House Of Munch

Recipes, Recipes, Recipes

Recipes published in ‘Salad Dressings

Title: BLUE-RIBBON CHILI (DOTTIE’S WINNER)
Categories: Tex-mex, Meats, Main dish, Chili
Yield: 6 servings

——————-DOROTHY CROSS TMPJ72B——————-
1 1/2 ts Cumin seeds
5 1/2 lb Trimmed beef brisket, cut
Into 3/4-inch cubes
Salt/freshly ground pepper
6 Garlic cloves; minced
4 mg Jalapenos; finely chopped
(or more if you prefer extra
Hot)
2 md Onion; finely chopped
1/2 c Commercial chili powder (see
Note)
3 tb Pure red mild chile powder
*such as dark New Mexico
1 1/2 ts Ground coriander
12 oz Can beer
6 c Beef stock or canned broth
Or water
42 oz Canned Italian peeled
Tomatoes; coarsely chopped
With their liquid
1 1/2 ts Oregano; crumbled
1/2 lb Coarsely ground beef chuck
2 Scallions; white and tender
Green portions; thinly
Sliced (optional)
*Available at specialty food
Stores and Latin American
Markets

1. In a small dry skillet, toast the cumin seeds over
moderate heat, stirring constantly, until fragrant,
about 2 minutes. Grind the cumin in a spice mill or a
mortar. 2. Heat a large enameled cast-iron casserole.
Season the brisket with salt and pepper. Working in
batches, add the meat to the casserole and cook over
moderately high heat until well-browned all over,
about 8 minutes. Transfer each batch to a large plate.
3. Add the garlic, jalapenos and onions to the
casserole and cook over moderate heat, stirring
occasionally, until softened, about 4 minutes. Add the
commercial chili powder and pure red chile powder,
coriander and half of the ground cumin and cook,
stirring, for 2 minutes. 4. Return the cooked brisket
to the casserole and add the beef stock, beer,
tomatoes and their liquid, and the oregano. Bring to
a boil over moderately high heat, then lower the heat
and simmer gently, stirring occasionally, for 3 hours.
Stir in the ground chuck, season with salt and cook
until the brisket is very tender and the sauce is
thickened, about 1 hour longer. Stir in the remaining
cumin and simmer for 15 minutes. Garnish with the
scallions and serve. Note: Rathern than the
commercial chili, you can use Reno Red Chili Mix,
available by mail order from Stewart’s Chili Company,
P. O. Box 574, San Carlos, CA 94070 DOTTIE, in
=============== Reply 77 of Note 1 =================

Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM
CHILI TIME 3 99

To: BGMB90B ELAINE RADIS Date:
10/30 From: BGMB90B ELAINE RADIS Time:
3:00 PM

—–

Popularity: 7% [?]

  • Filed under: Salad Dressings, Try Soon
  • Mirliton el Casserole

    Recipe

    Mirliton el Casserole

    Recipe By :
    Serving Size : 4 Preparation Time :0:00
    Categories : Creole Meats

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    ***** NONE *****

    1/2 lb Ground beef

    2 tb Vegetable oil

    1/2 c Onion,chopped

    1 tb Green bell pepper,chopped

    2 c Mirlitons,chopped (2 med)

    1 1/2 ts Salt

    1/2 ts Black pepper

    2 tb Butter or margarine

    1 tb Parsley,chopped

    1/4 c Bread crumbs

    1. In skillet, brown meat in vegetable oil.

    2. Add onion, bell pepper, mirlitons, salt and pepper; cook slowly until

    well done (about 30 minutes).

    3. Fill buttered casserole with mirliton mixture, mixing in parsley.

    4. Top with bread crumbs and bake in preheated 350′F. oven 20 minutes.

    NOTE: Squash may be substituted for mirlitons.

    – - – - – - – - – - – - – - – - – -

    Popularity: 10% [?]

    Hickory Smoked Vinasoy

    Recipe

    Date: Thu, 28 Oct 93 14:36:54 PDT
    From: Peter_Brooks

    Hickory Smoked Vinasoy.

    Makes 10 ounces. (The size of the bottle I use.)

    1/4 cup soy sauce. I’ve used Kikkoman and Tamari. Either one.
    1 cup apple cider vinegar. (Other vinegars OK. *Really* cheap balsamic
    didn’t work well, though. Really good balsamic doesn’t need soy or smoke.)
    1 tsp liquid smoke.

    That’s it. The soy and vinegar smooth each other’s rough edges, and the
    liquid smoke offers a good BBQ’ish flavor. When I’m using nutritional
    yeast, I’ll pour a little vinasoy onto the yeast. Seems to work out well.

    Popularity: 5% [?]

    Baked Turnover

    Recipe

    Title: Pyrizhky (Baked Turnovers)
    Categories: Desserts, Christmas, Russian
    Servings: 10

    2 1/2 c Unbleached All-Purpose Flour
    1/4 lb Butter; 1 Stick
    1/2 c Sour Cream
    3 lg Egg Yolks
    1/2 ts Salt
    1 lg Egg White; Beaten With A
    -Little Water For Glazing
    1/2 c Coarse Sugar Crystals;
    -(Optional)

    Combine the flour and cold butter in a processor or cut the butter with a
    pastry cutter into coarse crumbs. Add the egg yolks, salt, and cream and
    process or knead lightly until the dough forms a ball. Cut in half,
    wrapping each have in plastic wrap, refigerate for at least 2 hours or
    overnight. Roll out half the dough on a lightly floured work surface, to
    about 1/4-inch thickness. Cut into rounds with a 3-inch cutter or wine
    glass. Place a spoonful of the filling on one side of each round, fold
    the top over, brush with a little of the egg glaze and seal with a fork or
    pastry cutter for a fancy edge. Place each turnover on a lightly greased
    or non-stick baking sheet and brush with the glaze then sprinkle with the
    sugar crystals. Bake in a preheated 375 Degree F. oven for about 20
    minutes. Cool on wire racks.

    NOTE:

    This is a short dough so a non-stick baking sheet would be the best. If
    it is not available, brush as little grease on the sheet as possible using
    a pastry brush or new paint brush.

    MMMMM

    Popularity: 16% [?]

    Caramel Crispy Treats

    Recipe

    Title: CARAMEL CRISPY TREATS
    Categories: Candies
    Yield: 1 servings

    3 tb Butter
    2 1/2 c Marshmallows;miniature
    1 cn Chow mein noodles; 4 oz or
    -113 g.
    12 Caramels
    1 tb -Cold water
    2 tb Peanut butter; smooth or
    -crunchy

    Melt butter with marshmallows over low heat or in microwave at Medium for 2
    minutes. Stir until smooth. Add noodles; toss until well coated. Drop
    spoonfuls of noodle mixture onto greased baking sheet. Melt caramels with
    water over low heat or in microwave at Low for 2 minutes. Stir until
    smooth. Add peanut butter; mix well. Drizzle over treats. Chill. MAKES: 24
    TREATS

    —–

    Popularity: 4% [?]

    Lemon Truffle Pie

    Recipe

    Title: LEMON TRUFFLE PIE
    Categories: Pies
    Yield: 8 servings

    1 Single pie crust, baked
    1 c Sugar
    2 tb Cornstarch
    1 1/2 tb Flour
    1 c Water
    2 Egg yolks; beaten
    1 tb Butter
    1/2 ts Grated lemon peel
    1/4 c Lemon juice
    1 c White chocolate chips; -OR-
    6 oz -White baking bar
    250 g Light cream cheese
    1/2 c Whipping cream; whipped
    1 tb Sliced almonds, toasted

    In microwave-safe bowl, combine sugar, cornstarch and flour. Gradually
    stir in water until smooth. Cook on High in microwave oven until mixture
    boils, stirring several times. Reduce heat; cook 1 minute.
    Remove from oven. Stir about 1/4 cup hot mixture into egg yolks; blend
    well.
    Add yolk mixture back into hot mixture; stir well. Cook on High in
    microwave until mixture bubbles, stirring 2-3 times. Remove from the
    oven; stir in butter, peel and juice.
    Transfer 1/3 of lemon mixture to small bowl. Immediately add white
    chocolate chips and stir until melted.
    In food processor bowl, beat cream cheese until smooth. Add melted
    chocolate chip mixture and mix to blend. Spread over bottom of cooled
    crust. Spoon lemon mixture over cream cheese layer.
    Refrigerate 2 to 3 hours to set. Pipe whipped cream over pie and garnish
    with toasted almonds before serving. Serves 8-10.

    —–

    Popularity: 6% [?]

    Poppyseed Cake

    Recipe

    Title: Poppyseed Cake
    Categories: Diabetic, Desserts, Cakes
    Yield: 8 servings

    2.00 Eggs
    0.50 c Apple juice concentrate
    0.33 c Butter; melted
    1.00 tb Lemon peel, grated
    1.00 tb Lemon juice
    1.00 ts Vanilla
    1.00 c Flour
    0.33 c Poppy seeds
    1.50 ts Baking powder
    0.50 ts Baking soda
    0.13 ts Salt

    Preheat oven to 350. Beat eggs in large bowl. Blend
    in juice, butter, lemon peel, lemon juice, and
    vanilla. Combine dry ingredients. Gradually add to egg
    mixture, beating until well blended. Pour batter
    evenly into greased 9″ square baking pan. Bake 20
    minutes, until wooden pick inserted in center comes
    out clean and edges are golden brown.

    Cool on wire rack. Serve warm or at room temperature.

    Nutrition information per piece: 206 calories, 4 gm
    protein, 21 gm carbohydrate, 12 gm fat, 74 mg
    cholesterol, 265 mg sodium, 1
    diabetic starch/bread exchange, 1/4 diabetic
    medium-fat meat exchange, 2 diabetic fat exchange, 1/2
    diabetic fruit exchange.

    Source: “Sugar-Free Desserts,” the December 1992 issue
    of _Favorite All-Time Recipes_ magazine MM by Sylvia
    Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
    Cookbook echo moderator at net/node 004/005

    —–

    Popularity: 11% [?]

    BASIC RICE RECIPES
    for those with allergies

    Over 100,000 people are unable to eat foods from grains such as wheat,
    barley, rye and oats; others may also react to millet and buckwheat.
    This condition is known as Celiac Sprue Disease and is basically a
    problem of malabsorption. The primary treatment calls for the omission
    of any product that contains certain proteins, namely gluten.

    Rice, a non-allergenic food, is ideal for the gluten-free diet, and is
    suitable for most allergy diets. An added bonus is that it’s also fat,
    sodium and cholesterol free. Rice comes in many forms including white
    and brown rice, flours, rice bran and rice oil. It is also very
    versatile; rice can be served as a snack at any meal as an appetizer,
    entree or dessert.

    If you are following a special allergy diet, remember to read labels
    carefully. Ingredients often change from one product to another, and
    even from batch to batch from the same manufacturer. If the label is
    not clear, you can write or call the manufacturer (look on the label)
    for specific ingredient information.

    We hope you find these recipes, and the accompanying information
    helpful. All of the recipes are wheat-free.

    For those who are also sensitive to milk and eggs, suggestions for
    substitutes are given on the following page.

    ************************************

    When wheat and wheat flours are not used in baking recipes the final
    product tends to be coarser and denser. Here are some hints for making
    better foods, and some ingredient substitutions if you are also avoiding
    milk and eggs.

    SUGGESTIONS
    ==========

    * Include brown rice flour and rice bran in soups, casseroles and baked
    goods to add more fiber.

    * Add dried fruits, nuts or chocolate chips to batters to improve
    flavor and moisture-retaining qualities of baked goods.

    * Bake gluten-free items in smaller sizes – like cupcakes, muffins, and
    biscuits; bake quick breads in mini loaf pans for better texture.

    SUBSTITUTIONS
    =============

    * Thicken sauces, gravies and cream pies with rice flour. Use the same
    amount of rice flour as wheat flour. Whisk rice flour and liquid
    together and heat over medium heat until bubbles first appear for a
    smoother mixture.

    * Combine dry cream of rice or dry crushed rice cereal with dried herbs
    and spices to make a tasty breading for fish, meat, or poultry.

    * Substitute _one_ of the following for each cup of wheat flour in
    recipes:

    7/8 cup brown or white rice flour (1 cup minus 2 Tbsp.)
    5/8 cup potato flour (1/2 cup + 2 Tbsp.)
    1 cup soy flour + 1/4 cup potato starch
    1 cup corn flour
    1 scant cup fine cornmeal

    * Use Rice Dream or Amasake, pure rice liquids; or Eden Soy,
    Lacto-Free, Tofu White (all contain soy); NutQuik (made from almonds)
    to use in place of milk. Several infant formulas are made from a
    base of soy or corn, check the labels to be sure they fit your needs.

    * Replace milk with fruit or vegetable juices; and experiment with
    yogurt; many people who are allergic to milk are able to tolerate
    yogurt and other cultured dairy products.

    * Add EggBeaters (found in the refrigerated egg section and in the
    freezer case) or EggReplacer (free of egg, dairy, corn, soy and
    gluten) a dried product, to replace eggs and lower fat and
    cholesterol in recipes.

    * Use buttermilk or yogurt in place of milk for lighter finer-textured
    products.

    ************************************

    Popularity: 4% [?]

  • Filed under: Salad Dressings
  • Smoked Salmon Chowder

    Recipe

    SMOKED SALMON CHOWDER

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

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    Stephen Ceideburg
    1/4 c Margarine
    2 tb Bacon fat
    1 sm Onion, diced
    1/2 c Diced celery
    3/4 lb Red potatoes, diced (about 1
    -1/2 cups)
    1 1/2 ts Minced garlic
    3/4 ts Dried thyme
    1 1/2 ts Dried tarragon
    3/4 ts Dried dill weed
    1/2 c All-purpose flour
    1 1/2 ts Paprika
    7 c Fish stock (see note)
    6 oz Smoked salmon, diced
    1 Bay leaf
    1 tb Lemon juice
    1 1/2 ts Worcestershire sauce
    1/8 ts Tabasco sauce
    3/4 ts Pepper
    2 ts Salt
    1/4 c Chablis or other white wine
    1 c Half-and-half
    1/4 c Fresh chopped parsley

    In a 4-quart pot over medium heat, melt margarine and
    bacon fat. Saute the onion, celery, potatoes, garlic,
    thyme, tarragon and dill weed until the onions are
    translucent. Reduce heat and add the flour and
    paprika, blending well. Stir in the fish stock. Add
    the smoked salmon, bay leaf, lemon juice,
    Worcestershire sauce, Tabasco sauce, pepper, salt and
    wine. Bring to a boil, reduce heat and simmer for 20
    minutes.

    Remove from heat, stir in half-and-half and parsley.
    Serve.

    Note: Fish stock can be made following the directions
    in many basic cookbooks, or it can be purchased frozen
    from Pastaworks or other specialty food stores, or in
    packets of dried soup mix in the supermarket.

    From Piccolo Mondo.

    From the Oregonian FOODday, 1/5/93.

    Posted by Stephen Ceideburg

    – - – - – - – - – - – - – - – - – -

    Popularity: 7% [?]

    Watermelon Salad

    Recipe

    Watermelon Salad

    Recipe By : Ann Rosenzweig
    Serving Size : 6 Preparation Time :0:10
    Categories : Fruit Salads

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    4 cups watermelon — seeded and diced
    2 cups feta cheese — diced 3/4″
    1 cup mint leaves — chopped
    3/8 cup extra-v
    2 tablespoons lime juice
    freshly ground black pepper — to taste

    In large bowl, toss all ingredients together just before serving.

    – - – - – - – - – - – - – - – - – -

    NOTES : If possible, use a fruity olive oil.

    Popularity: 5% [?]

  • Filed under: Low Cal, Salad Dressings
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