Title: Passover Honey Cake
Categories: Cakes
Yield: 1 servings

1 c Honey 1/2 ts Ginger
1/4 c Orange juice 1 3/4 c Matzo meal
Grated rind of 1 orange 1/2 ts Salt
3 Eggs, separated 1 ts Coffee; instant
1 ts Vegetable oil 1 ts Cinnamon
1/2 c Sugar 1/4 ts Cloves

Heat honey to boil; add orange juice and rind. Cool. Beat egg yolks. Add
oil and sugar, sift together matzo meal and dry ingredients. Add dry
ingredients and honey to egg yolks. Fold in stiffly beaten egg whites. Bake
in one oblong or 2 loaf pans. Line pan with wax paper. Bake @ 300 degrees
for 50 minutes.

—–

Popularity: 4% [?]

SPICY CHICKEN COCONUT SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
2 Chicken breast halves
1/2 c Slivered fresh lemon, with
-peel
3 tb Fish sauce
1 1/2 ts Chopped hot chile pepper, or
-to taste
2 Green onions, thinly sliced,
-including part of green top
1 1/2 ts Sugar
4 c Unsweetened coconut milk
2 c Chicken stock
3 ts Minced lemon grass or 1
-teaspoon grated lemon zest
1 c Whole straw mushrooms
1 tb Slivered galangal root or
-ginger root

[I prefer galangal--even dried, to ginger, but ginger
will do. S.C.]

Place chicken breasts in pan with just enough cold
water to cover. Bring to a boil over medium heat;
immediately reduce heat so water barely ripples.
Simmer uncovered, until done, about 12 minutes. Meat
should be moist and opaque throughout; cook only to
just beyond pink stage. Remove breasts and drain well.
Cool to room temperature; remove and discard skin and
bones. Shred meat into bite-sized pieces. Reserve.
Combine slivered lemon, fish sauce, chile pepper,
green onion and sugar; set aside. Combine coconut
milk, chicken stock, lemon grass, mushrooms and
galangal in a sauce pan over medium-high heat. Bring
to a boil, reduce heat and simmer, uncovered, until
lemon grass is tender, about 15 to 20 minutes. Add
reserved chicken and lemon mixture and heat through,
about 3 minutes.

Serves 6 to 8 as a first course or 4 as a main course.

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Popularity: 4% [?]

Title: Tzatziki Sauce
Categories: Garlic Appetizers
Servings: 2

1 x Same As In 6

Prepare the Sauce as in Tzatziki but only drain the yougurt for 6 to 7
hours. The mixture can be used in several ways. It is zesty on hamburger
sandwiches. Top each burger with a slice of ripe tomato, a small heap of
grated cabbage, and a dollop of Tzatziki sauce. It can also be served
with grilled meats. The meat juices mingling with the tzatziki are
utterly delicious.
As a sauce for tomatoes, it is something special. Cut several ripe
tomatoes into sections, cutting from stem to stern, but do not cut all the
way through. Open the tomato like a flower. Salt lightly and invert on
paper towles to drain for a few minutes. Fill each tomato with some
tzatziki and garnish with fresh mint.

—————————————————————————–

Popularity: 3% [?]

Title: Five Spice Powder-Walt
Categories: Spices
Yield: 1 servings

1 tb Cinnamon
1 tb Ginger
1 tb Anise
1 tb Fennel
1 tb Clove
pn Black pepper, optional

Blend together.

From The Frugal Gourmet – Three Ancient Cuisines Chins/Greece/Rome

MMMMM

Popularity: 3% [?]

Albondigas

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Ground Turkey Mexican
Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Pound Ground Turkey — * see note
1/4 Medium Onion — chopped
1 Large Egg White
1/4 Cup Rice — quick cooking
8 Cups Chicken Broth
4 Cups Water
1/4 Cup Tomato Sauce
2 Roasted Chiles; Whole — chopp
1 Tomato; Fresh — chopped
1 Carrot — julienned
2 Green Onions — *
1/4 Tsp Leaf Oregano — dried
1/3 C Corn Kernels — frozen
2 Tbsp 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.

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Popularity: 3% [?]

HUNTER’S MINESTRONE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FIRST PART—–
2 ts Salt
3 qt Water
2 1/2 lb Beef, cubed
1 Garlic clove, crushed
1 Bay leaf
—–SECOND PART—–
1 Carrot, large, sliced
2 Celery sticks, sliced
1 Onion, medium, cut in 8ths
1 cn Kidney beans (12 to 16 oz.)
1 cn Tomato paste w/garlic (6 oz)
1 Handful green beans (or more)
– halved or quartered
4 Roma tomatoes — chopped
1/2 c Chianti or other red wine
1 t Basil leaves
2 ts Creole seasoning
1 1/2 ts Oregano leaves
—–THIRD PART—–
8 oz Pasta shells
1/2 ts Paprika
2 ts Sugar

FIRST PART: Bring the water to a boil. Put in all
first part ingredients and then simmer, covered, for 3
hours. SECOND PART: Add all second part ingredients to
pot and simmer for 30 minutes.
THIRD PART: Add all third part ingredients to pot and
simmer for and additional 30 minutes.
Serve with lots of garlic bread.

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Popularity: 4% [?]

Title: FRUIT AND CHOCOLATE DREAM SQUARES
Categories: Cookies
Servings: 16

MMMMM—————————–TOPPING———————————-
2/3 c All-purpose flour
1/2 c Pecans, chopped
1/3 c Firmly packed brown sugar
6 T Butter, softened

MMMMM——————————CRUST———————————–
1 1/4 c All-purpose flour
1/2 c Granulated sugar
1/2 c Butter
1/2 c Raspberry or strawberry jam
1 pk NESTLE Toll House milk
-chocolate morsels (11.5 oz)

TOPPING: In small bowl, combine 2/3 cup flour, pecans and brown sugar.
With pastry blender or 2 knives, cut in 6 tablespoons butter until mixture
resembles coarse crumbs; set aside.

CRUST: Preheat oven to 375′F. Grease 9″ square baking pan. In small bowl,
combine 1 1/4 cup flour and granulated sugar. With pastry blender or 2
knives, cut in 1/2 cup butter until mixture resembles fine crumbs. Press
into prepared pan.

Bake 20-25 minutes until set but not brown. Spread with jam. Top with
Nestle Toll House milk chocolate morsels and Topping.

Bake 15-20 minutes longer until top is lightly browned. Cool completely;
cut into 2 1/4″ squares.

Makes 16 squares.

MMMMM

Popularity: 3% [?]

ESCAROLE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 lb White beans
5 c Chicken broth
2 tb Olive oil
2 tb Minced garlic
1 sm Onion — finely diced
2 c Chopped escarole
Salt and pepper — to taste

SOAK THE BEANS OVERNIGHT IN WATER. Drain. Place beans
in a pot, add broth, cover and cook over medium heat
until beans are soft, about 30 minutes. Meanwhile,
place another pot on the stove, add oil, place over
medium heat, add garlic and onion and cook, stirring
occasionally, for 7 minutes, or until onions soften.
Add the escarole and continue to cook until wilted,
another 10 minutes. Add the beans and broth to the pot
with the escarole. Add salt and pepper as desired,
cover and simmer for 20 minutes. Serve piping hot.

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Popularity: 5% [?]

ALU BAGAN

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish Vegetarian
Potato

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 CAThie Coppolino (TDDB08B)
2 lg Onions, chopped
6 x Garlic cloves, minced
4 lg Potatoes, peeled, chopped
1 lg Eggplant, peeled, chopped
1/2 lb (or more) Mushrooms, halved
2 lg Tomatoes, chopped, OR 1 (16
-ounce) can chopped tomatoes
With juice
2 ts Tumeric
2 ts Curry powder
1/4 ts Red chilli powder
2 ts Ground cumin
1 tb Sugar
3/4 ts Ground ginger
1 t (or more) salt
Olive oil (as needed)
Water (as needed)

In large skillet or electric frying pan, heat oil and
saute onions and garlic until onions are golden. Add
potatoes, eggplant, and mushrooms and cook over
medium-high heat ten minutes. Add tomatoes and all
spices to mixture along with 1 C. water. Cover and
simmer, stirring occasionally, until veggies are
cooked, about 30 to 40 minutes. You may need to add
more water or oil as it evaporates. Serve with warmed
whole wheat tortillas. We like to serve burrito style
after spreading the tortilla with butter.

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Popularity: 2% [?]

STUFFED ESCAROLE LEAVES WITH MARINATED CHICKP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Vegetarian
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Dried chickpeas
2 ts Dried sage
5 ea Bay leaves
1/4 ts Salt
1 pn Freshly ground black pepper
4 md Tomatoes, seeded diced
2 ts Minced garlic
2 tb Chopped fresh parsley
2 tb White wine vinegar
1 lg Head escarole
— washed and cored

Rinse chickpeas, place in a large bowl and cover with
9 cups water. Refrigerate and let soak overnight.
In a large pot, bring two quarts of water to a boil.
Add sage and bay leaves.
Drain chickpeas and rinse well. Add chickpeas to
boiling water and cook until they are soft, about 30
to 45 minutes. Drain chickpeas, reserving 2 cups of
cooking liquid. Sprinkle chickpeas with salt and
pepper, and lightly mash them with a fork. Set aside
to cool. In a large bowl toss tomatoes with garlic and
parsley. Add cooled chickpeas and toss with just
enough reserved cooking liquid to moisten. Add
vinegar to taste. Bring a small saucepan of salted
water to a boil. Fill a large bowl with ice water and
set aside. Place escarole leaves in a strainer and
submerge in boiling water until leaves are soft, about
2 minutes. Remove leaves from water and immediately
plunge them into ice water. Drain and pat dry.
Lay leaves out flat nad place about 2 or 3 tablespoons
of chickpea mixture at broad end of each leaf. Roll
up like a cigar, turning sides in to enclose filling.
Serve at room temperature.

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Popularity: 4% [?]