Title: Wine Butter Sauce – Great Chefs
Categories: Basics, Sauces, Masterchefs, Frisco, M
Yield: 2 servings

1 tb Butter 1/2 c Cream, whipping
4 tb Puree, shallot 8 oz Butter
1 ea Bay leaf 1 ts Juice, lemon
1 ts Peppercorns, white, whole 1 ts Chives, chopped
1 c Wine, white

In a saute pan, melt the butter over medium heat. Add the
shallot puree and saute for 1 minute more.

Add the crushed bay leaf and whole white peppercorns.

Deglaze the pan with 1 cup white wine. Reduce by two-thirds over
medium heat (not until dry).

Add the whipping cream then add the butter a quarter at a time,
and whip briskly over high heat. Strain through chinois and reserve.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Masataka Kobayashi, Masa’s, Vintage Court Hotel,
: San Francisco, CA

—–

Popularity: 3% [?]

Macaroni and Bean Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
G. Granaroli XBRG76A
1 Carrot chopped
2 tablespoon Olive oil
2 cup Small white beans (navy)
2 Cloves garlic chopped
(soaked overnite with 1 tb
1 lg Onion chopped
baking soda in 1 qt water-
1 Celery stalk chopped
removes the gassy effect)
1 tablespoon Flour
2 13 oz can -beef broth
1 8 ounce Can tomato sauce
6 cups water — (6 to 1/4 pound Ditalini macaroni
2 Slices salt pork or bacon
Grated cheese for serving
diced

Here’s another soup that can feed an army and be a complete meal with bread and
salad. Soak beans overnight. Drain and rinse beans well. Place oil in large pot
and sautee salt pork. Add all veggies and sautee until translucent. Add flour
and stir well. Add beans, broth, water and tomato sauce. Bring to boil and
then simmer for 2 hours. When beans are soft, taste for salt and pepper. Add
pasta and simmer until pasta is tender. Serve with cheese on the side for
topping.

Converted by MMCONV vers. 1.00

– - – - – - – - – - – - – - – - – -

Popularity: 2% [?]

Title: Aniseed Charabeli
Categories: Cookies
Yield: 300 servings

1 1/4 c Sugar 2 ts Aniseed, grated
2 ea Eggs 1 x Grated peel of 1/2 lemon
1 2/3 c Flour, all-purpose; sifted

Sprinkle baking sheets with flour. In a large bowl, beat sugar and eggs
until creamy. Stir in flour. Add aniseed and lemon peel. Shape dough
into 1/2 inch ropes. Cut ropes into 3 inch lengths; curve each piece into
a half-moon shape. Slash outer edge of half-moon in 3 places with a sharp
knife. Place on prepared baking sheets. Cover and let stand overnight at
room temperature. Preheat over to 375 deg. Bake cookies 12 to 15 minutes
or until golden. Remove from baking sheets immediately; cool on rack. This
cookie is very hard and crisp. It makes an excellent “dunking” cookie!

—–

Popularity: 5% [?]

Title: BLACK CAKE
Categories: Cakes, Jamaican, Fruits
Yield: 24 servings

1 lb Raisins; minced
1 lb Prunes, pitted; minced
1 lb Currants, dried; minced
1 lb Cherries, glaceed; minced
6 oz Lemon peel, glaceed; minced
6 oz Orange peel, glaceed; minced
3/4 l Passover wine
3/4 l Rum, dark
2 lb Sugar, dark brown
4 1/4 c Flour, cake
4 ts Baking powder
1/2 ts Nutmeg, grated
1/2 ts Cinnamon
2 c Butter, sweet; softened
10 lg Egg
1 T Vanilla
1 1/2 c Almond paste; if desired

MMMMM—————————ICING——————————–
2 lb Sugar, confectioners; sifted
6 lg Egg white; room temp
2 T Lemon juice
Dragees; for decoration

In a large bowl, mix all the fruits thoroughly with the wine and the
rum; let the fruit macerate, covered, at room temperature for at
least two weeks.

In a heavy skillet combine one pound of the brown sugar and 1 cup water.
Bring to a boil over moderate heat, stirring until the sugar is dis-
solved, and gently boil the syrup, swirling the skillet occasionally,
for a few minutes, or until it is reduced to 1 3/4 cups. Let the syrup
cool; reserve.

Sift the flour, baking powder, cinnamon and nutmeg together into a bowl.
In the large bowl of an electric mixer cream together the remaining
brown sugar and the butter until it is fluffy; then beat in the eggs,
one at a time, beating well after each addition. Beat in the vanilla,
the flour mixture, and 1 1/3 cups of the burnt sugar syrup, reserving
the remaining syrup for another use. In another large bowl, combine
well the flour mixture and the fruit mixture and divide the batter
between two buttered and floured 10″ springform pans. Bake the cakes in
the middle of a preheated 350 F. oven for two hours, or until a tooth-
pick inserted in the centers comes out with some crumbs adhering to it.
(The centers of these cakes will be quite moist.) Let the cakes cool in
the pans on a rack, remove the sides and bottoms of the pans, and wrap
the cakes in foil or wax paper. Let the cakes stand at room temperature
for a week.

Roll out half the almond paste between sheets of plastic wrap to form a
10″ round and remove the top sheet of plastic wrap. Fit the almond
paste layer over one cake, trimming the edge if necessary, and remove
the other sheet of plastic wrap. Roll out and fit the remaining almond
paste onto the remaining cake in the same manner.

Icing: Using an electric mixer, beat 4 cups of the confectioners’ sugar
with the egg whites and lemon juice until the mixture will hold a soft
peak. Beat in the remaining sugar, and beat the icing until it will
hold a stiff peak. Transfer two cups of the icing to a pastry bag
fitted with a decorative tip, spread the remaining icing on the tops and
sides of the cakes with a long metal spatula, and pipe the icing in the
pastry bag decoratively onto the cakes. Arrange the dragees on the
cakes.

Makes two cakes.

Laurie Colwin
Gourmet magazine, November 1988

MMMMM

Popularity: 2% [?]

Fish Stew

Recipe By : New Crockery Cooker Cookbook, Better Homes and Gardens
Serving Size : 4 Preparation Time :0:00
Categories : Fish/Seafood Low Fat
Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 Oz Sole Fillets — Or Frozen Haddock
2 Med Potatoes — Peel, Finely Chopped
2 Med Carrots — Finely Chopped
1/4 C Parsley — Snipped
1 Bay Leaf
1 Tbsp Tapioca — Quick Cooking Kind
1 Tsp Sugar
1/4 Tsp Salt
1/4 Tsp Dried Basil — Crushed
16 Oz Canned Tomatoes — Chopped, Undrained
14 1/2 Oz Nonfat Chicken Broth
8 Oz Tomato Sauce
1/4 C Sherry — Or Water
1/8 Tsp Pepper

Don’t worry about completely thawing the fish. It goes into the cooker
partially frozen.

Let fish stand at room temp while preparing other ingredients. In a 3 1/2,
4, 5 or 6 qt crockery cooker combine potatoes, carrots, parsley, bay leaf,
tapioca, sugar, salt, basil, and 1/8 t pepper. Stir in undrained tomatoes,
chicken broth, tomato sauce, and sherry or water.

Halve block of fish crosswise; place halves in the cooker. Cover; cook on
low heat setting for 10 – 12 hrs or on high heat setting for 3 1/2 – 4 hrs.
Remove bay leaf. Break fish into bite size chunks with a fork.

Makes 4 servings.

Entered into MasterCook and tested for you by Reggie Dwork reggie@reggie.com

– - – - – - – - – - – - – - – - – -

NOTES : Cal 211.9
Fat 1.3g
Carbs 26.2g
Fiber 4.1g
Protein 21.7g
Sodium 880mg
CFF 5.6%

Popularity: 2% [?]

Strawberry Ginger Soup

Recipe By : COOKING RIGHT SHOW #CR9720
Serving Size : 4 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 Cups strawberry juice — *see notes
1 Tablespoon ginger juice (or to taste)
1 ripe banana
1 Cup sparkling apple cider <>
1 Cup champagne
4 Tablespoons yogurt
1 Cup mixed blueberries and red raspberries
Mint sprigs for garnish

Combine juices and banana in a blender (or use an immersion blender) and
blend until smooth. Add sparkling cider and ladle into chilled soup bowls.
Serve with a dollop of yogurt, a scattering of fresh berries and a mint
sprig or two.

Yield: 4 serving

– - – - – - – - – - – - – - – - – -

NOTES : * 3 pints strawberries

Popularity: 12% [?]

HOT CASHEW CHICKEN SALAD 365 *SSS* JHXX93B

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Chicken
Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Lettuce — bite size pcs=2c
3 tablespoon Oil
1/2 pound Spinach — bite size pcs
1 1/4 pound Chick br,bonls,skinls — 1"cube
11 ounce Mandarin oranges — drained
3 tablespoon Scallions — chpd
3 tablespoon Soy sauce
Garlic clove — minced
1 tablespoon Honey
1/4 cup Cashews
1/4 teaspoon Ground ginger

Prep: 25 mins Cook: 5 mins In salad bowl, combine lettuce, spinach, and
oranges.

In small bowl, combine soy sauce, honey, ginger, and 3T water. Set aside.

In wok, heat oil over med high heat. Add chicken, stir-fry until cooked, 5
mins.

Add scallions and garlic, cook 1 min. Add sauce and cook, tossing, 30 sec.
Pour chicken and sauce over greens and oranges, toss. Sprinkle with cashews.

Converted by MMCONV vers. 1.00

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

LAMB BRACIOLETTE PUGLIESE WITH ORECCHIETTE

Recipe By : Molto Mario
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 thin slices leg or shoulder of lamb — about 4x4x1/4″
8 slices Prosciutto — paper-thin
8 2 ounce piec young Pecorino cheese
2 tablespoons fresh rosemary leaves — chopped
2 tablespoons fresh mint leaves — chopped
2 tablespoons fresh parsley leaves, plus 4 T — chopped
Salt and pepper
4 tablespoons virgin olive oil
1 medium Spanish onion — finely chopped
4 cloves garlic — thinly sliced
2 tablespoons dried hot chilies
1 cup dry red wine
3 cups basic tomato sauce — recipe follows
1 recipe orecchiette pasta
1 cup freshly grated hard pecorino

Bring 6 quarts water to boil and add 2 tablespoons salt.

Using a meat mallet or cleaver blade, pat each lamb piece until it’s 1/16-inch
thick. Onto each lamb piece place one slice of prosciutto and 1 piece of
cheese. Mix rosemary, mint and 2 tablespoons parsley and divide among 8 pieces
of lamb. Season with salt and pepper and roll like a burrito to form a little
package. Tie each with 2 pieces of butcher twine.

In a heavy bottom pot, heat olive oil until smoking. Brown lamb pieces 4
at a time until golden brown all over and remove. Add onions and garlic and
cook until softened and lightly browned. Add chilies, red wine and tomato
sauce and bring to a boil. Lower heat to medium and place meat in pan with
sauces, submerging the meat halfway. Simmer uncovered for 20 to 30 minutes,
or until lamb is fork tender.

Put orecchiette into boiling water and cook until al dente, about 6 to 7
minutes, and drain.

Remove meat from sauce and toss orecchiette into sauce. Remove strings from
meat. Pour orecchiette into a large serving bowl. Place meat on top, sprinkle
with cheese and serve.

Yield: 4 servings

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Title: SPICY GLAZED ORIENTAL WINGS
Categories: Chinese, Chicken, Wings
Yield: 1 servings

1 lb Chicken Wings
2 tb Oil
2 Garlic Cloves, chopped fine
2 tb Brown Sugar
1 1/2 ts Dried Mustard
Red Pepper Flakes to taste
1/4 c Beer
2 tb Low Salt Soy Sauce
1/2 ts Sesame Oil (opt)
Sesame Seeds (opt)

Lay wings in a single layer and brush with oil and
bake 1 hour in a preheated 375oF oven. In a lightly
greased skillet, add garlic, brown sugar, red pepper
flakes, dried mustard and soy sauce. Heat and add
beer. Add baked wings and raise heat and simmer hard
cook about 10 minutes until coated and well glazed.
Sprinkle with sesame oil and seeds.

Source: “The Yankee Kitchen” 04-08-93 [#4] Marion

—–

Popularity: 2% [?]

Title: Beef Burgundy Stew
Categories: Stew Meats Main dish
Servings: 2

2 ea Slices Bacon 4 t Unbleached Flour
1/2 t Instant Beef Bouillon 1/4 t Dried Basil, Crushed
1/2 lb Stew Meat, 1/2-inch Cubes 7 1/2 oz Canned Tomatoes, Cut Up
1/4 c Dry Red Wine 1/2 c Frozen Pearl Onions
8 ea Small Whole Fresh Mushrooms

In a 1-quart casserole micro-cook bacon, loosely covered, on 100% power
for 2 to 2 1/2 minutes or until done. Drain bacon, reserving drippings in
casserole. Crumble bacon and set aside. Stir flour, bouillon granules,
and basil into drippings. Add beef, UNDRAINED tomatoes, and wine; mix
well. Micro-cook, covered, on 100% power for 2 minutes. Micro-cook,
covered, on 50% power for 15 minutes, stirring twice. Stir in onions and
mushrooms. Micro-cook, covered, on 50% power for 12 to 18 minutes or til
meat and vegetables are tender, stirring twice. Sprinkle crumbled bacon
atop and serve.

—————————————————————————–

Popularity: 3% [?]