EGGPLANT IMAM BAYILDI

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 md Eggplants
Olive oil
1 md Tomato, chopped
Salt Pepper
1/4 ts Allspice
1/2 ts Parsley
1 tb Currants, soaked in cold
-water 30 minutes
1 Clove garlic
1 Bay Leaf

Cut the stems off the eggplants but do not peel. Cut several length-wise
slits in the eggplants, but do not slice through. Heat 2 tb olive oil in a
small skillet and saute the onion until it browns slightly. Than add
tomato, salt, pepper, allspice, and parsley. Cook over medium low heat
until the mixture breaks down to almost a puree. Drain currents, and add
the to the tomato-onion mixture, and cook for 10 more minutes. Stuff the
cooked mixture in the slits in the eggplants with your fingers or a knife.
Set the eggplants in a flame-proof dish that iwll just hold them. Pour oil
over the eggplants until oil level is about halfway up the eggplants. Add
garlic bay leaf to the oil. Cover the dish and cook over very low heat
for an hour or until eggplants are very soft. Turn them every 15 minutes.
WHen done, pour off excess oil and strain and store for re-use. Cool and
refridgerate eggplants overnight. Serve cold with thin slices.

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Popularity: 3% [?]

Title: Breakfast Casserole
Categories: Cheese/eggs, Casseroles, Breakfast
Yield: 6 servings

3/4 lb Lean Ground Pork
3/4 ts Italian Seasoning
1/4 ts Fennel Seeds Crushed
2 cl Garlic Minced
2 (8 Oz.) Cartons Frozen Egg
Substitute Thawed
1 c Skim Milk
1/4 c (1 Oz.) Shredded Cheddar
3 Green Onions Chopped
3/4 ts Dry Mustard, 1/4 t. Salt
1/4 ts Ground Red Pepper
6 Slices White Bread Cut Into
1/2 in. Cubes. Cherry
Tomatoes

Coat A Skillet With Cooking Spray; Place Over Medium High Heat Until
Hot. Add Pork, Italian Seasoning, Fennel Seeds Garlic; Cook Until
Meat Is Browned, Stirring To Crumble Meat. Drain in A Colander; Pat
Dry With Paper Towels Set Aside. Combine Milk, Cheddar, Green
Onions, Dry Mustard, Salt Pepper in A Large Bowl; Stir Well. Add
Pork Mixture Bread, Stirring Until Just Blended. Pour Into An 11 X
7 X 2 Inch Baking Dish Coated With Cooking Spray. Cover Chill 8 To
12 Hours. Bake Uncovered At 350 F. For 50 Min. OR Until Set Lightly
Browned.Garnish With Tomatoes Green Onion Tops If Desired.
Fat 8.3. Chol. 46.

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Popularity: 3% [?]

Title: Turkey Waldorf Salad
Categories: Salads
Yield: 6 servings

1/3 c Apricot preserves
1/2 c Non-fat yogurt
2 T Lemon juice
1 T Chopped chives, parsley or
-curry powder
1 t Dijon-style mustard
1/2 t Lemon zest
1/2 t Salt
1/8 t Pepper
1 lb Turkey breast tenderloin
1/4 c Water
1 Red apple with skins, cut
-into 1/2″ pieces
1 Green apple with skins, cut
-into 1/2″ pieces
2 Celery ribs, cut into 1/4″
-pieces
1/4 c Raisins

To make salad dressing, combine preserves, yogurt, lemon juice,
chives, mustard, lemon zest, salt and pepper; set aside.

Place turkey in a glass pie plate. Add water and cover with vented
plastic wrap. Microwave on medium-high (70 percent) 6-8 minutes, or
until juices run clear.

When cool enough to handle, cut into 1/2″ cubes and place in a large
mixing bowl. Add apples, celery and raisins; toss with salad dressing.

Serving suggestion: Serve on lettuce leaves garnished with chopped
chives or chopped parsley.

Nutrient data per serving: 179 calories; 18 grams protein; 1 grams
fat (2 percent total calories); 25 grams carbohydrates; 2 grams
dietary fiber; 45 milligrams cholesterol; 254 milligrams sodium.

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Popularity: 7% [?]

Crunchy Vegetable Rolls with Soy Dipping Sauce

Recipe By : Bon Appetit/February 1996
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Asian
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Nonstick vegetable oil spray
2 teaspoons sesame oil
3 tablespoons chopped green onions
1 tablespoon garlic — finely chopped
1 tablespoon fresh ginger root — finely chopped
3 cups chopped spinach
4 shiitake mushrooms — stemmed and sliced
2 small zucchini — julienned
1 carrot — julienned
4 teaspoons soy sauce
3 tablespoons soy sauce
4 egg roll skins — 6″ size
3 tablespoons rice vinegar

Preheat oven to 375#161#F. Spray heavy baking sheet with vegetable oil spray.
Heat 1 teaspoon sesame oil in heavy large nonstick skillet over high heat. Add
green onions, garlic and ginger; stir-fry 1 minute. Add spinach, mushrooms,
zucchini and carrot; stir-fry until vegetables are crisp-tender and spinach
wilts, about 3 minutes. Add 4 teaspoons soy sauce and stir to coat vegetables,
about 30 seconds. Transfer mixture to colander and drain off liquid. Cool
completely.

Place egg roll wrappers on work surface. Spoon filling in 4×2-inch rectangle
in center of each wrapper, dividing equally. Fold in short sides, then roll up
tightly. Arrange seam side down on prepared sheet. (Can be made 6 hours ahead.
Cover with plastic wrap; refrigerate. Remove plastic wrap before continuing.)
Bake until wrappers are crisp and filling is heated through, turning once,
about 10 minutes.

Meanwhile, mix vinegar and remaining 1 teaspoon sesame oil and 3 tablespoons
soy sauce in small bowl.

Transfer rolls to plates. Serve warm with dipping sauce.

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Per serving: 94 Calories; 3g Fat (24% calories from fat); 4g Protein; 15g
Carbohydrate; 1mg Cholesterol; 986mg Sodium

Popularity: 11% [?]

Title: Coffee Meringue Kisses
Categories: Cookies, Christmas
Yield: 36 Servings

0.75 c Sugar 1.00 ts Vanilla extract
3.00 ts Powdered instant coffee 0.25 ts Cream of tartar
4.00 Egg whites, room temperature

These cookies – said to have been a favorite with Marie Antoinette -
are 100 percent fat-free, and have about 20 calories per cookie. They
also have no flour, so would be good for someone who isn’t able to
eat wheat. They will, however, tie up your oven for 3-4 hours.

Heat oven to 250′F. Use nonstick cookie sheets, or line regular cookie
sheets with parchment paper. In a food processor with a metal blade,
process the sugar and coffee powder until the texture of the sugar
becomes very fine. In a large mixing bowl, beat the egg whites and
vanilla extract with an electric mixer at medium speed, until very
frothy. Add cream of tartar, and continue beating at medium speed
until soft peaks form. Increase beater speed to high, and gradually
beat in sugar-coffee mixture. Continue beating until soft peaks form
and mixture has a glossy sheen.

To pipe cookies from pastry bag: Fill pastry bag (or 1-gallon freezer
bag), fitted with Number 6 plain round pastry tube, with meringue.
Hold bag upright over prepared cookie sheets and squeeze out
meringue, leaving pastry tip buried in meringue, until you have piped
out a round about 1 1/2″ in diameter. Lift up tip and stop squeezing.
Leave 1″ between cookies. Or, drop by tablespoonfuls onto prepared
cookie sheet, leaving 2″ between cookies.

Bake 1 hour without opening oven door. Turn off oven, and let
meringues dry in oven 2-3 hours more without opening oven door.
(After the first hour, it’s okay to peek just once.) At this point
you can leave them in the oven overnight.

Remove the meringues from the cookie sheet with a spatula. Store in
airtight container. Makes about 3 dozen.

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Popularity: 3% [?]

Title: STEAMY SMOKED OYSTER DIP
Categories: Appetizers, Cheese, Fish, Vegetables, Dips
Yield: 4 servings

1 tb Butter Or Regular Margarine
1/2 c Almonds; Sliced
1 c Cream Cheese; Softened
1 tb Milk
1 x Black Pepper; To Taste
1 1/2 ts Horseradish; Prepared
2 tb White Onion; Chopped
7 oz Smoked Oysters; *

* Use two 3.6 oz cans of smoked oysters, rinsed,
drained and mashed
with a fork.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ Melt the butter in a frying pan.
Brown the almonds, on all sides, in the melted butter
and set aside. Beat the cream cheese until smooth
then blend in the milk. Add the pepper to taste,
horseradish, and chopped onion, blending well. Fold
in the oysters and pour into a casserole dish.
Sprinkle the browned almonds on the top and bake at
375 degrees F for 20 to 30 minutes or until bubbly.
Put in a chafing dish and serve hot. Makes about 2 1/4
cups of dip. SUGGESTED DIPPERS: Potato Chips,
Tortilla Chips, Cheese Crackers, Bell Peppers, Fennel,
Zucchini

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Popularity: 4% [?]

Title: PINEAPPLE CHEESE PIE
Categories: Desserts, Fruits
Yield: 6 servings

2 c Chocolate chip or gingersnap
-cookie crumbs
3 tb Butter, melted
1 pk (3-1/2 oz) instant vanilla
-pudding mix
1 ct (8 oz) plain yogurt
1 pk (8 oz) cream cheese,
-softened
1/4 c Orange juice
4 ts Grated orange peel
1 cn (20 oz) Dole pineapple
-slices (in unsweetened
-pineapple juice)
1 ts Each: sugar, cornstarch

Recipe Corner 8/92 Sonya Whitaker-Quandt

Combine crumbs with butter. Press in 9-inch pie plate. Bake in 400
degree oven 5 minutes. Beat together pudding mix, yogurt, cream
cheese, orange juice and 2 tsp orange peel (mixture is stiff). Turn
into crust. Chill. Drain pineapple, reserve 1/2 cup juice. Combine
juice, sugar and cornstarch. Cook, stirring until boils and thickens.
Cool. Stir in remaining orange peel. Arrange pineapple over top of
pie. Spoon sauce over pineapple. Serves 6.

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Popularity: 3% [?]

Title: Orange Madeleines
Categories: Cookies
Yield: 1 servings

3 Eggs
2 Egg yolks
2/3 c Sugar
1 tb Orange zest
1 ts Vanilla
2 tb Orange juice
1 c Flour
4 tb Butter; melted

Recipe by: Nancy Tarsi
Preheat oven to 375 degrees. Grease and flour madeleine pans.

With mixer in large bowl, beat together the eggs, yolks, sugar, orange
zest,
vanilla, and orange juice until pale yellow and almost tripled in volume
(about 6 minutes). Sift flour over this mixture; fold in gently but
thorougly; do not overwork or mixture will deflate. Fold about 1/4 cup
batter into cooled butter and then fold back into cake mixture. Spoon
batter into prepared pan, filling almost to the top.

Bake madeleins until just barely golden around edges, about 7-10 minutes.
Cool 1 minute and remove from pan with a small, sharp knife. Sift
powdered
sugar over warm madeleines. Refill pans and continue to bake until all
batter has been used. It is not necessary to regrease and flour the pan.

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Popularity: 4% [?]

Title: Chocolate Chippy Crunch Souffle
Categories: Desserts, Bakery
Yield: 1 servings

1 tb Unsalted butter
8 tb Granulated sugar
6 oz Semisweet chocolate; broken
-into
2 oz Unsweetened chocolate;
-broken
Into
4 lg Egg yolks
1/4 c Heavy cream
8 lg Egg whites
3 Deep dark chocolate fudge co
-okies
— hopped into
1/2 c Semisweet chocolate chips

Recipe by: BAKERS’ DOZEN (MARCEL DESAULNIERS) SHOW Preheat the oven
to 350 degrees . Lightly coat the inside of each souffle cup with the
butter. Sprinkle the inside of each cup with 1 1/2 teaspoons
granulated sugar. Set aside until needed. Heat 1-inch of water in the
bottom half of a double boiler over medium heat. Place the semisweet
and unsweetened chocolate in the top half of the double boiler.
Tightly cover the top with plastic wrap. Heat for 6 to 8 minutes.
Remove from the heat and stir until smooth. Transfer the chocolate to
a large stainless steel bowl Use a whisk to stir in the egg yolks and
heavy cream until thoroughly combined. Set aside. Place the egg
whites on the bowl of an electric mixer fitted with a balloon whip.
Whisk on high until soft peaks form, about 1 minute. Add the
remaining sugar and continue to whisk on high until stiff peaks form,
about 45 to 50 seconds. Remove the bowl from the mixer. Use a rubber
spatula to fold about 1/4 of the whipped egg whites into the melted
chocolate mixture., then fold in the remaining egg whites. Evenly
divide the souffle mixture into the prepared souffle cups (about 4
heaping tablespoons), filling them to 1/2-inch below the rim of the
cup. Evenly divide and sprinkle the cookie pieces and chocolate chips
over the tops of the souffle mixture. Place the souffles on the
center shelf of the preheated oven. Bake until a toothpick inserted
in the center comes out clean, about 22 to 26 minutes. Remove from
the oven and serve immediately.

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Popularity: 5% [?]

Title: Unusual Lemon Tart
Categories: desserts, pies – sweet
Yield:

—————————For shortcrust pastry:—————————
4 oz flour
2 oz fat (loz lard 1oz marg)
1 pn salt
4 tb water to mix (more may be
-required)

——————————–For filling:——————————–
1 lg cooking apple
1 lemon
1 egg
3 oz sugar

1. Make pastry and line a 7″ flan ring
2. Peel and grate the apple, add the sugar and then the grated rind and
juice of lemon
3. Beat the egg, add to the apple mixture, mix well.
4. Put filling into the tart case and bake at Reg 4, 350~F (170~C) for 25
– 40 minutes.

( With thanks – this is a recipe that Mrs Jowett handed out at the Adult Ed.
Cookery
Class at Dartford Kent in 1972 – often used over the years. Hope you enjoy
it
too!)
—–

I am fairly new to all this, so hope recipe appears in right format.

Regards,

Chris – Surrey, UK

changing e-mail address to pringles@intonet.co.uk, effective immediately

This has been delayed for a couple of days, as I mucked the address up – but
because of the recipe I shall persevere.

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Popularity: 3% [?]