Chilled Garbanzo And Potato Salad With Onion And Garlic

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beans Potatoes
Salad Dressings Salads
Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Pounds Red Potatoes — * see note
3 Italian Plum Tomatoes — (red-ripe)
1/2 Medium Red Onion — minced
16 Oz. Can Garbanzo Beans
1/4 Pound Fresh Spinach — ** see note
—–The Dressing—–
1 Tablespoon Extra Virgin Olive Oil
2 Tablespoons Red Wine Vinegar
4 Cloves Garlic — minced
1/2 Teaspoon Salt
1/2 Teaspoon Fresh Ground Black Pepper
1 Tablespoon Fresh Parsley — minced
1/2 Cup Water
1/4 Teaspoon Crushed Dried Hot Red Chilies — (or to taste)

* small red potatoes, scrubbed and cut into bite-sized pieces
** washed and finely chopped (optional)

First, mix all the stuff together for the dressing in a small bowl or
a measuring cup. Let that sit for at least a few minutes usually,
if you make it first, then do the potatoes and tomatoes, that’s plenty
of time.

Next, bring about 4-6 cups of water to a boil in a saucepan (more is
better, but leave room for the potatoes), and add the scrubbed
bite-sized potato pieces. Bring back to a boil, and boil for 4-5
minutes. Do not overcook! You don’t want them to be hard, but you
don’t want them to be mush, either. Drain the potatoes, and rinse well
under cold water (or cover with cold water, then drain and rinse).

Drain the garbanzo beans and rinse them thoroughly under cold water.

Cut the tomatoes into bite-sized pieces, but smaller than the potato
pieces. Chop up the spinach (if you’re using it). Mix everything
together, including the dressing, in a bowl that is big enough to stir
it without dumping bits over the side.

Cover the bowl, and chill for at least 4 hours, tossing it once or
twice to make sure the dressing continues to coat things.

Adapted by Ron Lunde, from:
Shea MacKenzie’s The Garden of Earthly Delights Cookbook

My modifications to this recipe were to increase the garlic, cut back
a lot on the oil, increase the potatoes, omit the sweet bell pepper,
and add an extra plum tomato. This is my favorite potato salad.

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Popularity: 9% [?]

Chocolate Lava Cakes

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CHOCOLATE LAVA FILLING—–
3 ounces Bittersweet or Semisweet — Chocolate; finely ch
6 tablespoons Whipping cream
1 tablespoon Light corn syrup
1 teaspoon Vanilla
—–CAKES—–
8 ounces Bittersweet or Semisweet — Chocolate; finely ch
1/4 cup Hot coffee or water
1 1/2 teaspoons Vanilla
3/4 cup All-purpose flour
1/8 teaspoon Salt
1/2 cup Unsalted butter — softened
1/2 cup Sugar
3 large Eggs — separated
—–TOPPINGS—–
Cocoa powder for the tops
Ice cream =OR= custard sauce — for serving

These individual chocolate cakes have a soft center of chocolate fudge that
erupts in a rich, dark puddle from the warm cakes. They’re best served just out
of the oven. For the filling, line a plastic ice cube tray with a large piece
of plastic wrap. With your fingers, gently poke the plastic down into eight of
the cubes so they are fully lined with plastic. Melt the chocolate with the
cream and corn syrup; whisk until smooth. Add the vanilla, set aside to cool
until tepid. Fill the eight lined ice cube cups with the chocolate; freeze at
least 4 hours, or cover and freeze up to a month. For the cakes, place rack in
center of oven and heat to 425~. Generously butter eight 4-ounce souffle dishes
or ramekins. Place them on a jelly roll pan. Melt the chocolate with the
coffee. Set aside to cool for 15 minutes, stir in vanilla. Cream the butter
with 1/3 cup sugar with an electric mixer until light and fluffy, 2 minutes.
Add the egg yolks, one at a time, mixing well after each addition. Stop the
mixer and stir in the chocolate mixture. Fold in the flour and salt with a
spatula.
Beat the egg whites with a clean mixer until they hold soft peaks. Add the
remaining sugar, one tablespoon at a time, mixing well after each addition.
Continue beating until thick and glossy. Thoroughly mix one quarter of the
beaten egg whites into chocolate batter; gently fold in the rest. Fill each
prepared souffle dish about halfway full with the chocolate batter. Gently bury
a frozen chocolate cube in the center of each; add remaining batter, filling
cups almost to the top. Bake until cakes are puffy and set, 18 to 20 minutes.
Gently loosen from the sides of the dishes and invert onto serving plates. Sift
cocoa over

=============== Reply 38 of Note 1 =================
Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM COFFEE MEGA #1

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Popularity: 3% [?]

MOM’S CHEESE BISCUITS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Biscuits Mom

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Flour
2/3 c Cheddar, grated
2/3 ts Sugar
1/2 ts Salt
1/3 ts Baking powder
1/2 ts Baking soda
1/2 c Buttermilk
1/8 c Oil (up to 3/4 C, if

-need
d)

Work flour together with cheese until cheese is
well-coated. Add sugar, salt, baking powder and soda.

Make a well in mixture; pour in buttermilk and oil,
mix. Add more flour if too wet and soft, or if too
dry, add more buttermilk. Mix thoroughly, but no more
than you have to. If right consistency, will hold its
shape.

Spoon out onto greased cookie sheet 1 1/2 to 2 inches
apart. Bake between 425 to 450 degrees F. about 25
minutes.

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Popularity: 8% [?]

Title: PINEAPPLE, RAISIN, AND RUM BREAD PUDDING
Categories: Desserts 999
Servings: 6

20 oz Can crushed pineapple w liq. 1/2 c Low fat milk
5 c Packed Ital. Fr bread 1 in. 2/3 c Raisins
1/2 c Brown sugar 2 T Margarine, melted
1 T Rum 1 t Vanilla extract
1/2 t Cinnamon 1 t Margarine
1 T Rum 1 T Light brown sugar
2 T Sliced almonds

Preheat oven to 350F. Combine pineapple, milk and bread in mixing bowl.
Stir together and let stand 10 min. Stir in the remaining ingredients.
Pour mixture into lightly oiled 9 x 9 in. baking pan.Last 3 ingredients
are for glaze. Melt margarine . Add rum and brown sugar and stir just
until sugar is dissolved. Spoon in thin layer over top of pudding. Bake
for 25 min, top with almonds. Bake for another 15 to 20 min, or until top
is golden brown and turning crusty. Serve warm.

—————————————————————————–

Popularity: 5% [?]

BISCUITS SAUSAGE GRAVY

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Bulk pork sausage, sage flav
2 tb Onion — finely chopped
6 tb Flour
1 qt Milk
1/2 ts Poultry seasoning
1/2 ts Ground nutmeg
1/4 ts Salt
1 d Worcestershire sauce
1 d Hot pepper sauce
1 cn Ready-to-bake biscuit dough
-(7.5 ounce)

1. Place sausage in a large, heavy skillet over
medium-low heat. Cook, stirring and breaking the
sausage into small chunks with a fork, until cooked,
about 10 minutes.

2. Add onion; cook until soft and transparent, about 4
minutes. Drain, discarding all but 2 tablespoons of
drippings. Return skillet to heat.

3. Sprinkle flour over sausage and stir to coat.
Continue cooking over medium-low heat, stirring until
flour forms a golden-brown crust on the bottom of the
skillet, about 3 minutes.

4. Add milk, poultry seasoning, nutmeg, salt,
Worcestershire sauce, and hot pepper sauce. Cook,
stirring, until thickened, about 5 minutes, scraping
up and incorporating the browned crust from bottom of
pan. Reduce heat to low, cover and keep warm.

5. Bake biscuits according to package directions.

6. To serve, split biscuits crosswise and place on
individual plates. Ladle hot sausage gravy over
biscuits and serve immediately.

From Rita Norum of Skokie, Illinois, who got the
recipe from (printed in the
Chicago Sun Times, January 15, 1997)

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Popularity: 3% [?]

LEMON BLUEBERRY BISCUITS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c All-purpose flour
1/3 c Sugar
2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
8 oz Carton lemon yogurt
1 Egg — lightly beaten
1/4 c Butter or margarine –
Melted
1 t Grated lemon peel
1 c Fresh or frozen blueberries
Glaze:
1/2 c Confectioner’s sugar
1 tb Lemon juice
1/2 ts Grated lemon peel

In a large bowl, combine dry ingredients. Combine
yogurt, egg, butter and lemon peel; stir into dry
ingredients just until moistened. Fold in blueberries.
Drop by tablespoonfuls onto a greased baking sheet.
Bake at 400 for 15-18 minutes or until lightly
browned. Combine glaze ingredients; drizzle over warm
biscuits.

Recipe By : June/July ’96

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Popularity: 5% [?]

Strawberry Cream Dip for fruit

Recipe By : WD Specials 1992 and California Strawberry Advisory Brd
Serving Size : 1 Preparation Time :0:00
Categories : Fruit Dip

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup nonfat sour cream — substitute
1/4 cup strawberry preserves — just fruit/all fruit

In small bowl, combine all ingredients. Stir or whisk until smooth. Makes
about
3/4 cup.

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Popularity: 4% [?]

Title: Cheesecake Flan
Categories: Desserts, Mexican
Yield: 1 servings

1/2 c Sugar
3 tb Water
8 oz Cream Cheese — softened
3 Eggs
1 ts Vanilla
1 cn Sweetened Condensed Milk
13 oz Can
Evaporated Milk

Caramelize the sugar and water. When caramelized, pour into a 9-inch
round
pan.

Preheat oven to 350.

Put cream cheese, eggs, and vanilla in blender. Blend until smooth. Add
condensed milk and blend again. Add evaporated milk and blend again. Pour
over caramelized sugar in pan and set pan in another pan with has about
one
inch of water in it. Bake for one hour. Cool and invert on a plate.
Chill.

Recipe By :

—–

Popularity: 11% [?]

CANNED APPLE CAKE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes Preserves
Fruits Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 c Shortening
1/2 ts Baking powder
3 1/3 c Sugar
2 ts Baking soda
4 Eggs
1 1/2 ts Salt
2 c Applesauce
1 t Cinnamon (ground)
3 1/3 c Flour
1 t Cloves (ground)
1 c Raisins
1/2 c Pecans (chopped)

Grease 8 WIDE-MOUTH pint canning jars with melted
shortening. Use a brush and avoid getting grease on
the jar rims. Cream shortening and sugar. Beat in eggs
and applesauce. Sift together the dry ingredients and
blend them into the applesauce mixture. Add the
raisins and nuts and divide the batter evenly between
8 widemouth pint jars. The jars will be more than
half full. Bake open jars about 60 minutes in an oven
at 325 degrees. When done, quickly remove one hot jar
at a time and clean its sealing edge. Immediately
apply and firmly tighten a two-piece wide-mouth
canning lid. The lid will form a vacuum seal as the
jar cools. Jars of cooled bread may be stored on the
pantry shelf with other canned foods or may be placed
in a freezer. The bread is safe to eat as long as
jars remain vacuum sealed and free of mold growth.

NOTE: The lady who contributed this recipe to the
magazine noted that she had some of this cake that is
one year old and is still delicious. I have
personally made this and have several jars that are
still good over 5 months later. I plan to save one
jar from my original batch and see how long it will
keep. (Nancy)

SOURCE:Countryside and Small Stock Journal, Vol. 77,
#1, Jan/Feb, 1993.
Contributed by Elaine White
Typed for you by Nancy Coleman

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Popularity: 10% [?]

SEAFOOD CHILI

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Vegetable oil
1 Red onion, chopped
1 White onion, chopped
4 Garlic cloves, pressed
-and minced
1/4 c Minced cilantro
1 Red bell pepper, roasted,
-cored, seeded, sliced
1 Anaheim chile pepper,
-roasted, cored, seeded,
-sliced
1 Jalapeno chile pepper,
-roasted, cored, seeded,
-minced
1 1/2 tb Chili powder
2 ts Ground cumin
2 ts Crumbled dried oregano
Cayenne pepper to taste
1 lb Tomatoes, peeled, seeded
-and chopped
1 t Green salsa
2 ts White wine
Salt
1/2 lb Shrimp, shelled, de-vein
1/2 lb Scallops
2 lb Clams, steamed, shelled
1/2 lb Firm fleshed fish… snapper
-or monkfish, cut into
-bite-sized chunks
1/2 c Grated cheddar cheese
Sour cream for garnish

Heat oil in a wide, deep skillet. Saute the onions,
garlic and
cilantro until the onions are soft and translucent.
Add bell
pepper, Anaheim and jalapeno peppers, chili powder,
cumin, oregano
and cayenne and stir well to mix.
Stir in tomatoes and green salsa, cook over low
heat, stirring
often, until the tomatoes break down into pulp. When
mixture starts
to stick to the pan, add the wine and stir
vigorously to loosen it
and make a dense sauce. Season to taste with fresh
cilantro.
Stir in shrimp, scallops and fish. Simmer until all
are opaque when
cut into, about 12 minutes. Add clams and simmer
another 2-3
minutes.
Remove from heat and stir in cheese, if desired.
Garnish with sour
cream and serve.

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Popularity: 3% [?]