BROWN CHICKEN STOCK – MASTER CHEFS

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Basics Stocks
Masterchefs New york
Am

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lb Chicken, parts, (backs,
— necks, carcasses, and
— giblets), (no livers)
2 lg Onions, coarsely chopped
2 md Carrots, peeled, trimmed
— coarsely chopped
2 lg Celery, stalks, with leaves,
— trimmed, coarsely chopped
2 ea Garlic, cloves, crushed
1 bn Parsley, stems
2 ea Thyme, sprigs, OR
1 pn Thyme, dried
1 ea Bay leaf
1/2 ts Salt, coarse
6 ea Peppercorns

Preheat your oven to 450 F.

Roast the chicken bones in a roasting pan in the
oven for 30 minutes, then add the vegetables and roast
for 15 minutes more. Transfer everything to a stockpot.

Deglaze the roasting pan with a little water,
scraping up the little browned bits, and add them to
the stockpot.

Add cold water to cover by about 2 inches and
slowly bring to a boil, skimming all of the froth from
the surface as it forms.

Lower the heat and add all of the remaining
ingredients except the peppercorns. Simmer,
uncovered, for 3 hours. Add water as needed to cover
the ingredients and skim when necessary.

Add peppercorns for the last fifteen minutes of
the simmering process.

Strain the “soup” into a large bowl through a
colander lined with a double layer of dampened
cheesecloth. Gently press the solids to extract all
of the liquid possible.

Discard the solids and cool the liquid to room
temperature.

Refrigerate until chilled and lift off the solid
fat that forms at the surface. Discard the fats.

Pour the stock into containers for storage, label
and date.

Stock keeps for about 3 days in the refrigerator,
and up to six months in the freezer.

Yield: 3 to 4 quarts

Source: New York’s Master Chefs, Bon Appetit
Magazine
: Written by Richard Sax, Photographs by Nancy
McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Andree Abramoff, Andree’s Mediterranean
Restaurant, New York

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Popularity: 9% [?]

BLACK BEANS SOUP

Recipe By : Patricia Wriedt
Serving Size : 1 Preparation Time :0:00
Categories : Beans Mexican
Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 liter black beans broth
1 medium onion — chopped
1 cup tomato sauce
1 teaspoon salt or chiken bouillon cube
100 grams pasta (fideo)
Side Dish:
1 medium onion — chopped
cilantro — chopped
chiles serranos — chopped

In a sauce pan with a little amount of vegetable oil fry the onion, fry the
pasta and add the tomato sauce, fry 10 min and add the black beans broth,
add salt or chicken bouillon cube. cook 30 min. serve with chile, cilantro
and onion chopped.

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Popularity: 5% [?]

Title: Fruit Sauce Freezing Tip
Categories: Desserts, Sauces
Yield: 1 servings

For Desserts

If you use small amounts of a fruit sauce at a time, freeze the sauce
in plastic ice cube trays. Once frozen, pop out, wrap them airtight
in plastic freezer bags put back in freezer. Individual serving of
fruit sauce will always be on hand.

MMMMM

Popularity: 8% [?]

HERBED STUFFING MIX

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
30 Slices Bread
3 tb Instant Minced Onion
2 ts Garlic Salt
1/2 ts Seasoned Pepper
1/3 c Cooking Oil
3 tb Parsley Flakes
3/4 ts Ground Sage

Using a firm textured bread, cut slices into 1/2 inch
cubes. Preheat oven to 300 degrees F. (150 degrees
C). Put bread cubes in two 13 X 9-inch baking pans.
Toast bread cubes in oven for 45 minutes, stirring
occasionally. Remove from oven and cool slightly.
Stir in oil, onion, parsley flakes, garlic salt, sage
and seasoned pepper. Lightly toss bread cubes with
seasonings to coat cubes. Put in a large airtight
container and label Herbed Stuffing Mix. Store in a
cool, dry place and use within 3 to 4 months.

Makes about 12 cups of Mix.

reposted by Bud Cloyd

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Popularity: 4% [?]

Title: Orange Hot and Sweet Mustard***(TPBD20B
Categories: Condiment, Dips, Chinese
Yield: 1 servings

1 1/8 c Dry mustard ; (3 1/4 oz ca
1 c Orange juice
1/4 c Emon juice
2 ts Zest; grated orange
1 ts Zest ; grated lemon
1/2 c Honey
1/2 ts Cinnamon
2 tb Vegetable oil

Place mustard in double boiler but not over heat. Ad juices a lttle
at a>> time, stirring after each addition to keep mustard from
lumping. Odd zests. Heat covered over simmering water for 15 minutes,
scrapping sides occasionally. Stir in honey, cinnamon and oil.
Transfer to jars and refrigerate. Check consistency after 1 day.
Thin with a little water if needed. Well keep well for up to 1
month. Makes 2 cups. –Robbie

MMMMM

Popularity: 4% [?]

Homemade Mounds Bars2

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c. light corn syrup
1 (14 oz.) bag coconut
1 (12 oz.) bag chocolate chips
3/4 bar canning wax

Preparation :
Boil syrup for 1 minute. Add coconut and stir. Let sit for 2
hours. Wet hands and form into balls. Freeze. Then melt chocolate
chips and wax together and dip coconut balls into mixture. Place on
greased cookie sheet.

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Popularity: 8% [?]

Title: Sundae Brownie Pie
Categories: Pies
Yield: 10 servings

1 Unbaked 9″ pie crust
2 Eggs
1 c Sugar
1/2 c Butter, melted
1/2 c All-purpose flour
1/3 c HERSHEY’S Cocoa
1/4 t Salt
1 t Vanilla extract
1/2 c HERSHEY’S Semi-Sweet
-Chocolate Chips
1/2 c REESE’S Peanut Butter Cups
1/2 c Chopped nuts
Ice cream
HERSHEY’S Chocolate Shoppe
-Topping
HERSHEY’S KISSESS Milk
-Chocolates

Heat oven to 375′F. Generously prick bottom and sides of pie crust
with fork. Bake crust 10 minutes; remove from oven. Meanwhile, in
large bowl, beat eggs; stir in sugar and butter. Stir together flour,
cocoa and salt, add to butter mixture. Stir in vanilla, chocolate
chips, peanut butter chips and nuts. Pour into pie crust, return to
oven. Bake additional 25-30 minutes or until almost set. (Pie will
not test done in center.) Serve warm or cool with ice cream, drizzle
with topping. Garnish with KISS.

MMMMM

Popularity: 6% [?]

Chilled Watercress Bisque

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Can quick-frozen cream of potato soup
1 soup can milk
2 C. washed — drained finely cut
watercress

Thaw soup a little by placing opened can in a pan of hot
water. Pour into glass container of electric mixer or blender
or food processor. Add milk and watercress. Blend until
smooth. Refrigerate until well chilled. Just before serving,
pour into blender again and blend a few seconds. If too thick,
add a little cold milk or cream. Serve in chilled soup cups.
Makes 3 or 4 servings.

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Popularity: 17% [?]

Baked Camel

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Turkey

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Camel
2 lg Sheep
4 lg Turkeys
20 lg Carps
200 md Sea-Gull Eggs
400 lg Dates
Banana-Leafs

Cook the eggs, peel them. Scale off the carps. Fill the carps with the dates
and the eggs. Fill the turkeys with the Carps. Fill the sheep with the
turkeys. Fill the camel with the sheep. Dig a large mould, give in about 500
kilos of charcoal and light them. Wrap the camel in the banana-leafs and
give into the mould. Cover with earth and bake for two days.

To serve with rice.

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Popularity: 5% [?]

Gingered Soup And Pasta (Mf)

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6615
Serving Size : 4 Preparation Time :0:00
Categories : Soup-Ss Pasta-Ss

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon sesame oil — (up to 2)
quarter piece fresh ginger — minced
1 clove garlic — minced
6 cups chicken broth
1/2 bunch sliced scallion
1 small bunc cilantro — stems removed
2 cups vermicelli broken up
lemon wedges

Saute ginger and garlic in sesame oil for a few seconds. Add broth and
bring to a boil. Add pasta and simmer 5 minutes or until done. Add scallion
and cilantro and serve. Let each person garnish their portion with fresh
lemon at last minute so as not to discolor green of soup.

Yield: 4 servings

Busted for you by Gail Shermeyer <4paws@netrax.net>

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Popularity: 4% [?]