Search Results for '("C'

[rottiedogs]

Steak Diane Brian’s Version
Submitted by brianjwood on August 27, 2002 at 6:28 am

DESCRIPTION
Steak Diane - Brian's Version

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
I cook steak this way from time to time, sometimes at the table in a tin lined, copper oval frypan, in which case I do the shallots earlier (not the mushrooms)It's then fun to splash 1 or 2 tbsp of warmed brandy into the pan juices after flash frying the steaks and setting light to it! A romantic diner a deux.

1 - 4 sirloin steaks, 6 to 8oz in weight
1 - 4 oz button (closed cap) mushrooms, thinly sliced
1 - 2 tbsp DARK French mutard (often called steak mustard)
2 - 8 small shallots, finely chopped
1 - 2 cloves garlic, finely minced
1/2 - 2 cups heavy cream
sea salt and fresh milled black pepper

Take the pieces of sirloin steak, 6 - 8 oz in weight each, and trim most of the edge fat off. Place between two sheets of filmwrap and pound the steaks as thinly as possible, 1/8", or even less, is ideal.
Melt 1/2 stick of butter (2oz)in a large skillet until JUST foaming (this works best with clarified butter) and flash fry the steaks for about 1 minute per side, not more. Put aside, covered, and keep warm. You can season the steaks before cooking, or do it later.
Chop 2 shallots per steak finely and sweat in the pan butter (add 1 tbsp more if required) until soft, maybe 10 minutes (turn the heat down after frying the steaks). Add a garlic clove, finely minced, and cook 1 - 2 minutes more, then add thin sliced button mushrooms, 1 oz per steak, and cook 2 mins more. Turn the heat up slightly, and pour in 1/2 cup per steak of dry white wine and cook rapidly until reduced by half. Turn down the heat, add the steaks to the pan, stir in 1 tbsp of dark French mustard and the heavy cream and let the steaks warm gently, maybe 3 minutes. Serve immediatly on warm plates, spooning the cream, mustard and mushroom sauce over each steak. This goes well with a crisp green salad, dressed with a classic mustard vinaigrette. If you want potatoes, croquettes go well with this, and baby carrots.
Enjoy

[rottiedogs]

Sprouted Rye Berry And Wheat Berry Wholewheat Sourdough Sandwich Bread
Submitted by brianjwood on November 17, 2004 at 4:04 am

DESCRIPTION
Sprouted Rye Berry and Wheat Berry Wholewheat Sourdough Sandwich Bread

SUMMARY
Yield 0 File under sourdough

INSTRUCTIONS
For reasons I don't comprehend, this recipe disappeared from my recipe list. Here it is again!
Cheers, brian

MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Sprouted Rye Berry And Wheat Berry Wholewheat Sourdough Sandwich Bread
Categories: Breads & Baking
Yield: Servings

3/8 c rye berries
3/8 c wheat berries
four cups water for sprouts
four cups water for dough
four cups wholewheat flour
eight cups wholewheat flour
one tablespoon caraway
-seeds .
1/4 c olive oil
1/4 c honey
one teaspoon sea salt
two cups starter

[Note: Makes three 1 1/2 pound loaves ]
Two days before baking
In the morning. start soaking 3/8 cup dry wheat berries and 3/8 cup dry
rye berries in. four cups lukewarm water. One day before baking
In the morning drain the water off of your sprouts and rinse them once,
then drain. well.
In the evening add four cups water and four cups wholewheat flour to
two cups sourdough starter, stir until mixed and leave out at room
temperature until baking day.

Baking day
Check your starter to be sure its ready. When it is ready get out your
bread mixing bowl and put your sprouts in it. Put two cups of your
starter aside for the next time. and add the other eight cups to the
sprouts, along with the flour, honey, cardamom seeds, salt and oil. Mix
and knead until ready. let rise until doubled, punch down and let rise
until. doubled. Punch down and form into three equal loaves. Put them
into 4 by 8 inch baking pans, let rise until almost doubled then bake
at 400 degrees F for about forty minutes.

Unless the baking Gods are smiling on you some adjustments will have to
be made to the balance of flour and water.. If you need to add flour
don't wait too long or your bread will be crumbly.
From: al farrens

[rottiedogs]

Spiced Holiday Sugar Cookies
Submitted by brianjwood on December 15, 2004 at 10:00 am

DESCRIPTION
Spiced Holiday Sugar Cookies

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
Spiced Holiday Sugar Cookies from The Orlando Sentinel

Yield: 28 (3-cookie) servings.
1 cup butter, softened
11/4 cups sugar
1 large egg
21/2 teaspoons vanilla extract, divided
2 1/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
Colored sugars for decorating (optional)
1 cup confectioners sugar
3 to 4 teaspoons milk
3 to 4 drops assorted food colors

1. Whip butter with an electric mixer. Add sugar, egg and 2 teaspoons vanilla. Mix flour, baking soda, nutmeg and salt. Gradually blend into butter mixture. Chill dough 1 hour.
2. Heat oven to 375 F. Roll dough to 1/8-inch thickness on a lightly floured surface. Cut into shapes with cookie cutters. Sprinkle cookies with colored sugars, if desired.
3. Bake on ungreased baking sheets 8-10 minutes or until lightly browned. Cool 1 minute on baking sheet. Remove cookies to wire racks to cool.
4. Mix confectioners sugar, remaining vanilla and milk. Add food colors to achieve desired color. Use to frost cookies.
Nutrition information per serving
Calories151Fat7 gCarbohydrate21 g
Cholesterol25 mgSodium107 mgProtein1 g

[rottiedogs]

Sourdough Starter & Bread Technique
Submitted by brianjwood on April 28, 2004 at 9:34 am

DESCRIPTION
Sourdough Starter & Bread Technique

SUMMARY
Yield 0 File under sourdough

INSTRUCTIONS
I'm sending you this recipe, which can be directly imported into BigOven for Windows.
I found this helpful, I hope you may.
Cheers, Brian

Sourdough Bread and Starter Technique
Yields: 1 Servings

I refrigerate my starter in a wide-mouth mason jar (with one tiny hole punched in the lid), and keep it at about 0.75 to 1 cup in size. Stir, then warm starter into activity. (my "warmer" is the oven with the light on) feed 0.5 cup flour and enough water to bring back to batter consistency. (leave in warmer) When fully active, return starter amount to fridge. (for me, this can be two to ten hours) The rest now goes in (glass) mixing bowl. Immediately add half the flour (1.25 c "Better for Bread" flour) and some water - enough to a thin dough texture - almost, but not, to a batter. Cover bowl with slightly damp towel, leave in warmer. (sometimes I turn out the light) Wait at least until "sponge" stage - bubbles are visible in the glass (time varies a LOT, this can be 2 to 24 hours, and the whole thing can probably fail at this point, so experience which I cannot relate is probably important in preparing and watching this stage) Throw in machine with: 1.25 cups more flour 0.75 tsp salt 1.5 to 2 tsp sugar water - maybe 0.25 cup to start, then add by teaspoon during the first mixing cycle to achieve an even dough thats not too tough for the motor. Follow subterfuge described above to get 24-hour rise time *without* having the machine manipulate dough just before baking. My machine is a DAK, first model. I use the french" setting and turn the browing control all the way up. (those hints, and in fact the above "recipe," evolved from a DAK recipe book) Alternatively, at the flour/salt/sugar stage, I put yeast in the machine (before anything else) and I use a little less than the amount in a packet (I buy it in a small brown jar). Then I can just set the automatic cycle and ignore it until done. I have yet to manage really good texture without yeast. The closest Ive come took even more work, kneading the dough slightly, somewhere in the middle of the 24 hour rise time. From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : Bob OBob obrien@netcom.com

[rottiedogs]

Shrimp (Prawn) Pate Plus Deep Fried Camembert
Submitted by brianjwood on August 26, 2002 at 1:38 am

DESCRIPTION
Shrimp (Prawn) Pate; plus Deep Fried Camembert

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Another day, another dollar, or in this case Freebie, two for the price of one. Simple but nice.
Cheers, Brian
@@@@@
Shrimp Pate

1 clove garlic, coarsely chopped
6 Tbs (90 ml) butter, softened
3 oz (85 g) cream cheese, softened
1 Tbs (15 ml) lemon juice
1/2 tsp (2 ml) hot sauce, or to taste
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
12 oz (350 g) peeled and deveined cooked shrimp (prawns)

Combine all ingredients except the shrimp in an electric food
processor or blender and process until smooth. Add the shrimp and process until the shrimp are finely chopped but not completely pureed. Transfer to a bowl or terrine and chill for at least 2 hours. Servewith toast, crackers, or thinly sliced French bread. Serves 4 to 6.
Reproduced by permission of World Wide Recipes http://www.worldwiderecipes.com
Bon appetit from the Chef at World Wide Recipes
@@@@@

@@@@@
Deep Fried Camembert

Camembert
Oil for Deep Frying
Bread crumbs
Flour
Egg
Cayenne Pepper

Freeze cheese for 1 hour. Add pinch of cayenne pepper to flour. Heat oil so cube of bread turns golden in about 60 seconds (about 350F, 180C). Cut cheese into bite sized cubes. Roll cheese cubes in flour, then egg, then bread crumbs. Deep fry for 30-40 seconds then remove and drain on absorbent paper. Serve immediately as an appetizer with any sauce. Fruit sauce works well.
Note: Cheese must be very cold, and well coated with bread crumbs or else it will fall apart.
Reproduced by permission of World Wide Recipes http://www.worldwiderecipes.com
@@@@@

[rottiedogs]

Set And Forget Meringues
Submitted by brianjwood on August 02, 2002 at 2:16 am

DESCRIPTION
Set & Forget Meringues

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Set & Forget Meringues

3 large or 4 medium egg whites; pinch of salt; 5 ½ oz of caster (fine) sugar; ¼ tsp vanilla extract.

Make sure the whites are at room temperature, and whisk and bowl are squeaky clean. Heat the oven to 320 F and line a baking shet/tray with baking paper. Whisk the egg whites and salt until quite stiff and peaky. Lightly and evenly scatter 1/3 of the sugar on the surface and beat in gradually. Repeat twice, beating till all sugar has dissolved and the meringue is thick, stiff and glossy. Finally, beat in the vanilla. Dollop a tbsp of mixture onto the tray or trays (add a bit more to each if any left over, or eat!) and place in the centre of the oven. Close the door, turn off the heat and leave overnight or until completely cooled. They should be white and crisp outside but soft and marshmallowy inside. You can store these in an airtight container for up to 3 days.
Use for above dessert.
Cheers, Brian

• This topic was modified 9 years, 9 months ago by rottiedogs.

[rottiedogs]

Senegalese Chicken Yassa
Submitted by brianjwood on March 20, 2004 at 4:19 am

DESCRIPTION
Senegalese Chicken Yassa

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
This is a fairly authentic recipe, but slightly westernised - I doubt there would be Dijon mustard in the original! The habaneros don't exist as such in Africa (or rather, they didn't) but I have had very similar peppers that near blew my head off, so habaneros fit well. Please be brave and try them even if sparingly.
Cheers, brian

Title: Senegalese Chicken Yassa
Categories: African
Yield: 6 Servings

1/4 c fresh lemon juice
4 lg onions,thinly sliced
Salt and freshly ground
-black pepper,to
taste
1/8 t fresh habanero*,minced
1 pricked with a fork
1/4 c plus 1 tablespoon peanut oil
1 chicken(2 1/2-3 1/2 lbs)
-cut in serving
pcs
1/2 c pimiento-stuffed olives
4 carrots,scraped and,thinly
-sliced
1 T Dijon-style mustard

*or other hot chile pepper, to taste
In a large nonreactive bowl, prepare a marinade with the
lemon juice, onions, salt, pepper, the 1/8 teaspoon
minced chili and 1/4 cup of the peanut oil. Place the
chicken pieces in the marinade, making sure they are all
well covered, and allow them to marinate for at least 2
hours in the refrigerator.

Preheat the broiler. Remove the chicken pieces, reserving
the marinade, and place them in a shallow roasting pan.
Broil them until they are lightly browned on both sides.
Remove the onions from the marinade. Cook them slowly in
the remaining 1 tables poon oil in a flameproof 3-quart
casserole or dutch oven until tender and translucent. Add
the remaining marinade and heat through.

When the liquid is thoroughly heated, add the broiled
chicken pieces, the pricked chili, the olives, carrots,
mustard and 1/2 cup water. Stir to mix well, then bring
the yassa slowly to a boil. Lower the heat and simmer for
about 20 minutes, or until the chicken is cooked through.
Serve hot over white rice.

Per serving without the white rice: 406 calories, 30 gm
protein, 15 gm carbohydrates, 24 gm fat, 84 mg cholesterol,
5 gm saturated fat, 405 mg sodium

-----

[rottiedogs]

Samosa Selection
Submitted by brianjwood on November 21, 2002 at 6:29 am

DESCRIPTION
Samosa Selection

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
A selection of savoury appetisers. Experiment with the filling, they waill work with anything, even sweet contents!
Cheers, Brian

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Samosas
Categories: Appetizers
Yield: 1 Servings

----- VEGETABLE FILLING ==============
4 T Ghee*
1 lb Potatoes,peeled & diced in
-1/4" dice
2 Garlic cloves,peeled &
-minced
1 c Onion,yellow,peeled &
-finely,Chopped
1 t Ginger,fresh,grated
2 t Garam Masala (see recipe)
1 T Coriander,fresh,chopped
1 pn Cayenne pepper
1/2 t Tumeric
2 t Lemon juice
1 c Peas,frozen,thawed
-salt,To Taste
----- MEAT FILLING ===================
1 T Ghee*
2 Garlic cloves,peeled &
-minced
1 Onion,yellow,medium, peeled
-& finely,Chopped
1/2 lb Ground lamb,finely
1/2 lb Ground beef,finely
1 t Ginger,fresh,grated
2 T Garam Masala (see recipe)
1 T Coriander,fresh,chopped
1/2 t Tumeric
1 pn Cayenne pepper
1/4 t Cinnamon,ground
2 t Lemon juice,,fresh
-salt,To Taste
----- DOUGH ==========================
2 c Flour,all purpose sifted
6 T Vegetable oil
1 t Salt
1/2 c -water
-oil for frying

*GHEE is butter that has been cooked to separate the clear butter fat from milk solids to be able to keep it for a long time. To make it, cook 1 lb unsalted butter to a simmer and cook, partially covered, 10 to 15 minutes till most of the froth has subsided and the milk solids on the bottom of the pan are browned but not burned. Turn it off and allow it to cool a bit and separate. Strain it through several layers of cheesecloth. Seal in plastic containers. It will keep several
weeks in the fridge.

USE EITHER THE VEGETABLE OR MEAT FILLING, Vegetable Filling: Heat a large frying pan and add the ghee, potatoes, garlic, onion, and ginger. Cover and cook on low for 10 minutes, to sweat the potatoes down. Stir a few times. Don't brown. Add the remaining ingredients and continue cooking, covered until the potatoes and peas are tender, 5 minutes. Set aside to cool.

Meat Filling: Saute all ingredients until they are crumbly and most of the liquid is absorbed. Set aside to cool.

Dough: Using a fork, blend the flour, oil and salt. Add the water and knead to form smooth dough. Wrap in plastic and refrigerate for 1 hour. Wrap in plastic and refrigerate for 1 hour. Knead the dough for 1 minute. Cut in half. Cut each half into 12 pieces. Roll in 7" circles using additional flour. Cut each circle in half. Roll sides together to make a cone. Hold the cone in your hands, with the fingers wrapped around it. Fill and seal with water into triangle.
Fry in 2 inches of oil at 375F for 2-3 minutes per side. Drain.
MAKES: 48 Samosas

-----

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Samosas (Jaffrey)
Categories: Appetizers,Indian,Vegetarian
Yield: 10 Servings

2 c Whole wheat flour
3 T Vegetable oil
1/2 t Salt
Vegetable oil to deep fry
7 md potatoes,Boiled
10 T Vegetable oil
1/8 t Asafetida
1 t Whole fennel seeds
1 t Whole cumin seeds
1 t Whole black mustard seeds
12 Whole fenugreek seeds
3 Whole red chilies,Dried
1/2 t Turmeric
1 1/2 t Salt
1 T Lemon juice

To make the pastry, combine the 2 c of flour with 3 tb oil. Add salt & mix. Add 1 cup of water a little at a time until you have a firm dough. Knead the dough well for 10 minutes or until the dough is elasticy & smooth. Form in to a ball, brush with a little oil, cover with a damp towel & set aside.

To make the filling:

Boil the potatoes & let them cool. You may peel them if you like, I choose not to. Dice them into bite-sized pieces.

In a wok or very large skillet, heat oil over medium heat. When very hot, drop in the asafetida. 5 seconds later, add the fennel & cumin seeds. A few seconds later add in rapid succession the mustard seeds & fenugreek. As they begin to change colour & pop, add the chilies. As soon as the chilies swell & darken, add the potatoes, turmeric & salt. Fry gently, carefully turning the potatoes so as not to break them. Fry for 15 to 20 minutes until the potatoes are unevenly browned. Add lemon juice & mix well. Check the salt. Remove potatoes
from the wok, place in a serving dish & crush coarsely with the back of a slotted spoon.

Divide the dough into 28 to 30 equal balls. Flatten each ball & roll it out on a floured surface until it is approximately 4 inches in diameter. Cut each round in half.

Taking one semicircle at a time, moisten half the length of the cut edge with a finger dipped in water. Form a wide cone with the semi-circle, using the moist section to overlap 1/4 inch & hold it closed. Fill samosa 3/4 full with stuffing. Moisten the inside edges of the opening & press it shut. Seal this end by pressing down on it with a fork as you would a pie crust. Do all the samosas this way, keeping them moist in a plastic wrap or under a damp towel until you are ready to fry. (I find that I save a lot of time & anguish by frying them as I go).

Heat the oil for deep frying in a wok. When the oil is hot, slide in 3 or 4 samosas, be careful not to overcrowd. Fry until the samosas are brown on all sides, about 2 or 3 minutes. Remove with a slotted spoon & drain on paper towels. Repeat until you have 60 samosas. The oil should be hot, but do not use a high heat otherwise they will burn.

Serve samosas hot with a sweet chutney or tamarind paste. They can be frozen & re-heated in a 300F oven.

Madhur Jaffrey, "An Invitation to Indian Cooking"

-----

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Samosas #3
Categories: Indian,Appetizers
Yield: 16 Servings

1/2 lb Very lean beef,Ground
1/2 Medium onion,chopped
1/2 1 in fresh ginger root
6 Cloves garlic
1/2 t Cumin seed
1/2 t Salt (optional)
1 t Chili powder
1/2 1 in cinnamon stick
1 Cardamom seed (optional)
1 c Water
1/3 c Ciliantro leaves,chopped
2 c All-purpose flour
2 T Vegetable shortening
10 T Water approximately
2 t Liquid egg substitute

For filling: In blender or food processor, grind onion, ginger root, garlic, cinnamon stick, cardamom, cumin and salt. Break cinnamon stick into pieces before adding to blender.

Spray a medium skillet with non stick spray. Add ground beef and blend the spice mixture. Cook until beef is browned. Add 1 cup water and cook until water evaporates. Add coriander leaves and stir to mix.

For pastry: Cut shortening into flour until it resembles coarse meal. Sprinkle with water, 2 teaspoons at a time, and mix with a fork until you can form it into a stiff dough. Shape dough into ball and cut into 8 equal pieces. Shape each piece
into a ball and roll on lightly floured board into a 6-inch flat
circle. Cut circle in half. Place a scant 1 tablespoon of filling on each half. Moisten edges of pastry with water. Fold and pinch edges together. Brush lightly with egg substitute for golden brown pastry. Bake at 425 degree for 20 to 25 minutes or until golden brown.

-----

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Samosas (Frugal)
Categories: Indian,Snacks,Appetizers
Yield: 1 Servings

----- VEGETABLE FILLING ==============
4 T Ghee*
1 lb Potatoes,peeled & diced in
-1/4" dice
2 Garlic cloves,peeled &
-minced
1 c Onion,yellow,peeled &
-finely,Chopped
1 t Ginger,fresh,grated
2 t Garam Masala (see recipe)
1 T Coriander,fresh,chopped
1 pn Cayenne pepper
1/2 t Tumeric
2 t Lemon juice
1 c Peas,frozen,thawed
-salt,To Taste
----- MEAT FILLING ===================
1 T Ghee*
2 Garlic cloves,peeled &
-minced
1 Onion,yellow,medium, peeled
-& finely,Chopped
1/2 lb Ground lamb,finely
1/2 lb Ground beef,finely
1 t Ginger,fresh,grated
2 T Garam Masala (see recipe)
1 T Coriander,fresh,chopped
1/2 t Tumeric
1 pn Cayenne pepper
1/4 t Cinnamon,ground
2 t Lemon juice,,fresh
-salt,To Taste
----- DOUGH ==========================
2 c Flour,all purpose sifted
6 T Vegetable oil
1 t Salt
1/2 c -water
-oil for frying

*GHEE is butter that has been cooked to separate the clear butter fat from milk solids to be able to keep it for a long time. To make it, cook 1 lb unsalted butter to a simmer and cook, partially covered, 10 to 15 minutes till most of the froth has subsided and the milk solids on the bottom of the pan are browned but not burned. Turn it off and allow it to cool a bit and separate. Strain it through several layers of cheesecloth. Seal in plastic containers. It will keep several
weeks in the fridge.

USE EITHER THE VEGETABLE OR MEAT FILLING, Vegetable Filling: Heat a large frying pan and add the ghee, potatoes, garlic, onion, and ginger. Cover and cook on low for 10 minutes, to sweat the potatoes down. Stir a few times. Don't brown. Add the remaining ingredients and continue cooking, covered until the potatoes and peas are tender, 5 minutes. Set aside to cool.

Meat Filling: Saute all ingredients until they are crumbly amd most of the liquid is absorbed. Set aside to cool.

Dough: Using a fork, blend the flour, oil and salt. Add the water and knead to form smooth dough. Wrap in plastic and refrigerate for 1 hour. Wrap in plastic and refrigerate for 1 hour. Knead the dough for 1 minute. Cut in half. Cut each half into 12 pieces. Roll in 7" circles using additional flour. Cut each circle in half. Roll sides together to make a cone. Hold the cone in your hands, with the fingers wrapped around it. Fill and seal with water into triangle. Fry in 2 inches of oil at 375F for 2-3 minutes per side. Drain.

MAKES: 48 Samosas

Source: _The Frugal Gourmet on Our Immigrant Ancestors_

[rottiedogs]

Salsa! Salsa!
Submitted by brianjwood on May 07, 2004 at 3:53 pm

DESCRIPTION
Salsa! Salsa!

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Pineapple-Papaya-Mango Salsa
Categories: Fruits,Relishes,Condiments
Yield: 6 Servings

1 Medium pineapple
1 Large papaya
2 Mangos
1 Small white (or red onion)
1 T Lime juice
Cayenne pepper,or
Or jalapeno pepper,Minced
Pepper,To Taste

Dice fruits and onion into small pieces. Toss together in a bowl
with
lime juice. To spice up salsa, add a dash of cayenne pepper or minced
jalapeno pepper to taste. this should be done a hour before dinner to
give a chance for the flavors to meld. great way to liven up grilled
or broiled meats, and fish and chicken.

-----

MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Grilled Chicken Breasts With Mango Salsa
Categories: Poultry,Main dish
Yield: 6 Servings

6 Chicken breast halves
-boneless
2 T Dark soy sauce
2 T Salad oil
2 T Honey
2 T Fresh,strained lime juice
1/2 t Salt
1/4 t Cayenne pepper
----- MANGO SALSA ====================
2 Mangos (about 1 lb. each) **
1/2 c Finely red onion,Diced
1/2 c Cucumbers - see instructions
2 Peppers,seeded and diced
Juice of two limes
1/2 t Salt
----- BASIC CAPER MAYONNAISE ==========
2 Egg yolks
1 1/2 T Strained fresh lime juice
1/4 t SALT,HEAPING

Cucumbers should be finely dice, unpeeled.-

Trim the chicken breast halves of all fat and gristle and separate the
tenderloin. Mix soy, oil, honey, lime juice, salt, and cayenne in a
shallow dish just large enough to hold the chicken in one close layer.
Marinate the chicken in this mixture for 1 hour at room temperature
or for several hours the refrigerator, turning several times. Grill
the chicken breasts for 3 to 4 minutes per side, the tenderloins
about 2 minutes per side. The chicken may also be sauteed over
moderate heat in a skillet lightly filmed with oil. The bottom of
the skillet will darken as the honey caramelizes but is easily
cleaned.

Cut the breasts in thick slices and fan on dinner plates, placing the
tenderloins along side. Spoon the salsa over the top and drizzle
with the mayonnaise.

MANGO SALSA

Slice the mango flesh from each side of the pit. One half at a time,
make an inch cut just inside the skin, then score the flesh in
3/8-inch cubes. Turn skin inside out and free the mango flesh with
the knife. Cut the cubes in inch dice, reserving any mushy pieces for
some other use. You should end up with about 1 1/2 cups. Combine
mango with all remaining ingredients and let sit 30 minutes to blend
flavor.

** Note: 1 1/2 Cups peach or papaya dice may be substituted for the
mango.

-----

MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Orange Salsa
Categories: Digest,Nov.
Yield: 1 Servings

2 lg (Florida) oranges,peeled,
Pith removed and,Diced
1 1/2 c)
1 lg Tomato,seeded and diced
(1c)
1/3 c red onion,Minced
1 t orange peel,Grated
1 t garlic,Minced
1 t ginger root,Minced
1/2 Jalapeno chili pepper
fine (2t),Minced
1/4 t Salt
1 T Fresh cilantro,or
Coriander

In a bowl combine all ingredients except the cilantro and chill,
covered, until ready to serve. Before serving, stir in the cilantro.

Posted Lu B. to the Fatfree Dig. Vol.12 Iss. 14 Nov. 15, 1994. FATFREE
Recipe collections copyrighted by Michelle Dick 1994. Used with
permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

-----

MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Oriental Salsa
Categories: Appetizers,Oriental
Yield: 4 Servings

4 lg Vine ripened tomatoes
-(diced)
1 T Sesame seed oil
1 T Extra virgin olive oil
1 Thai chili pepper,Chopped
2 T fresh cilantro,Chopped
1 T scallions,Chopped
2 T red onions,Chopped
1 T Oyster sauce
1/2 T Dark soy sauce

Mix all ingredients together. Season to taste with salt and pepper.
Chill 1/2 hour before serving. Yield: 4 servings Recipe by: EF DU
JOUR PHILIPPE CHIN SHOW #DJ9346

From: "Ed Bauman"

Date: Mon, 3 Mar 97 21:42:05 UT

-----

MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Papaya & Vegetable Salsa
Categories: Dips,Sauces,Low-fat,Vegetarian,Appetizers
Yield: 3 Servings

1 lg Papaya,peeled, seeded,
-- finely,Chopped
1 c Seeded tomatoes
-- (finely),Chopped
1/2 c seeded cucumber,Peeled
-- (finely),Chopped
1/4 c Finely green onion,Chopped
3 T Fresh lime juice
1 T fresh cilantro,Chopped
1 T Seeded jalapeno chili
-- (finely),Chopped
Low-fat tortilla chips

Combine first 7 ingredients in medium bowl. Season to taste with
salt and pepper. (Can be prepared 4 hours ahead. Cover and
refrigerate.) Let stand at room temperature 30 minutes before
serving. Serve with tortilla chips.

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Title: Papaya Cucumber Salsa
Categories: Dips,Spreads,Condiments,Salsa
Yield: 6 Servings

2 c Finely English,Diced
-cucumber,unpeeled
2 c peeled papaya (or mango)
-Diced
2 T fresh dill,Chopped
2 T White wine vinegar (or lime)
-juice

pepper

In bowl, combine cucumber, papaya, dill and vinegar. Season with
pepper to taste. Salsa can be prepared up to one day in advance;
drain liquid off before serving.

Origin: Canadian Living, February 1991. Shared by: Sharon Stevens

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Title: Papaya Salsa
Categories: Sauces,Mexican
Yield: 3 Servings

1 Papaya,peeled, seeded and
-cut into 1/2-inch cubes
1 Small red chili,seeded and
-finely,Chopped
1/2 c red onion,Chopped
1/2 c red bell pepper,Chopped
1/4 c fresh mint leaves,Chopped
2 T Lime juice

Mix all ingredients. Cover and refrigerate about 30 minutes or
until
chilled.

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Title: Pasta Salad With Pineapple-Mint Salsa
Categories: Pasta,Salads,Main dish,Low-fat
Yield: 4 Servings

1 lb Mostaccioli (or Ziti)
-OR other medium pasta
-shape,uncooked
1 sm Cucumber
8 Fresh strawberries,washed,
- hulled and finely,Chopped
2 T Coarsely fresh mint,Chopped
2 c Finely pineapple,Diced
-(fresh)
1/4 t Salt
1/2 c Low fat yogurt
1/4 c Non-fat sour cream
1/4 c Orange juice
1 T Brown sugar (or honey)

Prepare pasta according to package directions. While pasta is
cooking, peel the cucumber, trim the ends and cut it in half
lengthwise. Scoop out the seeds with a spoon and cut the cucumber
into 1/4-inch pieces.

Combine the cucumber, strawberries, pineapple and salt in a small
bowl and stir until blended. (This salsa can be made and refrigerated
up to one day in advance.)

In a small bowl, mix together yogurt, sour cream, orange juice and
brown sugar or honey.

When pasta is done, drain well and rinse under cold water. Drain
again and transfer to a mixing bowl. Add the yogurt mixture and mix
well. Toss in the fruit salsa, season to taste and serve.

Each serving provides: 904 Calories; 31.1 g Protein; 184 g
Carbohydrates; 4.5 g Fat; 0.5 mg Cholesterol; 176 mg Sodium. Calories
from Fat: 5%

Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)

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Title: Peach Dessert "Salsa"
Categories: Sauces,Desserts
Yield: 1 Servings

2 Peaches,ripe
1/3 c Coconut,grated
1/3 c Golden raisins -OR-
1/3 c -Dried cherries
2 T Orange juice concentrate-OR-
2 T Grand marnier liqueur
1 T Mint,fresh,chopped

"...perfect served over ice cream, sherbet, toasted pound cake or
yougrt cheese."

Cut peaches in half and remove pits. Dice. Combine all ingredients.
Let stand 1/2 hour before serving. MAKES: about 2 CUPS

SOURCE: Bonnie Stern's Quick Cuisine Column in Toronto Star posted by
Anne MacLellan

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Title: Peach Ginger Salsa
Categories: Condiments,Fruits,Vegetables,Low-fat
Yield: 2 Servings

1 c peaches (about 2),Cubed
1 c seeded tomato about 3,Cubed
1/4 c green onions,Sliced
2 t Sugar
2 t Cider vinegar
1 t peeled fresh ginger,Minced
1/8 t Salt
Dash of pepper,Fresh Ground

Combine all ingredients and stir well. Chill

Serve over poultry, pork or fish.

From Cooking Light July 1997 pg. 106 Typos by Kim Reese

NUTRITION INFORMATION: serving size 1/2 cup Calories 40, CFF 5%, Fat
.2g, Protein .8g, Carb 10g, Fiber 1.5g, Cholesterol 0mg, Iron .4mg,
Sodium 78mg, Calcium 9mg

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Title: Peach Salsa
Categories: Condiments,Fruits
Yield: 3 Servings

2 c Peach,ripe,peeled & diced
1/2 c Onion,red,diced
1/2 c Bell pepper,red,diced
1/2 t Jalape?o (or serrano),minced
2 t Olive oil
2 T Lime juice
1/4 c Mint,fresh,minced
2 t Ginger,fresh,grated

Combine all ingredients. Let flavors mellow for 30 minutes and
serve.

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Title: Cherry Salsa Dgsv43a
Categories: Condiments,Side dish,Fruits
Yield: 8 Servings

1 c Cherries,dark; sweet*
2 T Basil,chopped fresh
1 T Green pepper,finely chopped
1 t Lemon juice
1/4 t Worcestershire sauce
1/4 t Lemon peel,grated
1/8 t Salt
1/8 t Tabasco Sauce

Pit and chop the fresh OR frozen dark sweet cherries and combine
with
all other ingredients; refrigerate at least 1 hour. Serve as a
condiment with chicken; turkey or pork. Yield: 3/4 cup. Diabetic
Exchange: 2 T = 1/2 fruit. Also= 22 calories, 59 mg sodium, 0 mg
cholesterol, 5 gm carbohydrate, 1 gm protein, and 1/2 g, fat. Recipe
from Margaret Slocum of Ridgefield, Wash. Reformatted for you by Judy
DGSV43A

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Title: Anita's "Hot Salsa"
Categories: Sauces,Dips
Yield: 4 Servings

3 md Tomatoes
3 To 4 jalapeno peppers
Onion -- your choice
Oregano -- dash
Salt and pepper as you like

In saucepan boil tomatoes and peppers. Drain water and remove skin
from tomatoes. put in blender with remaining ingredients and blend
for a minute or until smooth, unless you prefer your salsa chunky.

Serve with tortilla chips. Makes great "Juevos Rancheros". Or make
Guacamole by adding salsa to a mashed avocado.

Recipe By :

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Title: Apple Berry Salsa With Cinnamon Chips
Categories: Salsas
Yield: 8 Servings

Chips
2 10-inch flour tortillas
Water
1 T Sugar
1 t Cinnamon
Salsa
2 md Granny Smith apples --
Peel/core/chop
1 c Strawberries -- hulled &
Sliced
1 Kiwi -- peeled and,Chopped
1 sm Orange
2 T Brown sugar
2 T Apple jelly

Preheat oven to 475. Lightly brush one side of tortillas with water.
Combine cinnamon and sugar, sprinkle over tortillas. Cut each
tortilla into 8 wedges. Place wedges on a stone or cookie sheet. Bake
5 - 7 minutes or until golden brown. Remove to cooling rack. While
tortillas are baking, zest orange (about 2 tbsp.) and juice orange
(about 1/4 cup). Combine prepared fruit, orange zest, orange juice,
brown sugar and apple jelly. Serve fruit salsa with cinnamon chips.
Yield - 8 servings Approx. 74 calories and less than 1 gram of fat
per serving

Recipe By : Guccie

From: Ladies Home Journal- August 1991

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Title: Apple Salsa
Categories: Sauces,Fruits
Yield: 6 Servings

2 md Red apples,macs or cortland
2 T Lime juice
1/2 c orange segments,Chopped
1/2 c Onion,finely chopped
1/2 c Green pepper,finely chopped
1 Jalapeno pepper,fine chop
1 Clove garlic,minced
2 T Cilantro,chopped
1 T Cider vinegar
1/2 t cumin,Ground
1 t Vegetable oil

Core and dice apples in 1/4 inch pieces. Toss immediately with lime
juice. Stir in remaining ingredients. Chill 2 hours before serving.
Good with pork, chicken, turkey and fish. Makes 3 cups.

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MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Apricot Salsa
Categories: Salsa
Yield: 1 Servings

1/2 Red Bell Pepper -- Roasted
: and chopped
: Olive Oil
1 sm Onion -- Chopped
1 sm Tomato -- Chopped
1 Jalapeno -- Finely minced
2 Apricot -- Chopped
2 TB Rum, Dark
: Apple Cider

Cut a red bell pepper in half, remove seeds, and roast half of it
(brush with olive oil and put under broiler very close to heat until
blackened, about 5 minutes). Chop.

Saute onion in about a tablespoon of olive oil until translucent. Add
tomato and jalapeno and saute about another 5 minutes, until tomato is
cooked. Add cider to cover and apricots and boil down until cider is
almost all boiled off. Chopped roasted bell pepper and stir. Add
dark rum and flambe. (light and swirl until it goes out).

Recipe By : kenf@advtech.uswest.com

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[rottiedogs]

Sabayon
Submitted by brianjwood on October 22, 2002 at 8:11 am

DESCRIPTION
Sabayon

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
A delicious invention, easy to make.
Cheers, Brian

Sabayon

Sabayons go particularly well with ice-creams or can be spooned over tarts or flans and then made into a golden brown glaze under the grill. This recipe is different from the original,. you can add almost any flavours and tastes to suit the dessert of your choice.
MAKES 900 ml (1 1/2 pints)
4 egg yolks
6 tablespoons liqueur, such as Champagne, white wine, brandy, Irish whiskey, Marsala, fruit liqueurs (pear, apple, raspberry, etc.), coffee
50 g (2 oz) castor sugar

All these flavours can be made using the same method, whisking together the yolks with the sugar and the flavour of your choice over a pan of simmering water, which will at least double the volume.
Note
The sabayon can also be made in an electric mixer. To help it along, simply warm the bowl first.
Variations
There are many other flavours that can be added to a sabayon. To this quantity, the grated zest of 1-2 lemons, oranges or limes can be added, replacing half the Champagne or white wine with the juice of the fruit. This will give you a very strong citrus fruit sabayon that will eat well with a steamed sponge or maybe ice-cream of the same flavour. Of course, all of the flavours can be mixed. A good home-made or bought raspberry ice-cream or sorbet with a lemon sabayon is delicious. Or perhaps chocolate ice-cream or steamed sponge with orange sabayon or a good white chocolate ice-cream with lime sabayon.
To add even more taste to these, three-quarters of the liquid, wine or flavouring can be replaced with lemon curd or good orange marmalade to make it even more flavoursome.
Reducing the sugar content to 25 g (1 oz) and adding 3-4 tablespoons of golden syrup with 1-2 tablespoons of water gives you an amazing golden syrup sabayon. Eating that spooned over a golden syrup steamed sponge instead or as well as custard is wonderful.
Another variation is to make an Irish whiskey sabayon to go with the Rich Stout Cake(see recipe list) to make a unique Stout Cake Pudding .

[luvpyrpom]

I made Finnish Rye Bread - I had written down the changes I had made in the ingredients but not the time in baking. Will have to make more detailed notes next time. Also made Texas Sheet Cake for work. Has anyone made a smaller version of Texas Sheet cake? Like for 2? I've seen recipes for quarter sheet size but I want to make it in a 9x9 pan. Does anyone think about half-ing the recipe for the quarter sheet? I'm going to look at both websites (here and Zen's) to see what's available.

[cwcdesign]

Cindy asked me to update you all on how she is doing, so I think I'll do it in her own words (I edited lightly):

I'm doing as well as can be expected. I had the left hip debrided again last Monday and will see the charge nurse at the wound center to have the wound vac re-attached tomorrow morning. I also have surgery to remove a squamous cell carcinoma from my upper left arm tomorrow afternoon. Tomorrow promises to be a long day.

Helen, the home nurse was here today, Sunday. She has never, EVER, seen me cry when she works on my hip wounds. Well, today was a first. It was incredibly painful. It seems that I couldn't get in front of the pain. Very frustrating. Like I said, tomorrow is going to be tough.

BTW, I'm loving my new caregiver, I call her my assistant, I hate the word 'caregiver'. Her name is Rhonda. She does a wonderful job of helping me with everything. I failed the driving test, so her being able to drive me has been a real blessing. She just does a great job of taking care of me.

And this from tonight:

I'm home. It's been a long day but everything got done. Vac re-attached and carcinoma removed. No incidents with either one.

• This topic was modified 9 years, 9 months ago by cwcdesign.

[rottiedogs]

Rye Sourdough Starter
Submitted by brianjwood on September 04, 2005 at 5:27 am

DESCRIPTION
Rye Sourdough Starter

SUMMARY
Yield 0 File under sourdough

INSTRUCTIONS
This is a longer process, so there is no point in tying up your ABM. The mixing is easy, it doesn't need to be smooth, just enough to get the yeast and water distributed. This is from the same source as the previous thread. It works fine.

RYE SOURDOUGH STARTER
Making a rye sourdough is not difficult. You'll need about 3 days to do it, but only a moment's attention each day. After you've made the starter, use some to enhance the flavour of any rye or wheat bread. A rye starter is a welcome addition to a wholewheat bread flour bread as well. Make your own good peasant bread this way. If you wish, dump all the starter into your recipe for dark bread, process on the dough setting, then pull off a cup of the dough and hold it back for the starter (old dough} you'll need in a few days.

2/3 cup room temperature spring water (recommended - not tap/faucet water)
1 cup organic medium rye flour
1/8 teaspoon bread machine yeast

Stir the water, flour, and yeast together in a clear glass or plastic container with a tight lid. Cover and put it aside in the warm kitchen for 24 hours. The next day add another 1/2 cup of flour and 1/3 cup warm spring water. Stir vigorously to mix and aerate the mixture. Cover and set it aside in the warm kitchen for another 24 hours. On the third day, repeat the
addition of flour and water. Mix again and let it stand for 8 hours or so. It will double in bulk and be lively and bubbly. Glutenous strands will stick to the spoon you stir with, and the taste will be unmistakably tangy and sour. Now, you may refrigerate it or use it in bread dough.
To use this starter, bring it back to room temperature, then add a cup of it to any rye bread recipe. Feed the starter by adding equal parts (about 1/2 cup each) flour and water every few days. Store it in a clean, covered jar in the refrigerator after the first 3 or 4 days.
Cheers, Brian

[rottiedogs]

Russian Black Bread
Submitted by brianjwood on September 04, 2005 at 5:27 am

DESCRIPTION
Russian Black Bread

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
Russian Black Bread

Ingredients:

---------------------------
1 1/2 cups water
2 tablespoons cider vinegar
2 1/2 cups bread flour
1 cup rye flour
1 teaspoon salt
2 tablespoons butter or margarine
2 tablespoons dark corn syrup
1 tablespoon brown sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon instant coffee powder
1 tablespoon caraway seeds
1/4 teaspoon fennel seeds -- (optional)
2 teaspoons active dry yeast

Cooking Directions:

Place ingredients into the bread machine in order suggested by the
machine's manufacturer. Use the whole wheat, regular crust setting.

After the baking cycle ends, remove bread from pan, place on a cake rack,
and allow to cool for 1 hour before slicing.

This recipe yields a 1 1/2 pound loaf.

Source:
"Bread Recipe.Com (ABM recipe collection) at
http://www.breadrecipe.com"
S(Formatted for MC5):
"10-20-1999 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"1 loaf"

[rottiedogs]

Rumtopf
Submitted by brianjwood on August 17, 2002 at 12:05 pm

DESCRIPTION
RumTopf

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
This will brighten anyone's Christmas, or any other festivity around that time. From me via Jill Dupleix and countless Germanic fun lovers!
Cheers, brian
RumTopf (RumPot)
be very careful to use only undamaged fruit, and not over-ripe. It is best to work in roughly 2lb quantities, though less will work.

Start the Rumtopf when strawberries are in season, ripe and cheap. Pick over the berries and scrupulously remove any damaged fruits. Wash and dry, weigh and put in a tall, lidded pottery jar, that must be glazed on the inside. Add half the fruit weight in granulated sugar, level off and add dark rum to come 3/4 inch over the contents. In season repeat with raspberries, loganberries, red and blackcurrants, dark sour cherries, stoned or un-stoned doesn't matter, peaches, apricots and nectarines, ripe and in season, stoned and sliced, yellow or red plums and greengages ditto, and finally add pears or pineapple, peeled, deseeded and chopped. With each addition, weigh the fruits , add half that weight in granulated sugar, and 3/4 inch of covering dark rum. When full (or you are tired!), cover tightly with cling film, put on the lid and store in a properly cool place until Christmas. They will in fact last almost forever if you are extremely careful to use only unblemished fruit. Serve with cream (heavy or clotted); ice cream, pancakes, pretty much what you want. It is suggested that the liquor, mixed with a sparkling wine makes a splendid cocktail.