Fresh Corn Seafood Chowder

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cajun Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Fresh corn — parboiled and
Removed from cob
6 sl Bacon
2 tb Butter
5 tb All-purpose flour
2 1/2 c Chicken broth
1 cn Crab meat
1 1/2 c Fresh shrimp — peeled and
Deveined
1 1/2 c Crawfish tails
2 1/2 c Half half
1 c Onion — finely chopped
1 t Seafood seasoning
Salt and pepper to taste

Fry bacon. Crumble and set aside. Add flour to bacon
fat, stirring with a wire whisk. Add broth and milk,
stirring rapidly with whisk. Cook for about 10
minutes. In another pot, melt butter, add celery and
onions. Cook briefly until vegetables are transparent.
Add crawfish and smother for about 5 minutes. Add to
milk mixture. Add corn, crabmeat, shrimp and
seasoning. Continue simmering for about 10 minutes. If
too thick, add more half half. Add crumbled bacon.

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NOTES : Festival: Louisiana Corn Festival; June 9-11,
1995 Recipe: Vickey Ryland Contact: Vickey Ryland
Address: 406 S. Sewell, Bunkie, LA 71322 Phone:
318-346-6318

Recipe By : LA Festivals

From: owner-Mm-Recipes@idiscover.Net O

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Popularity: 14% [?]

Chipotle-Tangerine Vinaigrette

Recipe By : John Ash, Cooking Right, TVFN
Serving Size : 4 Preparation Time :0:00
Categories : Vinaigrette

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups fresh tangerine juice — or
fresh orange juice
1 teaspoon chipotle in adobo — minced
1/3 cup olive oil
2 teaspoons grated tangerine or orange zest
1 teaspoon grated lime zest
1 tablespoon fresh lime juice
1 teaspoon sherry vinegar
2 teaspoons honey (or to taste)
1/2 teaspoon Asian tamarind concentrate — optional
1 1/2 teaspoons chopped fresh oregano — or
1/2 teaspoon dried oregano
2 tablespoons chopped fresh cilantro
1 teaspoon toasted and ground cumin seed
1 teaspoon ancho chile powder — optional
Kosher salt

In a small saucepan, over moderate heat, reduce the tangerine juice by half.
Cool. In the jar of a blender, combine the reduced juice with the remaining
ingredients, seasoning to taste with salt. Blend on high speed for a minute
or so until the vinaigrette is smooth. Yields Approximately 2 cups. Store
the vinaigrette, covered, in the refrigerator up to 2 weeks.

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from phannema@wizard.ucr.edu in S. Calif.

Popularity: 5% [?]

Cut the potato in slices, about 1/2 cm each. With skin and all.
Put the slices on a plate, and then let microware for about 5 mins, then
turn the potatoes over, and microwave again for 5 mins, then check for
doneness, and if more time is needed put them more in the microwave oven.

This can also be done in the normal oven, but then put on a Teflon covered
cookie sheet, one squirt of Pam and make it cover all the cookie sheet.
They take at least 15 mins per side.

Both ways they are delicious.
A good snack, and no fat or salt. Some people add salt or other things
later on. They are super crispy.
I have been making than nearly daily, and they are a good snack.

You can also do this with yams. And they come out delicious.

Popularity: 6% [?]

HARISSA SAUCE#1 (dried Ancho’s)

Recipe By : Jennifer Trainer Thompson
Serving Size : 12 Preparation Time :0:10
Categories : Condiments Seasoning Chile

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 dried chile anchos
1/8 cup tomato paste
4 tablespoons olive oil
4 teaspoons cayenne
6 medium garlic cloves
2 teaspoons cumin
2 teaspoons coriander
3/4 cup water or reconstituted chile water

Reconstitute the anchos by putting them in a pot of hot water and
soaking until soft, about 20 minutes. While the chiles are soaking,
puree all the ingredients except the water in a blender or food
processor.

Remove the anchos from the pot (reserving the water), stem and tear
them into several pieces, and add to the blender. Taste the chile
water, and if not bitter, add 3/4 cup to the blender (otherwise add
water). Puree until smooth. For a thinner sauce, add more chile water
in small increments until you reach the desired consistency.
Refrigerated, harissa will keep for several weeks.

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NOTES : This rip-roaring North African and French hot sauce made with
cayenne (called “the enraged pepper” by the French) is served with
many things — stews, grilled mussels, even bread. Its thick,
paste-like consistency makes it a flavorful side accompaniment to
grilled meats, or it can be thinned with chile water and served over
couscous.

MAKES 1 1/2 CUPS

Popularity: 4% [?]

Title: MAPLE SYRUP SHORTBREADS
Categories: Cookies
Yield: 36 servings

———————————SHORTBREAD———————————
1/2 c Unsalted butter
1/4 c Sugar
1 c All-purpose flour

——————————-MAPLE TOPPING——————————-
3/4 c Packed brown sugar
1/3 c Pure maple syrup
1 tb Unsalted butter; room temp.
1 ts Vanilla
1/2 c Chopped toasted walnuts

For shortbread: Preheat oven to 350 degrees. Generously butter 9-inch
square baking dish. Cream butter and sugar in processor unitl light and
fluffy. Add flour and process just until blended; do not form ball. Pat
into bottom of prepared dish. Bake until shortbread is light brown, about
25 minutes.

For topping: Beat sugar, maple syrup and butter to blend. Beat in egg and
vanilla. Pour over shortbread. Sprinkle evenly with walnuts. Bake until
topping is set, about 25 minutes. Cool on rack. Cut into 1-1/2″ squares.
Store in airtight container.

Source: Bon Appetit magazine, December 1984. Typed for you by Karen
Mintzias

—–

Popularity: 6% [?]

Curried Lentils With Spinach

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Curries
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Lentils
1 tablespoon Olive oil
2 each Garlic cloves — minced
1/2 pound Spinach leaves, washed
— stemmed chopped
14 ounce Can plum tomatoes
2 tablespoon Tamari
2 teaspoon Curry powder
1/4 teaspoon Grated ginger
1/4 teaspoon Cinnamon
1/4 teaspoon Nutmeg

Wash lentils. Cook till tender but firm. Heat olive oil in large pot when
hot add garlic. Saute for 1 minute. Add spinach leaves steam till they
wilt. Add lentils rest of ingredients. Cover simmer for 15 minutes.
Serve over rice.

Nava Atlas, “Vegetariana”

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Popularity: 5% [?]

Title: Basque Tongue and Sauce.
Categories: Basque, Beef, Sauces
Yield: 6 servings

Basque Sauce:

3 Tb olive oil
1 cl garlic, finely chopped
1 md onion semi
finely chopped
1 green pepper,
semi finely chopped
2 sm cans of tomato sauce
1 cn whole pimento, chopped
1 ts sugar

Wash one large beef tongue or several lamb tongues well. Place the
tongue in a kettle and cover with cold water. Add 2 whole buttons of
garlic and salt and pepper to taste. Bring the water to a boil and
turn the heat down. Cover the kettle with a lid and keep the water
boiling until the tongue is tender to fork. This can take three or
more hours. When the tongue is tender, run cold water over it and
skin it. Be sure to trim the membranes under the tongue. Next slice
the tongue to about 1/4 inch slices. (The tongue can be fixed a day
or two ahead and then wrapped in saran wrap and refrigerated.

Saute the garlic, onion and green pepper until golden brown. Add
tomato sauce, pimento and sugar. Simmer slowly for 15 minutes. Add
the tongue and continue simmering until the tongue is good and hot.
This dish is good hot or cold. The sauce can also be used for tripe,
pigs feet or any left over meat. Walt

MMMMM

Popularity: 47% [?]

Toasted Coconut Cake w/Lime Filling

Recipe By : Gourmet/April 1989 tpogue@idsonline.com
Serving Size : 12 Preparation Time :0:00
Categories : Cake

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup coconut — flaked
2 1/4 cups cake flour — not self rising
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup shortening — room temperature
1 1/4 cups sugar
3 large egg — separate out yolks
1 teaspoon vanilla
1 cup milk
1/4 teaspoon salt
1/4 teaspoon cream of tartar
for the filling
1/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup lime juice — fresh
2 tablespoons lemon juice — fresh
1 large egg — lightly beaten
2 tablespoons butter — unsalted, softened
1/4 cup coconut — flaked
for the icing
1 1/2 cups sugar
2 tablespoons light corn syrup
3 large egg white — room temperature
1/2 teaspoon cream of tartar
3/4 teaspoon vanilla
1 1/2 cups coconut — flaked
lime slices for garnish

Make the cake: Line the bottoms of 2 greased 8 by 2 inch round cake pans with
rounds of wax paper and grease and flour the pans, shaking out the excess
flour. Spread the coconut in a jelly-roll pan, toast it in a preheated 350F
oven, stirring once or twice, for 7 minutes, or until it is golden and let
it cool. In a bowl whisk together the flour, the baking powder, the salt. In
a large bowl with an electric mixer cream the shortening, beat in 3/4 cup of
the sugar, and beat the mixture until it is light and fluffy. Beat in the
yolks, one at a time, and the vanilla and add the flour mixture alternately
with the milk, beginning and ending with the flour and beating until the
batter is smooth. In another large bowl with the electric mixer beat the
whites with the salt until they are foamy, add the cream of tartar, and beat
the whites until they hold soft peaks. Beat in the remaining 1/2 cup sugar,
a little at a time, and beat the meringue until it holds stiff glossy peaks.
Stir! the toasted coconut and one fourth of the meringue into the batter to
lighten it and fold in the remaining meringue gently but thoroughly. Divide
the batter between the prepared pans and bake the layers in the middle of
the preheated 350F oven for 30 to 35 minutes, or until tester comes out
clean. Let the layers cool in the pans on racks for 10 minutes, invert them
onto the racks, and let them cool completely.

Make the filling: In a small heavy saucepan whisk together the sugar,
cornstarch, salt, lime juice, lemon juice, and the egg until the mixture is
combined and bring the mixture to a rolling boil over moderately high heat,
whisking constantly. (The mixture will thicken as it cooks.) Whisk in the
butter and let the filling cool.

Split each cake layer in half horizontally with a long serrated knife and
brush off any loose crumbs. On a cake plate arrange one of the cake layers,
cut side up, and spread it with one third of the lime filling, leaving a 1/2
inch border. Sprinkle the filling with 1/4 cup of the coconut and top the
coconut with another cake layer, cut side down. Continue to layer and fill the
cake in the same manner with the remaining filling and coconut.

Make the icing: In a saucepan combine the sugar, corn syrup, 1/3 cup water,
bring the mixture to a boil, covered, over moderate heat, stirring
occasionally to dissolve the sugar, and boil the syrup, uncovered until it
registers 240F on a candy thermometer. While the syrup is boiling, in a
heatproof bowl with an electric mixer beat the whites with a pinch of salt and
the cream of tartar until they are frothy. As soon as the syrup reaches 240F.
add it to the whites in a thin stream, continuing to beat the whites while the
syrup is being added. Beat in the vanilla and beat the icing until the bowl is
not longer hot. (If the icing is too stiff, beat in 1 to 2 tablespoons hot
water, or enough to form a fluffy, spreadable icing.) Spread the icing over
the side and top of the cake and cover the cake with the coconut. Garnish the
cake with the lime slices.

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Per serving: 450 Calories; 16g Fat (31% calories from fat); 5g Protein; 74g
Carbohydrate; 68mg Cholesterol; 270mg Sodium

Popularity: 6% [?]

Title: Winter Apple Chutney
Categories: Condiments, Sauces, Fruits, Low-fat, Vegan
Yield: 2 cups

1 c Dried apples
— coarsely chopped
1 c Applesauce
1/3 c Brown rice vinegar
1/3 c Granulated cane juice
-OR- maple granules
1 sm Onion; chopped
1/4 c Seedless raisins
1 tb Fresh ginger, minced
1/2 ts Hot sauce, or to taste

Blend the sweetness of apples with the spiciness of onion and hot sauce
for a truly original chutney that adds zip to grain dishes like couscous
or millet.

DIRECTIONS:
===========
In a saucepan, combine all ingredients and bring to a boil over moderately
high heat, stirring constantly for 15 minutes. If microwaving, combine
all ingredients in a glass bowl. Microwave uncovered on high until
slightly thickened and bubbling, about 8 minutes.

Let cool slightly. Puree 1/2 cup of the mixture in a blender or food
processor and then mix wtih remaining chutney. Serve at room temperature
or chilled.

Calories per tablespoon: 20
Grams of fat: 0
Percentage fat calories: 0%
Cholesterol: 0 mg.

* Source: Delicious! Collection – compiled and edited by Sue Frederick
* Typed for you by Karen Mintzias

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Popularity: 20% [?]

Title: VEGETABLE STIR FRY.
Categories: Vegetables
Yield: 3 servings

1 c Green beans
1 c Sliced mushrooms
4 ea Green onions sliced
1 tb Oil
1 tb Soy sauce
1/4 ts Salt
1/4 ts Garlic powder
1/8 ts Ginger
1/4 c Slivered almonds

Cut green beans and parboil for 5 min.
Stir fry vegetables in oil for 4 or 5 min. Add rest of ingredients.

—–

Popularity: 6% [?]