CEPE CONSOMME

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pt Chicken stock
1/2 oz Dried Cepes
Salt pepper to taste
—–OPTIONAL—–
1 tb Dry Madeira

Put stock – which should be home made and reasonably
clear, and not oversalted, in a saucepan and start
heating gently while you wash the dried cepes (porcini
in Italian) in a sieve. Add the cepes to the stock and
when boiling, turn down to a very gentle simmer. Don’t
cover, and allow to simmer until reduced to 2/3
volume. Strain and allow to settle, as the cepes
always give out a little sand, no matter how carefully
you wash them. When ready to serve, decant from the
sediment, reheat and season. Add the optional madeira
and serve.

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

LEMON LOAF

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Lemon
2 1/4 c Flour, all-purpose
1 1/2 ts Baking powder
3/4 ts Salt
1 1/2 c Sugar
3/4 c Butter
3 Eggs
3/4 c Milk
2 tb Sugar

From lemon, grate 1 tablespoon peel and squeeze 4 1/2
teaspoons lemon juice; set aside.

In large bowl with fork, mix flour, baking powder,
salt and 1 1/2 cups sugar. Cut in butter until
mixture resembles coarse crumbs. Stir in peel.

In small bowl with fork, beat eggs slightly and stir
in milk; then stir this mixture into flour mixture
just until flour is moistened.

Spoon into greased loaf pan. Bake at 350F for 1 1/4
hours. Cool in pan on wire rack 10 minutes; remove
from pan.

Heat lemon juice over medium-high heat, stirring in 2
tablespoons sugar. Heat to boiling. Cook, stirring,
until slightly thickened, about 5 minutes. With
pastry brush, brush sugar mixture evenly over top of
bread. Serve warm, or cool loaf completely to serve
later.

I’ve also made 3 small (3.5×6 inch) loaves with this
recipe, baked at 350F for 45 minutes.

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Hot Pepper Scoville Scale-Ch

Recipe By : Chili-heads
Serving Size : 1 Preparation Time :0:00
Categories : Misc. Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
The Chile Pepper Magazine:
Arbol 15-30 f
Ancho 1-1.5 f
Aji Rojo 30-50 f
Cayenne 30-50 f
Cherry .1 -.5 f
Chipotle 50-100 f
De Arboll 15-30 f
Guajillo 2.5-5 f
Habanero 100-300 f
Red Savina Hab 350-577 f
New Mexico .5-1 f
Tam Jalapeno 2.5-5 f
Pasilla 1-1.5 f
Poblano 1-1.5 f
Pequin 30-50 f
Pepperoncini .1-.5 f
Rocotillo 1.5-2.5 f
Rocoto 30-50 f
Serrano 5-23 f
Tabasco 30-50 f
Thai 50-100 f
Yellow Wax 5-15 f

FROM: THE PEPPER GARDEN:

Ancho/Poblano 1,000 to 1,500
Bell 100 to 600
Cayanne 30,000 to 50,000
Cherry 0 to 3,500
Cuban 0 to 500
De Arbol 15,000 to 30,000
Thai Hot 30,000 to 100,000
Jalapeno 2,500 to 10,000
Mirasol 2,500 to 5,000
New mexican 500 to 2,500
ornamental 0 to 50,000
Paprika 0 to 2,500
Pasilla 1,000 to 1,500
Pimiento 0
Piquin 50,000 to 100,000
Serrano 10,000 to 20,000
Squash no information
Wax 0 to 40,000
Aji 30,000 to 50,000
Habenaro 80,000 to 150,000+
Tobasco 30,000 to 50,000
Rocoto 30,000 to 60,000

FROM: RED HOT PEPPERS (heat ratings 0 to 10)

Hungarian Wax sweet=0/hot=5
Bell Pepper sweet=0/MexiBell=3 to 5
Cascabel hot=4
Cayanne hot to very hot=7 to 8
Cherry sweet or hot=0 to 4
Chiltepin very hot=8 to 9
Cubanelle sweet=0
Datil very hot to very very hot=10
De Arbol hot=7
Floral Gem hot=6 to 7
Fresno hot=5 to7
Mirasol hot=4 to 5
Habenaro very very hot=10+
Jalapeno hot to very hot=1 to 5+
New Mex mild to hot=1 to 4
Pasilla medium to hot=3 to4
Pepperoncini sweet to mild=0 to 1
Pimento sweet=0
Poblano mild to hot=3 to 4 (included mulato ancho)
Rocoto undeterminded but very very very hot=10+ (really what it
says!)
Santa Fe Grand medium hot to very hot=6
Scotch bonnet very very hot=10+
Serrano hot to very hot=6 to 8
Tabasco very hot=8 to 9
Tomato sweet=0

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

from the _Lose Weight Naturally Cookbook_, by Mark Bricklin (Rodale
Press).

Tomato Vinaigrette

for 2 servings:

1/2 cup chopped, peeled tomato [but I think unpeeled is fine]
2 TBS white wine vinegar
1/2 tsp dried basil (or 1 1/2 tsp fresh)
1/2 tsp dried thyme (or 1 1/2 tsp fresh)
1/2 tsp Dijon mustard

Whir-Chop in your favorite blending appliance. Keep refigerated, lasts
about 2 days. Serve on green salads, or maybe pasta salad.

Popularity: 2% [?]

Title: Sofi’s Yaourtopita (Yogurt Cake)
Categories: Cakes, Yogurt
Yield: 16 servings

1 c Unsalted butter, at room
-temperature
1 c Sugar
4 Eggs, separated
2 T Vanilla
Flour
4 t Baking soda
1 1/2 c Plain yogurt
1/2 c Blanched almonds, chopped
ds Salt
1/4 c Whole blenched almonds
Butter
Cinnamon Syrup
-OR
Powdered sugar

Beat butter and sugar in large bowl of mixer until light and creamy.
Add egg yolks one at a time and beat in. Add vanilla.

Combine 4 cups flour, baking powder and baking soda. Add flour
mixture and yogurt slowly to butter mixture while stirring, not
beating. Add chopped almonds.

Beat egg whites in separate bowl with salt until thick meringue forms.
Fold into batter. Butter 13×9″ baking pan. Dust with flour. Turn
batter into pan. Bake at 350′F. 45 minutes, or until top is golden
brown. Serve at room temperature. Just before serving, spoon Cinnamon
Syrup over entire cake until absorbed. Or omit syrup and sprinkle
with powdered sugar. Makes 16 servings.

Each serving, with Cinnamon Syrup, contains about 371 calories; 155
milligrams sodium; 84 milligrams cholesterol; 16 grams fat; 50 grams
carbohydrates; 7 grams protein; 0.23 gram fiber.

MMMMM

Popularity: 3% [?]

Tuna Swiss Pie

Recipe By : Quick Easy Casseroles
Serving Size : 6 Preparation Time :0:20
Categories : Casserole

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Crust—-
2 c long-grain rice — cooked
1 tbsp Fleischmann’s Fat Free Spread
1/4 tsp garlic powder
1 egg white — whipped
—-Filling—-
1/2 c Swiss cheese — grated
12 ozs tuna in water — drained and flaked
1 c skim milk — at room temperature
2 egg whites — whipped
1/2 tsp salt
1/4 tsp black pepper
1/2 c Swiss cheese — grated

Preheat oven to 400. Prepare a 9″ pie pan with cooking spray; set aside. To
prepare crust, add spread, garlic powder, and 1 egg white to hot rice.
Spoon rice mixture into prepared pan. Press firmly across bottom and up
side of pie pan to form a crust. Layer 1/2 cup cheese and tuna evenly over
rice crust. Meanwhile to prepare filling, combine milk, remaining egg
whites, salt, and black pepper. Pour over tuna mixture. Bake for 30 minutes
or until center is set. Top with remaining cheese. Bake 3 minutes more or
until cheese has melted.

– - – - – - – - – - – - – - – - – -

Per serving: 324 Calories; 6g Fat (16% calories from fat); 23g Protein; 43g
Carbohydrate; 35mg Cholesterol; 491mg Sodium

Popularity: 3% [?]

Lentil Loaf

Recipe By : Net
Serving Size : 8 Preparation Time :0:00
Categories : Grains Legumes
Low-Fat Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups lentils — rinsed
1 bay leaf
1 cup bulgur
1 cup bread crumbs — soft whole-wheat sof
1 egg — or 2 whites, beaten
1 tablespoon ketchup
1 medium onion — chopped
1 clove garlic — crushed
1 teaspoon dried thyme
2 teaspoons dried oregano
1 teaspoon dried tarragon
salt and pepper to taste
3 tablespoons tomato paste — or tomato sauce

Cook lentils and bay leaf in pot with 6 cups water. Bring to a boil,
reduce heat, cover and simmer until lentils are soft and water has been
absorbed, about 45 min.

Combine bulgur and 2 cups water in a med. saucepan. Bring to a boil,
reduce heat, cover and simmer for about 15 min.
Preheat oven to 350F. Transfer lentils to a large mixing bowl. Add
bulgur, and remaining ingredients except tomato paste or sauce. Mix well
with your hands until thoroughly combined. Pat mixture into a 9″ loaf pan.

Bake for 40 min. until firm but not dry. During last minutes of baking,
brush top with tomato paste or sauce. Let cool for 15 min. Cut into slices
and serve warm

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Title: STIR-UP-A-STEW
Categories: Main dish, Stews
Yield: 6 servings

———————-SELECT ONE MEAT———————-
1 1/2 lb Beef stew meat, 1″ cubes
1 Chicken, broiler-fryer
1 1/2 lb Pork stew meat, 1″ cubes
1 1/2 lb Lamb stew meat, 1″ cubes

———————SELECT ONE BROTH———————
1 cn Beef broth (13 3/4 oz)
1 cn Chicken broth (13 3/4 oz)
1 ts Instant beef bouillon
– granules AND 1 1/2 cups
– water
2 ts Intant chicken bouillon
– granules AND 1 1/2 cups
– water

—————-SELECT ONE LIQUID SEASONING—————-
1 tb Worcestershire sauce
1 ts Prepared horseradish
1 tb Soy sauce
1 ts Prepared mustard

—————–SELECT ONE DRY SEASONING—————–
1 ts Dried Thyme, crushed
1 ts Dried Marjoram, crushed
1 ts Dried Basil, crushed
1 ts Dried Oregano, crushed

——————–SELECT VEGETABLE (S——————–
5 c Chopped, sliced, or cubed
– vegetables (carrots,
– celery, green peppers,
– onions, parsnips,
– potatoes, rutabagas,
– or parsnips)

———————USE ALL OF THESE———————
1/4 c All-purpose flour
1 Bay leaf
1/2 ts Salt
3/4 ts Salt
1/4 ts Pepper
1/4 c Water
2 tb Cooking oil
2 tb All-purpose flour

In a plastic bag, combine the 1/4 cup flour, 1/2
teaspoon salt and pepper. Add half of desired meat at
a time to bag, shaking to coat well. (Shake a few
pieces of chicken at a time.) In a Dutch oven cook
meat, half at a time in hot oil till lightly brown.
Drain of fat. Return meat to pan. Add your choice of
broth, liquid seasoning, dry seasoning, the bay leaf,
and the 3/4 ts salt to Dutch oven. Bring mixture to
boiling; reduce heat. Simmer, covered, 1 hour for
beef, pork, and lamb; 30 minutes for chicken or till
meat is tender. Add 5 cups assorted vegetables. Cover
and simmer 30 minutes more or till the vegetables are
tender. (If using chicken, transfer pieces to platter;
keep warm.) Combine 1/4 cup water and the 2
tablespoons flour. Add to stew. Cook and stir till
thickened and bubbly. Cook and stir 1 minute more.
Discard bay leaf. (Return chicken to stew.)

—–

Popularity: 5% [?]