Recipes, Recipes, Recipes
28 Jan
Title: BRAZILIAN ICED CHOCOLATE
Categories: Beverages, Ethnic
Yield: 4 servings
2 oz Unsweetened Chocolate
1/4 c Sugar
1 c Double Stringth Coffee, Hot
2 1/2 c Milk
1 1/2 c Coca-Cola, Chilled
———————————-GARNISH———————————-
Whipped Cream
Vanilla Ice Cream
In the top of a double boiler, over hot water, melt the chocolate squares.
Stir in the sugar. Gradually stir in the hot coffee, mixing thoroughly.
Add the milk and continue cooking until all particles of the chocolate are
dissolved and the mixture is smooth, about 10 minutes. Pour into a jar.
Cover and chill. When ready to serve, stir in the chilled Coca-Cola. Serve
over ice cubes in talll glasses. For a beverage, top with whipped cream.
For a dessert, add a scoop of vanilla ice cream. From: “International
Cooking with Coca-Cola”, a give-away pamphlet from The Coca-Cola Company,
1981.
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Popularity: 5% [?]
28 Jan
Basic Chocolate Fondue
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chocolate
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Cup Cream
1 Pound Milk Chocolate (Bar Or Bulk)
3 Tablespoons Kirsch, Cointreau, Or Brandy — optional
Warm cream in saucepan over low heat. Stirring constantly, add the
chocolate, broken into small pieces. Continue stirring until chocolate is
melted and well blended. Add liquor or brandy, if desired. Serve in fondue
dish over candle or very low heat. Offer a choice or fruit to dunk.
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Popularity: 4% [?]
27 Jan
Title: CRISP FRIED NOODLES AND CHILI VEGETABLES
Categories: Chinese, Pasta, Vegetarian
Yield: 2 servings
1 3/4 oz Chinese vermicelli
Oil
1/2 ts Oil
1 ts Grated fresh ginger
1/2 tb Chopped coriander
1/2 Garlic clove
1/2 Onion
1/2 Red pepper
1/2 Green pepper
1/2 lg Carrot
7 oz Baby corn
7 oz Straw mushrooms
1/4 c Soy sauce
1/8 c Malt vinegar
1 ts Brown sugar
1/4 c Coriander leaves
1/2 ts Preserved chopped chili
Finely chop the coriander and chili. Dice the garlic
clove. Cut the peppers and carrot into fine strips.
Drain the mushrooms and corn. Cut the onion into thin
wedges.
1. Deep fry the chinese vermicelli in hot oil.
Drain on absorbent paper.
Place on a large serving plate and keep warm.
2. Heat the teaspoon of oil in a large pan. Add the
ginger, coriander
and garlic and cook for 2 minutes. Add onion, red
and green peppers
and carrot. Stir fry for 3 minutes.
3. Add the corn, mushrooms soy sauce, vinegar, brown
sugar and chilli.
4. Stir to combine and cook over a high heat for 3
minutes.
5. Spoon the vegetables over the noodles, pour over
any remaining sauce.
Garnish with the coriander leaves and serve.
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Popularity: 11% [?]
27 Jan
Butternut Squash Soup
Recipe By : COOKING LIVE SHOW #CL8731
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Soups Stews
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 medium butternut squash — (about 2 1/4 pounds)
Nonstick vegetable oil spray
1 medium onion chopped (about 1 cup)
1 tablespoon freshly grated ginger — optional
3 tablespoons unsalted butter
3 cups chicken broth
1 -2 cups water — as needed
Salt and pepper to taste
Sour cream for garnish
Cut squash in half lengthwise, and scoop out the seeds.
Arrange the halves cut side down in roasting pan that has
been sprayed with nonstick vegetable oil spray. Bake squash
in the oven for 40-45 minutes or until very tender. Set aside
to cool.
When the squash is completely cool, scoop the flesh from
the skin. While the squash is baking, cook the onion and
the ginger in the butter in a saucepan, over moderately low
heat, for 5 minutes or until the onion is softened, Add the
broth and simmer the mixture for 10 minutes, covered. Add
the squash pulp to the sauce pan.
Transfer the mixture to a blender or food processor, in
batches, and puree until smooth. Add enough water to
achieve the desired consistency, and salt and pepper to
taste. Return the soup to the sauce pan and cook over
moderate heat until it is hot.
Garnish each portion with the heaping teaspoon of low-fat
sour cream.
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Popularity: 4% [?]
27 Jan
Golden Potatoes With Carrots
Recipe By :
Serving Size : 4 Preparation Time :0:25
Categories : Side Dishes Vegetables
Potatoes
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds potato — peeled and sliced
1 1/2 cups carrot — sliced
1 tablespoon vegetable oil
1 cup onion — finely chopped
3/4 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper
Cook potatoes and carrot boiling water 5 minutes; drain.
Heat oil in a 10-inch cast iron skillet over medium-high heat, swirling
to coat bottom of pan. Add potatoes and carrots; saute 5 minutes. Add
remaining ingredients; saute 10 minutes or until tender.
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Popularity: 4% [?]
27 Jan
Title: Garden Salad Pizza
Categories: Pizza
Yield: 2 pizzas
1 c Chopped fresh ripe tomato
1/2 c Diced red onion
1/2 c Diced green bell pepper
1/2 c Diced red bell pepper
1/4 c Chopped green onion
1 tb Red wine vinegar
1 tb Olive oil
Salt to taste
Pepper to taste
8 oz Mozzarella cheese, grated
Put a pizza stone on the lowest rack of the oven. Preheat to 400′F.
(If you use a metal pan instead, do not preheat the pan.) Toss the
vegetables with oil and vinegar. Cover 2 12″ pizza shells with the
cheese (leaving a 1/4″ rim); sprinkle the vegetable mixture over the
cheese. Slide the pizzas onto the pizza stone. Bake for 15 minutes,
or until the crust is golden brown. MAKES 2 MEDIUM PIZZAS, 8 SLICES
EACH.
Per slice: 177 calories, 21 grams carbohydrates, 6 grams protein, 1
gram fiber, 7.6 grams fat (2 grams saturated) 268 milligrams sodium.
MMMMM
Popularity: 3% [?]
26 Jan
SINGIN’ HINNEY
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads Cakes
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Plain flour
1/4 ts Bicarbonate of Soda
1/2 ts Cream of Tartar
1/2 ts Salt
3 oz Lard
3 oz Currants
Milk
Lightly grease a large thick based frying pan or girdle.
Sift flour, bicarb, cream of tartar and salt into a bowl. Add lard, cut
into small pieces, and rub in with the fingertips until mixture resembles
fine breadcrumbs. Add currants and about 6 tablespoons milk; stir with a
fork until just mixed to a soft dough. Place frying pan over a low heat.
Turn out onto a floured board and knead lightly. Roll out to a circle, 8
inches diameter. Place in frying pan and cook until golden brown on
underside – about 15 minutes. Turn with a fish-slice; lightly press down
edges with the slice and cook on the other side for a further 8 to 10
minutes.
Remove from pan. Split in half with a sharp knife, spread half with butter,
sandwhich together and cut into wedges. Serve hot.
From:- “The Cupboard was Bare” Some recipes for “Empty Larder days” by
Sylvia Percival (my wife)
This is a recipe we picked up when we were living in County Durham -
Northern England. Very popular because it’s cheap, simple, filling, and
delicious.
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Popularity: 12% [?]
26 Jan
Date: Fri, 29 Oct 93 09:31:24 PDT
From: Jan Gordon
This is good on anything. Can be vegan or dairy.
MUSHROOM GRAVY
Slice one pound mushrooms
slice one small onion
mince 2 cloves garlic
sautee all in about 1/3 cup white wine
alcoholic>
When veggies are soft, add about 2 – 3 tablespoons of flour, stir and
cook for a minute or two
add about 2 cups of one of the following: veggie broth, chicken flavor
veggie broth, or nf milk, use dairy or lf soy or rice, they all work
Stir and heat til thickened.
If you want a creamier, near strogonav sauce, add about 1/3 cup yogurt
but add some of the sauce to the yogurt, then add back to sauce. Heat
this all together but do not boil
If you want it darker, richer, add a bit of soy sauce or Bragg’s Aminos.
Popularity: 4% [?]
26 Jan
BUCKWHEAT GROATS
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Diabetic Vegetables
Nuts Side dish
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ts Safflower oil
2 Shailots — chopped
1 cl Garlic — minced
1 Celery stalk — sliced
1/2 c Sliced mushrooms
1 Egg white
Pinch salt pepper
1 c Buckwheat groats — (kasha)
2 c Chicken broth
1 tb Pine nuts/sunflower seeds
In a non-stick saucepan, heat oil and add vegetables. Cook,
stirring, over medium heat about 5 minutes. In a small bowl, beat
egg white with salt and pepper. Stir into saucepan. Stir in groats,
then add broth and bring to a boil. Reduce heat, cover and cook 10
minutes until tender. When liquid is absorbed, add pine nuts and
fluff with a fork. Garnish with parsley. Food Exchange per serving: 1
STARCH/BREAD EXCHANGE 1/2 FAT EXCHANGE CAL: 116; CHO: Omg; CAR: 18g;
PRO: 3g; SOD: 64mg; FAT: 4g;
Source: Light Easy Diabetes Cuisine by Betty Marks
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Popularity: 5% [?]
26 Jan
Title: Festive Fruit Salad with Lemon Yogurt Dressin
Categories: Desserts, Fruits
Yield: 6 Servings
LEMON YOGURT DRESSING:
1 8 oz. carton lemon yogurt
1 tb Lemon juice
1 tb Honey
SALAD:
1 Kiwifruit, peeled, sliced
2 c Cubed cantaloupe
1 c Sliced strawberries
1 Banana, sliced
In small bowl, combine all dressing ingredients; blend
well. Cover; refrigerate to blend flavors. In large
bowl, combine kiwifruit, cantaloupe and strawberries;
toss gently. Cover; refrigerate until serving time.
Just before serving, add sliced banana. Top each 2/3
cup serving of fruit mixture with 2 tablespoons
dressing. 6 2/3 serving Typed in MMFormat by
cjhartlin@msn.com Source: Pillsbury Party Book
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Popularity: 4% [?]
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