Seafood Marinara LISA HLAVATY FDGN81A

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Sauces
Italian Fish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounce Dry thin whole wheat pasta
1/4 pound Fresh mushrooms — sliced
1 tablespoon Full flavored olive oil
1/4 teaspoon Dried thyme leaves
2 Cloves garlic — minced
1/4 cup Chopped fresh basil leaves
1 Onion — minced
1/4 cup Chopped fresh parsley or 1
10 Medium pitted black olives
1/8 teaspoon Red pepper flakes
2 cup Chopped canned plum tomatoe
Freshly ground pepper
2 tablespoon Tomato paste
1 pound Tuna or any other firm fish

~————MICROWAVE————————– or scallops or peeled shrimp
Bring enough water to boil on top of conventional stove > and cook pasta until
al dente. Meanwhile, combine oil; garlic and onions in 2 quart microwaveproof
casserole. Microwave on high 1 minute. Add olives, undrained tomatoes and
tomato paste. Cover with wax paper and microwave on high 3 to 5 minutes or
until boiling. Stir. Add mushrooms, thyme, basil, parsley, red pepper flakes,
pepper to taste and tuna. Cover again and microwave on hgih 4 to 6 minutes or
until fish is cooked through. Let stand 5 minutes. To serve, drain pasta and
divide among 4 bowls. Spoon 1/2 cup seafood mixture on top.

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Popularity: 3% [?]

This is a *fabulous* dish. It is a rich dish for special occasions
(fermented black soybeans are high-salt and high-fat). The recipe
here is adapted from one in _Sundays at Moosewood Restaurant_ (the
best of the Moosewood cookbooks, IMHO).

GREEN BEANS IN BLACK BEAN SAUCE

Ingredients
1 lb fresh green beans, trimmed
4 garlic cloves
2 jalapenos or other hot chiles
2 T fermented black soybeans
3 T rice vinegar
2 T tamari (or soy sauce)
1.5 t potato starch (or cornstarch)
1 T brown sugar
2 T sake or other rice wine

Cut the green beans into equal lengths of about 1.5 inches. Blanch the
green beans for 3 minutes. Set aside.

Mince the garlic. De-seed the jalapenos and finely dice. Mix together
the garlic, jalapeno, and black beans. Set aside.

Mix together the rice vinegar, tamari, starch, sugar, and sake. Set
aside.

Fill a glass with water and set handy next to the stove. Put a
skillet over high heat. When the pan is hot, dump the garlic mixture
into the pan. Stir fry for one minute, adding water as the mixture
begins to stick — add just a little at time. Add the green beans and
stir fry for 5 minutes, again adding water just as needed. Add the
vinegar mixture, mixing until evenly coated and sauce thickens. Serve
immediately.

Serves 2

Comments:

Blanching: bring a *large* pot of water to a rolling boil. Dump in
the green beans, boil for 3 minutes, remove promptly and dump into ice
water or run under cold water to stop the cooking.

Fermented black soybeans are available in Asian markets. Usually
labled “salted black beans”. I find them in the preserved food
section in plastic bags.

Popularity: 5% [?]

Refried Beans

1) Soak Pinto Beans overnight in water and then pour off the water and
rinse continually until water is clear
2) Barely cover Beans with water, bring to a boil and simmer approx 3 hours!
3) Sautee lots of fresh garlic and chopped onions and add to the beans,
Also add Bay Leaves and Cumin (lots)
Now for the trick:
4) When Beans are tender add salt to taste, remove from heat and mash them
good with a potato masher etc… Then (remember the trick for making fluffy
potatoes?
Well it works for pintos as well) put the mashed beans into a deep casserol
dish and bake covered in the oven for approx 1 hour on 350 degrees.

Popularity: 9% [?]

Title: Kutia (Flummery)
Categories: Russian, Christmas
Servings: 10

1 c Whole Wheat Kernels
1/2 c Poppy Seeds
1 c Honey; (Clover Or Wild)
1/2 c Walnuts; Chopped
1/2 c Raisins
1 pn Salt

Blanch the wheat with boiling water. Cover and let stand for about 1
hour. Pour off the water, then add enough cold water to cover about
double, and cook, covered, over low heat until the kernels are soft, about
3 to 4 hours depending on the type of wheat. Strain and allow to cool.
Blanch the poppy seeds with boiling water, allow to rest for 15 minutes,
then drain. Add enough cold water to cover and reheat to boiling. Cook
for a few minutes then drain the water again. Pour the seeds into a
cotton towel and pat and squeeze dry. Then mash the seeds in a processor
or blender until mixture turns from slate to milky. Combine the wheat,
poppy seeds, and honey. Taste and season as needed with salt. Add the
chopped walnuts and raisins. The consistency should be semiliquid.

MMMMM

Popularity: 4% [?]

WHOLE WHEAT MOLASSES BREAD

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breadmaker Rolls

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-BARB DAY GWHP32A
—–INGREDIENTS FOR SCRATCH REC—–
2 3/4 c Whole wheat flour
2 c Better for bread flour
2 pk Yeast
1 3/4 c Water — warm
1/2 c Molasses
1/4 c Brown sugar
1 tb Salt
2 tb Caraway seeds
2 tb Shortening
—–FOR BREAD MACHINE—–
1 pk Yeast
1 3/4 c Whole wheat flour
1 c Better for bread flour
3 tb Brown sugar
1 tb Caraway seeds
1 1/2 ts Salt
1 c Water — very warm
1/4 c Molasses
1 tb Shortening — melted

For Bread Machine: Put the ingredients into the pan in the order
given. Select white bread. Choose high crust setting. Push Start.
This is a very moist cake-like bread, and one of our favorites. Makes
1 loaf. Scratch Method: Combine whole wheat flour and 1 cup of the
Better for bread flour, yeast and Caraway seed. Heat the water,
molasses, brown sugar, shortening and salt, just till warm, stirring
to melt the shortening. Add to the dry mix. In an electric mixer,
beat at low speed for 30 seconds, then on high speed for 3 minutes.
Stir in enough of the remaining flour to make a stiff dough. Knead
the dough until smooth and elastic. Shape in a ball and let rise in a
greased bowl, until doubled. I speed up the rising by placing the
bowl of dough in the overn with the light turned on. Punch the dough
down and divide in half.
Shape in 2 loaves. Let rise on a greased baking sheet, until double.
Bake at 375 degrees 30 to 35 minutes. If you like the crust really
chew, brush the bread with warm water during the last 10 to 15
minutes of the baking. Remove from the sheet and cool on racks. Makes
2 loaves I have made this bread for many years. It is almost like
eating cake! My husband said he couldn’t tell the difference between
when I made this from scratch, and making it in the bread machine.
Shared by Barb Day

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Popularity: 9% [?]

Barley, Bell Pepper And Corn Salad

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup Barley
1 Cup Red Bell Pepper — chopped
1 1/2 Cups Fresh Corn — or frozen, thawed
1/2 Cup Fresh Parsley — finely chopped
2 Tablespoons White Wine Vinegar — (Plus 1 tsp.)
1/3 Cup Olive Oil

Rinse and drain barley. Sprinkle the barley into a large saucepan of
boiling salted water, stirring, and boil it, skimming the froth, for
30 min, or until just tender. Drain the barley, rinse it under cold
water, and let it drain until cool. Transfer barley to a large bowl;
add bell pepper, corn, parsley, and salt and pepper to taste. In a
bowl whisk together the vinegar and more salt and pepper to taste,
add oil, whisking till dressing is emulsified. Toss the salad with the
dressing until well combined. The salad may be made up to 8 hours in
advance and kept covered and chilled but the parsley should not be
added til just before serving.

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Popularity: 5% [?]

ORANGE MUFFINS *JB

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Cooking oil
1 c Sugar
2 Eggs
1 1/2 c Flour
1 t Salt
1 t Baking soda
1 t Vanilla
1/4 c Fresh orange juice
2 tb Grated orange rind

Combine oil, sugar and eggs. Mix well. Add remaining
ingredients. Blend. Pour into muffin pan. Bake at 350
degrees for 10 to 15 minutes.

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Popularity: 4% [?]

SWEET MANGO CHUTNEY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
225 g Mangoes
100 g Sugar
2 Cloves garlic
3 sl Ginger
2 ts Mustard seeds
2 Cloves
2 Cardamoms
75 ml Vinegar
1/2 ts Chilli powder
1/4 ts Salt
50 g Sultanas

Peel and slice the mangoes and place in a bowl for 3
hours with half the sugar. Crush the garlic, ginger
and mustard seeds together and crush the cardamoms and
cloves. Mix all these ingredients together and add the
vinegar, chilli powder and salt. Put in a pan, add the
remaining sugar and cook for 10- 15 minutes. Add mango
slices, mix well and cook for a further 10 minutes,
mix well and stir in the sultanas. From “A taste of
Sri Lanka” by Indra Jayasekera, ISBN #962 224 010 0

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Popularity: 4% [?]

Plaza III Steak Soup

Recipe By : From the Plaza III Restaurant in Kansas City
Serving Size : 10 Preparation Time :0:00
Categories : Beef Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup butter or margarine
1/2 cup all-purpose flour
8 cups hot water
2 pounds lean ground beef
2 tablespoons beef bouillon granules
1 cup onions — chopped
1 cup carrots — diced
1 cup celery — sliced
2 cups frozen mixed vegetables
28 ounces canned tomatoes — diced
1 teaspoon pepper — or to taste
1 tablespoon Accent® seasoning mix — (optional)

Melt butter or margarine in a soup pot that holds at least 20 cups. Blend
in flour to make a smooth paste. Add hot water a little at a time. Simmer
until smooth. Sauté beef in a large skillet and drain off fat (I usually
rinse under very hot water which gets some more of the fat off the meat).
Add meat, bouillon, all vegetables and seasonings to saucepan. Bring to
boil. reduce heat and simmer until vegetables are cooked. Do not add salt.

You can freeze this soup. I added Old Bay Seasoning about 1 tablespoon in
place of Accent.

Again this is for a crowd of people coming in out of the cold, it doesn’t
take time, but you might want to make this the night before, add whatever
spices your crowd will like.

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NOTES : I found this recipe in the Jubilation Cookbook by The Junior League
of Toronto (1985)

Popularity: 6% [?]

SWEET HOMINY CHIMICHANGAS WITH FRUIT PUREES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c White hominy (about one 29
-ounce can) — drained
4 ts Confectioners’ sugar
2 tb Heavy (whipping) cream
1 pt Ripe strawberries — hulled
-(1 basket)
2 Ripe mangos
4 tb Butter
2 tb Dark brown sugar
6 Flour tortillas

1. In a food processor, blender, or food mill, puree
the hominy. Stir in the confectioners’ sugar and
cream. Place about 1/3 cup of the hominy mixture in
the center of a flour tortilla. Fold up envelope
style.

2. Wash out the food processor or other machine and
puree the strawberries. Clean the machine again.

3. Peel the mangos; remove the pulp from the pits.
Puree the pulp.

4. When ready to serve, melt 2 tablespoons of the
butter with 1 tablespoon of the brown sugar in a large
frying pan set over medium heat. Heat until the butter
foams and the sugar melts, stirring to blend. Add 2 or
3 of the filled tortillas, depending on the size of
the pan, and fry for 1 minute. Turn and fry on the
other side until golden and slightly crisp, about 1
minute more. Remove to a platter. Heat the remaining
2 tablespoons butter and 1 tablespoon brown sugar.
Continue cooking until all the chimichangas are done.

5. Spoon strawberry puree over one end of each
chimichanga; spoon mango puree over the other. Eat
while still warm and crunchy.

Variations: Other than strawberries and mangos, you
can use apricots; berries (boysenberry, blueberry,
raspberry, mulberry); cherries; guavas; mandarin
oranges or other oranges and tangerines; pineapple;
and peaches. Fruits that are mellow (pear, apple,
papaya) don’t provide the needed contrast. The fruit
puree can be embellished with a dash of: brandy,
cassis, grenadine, kirsch and Triple Sec.

from The Well-Filled Tortilla by Victoria Wise and
Susanna Hoffman typed by Tiffany Hall-Graham

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Popularity: 3% [?]