Linguine Stir-Fry With Green Beans Garlic

Recipe By : Woman’s Day Low Fat Meals
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Breasts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound linguine — spaghetti, or thin
spaghetti
2 teaspoons vegetable oil — divided
1 pound skinless boneless chicken breast — slivered
1 pound green beans — trimmed and halved
2 red bell peppers — seeded — diced
4 cloves garlic — minced
1/4 cup teriyaki sauce
1 cup low-sodium chicken broth

Prepare Pasta according to package directions; drain.
In large nonstick wok or skillet over high heat, heat 1 teaspoon
vegetable oil. Add chicken and stir-fry about 4 minutes until firm and
opaque. Remove chicken and set aside.
Add the remaining teaspoon oil to the pan. Add green beans; reduce heat
to medium, cover and cook 7 minutes. Uncover, add red bell pepper, stir
well and cook an additional 5 minutes. Add garlic and stir-fry 30
seconds. Stir in teriyaki sauce and chicken broth. Heat to a simmer;
toss with chicken and pasta. Serve immediately.

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NOTES : This is one of my very favorite favorities….
*posted to eat-l and eat-lf lists 10-4-96

Popularity: 5% [?]

Title: CLOTTED CREAM PART 2
Categories: Desserts
Yield: 8 servings

20 oz Heavy whipping cream
2 qt Milk (or more)*

*Preferably extra-rich milk, if you can get it in your area.

Choose a wide-mouthed bowl or stainless steel bowl with sloping sides. Fill
it with milk, leaving a deep enough rim free to avoid spillage. Add 20 fl
double cream. Leave in the refrigerator for at least several hours, and
preferably overnight. Set the bowl over a pan of water kept at 82 degrees
C (180 F) and leave until the top of the milk is crusted with a nubbly
yellowish-cream surface. This will take at least 1 1/2 hours, but it is
prudent to allow much longer. Take the bowl from the pan and cool it
rapidly in a bowl of ice water, then store in the refrigerator until very
cold. Take the crust off with a skimmer, and put it into another bowl with
a certain amount of the creamy liquid underneath; it is surprising how much
the clotted part firms up–it needs the liquid. You can now put the milk
back over the heat for a second crust to form, and add that in its turn to
the first one. The milk left over makes the most delicious rice pudding,
or can be used in baking, especially of yeast buns.

~ from Jane Grigson’s OBSERVER GUIDE TO BRITISH COOKERY
per Diane Duane

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Popularity: 2% [?]

Title: NO-COOK APPLE RASPBERRY JAM
Categories: Desserts, Jams
Yield: 4 servings

3 c Fully ripe raspberries
1/2 c Finely ground peeled and
-cored apples
4 c Sugar
2 tb Fresh lemon juice
1 Pouch liquid fruit pectin

Thoroughly crush the berries, using a potato masher,
sieve half of the pulp to remove some of the seeds, if
desired; measure 1-1/2 cups of prepared berries; pour
into a large bowl. Add apples. Add sugar to bowl;
mix well; let stand 10 minutes. Add lemon juice and
liquid fruit pectin to bowl; stir for 3 mintes. ( A
few sugar crystals will remain) Ladle jam into clean
containers, leaving 1/4 inch headspace; cover with
tight fitting lids; let stand at room temperature
until set ( may take up to 24 hours) store in
freezer. Jam can be stored in the refrigerator if
used within 3 weeks. Makes 4-1/2 cups.

Origin: Appeal (quarterly publication for Overwaitea
Foods.) Shared by: Sharon Stevens.

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Popularity: 13% [?]

JUMBO LUMP CRAB SALAD WITH CITRUS, GINGER AND SOY VINAIGRETTE

Recipe By :CHEF DU JOUR SHOW #DJ9118
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Vinaigrette:
2 tablespoons chopped shallots
2 tablespoons chopped ginger
6 ounces rice wine vinegar
2 ounces soy sauce
1 ounce sesame oil
8 ounces extra virgin olive oil
2 oranges, — juiced
2 limes, — juiced
Salad:
1/2 cup Wakame Seaweed
1 cucumber, thinly sliced
1 package alfalfa sprouts
1 1/2 tablespoons julienned
2 cooked Dungeness Crabs, — cleaned
3 scallions

VINAIGRETTE:
In jar combine all ingredients. Cover tightly and shake vigorously. Set
aside until ready for use.

SALAD:
In a bowl filled with warm water soak seaweed until soft. Dice after
softening. In a large bowl
combine cucumbers, seaweed, sprouts, ginger, crab and vinaigrette, being
careful not to break up
the crabmeat. Place salad in mounds on a plate and garnish with scallion

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Popularity: 4% [?]

CABBAGE SOUP #2

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Meat or 1 lb stew meat
8 c Water
1 1/2 ts Salt
1/2 ts Dried oregano
5 ea Whole peppercorns
2 ea Bay leaves
1 cn (16-oz) tomatoes cut up or
3 ea Fresh tomatoes cut up
1 cn (16-oz) cut green beans
2 ea Sliced md carrots
1 ea Chopped md onion
1/2 ts Crushed red pepper
-optional
1 sm Head cabbage cored and
-chopped

In large kettle combine meat, water, salt, oregano,
peppercorns and bay leaves. Bring to a boil then reduce heat to
simmer and simmer 2 hours. Remove beef when cool enough to
handle, cut up meat and discard bones if any. Strain broth and
skim off excess fat. Return broth to kettle. Add cut up meat,
tomatoes and all vegetables except cabbage and red pepper, if
desired. Simmer for 30 minutes, then add cabbage and simmer for
30 minutes more.

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Popularity: 3% [?]

Title: Christmas Stollen
Categories: Diabetic, Breads/bm, Nuts/grains, Fruits, Holidays
Yield: 15 servings

Ingredients: 1/2 c Flour
1/2 c Raisins, dark or golden 1/2 c Margarine
1/4 c Dried Apricots, chopped 2 tb Sugar
1/4 c Unsweetened Apple Juice 1/4 ts Salt
-=OR=- 1/4 ts Almond Extract
1/4 c Rum 1 ts Lemon Rind, grated
1 pk (or 1 tb) Active Dry Yeast 1 c To 1-1/2 cup Flour
1/3 c Milk, heated to lukewarm 1/2 c Sliced Blanched Almonds
-(105 to 110 degrees) 1/2 c Low-Sugar Apricot Preserves

Directions:

Combine the raisins, apricots and apple juice (or rum) in a bowl.
Let soak overnight or for at least 4 hours. Combine the yeast, milk
and the 1/2 cup of flour in a bowl. Mix until smooth and the mixture
looks like think mashed potatoes. Cover the bowl with a damp cloth
and let rise in a warm place for 10 minutes, or until doubled in bulk.

Meanwhile, cream the margarine, sugar, salt, almond extract and lemon
rind. Beat in the yeast mixture and 1-1/4 cups of the flour. Turn
the dough out onto a lightly-floured surface and knead in about 1/4
cup more flour, or until the dough is soft. Knead for 3 minutes.
Put in a greased bowl, cover with a damp towel and let rise in a warm
place until doubled, about 1-1/2 to 2 hours.

Once the dough has doubled, knead in the raisin mixture and almonds.
Knead until well mixed. Roll the dough into a rectangular 12- by
6-inch shape. Roll up jelly roll fashion. Place on a lightly-oiled
baking sheet and let rise about 30 minutes. Bake in a 375-degree
oven for 25 to 30 minutes, or until golden brown.

Cool partially on a wire rack. Glaze the cool but not cold stollen
with the apricot preserves. Serves 15

One Serving = Calories: 162 Carbohydrates: 23 Protein: 2 Fat: 7
Sodium:
116 Potassium: 121 Cholesterol: 0

Exchange Value: 1 Bread Exchange + 1/2 Fruit Exchange + 1 Fat Exchange

MMMMM

Popularity: 4% [?]

Snicker Pie

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chocolate Pies Pastries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Snicker bars — king size
1 1/2 Tablespoons Half half
1/2 Cup Peanut butter
4 Cups Cool whip
1 Graham cracker crust — deep
Dish or Chocolate crust

In double boiler, melt together snicker bars, peanut butter and half
half. Fold in 4 cups cool whip. Pour into crust and freeze 4-5 hours
before serving. Top with cool whip and chocolate syrup. Liz Jones
(vxrf36b).

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Popularity: 5% [?]

Death By Chocolate with Mocha Mousse

Recipe By : Clare Cockburn
Serving Size : 1 Preparation Time :0:00
Categories : Chocolate Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
COCOA MERINGUE
4 egg whites
1/8 tsp cream of tartar
1/8 tsp salt
1 1/4 cups granulated sugar
2 tbsp sifted cocoa
1 tbsp cornstarch
CHOCOLATE MOUSSE
6 oz semisweet chocolate
1 1/2 cups heavy cream
3 egg whites
2 tbsp granulated sugar
CHOCOLATE BROWNIE
1 tsp unsalted butter
1 tsp all purpose flour
1 recipe Brownies — uncooked
see SIMPLY THE BEST CHOCOLATE BROWNIES — separate OR
use favorite recipe
CHOCOLATE GANACHE
1 1/2 cups heavy cream
3 tbsp unsalted butter
22 oz semisweet chocolate
MOCHA MOUSSE
14 oz semisweet chocolate
4 oz unsweetened chocolate
1/2 cup water
4 tbsp instant coffee
2 tbsp cocoa — sifted
5 egg whites
2 tbsp granulated sugar
3/4 cup heavy cream *
MOCHA RUM SAUCE
6 oz unsalted butter
1 1/3 cups granulated sugar
1 1/3 cups heavy cream
8 tbsp cocoa — sifted
3 tbsp dark rum
1/4 tsp salt
4 tsp instant coffee
1 tsp pure vanilla extract

Preheat oven to 225 F.

Trace 9″ circle on parchment paper, turn over so that pencil line faces
downwards, and place on baking sheet.

Prepare cocoa meringue: Place egg whites, cream of tartar in bowl, whisk until
soft peaks form, add one cup sugar while continuing to whisk, and continue
until stiff. Fold in the remaining dry ingredients, and use to fill a pastry
bag. Pipe in a spiral to fill the circle.

Place in preheated oven, bake 15 minutes. Lower temperature to 200F and bake
for 2 hours 45 minutes. Remove from oven and allow to cool for 45 minutes
before handling.

Raise oven temp to 325F.

While meringue is baking, prepare chocolate mousse. Melt chocolate in double
boiler. Remove from heat and stir until smooth – keep at room temerature until
needed. Beat the cream until peaks form. Beat the egg whites until soft peaks
form, then whisk in the sugar until stiff peaks form. Add a quarter of the
cream to the chocolate and whisk, then add to the egg whites. Fold in
remaining cream. Refrigerate mousse until needed.

Prepare brownie layer: Grease 9“x1.5″ round tin with the butter, and flour
with the 1tsp flour – shake out excess. Pour brownie mix in, place in
preheated oven and bake until toothpick comes out clean – about 30 minutes.
Remove from oven and allow to rest in pan for 5 minutes, then turn out and
refrigerate for 15-20 minutes. Cut in half horizontally.

Keep at room temperature until needed. Prepare ganache: Bring cream and water
to a boil in a 2.5 quart saucepan. Place chocolate in a bowl, pour over
boiling cream and allow to stand for 5 minutes. Stir until smooth.

Keep at room temperature until needed.

Prepare mocha mousse: Melt the chocolates, water, coffee and cocoa in a double
boiler, keep at room temperature.Whisk egg whites until soft peaks form, then
add sugar and whisk until stiff. Whip cream until stiff. Fold 1/4 of egg
whites into chocolate mix, fold in whipped cream and then remaining egg
whites. Keep at room temperature.

To assemble:Place a closed 9”x3″ springform tin on a baking sheet. Put in top
half of chocolate brownie, top side up. Ladle 1.5 cups ganache over the
brownie. Trim the meringue with a serrated knife so that it fits snugly and
place, top side up, over the ganache, pressing down gently to eliminate air
pockets. Spoon mocha mousse on top of meringue, then top with the remaining
brownie half, bottom side up. Chill cake in the freezer for 30 minutes or in
refrigerator for one hour.

Remove from freezer and release from cake tin. Pour remaining ganache over
cake and spread over sides. Refrigerate for 10-15 minutes to set the ganache.

Fill a pastry bag fitted with a large star tip with the chocolate mousse and
pipe a circle of stars around the outside of the top of the cake, then pipe
out stars inside this circle to fill the top of the cake.

Sauce: Heat butter in 2.5 quart saucepan. When melted, add sugar, cream,
cocoa, salt and 2 tbsp of the rum. Whisk to combine, bring to a boil and
simmer for 5 minutes, stirring occasionally. Remove from the heat, and add
remaining ingredients and stir until smooth. Allow to cool to room temperature
before serving.

Refrigerate for at least 4 and preferably 12 hours before cutting and serving
on plates flooded with mocha rum sauce.

**(said 1/4 cup in the original posting, but then referred to 3/4 cup later on
– 3/4 cup sounds right and tastes pretty good, but I may well be wrong!)

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Popularity: 6% [?]

CHERRY TOMATO VEGETABLE SAUTE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Green bell pepper, sliced
1/2 c Red onion, chopped
2 ea Garlic cloves, minced
3 tb Canola oil
1 ea Potato, cut into thin wedges
1 ea Yam, peeled cut into thin
— wedges
2 c Cherry tomatoes
1 c Vegetable broth
1 c Baby peas, thawed
1 pn Cayenne

In a large skillet, saute the bell pepper, onion garlic in oil over
medium heat until the peppers are tender-crisp, about 3 minutes. Add
the potato yam cook for 5 mninutes, stirring constantly. Add the
tomatoes. Cover, reduce the heat to low simmer for 5 minutes.
Gradually add the broth continue to cook until the potatoes have
softened the skins have split on the tomatoes, about 15 minutes.
Add the peas season with cayenne to taste. Simmer until heated
through serve hot.

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Popularity: 4% [?]

Title: Pheasant with grapes white wine sauce
Categories: Meats
Yield: 4 servings

—————————LISA CRAWLEY TSPN00B—————————
4 tb Butter
1 Pheasant
2 tb Flour
1/2 c Clear stock
1/2 c White wine
1 1/2 c White grapes; seedless
3 tb Lemon juice

Melt butter in casserole or Dutch oven; when hot saute pheasant gently all
over until golden brown. Remove bird. Add flour, stock, and wine; blend
smoothly. Bring to boil; add seasoning.
Return bird to casserole; cover. Cook in 350 oven 35-45 min., until
pheasant is tender; turn during cooking. Peel grapes by dipping in boiling
water a few seconds, then in cold water.
Strip skins; if not seedless, remove seeds. Cover with a little lemon
juice to prevent browning. When bird is tender, remove; carve. Place on
serving dish and keep warm. Add grapes to sauce; cook couple of min. Season
to taste; spoon over pheasant. Serve with mashed potatoes and peas or
spinach.

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Popularity: 4% [?]