House Of Munch

Recipes, Recipes, Recipes

Recipes published in ‘Marinades

Turkey Soup

Recipe

Title: Turkey Soup
Categories: Soups/stews, Poultry
Yield: 6 servings

1 ea Onion, chopped 1 ea Carrot, chopped
1 ea Stalk celery, chopped 2 tb Unsalted butter
1 tb Vegetable oil 1/4 c All purpose flour
4 c Chicken stock 4 c Water
1 c Dry white wine 1 ea Turkey carcass
2 ea Sprigs of parsley 1/2 ts Thyme
1 ea Bay leaf 6 ea Peppercorns

Cook onion, carrot and celery in the butter and oil over moderately high
heat, stirring for 7 to 10 minutes or until vegetables are golden. Add
flour and cook over moderate heat, stirring for 2 minutes. Stir in stock, 4
cups water and wine. Bring to a boil. Add turkey carcass broken in
pieces, parsley, thyme, bay leaf and peppercorns. Simmer soup, partially
covered, skimming any froth as ti rises to surface, for about 1 1/2 hours.
Strain soup into heated tureen, pressing hard on the solids. Serve or cool
and store.

—–

Popularity: 4% [?]

  • Filed under: Marinades
  • Whipped Cream Biscuits

    Recipe

    Title: Whipped Cream Biscuits
    Categories: Bread Biscuit Osg1966
    Servings: 1

    2 c Flour
    3 ts Baking powder
    3/4 ts Salt
    1 c Heavy cream; whipped

    Sift dry ingredients and add to whipped cream. Roll 1/2-inch think and
    cut with biscuit cutter. Bake in moderate oven 15 minutes.
    Yield: 18

    Note: Moderate oven 350 – 400 F.
    Source: Mrs. Emma Feiden, Huron Grange, Erie County, OH
    —–

    Popularity: 6% [?]

  • Filed under: Bar B Q, Marinades
  • Homemade croutons

    Recipe

    Title: Homemade croutons
    Categories: Salads
    Yield: 2 Servings

    1 tb Butter
    2 ea Garlic cloves minced
    1 ts Thyme
    5 tb Light oil
    1 ts Oregano
    5 ea Day old bread

    Melt butter in skillet then add oil. Mix in remaining ingredients.
    Cut 5 slices of day old bread and remove crusts. Cut into 1/2″ cubes.
    Fry slowly until lightly brown.

    MMMMM

    Popularity: 5% [?]

  • Filed under: Alcohol, Marinades, Sauces
  • Orange-Carrot Salad

    Recipe

    Title: Orange-Carrot Salad
    Categories: Salad, Vegetable, Fruit, Gelatin, Sthrn/livng
    Yield: 12 servings

    1 pk Orange-flavored gelatin; 6oz
    2 c Water; boiling
    1 1/2 c Water; cold
    2 lg Carrots; shredded
    11 oz Mandarin oranges; drained
    15 1/2 oz Crushed pineapple; undrained
    1/2 c Pecans; chopped
    Lettuce
    Carrot curls
    Pecan halves

    Dissolve gelatin in boiling water, and stir in cold water. Chill
    until partially set.

    Fold in carrots, oranges, pineapple, and chopped pecans into thickened
    gelatin. Spoon into an oiled 2 quart mold; chill until set. Unmold
    on lettuce, and garnish with carrot curls and pecan halves.

    SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by
    Nancy Coleman.

    MMMMM

    Popularity: 11% [?]

  • Filed under: Marinades, Mine
  • Halibut Broccoli Pie

    Recipe

    HALIBUT BROCCOLI PIE

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Main dish Fish
    Seafood

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    3 c Grated sharp cheddar cheese
    1 1/2 c Flaked halibut
    1 c Finely chopped onion
    1 pk Frozen chopped broccoli
    — thawed and drained
    1 1/3 c Milk
    3 Eggs
    3/4 c Bisquick baking mix
    1/2 ts Lemon pepper
    1/4 ts Minced garlic
    1/8 ts Dried thyme leaves

    Mix 2 cups cheese, halibut, onion and broccoli
    together and place in a 10″ greased pie plate. Beat
    milk, eggs, Bisquick, lemon pepper, garlic and thyme.
    Pour over halibut-broccoli mixture. Bake 400 degrees
    F. for 25-35 minutes or until knife inserted in center
    comes out clean. Top with remaining cheese and bake
    1-2 minutes longer to melt cheese. Cool 5 minutes and
    cut into wedges. Garnish with tomato and parsley.

    Source: Alaska Seafood Cookbook
    Reprinted by permission from the Alaska Seafood
    Marketing Institute

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    Popularity: 5% [?]

  • Filed under: African, Marinades, Spices
  • Numero Uno Chili

    Recipe

    Numero Uno Chili

    Recipe By :
    Serving Size : 6 Preparation Time :0:00
    Categories : Chili Mexican

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1/4 cup Olive oil
    2 Lg yellow onions chpd
    2 pounds Coarsely ground beef
    2 pounds Coarsely ground pork
    1 Salt
    1/3 cup Mild — unseasoned chile pwd
    3 tablespoons Ground cumin
    3 tablespoons Dried oregano
    3 tablespoons Unswtnd coco pwdr*
    2 tablespoons Ground cinnamon
    1 1/2 teaspoons Cayenne pepper to taste
    4 cups Tomato juice
    3 cups Beef stock or canned broth
    8 Med garlic cloves,pld — minced
    2 tablespoons Yellow cornmeal (optional)
    32 ounces Dark red kidney beans

    Servings: 6
    In a lg skillet, over med heat, warm the oil. Add onions and cook, stirring
    occasionally, until tender, about 20 minutes.

    Meanwhile in a 4 to 5 qt. heavy flameproof casserole or Dutch oven over med
    heat, combine beef and pork.
    Season with 2 T salt and cook, stirring often, until meat has lost all its pink
    color and is evenly crumbled, about 20 minutes.

    Scrape onions into casserole with meats. Stir in chili powder, cumin,
    oregano, cocoa, cinnamon and cayenne pepper. Cook, stirring, 5 minutes. Stir
    in tomato juice and beef stock. Bring to a boil then lower heat and simmer,
    uncovered, for 1 hour .

    Taste, correct seasonings and simmer another 30 minutes or until chili is
    thickened to your liking.
    Stir in garlic. To thicken chili further or to bind any surface fats, stir in
    the optional cornmeal. Stir in the beans and simmer another 5 minutes.

    Winner of the 1985 NY State Chili Cook-Off

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    Popularity: 5% [?]

  • Filed under: Bar B Q, Marinades
  • 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% [?]

    Cherry Crisp

    Recipe

    Title: Cherry Crisp
    Categories: Diabetic, Desserts, Low-fat/cal
    Yield: 6 servings

    16 oz (1)Cn red sour; TOPPING
    -pitted cherries; 1/2 c Quick-cooking rolled oats;
    1 1/2 tb Cornstarch; 2 tb Chopped walnuts;
    4 ts Sugar; 1 tb Margarine; melted
    1/4 ts Almond extract;

    Drain cherries, reserving 3/4 cup juice. Combine small amount of
    juice, cornstarch, and sugar in saucepan. Stir in remaining juice.
    Cook over moderate heat, stirring constantly until thickened and
    clear.

    Remove from heat. Add cherries and extract. Spread in 8-inch pan.

    TOPPING: Preheat oven to 375 F. Mix oats and walnuts in small bowl.
    Add margarine; mix well with fork. Mixture will be crumbly. Sprinkle
    topping over cherries.

    Bake for 20 minutes or until topping is browned. Serve warm or
    chilled.

    1/2 cup serving, 124 calories, 1/2 starch, 1 fruit, 1/2 fat exchange
    2.2 gm protein, 4.1 gm fat, 21 gm carbohydrate, 29 mg sodium, 154.8
    mg potassium, 1.5 gm fiber, 0 chol.

    Source: Am. Diabetes Association, Family Cookbook Vol 1, 1987 Shared
    but not tested by Elizabeth Rodier, Nov 93

    MMMMM

    Popularity: 6% [?]

  • Filed under: Bar B Q, Marinades
  • Microwave Garlic

    Recipe

    Date: Tue, 21 Sep 93 22:45:10 PDT
    From: jab@netcom.com (Joyce Brendlinger)

    MICROWAVED GARLIC

    Here’s a slightly adapted recipe from Barbara Kafka’s Microwave
    Gourmet cookbook. (an Excellent cook book for those who want to nuke
    more and eat sooner.)

    4 heads garlic
    1/3 cup vegetable stock

    Cut off tips of garlic heads, revealing cut cloves. (I do this because
    I think it makes it easier to squeeze) place garlic and stock in glass
    pan, cover tightly with microwave plastic wrap. Cook at 100% for 6-8
    minutes, or longer if bulbs are large. Remove from oven and let
    stand, covered, for 10 minutes. Remember, YMMV when it comes to
    microwave cooking times.

    Popularity: 20% [?]

  • Filed under: Bar B Q, Marinades
  • Macadamia,Raspberry,White Chocolate Cookies

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

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1/3 cup Butter
    1/3 cup Brown sugar — packed
    1/3 cup Sugar
    1 Egg
    1 teaspoon Vanilla
    1 1/2 cups Flour
    1 teaspoon Baking soda
    8 ounces White chocolate chips — or chopped white cho
    1 cup Macadamia nuts — chopped

    DESCRIPTION: These tasty drop cookies are a jumble of macadamias, white
    chocolate and raspberry jam.

    Cream butter and sugars. Add egg and beat in. Add vanilla and raspberry
    jam. Mix well. Mix together flour and baking soda. Gradually add flour
    mixture to batter. Stir in nuts and chips. Drop by rounded teaspoonfuls onto
    lightly greased cookie sheets, about 2″ apart. Bake at 350 degrees for 8-10
    minutes. Don’t overbake. Cool on racks. Posted by Bettie cooper 1-93.
    TERRY’S NOTES: These freeze well. Freeze on sheets until solid then transfer
    to zip-lock bags. I’ve made with semisweet chocolate chips, and, though not as
    pretty, are just fine!

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    Popularity: 3% [?]

  • Filed under: Beef, Marinades
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