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Recipes, Recipes, Recipes

Recipes published in ‘Salad Dressings

Plain Oven Scones (Scottish)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz SR flour
2 oz Butter
1 t Caster sugar
1/4 pt Buttermilk, full cream milk
Or soured milk
pn Salt

Set oven to 450F or Mark 8. Grease and tlour a baking
sheet. Sift the dry ingredients into a bowl and rub in
the butter. Add suf icient Of the milk to make a moist
and spongy dough. Turn out on to a floured surface and
knead gently. Roll out to 1/2 inch thickness and cut
into rounds with a 2 1/2 inch pastry cutter. Place
on the baking sheet. Brush the tops with milk and
bake for 8-10 minutes until risen and light golden in
colour. Cool on a wire rack. Serve split in half
with butter and jam.

For rich scones add 1 beaten egg to the dry
ingredients before adding sufficient milk. Brush the
tops of the scone with beaten egg rather than with
milk.

From the booklet Scottish Teatime Recipes

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Popularity: 5% [?]

  • Filed under: Lighter, Salad Dressings
  • Chilled Lemon Soup

    Recipe

    Title: Chilled Lemon Soup
    Categories: Appetizers, Soups, Fruits, Vegetarian
    Yield: 4 servings

    1 1/2 pt Vegetable stock
    1/2 pt Dry cider
    2 oz Short-grain brown rice
    Salt pepper
    2 ea Lemons, juiced, rind grated
    2 tb Chives, snipped
    4 ea Thin lemon slices to garnish

    Simmer the stock, coder rice in a covered pot with salt, pepper
    lemon rind for 40 minutes. Puree return to the pot.

    Mix in the lemon juice simmer gently. Cool skim any fat that
    might appear on the surface. Chill.

    To serve, scatter with the chives garnish each bowl with a slice of
    lemon.

    Adapted from Pamela Westland, “Fruit”

    —–

    Popularity: 5% [?]

    Vegan: Ratatouille

    Recipe

    VEGAN: RATATOUILLE

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Vegetarian Vegetables

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1 Yellow onion, chopped
    2 Cloves garlic. chopped
    1 Globe eggplant, chopped
    8 Roma tomatoes, chopped
    -coarsely
    1/2 lb Meat substitute*
    1/2 ts Pepper
    1 tb Oregano
    1 tb Basil

    Sautee onions in 1 TSP oil (olive and canola mixed)
    until translucent; add garglic and eggplant. Cook 4
    minutes. Add tomatoes, meat substitute (if used),
    pepper, oregano, basil. Cover pan. Cook 5 minutes,
    serve.

    We served with a green salad, and graines (brown rice,
    kamut, couscous). A wonderful and fast supper.

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    Popularity: 8% [?]

    Blond Brownies

    Recipe

    Title: BLOND BROWNIES
    Categories: Diabetic, Cakes, Desserts, Chocolate
    Yield: 32 bars

    8 oz (1)pkg white cake mix;
    -NO-SUGAR
    2 Eggs;
    2 tb Granulated brown sugar;
    -REPLACEMENT
    2 tb Water
    1/4 c Mints chocolate chips;
    1/4 c Peanut butter chips;

    Combine cake mix, eggs, brown sugar REPLACEMENT and water in mixing
    bowl. Beat in medium speed until well blended and thickened. Fold in
    chips. Pour batter into two, greased and papered 8-in pans. Bake at
    375 degrees for 12 to 15 minutes or unitl brownies test done. Cut
    into 2-in squares. Food Exchange per serving: 1 BREAD EXCHANGE + 1/2
    FAT EXCHANGE PER SQUARES. CAL: 1 SQUARE: 56;

    Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand
    Brought to you and yours via Nancy O’Brion and her Meal Master.

    —–

    Popularity: 7% [?]

    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% [?]

    COCONUT-MOLASSES MUFFINS

    Recipe By :
    Serving Size : 12 Preparation Time :0:00
    Categories : Breads Quick

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    2 c AM Whole Wheat Flour
    2 ts Non-alum baking powder
    1/2 ts Sea salt (optional)
    1/2 ts Ginger
    1 c Flaked unsweetened coconut
    1/4 c AM Unrefined Vegetable Oil
    1 Egg or egg replacer
    2/3 c Buttermilk
    1/2 c Unsulphured molasses
    -OR- honey
    1 t Pure vanilla

    In mixing bowl stir together flour, baking powder,
    salt, ginger and coconut. Mix liquid ingredients and
    add to the dry mixture until moistened. Fill
    well-greased muffin tins 2/3 full. Bake at 350 F. for
    20-25 minutes.

    (Yield: 24 small or 12 large muffins)

    Source: Arrowhead Mills “Whole Grain Muffins” tri-fold
    Reprinted by permission of Arrowhead Mills, Inc.
    Electronic format courtesy of: Karen Mintzias

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    Popularity: 22% [?]

    Chocolate Dream Brownies

    Recipe

    Chocolate Dream Brownies

    Recipe By : Janet Baker
    Serving Size : 16 Preparation Time :0:00
    Categories : Desserts

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1/2 cup margarine
    2 ounces chocolate
    1 cup sugar
    2 each eggs
    1 cup all-purpose flour
    1/2 cup pecans
    FROSTING
    1 1/2 cups powdered sugar
    3 tablespoons margarine
    2 tablespoons milk
    drop food coloring
    3/4 teaspoon peppermint extract
    GLAZE
    4 ounces semisweet chocolate
    2 tablespoons margarine

    FOR CAKE:

    Preheat oven to 350 degrees. Grease an 8 or 9 inch pan.

    Melt margarine and chocolate over a low heat; set aside.

    In a small mixer bowl, at low speed mix together sugar and eggs for 2
    minutes. Add other ingredients.

    Pour into the pan and bake for 25 – 30 minutes, or until center is set.

    FOR FROSTING:

    Beat all items together and spread over cooled cake; refrigerate for at
    least one hour.

    FOR GLAZE:

    Melt all items in a saucepan and drizzle over layer. Cover and refrigerate
    at least 1 hour.

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    Popularity: 6% [?]

    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.

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    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% [?]

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