Title: TOLL HOUSE PIE
Categories: Pies
Yield: 8 servings

2 ea Eggs
1/2 c Flour
1/2 c Sugar
1/2 c Packed brown sugar
1 c Butter or margarine,at room
1 pk 6 oz. semisweet chocolate mo
1 c Chopped walnuts
1 ea 9″ unbaked pie shell
1 x Whipped cream or ice cream,o

Preheat oven to 325 degrees.Beat eggs until foamy.Blend in other
ingredients until well blended.Bake one hour @ 325 degrees.

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Popularity: 2% [?]

Title: Chinese: Shrimp Fried Rice
Categories: Main dish, Seafood, Bar-b-q, Rice, Eggs
Yield: 3 servings

———————–CATE VANICEK———————–
c Cold cooked rice
3 Eggs, slightly beaten
1/3 c Raw shrimp, cleaned and
Slivered
1/3 c BBQ pork
1/2 ts Cornstarch
1 ts Wine
1 tb Soy sauce
1/4 ts MSG (optional)
2 Green onions, diced
1 ts Salt
Peanut oil

Pan-fry the eggs into thin sheets in a frying pan.
Remove and cut into small strips.

Heat peanut oil over high heat. Stir-fry shrimp and
chicken. When done, sizzle in 1 tsp. wine.

Add the cooked rice. Stir until well-mixed. Add 1
tbsp. soy sauce, 1/4 tsp. MSG and the diced green
onion. Add 1 tsp. salt (or more). Stir-frry for at
least 10 minutes over MEDIUM heat. Add egg strips.

Serve hot.

Note: The cooked rice should not be sticky. It might
even be better to use day-old rice. If you must use
freshly cooked rice, you may spread the rice on a
cookie sheet and let cool completely before you
stir-fry it.

SOURCE: Stella Chan’s Secrets in the Art of Chinese
Cooking.

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Popularity: 3% [?]

CREAMY PUMPKIN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Olive oil
1 lg Onion, chopped
2 ea Garlic cloves, chopped
2 lb Butternut squash, diced
4 c Stock
1 c Water
1 d Tabasco
Salt to taste
Pimento strips to garnish

Heat olive oil overl ow heat add onion garlic. Cook, stirring till
tender. Add squash stock, cover simmer for 40 to 50 minutes or till
the squash is very soft.

In a food prcessor, process soup till its very smooth return to pot. Thin
with water season. Pour into a tureen garnish with pimento.

Adapted from Randelman Schwartz, “Memories of a Cuban Kitchen”

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Popularity: 4% [?]

RED BELL PEPPER AND CORIANDER PANCAKES WITH GUACAMOLE

Recipe By : COOKING LIVE SHOW #CL8782
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 cup all-purpose flour
1/4 cup cornmeal
1/2 teaspoon red pepper flakes, or to taste
2/3 cup milk
2/3 cup diced red bell pepper
3 tablespoons chopped cilantro leaves
2 eggs — separated
1 tablespoon melted butter
Salt and freshly ground pepper, to taste

In a bowl combine flour, cornmeal, red pepper flakes, milk, red bell
pepper, cilantro, egg yolks, and melted butter. Season with salt and
pepper. With electric mixer beat egg whites to soft peak and fold
into
batter.

In a nonstick pan over moderate heat brush some melted butter. Drop
batter
by the spoonful into pan so that pancakes are about 1 1/2 inches in
diameter. When bubbles appear on surface of pancakes and undersides
are
golden brown, flip pancakes and allow undersides to cook until
golden.
Remove pancakes top rack to cool.

Guacamole:

1 avocado, peeled and finely diced
2 tablespoons lime juice, or to taste
1 jalapeno, seeded and diced
2 tablespoons chopped cilantro, or to taste
Salt and freshly ground pepper, to taste
3 Roma tomatoes, seeded and diced

In a bowl combine avocado, lime juice, jalapeno, cilantro, salt, and
pepper. If desired, mash with fork to smooth avocado. Add tomatoes
and fold
together.

Assembly:

When pancakes are cool, spoon about 1/2 teaspoon sour cream onto
center.
Top with an equal amount of guacamole. Garnish with leaf of cilantro.

Yield: 36 – 40 pancake

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Popularity: 2% [?]

Filipino Cuisine Tips, 1 of 2

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

E-mail dialogue between
Manny Rothstein
Dennis Santiago and

MR> Got your recipes and most of them look great (though I think I may pass
MR> on the Pork Livers in Pigs Blood, I’m trying to cut down, but I am glad
MR> that it is there), a great blend of exotic and easy to prepare. Thanks
MR> for sharing them with me.

Most people pass on the pigs blood. Try it sometime though. If your
palate is onto the more exotic forms of cuisine, I think you’ll be
pleasantly surprised.

before I post them onto the Cooking Echo, I would like to impose on you MR>
a little bit more for some clarification about ingredients and some MR>
background on Filipino cuisine. I also intend to post the entire MR>
collection as a file on your board and the Salata board. After I do MR>
that, it should take on a life of its own and propagate itself MR>
throughout cyber space.

Great. I’ll try to clarify as much as I can.

MR> What is bagoong, and how is it prepared?

Bagoong is a salty mixture made from shrimp. It’s packaged in 1/2 pint
jars and sold in the refrigerated foods section in oriental stores. It’s
also an easily available import from the Philippines item these days.
Unfortunately, I do not know of any substitutes.

MR> What is patis (fish sauce? Is it like Vietnamese fish sauce?

Patis and Vietnamese fish sauce are one and the same. It’s a brine made
with fish ingredients. If unavailable, salt can be used as a substitute
for the brine component.

MR> Is rice or bagoong the traditional side dishes for all of the recipes
MR> or are there other side dishes that you recommend.

Some tidbits about the Filipino table:

1. Rice is always served with the meal. One of the healthy aspects of the
Filipino diet is that rice makes up the bulk of the meal while the meat
dish is used as a flavor enhancement. You can see how this combination
naturally fulfills the heart and cholesterol meal plans.

2. One of my favorite side dishes to go along with a Filipino meal is
actually the simplest of fare. The ingredients are:

Tomatoes 2-3 Medium, sliced or diced
Onion 1/2 Medium, chopped
Cilantro a little for flavor and color
Patis 3-4 Tablespoons
Vinegar 2-3 Tablespoons

Mix the whole mess in a bowl and serve alongside rice and the main dish.

3. It’s not unusual for a typical Filipino meal to have several main
dishes served together at one sitting. That’s much the same as a Chinese
table where a variety of courses help to spread the palate around.

MR> In Pasiw Na Isda you recommend in dir. #1 “…add all other MR>
ingredients”, should it be “…add all other ingredients except bitter MR>
melon and eggplant”.

You are correct.

(continued in part 2)

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Popularity: 3% [?]

Title: Little Cheddar Biscuits
Categories: Breads Cheese Quickbreads
Servings: 8

2 c Unbleached Flour
1 ts Mustard; Dry
1 ts Paprika
1/4 ts Baking Powder
1 c Butter; Room Temperature
10 oz Cheddar; Sharp, Grated
1 ts Worcestershire Sauce

Combine the flour, dry mustard, paprika and baking powder in a medium
bowl. Beat the butter, either by hand or with an electric mixer at medium
speed, until light and fluffy. Slowly beat in the cheddar cheese and
Worcestershire sauce. Gradually add the flour mixture, stirring with a
fork,
until well blended. On a lightly floured surface, shape the dough into a
long roll about 1 3/4-inches in diameter. Wrap in plastic wrap or foil.
Place on a platter and refrigerate for at least 2 hours, better overnight.
Preheat the oven to 325 degrees F. Slice the dough about 1/3 inch thick.
With your hands, roll each slice into a ball. Flatten slightly and place
on an ungreased baking sheet about 2 inches apart. Bake 8 minutes in the
preheated oven. Biscuits will only brown slightly on the bottom.

—————————————————————————–

Popularity: 3% [?]

Golden “Chicken” Patties

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beans Rice Main Dishes
Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 15 oz. cans garbanzo beans (chickpeas),drained — (reserve liquid)
1 1/2 cups uncooked *quick cooking* oats
2 cloves garlic — minced
1/2 teaspoon ground cumin
1/4 teaspoon red pepper
vegetable oil or nonstick cooking spray
TOPPING: veg gravy, mushroom gravy,
cranberry sauce, etc.

In a food processor or blender, process beans with about 1/2 cup of reserv
ed liquid, adding more liquid if necessary, to make a smooth paste. Add garlic
, cumin, red pepper, salt pepper and process to combine well.
In a medium mixing bowl, combine bean paste mixture with oats. Mix well,
adding additional bean liquid or oats as necessary to make a mixture that holds
together well and keeps its shape.
Shape mixture into 8 patties about 1/2″ thick. Heat oil in a skillet or s
pray a nonstick skillet with cooking spray. Over medium high heat, cook pattie
s until golden brown on each side, about 5 minutes.
Serve topped with vegetarian gravy, mushroom gravy, cranberry sauce, or othe
r topping of choice.

OTHER OPTIONS: Serve patties on a bun with “burger” toppings condiments. M
ixture can also be shaped into “nuggets” or “fingers” and fried until golden.

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Popularity: 20% [?]

BROCOLI CASSEROLE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Cooked Rice
1 Small jar Cheeze Whiz
2 cn Undiluted Cr. of Mush. Soup
1 c Onions, chopped
1 c Celery, chopped
2 pk Brocoli, chopped

Sautee onions and celery until tender. Mix Cheese
Whiz with hot rice. Mix soup, cooked brocoli, onion
and celery and then put all together, let set for one
half hour and then bake uncovered in 350 degree F.
oven for one hour.

Dennis Spivey, Prodigy Food Wine Board

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Popularity: 20% [?]

RICE SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Appetizers
Vegetarian Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Ghee
1 c Mixed vegetables, diced*
2 Garlic cloves
2 c Cooked rice
3 c Water
1/2 ts Sage
1 t Rosemary
1 t Parsley
1 tb Soy sauce
Salt pepper

Heat ghee in a large soup pot. Saute the diced
vegetables garlic for 15 minutes. Pour over water,
bring to a boil simmer until the vegetables are
almost tender. While the vegetables are simmering, add
the herbs in order. About 5 minutes before the end of
the cooking time, add the cooked rice. Add more water
if necessary.

“Tasajara Cooking”

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Popularity: 14% [?]

Peppy Lasagna

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Italian sausage – casing
1 can Tomatoes – whole — cut up
removed crumbled
(16 oz. can) (2 cups)
(35 min left) — (H)elp
imported — if possible
More?
1 can Tomato paste – imported
1/2 cup Celery – chopped
(6-oz. can)
1/2 cup Carrot – finely chopped
1 teaspoon Salt – optional — or to
1/2 teaspoon Oregano – dried — crushed
taste
10 ounce Lasagna noodles – (I cook
1/2 teaspoon Pepper – freshly ground
the whole pound so I
DIVIDED
have enough whole noodles
3 cup Ricotta – OR cream-style
to use)
cottage cheese
1/2 cup Parmesan cheese – imported
2 tablespoon Parsley – snipped
freshly grated
(35 min left) — (H)elp
2 Eggs – beaten
More?
16 ounce Mozzarella – imported
1/2 cup Onion – chopped
thinly sliced

DIRECTIONS ———————————————————— In
skillet, cook sausage, onion, celery and carrot until meat is lightly browned.
Drain off excess fat. Stir in tomatoes, tomato paste, salt, oregano and the
first 1/4 teaspoon pepper. Simmer, uncovered, 30 minutes, stirring
occasionally.
Cook lasagna according to package; drain well.
Combine ricotta, Parmesan, eggs, parsley and remaining pepper.
Place half the noodles in a greased 13-1/2 x 8-1/2 x 1-3/4-inch baking dish.
Spread with half the cheese filling; add half the mozzarella, and half the meat
sauce. Repeat layers.
Bake, uncovered, in 375F oven for 30 minutes. Let stand 10 to 15 minutes
before serving. Cut into squares to serve.
Serves 10 to 12. (35 min left), (H)elp, More? Note to unsuccessful lasagna
makers: This recipe worked for a 14-year-old as written above! Note: I can’t
remember where I got this recipe as it was early highschool. It was the first
lasagna I ever made, and as I told some of you already, my father went all over
town, getting me the best Italian sausage (at Puglia’s Grocery) and freshly
grated imported Parmesan and whole milk mozzarella (at Central Grocery in the
French Quarter). It was quite good and my dad loved it! I find most lasagna
recipes, as I did this one, lacking in sauce, as I like them juicy. If any of
you were to make this, as I did again many years later for Brian, I would
recommend making more sauce by adding more Italian sausage, more tomato sauce
(add some fresh tomatoes, peeled, seeded and chopped, OR some sun-dried
tomatoes), about 1/4 cup red wine, a clove or two of garlic, and a tad more (35
min left), (H)elp, More? seasoning. I would add a few drops of Tabasco or
hot sauce as well as some Italian seasoning. If the sauce turns out too thick,
I would thin with more red wine or some chicken broth for those of you who
avoid alcohol.
The funny thing about this dish is though it turned out great and my father
raved, I was disappointed as I really wanted “traditional” Italian lasagna with
ground meat sauce instead of the Italian sausage.
(The anise flavor of the Italian sausage was something I was not yet used to,
and Puglia’s sausage was heavy on the anise.) I continued to make lasagna for
my dad, but I don’t think I ever made this type again. About 20 years later I
made it for Brian when I got nostalgic about my father, and he, too, liked it
better than the “traditional” ! Converted
by MMCONV vers. 1.10

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Popularity: 3% [?]