Title: CHICKEN REGENCY SALAD
Categories: Poultry, Salads
Yield: 2 servings

9 oz Frozen artichoke hearts
2 c Italian salad dressing
3 c Cooked, cubed chicken
1/3 c Sliced water chestnuts
1/4 c Slivered green olives
1 tb Soy sauce
2 tb Butter
1/2 c Pecan halves
1 pn Mixed vegetable seasoning
3/4 c Diced celery

Cook artichoke according to package directions; drain.
Combine with salad dressing, chicken, water chestnuts,
olives, and soy sauce. Cover and refrigerate at least
3 hours.

Melt butter; add pecans and cook over low heat,
stirring constantly until nuts begin to brown. Drain
nuts and sprinkle with vegetable seasoning; cool.

Drain any liquid from chicken mixture. Add celery
just before serving. Serve on lettuce leaves and
garnish with pecans.

—–

Popularity: 3% [?]

Boursin Cheese

Recipe By : TNT
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces pkg unsalted whipped butter
16 ounces cream cheese — softened
2 cloves garlic — minced
1 tablespoon oregano
1/4 teaspoon thyme
1/4 teaspoon dill weed
1/4 teaspoon basil
1/4 teaspoon marjoram
freshly ground pepper

Combine all ingredients and mix well; chill 4 hours or overnight. Best
served at room temperature. Freezes well. Makes 3 cups.

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Title: More Smørrebrød
Categories: Danish, Sandwiches, Ceideburg 2
Yield: 1 servings

1 Text Only

SHRIMP SANDWICH: (Rejemad)

The small Danish shrimps are extremely popular delicacies and most
Danish housewives are virtual masters at peeling them, but it is slow
work for the beginner. At restaurants shrimps are always served
peeled unless the customer specifically asks for unpeeled ones.

Put a fresh leaf of lettuce on the buttered bread and top abundantly
with cold boiled shrimps.

SMOKED SALMON AND SCRAMBLED EGG: (Roget Laks og Roraeg)

Put a piece of fresh smoked salmon on buttered bread, and on top of
that, diagonally across the bread, a strip of cold scrambled egg.
Decorate with finely chopped green dill.

LOBSTER SALAD: (Hummersalat)

Mix small pieces of cold but freshly cooked lobster and asparagus in
mayonnaise seasoned with tarragon vinegar. Put a lettuce leaf on each
piece of buttered bread and spread with the mixture. Garnish with an
extra piece of lobster and one or two asparagus tips. Serve
immediately.

SMOKED EEL AND SCRAMBLED EGG: (Roget aal og Roraeg)

Cut smoked eel in 2-inch pieces. Remove skin and back bone. Put
enough pieces of eel on a piece of buttered bread to cover it
completely. Top with slices of cold scrambled egg and sprinkle with
chives.

FRIED ROE: (Ristet Torskerogn)

Put boiled cod roe under pressure until cold and cut in 1/2 inch
slices with a sharp knife. Fry the slices in plenty of butter, place
on buttered bread with a lemon slice on top. Cut the lemon slice
half way and twist so it will stand upright.

FRIED FISH FILLETS: (Stegt Fiskefilet)

As the fried fish fillet (of plaice or sole) should be served warm,
do not place it on the bread as this would melt the butter. Serve
buttered bread on a separate plate. Serve with Tartar sauce.

HERRING SALAD: (Sildesalat)

Cooked meat Cold potatoes Red beets 1 sliced onion Salted and smoked
or pickled herring Sour mustard Flour Butter

Place the the meat, potatoes, red beets, onion and well soaked
herring on a chopping board together with the mustard and dice until
the whole thing has become a mushy mass. If it is too dry and won’t
stick together add a little vinegar from the red beets, and flavor
with sugar.

This procedure makes the “fine herring salad” usually made by the
Danish housewife for everyday use. But you can make the salad coarse
too by cutting (instead of dicing) the different ingredients in a
long narrow strips and blending them with a thick sauce, made of 2
tablespoons butter and 4 cups flour cooked together and diluted with
water or stock. Flavor the sauce with vinegar from the red beets,
sugar and mustard to taste, and, if necessary, add a few drops of
coloring until you get a beautiful red shade.

Spread the bread with the herring salad and decorate with slices of
hard boiled egg, if you don’t prefer topping it with a fried egg.

From “Danish Cookery” by Suzanne, Andr. Fred. Host Son, Copenhagen,
1957.

Posted by Stephen Ceideberg; March 9 1993.

MMMMM

Popularity: 6% [?]

Sweetheart Cookie Puzzle

Recipe By : matejka@bga.com (Anita A. Matejka)
Serving Size : 1 Preparation Time :0:15
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c margarine — softened
1 c granulated sugar
2 tsps vanilla
2 c rolled oats — uncooked
1 1/4 c unbleached flour
2 c M Ms plain chocolate candy

Preheat oven to 350. Lightly spray 2 baking sheets with cooking spray; set
aside. In a mixing bowl, combine margarine, sugar, and vanilla. In another
mixing bowl, combine oats and flour. Mix wet ingredients with dry
ingredients just until moistened. Divide dough in half. Pat each half of
dough into heart shape about 1/4″ thick on prepared baking sheets. To
decorate, gently press M M’s into dough in a pattern or phrase of your
choice. With a sharp knife, cut through dough to form 10 random shapes. Do
not separate. Bake for 18 minutes or until lighly browned. Carefully cut
through pieces again to separate. Cool 5 minutes on baking sheet. Remove
and cool completely on wire rack.

– - – - – - – - – - – - – - – - – -

NOTES : The serving size depends on how big you decide to cut out the
shapes. This recipe makes two 10″ heart shaped cookie puzzles.

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

CUCUMBER SOUP WITH LEMONGRASS AND SPINACH

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Soups Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Unsalted butter
2 Ribs celery — strings removed
with a vegetable peeler — chopped
1 small Onion — minced
2 Stalks fresh lemongrass — tender inside only,
2 medium Cucumbers, peeled, seeded — chopped
2 cups Chicken stock or broth
1 1/2 cups Spinach leaves
1/4 cup Fresh cilantro leaves
3 tablespoons Whipping cream — if desired
Salt — pepper to taste

Preparation time: 15 minutes. Cooking time: 25 minutes. Yield: 5 cups. 1.
Melt
butter in a large saucepan. Add celery, onion and lemongrass. Cook gently
until
onion is tender, 15 minutes. Add cucumbers and stock. Heat to a boil; reduce
heat, cover and simmer until cucumber is tender, 10 minutes.
2. Strain solids from liquid, reserving both. Puree solids with spinach and
cilantro in a blender or food processor. Add reserved liquid, cream, salt and
pepper; mix until smooth. Serve warm or chilled.

– - – - – - – - – - – - – - – - – -

Popularity: 16% [?]

Title: APPLE BRANDY BUTTER
Categories: Fruits 999
Servings: 1

6 c Fresh unsweetened applesauce 1/2 c Calvados
1 c Sugar 1/2 c Orange blossom honey
1 T Ground cinnamon 1/4 t Ground cloves

Place all ingredients in heavy saucepan. Bring to a boil over medium heat,
stirring frequently. Cook for about 15 minutes, or until mixture begins to
thicken. Pour into hot sterilized jars, leaving 1/4 inch headspace. Vacuum
seal. Makes 6 1/2 pint jars.
From Gourmet Preserves, Judith Choate.

—————————————————————————–

Popularity: 4% [?]

Title: CHILES EN NOGADA (CHILES IN WALNUT SAUCE)
Categories: Mexican, Meats
Yield: 6 servings

6 Chiles poblanos
1 sm Italian parsley
Seeds of one small pomegrana
___picadillo___
3 lb Boneless pork
1/2 Onion; sliced
2 Cl Garlic; peeled
1 tb Salt
6 tb Lard or the fat from the bro
1/2 md Onion; finely chopped
3 Cl Garlic; peeled and choppe
8 Peppercorns
5 Cloves
1/2 Stick cinnamon
3 tb Raisins
2 tb Almonds; blanched slivered
2 tb Acitron or candied fruit; ch
2 ts Salt
1 1/4 lb Tomatoes; peeled and seeded
1 Pear; peeled and chopped
1 Peach; peeled and chopped
___nogada (walnut sauce)___
25 Fresh walnuts; shelled
1 sm White bread; without crust
1/4 lb Farmer cheese
1 1/2 c Thick sour cream; see recipe
1/2 ts Salt; *
lg Powdered cinnamon

Recipe by: The Cuisines of Mexico by Diana Kennedy ISBN 0-06-012344-3
This is one of the famous dishes of Mexico: large, dark green chiles
poblanos stuffed with a pork meat picadillo and covered with a walnut
sauce. It is decorated with red pomegranate seeds and the large-leafed
Italian parsley.

The recipe is said to have been concocted by the grateful people of
Puebla, who were giving a banquet in honor of Don Agustin de Iturbide’s
saint’s day, August 28 in 1821. He and his followers had led he final
revolt against Spanish domination; as self-proclaimed emperor he had just
signed the Treaty of Cordoba. All the dishes at the banquet were concocted
of ingredients of the colors of the Mexican flag; in this dish were the
green chiles, the white sauce, and the red pomegranate seeds.

It is almost worth a special journey to Mexico City or, better still, to
Puebla toward the end of August. By then it is well on in the rainy
season, and the fresh crop of walnuts will have been gathered. The
peasants come in from the country with them, and you can see them sitting
on the sidewalks at every street corner selling little piles of a dozen
walnuts. Sometimes they are crammed into small paper bags, but the top one
will always be cracked open so that you can see its quality. The flesh is
tender, almost milky, with a very delicate flavor, and the papery skin
around it can be peeled off easily. Practically every restaurant will have
chiles en nogado on the menu, and no family fiesta will be complete
without them during their short season.

You really have to use chiles poblanos for this dish. Bell peppers or the
canned, peeled green chiles are no substitutes. The walnuts should be very
fresh, but in a pinch you could use the commercially packed walnuts, which
soften and swell when soaked in water overnight.

One of the points most vehemently discussed among Mexican cooks is whether
the chiles for this dish should be capeados (covered with beaten egg and
fried) or not. I agree with those who say no; I think the rich sauce and
batter together is too much. They are served warm with the cold sauce
poured over them at the last moment. But if you personally prefer them
capeados, then do it that way.

* Many people like a slightly sweet sauce, while others prefer it a little
salty–it is entirely a mater of taste. If you prefer sweet, substitute 1
1/2 tablespoons of sugar for the 1/2 teaspoon salt.

Prepare the picadillo:

Cut the meat into large cubes. Put them into the pan with the onion,
garlic, and salt and cover with cold water. Bring the meat to a boil,
lower the flame and let it simmer until just tender–about 40 to 45
minutes. Do not overcook. Leave the meat to cool off in the broth.

Strain the meat, reserving the broth, then shred or chop it finely and set
it aside. Let the broth get completely cold and skim off the fat. Reserve
the fat.

Melt the lard and cook the onion and garlic, without browning, until they
are soft.

Add the meat and let it ook until it begins to brown.

Crush the spices roughly and add them, with the rest of the ingredients to
the meat mixture. Cook the mixture a few moments longer.

Mash the tomatoes a little and add them to the mixture in the pan.
Continue cooking the mixture over a high flame for about 10 minutes,
stirring it from time to time so that it does not stick. It should be
almost dry.

Prepare the walnut sauce:

Cover the nuts with boiling water and leave them to soak for 5 minutes.
(If you leave them soaking too long the skin will become too soft and will
be more difficult to remove.) Remove the papery brown skin–it should come
off quite easily.

—–

Popularity: 2% [?]

Raspberry Delight

Recipe By : , June/July, 1997
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 cups all-purpose flour
2 tablespoons sugar
3/4 cup butter or margarine — softened
Filling:
8 ounces cream cheese — softened
1 cup confectioners’ sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups whipped topping
Topping:
6 ounces raspberry gelatin powder
2 cups boiling water
2 10 oz pkgs sweetened frozen raspberries
additional whipped topping and fresh mint — optional

In a bowl, combine flour and sugar; blend in butter with a wooden spoon until
smooth. Press into an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake at
300 degrees for 20-25 minutes or until set (crust will not brown). Cool. In
a mixing bowl, beat cream cheese, confectioners’ sugar, vanilla and salt
until smooth. Fold in whipped topping. Spread over crust. For topping,
dissolve gelatin in boiling water; stir in raspberries. Chill for 20 minutes
or until mixture begins to thicken. Spoon over filling. Refrigerate until
set. Cut into squares; garnish with whipped topping and mint if desired.
Yield: 12-16 servings.

– - – - – - – - – - – - – - – - – -

NOTES : “I knew this cool, fruity and creamy dessert was a winner the first
time I tasted it. I confirmed that fact a few summers ago when I entered the
recipe in a contest at work-it won first place. Co-workers still call to
request it.” Submitted by Mary Olson, Albany, Oregon.

Popularity: 4% [?]

Tropical Soup

Recipe By :FROM MY GARDEN SHOW#5537
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 mangoes, — sliced
2 papayas, — seeded and cut into chunks
2 bananas
1/4 cup lime juice
Toasted coconut
Mint, chopped

In a blender, puree mango, papaya, banana and lime juice. Add buttermilk
and continue blending. Once mixed, chill in refrigerator. To serve, pour
into bowls and garnish with toasted coconut and mint.

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

KA DIAM DUA (PINEAPPLE FISH CHOWDER)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fish Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Fish (carp, sea bass, etc)
1/4 c Oil
2 ea Minced garlic cloves
1/2 c Minced onion
2 qt Water
1 t Grated orange rind
1 ea Bay leaf
1/2 ts Dried ground chili peppers
1/4 ts Anise
1/4 ts Saffron
3 tb Dry sherry
1 lb Raw shrimp, shelled,
-deveined and cut in half
2 tb Cornstaraach
2 tb Soy sauce
1 ea #2 can crushed pineapple,
-drained

Remove the skin of the fish and cut into bite-sized
pieces. Heat the oil in a saucepan; saute the garlic
and onions 10 minutes. Stir in the water, orange rind,
bay leaf, chili peppers, anise, saffron, and sherry.
Bring to a boil and add the fish.Cook over medium heat
for ten minutes Add the shrimp and cook over low heat
10 minutes. Mix the cornstarch with the soy sauce and
a little water to make a smooth paste and stir into
the soup until thickened. Add the pineapple and cook 5
minutes longer. Taste for seasoning. Discard the bay
leaf. Serve with boiled rice. Serves 8-10 Pineapple
Fish Chowder KA DIAM DUA viet nam

– - – - – - – - – - – - – - – - – -

Popularity: 2% [?]