped cream makes a pleasantly disgusting finishing touch.
Scrambled eggs feel and look much more like brains than cold spaghetti – add a
few drops of green, red and blue food coloring as you’re beating the eggs and
the final product will frighten even the most hardened child.
A drop of two of red coloring turn grapefruit sections pale pink making them
into very convincing thumbs.
Drop a pint of cherry tomatoes into a pot of boiling water, blanch them for a
minute and then drain and slip off their skins. Instant bloody eyeballs.
If you stir baking soda into vinegar, it’ll foam right out of the glass.
You can also shake salt over a lighted jack o lantern candle and make blue
sparks.

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Popularity: 5% [?]

Fresh Mint Chutney

Recipe By : Bharat Bazaar, Culver City

Serving Size : 1 Preparation Time :0:00
Categories : Canning, Preserves, Relishes New Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup lightly packed fresh mint leaves
1/2 cup lightly packed fresh cilantro leaves
1/2 cup coarsely chopped yellow onion
3 small green onions — including tops
1/2 jalapeno pepper
3 tablespoons water
1 1/2 tablespoons fresh lemon juice
Salt to taste

Puree mint, cilantro, onion, green onion, jalapeno, water and lemon juice
together in blender or food processor. Add salt. Serve.
Delightful chutney. Yield 3/4 cup.
Will keep refrigerated up to 2 days.

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Per serving: 12 Calories; less than one gram Fat (2% calories from fat); 0g
Protein; 4g Carbohydrate; 0mg Cholesterol; 3mg Sodium

Popularity: 3% [?]

Title: Pasta with Cream Truffle Sauce and Fresh Mushrooms
Categories: Pastas, Masterchefs, Frisco, M
Yield: 4 servings

———————————–PASTA———————————–
1 c Flour * 1 ts Pepper, white
1 lg Egg 2 tb Water
1 ts Salt 2 tb Oil, olive

———————————–SAUCE———————————–
2 tb Butter 2 c Stock, chicken
2 tb Mushrooms, button, chopped 1 c Cream, heavy
2 tb Puree, shallot ** 1/2 c Wine, Madeira
1 ts Peppercorns, crushed 4 tb Truffles, finely chopped
2 ea Bay leaves Salt (to taste)
1 c Wine, white Pepper (to taste)

———————————-ASSEMBLY———————————-
4 tb Mushrooms, cepes, sliced 4 tb Mushrooms, Chanterelle,
4 tb Mushrooms, Shitake, — sliced
— sliced 1 tb Oil, olive

* The flour used for this pasta recipe is made up of 70% semolina, and
30% of either all-purpose, rice, or buckwheat flours.

** See recipe for Shallot Puree.

For the Pasta:
==============

Place your flour on a work space. Add the egg, olive oil, water, salt
and pepper. Mix and roll the dough into a ball, then continue working by
hand until smooth and consistent. Dust the dough lightly with flour. Run
the dough through a pasta machine to form noodles.

Dust with flour and reserve.

For the Sauce:
==============

Melt the butter in a saute pan. Add the mushrooms, shallot puree,
peppercorns, and bay leaves. Reduce the mixture over high heat for about 2
minutes.

Add chicken stock and continue cooking over medium heat for 2 to 3
minutes.

Add cream, bring the mixture to a boil, then reduce by one-third and
make it a smooth consistency. Adjust the seasoning.

In another saute pan, add Madeira wine to 3 tablespoons of truffles.
Reduce over high heat for 2 to 3 minutes.

Strain the cream sauce into the truffles and wine, then reduce it to a
smooth consistency.

To Assemble:
============

Cook the pasta in plain boiling water, then drain. In a saute pan,
heat 2 tablespoons of olive oil, 1 tablespoon of chopped truffles, salt,
and pepper. Add pasta to the saute pan.

Add a little cream truffle sauce and heat.

In another saute pan, saute 1 tablespoon sliced cepes, 1 tablespoon
sliced shitake and 1 tablespoon of sliced chanterelle mushrooms in 1
tablespoon of olive oil. Strain.

To serve, ladle some of the sauce onto a serving plate, swirl pasta in
the center and garnish with a quarter of the sauteed mushrooms. Top with
chopped truffles.

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

Chef: Masataka Kobayashi, Masa’s, Vintage Court Hotel,
: San Francisco, CA

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Popularity: 4% [?]

Title: GHIVETCH
Categories: Casseroles, Harned 1994, Jewish, Side dish, Vegetables
Yield: 1 batch

1 sm Cauliflower; in flowerets
2 md Carrots; scraped
— thinly sliced
2 md Baking potatoes
— peeled and diced
2 md Tomatoes; peeled quartered
1/4 lb Fresh green beans*
1 Celery stalk**
1 Yellow squash; thinly sliced
1 md Zucchini; thinly sliced
1 Onion; thinly sliced
1 sm Sweet red pepper
— cut in strips
1 sm Green pepper; cut in strips
1 c Chicken broth
1/2 c Olive oil
3 Garlic cloves; minced
2 ts Salt
1/2 ts Ground savory
1/4 ts Dried whole tarragon
1 Bay leaf

*Slice beans diagonally into 1/2″ pieces.

**Slice celery diagonally into 1/4″ pieces.

Combine first 11 ingredients in a large bowl; toss
well. Spoon vegetable mixture into a deep 5-qt.
casserole; set aside.

Combine broth and remaining ingredients in a saucepan;
bring mixture to a boil. Pour over vegetables. Cover
and bake at 350 F. for 1 hour, or until vegetables are
tender, stirring occasionally. Remove and discard bay
leaf before serving.

Yield: 8 to 10 servings.

From _Noteworthy_ by The Ravinia Festival/Highland
Park, IL, in _America’s Best Recipes: A 1989 Hometown
Collection_. Birmingham, AL: Oxmoor House, Inc.,
1989. Pp. 320-321. ISBN 0-8487-0765-6. Electronic
format by Cathy Harned.

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Popularity: 3% [?]

Title: Fluffy Strawberry Pie
Categories: Desserts, Fruits
Yield: 6 Servings

1 pt Fresh strawberries, plus
-extra for garnish
2/3 c Sugar
1/8 ts Salt
1 tb Lemon juice
1 tb Unflavored gelatin
1/2 c Cold water
1 c Evaporated milk, chilled
1 ts Vanilla
1 Graham cracker pie crust
Whipped cream (optional)

Wash and hull strawberries; cut into small pieces.
Add sugar, salt and lemon juice. Chill one hour or
more.

Soften gelatin in water for 5 minutes, then dissolve
over boiling water in a double boiler; add the
strawberry mixture. Whip milk until verystiff and
fold into strawberry mixture. Fold in vanilla, turn
into crust and chill until firm. Garnish with berries
and top with whipped cream. Typed in MMFormat by
cjhartlin@msn.com Source: Quick ‘n Easy

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Popularity: 5% [?]

Title: KIBBET BATATA BI SANIEH – POTATO KIBBI
Categories: Vegetables, Oriental
Yield: 8 servings

6 md Potatoes
-Water
1 1/2 c Fine burghul
1 md Onion; grated
1/2 c Finely chopped parsley
1 ts Dried mint
1/2 ts Ground cinnamon
2 ts Salt; more to taste
Freshly ground black pepper
1/2 c Flour, optional

————————-TO FINISH————————-
1 lg Onion; halved then sliced
3/4 c Olive oil

Scrub and cook potatoes in boiling, salted water until
tender. Peel and mash.
Place burghul in a fine sieve and rinse with cold
water. Press with back of spoon to extract moisture,
then turn into a large bowl and leave for 15 minutes.
Add potatoes, grated onion, parsley, mint, cinnamon,
salt and plenty of pepper. Mix, taste and add more
salt if necessary. Knead well with hand, moistening it
occasionally with water. If mixture is too soft add
enough flour to make a firm paste, kneading well. Put
sliced onion and half the oil in a 25 x 30 cm (10 x 12
inch) baking dish or 30 cm (12 inch) round dish. Dot
potato paste over onions, then spread evenly with a
spatula. Cut into diamond shapes using an oiled
knife. Pour remaining oil evenly on top and bake in a
hot oven for 40 minutes or until golden brown. Cool
in dish, then serve at room temperature with salad.
Good served hot, in which case cool for 10 minutes
before serving.

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Popularity: 19% [?]