House Of Munch

Recipes, Recipes, Recipes

Recipes published in ‘Spices

Title: Chocolate-Filled Ravioli Cookie
Categories: Cookies
Yield: 48 servings

1 c Sugar
1/2 c Shortening
1/4 c Margarine or butter;
-softened
2 Eggs
1 ts Vanilla
2 1/2 c All-purpose flour*
1 ts Baking soda
1/2 ts Salt
3/4 c Miniature chocolate chips
3/4 c Walnuts
Honey
Finely chopped walnuts
*if using self-rising flour
— omit
Baking soda and salt.
-decrease
Flour to
2 1/3 Cups.

Recipe by: Betty Crocker’s Cookbook
Mix sugar, shortening, margarine, eggs and vanilla. Stir in flour, baking
soda and salt. Divide dough into 4 equal parts. Cover and refrigerate 2
hours.
Place chocolate chips and walnuts in blender or food processor. Cover and
blend, or process, about 30 seconds, or until mixture begins to hold
together.
Heat oven to 400 degrees. Roll one part of dough into rectangle, 12 X 8
inches, on lightly floured surface. Cut dough into 12 rectangles, each 3 X
2 inches. Place 1 teaspoon packed chocolate mixture on one end of each
rectangle. Using metal spatula or knife dipped into flour, carefully fold
dough over filling. Pinch edges to seal. Press edges with fork dipped into
flour. Place on ungreased cookie sheet. Bake 8 to 10 minutes or until
cookies are light brown. Brush warm cookies with honey. Sprinkle with
finely chopped nuts. Remove to rack to cool. Repeat with remaining dough.
4 DOZEN COOKIES; 100 CALORIES PER COOKIE.

—–

Popularity: 9% [?]

  • Filed under: Mexican, Spice Mix, Spices
  • STRAWBERRY PASTRIES WITH VANILLA CUSTARD

    Recipe By :
    Serving Size : 12 Preparation Time :0:00
    Categories : Desserts

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    6 Sheets, frozen puff pastry
    – dough, thawed
    4 tb Powdered sugar
    2 pt Strawberries
    —–VANILLA CUSTARD—–
    1 Vanilla bean
    1 c Half-and-half
    3 Egg yolks
    2 tb Granulated sugar
    1/2 c Whipping cream

    1. Roll each sheet of dough out to about 12-by-6 inches. If desired, sift
    powdered sugar over counter before rolling. Cut each sheet into 4 even
    pieces.
    2. Cover baking sheets with waxed paper. Place dough on prepared sheet.
    Prick with a fork. Sift powdered sugar over dough. Refrigerate for 30
    minutes.
    3. Bake dough at 425 for about 5 minutes. Increase temperature to 450 and
    bake for another 3 to 5 minutes until pastries are light, golden and
    puffed. Let cool on wire rack.
    4. Split vanilla bean open lengthwise. Place in a heavy saucepan. Add
    half-and-half. Bring to a boil. Cook over medium-low heat for about 10
    minutes. Remove vanilla bean.
    5. In a bowl, beat egg yolks and sugar until smooth and creamy. Add a
    little hot half-and-half, whisking. Pour this mixture back into saucepan.
    Bring to a boil, whisking constantly until thick and creamy. Do not boil
    or custard will curdle.
    6. Remove custard sauce from heat. Beat until smooth. Whip cream until
    soft peaks form. Add to vanilla custard. Spread over half of the baked
    pastries. Cover with sliced strawberries. Top with second half of
    pastries. Dust with powdered sugar. Serve.

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

    Popularity: 22% [?]

    Basic Won Ton

    Recipe

    Title: BASIC WON TON
    Categories: Chinese, Meats, Pasta
    Yield: 1 servings

    10 Chinese mushrooms, small
    1/4 lb Prawns
    5 Fresh water chestnuts (OR 7
    – canned ones)
    1/2 lb Ground pork
    1 Green onion, finely chopped
    1 pk Wonton skins
    1 ts Salt
    1/2 ts Sugar
    1 ts Thin soy sauce
    1 ts Oyster sauce
    Dash of pepper
    1 1/4 tb Cornstarch
    1 sm Egg

    Boil Chinese mushrooms for 10 minutes, rinse, squeeze
    dry, cut off, and discard stems; then, chop into very
    small pieces.

    Shell, devein and wash prawns. Chop into very small
    pieces

    Peel and crush water chestnuts with the flat side of
    the cleaver. If you don’t have a cleaver, chop the
    water chestnuts into very fine pieces.

    Combine mushrooms, prawns, water chestnuts, pork and
    green onion.

    Add all other ingredients and mix well. 1 teaspoon of
    filling is used for each wonton.

    * *
    *

    With one corner of the skin toward you, place 1
    teaspoon of filling about an inch from the corner.

    Fold one corner to cover the filling.

    Told once more…about 3/4 inch.

    Turn the won ton so that the triangel is toward you.
    Dampen the left corner with a little water.

    Swing the right corner away from you and place it on
    top of the dampened left corner. As you make this
    fold, simultaneously pull the filling toward you with
    your middle finger. You should finish with a little
    “hat-like” effect.

    SOURCE: Chopstick, Cleaver and Wok.

    —–

    Popularity: 5% [?]

  • Filed under: Spices
  • Garlic Soup#1

    Recipe

    GARLIC SOUP #1

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

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    3 Cloves Garlic, Crushed
    2 tb Vegetable Oil
    2 White Bread, Slices *
    4 c Chicken Broth
    1/2 ts Salt
    1/4 ts Pepper
    1 lg Egg, Slightly Beaten

    * Bread should be cut into small pieces.

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

    Popularity: 12% [?]

  • Filed under: Spices
  • Halibut Broccoli Pie

    Recipe

    HALIBUT BROCCOLI PIE

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Main dish Fish
    Seafood

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    3 c Grated sharp cheddar cheese
    1 1/2 c Flaked halibut
    1 c Finely chopped onion
    1 pk Frozen chopped broccoli
    — thawed and drained
    1 1/3 c Milk
    3 Eggs
    3/4 c Bisquick baking mix
    1/2 ts Lemon pepper
    1/4 ts Minced garlic
    1/8 ts Dried thyme leaves

    Mix 2 cups cheese, halibut, onion and broccoli
    together and place in a 10″ greased pie plate. Beat
    milk, eggs, Bisquick, lemon pepper, garlic and thyme.
    Pour over halibut-broccoli mixture. Bake 400 degrees
    F. for 25-35 minutes or until knife inserted in center
    comes out clean. Top with remaining cheese and bake
    1-2 minutes longer to melt cheese. Cool 5 minutes and
    cut into wedges. Garnish with tomato and parsley.

    Source: Alaska Seafood Cookbook
    Reprinted by permission from the Alaska Seafood
    Marketing Institute

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

    Popularity: 5% [?]

  • Filed under: African, Marinades, Spices
  • Title: DARK CHOCOLATE WALNUT BARK
    Categories: Chocolate, Candies, Microwave
    Yield: 1 servings

    1 1/2 c Walnut pieces
    2 Bars (8-oz. each) dark
    -chocolate candy, chopped
    2 oz White chocolate
    -confectionary, chopped
    -(from a 3-oz.
    Bar)

    Line large cookie sheet with waxed paper. Spread
    walnuts out in a single layer, close together, on the
    waxed paper; set aside.

    Place dark chocolate in a 1 1/2-quart microwave-safe
    bowl. Microwave on medium (50%) 2 minutes; stir.
    Microwave on medium 30 seconds to 1 minute longer, or
    until chocolate can be stirred smooth and is glossy,
    stirring twice. Immediately pour over walnuts,
    spreading out to a thin, even layer. Let stand until
    firm.

    Place white chocolate in a 1-quart microwave-safe
    bowl. Microwave on medium 1 1/2 to 2 1/2 minutes or
    until white chocolate can be stirred smooth, stirring
    twice. With the tip of a metal spoon or a pastry bag
    fitted with a small writing tip, drizzle white
    chocolate over dark in a zig-zag pattern. Let stand to
    set or refrigerate; break into pieces. Store in
    airtight container with waxed paper between layers in
    cool, dry place. Makes 1 1/4 pounds.

    From: Steve Herrick Source: [1,001 Home Ideas, Feb
    1990]

    —–

    Popularity: 4% [?]

  • Filed under: Spices
  • BREAD PUDDING WITH RUM SAUCE

    Recipe By :
    Serving Size : 20 Preparation Time :0:00
    Categories : Puddings

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1 lb Stale bread — 3/4″ cubes
    6 Eggs
    6 c Milk
    3 c Sugar
    3 tb Vanilla extract
    1 1/2 c Raisins — soak in water,
    Drain
    4 1/2 tb Butter — melted
    1 t Cinnamon
    1/2 ts Nutmeg
    1 c Pecans — chopped
    RUM SAUCE—–
    1 lb Butter
    1/4 c Milk
    10 tb Cornstarch
    4 c Sugar
    4 Egg yolks — beaten
    1/2 c Rum

    Whip milk, butter and eggs until smooth and creamy.
    Whip in sugar then cÿnnamon, nutmeg and vanilla.
    Toss together bread, pecans and raisins. Greúse two
    shallow ñ3×9″ pans. Put bread mixture in. Pour milk
    mixture over. Let stand forô5 minutes. Press down
    the bread and bake 45 minutes at 350 or until fiÿm.
    ÿum Sauce- Melt butter. Stir in sugar; softly boil 7
    or 8minutes (shouldûe golden ÿn color). Remove
    from heat. Whip in rum. Dilute cornstarch in 1/4 cup
    miÿk. Return to heat and whip in until thickened.
    Remove from heat, let coÿl a bit, then slowly whip
    in beaten egg yolks. Serve on a dessert plate ÿith a
    dollop of whipped cream as garnish.

    ~ – - – - – - – - – - – - – - – - –
    Recipe By : “Sarasota’s Chef du Jour”

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

    Popularity: 3% [?]

  • Filed under: Spices
  • Vermont Corn Chowder

    Recipe

    Title: Vermont Corn Chowder
    Categories: Main dish Meats Soups Vegetables
    Servings: 4

    1/2 c Salt Pork; Diced
    1 ea Onion; Lg, Diced
    3 c Corn Kernels; *
    5 ea Potatoes; Md, Pare Cube
    1 1/2 ts Salt
    1 qt Milk
    1 x Black Pepper; To taste
    1 x Saltines Or Soda Crackers

    * Use cooked fresh kernels or canned or cooked frozen.
    ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

    Cook the diced salt pork over moderate heat, stirring occasionally, so
    that all of the pork pieces become brown but not too dry. Remove them
    from the pan with a slotted spoon. Saute the onion in the pork fat just
    until tender, but not brown. Add the water, corn, potatoes and salt,
    cooking, uncovered, until the potatoes are almost soft. Add the milk and
    simmer very gently for 10 to 15 minutes to let the flavor ripen. Taste
    for seasoning, adding a good bit of freshly ground pepper. Sprinkle the
    surface with the salt pork and serve with a large supply of soda crackers.

    —————————————————————————–

    Popularity: 10% [?]

  • Filed under: Spices
  • Title: My Favorite Ice Box Cookies
    Categories: Desserts Cookies Londontowne
    Servings: 1

    1 lb Dark brown sugar 1/2 lb Butter
    1 ea Egg 1 t Vanilla
    2 pk English walnuts,chopped fine 2 c Sifted flour

    Cream butter and sugar. Add egg, vanilla, and walnuts. Beat by hand until
    well mixed. Add flour. Make into one or two rolls and refrigerate.

    When ready to bake, cut in thin slices (size and thickness of half
    dollar). Bake at 350 degrees for 4 minutes. Watch carefully as they tend
    to burn easily. Cool 30 seconds before removing from cookie sheet.

    Mrs. Henry D. Chaplin

    —————————————————————————–

    Popularity: 18% [?]

  • Filed under: Cajun, Spices
  • Matambre

    Recipe

    MATAMBRE

    Recipe By :
    Serving Size : 4 Preparation Time :0:00
    Categories : Flank Steak

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1 large Flank steak — butterflied
    1/4 cup Red wine vinegar
    1 teaspoon Garlic — finely chopped
    1/2 teaspoon Thyme — dried
    1 bn Spinach
    2 Carrots, peeled — cut in
    lengthwise
    2 Eggs, hard-cooked — cut in
    lengthwise
    1 medium Onion — thin sliced and
    into rings
    2 tablespoons Parsley — finely chopped
    1/2 teaspoon Red pepper flakes
    1 teaspoon Sea salt
    2 tablespoons Vegetable oil
    2 cups To 3 c beef broth

    Place the meat in a glass dish. Mix together the vinegar, garlic and thyme.
    Pour over the meat and let marinate for 1 or 2 hours at room temperature.
    Preheat the oven to 375 degrees F.
    Wash the spinach under cold running water; drain and trim off the stems.
    Spread the leaves evenly over the meat. Lay the carrots, in rows, across
    the grain of the meat. Place the egg quarters between the rows of carrots.
    Scatter the onion rings over the eggs and carrots, then sprinkle the
    parsley, red pepper flakes and salt over all. Carefully roll up the meat
    with the grain, jellyroll fashion. Secure with toothpicks and lace up with
    string. Or tie with string at 1-inch intervals.
    Heat the oil in a dutch oven. Add the meat and brown well on all sides.
    Add the stock, cover tightly, and bake for 1 hour.
    Remove the matambre from the pan to a board and let rest for 10 minutes.
    Using a sharp knife, remove the strings and cut the roll into 1/4 inch
    slices. Arrange on a heated platter and moisten with a little of the
    cooking broth.
    To serve cold: In Argentina, the matambre is poached, then removed from the
    pot and pressed under weights until the juices drain off. It is
    refrigerated until chilled, then served as a hors d’oeuvre, cut into thin
    slices.

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

    Popularity: 6% [?]

  • Filed under: Indian, Spices, Vegan, Vegetarian
  • Recipe Cloud

    African Alcohol American Appetizers Apples August Australian Bakery Bar B Q Basics Beans & Peas Beans & Rice Bean Sal Beans And Legumes Beans Legumes Beans Peas Bean Ss Beef Beverages Biscuits Bread:yeast Bread Bakers Mailing List Bread Banana Bread Biscuit Bread Info Bread Machine Bread Mailing List Breadmaker Bread No Bake Bread Rolls Breads Breakfast Brunch Cajun Cake Mix Misc. Flavors Cakes Candies Candy Canning Casseroles Ceideburg 2 Cheese Chicken Chile Chili Chinese Chocolate Christmas Condiments Cookies Cooking Live Cooking Right Show Cooky Bars Creole Crockpot Cyberealm Dairy Dessert: Cakes Dessert Breads Dessert Dinner Pie Dessert Dinner Pizza Desserts Diabetic Dips Dressings Dupree Easy Eat Lf Mailing List Eggs Electric Emeril Entrees Ethnic Fat Free Favorite Fish Foreign French Frisco Frostings Frozen Desserts Fruit Dinner Salad Fruits Game Garlic German Gifts Godiva Grains Greek Ground Beef Halloween Hamburger Harned 1994 Healthwise Healthy And Herb Spice Holiday And Gift Idea Holiday Christmas Holiday Gift Giving Recipes Holiday Gift Ideas Holiday Meals Holidays Holiday Treats Home Cookin Homemade Convenience Mixes Ice Cream Import Indian Indonesian Information Info Tips Irish Italian Jams Jewish Kids Kooknet Lamb Mt Lamb Mutton Legumes Londontowne Low Cal Low Fat Cal Low Fat Low Cal Main Courses Main Dishes Main Dish Low Cal 999 Main Dish Meats 999 Main Dish Meats Christmas Main Dish Meats Soups Main Dish Poultry Meats L.a. Times Main Dish Poultry Soups Main Dish Soups Vegetables Main Dish Vegetables Marinades Masterchefs Mcdougall Meat Beef Meat Dishes Meatless Meatloaf Meat Pork Meat Poul Meats Mexican Microwave Misc Misc Recipes Mixes Muffins New Imports New Text Import None Not Sent Nuts Oriental Pancakes Pasta PennDutch Pickles Pies Pizza Polkadot Pork Posted Potatoes Poultry Preserves Prodigy Pudding Quick Relishes Restaurants Rice Rolls Rubs Russian Salad & Vegetables Salad Dressings Salads Salsas Sandwich Sauces Sausage Seafood Sept Shrimp Side Dish Snacks Soup Chowder Souped Up Soup Main Dish Beef Soup Main Dish Vegetarian Soup Microwave Easy Main Dish Soups Southwest Spanish Spices Spreads Stews Tex Mex Thai Tofu Tomatoes To Post Tried Turkey Usenet Vegan Veg Cook Vegetable Dishes Vegetables Vegetarian Vietnam Wild Game

  • Sweet Home Theme. Powered by WordPressDesign by Print Out, sponsored by - Partnership, supported by - Business plan and Poker online.