Title: ASIAN BLACK BEAN MARINADE
Categories: Marinades, Bar-b-q
Yield: 1 servings

——————FOR POULTRY, PORK, LAMB——————
2 tb Black bean sauce
1/2 ts Dry mustard
2 tb Dry sherry
2 tb Soy sauce
1 tb Sesame oil

Combine all ingredients in a bowl. Makes about 1/2 cup

—–

Popularity: 5% [?]

VEGETABLE CONSOMME WITH MUSHROOM RAVIOLI

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BROTH—–
1 lg Onion, halved and thinly
Sliced
9 oz Leek, well washed, white and
Tender green part sliced
3 Cloves Garlic, thinly sliced
1 tb Fresh Ginger, chopped
2 tb Olive Oil
8 oz Carrots, pared and thinly
Sliced
6 oz Parsnips, pared and thinly
Sliced
4 oz Turnip, pared and thinly
Sliced
13 1/3 oz Can Plum Tomatoes in Juice
1 t Salt
1/2 ts Leaf Marjoram, crumbled
8 c Water
—–MUSHROOM RAVIOLI—–
1/3 c Shallots, finely chopped
1 tb Olive Oil
8 oz Mushrooms, finely chopped
1/4 ts Salt
1/8 ts Pepper
2 tb Dry Port Wine
12 Wonton Wrappers
—–VEGETABLE GARNISH—–
2 Carrots, pared and finely
Diced
1 Parsnip, pared and finely
Diced
1 Leek, washed well and finely
Diced

Broth: Saute onion, leek, garlic and ginger in 1 tb
oil in a large saucepan over medium heat until
softened, about 10 minutes. Add remaining oil, carrot,
parsnip and turnip; cook 5 minutes. Add tomatoes with
juice, salt, marjoram and 8 cups water. Bring to a
boil. Lower heat; simmer, covered, 45 minutes. Strain
through a fine-meshed sieve, pushing on solids to
extract all liquid. Discard solids. Set aside.

Ravioli: Saute shallots in oil in skillet over
medium-low heat until softened, about 6 minutes. Add
mushrooms; cook 10 minutes until mushrooms are soft
and almost all liquid has evaporated. Stir in salt,
pepper and Port. Cook 5 minutes over high heat until
liquid has evaporated. Cool to room temperature.

Lay 12 wonton sheets on a dry work surface. Cut each
wonton in half lengthwise. Lay a scan teaspoonful of
mushroom mixture on top-half of each wonton half.
Dampen with water 4 sides of top half of wonton where
mushroom filling is; fold dry half over filling; press
down edges to seal. Repeat with remaining wonton
wrappers and filling.

Bring consomme to a boil in a large saucepan. Drop
ravioli in; cook 2 minutes. Drop in diced carrot,
parsnip and leek; cook 2 minutes. Serve.

Per serving: Calories: 157, Protein: 4g, Fat: 6g,
Carbohydrates: 25g, Sodium: 452mg, Cholesterol: 0mg.

Exchanges: 1 starch/bread, 2 vegetable, 1 fat.

Source: Unknown Typed by Katherine Smith Cyberealm BBS
Watertown NY 315-786-1120

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Popularity: 3% [?]

Title: Ice Cream Sodas
Categories: Beverages, Desserts
Yield: 1 servings

MMMMM———————-BLACK-AND-WHITE—————————
2 tb Chocolate syrup
Seltzer water
1 Vanilla ice cream;scoop of

MMMMM——————-CANARY ISLAND SPECIAL————————
2 tb Vanilla syrup
Seltzer water
1 Chocolate ice cream;scoop of

MMMMM————————-BLACK COW——————————
1 tb Chocolate syrup
Root beer; Coca-cola makes a
-Brown Cow
1 Vanilla ice cream; scoop of
-hold the whipped cream

MMMMM———————-STRAWBERRY SODA—————————
1/4 c Strawberry syrup
Milk; splash of
Seltzer water
1 Vanilla ice cream; scoop of
-or strawberry ice cream

MMMMM————————–HOBOKEN——————————-
1/2 c Pineapple syrup
Milk; splash of
Seltzer water
1 Chocolate ice cream; scoop o

MMMMM—————–TOP EACH SODA WITH WHIPPED———————-

MMMMM—————————CREAM——————————–

Put 2 Tbsp syrup in bottom of large, tall glass. Add seltzer water,
stirring as you pour, to within 2 inches of the lip of the glass. Add
one large scoop of very firm ice cream, trying to get it to straddle
the lip of glass, yet still submerged in the seltzer to begin
reacting with the bubbles to create a foamy head. Top with whipped
cream.

SERVES: 1 SOURCE:_Square Meals_ by Jane and Michael Stern

MMMMM

Popularity: 4% [?]

Title: Potato Cheese Soup
Categories: Cyberealm, Mom’s best, Soups
Yield: 6 Servings

4 tb Sweet butter
2 c Finely chopped yellow onions
2 c Peeled and chopped carrots
6 Parsley sprigs
5 c Chicken stock
2 lg Potatoes, peeled cubed
1 c Chopped fresh dill
2 c Grated cheddar cheese
Salt pepper to taste

1. Melt butter in soup pot. Add onions and carrots and cook over low
heat covered until vegetables are tender and lightly colored about 25
minutes.

2. Add parsley, stock, and potatoes, and bring to boil. Reduce heat,
cover and simmer until potatoes are very tender, about 30 minutes.

3. Add dill, remove soup from heat, and let it stand covered for 5
minutes.

4. Pour soup through a strainer and transfer the solids to the bowl
of a food processor fitted with a steel blade. Add 1 cup of the stock
and process until smooth.

5. Return pureed soup to the pot and add additional cooking liquid
(about 3-4 cups) until the soup reaches the desired consistency.

6. Set over low heat, and add salt and pepper, and gradually stir in
the grated cheese. When all the cheese is melted, serve immediately.

Garnish with croutons.

Source: The Silver Palate Cookbook

MMMMM

Popularity: 5% [?]

Combine:
14 ounce package of Gimme Lean, ground beef flavor
1 cup rice or soy milk
Eggbeaters or substitutes equivalent to one egg (for binding)
1 Tablespoon Worcestershire or soy sauce
1 Tablespoon horse radish

Combine:
1 cup bread crumbs
1/4 cup DEHYDRATED onions (look in spice section of grocery store)
1/4 cup dried parsley
1/4 c nonfat parmesan cheese (vegans can substitute nutritional yeast?)
1 teaspoon your favorite spice (I used an Italian Spice mix)
1/2 teaspoon salt
pepper to taste

Combine wet and dry ingredients (I use my hands). Line a cookie sheet
with foil, spray with Pam and form 1 large or 2 small loafs. Bake at
350 degrees for 1 hour. I bake on a cookie sheet because the outside
browns better than in a loaf pan and forms a delicious crust. If you
make two loafs, and want to freeze one, then take out one of the loafs
after 30 minutes, freeze, and then pop into the oven frozen solid, for
one hour when you are ready to eat. It comes out tasting like you just
made it and you don’t have to remember to defrost it!

Popularity: 4% [?]

New Chicken and Shrimp Gumbo,****

Recipe By : Paul Prudhomme’s Fork in the Road
Serving Size : 4 Preparation Time :0:00
Categories : Paul Prudhomme Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
SEASONING MIX
2 teaspoons paprika
2 teaspoons dry mustard
1 2/3 teaspoons dried basil
1 1/3 teaspoons salt
1 1/3 teaspoons onion powder
1 1/3 teaspoons garlic powder
1 teaspoon dried thyme
7/8 teaspoon dried oregano
1/2 teaspoon black pepper
1/3 teaspoon white pepper
1/3 teaspoon cayenne

2/3 pound chicken breast halves without skin — diced into
1/2″ cube
2/3 pound shrimp — peeled deveined
1/2 quart mustard greens — chopped
1/2 quart onions — chopped
1 1/3 cups green bell pepper — chopped
1 1/3 cups celery — chopped
1/2 quart okra — sliced
2 bay leaves
2/3 cup apple juice
1/4 cup all-purpose flour — browned
1/2 quart chicken stock
1 1/3 cups fish stock
1/2 quart collard greens — chopped
1 quart cooked rice

Combine the seasoning mix ingredients in a small bowl.
Sprinkle the diced chicken with 1 tablespoon of the seasoning mix, and
sprinkle the shrimp with another 1 tablespoon of the seasoning mix.
Preheat a heavy 5-quart pot over high heat to 350°,about 4 minutes.
Add 3 cups of the mustard greens, 2 cups of the onions, all of the bell
peppers and the celery, 1 cup of the okra, and the bay leaves. Cook,
stirring occasionally to check for sticking, about 8 minutes.
Add the apple juice and remaining seasoning mix, stir, and cook until
most of the liquid is absorbed, about 6 to 8 minutes. Add the seasoned
chicken, cover the pot, and cook 2 minutes. Add the browned flour and stir
until it is completely absorbed and a paste forms. Cover and cook 1 minute.
Add both the stocks, stir well, cover, and bring to a boil, and cook 3
minutes. Add the collard greens, the remaining mustard greens, onions, and
okra, and mix thoroughly. Cover the pot and bring to a boil, about 5
minutes. Add the seasoned shrimp, stir, bring to a boil, and cook until
shrimp turn pink and plump, about 3 to 4 minutes. Serve over rice.

– - – - – - – - – - – - – - – - – -

NOTES : Verry good even though I couldn’t find okra. I also substituted
chicken sausage for the chicken.

Popularity: 6% [?]