Pasta W/broccoli And Garlic

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Bunch broccoli — trimmed
And cut into flowerettes
1/2 cup Extra virgin olive oil
1/2 cup (1 stick) unsalted butter
6 lg Garlic cloves — sliced
Paper thin
2 teaspoon Crushed red pepper flakes
1 pound Large shell macaroni
Cooked

Cook broccoli to desired tenderness in lightly salted boiling water.
RESERVE 1 CUP of BROCCOLI COOKING WATER. Drain remaining water from broccoli
and cut into bite-size chunks; set aside.

In a medium size saucepan; heat olive oil over medium, add garlic slices and
stir until lightly and evenly browned.
(At this point, you can remove and dicard the garlic, but I always leave it
in!) Add the butter, stirring until melted. Add red pepper flakes and simmer 3
minutes. Add the reserved broccoli water and simmer another minute. Turn off
heat and stir in broccoli. Cover and set aside while cooking pasta.

Place cooked pasta into large bowl. Pour broccoli sauce over pasta.
Toss to coat and serve with freshly grated Parmesan cheese and black pepper.
YUM.

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Popularity: 3% [?]

Original Dallas Jail House Chili No. 3523 Yields 4 Servings

2 Cups Beef Suet 1 1/2 tsp Dried Sweet Red Chile
4 Lb Coarsely Ground Beef Pods, Ground
3 Cloves Garlic, Crushed 3 Cups Water
1 1/2 Tbls Paprika 8 oz Canned Beef Broth
3 tsp Gebhardts Chile Powder 4 oz Canned Tomato Paste
1 tsp Cumin Seeds – Masa Harina
1 tsp Salt
1 tsp White Pepper, Ground

Melt the suet in a large, heavy skillet or kettle.
Add the ground beef, chopped garlic and seasonings.
Cover.
Cook over very low heat, stirring occasionally, for 4 hours.
Add the water, broth and tomato paste.
Continue cooking until the stew thickens slightly (about 1 hour).
Add masa harina as needed to thicken the chili as desired.

Popularity: 5% [?]

California Confection

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Candies Snacks
Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Margarine
1 cup Graham cracker crumbs
1/2 cup Wheat germ
1/2 cup Sunflower seeds
1 cup Chopped Calif. Dried Figs
14 ounces Sweetened condensed milk — – (non-fat)
1/2 cup Coconut — unsweetened
(flaked or shredded)
1 cup Chopped walnuts

Melt margarine in a 9 x 13 inch baking pan — either in microwave or in
pre-heat
ing oven. Mix in cracker crumbs, wheat germ, sunflower seeds, and figs; press
i
n an even layer. Pour non-fat sweetened condensed milk evenly over crumb
mixtur
e. Top with coconut and walnuts, pressing down lightly. Bake in a 350 F. oven
for 25 to 30 minutes until toasty brown.
Cool. Serve from pan in small squares or break into toffee-like pieces.
Enjoy like candy, or trail mix, or top fresh fruit or ice cream with
melt-in-you
r-mouth California Confection.

Source: Fabulous Figs The Fitness Fruit Reprinted with the permission of The
Ca
lifornia Fig Advisory Board Electronic format courtesy of Karen Mintzias

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Popularity: 3% [?]

Mushroom-Couscous Pilaf

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Pasta
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups Mushrooms — coarsely chopped
1 cup Onions — chopped
1 cup Celery — chopped
3 Garlic cloves — chopped
1/2 teaspoon Dried oregano
1/2 teaspoon Dried basil
1/4 teaspoon Salt
1/4 teaspoon Pepper
1 cup Couscous — uncooked
2 1/2 cups boiling water — or veggie broth

In a nonstick pan (or spray a pan with cooking spray), add mushrooms, onions,
celery, and garlic. Cook 25 minutes, stirring frequently, until most of the
liquid has cooked out.

Preheat oven to 350 degrees.

Lightly oil an 8-inch square baking dish or spray with a nonstick cooking
spray.

Remove mushroom mixture from heat and stir in spices and couscous. Mix well.
Spoon mixture into prepared dish. Stir in boiling water.

Cover and bake 35 minutes.
Fluff with a fork before serving.

Per serving: 137 calories, .5 g fat, 2.9%CFF.
This recipe is adapted from one from DEEANNE’s recipe files

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Popularity: 11% [?]

Title: SESAME BROCCOLI CAULIFLOWER SALAD
Categories: None
Yield: 4 servings

1 lb Broccoli, cut into 2-inch
-pieces
1 lb Cauliflower, separated
-in flowerets
1/4 c Chopped green onions
1/4 c Soy sauce
1 tb Toasted sesame seeds
1 tb Oriental sesame oil
1 1/2 ts Honey
1/4 ts Chili oil or
pn Cayenne pepper
Salt to taste
Lettuce leaves
Tomato wedges

1. Cook broccoli and cauliflower separately in boiling
water until crisp-tender, about 10 minutes. Rinse
under cold water to stop the cooking; drain well.
Refrigerate.

2. Mix green onions, soy sauce, sesame seeds, sesame
oil, honey, chili oil and salt. Taste and adjust
seasonings. Toss with broccoli and cauliflower. Serve
on lettuce leaves. Garnish with tomato wedges.

Posted By japlady@nwu.edu (Rebecca Radnor) On
rec.food.recipes or rec.food.cooking

—–

Popularity: 6% [?]

Title: Baby Goat Simmered with Almonds and Saffron
Categories: Goat, Ceideburg 2
Yield: 4 servings

1 tb Butter
1/2 c Whole blanched almonds
Generous pinch saffron
-threads
2 To 3 ounces pancetta, in 2
-thick slices, diced
1 lb Baby goat meat, cut from
-the leg *
1 Onion, finely chopped
2 lg Garlic cloves, minced
3 Ripe tomatoes, peeled,
-seeded and chopped
Salt and pepper
1/2 ts Dried thyme
1 Bay leaf
4 md Russet potatoes, peeled and
-cut into eighths

* in 1 1/2-inch chunks, trimmed of any membrane or fat.

Heat butter in a non stick skillet and saute almonds in it until
lightly browned. Transfer to bowl of food processor, add saffron,
and process until finely ground. Set aside.

In the same skillet, saute pancetta until lightly cooked and transfer
to a heavy saucepan. Brown meat, in 2 batches, and add to pancetta.
Saute onion until golden, adding a little more butter if necessary.
to meat and stir in garlic, tomatoes, almond-saffron mixture, thyme,
and bay leaf. Season to taste with salt and pepper. Add just enough
water to barely cover. Bring to a boil, reduce heat, and partly cover
pan. Simmer for 1 hour, or until meat is almost done. Add potatoes,
pushing them under meat, and cook for 15 minutes more, until tender
(There should not be a great deal of sauce but add a little water if
too dry.) Taste seasoning.

Serves 4.

PER SERVING: 545 color;es, 34 g protein, 53 carbohydrate, 24 g fat
(7 g saturated), 82 mg cholesterol, 238 mg sodium, 5 g fiber.

San Francisco Chronicle, 6/29/92.

Posted by Stephen Ceideberg; February 24 1993.

MMMMM

Popularity: 12% [?]

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: 6% [?]

ORIENTAL SPICY ORANGE BEEF

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Beef flank or round steak
1 cup Cool beef broth
2 tablespoon Corn oil
1/4 cup Soy sauce
1/4 cup Slivered orange peel
1/4 cup Dry sherry
10 milliliter Minced garlic
1/4 cup Orange marmalade
1/2 teaspoon Ground ginger
1/2 teaspoon Crushed dried red pepper
2 tablespoon Corn starch

In Wok medium heat oil: Add meat 1/3 at a time.Stir fry 3 minutes or until
browned. Return all beef to Wok. Add: peel, garlic and ginger. Stir fry 1
minute. Stir together: corn starch, beef broth, soy sauce, sherry, marmalade
and pepper. Stir into beef. Stirring constantly, bring to boil over medium
heat. Boil 1 minute. Serve over rice. Serves 4.

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Popularity: 16% [?]

SOPA DE GRAO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Dried garbanzos
– washed and sorted
2 qt Cold water
4 md Garlic cloves
– peeled and minced
4 lg Yellow onions — peeled
– and coarsely chopped
3 tb Peanut, corn or veg. oil
3 md Maine or Eastern potatoes
– peeled coarsely chopped
1/2 ts Crumbled leaf thyme
1/2 ts Ground coriander seeds
1 lg Bay leaf — (do not crumble)
1 qt Beef or chicken broth
-(preferably homemade)
1/2 lb Pepperoni or chorizo
– or if available,
– Portuguese chourico or
– linguica,
– sliced about 1/4-in thick
1 c Finely chopped fresh spinach
– (leaves only)
1 1/2 ts Salt
1/4 ts Freshly ground black pepper
2 tb Olive oil

SOAK THE GARBANZOS overnight in 6 cups of the water in
a large heavy kettle. Next day, add the remaining 2
cups water, bring to a gentle boil, cover, and cook
4-to-5 hours or until the garbanzos are very tender.
Meanwhile, stir-fry the garlic and onions in the
peanut oil in a second large, heavy kettle over
moderate heat for 12-to-15 minutes until lightly
browned. Add the potatoes and stir-fry 2-to-3 minutes;
add the thyme, coriander, and bay leaf, turn the heat
down low, and allow to mellow about 10 minutes. Pour
in the broth, bring all to a gentle simmer, cover and
cook slowly. As soon as you’ve set the 2 kettles to
simmer, stir-fry the pepperoni in a large heavy
skillet 3-to-5 minutes–just until lightly browned and
most of the drippings have cooked out. Drain the
pepperoni well, reserving 1 tablespoon of the
drippings. Set aside. Return 1 tablespoon drippings to
the skillet, add the spinach and stir-fry 2-to-3
minutes over moderate heat just until glazed and
intensely green; reserve. When the garbanzos are
tender, puree 1/2 of them by buzzing 60 seconds in a
food processor, adding only enough kettle liquid to
puree them easily. Return the pureed garbanzos to the
kettle in which they cooked. Now puree the potato
mixture in 2 batches, buzzing each 30-to-40 seconds in
a food processor. Blend the potato mixture into the
garbanzo mixture, add the reserved pepperoni and
spinach, cover, and simmer 30-to-40 minutes–just long
enough to mellow the flavors. Season to taste with
salt and pepper, remove the bay leaf, then smooth in
the olive oil. Makes 6 to 8 Servings ~–

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Popularity: 8% [?]

PUEBLO RED CHILE STEW

Recipe By :
Serving Size : 35 Preparation Time :0:00
Categories : Mexican Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 lb Stewing beef
2 ga Water
2 tb Salt
5 lb Potatoes
2 c Red chile powder
1/2 c Blue cornmeal *

Cut meat into 1″ cubes. Cover with water and bring to a boil in a large
kettle. Reduce heat to simmer and begin cooking.

Meanwhile peel and cube potatoes, add to the meat and cook until meat and
potatoes are tender. Measure chile powder and blue cornmeal into a bowl
with enough water to make a paste. Stir slowly into the stew, mix well to
thicken the broth. Simmer for 1/2 hour and serve.

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Popularity: 12% [?]