House Of Munch

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Recipes published in ‘Desserts

Apricot Sauce

Recipe

Title: APRICOT SAUCE
Categories: Desserts, Sauces
Yield: 1 cup

1 c Apricot jam
2 T Orange juice
1/2 t Brandy flavoring

Mix all together. Serve hot or cold over crêpes, ice cream, cake or
whatever.

MMMMM

Popularity: 2% [?]

  • Filed under: Cakes, Desserts, Diabetic
  • Ruggalach I

    Recipe

    RUGGALACH I

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Cookies Jewish
    Desserts

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1/2 pound Butter — or margarine
    2/3 cup Sour cream
    1 Egg — – separated
    1/3 cup Chopped walnuts
    2/3 cup Sugar
    2 teaspoons Cinnamon

    Recipe by: Sandra Capps WXHA93A
    Sift flour blend with softened butter. Add sour cream egg yolk.
    Divide into 4 equal balls chill at least 3 hours or overnight in
    refrigerator. For filling mix walnuts, sugar cinnamon.

    Roll dough into 4 circles cut into 12 wedges each.
    Roll with 1/2 tsp. of filling at outer edge of wedge (wide end). Brush
    with egg white dip in sugar mixture to coat top.

    Bake at 400 degrees about 20 minutes on lightly greased sheet. Makes 4
    dozen.

    Formatted for Meal Master (and posted on P*, October, 1995) Elaine
    Radis, BGMB90B

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    Popularity: 3% [?]

  • Filed under: Desserts, Ice Cream
  • Acorn Squash And Apple Soup

    Recipe By : Richard Sax and Marie Simmons in “Bon Appetit”
    Serving Size : 4 Preparation Time :0:00
    Categories : Soups Low-Cal

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    2 Med Acorn Squash — 1 lb each
    3 C Chicken Stock — degreased
    2 Green Apples — tart
    1/2 C Onion — chopped
    1 C Apple Juice — unsweetened
    2 Tsp Fresh Ginger Root — grated
    1/2 Tsp Salt
    1 Tbsp Fresh lemon juice
    Freshly ground white pepper
    Plain non- or low-fat yogurt
    Snipped fresh chives
    OR shredded fresh basil

    Notes: * Squash should be halved and seeded. Unsalted canned chicken
    ** broth may be used instead of stock. *** Green apples should be
    ** cored, peeled and chopped (about 2 cups) Place squash
    cut side down on rack set over gently simmering water in saucepan.
    Cover and s team until tender, about 10 minutes. Cool squash
    slightly. Scoop pulp from shel ls. Combine 1/4 cup chicken stock,
    apples and onion in heavy medium saucepan. Cover and cook over low
    heat 10 minutes. Add squash pulp, remaining chicken sto ck, apple
    juice, ginger and salt. Cover and simmer until ingredients are very t
    ender, about 20 minutes. Puree soup in batches in processor or
    blender. Strain through sieve into clean saucepan, pressing puree
    with back of spoon. Reheat soup gently. Add lemon juice. Season
    with salt and generous amount of pepper. Ladle into bo wls. Garnish
    with yogurt and chives.

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    Popularity: 3% [?]

  • Filed under: Candies, Chocolate, Desserts
  • Cheese Info (3 Of 3)

    Recipe

    Title: CHEESE INFO (3 OF 3)
    Categories: Cheese, Info/tips
    Yield: 1 servings

    1 x Information on Cheeses follo
    1 x (This is part 3 of 3)

    MILK AND MILK PRODUCTS
    Milk is used infrequently in cheesecakes. Other milk
    products that appear more frequently in cheesecakes
    are buttermilk, sweetened condensed milk, and Yogurt.
    Buttermilk is made when special bacteria are added to
    lowfat milk; therefore, an average eight-ounce serving
    has about 100 calories. It is available in most
    supermarkets, in 1-quart containers.
    Sweetened condensed milk is evaporated milk to which
    sugar has been added. It is very high in calories –
    about 980 calories in a cup.
    It is sold, unrefrigerated, in most supermarkets.
    Yogurt is milk that has been allowed to ferment to a
    semisolid consistency. It can be made from either
    whole or skim milk. It is often used as a substitute
    for sour cream, since it often achieves a similar
    result.
    If you do attempt to substitute yogurt for sour
    cream, use whole milk yogurt if possible and drain
    carefully of excess water. Yogurt has far fewer
    calories as well — about 120 as opposed to sour
    cream’s average of 475 per cup. Yogurt is sold in all
    supermarkets in eight-ounce and larger containers.
    You can also make it at home quite easily.
    EGGS
    Since the cheeses and creams used in cheesecakes have
    such a high moisture content, it is necessary to have
    an ingredient that can hold or absorb water. The most
    popular and the most elegant solution to this problem
    is the egg. Also since egg yolks and whites harden as
    they bake, they add body and texture to the
    cheesecake. Egg yolks in particular contain lecithin,
    an emulsifier, which has the effect of congealing the
    fats in the cheese. Generally a cheesecake recipe with
    a high fat content will also call for relatively more
    eggs.
    EGG WHITES;
    Many recipes require you to separate the eggs and to
    beat the whites until they form stiff peaks with the
    beaters of your mixer. As egg whites are beaten, the
    albumen is spun out into a finer and finer web of
    protein, the finer the structure, the more moisture
    the batter can hold. If the whites are overbeaten or
    overheated, however, the delicate structure collapses
    and the result is a soggy cheesecake.
    Since air is also encapsulated, the egg whites also
    add lightness to the cake. Oddly enough, the freshest
    eggs are not the best for cheesecakes; the whites of
    eggs that are a few days old can be beaten to a larger
    volume. Unless you have access to farm fresh eggs,
    though, this isn’t likely to be a problem as most of
    the store bought eggs are already at least several
    days old.
    When beating the egg whites, add a dash of cream of
    tartar to make them more stable. To make the whites
    stiffer 9 if this is desired) you can blend in some
    confectioners’ sugar or a boiling sugar syrup once the
    whites have reached the soft peak stage.
    BUTTER AND SHORTENING
    Except for a few special cheesecakes, butter is not
    found among the ingredients in the fillings. However,
    it is basic for most of the crusts. Please use sweet
    butter rather than the salted.
    FRUITS AND NUTS
    Many of the cheesecake recipes use the grated rind of
    a lemon or orange. For the best results use the fresh
    peel rather than the dried because as the peels are
    dried they lose much of their aromatic oils. The only
    part of the peel that is used is the outermost,
    colored layer, called the zest. The zest can be
    removed with a zester or with any ordinary grater.
    Many cheesecake recipes call for a small amount of
    lemon juice.
    Fresh is the best to use, but good results can be
    obtained using reconstituted lemon juice. You may
    wish to experiment, varying the amount to suit your
    own taste and which kind to use.
    Many times ground nuts are called for and it has been
    found that lightly toasting them brings out a better
    flavor in almonds and hazelnuts (filberts). They
    retain more of their crunch when used in the batter.
    To roast the nuts, spread them out on a baking pan and
    bake for 10 minutes or so in a 350 degree F. oven,
    stirring occasionally to ensure even browning. If you
    use hazel nuts (filberts) that still have their
    paperlike skins, the skins must be removed before use
    — they acquire a burnt taste during the roasting.
    The cost of nuts, especially walnuts, in small
    quantities is outrageous, but you can save a bundle if
    you buy them in the bulk and in the shell. Shelled
    nuts turn rancid fairly quickly, though, store them in
    the refrigerator or freezer, well wrapped.
    SPICES AND FLAVORINGS
    Spices such as cinnamon, cloves, ginger, nutmeg, and
    cardamom will appear frequently in cheesecake recipes
    because the contrast so well with the mildness of the
    cheeses. Spices do deteriorate as they sit on your
    rack, so be sure to always have fresh ones on hand for
    your baking day. Cinnamon and ginger can be used
    ground commercially, but you may want to grate your
    own nutmeg and grind your own cloves or cardamom from
    the whole spices. A coffee grinder is one of the best
    ways to do this.
    Certain flavorings such as vanilla extract or
    instant-coffee powder are used in cheesecakes.
    Rosewater is used in some and can be found in
    specialty stores as well as the drugstore.
    Chocolate is used in the mocha-flavored and
    chocolate-flavored cheesecakes. Please use the real
    chocolate, baking or semi-sweet

    —–

    Popularity: 18% [?]

    Testing Jar Seals

    Recipe

    Title: Testing Jar Seals
    Categories: Canning, Information
    Yield: 1 guide

    After cooling jars for 12 to 24 hours, remove the screw bands and test
    seals with one of the following options:

    Option 1. Press the middle of the lid with a finger or thumb. If the lid
    springs up when you release your finger the lid is unsealed.

    Option 2. Tap the lid with the bottom of a teaspoon. If it makes a dull
    sound, the lid is not sealed. If food is in contact with the underside
    of the lid, it will also cause a dull sound. If the jar is sealed
    correctly, it will make a ringing, high-pitched sound.

    Option 3. Hold the jar at eye level and look across the lid. The lid
    should be concave (curved down slightly in the center). If center of the
    lid is either flat or bulging, it may not be sealed.

    ===========================================================
    * USDA Agriculture Information Bulletin No. 539 (rev. 1994)

    —–

    Popularity: 2% [?]

    Cheddar Crackers

    Recipe

    Cheddar Crackers

    Recipe By :
    Serving Size : 6 Preparation Time :0:00
    Categories : Snacks

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1/2 Cup Butter Or Margarine
    1 1/2 Cups Unbleached Flour; Sifted
    1/2 Teaspoon Salt
    1 Teaspoon Baking Powder
    1 Dash Cayenne Pepper
    2 Cups Cheddar; Extra Sharp, *

    * The Extra Sharp Cheddar Cheese should be finely grated.
    Stir the dry ingredients into a bowl and then cut in the butter to resemble
    cornmeal. Blend in the cheddar cheese with a fork until well blended. Mix
    in the remaining ingredients and shape into 1 1/2 to 2-inch rolls. Chill
    for 30 to 40 minutes in the refrigerator and then slice each roll into
    slices about 1/4-inch thick. Bake on an ungreased cookie sheet at 400
    degrees F for about 10 minutes. Remove from cookie sheet and let cool.
    Store the cooled crackers in airtight containers in a cool place. They will
    keep for several weeks this way and if you freeze them, they will last
    indefinitely.

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    Nutr. Assoc. : 222 568 0 76 0 278

    Popularity: 3% [?]

  • Filed under: Desserts
  • Baja Chicken Pasta Salad

    Recipe

    Title: Baja Chicken Pasta Salad
    Categories: Chicken Low-cal Mexican Vegetables Salads
    Servings: 6

    3/4 lb Chicken Breast; *
    6 oz Dried Mixed Fruit; **
    1 c Ring Macaroni Or Orzo; Raw
    1 c Jicama; Cubed
    2 ea Green Onions/Tops; Sliced
    1/2 c Mayonnaise Or Salad Dressing
    2 tb Sour Cream Or Plain Yogurt
    1 ts Red Chiles; Ground
    1/4 ts Salt

    * The chicken breast should be boneless, skinless and weigh about 3/4
    of a pound.
    ** You should use 1 6-oz package of diced mixed fruit. There should
    be about 1 1/2 cups of the mixture.
    ————————————————————————–

    Heat enough salted water to cover the chicken breast (1/4 tsp salt to 1
    cup of water) to boiling in a 4 quart Dutch oven. Add the chicken breast.
    Cover and heat to boiling, reduce the heat and simmer until the chicken
    is done, about 15 to 20 minutes. Remove the chicken with a slotted spoon.
    Heat the water to boiling and add the fruit and ring macaroni or orzo
    gradually so that the water continues to boil. Boil, uncovered, stirring
    occasionally, just until the ring macaroni is tender, about 6 to 8 minutes
    or 10 minutes for the orzo, then drain. Rinse with cold water and drain
    again. Cut the chicken into 1/2-inch pieces and mix with the fruit,
    macaroni, jicama and onions. Mix the remaining ingredients and toss with
    the chicken mixture. Cover and refrigerate until chilled, at least 2
    hours.

    —————————————————————————–

    Popularity: 4% [?]

  • Filed under: Desserts, Fruits, Jello
  • Thick Potato Soup

    Recipe

    Start by boiling as many potatoes, cut in bite-size pieces, as you want
    along with some chopped onion in barely enough water to cover. While
    these are cooking make a thick white sauce in another pan. I use butter,
    flour, some dried chicken broth powder, salt and pepper and a little
    nutmeg. Add hot milk or cream or half and half to get the consistency you
    want. Taste and adjust seasonings. Then pour the potato and onions into
    the sauce, do not drain first, and adjust thickness to suit. Hope this
    helps. Sorry about no amounts but it always changes for me depending on
    how many people and/or potatoes I have.

    Mary from Oceanside

    Popularity: 6% [?]

  • Filed under: Desserts, Pies
  • Szechuan Eggplant

    Recipe

    Szechuan Eggplant

    1 large eggplant
    1 bunch scallions, sliced
    2 T Hot Szechuan sauce
    2 T reduced sodium teriyaki sauce
    1/4 c cold water

    Peel eggplant. Cut into 2 inch thick rounds, then slice the rounds into
    wedges (i.e., think of how pizza is cut). Saute in some water or broth
    in a non stick pan, turning to cook the wedges evenly. Cook for about
    3-5 minutes per side, or until the slices are done to your liking. Add
    the scallions. Mix the sauces and water and pour into the pan. Stir to coat.
    Serve over plain rice with lots of water (the sauce I used was HOT!).

    Popularity: 28% [?]

  • Filed under: Desserts, Ethnic, Russian, Snacks
  • Bulgur Pilaf with Currants and Pine Nuts

    Recipe By :CHEF DU JOUR PATSY JAMIESON SHOW #DJ9291
    Serving Size : Preparation Time :
    Categories :New Text Import CDJ

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1 teaspoon olive oil
    1 small onion, — finely chopped
    1 cup medium or coarse bulgur
    2 cups defatted reducedsodium chicken broth, — heated
    1/4 cup currants
    2 tablespoons pine nuts, — toasted
    Salt to taste

    Preheat oven to 350 degrees. In a heavy, ovenproof 2 1/2 or 3quart saucepan,
    heat oil over moderate heat. Add onions and sautJ, stirring, until soft but
    not brown, 2 to 4 minutes. Add bulgur and sautJ 1 minute, stirring constantly,
    until the grains are coated with oil.

    Add chicken broth and currants and bring to a boil, stirring. Cover and bake
    in the oven for 40 to 45 minutes, or until all the liquid has been absorbed
    and the bulgur is tender. Do not stir during this time.

    Fluff the pilaf by tossing it briefly with two forks. Stir in pine nuts.
    Taste, adding salt if necessary.

    Yield: 4 serving

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    Popularity: 11% [?]

  • Filed under: Cooky Bars, Desserts, Diabetic
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