BASIL SUNFLOWER SEED PESTO

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Coarsely chopped fresh
-basil leaves
1 c Unhulled raw sunflower seeds
1/2 c Olive oil
1 c Fresly grated Parmesan
2 tb Sweet butter, softened
2 cl Garlic, crushed

In a blender in batches or in a food processor puree the basil with the
sunflower seeds, the oil, the Parmesan, the butter, the garlic, and salt to
taste. Transfer the pesto to a small bowl and lay plastic wrap directly on
the surface to prevent discoloration. The pesto keeps, covered and
chilled, for 2 weeks. Makes about 1 1/2 cups.

To use the pesto: For every pound of dried pasta cooking in a keeple of
boiling salted water, stir together in a heated serving bowl 3/4 cup pesto
and 2/3 cup hot pasta cooking water. When the pasta is al dente, drain it
in a colander, add it to the pesto mixture, and toss the mixture with lemon
juice, salt, and pepper to taste.

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Popularity: 4% [?]

BARLEY AND ALMOND STUFFED SQUASH

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Acorn squash, or another
-winter squash of a similar
-size
1/3 c Almonds — chopped
1 tb Olive oil
1 1/2 c Onions — chopped
1/2 ts Thyme
1 c Barley — cooked
1 tb Tamari

Cut the squash in half lengthwise. Discard the seeds and
membrane and
place the squash cut-side down on a lightly oiled baking
dish. Bake
at 350 degrees until the squash is still firm, but tender
enough to
easily scoop out with a spoon, about 45 minutes.

After the squash has been baking about 25 minutes, place
the chopped
almonds in a pie tin or another small ovenproof container
and bake
until they turna toasty light brown (10-15 minutes). Check
boththe
almonds and the sqash occasionally so you will know when
they are
done.

Heat the olive oil in a large skillet. Add the onions and
the thyme.
Saute over low heat until the onions are well done. Add the
cooked
barley, tamari, and toasted almonds to the sauteed onions.

Using a small spoon, scoop bite-sized chunks out of the
cooked
squash, leaving enough flesh around the shell so that it
stays strong
enough to hold its shape. Add the scooped out squash to the
barley
mixture. Mix well. Fill the empty squash shells with this
mixture,
mounding it as high as possible.

Place the stuffed squash in a baking dish. Cover with
aluminum foil
and bake at 350 degrees for about 20 minutes.

From the files of DEEANNE

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Popularity: 3% [?]

PHOENIX-TAILED SHRIMP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound (medium) fresh shrimp
1 cup Water — cold
1 tablespoon Vodka
2 cup Oil — for deep-frying
1 1/2 teaspoon Salt
6 tablespoon Salt — coarse
1/8 teaspoon White pepper
1/2 teaspoon Black peppercorns
1 cup All-purpose flour
2 tablespoon Szechuan peppercorns
2 teaspoon Baking powder

Carefully remove the shells from the shrimp, leaving the tail sections intact.
Devein and wash under cold running water; pat dry with paper towels. In a
dish or bowl, marinate briefly in a mixture of the vodka, salt, and pepper
while you make the batter.

In a mixing, put the flour and baking powder; gradually add the cold water,
whisking until smooth.

In a wok, heat the 2 cup of oil until it reaches 350 degrees F. Add 1
tablespoon of the hot oil to the batter and stir to combine. Take a shrimp by
the tail and dip it into the batter (do not dip the tail), then slide it into
the hot oil. Deep-fry all the shrimp, a few at a time, until golden brown.
This should take about 2 minutes for each batch. Drain on paper towels, and
serve tails up, in a serving dish, with the salt/pepper mixture for dipping.
Makes 8 to 10 appetizer servings.

FOR DIPPING: In a bowl, combine coarse salt and the peppercorns. In a dry
frying pan over high heat, brown the salt/pepper mixture. When browned remove
and run the mixture through a grinder.

Recipe: “Chinese Appetizers” by Verdi Published by Irene Chalmers Cookbooks,
1981

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Popularity: 4% [?]

Title: People Chow
Categories: Gifts, Snacks
Yield: 13 cups

6 oz Chocolate chips
1/2 c Butter or margarine
1/2 c Creamy peanut butter
1/2 t Ground cinnamon
8 c Cheerios
2 c To 3 cups powdered sugar

Stirring constantly, melt chocolate chips and butter in a medium
saucepan over medium heat. Remove from heat. Add peanut butter and
cinnamon; stir until smooth. Place cereal in a large bowl. Pour
chocolate mixture over cereal; stir until evenly coated. Pour
powdered sugar into a large paper bag; add chocolate coated cereal.
Gently shake bag until mixture is evenly coated with sugar. Spread
onto waxed paper; allow to cool completely. Store in airtight
container.

MMMMM

Popularity: 2% [?]

PAHT THAI

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 lb Dried rice stick noodles
2 tb Vegetable oil
1 tb Coarsely chopped garlic
8 Shrimps, peeled and deveined
1 Egg — lightly beaten
1 tb Fish sauce
2 ts Sugar
2 tb Coarsely chopped peanuts
— (dry-roasted type)
1 c Bean sprouts
4 Slender green onions
— sliced in 1 inch lengths
1 Lime — quartered lengthwise

Paht Thai is a noodle dish almost everyone seems to like. A tangle of
slender rice noodles is sauteed with garlic, shallots, and an orchestra of
sweet, sour, and salty ingredients that play a piquant symphony of Thai
flavors. A handful of fresh bean sprouts provides a cooling contrast to
the hot, seasoned noodles, and circles of lime invite you to bring sourness
to center stage as you begin to eat.

Traditional ingredients are salty dried shrimp; crispy pieces of fried,
pressed bean curd; sweet-sour nuggets of pickled white radish; chopped
peanuts; flat, green garlic chives; and a balanced chorus — sweet, sour,
salty, hot — of palm sugar, tamarind, vinegar, lime, brown bean sauce, and
crushed dried red chilies.

Thai cooks blithely tinker with the classic formula to create signature
versions, and you can, too. Siriluk Williams, owner of Sukothai Restaurant
in Ft. Lauderdale, Florida, gave me her recipe for home-style paht Thai. I
love its accessible ingredients, simple steps, and delicious results.

Instructions: ÿÿÿÿÿoak rice noodles in warm water to cover for 15
to 20 minutes. Meanwhile, prepare all the remaining ingredients and place
them next to the stove, along with a small serving platter. When the
noodles are very limp and white, drain and measure out 2 1/2 cups. Set
these by the stove as well.

Heat a wok or large, deep skillet over medium-high heat. Add 1 tablespoon
of the oil and swirl to coat the surface. When the oil is very hot, drop a
piece of the garlic into the pan. If it sizzles immediately, the oil is
ready. Add the garlic and toss until golden, about 30 seconds. Add the
shrimp and toss until they turn pink and are opaque, no more than 1 minute.
Remove from the pan and set aside.

Add the egg to the pan and tilt the pan to spread it into a thin sheet. As
soon as it begins to set and is opaque, scramble it to break it into small
lumps. Remove from the pan and set aside with the shrimp.

Add the remaining 1 tablespoon oil, heat for 30 seconds, and add the
softened noodles. Using a spatula, spread and pull the noodles into a thin
layer covering the surface of the pan. Then scrape them into a clump again
and gently turn them over. Hook loops of noodles with the edge of the
spatula and pull them up the sides, spreading them out into a layer again.
Repeat this process several times as the stiff, white noodles soften and
curl into ivory ringlets. Add the fish sauce and turn the noodles so they
are evenly seasoned. Add the sugar and peanuts, turning the noodles a few
more times.

Reserving a small handful for garnish, add the bean sprouts, along with the
green onions and shrimp-egg mixture. Cook for 1 minute, turning often.
Transfer the noodles to the serving platter and squeeze the juice of 2 lime
wedges over the top. Garnish with remaining bean sprouts and lime wedges
and serve at once.

Serves 1 as a main course, 2 as an appetizer.

Source: Real Thai, by Nancie McDermott; Chronicle Books; ISBN 0-8118-0017-2

From: stigle@cs.unca.edu (Sue Stigleman)

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Popularity: 4% [?]

CARROT PARSNIP PUREE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Carrots, Peeled And Cut Into
– 3/4-Inch Pieces
1 lb Parsnips, Peeled And Cut
– Into 3/4-Inch Pieces
Salt To Taste
2 tb Heavy Cream
2 tb Butter Or Margarine
1 tb Bourbon
1/2 ts Tabasco Pepper Sauce
Freshly Ground Nutmeg
Freshly Ground Black Pepper

The splash of bourbon along with the Tabasco sauce
balances the sweetness of
the parsnips to give this dish a wonderfully mellow
flavor. In a 2-quart saucepan, cover the carrots and
parsnips with cold water. Add salt and bring to a boil
over medium-high heat. Reduce the heat to low, cover,
and simmer for 20 to 25 minutes, or until the
vegetables are tender but not mushy, then drain.
Puree the vegetables with the remaining ingredients on
a food processor.

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Popularity: 5% [?]

Title: Anzac Biscuits
Categories: Cookies, Dessert, Eggless
Yield: 1 servings

1 c Rolled oats
1 c Coconut
1 c Flour
1 c Sugar
1/2 c Butter
1 T Dark corn syrup
1 t Soda
2 T Boiling water

“Don’t let the name ‘Biscuits’ fool you. These rich and crunchy
cookies are presumably of Australian origin, which may explain the
name.”

Combine dry ingredients in a bowl and make a well in the center. Melt
butter and syrup. Add soda mixed with boiling water, then pour this
mixture into dry ingredients.

Mix to a moist but firm consistency. Drop by tablespoonfuls onto cold
greased cookie sheet. Bake at 250 degrees F. about 20 minutes.

From “This For That: A Treasury of Savvy Substitutions for the
Creative Cook,” by Meryl Nelson, ISBN 0-88247-847-6.

Typos by iris grayson

MMMMM

Popularity: 5% [?]

1 Tbsp olive oil
1 onion, chopped
4 celery stalks, sliced
6 oz smoked sausage ( such as kielbasa), coarsely chopped
4 cups chicken or vegetable stock
4 cups water
2 cups green lentils
1 strip (3 inches long) orange rind
1 tsp crumbled dried marjoram
1 tsp crumbled dried savory
3 carrots, peeled and sliced
2 potatoes, peeled and diced
salt and pepper

In large heavy saucepan, heat oil over medium heat; add onion and
cook for 5 minutes, stirring occasionally. Add celery and sausage;
cook for 5 minutes, stirring occasionally.
Add stock, water, lentils, orange rind, marjoram and savory; bring to
boil. Reduce heat, cover partially and simmer for 30 minutes.
Add carrots and potatoes; cover partially and simmer, stirring
occasionally, for 35 minutes or until lentils are tender. Discard
orange rind. Season with salt and pepper to taste.

Nutritional Analysis:
Calories 408
Total fat 12 g (24% calories)
Sat. fat 3 g
Fibre 9 g
Protein 25 g
CHO 52 g
Cholesterol 19 mg
Sodium 871

Makes: 6 main-course servings- about 1 1/4 cups each

Popularity: 3% [?]

1 cup of low fat milk
2-3 tablespoons non-fat dry milk
1-2 teaspoons sugar
4 or 5 ice cubes
Hershey’s Chocolate syrup, to taste (I think I used 2 tablespoons or so)
Put all ingredients in blender. Blend until ice is incorporated. The
ice and dry milk help give this shake a thick creaminess associated with
fattening shakes. Make sure your blender is heavy duty enough to deal
with whole ice cubes. If not use crushed ice.

Popularity: 5% [?]

Title: LOBSTER VINAIGRETTE
Categories: Sauces, Salads, Seafood
Yield: 1 servings

1 lb Lobster shells
-(or a little more)
1 c Fish stock
-=OR=- Bottled clam juice
1/2 c Wine or malt vinegar
1 Egg yolk
1/2 c Salad oil

BREAK UP the lobster shells and place them in a 375F oven to roast for 30
minutes. Transfer shells to a pot, add stock and vinegar. Cover and cook
over medium heat for 30 minutes. Remove and discard the shells and reduce
the liquid until 1/3 cup remains. Pour the liquid into a bowl and chill.
Add egg yolk to the chilled liquid, then beat in the oil.
Makes 2 Cups
MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK

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Popularity: 23% [?]