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

—–

Popularity: 23% [?]

Homestyle Chicken Barley Soup

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Chopped onion
1 cup Sliced carrots
1 cup Sliced celery
1 tablespoon Vegetable oil
5 cups Water
1 can Reduced sodium chicken broth
— (14-1/2 oz size)
1/2 cup Medium QUAKER Barley*
1 teaspoon Thyme — crushed
1 teaspoon Salt (optional)
1/8 teaspoon Black pepper
1 cup Chopped cooked chicken
— (about 1/2 pound)

In a 4-quart saucepan or Dutch oven, cook onion, carrots and celery in oil
until onion is tender. Add remaining ingredients except chicken. Bring
to a boil. Reduce heat to low; cover. Simmer 40 minutes, stirring
occasionally. Add cooked chicken; continue cooking 5 to 10 minutes or
until chicken is heated through and barley is tender. Add additional
water or chicken broth if soup becomes too thick upon standing.

Eight 1-cup servings.

*NOTE: To use Quick QUAKER Barley, substitute 2/3 cup quick barley for
medium barley and decrease water to 4 cups. Cook onion, carrots and
celery as directed above. Add remaining ingredients except chicken.
Bring to a boil. Reduce heat to low; cover. Simmer 10 minutes, stirring
occasionally. Add chicken; continue simmering 5 to 10 minutes or until
chicken is heated through and barley is tender.

Nutrition Information: 1 cup * Calories 130 * Protein 11g * Carbohydrate
13g * Fat 4g * Cholesterol 25mg * Dietary Fiber 2g * Sodium 190mg *
Percent of Calories from Fat: 29%
Exchanges: Starch/Bread 1/2, Meat 1, Vegetable 1, Fat 1/2
Source: Quaker’s Best Barley Recipes Copyright 1992 The Quaker Oats
Company Reprinted with permission from The Quaker Oats Company Electronic
format courtesy of Karen Mintzias

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Popularity: 9% [?]

Black Bean Soup with Jalapenos

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Favorites Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Jalapeno chiles — stems and
removed — chopped
1 tablespoon Dried crushed red chile — seeds included
2 cups Black beans — sorted and
=09
2 tablespoons Bacon fat or vegetable oil
2 medium Onions — chopped
40 milliliters Garlic — minced
1 large Ham hock
1 cup Canned tomatoes — chopped
2 teaspoons Ground cumin
1 teaspoon Ground epazote (optional)
1 teaspoon Ground coriander
1/4 teaspoon Ground cloves
1 tablespoon Red wine vinegar
cups water
3 tablespoons Tequila (optional)
Sour cream for garnish

Cover the beans with water and soak overnight, or quick soak them.

Saute the onion and garlic in the bacon fat until soft.

Combine all the ingredients, except the tequila and sour cream, in a large
pot and bring to a boil. Reduce the heat and simmer for 2-3 hours or until
the beans are soft.

Remove the ham hock and shred the meat.

Divide the soup in half, puree half of it and add back to the reamining
soup. Add the shredded meat and simmer for 15 minutes or until thickened
to the desired consistency.

Remove from the heat, stir in the tequila, garnish with the sour cream, and
serve.

Serving Suggestions: Serve as a lunch entree with warmed flour tortillas
and a citrus salad.

Source: “The Whole Chile Pepper Book,” by Dave DeWitt and Nancy Gerlach,=
1990. Little, Brown and Company.

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Popularity: 11% [?]

Garbanzo Bean Soup

Recipe By : FRESH FROM THE FREEZER by Michael Roberts
Serving Size : 9 Preparation Time :0:00
Categories : Beans Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 C dried garbanzo beans
3 T olive oil
1 large onion — finely diced
1 small carrot — finely diced
1 stalk celery — finely diced
9 C broth
1/4 C fresh lemon juice
To serve:
2/3 C sour cream
3 T chopped fresh dill

Supposedly serves 9, what an odd number to see in the servings…
1. Place the garbanzo beans in a bowl, cover with 3 inches of water and
soak for at least 8 hours or up to 10. Or for a quick cooking method,
cover beans with boiling water and set aside to cook for 1 hour, then
continue with the recipe.

(What a lot of fuss..no wonder folks don’t use dry beans….the easiest way
is to soak your beans one night (in the fridge in warm weather so they don;t
ferment), pour off the cooking water, dump into crock pot, cover with
water, can add a piece of kombu, a sea veggie, and cook on low all day.
drain, and freeze in freezer bags in use sizes (1 C, 2 C etc). To use, take
the bag out and dump into soup pot with everything else.)

2. Place oil in a 2 qt soup pot over med heat add onions and cook for 5
min, Add carrots and celery and cook another 5 mint.

(Again I wouldn’t bother, I’d swipe out the bottom of the pot with my trusty
pastry brush and a little bit of oil, add the stuff and cook gently till
softened)

3. Add the drained beans and 6 C broth. Cover, raise heat to high and
bring to a boil. Reduce heat to low and cook covered for 1 1/2 hours.

(This is too much like work…I’d dump it into a crockpot and forget about
it for a few hours)

4. Puree

5. Combine the puree, remaining 3 C broth and lemon juice in a 1 qt pot,
Cover, bring to boil;l then reduce the heat. Simmer for 5 minutes. Place
a dollop of sour cream ( I’d use non fat plain yoghurt but one could use
fat free sour cream, I suppose) in each soup bowl, sprinkle with dill and
pour hot soup into the bowls.

To freeze: Allow the pureed beans to cool to room temp. Refrigerate until
thoroughly chilled then freeze up to 6 months. To serve, defrost and finish
as in Step 5.

of course, I’d put garlic into this soup or serve it with Garlic Bread by
the Empress of Garlic and a salad.
Comments by Gloriamarie

Popularity: 6% [?]

Easy Lamb Creole Gumbo

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Soups
Gumbos

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

2 tb Vegetable oil

Flour

2 lb Lamb riblets

2 cn Stewed tomatoes (16oz)

4 c Chicken broth

1 c White wine

1/2 c Chopped parsley

1/2 Lemon,sliced/seeded

2 ts Salt

1 ts Thyme

1 Bay leaf

1 ts Instant minced garlic

1 pk Frozen sliced okra (10oz)

1 cn Black-eyed peas (15oz)

1. Heat oil in large Dutch oven; dust riblets with flour and brown on all

sides in hot oil.

2. Drain fat from pan; add tomatoes, broth, wine, parsley, lemon slices and

seasonings.

3. Cover and simmer 1 1/2 hours.

4. Add okra and peas; cook, covered, 10 to 15 minutes.

NOTE: Meat may be removed from bones before servings. This gumbo freezes

well.

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Popularity: 4% [?]

CROCKPOT CHEESE FONDUE DIP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cheese/eggs Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 10-3/4 cans condensed cheese
1 pk Freeze dried or fresh chive
2 c Grated sharp cheddar cheese
Celery sticks
Cauliflower, cut up
1 tb Worcestershire sauce
1 t Lemon juice
Corn chips

Combine condensed soup, grated cheese, Worces-
tershire sauce, lemon juice, and chives. Cover and
heat on > low in crock-pot for 2 to 2-1/2 hours. Stir
until smooth and well blended. Keep hot in the pot.

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Popularity: 4% [?]

Title: Walnut Barley
Categories: Diabetic, Nuts/grains, Side dishes
Yield: 6 servings

1 c Pearl Barley; -mixed almonds and
hazelnuts
2 c Water Salt and pepper to taste
1 c Celery; 2 tb Minced fresh parsley;
1/2 c Walnut; chopped OR

Rinse barley under warm running water. Let drain. In a medium-size
saucepan, bring to a boil and gradually add barley. Cover and cook
20 to 25 minutes, Return barley to saucepan with celery, nut, salt
and pepper; heat through. Garnish with parsley.
Food Exchange per serving: 2 STRARCH/BREAD EXCHANGE + 1 FAT EXCHANGE
CAL: 187; CHO: 0mg; CAR: PRO: 5g; SOD: 59mg; FAT: 7g;

SOURCE: Light Easy Diabetes Cuisine by Betty Marks

MMMMM

Popularity: 5% [?]

Title: Sliced Pork with Garlic and Chili Sauce
Categories: Chinese, Appetizers, Ceideburg 2
Yield: 1 servings

MMMMM—————-SLICED PORK WITH GARLIC CH———————
600 g Lean pork cut from leg of
-pork (top quality)
1 Cucumber

MMMMM—————————SAUCE——————————–
2 tb Dark soy sauce
1 tb Sugar
2 tb Garlic (minced)
1 ts Sesame oil
1 ts Red chilli oil
1 ts Vinegar

1. Simmer soy sauce and sugar together until slightly thick, then mix
with other sauce ingredients.

2. Clean pork and simmer in stock or water for about 15 minutes, then
remove, cool and freeze (making it easier for subsequent slicing).

3. Cut cucumber into 12 stick shapes, removing seeds.

4. Thinly slice the pork into 12 slices and thaw.

5. Lay a cucumber stick on each pork slice, rolling and wrapping pork
around cucumber, trimming cucumber as necessary

6. Place in serving dish, and spoon sauce over.

From “Champion Recipes of the 1986 Hong Kong Food Festival”. Hong
Kong Tourist Association, 1986.

Posted by Stephen Ceideberg; October 26 1992.

MMMMM

Popularity: 16% [?]

Tomato Soup*

Recipe By : Good Old Food
Serving Size : 4 Preparation Time :0:00
Categories : Soups Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Tablespoon Butter
1 Onion — coarsely chopped
1 Stalk Celery — coarsely chopped
1 Clove Garlic — finely chopped
2 Tablespoons Tomato Paste
1 1/2 Pounds (About 4 Medium-Size) Fresh Tomatoes,
Peeled And Coarsely Chopped
1 Quart Chicken Broth
1 Tablespoon Fresh Thyme Leaves, Chopped Or 1 Tsp Dried
Salt And Pepper
Croutons:
3 Tablespoons Butter
8 Thick Slices French Bread

Heat the butter in a large saucepan over moderate heat. Add the onion,
celery and garlic and cook for about 5 minutes, until softened. Stir in the
tomato paste. Add the tomatoes, chicken broth and thyme, and season with
salt and papper to taste. Increase the heat to high and bring the mixture to
a boil. Lower the temperature and simmer until the vegetables are tender and
the flavors are blended, about 20 minutes. Pour the soup into a food
processor or blender and process until pureed. If using a blender, you will
have to puree the soup in several batches. Strain the puree through a sieve
to remove the tomato seeds, then return the soup to the saucepan and keep it
warm while you make the croutons.

Heat the oven to 425F. Heat the butter in a small pan and brush it on both
sides of the bread slices. Arrange these on a baking tray and bake until
golden brown, about 6 minutes. Serve immediately with the hot soup, either
on the side or floating on the surface.

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Popularity: 6% [?]

Green Onionyogurt Sauce

Recipe By : GRILLIN’ CHILLIN’ SHOW #GR3623
Serving Size : 1 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup plain yogurt
1/4 cup scallion — chopped
1 tablespoon fresh lime juice
1 teaspoon garlic — minced
1 teaspoon honey
1 tablespoon Ancho chile powder
salt
freshly ground black pepper

In a mixing bowl, combine all the yogurt sauce ingredients and mix well.
Cover and refrigerate.

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Popularity: 15% [?]