Search Results for '("C'

[rottiedogs]

Pear And Gorgonzola Salad
Submitted by brianjwood on August 13, 2002 at 3:04 am

DESCRIPTION
Pear & Gorgonzola Salad

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
There is a version of gorgonzola which is a sandwich of gorgonzola and a creamy cheese that would work very well with this. If I ever remember what it is called, I'll edit the recipe!

Pear and Gorgonzola Salad

4 to 6 cups (1 - 1.5 L) mixed greens, trimmed,
washed, and dried
1/2 cup (125 ml) basic vinaigrette sauce (recipe follows)
2 pears, cored and sliced
1/4 lb (110 g) Gorgonzola or other good quality
blue cheese, crumbled
1 cup (250 ml) walnut halves, toasted and coarsely
chopped

Toss the greens with most of the vinaigrette and divide between
individual salad plates. Arrange the pear slices on top and sprinkle
the Gorgonzola over all. Top with the toasted walnuts and remaining
vinaigrette. Serves 4 to 6.

Basic Vinaigrette Sauce

1 Tbs (15 ml) finely chopped shallot or onion
1 tsp (5 ml) Dijon-style mustard
1/4 cup (60 ml) red wine vinegar
Salt and freshly ground pepper to taste
3/4 cup (180 ml) extra virgin olive oil

Combine the shallot, mustard, vinegar, salt, and pepper in a small
mixing bowl and whisk until thoroughly combined. Add the oil in a
thin stream, whisking constantly. If the sauce separates before being
used it me be recombined by whisking vigorously for a few seconds.
Makes 1 cup (250 ml).

Bon appetit from the Chef at World Wide Recipes

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

[rottiedogs]

Peach Icecream Double Thick
Submitted by brianjwood on August 07, 2002 at 4:10 am

DESCRIPTION
Peach Icecream (Double Thick!)

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
This was supplied by Joanski of Southern California, a friend from another Circle.
Nice for a summer's day! Enjoy!
---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Peach Ice Cream (Double-Rich) (Jb)
Categories: Desserts
Yield: 1 Quarts

1 c Light cream
1 T Vanilla extract,or piece
-1-½" piece,Scraped
3 egg yolks
1/2 T fine sugar
pn Salt
2 c Heavy cream
2 lg or medium sized peaches
2 t lemon juice,strained
1 T Sugar,very fine granulated

[Note: This is from an old newspaper article run in the washington
star dated 8/1/79 by lisa yockelson (i have one of her cookbooks) so
i'm assured of its quality. Made back in md. ]
Pour the light cream into a small saucepan and add the vanilla bean
which has been slit down the middle to expose the tiny seeds.
Alternately, split it and remove the seeds with a knife scraping them
into the cream. Place over moderate heat and heat until quite hot; tiny
bubbles should appear around the edges and a skin should form over the
top.

In a mixing bowl, beat the egg yolks, granulated sugar and salt
together until thick and creamy. Strain the hot cream into the egg-
sugar mixture, stirring constantly. Return the egg cream mixture to a
clean saucepan (non-reactive one) or the top of a double boiler set
over hot water. Cook the custard base over low heat, stirring, until it
lightly coats the back of a wooden spoon. The mix should never approach
a simmer, or the egg yolks will curdle. When the liquid has turned into
a lightly thickened smooth custard, remove it from the heat and stir to
cool. Pour in the heavy cream ½ cup at a time. Stir in the vanilla
extract now, if you are using it. Transfer the ice cream base to a
storage container. Cool to room temperature then refrigerate, covered
for at least 5 hours, preferably overnight.

Shortly before the ice cream is to be churned, dip the peaches into
boiling water for 15-seconds, immerse in cold water and peel off the
skins. Cut the peaches in ½, remove the pit and cube. Toss the peaches
in the lemon juice and finely granulated sugar, then crush lightly and
refrigerate, covered, until needed.

Scrape the chilled custard mixture into the can of an ice cream machine.
Process the ice cream according to the mfgs. directions. Halfway
through the freezing time, stir in the prepared peaches and complete
the freezing process. This will need to be removed from the I.C.
machine, and stored in another container in the freezer to ripen.

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

[rottiedogs]

Pea And Ham Soup
Submitted by brianjwood on August 21, 2003 at 5:41 am

DESCRIPTION
Pea & Ham Soup

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
This is a hearty country soup I first encountered in Germany. It is simple, economical, and bursting with flavour. Perfect for a cold Winter's day, with lots of crusty, fresh bread.

1 large onion, peeled and sliced
12 oz split green peas*
Chicken stock
Smoked knuckle of pork (about 1/2 lb)**
Seasoning to taste.

* These are NOT lentils, they are small, about 1/8th inches across, maybe less, and come either green or yellow. We have always called them split peas, and they are used in Pease Pudding, a delicious accompaniment to Boiled Beef & Carrots! You will find them in a wholesale 'Scoop & Weigh' type of store, I am sure, maybe called soup thickeners.
** If the knuckle is very fatty, take off the skin and remove most of the fat and discard. Then use the skin and meat in the recipe.

Method
Sweat the sliced onions gently in butter, in a heavy bottomed pan, for about 15 minutes until soft, but not browned. Add the split peas, enough chicken stock, preferably home-made, to cover the peas to the same depth. Bring to the simmer, stirring well at first, add the pork knuckle, and continue simmering, stirring from time to time until the peas are completely mushy, maybe 40+ minutes. The heat should be very low, just barely at the simmer. After 10 minutes or so, skim off any scum that may rise to the top. If the soup looks too thick, add some more chicken stock, 2 fl oz at a time. It should be like heavy pouring cream. When the peas are fully soft and mushy, take out the pork, liquidize the peas thoroughly, then check the seasoning and adjust. I rarely add salt, but always plenty of fresh ground black pepper. Cut the pork meat into small chunks, (discard the skin) and keep warm. Serve into bowls and add a piece or two of meat to each bowl. N.B. When this soup cools, it thickens considerably. To reheat, add some stock, or water, and heat over a low flame, stirring regularly to avoid the bottom catching. It's far easier, covered, in a microwave on about 1/2 or 3/4 power.
Serves 6 - 8

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

[rottiedogs]

Pain Au Levain Using ABM
Submitted by brianjwood on May 21, 2005 at 4:44 am

DESCRIPTION
Pain au Levain Using ABM

SUMMARY
Yield 0 File under sourdough

INSTRUCTIONS
I don't know how many of you bake bread with an ABM. For those who do and want to try sourdough, here is a great way to start.
Cheers, Brian
ps I'll post a bit on Starters if you are interested.

PAIN AU LEVAIN French Bread From a Starter
Dough Setting Makes two 14-inch baguettes, one 12-inch round loaf, or two 12-inch torpedoes
This simple bread is as basic as life and breath. Make it the first day using any starter then hold back a cup of the dough and use it the next day in another Pain au Levain. Use old dough 3 or 4 times and you'll see the flavour changes every time. Soon, you'll have a divine, sour torpedo with largish holes and a mouth-watering flour-dusted crust. The texture will be chewy, the crust crisp. You may also form the dough into
baguettes or one high round loaf And because you made the
dough with a starter, it will keep quite well up to 4 or 5 days.
You'll note we specify organic bread flour and spring water for this recipe. For best results with this or any starter-made bread always use these unadulterated ingredients.
Holding back a cup of dough, you'll still have plenty the first day to make two generous torpedoes or baguettes, or one high round loaf. If you wish to use all the dough the first day, make three torpedoes or baguettes or one 14-inch, high round loaf.
You can add roasted red and yellow onions, along with leeks, scallions, and pepper to baguettes, or pecans and raisins to torpedo- shaped flour-dusted loaves. We love rosemary and olives added to one big batard or sun-dried tomatoes and fresh Mediterranean herbs in a loaf we shape into a flattish
round. But unadulterated Pain au Levain is the most basic bread and the one with which your reputation can be made. It requires that you run the dough cycle twice, first to make a Poolish (sponge) with a starter and additional flour and water, and again with the addition of the final ingredients. Then,
add any extras you wish, shape the loaves, raise them, and bake on a stone, spritzing the oven with water. Don't blame us if after you've made this bread 5 or 6 times the people who eat at your table burst into tears. Beauty does that to some of us. We can't help it.
SPONGE
1 1/4 cups organic bread flour
1/2 cup warm spring water (around 95 F, not higher)
3/4 cup any sourdough starter ( the one you have bubbling)at room temperature
DOUGH
1 teaspoon bread machine yeast
1 cup warm spring water
3 cups organic bread flour
1 teaspoon salt
1 egg white whisked with 2 tablespoons water for glaze
Make the sponge by combining the flour, water, and starter in the bread machine pan. Process on the dough setting. Now, add the bread ingredients, except egg wash, to the pan. Process again on the dough setting. Once the second dough cycle is complete, you'll see that you have a wet, soft dough. That's what you want. Remove the dough to a work surface dusted
with flour. Cut off 1 cup of dough, place it in a jar, cover, and refrigerate for a Pain au Levain that you might make tomorrow or anytime during the next week or so. If you want a heightened sour taste, store the starter in a cool place, but not in the refrigerator. Divide the remaining dough in two pieces and form it into baguettes, a round loaf, or torpedo shapes . Place the shaped dough in a banneton to rise, or,
if you've made torpedoes or baguettes, place on parchment or in a baguette-shaped pan for the final rise. Cover the dough with plastic wrap and let it rise until nearly doubled in bulk, about 1 hour.
Preheat the oven with a stone in place on the middle rack to 450 F. for about 30 minutes. Just before baking, roll the loaves from the banneton onto a cornmeal-dusted peel. Slash the loaves diagonally with a razor or sharpknife 3 or 4 times. Slash a round loaf in a criss-cross pattern. Glaze the
loaves with the egg white wash, then quickly pop them onto the stone in the preheated oven. If you're using a baguette-shaped pan, you can place it directly on the middle rack of the oven instead. Spritz the oven 4 or 5 times with plain water during the first 10 minutes of baking.
Bake the loaves until done, about 30 minutes for torpedoes or round loaves, 20 minutes for baguettes. The crust will be a lovely caramel colour. Turn the bread out and cool on a rack.

To gild the lily,
you may make any of the following additions to the basic Pain au Levain
PAIN AU LEVAIN WITH ONIONS AND BACON
After the completion of the second dough cycle, remove the dough to a lightly floured board. Punch down, then form into a tight ball. Rest under the bread machine pan for 10 minutes or so, while you cook 3 pieces of bacon until crisp but not dry. Crumble the bacon into the dough and form the dough into an 8-inch round. Let the dough rise a final time, covered, on parchment or a cornmeal-covered peel. Cut an X in the middle of the raised loaf and insert half a large round peeled onion, cut side up. Now make 4 straight slashes around the edge of the top of the bread, forming a square. Finish with an egg white wash. Bake on a stone in a 450? F. oven until the crust is a deep mahogany colour and the bread is done through, about 30 minutes. Cool on a rack. Leave out the bacon if you wish, and saute about 3/4 cup onions - red, yellow, or green onions with tops, and fold into the bread dough instead.
PAIN AU LEVAIN WITH OLIVES AND ROSEMARY
2 tablespoons chopped fresh rosemary needles
1/2 cup whole pitted Mediterranean black olives
After the second dough cycle is completed, remove the dough to a lightly floured surface, and knead in the rosemary and olives. Form the dough into a tight ball, turn the bread machine pan over it, and let the dough rest for 30 minutes. Now, shape into a batard and let it rise, covered, on parchment
until nearly doubled in bulk, about 30 minutes. Bake as directed above.

[rottiedogs]

Lime Mousse
Submitted by brianjwood on May 09, 2004 at 5:02 am

DESCRIPTION
Lime Mousse

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
@@@@@
Lime Mousse
C:Desserts
M:Limes &cream
S: 6-8
N:The sweet tartness of the limes and the buttery smoothness of the mousse make this one a genuine keeper.Recipe adapted by The Chef At Worldwide from The Silver Palate Cookbook by Julee Rosso and Sheila Lukins.

8 Tbs (110 g) butter
5 eggs
1 cup (250 ml) sugar
3/4 cup (180 ml) lime juice
Grated zest of 5 limes
2 cups (500 ml) heavy cream

Melt the butter in a pot set over, not in, simmering water. Beat the eggs and sugar in a bowl until light and fluffy. Stir into the melted butter and cook gently, stirring constantly, until the mixture thickens to a custard consistency, about 8 minutes. Remove from the heat, stir in the lime juice and zest, and cool to room temperature. Whip the cream until it is very stiff (just before it turns to butter), and fold in the lime mixture. Pour into 6 to 8 serving cups (wine glasses are nice) or a serving bowl and chill for at least 2 hours before serving.
@@@@@

[rottiedogs]

Light Rye Bread
Submitted by brianjwood on February 12, 2005 at 9:05 am

DESCRIPTION
Light Rye Bread

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

INSTRUCTIONS
Light Rye Bread

Ingredients:

=== SMALL LOAF - 1 lb MACHINE ===
3/4 cup water
1 tablespoon oil
1 tablespoon molasses
1 1/2 cups Robin Hood Best For Bread
homestyle white flour
1/2 cup rye flour
1 teaspoon caraway seeds
2 teaspoon Purity cornmeal
1/2 teaspoon salt
3/4 teaspoon Robin Hood/SAF Perfect Rise Gourmet Yeast

=== LARGE LOAF - 1 1/2 to 2 lb MACHINE ===
1 1/3 cups water
2 tablespoon oil
1 1/2 tablespoon molasses
2 2/3 cups Robin Hood Best For Bread
homestyle white flour
1 cup rye flour
1 1/2 teaspoon caraway seeds
1 tablespoon Purity cornmeal
1 teaspoon salt
1 teaspoon Robin Hood/SAF Perfect Rise Gourmet Yeast

Select loaf size. Add ingredients to machine according to manufacturer's directions. Select WHITE cycle.

Quick Note: Decrease yeast slightly for a denser texture.

This recipe yields 1 loaf.

Comments: Enjoy plain or add caraway seeds to suit your taste. This light rye has a lighter than usual texture, making it a perfect partner for shaved smoked meat. And depending on whether you add seeds or herbs, you can save the bread crusts (provided there are any left over) and crush into bread crumbs.

Source:
"Robin Hood Multifoods Inc. (Bread Machine Collection) at
http://www.robinhood.ca"
S(Formatted for MC5):
"10-14-1999 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"1 loaf"

[rottiedogs]

Lemony Chicken Soup With Okra
Submitted by brianjwood on October 29, 2002 at 5:45 am

DESCRIPTION
Lemony Chicken Soup With Okra

SUMMARY
Yield 0 File under Family / Ethnic / Regional

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

Title: West African Lemony Chicken-Okra Soup
Categories: Soups,One dish
Yield: 5 Servings
2 Juice of 2 Lemons
6 c Chicken broth (or Water)
3 x Tomatoes, peeled and choppped
2 c Sliced Okra (or 1 can 15 oz)
2 ts Salt
1/2 ts Ground Red Pepper
1 x Broiler chicken, (2 1/2 lbs)
1 x Lge Onion, peeled and chopped
1 can Tomato Paste (6 oz.)
1/3 c Uncooked long grain Rice
1/4 ts Pepper
1 ts Ground Tumeric

Cut up broiler-fryer chicken. If using can of Okra, drain it well. Rub lemon juice over chicken pieces. Put in a large kettle with chicken broth or water. Bring to a boil. Lower heat and cook slowly, covered, 12 minutes. Add remaining ingredients and continue to cook slowly about 30 minutes, until chicken and rice are tender. Remove chicken pieces and debone. Cut meat into small pieces and return to kettle.
Serves 4 to 6.

-----

[rottiedogs]

Lemon Poppyseed Cake (vegetarian & special)
Submitted by brianjwood on November 26, 2002 at 12:38 pm

DESCRIPTION
Lemon Poppyseed Cake (vegetarian & special)

SUMMARY
Yield 0 File under cakes

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

Title: The Vegetarian Restaurant's Lemon Poppyseed C
Categories: Cakes,Vegetarian
Yield: 10 Servings

3/4 c Sunflower seed oil
1 c Demerara sugar
4 Eggs
1/4 c Milk
2 t Vanilla
2 c Pastry flour,unbleached
1 t Baking powder
1/2 t Salt
1/4 c Poppyseeds
1/4 c Lemon zest
----- GLAZE ==========================
1/2 c Demerara sugar
1/2 c Lemon juice,fresh
1/8 c 1" x 1/8" lemon zest
- slivers,garnish

1. In electric mixer; blend oil, 1 cup demarara sugar ( substitute granulated sugar plus a little molasses) and eggs. Add milk and vanilla. Blend.

2. Sift flour, baking powder together. Add salt and poppy seeds. On low speed add dry ingredients to wet and blend just until combined.

3. Fold in lemon zest by hand. Pour batter into an oiled 6 to 8 cup bundt pan. Bake in a 350F oven for 40 to 50 minutes or until done.

4. To make glaze, combine the 1/2 cup demarara sugar and lemon juice. Heat, stirring until sugar is just dissolved.

5. Remove cake from oven, cool 10 minutes then invert onto plate. Using a fork, poke holes over entire surface of cake and carefully pour on the glaze. Let soak before serving. Decorate with slivers of lemon zest. Makes 8 to 10 servings.
This dish was published by Toronto Star Starweek, Mary McGrath's
Chef's Showcase in the issue of February 26 to March 5, 1994.

The recipe was requested by Diane Silver of Willowdale, Ontario who writes:

The Lemon Poppyseed Cake at The Vegetarian Restaurant ( 4 Dundonald St., Toronto, (416) 961-9522 is "absolutely enjoyable and I am hoping you can publish their version of this classic cake for me".

"We are pleased to share this recipe and suspect the request came because the cake is unusually moist and has a wonderful strong lemon flavour", says Susan Stachyra, who manages the bakeshop where desserts for the downtown restaurant and The West End Vegetarian Restaurant are turned out. Before getting into the baking business 1 1/2 years ago, the former school teacher from North Bay, Ontario says that baking was a hobby. Typed into Meal Master format by Eric Decker
March 19, 1994.

Editor's note: If there is any way humanly possible: use real
demerara sugar. Take my word for it, it is near impossible to
duplicate it by adding molasses to granulated sugar. It looks okay but the flavour just is NOT right for the purist. Posted by Eric to Fido Cooking Echo, March 20, 1994 Internet Email:
eric.decker@canrem.com or Fido NetMail 1:229/15

[rottiedogs]

Lemon Honey & Walnut Cheese For ABM
Submitted by brianjwood on August 02, 2002 at 12:02 pm

DESCRIPTION
Lemon, Honey & Walnut Cheese for ABM

SUMMARY
Yield 0 File under Misc. Recipes & Requests

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

Title: Lemon, Honey & Walnut Cheese
Categories: Abm,Lemon,Cheese
Yield: 2 Servings

16 oz Lowfat cottage cheese
1/3 c Honey
2 T Fresh lemon juice
1 T lemon zest,Grated
1/4 t cloves,Ground
1/2 c Toasted & finely,Chopped
Walnuts

In a medium bowl and using a wire whisk, beat together the cottage
cheese,
honey, lemon juice, zest, and cloves. Stir in the walnuts. Transfer to
a
container with a tight-fitting lid. Chill at least 1 hour before
serving.
The cheese keeps for at least one week in the refrigerator.

Source: The Bread Machine Gourmet.

-----

[rottiedogs]

Lemon Glazed Carrots
Submitted by brianjwood on October 02, 2002 at 3:26 am

DESCRIPTION
Lemon Glazed Carrots

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
A simple but effective way to add 'zing' to a staple veggie.
Cheers, Brian

Submitted with The Chef's permission.
Here's a quick and easy vegetable side dish for one. If you happen to have company for dinner, the recipe multiplies easily.

Lemon-Glazed Carrots for One

2 medium carrots, peeled and cut into 1/4-inch (5 mm) rounds
1 Tbs (15 ml) butter
1 Tbs (15 ml) brown sugar
1 tsp (5 ml) lemon juice
Salt and freshly ground pepper to taste

Boil the carrot slices in salted water until tender, about 8 minutes. Drain and transfer to a skillet over moderate heat. Add the remaining ingredients and cook, stirring frequently, until lightly glazed, about 2 minutes. Serves 1.
Bon appetit from the Chef at World Wide Recipes

[rottiedogs]

Lemon Curd And Variants
Submitted by brianjwood on May 20, 2004 at 11:34 pm

DESCRIPTION
Lemon Curd & Variants

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Lemon Curd a la Petra

. Just thinking about this whisks me back to childhood, eating a special treat of little pies filled with lemon curd with a dollop of cream on top! Oh happy days!

Lemon Curd 1
2 lemons; 225gms lump or granulated sugar; 75 gm butter; 3 eggs.
Wash and dry the lemons (don?t use the waxed ones!). Grate the rind, or peel it into strips; squeeze out all the juice (if the lemons are ?skinny? you can add a little fresh lemon juice). Put the rind, juice and sugar into the top of a double boiler (you can use a basin, in a saucepan of simmering water, but the basin should not touch the water) and stir occasionally until sugar is fully dissolved. Leave tocool. Beat the eggs lightly and pur the cooled mixture over them. Strain it back into the basin and place over a gentle heat. Stir frequently with a wooden spoon until the mixture begins to thicken. When it coats the back of the spoon lightly, pour into small jars, taking care to fill to the brim. Cover and label.
Clearly, this can be scaled up if you wish.
Variants
Grapefruit curd. Substitute 2 grapefruit and use 250 gm sugar and 100g butter.

Orange curd. Use 2 oranges, and add the juice of 1 lemon. Use only 50gm butter and melt in the double boiler (or basin over water) before adding the rind, juices and sugar

Apricot curd. 225 gms dried apricots; grated rind and juice of 2 lemons; 700 gms granulated sugar; 175 gms butter; 2 eggs.
Soak apricots overnight then cook until tender, using as little water as possible. Flavour is best if cooked in a tightly covered dish in a very cool oven at 120 C for 40 minutes. Strain off excess water and puree well in a blender. Put fruit into double boiler with the rind, juice, sugar and butter and stir until sugar dissolves. Beat eggs lightly and add to mixture. Continue heating and stirring until mixture thickens. Pot as before.

[rottiedogs]

Lemon Cheesecake
Submitted by brianjwood on August 16, 2002 at 5:21 am

DESCRIPTION
Lemon Cheesecake

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
I really do like cheesecake. I hope you do too. This recipe sounds particularly good with all that beating - oooooohhhh!
Brian
@@@@@
Lemon Cheesecake

2 Tbs (30 ml) butter, melted
1/4 cup (60 ml) Graham cracker crumbs, or cookie
crumbs of your choice
2 lbs (900 g) cream cheese
1 1/4 cups (310 ml) sugar
4 eggs
Grated zest and juice of 1 lemon
2 tsp (10 ml) vanilla extract
1/4 cup (60 ml) heavy cream
1/4 cup (60 ml) sour cream

Brush the bottom and sides of a 9-inch (23 cm) springform pan with the melted butter. Coat the bottom evenly with the crumbs and set aside. Beat the cream cheese with an electric beater until smooth. Add the sugar gradually, beating until dissolved. Continue beating while adding the eggs, one at a time, scraping down the sides of the bowl before adding the next egg. Add the lemon zest, juice, and vanilla, and beat until incorporated. Remove the bowl from the mixer and stir in the heavy cream and sour cream. Pour the batter into the springform pan and bake in a preheated 500F (260C) for 10 minutes.
Reduce the temperature to 200F (90C), leaving the oven door open until the temperature is reduced. Bake about 1 hour, until the cheesecake is firm around the edges but still jiggles in the center when the pan is moved. Cool to room temperature on a wire rack and chill in the refrigerator for at least 2 hours before serving. Serves 12 to 16.
Bon appetit from the Chef at World Wide Recipes
@@@@@

[rottiedogs]

Lemon And Pepper Bread
Submitted by brianjwood on December 11, 2004 at 12:38 pm

DESCRIPTION
Lemon & Pepper Bread

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

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

Title: Lemon & Pepper Bread
Categories: Breads & Baking
Yield: 1 Loaf

170 ml (1/2 Cup) Water
2 T Oil
1 Egg,medium, beaten
1 1/2 t Salt
1 T Sugar
1 t Ground black pepper
Grated rind & juice of 2
-lemons
450 gm (3C) White bread flour
1 1/4 t Instant yeast

ABM
Put ingredients in pan in order specified for your bread machine. Set to basic white programme. When baked, remove loaf from pan and stand on cooling rack 30mins.

Traditional
Put flour, lemon rind, pepper, sugar, salt and yeast into a bowl and mix to a soft dough with the lemon juice, egg,oil & water. Turn onto a floured board and knead for 10 mins. Shape as desired and put into a suitable greased tin. Prove until doubled in size. Place in preheated oven at 220C/425F and at once reduce to 200C/400F and bake for 25 - 30 mins. When done the loaf should sound hollow hollow when tapped on the bottom.
Cool on wire rack before slicing.

----

[rottiedogs]

Latvian Rye Bread
Submitted by brianjwood on September 17, 2004 at 12:45 am

DESCRIPTION
Latvian Rye Bread

SUMMARY
Yield 0 File under sourdough

INSTRUCTIONS
the best rye bread

It is well and good to have breads with lots of ingredients, but it is often good to "go simple".

Voila:

* 3-4 cups rye meal or kibbled rye
* 1 cup wholemeal rye flour
* starter -some dough from last time
* water

Mix the above ingredients - adding water to make a mix of "porridgy" consistency. Leave to sour. This can take from 12 to 24 hours. I live in Australia and find that in summer no more than 12 hours is needed,and in winter it may be safe to let it be for up to 24. Of course the activeness of the starter will affect this as well. However....

When the souring process is done, add 1 tablespoon sugar,1 teaspoon salt,a handful of caraways,1 teaspoon dried yeast, 1 cup plain wheat flour some water (about half a cup),and wholemeal rye flour to make a fairly stiff dough.

Knead by hand till the dough starts to "talk" (so the latvians call that sound),and it starts to come away from the hand.

Form loaves - I find that this quantity yields 2 goodsized loaves, put in bread pans (previously oiled), smooth over and leave in a warmish place till you notice a definite increase in size.

Remember to scrape out the dough container and store the "scrapings" in water in an airtight jar in the refrigerator. This is your starter for next time.

As for the bread in the pans, when the loaves have "grown", bake in a hot oven 400 F or 200 C for about 50-60 mins. Unless you have a fanforced oven, you will need to keep an eye on the baking and turn the loaves (after about 20-30 mins} to prevent burning.

When done, remove from pans,put on a wire rack, cover with thick tea towels and leave to cool.

Very Latvian : Very yummy with or without any kind of topping.!!!

Kibbled Rye
Cleaned and suitably conditioned Whole Rye grains are ground to specification to give a consistently broken medium to fine grain that is suitable for admixture to a wide variety of doughs or dough pieces. Kibbled Rye is best presoftened by soaking prior to use.

[rottiedogs]

Lamb Couscous From Tunisia
Submitted by brianjwood on October 20, 2002 at 8:04 am

DESCRIPTION
Lamb Couscous from Tunisia

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
Lamb Couscous (Tunisia)
Serves 6-8. This version of couscous is no less delicious for being quick and easy.
4 lbs lamb, chopped into pieces (neck pieces with bones are good)
3-4 large onions, chopped
1/2 cup olive oil
6 oz. tomato paste
2 cups fresh tomatoes
1 tbsp. ground cumin
1 tsp. black pepper
1 tsp. curry powder
1 tsp. cayenne pepper
5 cloves garlic
salt to taste
2 green bell peppers, coarsely chopped
1 large butternut squash
4 medium turnips, chopped into medium-size pieces
4 carrots, chopped into medium size strips
l lb onions, chopped finely
l lb potato
In a large stew pot, brown the lamb and the first group of onions in olive oil. Add tomato paste and cook for 5 minutes, stirring frequently. Mix in the tomatoes, spices, and green peppers, and reduce the heat to simmer. After 15 minutes, add the vegetables plus enough water to come within 3 inches of their tops. Cook until meat and vegetables are tender. Serve on individual plates by ladling over couscous. Garnish each serving with chopped green onions, parsley and a wedge of lemon.