Title: Albondigas
Categories: Main dish Poultry Soups
Servings: 10

1/2 lb Skinless Turkey; Ground
1/4 ea Onion; Md, Chopped
1 ea Egg White; Lg
1/4 c Rice; Quick Cooking
8 c Chicken Broth
4 c Water
1/4 c Tomato Sauce
2 ea Roasted Chiles; Whole, Chop
1 ea Tomato; Fresh, Chopped
1 ea Carrot; Julienned
2 ea Green Onions; *
1/4 ts Leaf Oregano; Dried
1/3 c Corn Kernels; Frozen
2 tb Cilantro; Fresh, Chopped

* Cut the green onions into 2-inch lengths and use both the green and
white parts.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

In a small bowl combine the turkey, chopped onion, and egg white. Take
about 1 Tbls of the mixture and form into 1-inch balls. Set aside. In a
4-quart pot, combine the broth, water, tomato sauce, chiles, tomato,
carrot, green onions, oregano, and corn. Bring the mixture to a boil.
Add the meatballs, reduce the heat and simmer about 30 minutes. Add the
cilantro and cook another 5 minutes.

Each 1 cup serving contains:

Tot Sat
Cal Prot Carb Fib Fat Fat Chol Sodium
————————————————————————
108 11 G 6 G 1 G 4 G 1 G 16 Mg 67 Mg

From The Cookbook For The 90s by Helen V. Fisher

—————————————————————————–

Popularity: 4% [?]

Spinach Enchiladas

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 onion — chopped
2 cloves garlic — minced
3 tablespoons safflower oil
1/4 cup hot pepper (jalapeno or your choice) — chopped
6 cups fresh spinach or 1 package frozen
8 corn tortillas
2 cups salsa
2 cups cheddar or Monterey Jack cheese — grated

In a skillet over medium heat, saute onion and garlic in oil until golden. Sti
r in peppers, cook 3 minutes. Rinse spinach in water, transfer to skillet with
water still clinging. Stir and cover, cook until wilted.

Meanwhile, soften tortillas in oven, wrapped in a moist towel or foil. Place 1
/4 cup filling in center of each tortilla. Roll up and place seam side down in
oiled oven proof dish. Smother with salsa and cheese. Bake at 350° F until
h
eated and bubbly.

Converted by MC_Buster.

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Popularity: 4% [?]

Title: Grilled Chicken Salad
Categories: Salads, Poultry
Yield: 4 servings

4 Boneless, skinless chicken
-breast halves
2 T Low-sodium soy sauce
2 T Dark sesame oil
2 T Lemon juice
2 t Sugar
1/2 c Slivered almonds
1 lg Ripe mango
1 cn Sliced water chestnuts,
-rinsed and drained (8 oz)
6 c Torn leaf lettuce

1. Prepare grill and ignite charcoal or preheat broiler; preheat oven
to 350′F. Trim all fat from chicken breasts and cut lengthwise into
1/2″ wide strips; set aside.

2. In small bowl whisk together soy sauce, sesame oil, lemon juice and
sugar; divide in half. Toss half the soy sauce mixture with the
chicken strips and reserve half for the salad dressing.

3. Thread chicken on skewers and grill over medium coals about 4
minutes per side, or until done.

4. Meanwhile, toast almonds on a dry cookie sheet at 350′F. for five
minutes, or just until lightly browned. Peel and cut up mango; drain,
rinse and drain water chestnuts. Wash and tear lettuce into bite-size
pieces. Combine almonds, mango and lettuce in large bowl. When
chicken is cooked, add to salad and toss with remaining soy sauce
mixture.

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Popularity: 19% [?]

WINED FISH CHUNKS IN BROTH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Oily fish, such as mackerel
2 ts Salt
1/2 c Good quality dry white wine
3 c Chicken stock
1/2 ts Ginger root, minced
1/4 ts Salt
4 Napa cabbage leaves
2 Scallions
2 Cubes hard beancurd
1 tb Cooked salad oil
1/2 ts Ground white pepper

Marinating: Have fishmonger clean fish, discard head and fins. Wash fish,
cut across fish in 1 1/2″ sections. Mix salt and white wine in bowl. Add
fish chunks; rub with marinade; cover bowl; refrigerate for 6 hours. After
2 hours, turn fish to mix with marinade.

Preparations: Wash cabbage; slice leaves down middle, then in 2″ sections.
Rinse beancurd; cut into 1″ cubes. Wash, trim and shred scallions, greens
and all. Peel and mince ginger. Heat salad oil to point of smoking. Remove
from heat; reserve.

Cooking: Rinse fish chunks, drain. Heat chicken stock, beancurd, ginger
and salt in sauce pan. Reduce heat, cover pan, and simmer for 10 minutes.
When you are ready to add fish and cabbage, turn up heat to boil; add fish
and cabbage when liquid boils; cover pan. Fish and cabbage are cooked in
about 3 to 5 minutes – cabbage leaves will be bright lime green.

Ladle fish, cabbage and beancurd into warm shallow serving bowl; add soup.
Garnish with cooked oil, minced scallion and pepper. Serve.

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Popularity: 10% [?]

Title: Sauteed Tempeh with Lemon-Mustard Sauce
Categories: Main dish, Vegetarian, Vegan
Yield: 2 servings

1 Garlic clove
1 Carrot
1 Onion
4 Celery stalks
2 tb Fresh Italian parsley
1 pn Fresh rosemary
1 pn Fresh sage
6 c Water
1/4 c Tamari or soy sauce
4 oz Tempeh
1/4 c Unbleached all-purpose flour
2 tb Vegetable oil
2 tb Olive oil
1/4 lb Oyster mushrooms
1 ts Lemon juice
1/2 ts Whole grain mustard
1 tb Chives, chopped

Place first eight ingredients in a large stock pot. Bring to a boil
then lower the heat and simmer for two hours. Strain the stock and
discard teh waste.

Combine 3-1/2 cups of the stock with the tamari or soy sauce. Bring
the stock to a simmer and steam the tempeh in the stock for 20
minutes. Remove the tempeh and allow to cool.

Slice the tempeh into thin long strips and dust it in the flour.

Heat the oil in a medium frying pan over medium heat. Add the
mushrooms and tempeh and saute until tempeh is golden and the
mushrooms are well cooked, about 10 to 15 minutes. Remove from the
pan.

Keep the pan hot and add 1/2 cup of vegetable stock and the lemon
juice, then add the mustard and chives. Simmer, uncovered, for one
minute.

Put the tempeh and mushrooms in a serving dish and cover with the
lemon-mustard sauce. Serve immediately.

Serves 2 to 4

Preparation Time: 1 hour Cooking Time: 2 hours

* Source: The Compassionate Cook – by Ingrid Newkirk and PETA * Typed
for you by Karen Mintzias

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Popularity: 10% [?]

Title: Chicken Stock – Master Chefs
Categories: Basics, Stocks, Masterchefs, New york
Yield: 4 quarts

5 lb Chicken, parts, (backs, 2 Garlic, cloves, crushed
— necks, carcasses, and 1 bn Parsley, stems
— giblets), (no livers) 2 Thyme, sprigs, OR
2 lg Onions, coarsely chopped 1 pn Thyme, dried
2 md Carrots, peeled, trimmed 1 Bay leaf
— coarsely chopped 1/2 ts Salt, coarse
2 lg Celery, stalks, with leaves, 6 Peppercorns
— trimmed, coarsely chopped

Wash chicken parts well and place them in a large stockpot.

Add cold water to cover by about 2 inches and slowly bring to a boil,
skimming all of the froth from the surface as it forms.

Lower the heat and add all of the remaining ingredients except the
peppercorns. Simmer, uncovered, for 3 hours. Add water as needed to cover
the ingredients and skim when necessary.

Add peppercorns for the last fifteen minutes of the simmering process.

Strain the “soup” into a large bowl through a colander lined with a
double layer of dampened cheesecloth. Gently press the solids to extract
all of the liquid possible.

Discard the solids and cool the liquid to room temperature.

Refrigerate until chilled and lift off the solid fat that forms at the
surface. Discard the fats.

Pour the stock into containers for storage, label and date.

Stock keeps for about 3 days in the refrigerator, and up to six months
in the freezer.

Source: New York’s Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

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Popularity: 4% [?]

Title: Gluten-Free Shortbread
Categories: Cookies
Yield: 4 servings

1/2 c Cornstarch
Sugar
175 g Butter
1/2 c Icing [confectioner's]
1 c Rice flour

1. Sift cornstarch, sugar and rice flour together.

2. Add butter. Mix with hands until soft dough forms. Refrigerate one
hour.

3. Shape dough into 2 1/2 cm balls. Place about 3 cm apart on greased
cookie sheet; flatten with lightly floured fork. Bake at 150 xC for
20-25
minutes or until edges are lightly browned. .SH “Variations”

1. Form balls as above. Roll in finely crushed corn flakes or crushed
nuts. Press top of ball with thumb. Add a dab of jelly.

2. Mix in 2 Tbls. finely chopped peel and/or 2 Tbls. finely chopped
nuts.
Flatten with lightly floured fork.

Difficulty : easy. Precision
measure ingredients.

Recipe By : Eileen Kupstas kupstas@cs.unc.edu

—–

Popularity: 6% [?]

CLASSIC LASAGNA BOLOGNESE

Recipe By : COOKING LIVE SHOW #CL8781
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds fresh pasta sheets cut into 4×17 inch stri
1 cup grated Parmigiano Reggiano cheese
1 Bechamel sauce recipe
1 Bolognese sauce recipe additional
grated cheese for the Bechamel sauce
Bechamel sauce:
3 cups hot milk
6 tablespoons butter
6 tablespoons flour
1/2 each teaspoon salt and ground white pepper

Gently heat the milk over a low flame but do not boil. While the milk
is
heating put the butter into a sauce pot and slowly melt over low
heat. When
the butter is melted whisk in the flour gradually to avoid lumps and
gently
cook this roux. Using a wire whisk, very slowly begin to pour the hot
milk
into the roux, a little at a time. Avoid lumps by going very slowly.
When
all the milk has been added, add the seasoning, turn the heat very
low and
cook for 20 minutes. When finished allow to cool somewhat before
using in
the lasagna recipe.

Bolognese sauce:
2 tablespoons olive oil
2 tablespoons butter
1 small onion, chopped
1/2 cup chopped celery
1/2 cup finely chopped carrot
1 pound ground beef
Salt and pepper
1/2 cup dry white wine
2 cups canned plum tomatoes, seeds removed and roughly chopped
1 cup water

Heat the oil and butter together, over low heat, in a heavy bottomed
pot.
Add the onion, celery and carrot and cook till wilted. Add the meat
and,
breaking up the meat with a fork or spoon, cook gently and stirring
frequently. Season the meat with salt and pepper, add the wine and
allow
the wine to cook completely down to almost dry before adding the
tomatoes
and water. Adjust the heat to a slow simmer and, being careful not to
cook
too rapidly, cook the meat and tomato sauce for between 3 to 4 hours.
Stir
frequently to avoid scorching the bottom of the pot and keep an eye
on this
simmering pot. When the sauce has cooked for several hours and the
excess
water has cooked off, remove from the heat and allow to cool before
assembling the lasagna.

Pasta:
2 pounds fresh pasta sheets, cut into 4 x17 inch strips
12 quarts water in a large pot suitable in which to cook the pasta
2 tablespoons salt
Large bowl of water with ice cubes to cool the pasta

Bring the 12 quarts water to the boil. Before cooking the pasta have
all
the equipment and ice water ready for the cooking and chilling
process. Add
the salt to the pasta pot, re-boil and begin to blanch or par-cook
the
pasta in batches. Cook each batch for 2 to 3 minutes in rapidly
boiling
water before using a large wire strainer to scoop out the cooked
pasta,
submerge in the ice water and then resume cooking another batch of
pasta
using the same method. Small bathes ensure uniform cooking and
cooling.
When the pasta sheets have cooled in 1 or 2 minutes, remove them from
the
water and place them on paper towels to dry. When all the pasta has
been
cooked in this manner the lasagna may be assembled.

Assemble and bake the lasagna:

Pre-heat the oven to 375 degrees f.

Spread some Bechamel on the bottom of the baking pan. Top with a
layer of
pasta sheets. Spread a thin layer of meat sauce on top of the pasta,
top
with a layer of Bechamel, evenly sprinkle on some grated Parmigiano
cheese
and top with another single layer of pasta. Do this layering process
until
all of the ingredients have been used and making sure that the final
and
top layer is Bechamel sauce with Parmigiano sprinkled on. When the
baking
dish is completely filled the lasagna is ready to be baked. Place
into the
oven and bake for 45 minutes until the top has begun to brown and the
edges
are crispy.

Two variations:

Southern style:

1 pound Mozzarella cheese thinly sliced
1 pound Ricotta cheese
4 egg yolks
2 tablespoons ground black pepper
2 pounds pasta
1 recipe meat sauce
1 cup Parmigiano cheese
No bechamel

Combine the yolks and the ricotta cheese to make a mixture that will
be
used in place of the bechamel sauce. When assembling, ad some sliced
mozzarella to the layering technique and be sure that the final layer
is
one of mozzarella cheese. Bake using the same directions.

Vegetarian style:

2 pounds pasta sheets
1 pound Mozzarella cheese
1 pound Ricotta
4 egg yolks
1 pound fresh Crimini mushrooms, thinly sliced
1/2 pound zucchini, thinly sliced
2 pounds fresh spinach leaves, well washed
2 cups tomato sauce made in a similar slow cooked fashion but
meatless and
with the addition of basil leaves
1 cup Parmigiano cheese
1/4 cup olive oil
Salt and pepper

The layering technique is the same here as in the previous recipe.
The
vegetables must be cooked first. Saute the sliced mushrooms in 1
tablespoon
of olive oil, season with salt and pepper and cool. Saute the
zucchini with
1 tablespoon of olive oil, season and cool. Cook the spinach leaves
in the
same fashion but cool by placing on paper towels to absorb the excess
moisture. Assemble in the same fashion alternating pasta, ricotta,
mushrooms, spinach, tomato sauce, Parmigiano, zucchini, mozzarella
and
pasta. Finally ending with a top layer of mozzarella. Bake similarly
at 375
degrees until golden and crisp.

Cool all three lasagnas for 20 minutes before serving.

Serves 12-18 servings, using a 10 x 17-inch baking dish

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Popularity: 7% [?]

Title: Eggs Benedict
Categories: Eggs, Breakfast
Yield: 4 servings

4 English muffins, split
Butter or margarine,softened
8 sl Canadian bacon, cooked
8 Poached eggs

MMMMM——————ORANGE HOLLANDAISE SAUCE———————–
2 c Fresh orange juice
1 c Unsalted butter
1/2 t Salt

(Adapted from “The Southern Living Cookbook.” Oxmoor House; 1987.)

Spread cut sides of muffins with butter. Broil until lightly browned.
Place a slice of Canadian bacon on each muffin half; top with poached
egg, and cover with Hollandaise Sauce. Serves 4.

Orange Hollandaise:

(From “The New Basics” by Julee Rosso and Sheila Lukins. Workman;
1989)

Place the orange juice in a saucepan and bring it to a boil. Reduce
the heat and simmer until it is thick and syrupy, 10-12 minutes. You
should have 1/4 cup syrup. Set it aside. In another saucepan, melt
the butter in a thin stream. Process a few more seconds, until thick.
Serve immediately. Makes 2 cupes; serves 4.

MMMMM

Popularity: 7% [?]

Buttermilk Spice Cake

Recipe By : Steve Hammond/tpogue@idsonline.com
Serving Size : 1 Preparation Time :0:00
Categories : posted

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–

2 1/2 c. all purpose flour
3/4 tsp. allspice
1 c. granulated sugar
1/2 tsp. cloves
3/4 c. brown sugar — packed
1/2 tsp. nutmeg
1 tsp. baking powder
1 1/3 c. buttermilk
1 tsp. soda
1/2 c. shortening
1 tsp. salt
3 eggs
3/4 tsp. cinnamon

Grease and flour 2 round layer pans 8 or 9 inch. Measure all ingredients into
large 1/2 minute on low speedmixer bowl. Blend scraping bowl occasionally.
Pour into pans. Bake in preheated 350F oven for 45 minutes or until wooden
toothpick inserted comes out clean. Cool 10 minutes and remove from pans. It
is wonderful with a lemon frosting or a rich chocolate frosting.]

From: hammond@niwot.scd.ucar.EDU (Steve Hammond)

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Per serving (excluding unknown items): 2643 Calories; 119g Fat (40% calories
from fat); 27g Protein; 382g Carbohydrate; 561mg Cholesterol; 3069mg Sodium

Popularity: 5% [?]