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Recipes published in ‘Misc Recipes

Quinoa Jambalaya

Recipe

QUINOA JAMBALAYA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Eden Hot Pepper Sesame Oil
1 tb Organic whole wheat flour
1 md Onion — diced
1 Garlic clove — minced
28 oz Canned Eden Crushed Tomatoes
1 Bay leaf
1/2 tb Dried thyme — OR…
2 tb -Fresh thyme, minced
3/4 ts Lima sea salt
3/4 c Water OR stock
1 c Eden Quinoa — rinsed
1 Green pepper — diced
1/2 c Parsley, chopped
1 c Celery — chopped
2 Green onions — thinly sliced
1/2 lb Sm. OR Md. Shrimp (optional)
— shelled
Black pepper to taste

Heat oil in a heavy saucepan. Add flour and stir until a frangrant aroma
is released (3 minutes). Add onion, garlic, tomatoes, bay leaf, thyme and
salt. Mix and simmer, covered for 10 minutes. Add water to stock. Bring
to boil. Add quinoa, green pepper, parsley, celery, and green onion.
Cover and cook another 3-5 minutes longer. Turn heat off and let sit
covered for 10 minutes. Add pepper. Mix well. Serve.

Prep Time: 10 min. * Cooking Time: 45 min. * Yield: 4-6 servings

Copyright 1994 Eden Foods, Inc.

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Popularity: 1% [?]

  • Filed under: Misc Recipes
  • Oyster Corn Chowder #3 TDF

    Recipe By :
    Serving Size : 4 Preparation Time :0:00
    Categories : Soups/stews Seafood
    Vegetables

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1 c Orzo Pasta — cooked per pkg.
    3 c Clear Chicken Broth
    1/4 c Parsley — minced, fresh
    1/2 c Leeks — chopped
    1/4 c Prosciutto — minced
    Salt and white pepper, to
    -taste
    1 1/2 c Corn — fresh or frozen
    1/2 ts Chipotle Powder — seenote
    2 tb Butter — unsalted
    2 1/2 c Light cream (Optional)
    1 pt Maryland Oysters with their
    -liquor

    Cook the orzo according to the directions on the package and set
    aside.
    Place the chicken broth, parsley, leeks, prosciutto, salt and
    pepper in a large sauce pan. Simmer until the leeks are tender, or
    about 2 minutes. Add the corn, butter, chile, cream and oysters with
    their liquor. Simmer for 3 to 5 minutes longer and add the cooked
    orzo. Stir and serve immediately.
    Makes 4 servings.
    Per Serving: 337 calories, 21 gm protein, 38 gm carbohydrates, 12
    gm fat, 5 gm saturated fat, 85 mg cholesterol, 733 mg sodium.
    Rewritten by Mike Stock, 5/10/95
    Use any ham, Smithfield, HoneyBaked, BlackForest, or any good
    tasting ham.
    Use Onions as a substitute for the leeks. Use Vidalias if possible.
    Replace oysters with shrimp, scallops, shark, octopus rings, or any
    firm fish…..

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    Popularity: 3% [?]

  • Filed under: Misc Recipes
  • PINEAPPLE-BRAN WHOLE-WHEAT MUFFINS

    Recipe By :
    Serving Size : 12 Preparation Time :0:00
    Categories : Breads

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1 c Whole wheat flour
    1 tb Baking powder
    1/4 ts Salt
    1 1/2 tb Brown sugar
    1 ea Egg
    1 c 100% all-bran cereal
    1/3 c Skim milk
    1/4 c Vegetable oil
    8 oz Can crushed pineapple w juic

    Mix the flour, baking powder, salt, and sugar. Beat
    the egg slightly. Add cereal, milk, and oil to the
    egg. Stir to combine. Let stand for 2 min. or until
    the cereal has softened. Stir the pineapple, including
    the juice, into the mixture. Add flour mixture,
    stirring only until combined. Spoon the batter evenly
    into a paper-lined muffin tin and bake at 400F for
    about 25 min. Serve warm. Cal: 100, Fat: 1g.

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    Popularity: 3% [?]

  • Filed under: Misc Recipes
  • Spicy Cheese Loaf- Pan-1

    Recipe

    SPICY CHEESE LOAF – PAN-1

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

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    XKGR41A Don Fifield
    2 1/4 c Bread flour
    2 tb Sugar
    1 tb Dry milk
    1 t Salt
    1 tb Butter
    1 t Dry mustard
    1/4 ts Black pepper
    1/2 c Cheddar cheese — shredded
    1 tb Worcestershire sauce
    7/8 c Water
    1 t Dry yeast

    Bake (Rapid) mode may be used. Place all ingredients (except liquids
    and yeast) inside the bread pan. Add liquid ingredients. Close cover
    and place dry yeast into the yeast holder. Press start.

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    Popularity: 2% [?]

  • Filed under: Misc Recipes
  • Golden Lentil Soup

    Recipe

    Title: Golden Lentil Soup
    Categories: Soups
    Yield: 12 servings

    1 pk Lentils
    1/2 Butter
    2 lg Onions; finely chopped
    3 Celery; finely chopped
    1 md Potato; finely diced
    1 lg Carrot; finely chopped
    4 qt Chicken stock
    Salt and pepper; to taste

    Recipe by: Gladys Taber Soak the lentils in warm water for 2 hours.
    Skin the lentils by gently rubbing them between your palms under
    slightly running wtaer. The skins will rise to the top and can be
    removed with cupped hands. Melt butter in a large kettle and add
    onion and celery. When golden, add remaining ingredients, including
    the drained lentils. Bring to a boil, then simmer for 1 hour. Add
    salt and pepper .Source: My Own Cook Book From Stillmeadow and Cape
    Cod, Glady Taber, 1972. ISBN-0-397-00877-5
    MMMMM

    Popularity: 4% [?]

  • Filed under: Misc Recipes
  • Billy Goats

    Recipe

    Billy Goats

    Recipe By : Helen Jolly (MDFD30E)
    Serving Size : 50 Preparation Time :0:00
    Categories : Cookies

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1/2 cup vegetable shortening
    1 cup sugar
    2 large eggs
    2 teaspoons vanilla extract
    1/4 cup sour cream
    2 cups flour
    2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    2 teaspoons cinnamon
    1 teaspoon ground cloves
    1 teaspoon ground allspice
    2 cups walnuts — chopped
    2 cups dates — finely chopped

    Preheat oven to 375 degrees, and grease some cookie
    sheets. Cream the shortening and sugar together. Add the
    eggs and vanilla, and beat until smooth and blended, then
    beat in the sour cream. Combine the flour, baking powder,
    baking soda, salt, cinnamon, cloves and allspice, then stir
    and toss them together. Add to the first mixture, and beat
    until completely mixed. Add the nuts and dates, and mix
    well. Drop heaping teaspoonsful of the dough about 2″ apart
    on the prepared cookie sheets. Bake for about 12 minutes,
    until the cookies are delicately browned around the edges.
    Transfer to racks to cool completely.

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    Popularity: 3% [?]

  • Filed under: Misc Recipes
  • Mussels A La Portuguese

    Recipe

    MUSSELS A LA PORTUGUESE

    Recipe By :
    Serving Size : 3 Preparation Time :0:00
    Categories : Seafood

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1 1/2 kg Mussels
    4 ea Shallots chopped finely
    1 ea Garlic clove chopped
    2 tb Olive oil
    3 ts Butter
    2/3 c Dry white wine
    1/3 c Water
    3 ts Finely chopped parsley
    2 ea Fresh thyme sprigs or
    -pinch of dried thyme
    2 ea Bay leaves
    1/2 ts Ground black pepper
    125 ml Fresh cream
    1 x Extra chopped parsley
    1 x Lemon quarters

    Wash the mussels under running water, and remove all
    traces of mud, seaweed and barnacles. Remove
    beards (the rough fury part around the mussel). If
    mussel shells are cracked or broken, discard them. If
    any mussels are slightly open, tap sharply, and if
    they don’t close, discard.

    Gently fry the garlic and shallots in olive oil and
    butter until transparent but not coloured. Add wine,
    water, parsley, thyme, bay leaf, pepper and mussels.
    Pour cream over the top. Cover pan , bring to boil and
    steam over a high heat for about 4 minutes, shaking
    pan constantly. The shells will open as the mussels
    cook.

    Serve as soon as the shells open. Serve in deep bowls
    like mixing bowls, garnished with chopped parsley and
    lemmon quarters.

    Don’t forget a large spoon to scoop up the juice.

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    Popularity: 5% [?]

  • Filed under: Misc Recipes
  • LEMON MERINGUE PIE FROM MCCALL’S COOKING SCHO

    Recipe By :
    Serving Size : 8 Preparation Time :0:00
    Categories : Pies Desserts

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1 Pastry for one pie crust
    —–LEMON FILLING—–
    1/4 ts Cornstarch
    3 tb Flour
    1 3/4 c Sugar
    1/4 ts Salt
    4 Egg yolks, lightly beaten
    1/2 c Lemon juice
    1 tb Grated lemon peel
    1 tb Butter
    —–MERINGUE—–
    4 Egg whites
    1/4 ts Cream of tarter
    1/2 c Sugar

    On lightly floured pastry cloth, roll the pastry to an
    11 inch circle, rolling with light strokes from center
    to edge. Fold pastry in half; with fold in center,
    carefully transfer to a 9 inch pie plate. Unfold; fit
    into a pie plate, pressing gently toward the center.
    Fold edge of crust under; press into an upright rim.
    Crimp edge decoratively, using thumb and forefinger.
    Refrigerate 1/2 hour. Preheat oven to 450 degrees.
    Prick entire surface evenly with fork. Bake 8 to 10
    minutes, or until golden-brown. Cool on rack.

    In medium sauce pan, combine cornstarch, flour, 1 3/4
    cups sugar and salt, mixing well. Gradually add 2
    cups water, stirring until smooth. Overy medium heat,
    bring to boiling, stirring occasionally; boil 1
    minute, until shiny and translucent. Quickly stir
    some of hot mixture into yolks. Pour back into hot
    mixture; stir to blend. Return to heat; cook over low
    heat 5 minutes, stirring occasionally. Remove from
    heat; stir in lemon juice, lemon peel and butter. Pour
    into pie shell. Preheat oven to 400 degrees.

    In medium bowl, with mixer at medium speed, beat
    whites with cream of tartar until frothy. Gradually
    beat in sugar, 2 T at a time, beating after each
    addition. Beat at high speed until stiff peaks form
    when beater is slowly raised. Spread meringue over
    lemon filling, carefully sealing to edge of the crust
    and swirling thetop decoratively. Bake 7 to 9 minutes,
    or until the meringue is golden-brown. Let cool
    completely on rack 2 1/2 to 3 hours. Cut with wet
    knife.

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    Popularity: 2% [?]

  • Filed under: Misc Recipes
  • Peppered Citrus Olives

    Recipe

    Title: PEPPERED CITRUS OLIVES
    Categories: Appetizers
    Yield: 2 Cups

    2 c Green olives (mixed sizes,
    -if desired)
    30 Black peppercorns
    1 Lemon
    6 Lemon thyme sprigs
    2 tb Olive oil

    Drain the olives and place them in a glass or other nonreactive
    container.

    Using a wooden mallet or the back of a wooden spoon, hit the
    peppercorns just enough to bruise or barely crack them. Add to the
    olives.

    Cut the lemon into 12 or 15 pieces, removing the seeds. Add the lemon
    to the olives. Rub the sprigs of thyme between your hands over the
    bowl, dropping some of the leaves onto the olives, then add the
    sprigs and the olive oil. Turn the olives to coat them with the
    mixture. Cover with plastic wrap and refrigerate at least 24 hours,
    or up to 3 days before serving.

    Yields 2 cups.

    The San Francisco Chronicle, November 15, 1995

    MMMMM

    Popularity: 3% [?]

  • Filed under: Misc Recipes
  • Cuscusu (Shellfish Couscous Soup) (Weir)

    Recipe By : Joanne Weir: August 19, 1998 San Francisco Chronicle
    Serving Size : 8 Preparation Time :0:00
    Categories : Soups

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    3/4 cup couscous
    2 1/2 cups fish stock
    OR bottled clam juice
    2 pounds assorted shellfish — such as
    mussels; clams; shrimp; scallops
    3 tablespoons olive oil
    1 small yellow onion — minced
    3 garlic cloves — minced
    1 small pinch crushed red pepper
    1 cup dry red wine
    2 bay leaves
    1 1/4 cups peeled — seeded
    and chopped tomatoes
    1 teaspoon red wine vinegar
    salt and freshly ground pepper
    3 tablespoons chopped italian parsley — plus
    more for garnish
    1 large pinch saffron threads

    Wash the couscous in cold water and drain immediately. Lift and rake the
    grains with your fingertips to separate them. Let rest for 10 minutes.

    Heat the fish stock in the bottom of a couscousiere, or in a large soup pot
    fitted with a steamer on top.

    Line the steamer insert with 3 layers of cheesecloth. Add the couscous and
    steam for 20 minutes, uncovered, fluffing the grains halfway through the
    cooking.

    Remove from the steamer and dump couscous into a baking pan.

    Combine 1/3 cup water and 1/4 teaspoon salt. Sprinkle over the couscous.
    Lift and rake grains with your fingertips to separate them. Let rest for 10
    minutes.

    Bring the fish stock back to a simmer. Wash the shellfish.

    Add the mussels to the soup pot, cover and cook until they open, 2 to 5
    minutes.

    As the mussels open, remove them from the pan with a slotted spoon. Place
    in a large bowl and cover with foil.

    Add the clams to the soup pot, cover and cook until they open, 2 to 5
    minutes. As the clams open, remove them from the pot with a slotted spoon
    and add them to the mussels.

    Strain the cooking broth and reserve.

    Peel the shrimp and add them to the cooked shellfish.

    Remove the muscle from the side of each scallop, then add scallops to the
    shellfish.

    Heat the olive oil in the soup pot. Add the onions and saute until soft, 7
    minutes.

    Add the garlic and crushed red pepper; saute for 1 minute.

    Increase heat to high and immediately add the wine. Cook until reduced by
    half, about 2 minutes.

    Add the bay leaves, tomatoes, vinegar and strained shellfish broth. Season
    with pepper.

    Bring to a boil, then reduce heat to a slow simmer. Place the
    cheesecloth-lined steamer insert back on the couscousiere or soup pot.
    Place the couscous in the steamer.

    Simmer slowly for 15 minutes, uncovered, until the couscous feels hot when
    you touch it on top. Remove the steamer and couscous.

    Add the parsley, saffron and all the shellfish to the soup pot and simmer
    slowly for 2 minutes. Remove from heat and let sit for 3 minutes.

    Stir the soup well; season with salt and pepper.

    Divide the couscous among serving bowls, ladle in soup, then garnish with
    parsley. Serves 8.

    [PER SERVING: 165 calories, 9 g protein, 15 g carbohydrate, 6 g fat (1 g
    saturated), 38 mg cholesterol, 330 mg sodium, 2 g fiber.]

    Notes: Recipes from a lunch at a family run restaurant and market in
    Palermo, on the northwestern tip of Sicily. The restaurant was called
    “Shanghai.”

    Kitpath@earthlink.net 8/27/98

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    Popularity: 3% [?]

  • Filed under: Misc Recipes
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