Chocolate Chip Banana Muffins

Recipe By : Nothin’ but Muffins
Serving Size : 20 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c butter — softened
1 c brown sugar — packed
2 eggs — lightly beaten
1 c whole wheat flour
1 c white flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
2 c ripe bananas (3) — mashed
3/4 c nuts — chopped
3/4 c miniature chocolate chips

1. Preheat oven to 350 degrees. Grease muffin cups.

2. Cream together butter and brown sugar.

3. Add beaten eggs and bananas; mix well.

4. In separate bowl, sift flour with salt, soda, and baking powder.

5. Stir in creamed mixture into flour mixture just until moistened.

6. Fold in nuts and chocolate chips

7. Fill muffin cups 2/3 full.

8. Bake at 350 for15-20 minutes or until golden brown.

9. Makes 20.

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Per serving (excluding unknown items): 194 Calories; 10g Fat (44% calories
from fat); 3g Protein; 25g Carbohydrate; 31mg Cholesterol; 155mg Sodium

Food Exchanges: 1/2 Starch/Bread; 2 Fat; 1 Other Carbohydrates

Popularity: 4% [?]

Title: MUSHROOM ESSENCE
Categories: Condiments, Vegetables
Yield: 1 batch

1 oz Boletus mushrooms, dried*
6 c Very warm water
2 md Shallots, peeled chopped
6 ea Peppercorns
1 ea Blade whole mace -=OR=-
1 pn Ground mace
1/2 sm Bay leaf

*One oz. = 2/3 cup. Suggested mushrooms are cepes,
porcini, Steinpilze or boletes marketed as “Chilean
dried mushrooms.” Combine mushrooms in a bowl with 4
cups very warm water. Push them under the surface,
weight them with a saucer, and let them soak overnight
or for at least 6 hours, until they are very soft.
Stir them occasionally.
Lift mushrooms from the liquid with a slotted spoon
(save the liquid) and chop them fine, saving as much
juice as possible. Combine them with the remaining 2
cups water in a saucepan, bring them to a simmer, and
simmer them, covered, for 20 minutes. Meanwhile, to
clear the soaking liquid of grit, pour it carefully
into a bowl, leaving behind the sediment – this is
certain to be sandy. Let the liquid settle again and
again pour it off; repeat, if necessary, to be sure
any grit has been left behind. Pour the simmered
mushrooms and their liquid into a sieve set over a
bowl and lined with fine nylon net or two layers of
dampened cheesecloth. Press hard on the mushrooms to
extract all possible liquid; discard the debris. Let
this second batch of liquid settle, then decant it as
described for the soaking liquid; repeat if necessary.
Combine the two batches of liquid with the shallots,
peppercorns, mace and bay leaf in a saucepan. Bring
the liquid to a boil over medium-high heat and simmer
it briskly, uncovered, until it has reduced to 2 cups.
Strain out the solids and let the concentrated liquid
settle for one last time – we’re still on the track of
any sand that may remain. Decant the cooled essence,
then freeze it in an ice-cube tray. Remove the cubes
from the tray and store them in an airtight freezer
container. Keeps for up to a year in the freezer.
Yield: 16 cubes, about 2 tb. each.

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Popularity: 4% [?]

Thai Chicken Coconut Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Thai

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cans coconut milk — (make sure it’s the
unsweetened kind)
3 tablespoons chopped scallions
3 teaspoons lemon grass
cilantro — (preferably fresh.
— optional
tofu — cubed small
chicken — cubed to bite size
— pieces
mushrooms
1 carrot — grated
juice from loads of limes — 8 or so
serrano chillies — (or any other hot
— chili, again
preferably
pepper — fresh but powdered
— will do
1 teaspoon galanga powder

Heat the coconut milk in a pot. Add everything else. As the lemon grass is

inedible, put it in a tea ball and immerse the ball in the soup so you can retr
ieve it later. Cook until the chicken is done and the soup is hot (30 minutes?
). Taste to see if it needs more limes (it always does) or more hot

peppers (it’s better to start mild and build up to the desired level of spicyne
ss).

By “Diane. Geary” on Dec 26, 1997.

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Popularity: 3% [?]

Title: Midia (Mussels) Appetizer
Categories: Armenian, Appetizers
Yield: 1 servings

3 lb Fresh mussels,scrubbed,
-beard removed and steamed
-for 10 minutes
4 c Chopped onions
3/4 c Olive oil
1 c Long grain rice,washed and
-drained
1 1/2 t Salt
Pepper to taste
1 t Cinnamon
1 t Allspice
1 t Dried basil
3/4 c Currants
1/4 c Pine nuts
2 c Water

Prepare mussels and set aside. Saute onions in olive oil until soft.
Add rice and mix thoroughly. Add salt, pepper, spices, currants and
pine nuts. Mix well. Add water, bring to a boil and cook for 10
minutes at medium heat. Add cleaned mussels, removed from their
shells, mix thoroughly and cook about 10 minutes. Serve at room
temperatur, mounded in a dish surrounded by fresh lemon slices. This
may be used as an appetizer or as a side dish.

MMMMM

Popularity: 3% [?]

Title: SPICY SICHUAN NOODLES (DAN DAN MIAN)
Categories: Oriental, Pasta
Yield: 4 servings

1/2 lb Ground pork
1 tb Dark soy sauce
1 ts Salt
1 c Peanut oil
3/4 lb Chinese thin egg noodles
-(fresh or dry)
3 tb Finely chopped garlic
2 tb Finely chopped ginger
5 tb Finely chopped scallions
2 tb Sesame paste
-=OR=- peanut butter
2 tb Dark soy sauce
2 tb Chili oil
2 ts Salt
1 c Chicken stock
1 tb Sichuan peppercorns
-(roasted and ground)

COMBINE THE PORK, SOY SAUCE and salt in a small bowl
and mix well. Heat a wok or saute pan until it is hot.
Add the oil and deep-fry the pork, stirring with a
spatula to break it into small pieces. When the pork
is crispy and dry, about 4 minutes, remove it with a
slotted spoon and drain on paper towels. Pour off the
oil, leaving 2 tablespoons in the wok. Reheat the wok
and add the garlic, ginger and scallions, and stir-fry
for 30 seconds. Then add the sesame paste, soy sauce,
chili oil, salt and chicken stock and simmer for 4
minutes. Cook the noodles in a large pot of boiling
water for 2 minutes if they are fresh or 5 minutes if
they are dried. Drain the noodles well in a colander.
Divide them into individual bowls or put in large soup
tureen. Ladle on the sauce.

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Popularity: 5% [?]

Title: Crab Salad w/2 Dressings
Categories: Greensalads, Seafood
Yield: 4 servings

1 pk Frozen thawed crab
1 Head lettuce, shredded
Green pepper, sliced
Cucumber, sliced
Lemon wedges
Parsley, chpd, opt

MMMMM——————–SNAPPY RED DRESSING————————-
3/4 c Chili sauce
2 T Lemon juice
2 T Sour cream
1 T Onion, grated
2 t Horseradish, to 3t

MMMMM———————-CREAMY DRESSING—————————
1/2 c Mayonnaise
1/4 c Whipping cream
1/4 c Chili sauce
1/4 c Green pepper
1/4 c Green onion
1/4 t Salt

Arrange the lettuce on 4 salad plates. Top with crab. Pour choice of
dressing over. Top with green pepper, cucumber, lemon and parsley.
SNAPPY RED DRESSING: Mix and chill 30 minutes to blend flavors.
CREAMY DRESSING: Blend mayonnaise with whipped whipping cream. Mix in
chili sauce, green pepper, green onion, and salt. Extra dressing may
be refrigerated for several days.

MMMMM

Popularity: 4% [?]