Chimneysweeps

Recipe By : Mimi Markofsky
Serving Size : 30 Preparation Time :0:45
Categories : Cookies Passover

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup blanched almonds
2/3 cup sugar
2 extra large egg whites
3 ounces semisweet chocolate — melted cooled
1/4 cup blanched almonds — toasted and chopped
1 tablespoon unsweetened cocoa powder
30 blanched almonds — whole

Place rack in center of oven. Preheat oven to 325 degrees. Line baking sheets
with parchment paper and lightly butter the parchment (if cooking spray is avai
lable, spray the paper). Place 1 cup blanced almonds in the bowl of a food proc
essor that has been fitted with the steel blade. Add 2 tablespoons sugar and g
rind the nuts and sugar to a fine texture. Add 1 egg white and blend 10 second
s. Add half the remaining sugar and blend 10 seconds. Add the remaining sugar
and blend another 10 seconds. Transfer to a medium bowl. Mix in the melted c
hocolate, chopped almonds and cocoa powder. Using a tablespoon,
drop the batter onto the prepared sheets, leaving 1-1/2″ in between each cookie
. Moisten fingertips with cold water and shape the dough into 3/4″ high 1-1/4″
wide mounds. Set a whole almond into the center of each mound, pointed end up
. Bake until the cookiese are dry and just firm on the outside but soft in the
center, about 12-15 minutes. Let set on baking sheet for 5 minutes. Transfer
to rack and cool.

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Popularity: 4% [?]

Title: Citrus Lobster Salad **
Categories: Seafood, Fruits, Salads, Lo-cal
Yield: 4 servings

MMMMM———————-PATTI – VDRJ67A—————————
3 8 oz lobster tails; fresh or
– frozen
1 md Pink grapefruit; peeled and
– sectioned
1 md Orange; peeled and sectioned
1/4 c Orange yogurt
3 tb Orange juice
1 tb Fresh lemon juice
1 ts Grated orange rind
1 ts Grated lime rind
1/8 ts White pepper
4 c Fresh spinach leaves; torn
2 ts Fresh chives; chopped
Orange rind curls (opt)

Cook lobster tails in boiling water 6-8 minutes or until done; drain.
Rinse with cold water. Split and clean tails. Cut lobster meat into
bite-sized pieces. Combine lobster, grapefruit sections and orange
sections. Combine yogurt, juices and rinds with white pepper in a
small bowl; stir with a wire whisk until well blended. Pour over
lobster mix. Arrange spinach on individual serving plates. Top each
serving with 1 cup of the lobster mix. Sprinkle with chives. Garnish
with curled orange rind if desired.

MMMMM

Popularity: 13% [?]

Honey-Nut Peanut Cookies

Recipe By : Pillsbury Classic Cookies and Bars
Serving Size : 1 Preparation Time :1:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 Cup Sugar
3/4 Cup Brown Sugar — Firmly Packed
1 Cup Roasted Honey-Nut Peanut Butter
1/2 Cup Butter — Softened
2 Eggs
1 1/2 Cups Pillsbury Best Flour
1 Tsp Baking Soda
1 1/2 Cups Honey Roasted Peanuts — Chopped

1. Heat oven to 350*F. In large bowl, combine sugars, peanut butter and
butter; beat until light and fluffy. Add eggs; blend well.
2. Lightly spoon flour into measuring cup; level off. Add flour and baking
soda; mix well. Stir in peanuts. Drop dough by heaping tablespoonfuls about 2
inches apart onto ungreased cookie sheets.
3. Bake for 8 to 10 minutes or until light golden brown. Cool 1 minute; remov
e
from cookie sheets.

3 dozen cookies.

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NOTES : Regular creamy peanut butter can be used in place of the honey-nut
roasted peanut butter.

Popularity: 14% [?]

Title: BARFI (NUT BASED DESSERT)
Categories: Indian, Vegetarian, Desserts
Servings: 4

1 c Almond, ground 13 oz Evaporated milk
1 c Cashews, unsalted ground 1/2 Stick of Butter
1 c Sugar

Melt 1/2 stick of butter in a heavy skillet. Add milk. Stirring
constantly, bring to a boil.

Low heat and cook until milk thickens. Add nuts and sugar. Stir. Cook
for 10 mins. Turn off heat.

Pour mixture on to a flat dish and spread evenly with the back of a spoon.
Cool. Cut into small squares.

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Popularity: 24% [?]

Title: Chocolate mousse torte
Categories: Cyberealm, Mom’s best, Desserts
Yield: 12 servings

1 pk 1 layer devils food cake mix
1/3 c Chocolate ice cream topping
4 Squares semisweet chocolate
2 T Powdered sugar
2 T Coffee liqueur
2 Egg yolks
1/2 c Whipping cream
1 T Chocolate ice cream topping
1/2 c Whipped cream
Fresh raspberries (optional)

1. Prepare mix and bake according to directions. Cool 10 minutes.
Remove from pan and cool completely. Place on serving platter.

2. Spread cake with the 1/3 cup ice cream topping. Chill till needed.
Set aside.

3. For the mousse, in a small saucepan melt semi-sweet chocolate
over low heat; remove. Stir in powdered sugar, liqueur, and egg
yolks. Cook and stir over medium heat for 2 minutes or until mix-
ture coats a metal spoon. Remove from heat; cool completely.

4. Beat the first 1/2 cup whipping cream to soft peaks. Stir half of
the chocolate mixture into the whipped cream. For in the remaining
chocolate. Cover; chill until mixture mounds. Spread onto cake to
within 1 inch of edge. Chill; covered for several hours.

5. To serve, drizzle cake with the 1 Tablespoon topping. Using a
pastry bag fitted with the star tip, pipe the 1/2 c whipped cream
around cake edge and garnish with raspberries, if desired.

Cal: 258 Source: Better Homes and Gardens Magazine, Dec. 1992

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Popularity: 7% [?]

NORTH: KOFTA KEBABS IN SPICY CREAM SAUCE (MALAI KOFTA)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Indian Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
KOFTA:
2 lg Russet potatoes, boiled,
-peeled, mashed
1/2 c Green peas, fresh or frozen
1/4 c Shredded Cheddar cheese
1 Fresh hot green chile,
-chopped
1/2 ts Ground coriander
1 t Cumin seeds
1 1/2 ts Salt
1/4 c Chopped cashew nuts
1 tb Raisins
3/4 c Chick-pea flour or corn
-flour (see note)
1 c Water
Mild vegetable oil for deep
-frying
SPICY CREAM SAUCE:
8 Whole cashew nuts
2 Whole cloves
1 pn Nutmeg
1/2 Inch cinnamon stick
1 Garlic clove, peeled
2 tb Unsalted butter
1 lg Onion, grated
1 pn Turmeric
2 ts Paprika
1/2 ts Ground coriander
1/2 ts Cayenne pepper
1 t Salt
1 c Half-and-half
1 c Water
1/2 c Heavy cream
2 tb Chopped fresh cilantro

Kofta, a classic dish of Moghul origin, is one of the most important
preparations of Indian vegetarian cuisine. Traditionally, koftas are
simmered in a delicate sauce and turned into a curried main dish. These
kebabs are wonderful served as cocktail appetizers with a yogurt or fruity
dipping sauce.

The kofta: Combine potatoes, peas, cheese, chile, coriander, cumin, salt,
cashews and raisins. Form mixture into 1-inch balls.

Make a batter with the flour and water. Season with pinch of salt, if
desired.

Heat oil to 375 degrees F in a deep fryer or large heavy saucepan. Dip
balls into batter to coat completely, and deep-fry until brown (do not
crowd), about 4 minutes. Set aside.

(If you want the kebabs to remain firm, put them on a heated serving
platter, and tent with foil. To serve, bring cream sauce to a boil and pour
over kebabs.)

The sauce: Grind cashews, cloves, nutmeg, cinnamon and garlic with a little
water to make a fine paste. Set aside.

Heat butter in a large saucepan over medium-high heat. Add onion and saute
until wilted; stir in ground paste and cook 2 minutes.

Add turmeric, paprika, coriander, cayenne and salt. Stir in half-and-half
and water. Reduce heat and simmer about 15 minutes.

(May be prepared 2 days ahead, cooled, covered and refrigerated.)

Stir in cream and kofta kebabs. Bring to a boil, then remove from heat.
Garnish with cilantro and serve immediately.

Note: Chick-pea flour (also called besan) may be purchased at Indian
grocery stores.

PER SERVING: 645 calories, 15 g protein, 54 g carbohydrate, 43 g fat (19 g
saturated), 86 mg cholesterol, 1,450 mg sodium, 8 g fiber.

Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.

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Popularity: 12% [?]

Title: FUN SEE VEGETABLES
Categories: Main dish
Yield: 5 servings

6 md Dried black mushrooms
2 oz Cellophane noodles (bean
-thread)
1/2 oz Tiger lily buds
4 lg Stalks bok choy
4 oz Chinese pea pods
4 oz Block firm tofu
2 Green onions (with tops)
5 tb Vegetable oil
1 ts Finely chopped ginger root
1 ts Salt
1/2 c Sliced canned bamboo
-shoots,
-drained
1/2 c Sliced water chestnuts,
-drained
1/2 c Water
2 tb Dark soy sauce
1/2 ts Sesame oil
-

Cellophane noodles are transparent noodles that cook
into a silvery spaghetti and are given crunch with
water chestnuts and Chinese pea pods.

Soak mushrooms in hot water 20 minutes or until soft.
Drain. Rinse in warm water. Drain. Squeeze out excess
moisture. Remove and discard stems. Cut caps into
1/2-inch pieces. Soak noodles in warm water 5 minutes.
Drain. Cut noodles into 4-inch pieces. Soak tiger lily
buds in warm water about 5 minutes or until soft.
Drain. Remove and discard tips. Cut bok choy stems
(with leaves) diagonally into 1/2-inch slices. Remove
strings from pea pods. Place pea pods in boiling
water. Cover and cook 1 minute. Drain. Immediately
rinse in cold water. Drain. Cut tofu into halves and
cut each half into 1/4-inch slices. Cut green onions
diagonally into 2-inch pieces. Heat wok or large heavy
skillet until very hot. Add 2 tablespoons vegetable
oil and tilt wok to coat side. Add tofu and stir-fry
carefully 1 minute. Remove tofu from wok. Wash and
thoroughly dry wok. Heat wok until very hot. Add 3
tablespoons vegetable oil and tilt wok to coat side.
Add mushrooms, tiger lily buds, bok choy, ginger root
and salt. Stir-fry 1 minute. Add bamboo shoots and
water chestnuts. Stir-fry 1 minute. Stir in water and
heat to boiling. Add noodles and pea pods. Cook and
stir 30 seconds. Add tofu, green onions and soy sauce.
Cook and stir 30 seconds. Stir in sesame oil.

(C) 1993 General Mills, Inc. PRODIGY GUEST CHEFS
COOKBOOK

Converted by MMCONV vers. 1.50

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Popularity: 5% [?]

BLACK BEAN-GOAT CHEESE ENCHILADAS (WITH MANGO

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beans Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Sauce—
1 c Chicken stock
10 Tomatillos (husked) –
Rinsed and chopped
4 Cloves garlic
1 c Onions — chopped
2 Serrano chiles — seeded and
Chopped
2 tb Fresh cilantro — chopped
Salt — to taste
Filling—
1/4 c Chicken stock
2 c Black beans — cooked
1 Clove garlic — minced
2 Serrano chiles — seeded and
Minced
1/2 c Mango or papaya — diced
4 Scallions (white part only)
Thinly sliced
1/2 c Corn kernels — roasted
8 oz Fresh goat cheese –
Crumbled
Salt — to taste
Vegetable oil — to soften
Tortillas
8 Corn tortillas
1 c Mango Relish (separate
Recipe)

Preheat the oven to 350 degrees F.

To make the sauce, in a saucepan, cook the chicken
stock, tomatillos, garlic cloves, onions, and serranos
over medium-high heat for 10 minutes, stirring
frequently. Transfer the mixture to a blender, add the
cilantro, and puree until smooth. Season with salt and
set aside.

To make the filling, in another saucepan, bring all
the filling ingredients except the cheese and salt to
a boil. Remove from the heat, whisk in 4 ounces of
the goat cheese, and season with salt. Deep warm.

Pour enough of the oil in a skillet to come 1/2 inch
up the sides. Over medium heat, bring the oil to 350
degrees F. or just smoking. (CAUTION: Do This Very
Carefully–This is VERY, VERY HOT–) Submerge the
tortillas in the oil one by one for 5 seconds each to
soften. Drain the tortillas on paper towels and keep
warm: do not stack the tortillas.

To assemble the enchiladas, divide the black bean-goat
cheese mixture evenly among the tortillas, spreading
evenly down the middle. Roll up the tortillas and
place seam side down on a baking sheet or in an
ovenproof baking dish, placing them snugly together.
Pour the reserved tomatillo sauce over the enchiladas,
and top with the remaining 4 ounces of the goat
cheese. Cover with foil and bake in the oven for 10
minutes. Serve 2 enchiladas per plate, together with
Mango Relish (separate recipe).

Chef’s Notes: This recipe is included by chef Stephan
Pyles in his cookbook __The New Texas Cuisine__,
Doubleday, 1993, ($35.00).

The chef states: “This recipe was published in
_Parade_ magazine in 1987 in an article commissioned
by my friend Sheila Lukins… Although at first glance
this combination may not seem very Texan, one only has
to realize that the Gulf Coast is subtropical and that
some of the best goat cheese in the country is made
here in Dallas by the Mozzarella Company.” (He’s
right!)

Recipe By : Stephan Pyles in __The New Texas
Cuisine__

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Popularity: 9% [?]

Title: Homemade Vanilla Ice Cream
Categories: Desserts
Yield: 6 servings

2 qt Half and half
1/2 pt Whipping cream
1 1/2 c Sugar
4 ts Vanilla
1 ds Salt

MMMMM—————-CATEGORY 13, TOPIC 26 MESSAG———————

Just mix it all together and freeze it according to your freezer
instructions.

This is for a gallon freezer so you will have to cut it in half for a
smaller freezer. You have to allow for expansion while it freezing so
don’t fill the container too full.

If we are not going to be eating this right away I have found if I
add a small container of Cool Whip to it it keeps it from forming ice
crystals when we put it in cantainers to store in the freezer.
Usuallly we make it when we have family over and don’t have too much
left.

Food Wine RT [*] Category 4, Topic 6 Message 68 Fri May 08, 1992
C.FERRELL2 [CAROL] at 23:31 EDT

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
GT Cookbook echo moderator, net/node 004/005
THE.STEIGERS [Sylvia] at 22:25 EST

The two hunter’s chicken recipes folks offered when I requested them:

MMMMM

Popularity: 14% [?]

Crispix Mix Sweet Minglers

Recipe By :
Serving Size : 8 Preparation Time :0:15
Categories : Snacks Kids

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 C Chocolate chips
1/4 C Peanut butter
1/2 C Peanuts — dry roasted
1 C Powdered sugar
1 Box Crispix Cereal

In large microwavable bowl, melt chocolate on HIGH for 1 minute. Stir and
heat an additional 30 seconds at HIGH or until melted. Stir in peanut butter
and peanuts. Gently stir Crispix cereal into peanut butter mixture, until
well coated. Place powdered sugar in 2 gallon storage bag. Add coated
cereal to sugar and close bag. Gently toss until well coated. Store in
airtight container in fridge. Source: Crispix box

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Popularity: 4% [?]