Search Results for '("C'

[rottiedogs]

Quick Apple Crisp
Submitted by brianjwood on August 02, 2002 at 3:15 am

DESCRIPTION
Quick Apple Crisp

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
This is courtesy of the WorldWide Recipes web site
Quick Apple Crisp

For the apples:
2 lbs (900 g) tart green apples, peeled, cored, and sliced
1/2 cup (125 ml) raisins
1/4 cup (60 ml) apple juice
1/4 cup (60 ml) firmly packed brown sugar
1 tsp (5 ml) ground cinnamon
1/4 tsp (1 ml) ground cloves

For the topping:
3/4 cup (180 ml) all-purpose flour
1/3 cup (80 ml) firmly packed brown sugar
1/2 tsp (2 ml) baking powder
1/4 lb (110 g) butter, cut into small pieces

Combine the apple ingredients in a large saucepan and cook, stirring
occasionally, until apples are tender, 10 to 15 minutes. Place the
apples in a 9-inch (22 cm) pie dish. Combine the topping ingredients
in a small bowl and rub together with your fingers until the mixture
begins to form small clumps. Sprinkle the topping over the apples and
bake in a preheated 375F (190C) oven for 30 minutes. Serve warm,
chilled, or at room temperature. Serves 4 to 6.

Bon appetit from the Chef at World Wide Recipes

[rottiedogs]

Pumpkin Cookies
Submitted by brianjwood on October 13, 2002 at 10:25 am

DESCRIPTION
Pumpkin Cookies

SUMMARY
Yield 0 File under Holiday & Party Recipes

INSTRUCTIONS
It's that time. Oooooooooooooooooooh! I scared my self!for your kids.
Cheers, brian

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

Title: Pumpkin Cookies- October
Categories: Cookies,Lauri
Yield: 54 Servings

1/2 c Granulated sugar
1/2 c brown sugar,Packed
1/2 c Peanut butter
1/4 c Margarine (or butter)
-softened
1/4 c Shortening
1 Egg
1 1/4 c All-purpose flour
3/4 t Baking soda
1/2 t Baking powder
1/4 t Salt
----- CREAMY ORANGE FROSTING =========
6 c Powdered sugar
2/3 c Margarine (or butter)
-softened
1/3 c o.j. concentrate*,Frozen
Green food color
Yellow food color
Red food color

* orange juice concentrate should be thawed
Mix sugars, peanut butter, margarine, shortening
and egg in large bowl. Stir in flour, baking soda, baking powder and salt. Cover and refrigerate about 3 hours or until chilled. Heat oven to 375F. Divide dough in half. Roll each half 1/8" thick on lightly floured surface. Cut with 3" pumpkin-shaped or round cookie cutter. Place on ungreased cookie sheet. Bake 6 to 8 minutes or until light brown. Cool 2 minutes; remove from cookie sheet. Cool completely.
Prepare Frosting. Generously frost cookies with orange frosting;
frost stems with green frosting. Draw toothpick through frosting to resemble pumpkin. Frosting: Mix powdered sugar and margarine. Stir in orange juice concentrate. Reserve 1/3 cup frosting; tint with green food color for stems. Tint remaining frosting with 2 drops yellow food color for every 1 drop red food color to obtain desired shade of orange. Ghost cookies: Cut cookie dough into ghost shapes. Use milk instead of orange juice for the frosting, and omit the food colors. Use chocolate chips or slices of black gumdrops to decorate the cookies. Note: Give the pumpkin cookies faces by decorating with
candy corn, or any of your favorite candies.

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[rottiedogs]

Pumpkin Cinnamon Rolls
Submitted by brianjwood on October 13, 2002 at 7:52 am

DESCRIPTION
Pumpkin Cinnamon Rolls

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

INSTRUCTIONS
Another one, seasonal and flavourful. Enjoy!
Cheers, Brian

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

Title: Pumpkin Cinnamon Rolls
Categories: Amish,Breads,Ceideburg 2
Yield: 12 Servings

1/3 c Milk
2 T Butter
1/2 c pumpkin (or mashed),Canned
-cooked pumpkin
2 T Sugar
1/2 t Salt
1 Egg,beaten,
1 Package dry yeast
1 c Unbleached all-purpose flour
1 c Bread flour
1/2 c Brown sugar,packed
1 Top. cinnamon,Ground
2 T butter,Melted

Here's an Amish recipe that might come in handy if you got a bunch of punkin' stuff laying around. The date on this is 10/12/88. That's right++'88! I've had this pile of papers for a *long* time...

In small saucepan, heat milk and 2 Tbs. butter just until warm (120F to 130F) and butter is almost melted, stirring constantly.
In large mixer bowl, combine pumpkin, sugar and salt. Add milk
mixture and beat with electric mixer until well mixed. Beat in egg and yeast.
In separate mixing bowl, combine flours. Add half of flour mixture to pumpkin mixture. Beat mixture on low speed for 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft). Turn into lightly greased bowl then grease surface of dough lightly. Cover and let rise in warm place until doubled, about 1 hour.
Punch dough down. Turn onto floured surface. Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy to handle. On lightly floured surface, roll dough into 12- by 10-inch rectangle.
In small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle with brown sugar mixture.
Beginning with long side of dough, roll up jelly-roll style. Pinch seam to seal. With sharp knife, cut roll into twelve 1-inch slices. Place rolls, cut side up, in greased 9-inch square baking pan. Cover and let rise until nearly doubled, 30 to 45 minutes.
Bake rolls at 350F for about 20 minutes or until golden.
Remove from pan to waxed paper-lined wire rack. Cool for 10 to 15 minutes.

Makes 12 rolls.

Hayward Daily Review, 10/12/88.

Posted by Stephen Ceideberg; November 1 1992.

[rottiedogs]

Potato & Beef Tortilla Skillet
Submitted by brianjwood on October 09, 2002 at 12:35 pm

DESCRIPTION
Potato & Beef Tortilla Skillet

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
This came in my post today - enjoy it if you would like to try it.
Cheers, Brian
Potato and Beef-Tortilla Skillet

Total: 35 min
Prep: 10 min
Cook: 25 min
Makes 5 servings

1 pound lean ground beef
1 package (4.9 ounces) Betty Crocker® au gratin potatoes
3 1/4 cups hot water
1 can (11 ounces) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
1 cup shredded taco-seasoned, Cheddar or Monterey Jack cheese (4 ounces)
1 cup coarsely crushed tortilla chips

Double recipe (Learn more about scaling recipes)

1. Cook beef in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain.

2. Stir in Potatoes, Sauce Mix and hot water. Heat to boiling; reduce heat. Simmer uncovered 17 to 18 minutes, stirring occasionally, until potatoes are tender.

3. Stir in corn; sprinkle with cheese. Cover and simmer 2 to 3 minutes, without stirring, until corn is hot and cheese is melted. Sprinkle with tortilla chips immediately before serving.

[rottiedogs]

Plum Cobbler
Submitted by brianjwood on September 13, 2002 at 5:42 am

DESCRIPTION
Plum Cobbler

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
I love cobblers in any shape or form. I hope you do!
Cheers, Brian
@@@@@
Plum Cobbler

21/2lb medium-sized plums
2 oz golden caster sugar
For the topping:
2 tbsp flaked almonds
6 floz buttermilk or same quantity milk with a squeeze of lemon juice
8 oz plain flour, sifted
3 lvltsp baking powder
1 lvltsp ground cinnamon
4 oz cold, hard butter, cut into pieces
1lvltbsp demerara sugar, mixed with 1 level teaspoon ground cinnamon
pinch of salt

You will also need a baking dish about 9 in (23 cm) in diameter and 2 in (5 cm) deep.
Pre-heat the oven to gas mark 7, 425°F (220°C). To prepare the plums, slide the tip of a sharp knife, following the natural line of the fruit, all around each plum through to the stone. Then, using both hands, give it a twist and divide it in half. Remove the stone and cut each plum into quarters. Now all you do is arrange the fruit in the baking dish, scattering the caster sugar as you go. To make the topping, place the sifted flour, 1/2 a level teaspoon of salt, baking powder, cinnamon and butter into the bowl of a food processor. Then switch on and give it a pulse (on/off) action several times, until the mixture resembles fine breadcrumbs. Then pour in the buttermilk or milk and lemon juice mixture, and switch on again briefly until you have a thick, very sticky dough.
Now spoon tablespoons of the mixture over the fruit in rocky mounds – the more haphazardly you do this, the better. Lastly, sprinkle the sugar and cinnamon all over, followed by the flaked almonds, then pop the dish on to a high shelf in the oven for 30 minutes, or until it is a crusty golden brown.
Serve the cobbler warm from the oven.
Serves 6
@@@@@

[rottiedogs]

Plum & Apricot Puff Tarts
Submitted by brianjwood on August 25, 2002 at 5:45 pm

DESCRIPTION
Plum & Apricot Puff Tarts

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
@@@@@
Plum and Apricot Puff Pastry Tarts

1 (1-inch piece) vanilla bean, split lengthwise
1 tbsp sugar
Pinch cinnamon
1 (1/2-pound) frozen puff pastry sheet, thawed
2 plums, cut into 1/4-inch-thick slices
2 fresh apricots, cut into 1/4-inch thick slices
3 tbsp apricot jam, melted, strained, and kept warm

Vanilla ice cream, as an accompaniment, if desired Preheat oven to 400 degrees F. Scrape seeds from vanilla bean with a knife into a small bowl, saving pod for another use, and stir in sugar and cinnamon. On a lightly floured surface roll out pastry 1/8-inch thick and cut out 2 (6 by 5 1/2-inch) rectangles. Arrange pastry on a baking sheet and fold edges in on all sides to form 1/2-inch borders, leaving corners unfolded. Form points at corners by twisting ends and pressing them gently onto baking sheet. On pastry arrange plum and apricot slices, overlapping them slightly, in rows and sprinkle with sugar mixture. Bake tarts in middle of oven until pastry is golden brown, 20 to 25 minutes. Cool tarts on a rack and brush with jam. Serve tarts warm with ice cream.
Yield: 2 tarts, 8 to 10 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
@@@@@

[rottiedogs]

Pizza Tomato Sauce
Submitted by brianjwood on November 12, 2002 at 6:13 am

DESCRIPTION
Pizza Tomato Sauce

SUMMARY
Yield 0 File under Pizza Focaccia Flatbreads

INSTRUCTIONS
This is a very simple, but very flavourful tomato topping for pizzas. If simmered long but gently it is deliciously flavoured with basil and oregano, and if using pizza spice, a slightly aniseed taste.
I use a small tin of chopped Italian plum tomatoes for 2 pizzas. Put the tin contents in a liquidiser, add 1 tbsp olive oil; 1 tbsp sugar (less if you want); 2 cloves of peeled chopped garlic; 1/4 cup basil leaves; 1 tsp of dried oregano OR 2 tbsps fresh leaves; 1 tsp salt; a generous slug of freshly milled black pepper and whizz thoroughly. Put into a saucepan and simmer very slowly while the dough is rising. I add pizza spice, (1 1/2 tsps) to mine, but black pepper only is fine, and so is a tablespoon of pesto if you have it, especially homemade. About 15 minutes before done I stir in 1 heaped tablespoon of tomato puree to enrich and thicken it.

[rottiedogs]

Pineapple Zucchini Bread
Submitted by brianjwood on September 14, 2002 at 5:52 am

DESCRIPTION
Pineapple-Zucchini Bread

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

INSTRUCTIONS
Pineapple Zucchini Bread
Submitted by: Cece
Makes 1 - 9x5 inch loaf
Prep Time: 15 Minutes
Cook Time: 1 Hour 5 Minutes
Ready in: 1 Hour 30 Minutes
1 cup packed brown sugar
1/2 cup margarine, softened
1 cup grated zucchini
1 (8 ounce) can crushed pineapple with juice
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/2 cup chopped walnuts
1/2 cup confectioners' sugar
1 teaspoon corn syrup
1/4 teaspoon ground cinnamon

Directions
1 Heat oven to 350 degrees F (175 degrees C). Grease and flour bottom only of a 9x5 inch loaf pan.
2 In large bowl, cream brown sugar and margarine until light and fluffy. Reserve 1 tablespoon pineapple juice. Stir in pineapple, zucchini, and eggs. Add flour, baking soda, cinnamon, salt, and allspice; blend well. Fold in nuts. Spread evenly in prepared pan.
3 Bake for 60 to 70 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes, and then remove from pan.
4 To Make Glaze: Combine confectioners' sugar, reserved pineapple juice, corn syrup and 1/4 teaspoon ground cinnamon. Mix until smooth, and spoon over warm loaf. Cool completely on wire rack. Wrap and store in refrigerator.

[rottiedogs]

Pineapple And Mint Syrup
Submitted by brianjwood on August 03, 2002 at 11:23 am

DESCRIPTION
Pineapple & Mint Syrup

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Pineapple & Fresh Mint Syrup

Here’s another marriage made in heaven. I had forgotten about it until Jill Dupleix popped up again today, in The Times.

6 ¾ oz sugar (sorry, these are metric conversions!)
1 cup/8 fl oz water
Small bunch of fresh mint
1 fresh, ripe pineapple, about 2 ¼ lbs

Method: Combine sugar and water in a medium saucepan and bring to boil over medium heat, stirring occasionally. Boil 3 minutes without stirring, then remove from heat and leave to cool to room temperature. Pick leaves off mint, discarding discoloured ones, stir into the syrup and leave to infuse. Prepare the pineapple and cut into slices. Put on a suitable plate and pour the mint syrup over the slices, complete with the leaves.

Serves 4

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

[rottiedogs]

Philly Cheese Steak
Submitted by brianjwood on September 12, 2002 at 5:17 am

DESCRIPTION
Philly Cheese-Steak

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Interestingly, a 'sandwich' of steak and fried onions, put between two slices of bread, or just on one, appears in tales at least as far back as the 18th century in England (before the word 'sandwich' existed), though I don't recall cheese ever being mentioned. Truly, there is little new in gastronomy.
Cheers, Brian

Every American will enjoy dozens of Philly cheese-steaks in the course of a lifetime, but this may be a new treat for our friends in other countries. It is generally attributed to one Pat Olivieri of Pat's Restaurant (now Pat's King of Steaks Restaurant) in South Philadelphia, although others contend for the honour of inventing it. According to legend, Pat's supplier delivered a bunch of beef instead of hot dogs one day, so Pat sliced it thin, grilled it, and placed it on a bun in 1930 or 1932 - Pat wasn't sure which. He didn't add the cheese until 1948, and if you want it with grilled onions you have to ask for a "cheese with." I wouldn't have mine any other way.

Philly Cheese-Steak

Ingredients per sandwich:
2-3 very thin slices of beef (Pat's King of Steaks uses rib-eye)
Salt and freshly ground pepper to taste
1-2 slices American cheese, or cheese of your choice
Toasted hoagie (aka Carmichael) of French roll, or hot dog bun
Grilled onions

Grill the beef on a griddle or large skillet over moderate heat,
turning it several times. While still on the griddle, season with salt and pepper and top with the sliced cheese. Transfer to the roll with a spatula and top with grilled onions.
Reproduced by permission of World Wide Recipes http://www.worldwiderecipes.com
Bon appetit from the Chef at World Wide Recipes

[rottiedogs]

Philippine Corn Soup
Submitted by brianjwood on October 08, 2002 at 4:01 am

DESCRIPTION
Philippine Corn Soup

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
I do like soups, and eastern soups are usually very flavourful indeed. Enjoy
Cheers, Brian

Corn didn't arrive in the Philippines until the sixteenth century when Spanish explorers delivered it from the New World, but it was quickly assimilated into the local diet just as it has been everywhere else it has landed. To add a touch of sophistication to this rustic soup, try adding the optional crab meat in the recipe.

Philippine Corn Soup (Sopang Mais)

4 cups (1 L) whole fresh, frozen, or canned corn kernels
4 cups (1 L) water or chicken stock
2 cups (500 ml) milk
1 Tbs (30 ml) vegetable oil
2-4 cloves garlic, finely chopped
1/2 lb (125 ml) crab meat, picked over (optional)
Salt and freshly ground pepper to taste
Chopped parsley or cilantro (coriander) for garnish

Puree the corn and water in an electric food processor or blender. Strain through a sieve, pressing to extract as much liquid as possible, and discard the solids remaining in the sieve. Heat the oil in a large pot over moderate heat and saute the garlic until golden brown. Add the corn liquid, milk, and optional crab meat. Bring to a boil over moderate heat, stirring frequently. Season with salt and pepper and serve garnished with chopped parsley or cilantro. Serves 4
to 6.
Reprinted with permission from The Chef
Bon appetit from the Chef at World Wide Recipes

[rottiedogs]

Petra’s Vegetarian Selection (15 Recipes)
Submitted by brianjwood on August 13, 2002 at 10:14 am

DESCRIPTION
Petra's Vegetarian Selection (15 recipes)

SUMMARY
Yield 0 File under Misc. Recipes & Requests

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

Title: Bruschetta
Categories: Appetizers
Yield: 4 Servings

6 sl Rustic,Country Style Bread,
-- Cut 1/2" To 3/4" Thick &
-- Halved
2 Garlic Cloves,Lightly
-- Crushed
1/4 c Olive Oil
Salt

Grill or broil the bread on each side by setting the slices 4 to 6
inches from the heat source. rub each slice with a crushed garlic
clove, letting it release its pungence & fragrant juices into the bread.
Drizzle with the olive oil & sprinkle with the salt. Serve warm if you
wish. variation: bruschetta delle marche. Sprinkle bits of fresh
marjoram & grind fresh black pepper over the garlic bread. carol field,
"italy in small bites"

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

Title: Bruschetta Romana Piccante (Spicy Roman Bruschetta)
Categories: Appetizers
Yield: 4 Servings

3/4 t Red Wine Vinegar
1/4 c Olive Oil
6 T Parsley,Chopped
3 T Basil,Chopped
1/2 t Garlic,Minced
1/8 t Red Pepper Flakes -=or=-
1 Red Chili,Minced
2 T Fresh Breadcrumbs,If Needed
6 sl Italian Country-Style Bread
-- Cut 3/4" To 1" Thick &
-- Halved
1 T Olive Oil

Whisk together the vinegar & oil. Stir in the parsley & basil. Add
the garlic & pepper flakes. Leave for 2 hours to let the flavours meld.
If the mixture seems to thin, add the breadcrumbs. grill or toast the
bread slices. While they are still warm, brush with a little olive oil,
spread with the bruschetta topping & serve. carol field, "italy in
small bites"

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

Title: Eggplant In A Carriage (Melanzane In Carrozza)
Categories: Italian
Yield: 20 Servings

2 Long,Narrow Eggplants
(About 1 Lb. Each),Sliced
Crosswise 1/4-Inch Thick
1 1/2 t Salt
2 1/4 c Extra-Virgin Olive Oil
1/4 t Freshly Ground Pepper
6 oz Fresh Mozzarella Cheese
Sliced 1/8-Inch Thick
1 cn (2 Oz.) Anchovy Fillets
1/4 c Fresh Basil Leaves Plus
Several Sprigs For Garnish
3 Eggs
1/2 c All-Purpose Flour
3 c Fresh Italian Bread Crumbs
Marinara Sauce As
Accompaniment (Optional)

1. Layer the eggplant slices in a colander, sprinkling each layer
with the salt. Set aside to drain for at least 1 hour. Pat the eggplant
dry with paper towels. 2. Preheat the oven to 375f. Using 1/4 c. Of the
olive oil, brush both sides of each eggplant slice. arrange the slices
in a single layer on 2 large baking sheets. Bake for 15 to 20 minutes,
turning once, until the eggplant is tender when pierced with a fork but
still holds its shape. 3. Remove from the oven; season with eggplant
with the pepper. Cover half the eggplant with mozzarella. Finely chop
the anchovies and basil together; sprinkle over the cheese. Cover with
the remaining eggplant slices to form sandwiches. 4. In a medium bowl,
beat the eggs with 2 teaspoons of water and 2 teaspoons of the olive
oil. Coat the eggplant sandwiches with the flour, dusting off any
excess. Dip into the beaten egg, then coat the sandwiches thoroughly
with the bread crumbs, pressing gently to adhere. 5. In a large heavy
skillet, heat the remaining oil over moderately high heat to 375f or
until a small bread cube browns in about 1 minute. fry the eggplant
sandwiches in small batches until golden, 1 to 2 minutes per side.
Remove with a slotted spoon and drain on paper towels. Arrange the
sandwiches on a platter or plates and serve on their own or with
marinara sauce, garnished with sprigs of fresh basil. (the eggplant
sanndwiches can be assembled and fried early in the day. set aside on a
cookie sheet at room temperature and reheat in a 400f oven for about 5
minutes just before serving.)

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

Title: Cold Yogurt Gazpacho
Categories: Soups/Stews
Yield: 8 Servings

3 Medium Cucumbers
6 c Yogurt
2 T White Vinegar
1 T Olive Oil
3 Cloves Garlic,Minced
1 T Finely Chopped Mint
1 1/2 t Finely Chopped Dill
Salt

Peel cucumbers and slice lengthwise into halves. Scoop out seeds
from each half with spoon. Coarsely grate cucumbers to measure about 3
cups. Place yogurt in deep bowl and whisk or stir until completely
smooth. Gently but thoroughly stir in grated cucumbers, vinegar, oil,
garlic, mint and dill. Season to taste with salt. Refrigerate soup 2
hours or until thoroughly chilled. Place ice cube in each serving, if
desired. Makes 2 to 2 1/2 quarts (c) 1992 the los angeles times

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

Title: Focaccia Pugliese (Focaccia From Puglia)
Categories: Bakery
Yield: 2 Servings

----- Dough ==========================
8 oz Potatoes
1 1/4 t Dried Yeast
1 1/2 c Warm Water
3 3/4 c Durum Flour
2 t Salt
----- Topping ========================
3 T Olive Oil
1 lg Ripe Tomato,Cut Into Small
-- Pieces
2 t Capers,Rinsed
1/2 t Salt
1/2 t Oregano

About 20 minutes before making the dough, peel the potatoes & boil
them until they are tender. Drain & mash them. Use the potatoes while
they are still warm. stir the yeast into the warm water in a large
mixing bowl. Add the flour, potatoes & salt in two additions. Mix
together. Knead for 10 minutes. Place the dough in a lightly oiled bowl,
cover & let rise till doubled. divide the dough in half & shape into
a ball. Place each ball into a well oiled 9" round baking pan & stretch
the dough towards the edges. cover, let sit for 10 minutes & then
stretch a little more. Cover again & leave until it has doubled.
preheat the oven to 400f. Dimple the dough with your finger. sprinkle
with olive oil & spread with tomatoes, capers, salt & oregano. Bake for
25 to 30 minutes until golden. Cool on wire racks & eat at room
temperature. carol field, "italy in small bites"

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

Title: Lemon Tagliatelle
Categories: Vegetarian
Yield: 2 Servings

175 G Tagliatelle
50 G Greek Strained Yoghurt
1/2 Rind Of Lemon
1/2 T Olive Oil
1/2 t Grated Nutmeg
Seasoning

1. Cook the tagliatelle according to instructions until al dente.
drain thoroughly. 2. Place the yoghurt in a small pan with the
remaining ingredients. bring to the boil then pour onto the pasta, stir
well to coat and serve at once. serve with the spring vegetables in a
parcel.

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

Title: Pesto Toscano (Tuscan Pesto)
Categories: Main
Yield: 6 Servings

18 oz Fresh Kale
2 Garlic Cloves,Minced
1 t Salt
3/4 c Olive Oil

Wash the kale well in cold water & pat it dry. Cut away the ribs &
stem of the kale, leaving only the leafy greens. Combine all the
ingredients in a food processor & process to form a thick paste. will
keep in the refrigerator for 5 or 6 days. variation: for a mellower &
less robust flavour, blanch the kale in boiling water for 3 to 5
minutes. serves 12 as an appetizer on crostini. carol field, "italy
in small bites"

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

Title: Rhubarb Raisin Crumble
Categories: Vegetarian
Yield: 8 Servings

3 lb Rhubarb,Trimmed *
1/2 c Strawberry Preserves **
1/2 c Raisins
1 T Finely Grated Orange Zest***
2 c Granola,Pref. Maple Walnut
Maple Syrup To Taste

*note: rhubarb should be in 1-inch slices. **use fruit-sweetened
preserves. ***use organic if possible. combine ingredients in a
heatproof pan 13x8x2 inches. The combined ingredients will seem dry;
don't be concerned; the rhubarb will give up considerable liquid as it
cooks. Place pan in a cold oven, set temperature to 375 f, and bake
uncovered for 15 minutes. Stir and continue baking until rhubarb is
tender but still firm, about 10 to 15 minutes more. add maple syrup to
taste if more sweetness is desired. notes: this recipe makes a big
batch; it can easily be cut in half. when stored in the refrigerator
overnight, this dish takes on a pudding-like texture. source: lorna
sass, cooking from an ecological kitchen (william morrow)

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Title: Spanakopita Peloponnisos (Peloponnese Spinach Rolls)
Categories: Appetizers
Yield: 8 Servings

1 kg spinach 1 md onion; chopped 1 leek; chopped 1 c chopped spring
onions 1/3 c olive oil 1/2 c chopped parsley 3 ts chopped dill or
fennel 14 ts ground nutmeg salt freshly ground black pepper 8 fillo
pastry sheets olive oil (or butter) - for assembling rolls serves: 6-8
oven temperature: 180c (350f) cooking time: 50 minutes wash spinach
well and cut off any coarse stems. Chop coarsely and put into a large
pan. Cover and place over heat for 7-8 minutes shaking pan now and then
or turning spinach with a fork. Heat just long enough to wilt spinach
so that juices can run out freely. Drain well in colander, pressing
occasionally with a spoon. gently fry onion in olive oil for 10
minutes, add chopped leek and spring onions and fry gently for further
5 minutes until transparent. place well-drained spinach in a mixing
bowl and add oil and onion mixture, herbs and nutmeg. Blend thoroughly,
adding salt and pepper to taste. place a sheet of fillo pastry on work
surface and brush lightly with olive oil. Top with 3 more sheets of
pasry, brushing each with oil. brush top layer lightly with oil and
place half the spinach mixture along the length of the pastry towards
one edge and leaving 4 cm (1-1/2 inches) clear on each side. fold
bottom edge of pastry over filling, roll once, fold in sides then roll
up. Place a hand at each end of roll and push it in gently like a
concertina. Repeat with remaining pastry and filling. Place rolls in an
oiled baking dish leaving space between rolls. Brush tops lightly with
oil and bake in a moderate oven for 30 minutes until golden. Serve hot
cut in portions. source: the complete middle east cookbook - by tess
mallos isbn: 1 86302 069 1 typed for you by karen mintzias

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Title: Spring Vegetables In A Parcel
Categories: Vegetarian
Yield: 2 Servings

325 G Baby Vegetables
----- Suggestions For Vegetables =====
New Potatoes
Courgettes
French Beans
Asparagus Tips
Carrots
Cauliflower
Sweetcorn
37 1/2 G Toasted Hazelnuts,Chopped
2 T Extra Virgin Olive Oil
1/2 T Balsamic Vinegar
2 T Chopped Fresh Herbs
----- Suggestions For Herbs ==========
Basil
Chervil
Chives
Tarragon

1. Preheat the oven to 200c/400f/gas 6. Cut circles of baking
parchment (one for each serving), 30cm in diameter, and make a fold
down the centre. 2. Trim the vegetables and cut any larger ones into
similar sized pieces. Divide between the paper circles and scatter with
hazelnuts. Mix the oil, vinegar, herbs and seasoning and sprinkle over
the vegetables. 3. Fold over the paper to enclose the vegetables and
crimp the edges together to seal. Place on a baking sheet and bake for
25-30 minutes until the vegetables are tender. serve with the paper
just open, accompanied by lemon tagliatelle.

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

Title: Stuffed Cabbage With Rice & Pine Nuts Avgolemono
Categories: Greek
Yield: 6 Servings

Karen Mintzias
2 md Cabbage Heads
3 T Clarified Butter
1 md Onion,Chopped Fine
1 c Water
1 c Raw Long Grain Rice
1/4 c Raisins Or Currants
1/2 c Pine Nuts
1/4 c Chopped Fresh Parsley
1/4 c Chopped Fresh Dill
Salt & Freshly Ground Pepper
3 Eggs
1 Lemon,Juice Only
2 T Butter,Cut Into Bits

Plunge cabbages into boiling salted water and cook about 8 minutes,
then drain thoroughly and set aside while you prepare the filling. In a
heavy skillet heat the clarified butter, add the chopped onions and
cook until soft and transparent. Add the water and bring to a boil,
then add the rice and stir. Lower the heat and simmer gently until the
rice has absorbed the liquid, approximately 15 minutes. Remove from
heat and add the raisins or currants, pine nuts, parsley, dill and
season with salt and pepper. Cool. Separate 2 of the eggs and mix the
egg whites into filling. Reserve the yolks for the avgolemono. stuff
and roll the cabbage leaves, using one heaping tablespoon filling, roll
up snugly, then place, seam side down, in a casserole. dot with butter
and add water to cover, then cover cabbage rolls with an inverted plate
and cover casserole. Simmer for approximately 1 hour, then transfer to
a warm serving dish and keep warm. Strain the remaining liquid for the
avgolemono sauce. Beat the remaining eggs and yolks for 2 minutes.
Continuing to beat, gradually add the lemon juice. Then add the 1-1/2
cups cooking liquid by droplets, beating steadily, until all has been
added. Cook over hot water, not boiling, stirring constantly until the
sauce thickens enough to coat a spoon. pour over the cabbage rolls and
serve hot. From: "the food of greece" by vilma liacouras chantiles,
avenel books, new york. typed for you by karen mintzias

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

Title: Teriyaki Grilled Corn
Categories: Grill
Yield: 6 Servings

1 T Brown Sugar
1 T Tomato Paste
1/4 t Cornstarch
2 T Water
1 t Sesame Seeds
6 Ears Fresh Corn

Place all ingredients, except corn, into a pot. Whisk togetehr &
bring to a boil, stirring constantly. Reduce heat & simmer for 1 minute.
Remove from heat. prepare grill. Husk corn & grill covered for 5 to
10 minutes. When almost done, baste with glaze two or three times. per
serving: 70 cal.; 1g prot.; 0.4g fat; 15g carb.; 6mg sod.; 4g fiber.
"vegetarian times" july, 1993

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

Title: Three Bean Chili
Categories: Vegetarian
Yield: 6 Servings

----- Bean Mixture ===================
1 cn 16 Oz Chili Beans In Spicy
Broth,Undrained
1 cn 16 Oz Black Beans,Drained
1 cn 16 Oz Pinto Or Red Kidney
Beans,Drained
1 cn 14 1/2 Oz Mexican Style
Stewed Tomatoes,Undrained
3/4 c Vegetable Broth
1 T Ground Cumin *
1 T Chili Powder *
1 lg Red Or Green Bell Pepper
1 t Unsweetened Cocoa **
Optional
----- Toppings =======================
Sour Cream
Preshredded Cheddar Cheese
Chopped Cilantro
Diced Avocado
Prepared Salsa Or
Picante Sauce

*or to taste. **for a richer, darker chili, stir in the cocoa along
with the chili powder. combine all ingredients in a large saucepan.
Cover and bring to a boil over high heat. While beans are cooking, chop
bell pepper and stir into chili. Reduce heat to medium, cover and
continue cooking for 10 minutes, stirring occasionally. serving
suggestions. Serve with corn bread or corn muffins and toppings for
chili as seen above. meatless dishes in 20 minutes

-----

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

Title: Vegetable Lasagne:
Categories: Main
Yield: 8 Servings

9 Lasagne Noodles
-(Or As Much As Needed)
1 lb Tofu
1/2 c Tomato Paste (Or Sauce)
1 -To
2 c Tomato Sauce
-(As Much As Desired)
1 bn Chard (Or Spinach)
3 T Nutritional Yeast
1/2 t Salt
1 t Thyme
1 t Basil
3 T Canola Oil
3 sm Onions,-Or-
1 lb Mushrooms
3 Celery Stalks
1 1/2 c Cauliflower

Mash up the tofu in a bowl and add salt, nutritional yeast, spices,
tomato paste. Chop the celery, caulflower, and onion finely and saute
in oil. When mostly cooked add the mushrooms, sliced. When the
mushrooms are done, add the vegetables to the tofu and mix well. cook
the lasagne noodles in water until done. This can be done beforehand to
save time. Grease your casserole pan lightly with some oil to help
prevent sticking. Place a layer of noodles down and spoon some tomato
sauce over it. Put a layer of tofu/veggies down. saute the chard (or
spinach) in a pan with just a little bit of oil. when completely cooked
down and soft, add half to the lasagne, spreading evenly over the layer.
Add more sauce then noodles, then tofu than another layer of chard.
Top with more sauce, more noodles and a large amount of sauce (to
prevent any burning or drying out of the noodles when they're cooked).
Preheat oven to about 350 or 375 and cook roughly 35 minutes, or until
bubbly and hot. Serve! I guarantee it'll be among the best lasagne
you've ever had.... from: tara@starburst.Umd.Edu (tara mcdermott)
@newsgroups: rec.Food.Veg

-----

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

Title: Vegetable Risotto
Categories: Main
Yield: 4 Servings

4 Celery Sticks,Sliced
1 Green Pepper,Chopped
4 oz Carrots,Sliced
2 lg Onions,Chopped
2 T Olive Oil
2 Garlic Cloves,Crushed
8 oz Walnut Pieces
6 oz Long Grain Rice
Salt & Pepper
1 pt Vegetable Stock
1 lb Tomatoes,Peeled & Quartered
4 oz Black Olives
4 oz Sweet Corn
4 oz Frozen Peas
4 T Chopped Fresh Herbs

Heat oil in the wok & add the garlic & walnuts. Fry stirring
frequently till the nuts are slightly browned. Remove them with a
slotted spoon. Add the prepared vegetables & cook till slightly
softened. Stir in the rice & season to taste. Pour in the stock & bring
to a boil. Cover, reduce heat & simmer gently for 10 minutes or so.
mix together the tomatoes & olives. Stir corn & peas into the vegetable
mixture in the wok. Place tomatoes & olives on top, do not stir them in
& replace the lid. Simmer for 5 minutes. All the stock should be
absorbed. Before serving, stir in olives & tomatoes, nuts & herbs.
Serve with a salad. bridget jones, "wok cookery"

-----

[rottiedogs]

Peruvian Chicken 3 Times!
Submitted by brianjwood on August 18, 2002 at 10:52 am

DESCRIPTION
Peruvian Chicken 3 Times!

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
Browsing through websites, found these. Just for interest!
Cheers, Brian
@@@@@
Peruvian Chicken (Aji De Gallina)

4 l b chicken
1/2 C oil
1/2lb nuts , such as walnuts, chopped
2tsp garlic , minced
6 chili , liquidized
4 bread slices
1Can evaporated milk , large
4 oz Parmesan cheese , grated
1 large onion , finely chopped
salt and pepper to taste
6 potatoes
olives, hard boiled eggs
boiled rice, enough for 8 servings

Boil chicken in salted water. Bone and break into bite size pieces. In a saucepan, heat oil and fry onion, garlic, and chili peppers. Salt and pepper to taste. Fry until golden. Add bread, soaked in chicken broth, crusts removed. Cook slowly for 10 minutes; then add chopped nuts, grated cheese, and chopped chicken. 2 or 3 minutes before serving, add
evaporated milk. Decorate with halved potatoes, eggs quartered
lengthwise, and olives. Serve with boiled rice.
Recipe By : "Peruvian Dishes", compiled by Brenuil, edited by A.B.C. S.A
Serving Size : 8 Preparation Time :0:00
Categories : Poultry, (Chicken Peruvian)
@@@@@

@@@@@
Papas A La Arequipena (Peruvian)

4 Chiles anchos
2tbsp Achiote Oil
6 Potatoes -- med. Idaho
1 Lemon or Lime juice
1cup Olive oil
8 Lettuce leaves
1 Garlic clove
1/4C Coriander
2 Chiles Jalapeno
2 Eggs -- hard-boiled
1tbsp Salt
2 Corn ears
1 1/4C Walnut pieces
1/2C Black olives (Calamata type)
1/2 lb Feta cheese

Remove the stems from the chiles ancho and shake out the seeds. Roast each pepper until toasted. Soak the peppers in warm water for approx 20 min. Boil potatoes in their skins until tender, approx. 20-30 min. In a food processor, put half the olive oil with the garlic, jalapenos, salt, and anchos (reserve the liquid from the anchos). With the motor running, add half the walnuts with enough of the reserve pepper liquid to make a smooth
puree. Add remaining oil, half the cheese, and blend again. Chop remaining walnuts coarsely and crumble remaining cheese. Combine with the puree, add black pepper, and season to taste. Peel potatoes and put them through a ricer. Add the achiote oil, lemon juice, and whip into a smooth puree.Place lettuce leaves on a serving platter, mound the potatoes in the center and pour the sauce over the top. Sprinkle with coriander, and surround with sliced eggs corn (sliced vertically) and olives.
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables Potatoes And Other Tubers. Peruvian
@@@@@

@@@@@
Escabeche De Pollo (Peruvian)

1 Chicken -- approx. 4 lb
12 Parsley sprigs
1 1/2 tbsp Salt
2 C Red wine vinegar
1/2 C Achiote oil
4 C Red wine
12 Garlic cloves
3 Carrots
12 Onions -- small
4 Celery stalks
3 Chiles serranos/jalopeno
2 Red peppers
4 Bay leaf
2 Green peppers
1tsp Cayenne pepper

Cut chicken in 8 serving, sprinkle with salt. Heat oil in large skillet and brown chicken slowly, approx. 8-10 min for the breast and 20-30 for the leg and thigh. Remove chicken and set aside. Add garlic and onions to skillet and cook until they are golden brown, approx. 5 min. Add the chile, bay leaves, cayenne, remaining salt and thyme. Saute 1-2 min. Add vinegar and red wine, bring to a boil and simmer 15 min. Add carrots (2.5
by 0.5 in strips), celery (diagonal slices 1.5 in wide), and cook 10 min. Add red and green peppers (cut in 1.5 in triangles) and simmer 5 min. Pour marinade over the chicken and let cool.
Serving Size : 6 Preparation Time :0:00
Categories : Peruvian Poultry, Chicken
@@@@@

[rottiedogs]

Pecan Cheese Biscuits
Submitted by brianjwood on September 16, 2002 at 2:43 am

DESCRIPTION
Pecan-Cheese Biscuits

SUMMARY
Yield 0 File under Holiday & Party Recipes

INSTRUCTIONS
A variant for one of those parties!
Cheers, Brian

@@@@@
Pecan-Cheese Biscuits

3/4 cup(180 ml) butter at room temperature
1 1/2 cups(375 ml) grated extra-sharp Cheddar cheese
1/4 cup(60 ml) grated Parmesan cheese
1 1/2 cups(375 ml) all-purpose flour
1 tsp(5 ml) salt
Cayenne pepper to taste
1 cup(250 ml) finely chopped pecans

Combine the butter and cheeses in a food processor and process until smooth. Sift the flour, salt, and cayenne directly into the food processor and process until the mixture begins to form a ball. Add the pecans and pulse just until the pecans are mixed in. The mixture will be very soft. Divide the dough into three equal parts and place each on a piece of wax paper. Fold the paper over the mixture and roll into logs about 1 inch (3 cm) in diameter. Refrigerate until thoroughly chilled, about 1 hour. Roll the chilled dough into a more regular round shape if desired. Unwrap the logs immediately prior to baking and slice into rounds 1/4 inch (5 mm) thick. Place 1/2 inch (1cm) apart on an ungreased baking sheet and bake in a preheated 350F
(180C) oven until light golden brown, about 15 minutes. Cool on a wire rack and store in an airtight container. Makes about 48
biscuits.
Reproduced by permission of World Wide Recipes http://www.worldwiderecipes.com
Bon appetit from the Chef at World Wide Recipes
These are really an updated version of the classic cheese straws that have made an appearance at every Southern reception and church social for as long as anyone can remember.
@@@@@

[rottiedogs]

Peas With Bacon
Submitted by brianjwood on August 21, 2003 at 5:44 am

DESCRIPTION
Peas With Bacon

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
This is a typical Italian way to do fresh, small peas. I use frozen Petit Pois (little peas) which just need heating through.
About 3/4 lb peas
2 - 3 shallots (or scallions) chopped finely
4 oz of streaky bacon, cut 1/8th inch thick.
1 tbsp chopped flat leaved parsley
White wine, or stock, or a mix of the two.

Cut the bacon into 1/8" cubes and fry gently in a non stick pan until semi crisp, and the fat melted. Add the peas and enough liquid to barely cover,the chopped parsley, and heat through, stirring occasionally. When warmed through (or cooked, if fresh peas, maybe 15 minutes if SMALL), add freshly grated black pepper to taste (lots!) and serve with veal chops, chicken breasts, lamb chops, or even burgers.