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% [?]

QUICK BLUEBERRY MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Vanilla ice cream, softened
1 c Self-rising flour
1 c Fresh blueberries
1 tb Butter or margarine, melted
2 tb Sugar

In a medium bowl, mix ice cream and flour. Fold in
blueberries. Spoon into six greased muffin cups. Bake
at 375 for 20-25 minutes or until muffins test done.
While hot, brush muffin tops with butter and sprinkle
with sugar. Serve warm.

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Popularity: 7% [?]

OAT FLAKE GARBANZO COOKIES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c AM Oat Flour
1 c AM Brown Rice Flour
1/2 c AM Garbanzo Flour
1/2 c Chopped nuts and/or raisin
1 t Non-alum baking powder
1/2 ts Sea salt (optional)
1/2 c AM Unrefined Vegetable oil
1/4 c Honey or maple syrup
-OR- other syrup
1/2 c Water or juice
1 t Vanilla

Mix dry ingredients together. Mix liquids together.
Combine mixtures. Drop by teaspoonful on an oiled
cookie sheet. Bake at 350 F. for 8 to 10 minutes or
until edges are lightly browned. Cool on pan.

Source: Arrowhead Mills “toasted Garbanzo Flour”
tri-fold Reprinted by permission of Arrowhead Mills,
Inc. Electronic format courtesy of: Karen Mintzias

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Popularity: 4% [?]

Title: Peachy Pie
Categories: Fruits, Desserts, Pies
Yield: 8 servings

3 c Fresh Peaches: Sliced And
-Mixed With 1/2 Cup Sugar OR
3 c Canned Or Frozen Peaches;
-Drained
2 T Cornstarch
3 oz Cream Cheese; Softened, 1 Pk
1/2 c Sour Cream
2 lg Eggs
1 T Lemon Juice
1/3 c Sugar
1 t Cinnamon
1 Unbaked Pie Crust For
-10-Inch Pie

NOTE: You can use up to 1/2 cup more fresh peaches if needed for this
recipe.

Mix the peach and cornstarch and set aside. Cook the cream cheese
and sour cream until it thickens, stirring constantly. Mix the eggs,
juice and sugar in a mixer bowl. Add the cheese mixture and beat
until cool. Arrange the peaches in the unbaked pie crust. Pour the
filling over the peaches. Sprinkle with the cinnamon. Bake in a
preheated 425 Degree F. oven for 10 minutes and then at 350 Degrees
F. for about 30 to 35 minutes. Cover with a sheet of foil to retard
browning if necessary.

NOTE:

This pie may be made with a double crust. Just follow the directions
the same as for a single pie crust. Cover with a lattice or regular
top crust over the pie filling.

From: Emily Griffith Opportunity School Quoted In The Spotlight Food
Section Of The Rocky Mountain News 07-10-94

Posted by: Rich Harper

MMMMM

Popularity: 4% [?]

Title: Grilled Steak with Tasso Maque Choux
Categories: Meat/beef, Emeril, Ethnic, Am/la
Yield: 4 servings

4 Rib eye steaks (10oz)
2 tb Olive oil
2 tb Essence
2 tb Olive oil
4 oz Tasso; diced
1 1/2 c Fresh corn; scraped from cob
1/4 c Onions; chopped
1 tb Shallots; minced
1 tb Garlic; minced
1 c Heavy cream
1/3 c Red bell peppers; minced
1/4 c Green onions; chopped
Salt and pepper
1 c Fried onion rings; warmed
2 tb Green onions; chopped
2 tb Brunoise red peppers
2 tb Brunoise yellow onions

For the maque choux: In a saute pan, heat the olive
oil. When the pan is smoking hot, add the tasso and
saute for 30 seconds. Add the corn ad saute for 1
minute. Add the onions and continue sauting for 1
minute. Add the garlic and season with salt and
pepper. Saute for 1 minute. Stir int he cream, red
pepper, and green onions and simmer until mixture is
heated through., about 2 minutes. For the steak: Rub
each steak with the olive oil and season with Essence.
In a hot saute pan, cook steaks for 4 minutes on each
side for medium rare. Remove from pan. Spoon the
maque choux in the center of the plate.
Place steak on top of the maque choux. Garnish with
the fried onions, green onions, peppers and yellow
onions.

Source: Essence of Emeril, #2325, TVFN
formatted by Lisa Crawford. 4/28/96

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Popularity: 6% [?]

WILD MUSHROOM SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter
2 tb Flour
1 t Salt
1 t Freshly ground black pepper
1 c Burgundy or Beaujolais wine
1/4 md Onion minced
3 To 4 cups Leek and Mushroom
-Stock (see recipe)
1 lb Mixed wild mushrooms *

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Popularity: 5% [?]