Title: Rainy Day Soup
Categories: Soups
Yield: 8 servings

4 TB olive oil
2 lg onions — sliced
2 md carrots — sliced
6 cloves garlic — minced
2 md zucchini — sliced
3 c chicken stock
28 oz tomatoes, canned — with
: juice
1/4 ts red pepper flakes
1/2 cn fettucine — uncooked
1 ts thyme
1 ts basil
1/2 ts salt

In dutch oven, heat olive oil and saute onions and
garlic. Add carrots and zucchini and cook covered
8-10 minutes on low. Add stock, tomatoes, pepper
flakes and simmer 1/2 hour. Stir in seasonings and
pasta, return to a low boil and cook 10-12 minutes,
until pasta is done.

Recipe By : Nathalie Dupree

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Popularity: 2% [?]

Black Russian Cake

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bundt Cakes Alcohol
Chocolate Cake Mix

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Yellow cake mix
1 package Instant chocolate pudding
2 teaspoons Cinnamon
2 teaspoons Instant coffee
4 Eggs
—–MILK CHOCOLATE FROSTING—–
1/2 package Milk chocolate frost mix
2 tablespoons Water — hot
2 tablespoons Butter — softened
1 tablespoon Brandy
1 tablespoon Orange Flavor liqueur
1/4 teaspoon Almond extract
2 tablespoons Powdered sugar
3/4 cup Water
3/4 cup Oil
1/4 cup Vodka
1/4 cup Tia Maria or cream de cacao

Combine all ingredients, blend for 1 minutes with mixer at low speed; beat at
high speed for 2 minutes.
Spoon into greased and floured Bundt pan. Bake at 350~ for 45 minutes. Cool at
least 10 in pan; turn out to cool. Ice with the milk chocolate frosting.
Frosting: Combine all ingredients in small mixing bowl, beat 1 minute at low
speed, beat for 1 minute at high speed. Stir in a few more drops of water until
mixture reaches desired spreading consistency.

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Popularity: 5% [?]

Title: KAREN’S BRISKET MARINADE
Categories: Marinades
Yield: 2 cups

-Rub your Meat-with
6 lg Garlic Cloves minced
-Marinade Paste_
2 ts Paprika sweet,hungarian
1 ts Szechuan Peppercorns
Measured whole-crushed
1 ts Black Pepper whole
Measured whole-crushed
1 1/2 ts Fresh Oregano
Measured whole-crushed
1 1/2 ts Dry mustard (Sunbird)
1 ts Sugar
1 Juice of one Lemon
2 ts Red Wine
2 ts Lemongrass Oil (mine)

Crush garlic and rub into meat, slightly score brisket
to insure penetration.
Place Black Peppercorns, Szuchuan Peppercorns, and
fresh Oregano into Cuisinart
Spice grinder and pulse until fine. Place dry
ingredients, including pepper mix
into small bowl and mix well. Add the wet ingredients
and combine, add more red
wine if the mix is too thick. Rub into meat and
marinate for several days. For a whole brisket use a
two gallon plastic bag. Put the meat into the bag and
apply the marinade.

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Popularity: 3% [?]

Title: American Kitchen Measurement Equivalents
Categories: Hints/info
Yield: 1 Servings

——————————–MEASUREMENTS——————————–

Note: British spoons are slightly larger than American
1 British tablespoon equals 4 American teaspoons

: 1 ds = 2 to 4 dr -or less than 1/8 ts
: 1 pn = Amount you can pick up between thumb and forefinger
: 1/4 ts = 1-1/4 ml
: 1/2 ts = 2-1/2 ml
: 1/3 ts = 1-2/3 ml
: 3/4 ts = 3-2/3 ml
: 1 ts = 6 ds, 5 ml
: 2 ts = 10 ml, 2 cl
: 3 ts = 1 tb, 1/2 fl, 14-3/4 ml
: 4 ts = 1/2 British fl, 1 British tb
: 5 ts = 1/2 British fl
: 2 tb = 1/8 c, 1 fl, 29-5/8 ml
: 3 tb = 1 British fl, 44-1/3 ml
: 4 tb = 1/4 c, 2 fl, 1 British fl, 60 ml
: 5-1/3 tb = 1/3 c, 78-7/8 ml
: 6 tb = 3/8 c, 3 fl
: 8 tb = 1/2 c, 4 fl, 118-1/3 ml, or 1 regular teacup
: 10-2/3 tb = 2/3 c, 157-3/4 ml
: 12 tb = 3/4 c, 177-1/2 ml
: 16 tb = 1 c, 8 fl, 250 ml
: 1/2 fl = 3 ts, 1 tb, 14-3/4 ml
: 1 fl = 2 tb, 1/8 c, 29-5/8 ml
: British liquid ounce is 1.04 times the American ounce
: (It takes 4 US tablespoons to equal 1 British ounce)
: (It takes only 3 British tablespoons to equal 1 American ounce)
: 1-1/2 fl = 1 jigger
: 2 fl = 4 tb, 1/4 c, 59-1/8 ml
: 4 fl = 1/2 c, 1 gill, 118-1/3 ml
: 6 fl = 3/4 c, 177-1/2 ml
: 8 fl = 1 c, 250 ml
: 1/4 c = 4 tb, 2 fl, 59-1/8 ml
: 1/3 c = 5-1/3 tb, 78-7/8 ml
: 1/2 c = 1 gill, 8 tb, 4 fl, 118-1/3 ml
: 2/3 c = 10-2/3 tb, 157-3/4 ml
: 3/4 c = 12 tb, 177-1/2 ml
: 1 c = 8 fl, 1/2 pt, 250 ml
: 2 c = 16 fl, 1 pt, 473-1/8 ml
: 4 c = 32 fl, 2 pt, 1 qt, 946-1/3 ml, .946 l
: 1 pt = 2 c, 16 fl, 1/2 qt, 473-1/8 ml
: British pint = 20 British ounces, American = 16 American ounces
: Liquid pint weighs 1 lb except in England it weighs 1-1/4 lb
: 1 qt = 4 c, 32 fl, 1/4 ga, 946-1/3 ml, .946 l
: British quart = 40 British ounces, American = 32 American ounces
: 4 qt = 128 fl, 1 ga, 4.25 l
: 8 qt = 2 ga, 1 peck, 7-5/8 l
: 4 peck = 1 bushel
: 1-1/4 ml = 1/4 ts
: 2-1/2 ml = 1/2 ts
: 1-2/3 ml = 1/3 ts
: 3-2/3 ml = 3/4 ts
: 5 ml = 1 ts, 6 ds
: 10 ml = 2 ts
: 14-3/4 ml = 1 tb, 1/2 fl, 3 ts
: 29-5/8 ml = 2 tb, 1 fl, 1/8 c
: 44-1-3 ml = 3 tb
: 59-1/8 ml = 1/4 c, 2 fl, 4 tb
: 78-7/8 ml = 1/3 c, 5-1/3 tb
: 118-1/3 ml = 1/2 c, 4 fl, 8 tb
: 157-3/4 ml = 2/3 c, 10-2/3 tb
: 177-1/2 ml = 3/4 c, 12 tb
: 250 ml = 1 c, 8 fl
: 473-1/8 ml = 1 pt, 2 c, 16 fl
: 946-1/3 ml = 1 qt, 2 pt, 4 c, 32 fl
: 1 l = 1.06 qt
: 4.25 l = 1 ga, 128 fl, 4 qt
: 7-5/8 l = 2 ga, 8 qt, 1 peck
: Source: Condensed from various sources; typos by Dorothy Flatman 1996
From: Dorothy Flatman Date: 04-12-96

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Popularity: 6% [?]

Title: CHINESE FIRE POT
Categories: Chinese
Yield: 8 servings

1 lb Boneless beef sirloin
-=OR=- beef round
1 lb Boned chicken breasts
1 lb Fish fillets
1 lb Medium shrimp
1 lb Chinese cabbage
1/2 lb Fresh forest mushrooms
-=OR=- Cultivated mushrooms
Lemon juice
2 pk Enoki mushrooms
-(3 1/2-oz packages)
3/4 lb Chinese pea pods
2 bn Green onions
2 bn Spinach
8 oz Canned water chestnuts
– drained and sliced
8 oz Canned bamboo shoots
– drained and sliced
4 cn Chicken broth
-(13 3/4-oz cans)
Sweet-and-sour sauce
Soy sauce
Prepared hot Chinese mustard
1/4 lb Fine egg noodles; cooked
Cilantro or chives; chopped
– (optional)

It is not necessary to use all ingredients listed here
as long as you offer an interesting blend of meats,
fish and vegetables. Other meats and vegetables can be
substituted, if desired.

Place beef, chicken and fish in freezer and chill
until firm to touch but not frozen. Slice beef and
chicken in strips 1/4-inch thick and about 2 inches
long. Cut fish into 3/4-inch cubes. Shell and devein
shrimp. Chop cabbage into bite-size chunks. Clean
mushrooms. If using forest mushrooms, remove and
discard stems. Slice mushrooms and sprinkle with lemon
juice. Cut off and discard root portion of enoki
mushrooms and separate clusters as much as possible.
Wash, trim ends and string pea pods. Clean green
onions and cut in halves lengthwise, including green
portion. Cut into 2-inch lengths. Clean spinach and
discard thick stems. To serve, arrange beef, chicken,
fish, shrimp, cabbage, forest mushrooms, enoki
mushrooms, snow peas, green onions, spinach leaves,
water chestnuts and bamboo shoots in individual rows
on large platters or serving plates. Bring broth to
boil. Place heating unit under Chinese hot pot and
pour boiling broth into hot-pot bowl. Using Chinese
wire ladle and chopsticks or fondue forks, each person
places whatever ingredients are desired into hot broth
to poach. When cooked (this will take only a few
moments), ingredients are then dipped into
sweet-and-sour sauce, soy sauce or hot mustard as
desired, and eaten with noodles, adding cilantro, if
desired.

Note: The special pot needed can be purchased at
Chinese shops.

(C) 1992 The Los Angeles Times

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Popularity: 5% [?]

WALLEYE PIKE SANDWICHES WITH CAMBRIDGE SAUCE

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : New Imports Meat – Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 4 ounce piec Walleye Pike
1 egg beaten with 2 tablespoons buttermilk
Vegetable oil for frying
3 tablespoons cornmeal
3 tablespoons flour
Creole spice-recipe included
4 slices pumpernickel bread
2 dill pickle spears
For the Cambridge sauce:
1 hard cooked egg
1 can rinsed and chopped anchovy fillets
1 teaspoon crushed capers
1/2 teaspoon chopped chervil
1/2 teaspoon chopped tarragon
1/2 teaspoon chopped parsley
1/2 teaspoon chopped chives
1 teaspoon Dijon mustard
1 teaspoon champagne vinegar
1 Pinch cayenne pepper
1/2 cup olive oil
Salt and pepper

Place the fish fillets in the egg and buttermilk mixture. Now, the Cambridge
sauce. In a small bowl
combine egg, anchovy fillets, capers, chopped herbs, Dijon mustard, vinegar,
cayenne, and salt and
pepper. Stir and mash together thoroughly. Then gradually add the oil and
incorporate completely.
You should end up with a mayonnaise type consistency. Place vegetable oil in a
deep saute pan to
come no more than 1/3 up the side of the pan. Heat until a deep fat fry
thermometer registers 350
degrees. Meanwhile, in a shallow bowl combine the flour and cornmeal, and
season with the Creole
spice. Coat the fish fillets with the flour mixture. Carefully drop the fish
fillets into the saute pan and
fry until golden, about 8 minutes. Meanwhile, spread the bread slices with a
generous coating of the
Cambridge sauce. Remove the fish from the pan and drain on paper towels. Place
each piece on a
slice of bread and top with another slice. Garnish with the pickles.

Yield: 2 serving

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Popularity: 2% [?]

Title: Chunky Peanut Soup
Categories: Soups
Yield: 8 servings

2 tb Unsalted butter
1 md Onion, peeled and diced
2 md Carrots, peeled and diced
8 c Chicken stock
1 c Unsalted crunchy peanut
-butter
1 sm Tomato, quartered
4 sm Potatoes, peeled and cubed
1 sm Green pepper, roasted,
-cored, seeded, peeled, and
-diced
3 tb Minced fresh parsley
1 lg Zucchini, trimmed and diced
1 c Button mushrooms, stems
-drimmed, caps diced
1 lb Firm white fish such as
-halibut or snapper, bones
-removed,
Cut into bite-sized pieces
1 c Fresh peas
3 tb Freshly squeezed lemon juice

Info: from Farm House Cookbook, Susam Herrmann Loomis, 1991

Sidedish: Serve with freshly baked bread. Wine: Chardonnay such as
Raymond California Select 1989

Makes 8 to 10 servings.

salt cayenne pepper

1. Melt the butter in a large stockpot over medium heat. When it is
hot, add the onion and carrots and cook, stirring constantly, until
the onion begins to turn translucent, about 5 minutes.

2. Meanwhile, mix 1 cup of the stock with the peanut butter in a
medium-sized bowl until smooth.

3. Add the remaining 7 cups chicken stock to the vegetables. Stir,
and add the tomato, potatoes, roasted pepper, and 2 Tablespoons of
the parsley. Pour in the peanut butter mixture, and stir. Cover and
bring almost to a boil. Simmer, partially covered, until the
potatoes are cooked through, about 15 minutes. Then add the zucchini
and the mushrooms, stir, and continue cooking until the zucchini is
tender but still has texture, about 10 minutes. Stir in the fish and
the peas, and cook until the fish is opaque and the peas are still
bright green, 5 to 7 minutes. Add the lemon juice, stir, and season
to taste with salt and cayenne pepper.

4. Ladle the peanut soup into warmed soup bowls, garnish with the
remaining 1 Tablespoon parsley, and serve immediately.

MMMMM

Popularity: 3% [?]

Title: BRUSSELS SPROUTS IN MAPLE GLAZE
Categories: Cyberealm, Vegetables, Low-cal
Yield: 12 servings

3 c White Onions, small, peeled
3 c Brussel Sprouts, small
1/2 c Maple Syrup
2 tb Tarraggon Vinegar
3 c Canned Chestnuts
1/2 ts Black Pepper

1. With a small knife, cut an x into the root ends of
the onions and the brussel sprouts.

2. In a large pot of boiling water; blanch onions for
3-4 minutes. Remove with a slotted spoon and place in
a medium-sized bowl.

3. Blanch sprouts in the same water for 3-4
minutes.Pour into a colander; let cool, set aside.

4. In a 3-quart saucepan, warm maple syrup for 4
minutes over medium – high heat.

5. Add the vinegar and onions.Reduce heat and simmer
until the liquid has almost evaporated. 20-30 minutes.

6. Add chestnuts and sprouts;stir and cook until
sprouts are heated but still bright green, about 5
minutes.

7. Season with pepper.

Out of “Lose Weight Naturally” cookbook Typed by
Brigitte Sealing Cyberealm BBS Watertown NY
315-786-1120

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Popularity: 4% [?]