Search Results for '("C'

[rottiedogs]

Fluffy ABM Rye Bread
Submitted by brianjwood on February 22, 2005 at 12:14 pm

DESCRIPTION
Fluffy ABM Rye Bread

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

INSTRUCTIONS
This recipe works well.
Cheers

Fluffy Rye Bread 1 1/2 lb. loaf

1 1/8 cups water
4 tsp butter
2 1/4 cups bread flour
3/4 cup rye flour
2 1/2 tbs sugar
1 1/4 tsp salt
1 tbs corn meal
1 1/2 tsp caraway seed
2 tsp bread machine yeast or 3 tsp active dry yeast
1/8 cup gluten

Basic setting, medium crust.

[rottiedogs]

Floating Island And Raspberry Coulis
Submitted by brianjwood on August 23, 2002 at 6:12 am

DESCRIPTION
Floating Island & Raspberry Coulis

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
@@@@@
Floating Island with Raspberry Coulis

1tbs(15 ml) butter (approx)
2tbs(30 ml) sugar
1 2/3C(375 ml) egg whites (about 12) at room temperature
1/2 tsp(2 ml) cream of tartar and a pinch of salt
1 1/2C(350 ml) sugar
Fresh raspberries for garnish (optional)
Custard Sauce (see below)
Raspberry Coulis (see below)

Coat the inside of a straight-sided 4 to 5 quart (4 to 5 L) baking dish liberally with butter and dust with sugar. Start beating the egg whites at a moderately slow speed until they are foamy. Beat in the cream of tartar and salt and gradually increase speed to fast. When the egg whites form soft peaks, sprinkle in the sugar (decreasing speed if necessary) by 4-spoonful dollops until all is added, then beat at high speed for several minutes until egg whites form stiff shining peaks. Beat in the vanilla and scoop the meringue into the prepared baking dish, which should be almost filled (but do not worry if dish is only three-quarters full - it makes no difference). Immediately set the dish in the middle of a preheated 250F (120C) oven
and bake 35 to 40 minutes, or until the meringue has risen 2 to 3
inches (5 to 8 cm) and a skewer plunged down to the bottom of the dish comes out clean. Remove from oven and set at room temperature for 30 minutes to cool; it will sink down and will eventually shrink from the sides of the dish. When cool, cover and refrigerate. (This may be baked several hours or even one or two days in advance and kept refrigerated.)
To serve, run a thin knife around the edge of the dish to detach the meringue, then push the whole meringue gently with a rubber spatula to make sure the bottom is not sticking. Turn a large, 1 to 2 inch (2.55 to 5 cm) deep serving dish or bowl over the baking dish and turn both of them over rapidly, giving a slap or a jerk to dislodge the meringue onto the serving dish if necessary. Pour the custard sauce around the
meringue, and garnish the top of the meringue with the optional fresh raspberries. Serve the raspberry coulis in a separate serving dish, for the diners to add at the table. Serves 6 to 8.
Reproduced by permission of World Wide Recipes http://www.worldwiderecipes.com
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@@@@@
Custard Sauce

6 egg yolks
2/3C(160 ml) sugar
1 1/2C(375 ml) milk, heated to boil
1 1/2tbs(20 ml) pure vanilla extract
3tbs(45 ml) dark rum (optional)

(Note: This should be the consistency of thick cream, not set firm like a custard. It may also be made up to two days in advance and kept refrigerated.) Gradually beat the sugar into the egg yolks and continue beating until mixture is pale yellow and forms the ribbon. By dribbles beat in the boiling milk. Set over moderately low heat and stir slowly with a wooden spoon, reaching all over bottom of pan and watching carefully
as mixture slowly thickens: at first bubbles will appear on surface, and as they begin to disappear custard is about to thicken; a wisp of steam rising from the surface is another indication. Stir more rapidly, and as soon as custard lies in a creamy layer on the back of the spoon, it is done. Immediately remove from heat, stirring vigorously to cool. Beat the optional rum and the vanilla extract. Chill in the refrigerator until ready to serve. Makes about 3 cups
(750 ml).
Reproduced by permission of World Wide Recipes http://www.worldwiderecipes.com
@@@@@

@@@@@
Raspberry Coulis

1pack(10 oz, 280 g) frozen raspberries packed
in heavy syrup, thawed, juices reserved
1tbs(15 ml) lemon juice

Puree the raspberries and the lemon juice in a food processor or
electric blender. Press through a fine strainer. Chill in the
refrigerator until ready to serve. Makes about 1 cup (250 ml).
Reproduced by permission of World Wide Recipes http://www.worldwiderecipes.com
@@@@@

[rottiedogs]

Fish Florentine
Submitted by brianjwood on August 09, 2002 at 7:55 am

DESCRIPTION
Fish Florentine

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
This may sound fiddly, but is easier than it reads. The day ahead approach does work well if you are serving guests, and don't want to be in the kitchen too long. Me, I stay away from the guests and slurp wine!

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

Title: Fish Florentine
Categories: Fish/Sea
Yield: 6 Servings

21 oz Frozen Spinach ,cooked as packet directs, OR, and much better, 1 lb of fresh baby spinach leaves, just wilted in lightly salted boiling water, drained and finely chopped.
2 lb Fish Fillets
1 1/2 c Court Bouillon
3 T Butter
2 T Flour
1/3 c Cream
1/2 c Grated Swiss Cheese
Sea salt and fresh milled black pepper to taste
2 T grated Parmesan cheese

Heat the oven to 350f. Make the spinach according to package
directions, and drain in a colander, pressing with the back of a spoon to extract as much liquid as possible, or use the alternative for a better flavour and texture. Place the fish fillets in a baking dish, and bring the court bouillon to a simmer on the stove. Pour the liquid into the baking dish, cover with a sheet of buttered wax paper, buttered side down, and bakefor 5 to 7 minutes. Drain the cooking liquid, and reserve. Melt the butter in a saucepan over low heat. Add the flour and cook, stirring constantly, for 3 minutes. Whisk in the reserved cooking liquid, and bring to a boil. Add the cream and cheese to the sauce, and stir until smooth and bubbly. Season with salt
and pepper to taste. Preheat an oven broiler. Stir half the sauce into the spinach, and arrange the spinach on an ovenproof serving platter.
Arrange the fish on top of the spinach, and then top each fillet with some of the sauce. Sprinkle the parmesan on top of the sauce, and place under the broiler for 1 to 2 minutes, or until lightly browned. Serves 6. If assembled a day in advance, refrigerate covered. Then, rather than broiling, heat dish in a 350f oven until hot, about 15 minutes.

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[rottiedogs]

Fish Fillets Provencale
Submitted by brianjwood on August 09, 2002 at 8:08 am

DESCRIPTION
Fish Fillets Provencale

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
This is quick and easy to prepare, tastes good, and people think you are a great chef. Just don't let on how easy it is! Again, I personally would add a chopped chilli or two when simmering the onions and peppers, or a slug of hot sauce. Provencale should be
robust, fiery even.
---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Fish Fillets Provencale
Categories: Fish/Sea
Yield: 6 Servings

2 T Olive Oil
1 Onion,Peeled And Sliced
2 - 4 t Minced Garlic, to taste. More is more authentic.
2 Red Bell Peppers (if you have time, char the skins over a flame, peel off, then process as stated.The flavour is enhanced considerably. If you pop them in a plastic bag for 10 mins after charring, the steam separates the skins easily.
3 large, ripe tomatoes, de-seeded & diced
Sea salt and freshly milled black pepper to taste
1/2 t Thyme
2 lb Fish Fillets
Court Bouillon

Heat the oven to 350f. Heat the olive oil in a skillet over medium heat. Add the onion, garlic and red peppers and saute, stirring constantly, for 7 minutes, or until the vegetables are soft, but not browned. Add the tomatoes, sprinkle with salt, pepper and thyme, and cook covered for 5 minutes. Place the fish fillets in a baking dish, and cover with the vegetable mixture. Add enough simmering court bouillon to cover the fillets, cover with a sheet of buttered wax paper, buttered side down,
and bake for 7 minutes. Pour the juices into a saucepan, and reduce by half. Serve the fish and vegetables with the sauce on the side. Serves 6.

[rottiedogs]

English Vanilla Custard
Submitted by brianjwood on August 02, 2002 at 6:08 am

DESCRIPTION
English Vanilla Custard

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
English Custard
Even the French have a name for it, Crème Anglaise, and my French friend, Jean-Pierre, used to sulk if I didn’t make it for him when he visited. It is worth making it once just to see how much nicer it is than custard from powder ( I won’t even discuss tinned custard!)

Makes 1 ¼ pints (750 ml )
8 egg yolks (standard); 3 oz (75gm) caster sugar (that’s the very fine sugar); 1 vanilla pod, split; ½ pint (300ml)milk; ½ pint double (heavy) cream.

Beat the egg yolks and sugar together in a bowl until thoroughly blended. Scrape out the inside of the split vanilla pod into the milk and cream, and add the pod too. Then bring to the boil. Put the bowl over a pan of hot water and whisk the milk + cream into the yolks and sugar. Keep stirring, and the mixture will start to thicken, but don’t, whatever else you do (like whistle Dixie while standing on your head!), let the mixture boil. Stir until the mix will coat the back of a spoon, then remove from the heat and take out the pod. Serve warm or cold, but stir occasionally to stop a skin forming. My mother never did this and we would fight to get the skin! My sister always won, but then her nickname is Godzilla.
Variations
For a lemon custard, add the zest (grated skin) of 2 lemons to the milk & cream while heating. Once thickened, add the juice of 1 or more lemons to taste. You might want to strain out the zest, but I don’t. You can also leave out the vanilla to preserve the pure lemon flavour.
For orange custard, use the zest of two oranges, but don’t add the juice. BUT you can add Gran Marnier or Cointreau, say about 2 tsps.
For rum custard, add rum to taste when cooked. A spoonful or two of cocoanut milk added is a nice touch, and leave the vanilla in this time.
For coffee custard replace the vanilla with 2 tsps of freshly ground coffee, and when done, strain out the coffee grains. You can use instant coffee, then you don’t need to strain it.

These all come courtesy of Gary Rhodes, one of my favourite chefs. I have most of his cook books, this is from his new British Classics.
Hope you pluck up the courage to try this. It is a taste of heaven!
Cheers, Brian

[rottiedogs]

Elaine’s Soup Selection
Submitted by brianjwood on January 14, 2003 at 11:08 am

DESCRIPTION
Elaine's Soup Selection

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Elaine, A few for fun.
Cheers, Brian

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

Title: A Soup For All Seasons
Categories: Soups/Stews
Yield: 4 Servings

3 c carrots,Sliced
2 celery,sliced (1 cup)
1 sm onion,chopped (1/3 cup)
1 leek,chopped (1/2 cup)
1/3 c long grain rice
5 c chicken broth
1/8 t freshly-ground black pepper
3/4 c half-and-half (or light
-cream)

In a large saucepan combine carrots, celery, onion, leek (optional)
and rice. Add 4 cups of the chicken broth. Bring to boiling; reduce
heat. Cover and simmer for 15 to 20 minutes or till vegetables are
tender.
In a blender container or food processor bowl, blend or process half of
the vegetable mixture, covered, till smooth. Remove and repeat with
remaining vegetable mixture.
Return all to saucepan. Stir in remaining 1 cup of chicken broth,
pepper and half-and-half or light cream. Cook and stir till heated
through (do not boil). If desired, swirl soup with additional half-and-
half.
This recipe yields 4 servings.

Source:
"Susan Wolfe on the http://www.eclix.net Food BB"
S(Formatted for MC5):
"01-17-2000 by Joe Comiskey - jcomiskey@krypto.net"

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

Title: Ajoblanco - {Spanish-Central Andalusian Cold Almond Soup}
Categories: Soups/Stews
Yield: 6 Servings

1/2 lb crusty white bread,crusts
-cut off
Water,to soak the bread
1/4 lb raw (not toasted) almonds
-Peeled
2 garlic cloves
7 c cold water
1 c olive oil
Vinegar - (red wine or
sherry vinegar preferred)
Garnish,(see below)

Garnish: In Mlaga it is customary to serve Ajoblanco with peeled
and seeded grapes, or apple slices. Melon, small shrimps or sliced,
roasted almonds also go very well with this soup.
Soak the bread thoroughly in water. To peel the almonds, dip them for
a few seconds in openly boiling water then pop the peels off with a
squeeze.
With a powerful blender, grind the almonds, together with the garlic
and a little salt, as fine as you can (the finer they are ground, the
creamier the result will be). Then add the soaked bread and blend
until you get a white homogeneous paste. Still blending, add the oil
in a thread, as you would in a mayonnaise, and then the vinegar (for
the quantity, follow your taste, but just a spritz is sufficient --
otherwise you will mask the taste) and the water. Adding the oil and
water must be done slowly; you want a smooth emulsion, not curd!
That's it. Serve it very to 6 to 8 people -- and with the garnish of
your choice; sliced and seeded grapes, or apple slices, or melon, or
small shrimps or even sliced, roasted almonds.
Comments: Ajoblanco, according to recipe contributor Jos Luis Vivas,
is a Weight Watcher's worst nightmare. Thanks to the high energy
contents of the almonds and bread, it is a caloric bomb. In fact, he
says, these soups were usually consumed by country laborers in
Andalusia during the harvest months as a mid-morning snack. They would
have breakfast very early (5:00 AM) and about 11:00 they stopped to
prepare the soup (or have someone bring it from the house), take it and
brace themselves for temperatures above 95 from noon onwards.
Logically, they stopped about 14:00 and had some light lunch... and a
siesta, unless they were picking cotton and a storm was on the way.
The soup is wonderful -- refreshing and very "drinkable" in texture,
with unexpected richness, depth of flavor, and true savoriness. Hard
to believe it's so bad for you.

Source:
"Soup Of The Evening...Beautiful Soup at http://www.soupsong.com"
S(Formatted for MC5):
"02-07-2000 by Joe Comiskey - jcomiskey@krypto.net"

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

Title: Andalusian Gazpacho
Categories: Soups/Stews
Yield: 4 Servings

1 cn tomatoes - (32 oz)
(or 8 large fresh tomatoes
-),Peeled
1 cucumber,peeled, chopped
1 green pepper,cored, chopped
1 garlic clove
1 T olive oil - (to 2 tbspns)
2 T vinegar - (to 4 tbspns),see
-* Note

* Note: Or whatever you're in the mood for, but use white with
fresh tomatoes so you don't overpower their fresh taste.
Use the blender; first chop up the garlic, then add the cucumbers and
green peppers, adding tomato juice as needed to liquify. Finally add
the tomatoes and the rest of the juice. If you want elegance, press
through a sieve. If you're going for heartiness, just leave it the way
it is. Mix in the olive oil, vinegar, and salt. Refrigerate.
When ready to serve, pour into bowls and garnish with salad vegetables
as you see fit: minced or notched and sliced cucumber; thin green
pepper slices; chopped green onions; and/or croutons.
Serve cold as a first course to 4 people.
Comments: A Spanish "pureed salad" that even the fussiest eaters like.
I learned it as a "Malagan" gazpacho, but discovered from Seville
native Jos Luis Vivas that it's much closer to a traditional Andalusian.
AND it is ridiculously easy and fast to make.
Soup Tale: In the 1970s Alexis Bespaloff, wine expert, shed light on
the slow start this tangy Spanish marvel had in the United States.
"Some years ago I dined in an elaborately decorated and expensive
restaurant in Atlanta. I was so surprised to see gazpacho on the menu
that I ordered it, and this cold soup was beautifully served in a
silver tureen, accompanied by minced onions and croutons. As I began
to eat the soup, I had the most peculiar impression about its taste,
which was later confirmed by a friendly waiter: I was sitting a long
way from home, eating canned tomato juice out of a bowl with a spoon."

Source:
"Soup Of The Evening...Beautiful Soup at http://www.soupsong.com"
S(Formatted for MC5):
"02-07-2000 by Joe Comiskey - jcomiskey@krypto.net"

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

Title: Asparagus Soup With Mint And Lemon
Categories: Soups/Stews
Yield: 0 Servings

2 c chicken (or vegetable broth)
3 c asparagus ends
Coarse (or kosher salt)
1 1/2 c milk
2 T heavy cream
1 1/2 T chopped mint leaves,(about
-3 sprigs)
zest (colored part) of 1/2
-lemon,Grated

In a large pan, combine the asparagus ends with the stock and 1 or 2
cups of water. Bring to a boil and cook 8 to 10 minutes, until you can
pierce the asparagus with a fork.
Remove from heat and ladle into a food processor or blender. (You may
need to do this in two batches.) Process until extremely smooth.
Place a sieve over the pan and press the mixture back through with a
wooden spoon to remove any stringy bits.
Add the milk and cream and heat until small bubbles form on the sides
of the pan and the soup is steaming. Season to taste with salt. Soup
can be served hot at this point, sprinkled with lemon zest. Or cool
soup completely, then chill in the refrigerator. Stir in the chopped
mint and serve cold.
This recipe yields ?? servings.

Source:
"Susan Wolfe on the http://www.eclix.net Food BB"
S(Formatted for MC5):
"01-17-2000 by Joe Comiskey - jcomiskey@krypto.net"

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

Title: Barleyed Oxtail And Watercress Soup
Categories: Soups/Stews
Yield: 4 Servings

1 T sesame oil
2 lb meaty oxtails
1 onion,chopped
3 garlic cloves,minced
1 bay leaf
1/4 t thyme
Salt,to taste
Freshly-ground black pepper
-to taste
8 c water
1/2 c barley
1 carrot,cut paper thin
rounds
1 c watercress,chopped

In a Dutch oven, saute the bones, onion, and garlic on high heat in
the sesame oil, until the onions are very brown. Add the water, bring
to a boil, then reduce heat and simmer for 2 hours.
When the meat is very tender, remove the bones from the broth. Shred
the meat, chop the marrow, then return both to the pot, discarding the
bones.
Add the barley, return to a boil, then reduce heat and simmer for about
30 minutes, until it is very tender.
When ready to serve, toss in the sliced carrots and chopped watercress
and cook on medium heat for 4 to 6 minutes. The watercress should turn
dark, but not olive colored.
Comments: Thick and substantial -- one bowl will fill you up for a
whole day. Serve hot to 4 people.

Source:
"Soup Of The Evening...Beautiful Soup at http://www.soupsong.com"
S(Formatted for MC5):
"02-12-2000 by Joe Comiskey - jcomiskey@krypto.net"

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

Title: Bean Soup Provencale
Categories: Soups/Stews
Yield: 8 Servings

1 1/2 c onion,Chopped
1 1/2 c celery
1 c leeks,Sliced
1/4 c vegetable oil
8 c water
1 c carrots,Sliced
1 turnip,diced
1 T salt
1/4 t coarsely-ground pepper
2 cn great northern beans -
-(16-oz ea)
(or other small white beans)
1 sm zucchini,sliced
1 c sliced fresh (or spinach)
-Frozen
----- PISTOU SAUCE ===================
1/2 c parsley,Chopped
1/4 c olive oil
1/4 c Parmesan cheese,Grated
1 garlic clove - (to 2)
1 T dried basil,Crushed
1 t lemon juice

For the Pistou Sauce: Place parsley, olive oil, grated Parmesan
cheese, garlic, basil and lemon juice in a blender or food processor;
process until smooth. (Makes about 1/3 cup)
Saute onion, celery and leeks in oil about 5 to 10 minutes or until
tender. Add water, carrots, turnip, salt and pepper. Bring to a boil;
reduce heat, simmer 25 minutes or until vegetables are tender. Add
beans, zucchini and spinach; heat thoroughly. Add 2 tablespoons Pistou
Sauce to soup; pass remaining.
This recipe yields 8 to 10 servings.

Source:
"Lynn Thomas on the http://www.prodigy.net Food BB"
S(Formatted for MC5):
"01-26-2000 by Joe Comiskey - jcomiskey@krypto.net"

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

Title: Carrot And Ginger Soup
Categories: Soups/Stews
Yield: 6 Servings

3 oz butter - (6 tbspns),Unsalted
1 lg yellow onion,chopped
1/4 c finely-chopped fresh ginger
-root
3 garlic cloves,minced
7 c vegetable stock (or broth
-(preferably)
low-sodium)
1 c dry white wine
1 1/2 lb carrots,peeled, and
cut into 1/2" dice
2 T lemon juice
1 pn curry powder
Salt,to taste
Freshly-ground black pepper
-to taste
Snipped chives (or chopped
parsley ),(optional
-garnish)

In a large stockpot over medium heat, melt the butter. Add the
onion, ginger and garlic and cook, stirring occasionally, for 15 to 20
minutes, until softened and lightly browned.
Add the stock or broth, wine and carrots and bring to a boil. Reduce
the heat to medium and simmer, uncovered, until the carrots are very
tender, about 45 minutes.
Carefully transfer the soup in batches to a blender or food processor
and puree. Transfer to a serving bowl, season with lemon juice, curry
powder and salt and pepper to taste. Sprinkle with the chives or
parsley, if desired. Serve the soup hot or chilled.
This recipe yields 6 servings.

Source:
"Susan Wolfe on the http://www.eclix.net Food BB"
S(Formatted for MC5):
"01-17-2000 by Joe Comiskey - jcomiskey@krypto.net"

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

Title: Chinese Hot And Sour Soup
Categories: Soups/Stews
Yield: 6 Servings

1/4 lb lean pork,cut into 1/4"
-cubes
1 T soy sauce
1 t cornstarch
1 T brandy
10 black Chinese mushrooms
-Dried
1/4 c cornstarch,mixed with
1/4 c water
8 c pork (or chicken stock )
-(less the amount
of the reserved mushroom
-liquid)
3 T soy sauce
4 T rice (or white wine vinegar)
2 sm hot chili peppers (like
Thai bird pepper,seeded,
-and
into thin circles (or 1
-jalapeño),Sliced
or
more if you like to break
-out in
a sweat on the back of your
-head
1 t freshly-ground black pepper
1 t salt
1/4 c peeled taro (or potato)
-Diced
1 bean curd (tofu),sliced
-1/4" cubes
1 egg,lightly beaten
2 green onions,sliced thin
1 T sesame oil
Finely-chopped fresh
-cilantro
or green onion,for garnish

Marinate the pork in the soy, brandy, and cornstarch at room
temperature for at least 15 minutes.
Soak the mushrooms in warm water to cover for 20 minutes. Remove the
mushrooms, reserving liquid, and slice into thin strips. Discard any
woody stems.
Mix mushroom liquid and stock in a large saucepan and bring to a boil.
Add soy sauce, vinegar, pepper, chili peppers, and salt -- then blend
in the cornstarch-water mixture and bring to a boil, so that it
thickens. Add the pork, reduce heat, and simmer for about 30 minutes.
Add cubed taro or potato, the mushroom slices, and the cubes of bean
curd. Cook 20 more minutes.
When ready to serve, keep at a simmer and slowly dribble in the beaten
eggs. Don't stir; you don't want it to glop up in big pieces. When
the egg strands float to the top, stir in the sesame oil and sliced
green onions and serve immediately, ladling into bowls and garnishing
with the cilantro or more green onions.
Serve hot to 6 people...at your own risk.
Comments: This complex Chinese soup is just the thing for lunch on a
cold day -- or for an appetite awakener for dinner. Traditionally it
was made with tree-ear fungi, dried tiger lily buds, winter bamboo
shoots, fresh pork blood, bean curd, and eggs -- with the focus on
dried products because these were most readily available during cold
winter months when you didn't have many fresh products. You can
actually substitute seafood or fowl for the pork and any number of
fresh vegetables, so long as you keep the hot pepper, vinegar, eggs,
and bean curd. In her poem "Chinese Food," Erica Jong described this
soup as "hot as an adulterous love."

Source:
"Soup Of The Evening...Beautiful Soup at http://www.soupsong.com"
S(Formatted for MC5):
"02-02-2000 by Joe Comiskey - jcomiskey@krypto.net"

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

Title: Chinese Hot & Sour Soup
Categories: Chinese,Soups
Yield: 4 Servings

3 wood ears,Dried
20 tiger lily buds,Dried
3 c Hot water
1/4 lb Pork butt
MARINADE
1/2 t Rice wine (or dry sherry)
1/2 t Cornstarch
1 t Sesame oil
1 t Salt
2 oz Fresh mushrooms,sliced
1/4 c bamboo shoots,Shredded
1 3" square bean curd,sliced
2 T Worcestershire sauce
2 t White vinegar and adjust
5 T Cornstarch
5 T Water
1 Egg,beaten
1/2 t Black pepper
1/2 t White pepper
1 T Sesame oil
6 1/2 c Chicken broth (or white)
-stock
1/4 c Water chestnuts

Soak wood ears and lily buds in 3 cups hot water 15 minutes to
soften.
Remove stems from softened wood ears. Shred wood ears with a cleaver.
Slice pork into thin strips. Use a cleaver to chop strips into
shreds. Combine marinade ingredients in a small bowl. Add pork
shreds; mix well. Let stand 15 minutes. Combine chicken broth and
salt in a medium saucepan. Bring to a boil over high heat; reduce
heat to medium. Add mushrooms, water chestnuts, bamboo shoots, wood
ears and lily buds to broth. Simmer 3 to 4 minutes. Add pork shreds
with marinade and bean curd. Bring to a boil. Add worcestershire
sauce and vinegar, if desired. Dissolve cornstarch in 5 tablespoons
water to make a paste. Slowly stir into soup. Cook over medium heat
until soup thickens slightly. Stir egg into soup. Add black pepper,
white pepper and sesame oil.

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Title: Gulaschsuppe (Goulash Soup)
Categories: German,Soups
Yield: 6 Servings

2 c Onion,Chopped
1/4 c Shortening
3 Green Bell Peppers,Chopped
3 T Tomato Paste
1 lb Beef Cubes,1-inch Cubes
1 Red Pepper,Dash
1 t Paprika
2 Garlic Cloves,Minced
6 c Beef Broth,*
1 T Lemon Juice
1/4 t Caraway Seeds

* Beef Broth can be either canned or home made (home made is
preferred.)
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
+++ Fry onions in hot fat until transparent. Add green peppers and
tomato paste. Cover and simmer 10 minutes. Add lean beef cubes and
remaining ingredients. Simmer about 1 1/2 hours, until meat is
tender. (Add cubed potatoes if you like and simmer until potatoes are
done.) Best when reheated and served the second day.

-----

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

Title: Italian Minestrone Soup
Categories: Soups,Beef,Vegetables,Italian,Coca-cola
Yield: 6 Servings

2 1/2 lb Blade Chuck Roast
2 1/2 qt Water
2 t Salt
1 sm Onion
1/2 c Celery Leaves
1 Bay Leaf
2 Slices Bacon,Diced
1 1/2 c Kidney Beans,Cooked
1/2 c Fresh Green Beans,Chopped
1/2 c Celery,Diced
1/2 c Fresh (Or Green Peas),Frozen
1/2 c Zucchini,Sliced
1/2 c Carrots,Sliced
1/4 c Onion,Diced
1/4 c Parsley,Chopped
1 Clove Garlic,Minced
1/2 c Elbow Macaroni
6 oz Tomato Paste
1 c Coca-Cola
1 T Olive Oil
1 T Worcestershire Sauce
1 T Italian Seasoning
1 t Salt
1/4 t Black Pepper
----- GARNISH ========================
Parmesan Cheese,Grated

In a large pot, place the meat, water, salt, small onion, celery
leaves and bay leaf. Cover and simmer for about 2-1/2 hours until
the meat is tender. Remove the meat. Strain the broth (should
measure 2 quarts). Add ice cubes to the broth to harden the fat and
remove the fat. Discard the fat. Finely dice the meat, discarding
any fat and bones (should be about 2 cups). In a 5 to 6 quart kettle
or Dutch oven, combine the beef broth and the meat. Place over low
heat while preparing the remaining ingredients. Pan fry the bacon
until crisp. Add the bacon and the drippings and all the remaining
ingredients, except the Parmesan cheese, to the broth. Cover and
simmerfor about 30 minutes, until the vegetables and macaroni are
tender. Serve sprinkled with Parmesan cheese, if desired. From:
"International cooking with Coca-Cola", a give-away pamphlet from the
Coca-Cola Company, 1981.

-----

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

Title: Yunnan Steamed Pot Chicken
Categories: Soups,Poultry,Chinese,Anderson
Yield: 4 Servings

4 lb Chicken,cut into pieces
1 t Salt
6 sl Fresh ginger
2 Scallions
- cut into 2" pieces
3 c Chicken stock
2 T Rice wine (or dry sherry)
----- DIPPING SAUCES =================
Light soy sauce
Chili bean sauce
scallions,Chopped

To make this soup, you can use a Yunnan ceramic steam pot, a squat,
rounded lidded vessel with an internal spout that allows steam to
circulate but not escape. A heat-proof casserole works almost as well.

BLANCH THE CHICKEN for 3 minutes in a large pot of boiling water.
Remove the chicken and rinse thoroughly in cold running water. Place
the chicken pieces around the Yunnan pot or on a rack set into a
heat-proof casserole. Sprinkle the chicken with the salt, and scatter
the ginger pieces and scallions over the top. Pour in the chicken
stock and rice wine or sherry. Cover and gently steam on stove for 2
hours, replenishing the hot water from time to time if needed. Remove
the ginger and scallion pieces. With a spoon, skim off all the
surface fat. Ladle the soup into a tureen, and pass the chicken on a
platter with dipping sauces.

Makes 4 to 6 Servings

JEAN ANDERSON

PRODIGY GUEST CHEFS COOKBOOK

-----

[rottiedogs]

Egg Nog Cookies
Submitted by brianjwood on December 15, 2004 at 9:56 am

DESCRIPTION
Egg Nog Cookies

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
Eggnog Cookies (from The Orlando Sentinel)

Yield: 20 (2-cookie) servings.
3/4 cup butter, softened
1/2 cup sugar
1/4 teaspoon ground nutmeg
2 large egg yolks
1 teaspoon vanilla extract
11/2 cups all-purpose flour
2 slightly beaten egg whites
1 cup finely chopped walnuts
Rum filling:
1/4 cup butter, softened
1 cup sifted confectioners sugar
1/4 teaspoon rum
1 to 2 teaspoons whole or 2 percent milk
Nutmeg for dusting

1. Lightly grease a cookie sheet; set aside.
2. Beat butter with an electric mixture on medium to high speed 30 seconds.Add sugar and nutmeg; beat well, scraping sides of bowl occasionally. Beat in egg yolks and vanilla. Beat in as much flour as you can with the mixer.Using a wooden spoon, stir any remaining flour. Chill dough 1 hour.
3. Heat oven to 375 F. Place egg whites and nuts in separate bowls. Shape dough into 1-inch balls. Roll balls in egg whites, then in nuts to coat. Place 1 inch apart on cooking sheet. With your thumb, make an indentation in the center of each ball.
4. Bake 10-12 minutes or until edges are lightly browned. Transfer cookies to a wire rack to cool completely.
5. For rum filling, beat butter until softened. Add confectioners sugar and beat until fluffy. Beat in rum. Beat in enough milk to make a spreading consistency. Spoon 1/2 teaspoon into center of cooled cookies. Sprinkle with nutmeg.
Nutrition information per serving
Calories206Fat14 gCarbohydrate18 g
Fiber1 gSodium106 mgProtein3 g

[rottiedogs]

Easy Crab Quiche
Submitted by brianjwood on May 19, 2004 at 10:21 am

DESCRIPTION
Easy Crab Quiche

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
@@@@@
EASY CRAB QUICHE

1 pound of special crab meat or claw meat
1/4 pound of sliced bacon cooked and crumbled
1 9" unbaked pie crust (deep dish)
1/4 pound of swiss cheese, shredded (4 oz.)
3 eggs
1 1/2 cups half and half
1/2 teaspoon of salt
pinch of parsley and garlic powder
dash of ground nutmeg

Preheat oven to 425 degrees. Cook bacon until crisp. Sprinkle cheese, crab and most of bacon in pie shell. In bowl beat eggs, half and half, and spices. Pour in pie crust, bake for 15 minutes at 425 degrees, turn back oven to 325 degrees and bake for 20 extra minutes. Garnish wih remaining bacon. Let stand for 5 minutes before cutting.
@@@@@

[rottiedogs]

Easy Cioppino
Submitted by brianjwood on August 09, 2002 at 7:46 am

DESCRIPTION
Easy Cioppino

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
This is easy, tasty, and a firm favourite in my family. We always have it with baguettes, though I suppose Italian bread rolls would be more apposite. I always add a generous squirt of tabasco, or if I've not been lazy, a romesco type sauce. The kick definitely makes one sit up and think about it!

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

Title: Easy Cioppino
Categories: Soups
Yield: 4 Servings

1 T Olive Oil
1 lg Onion,Chopped
2 cloves Garlic, minced
5 x 6 oz Cans Cut Tomatoes, with liquid
1/2 c Dry white wine
3 T torn Basil
1/2 t Black pepper, fresh milled
2 lb Snow Or King Crab Legs, cracked
OR, what I have to use, the equivalent in crab claws.
1 1/4 lb firm-fleshed fish, e.g. cod, in 2" chunks
1 lb live Clams, scrubbed

Heat oil over medium-high heat in a large Dutch oven. Add onions and garlic and saute until soft but not brown, bout 5 minutes. Add tomatoes, including liquid, wine, basil, and pepper and simmer 20-45 minutes.
Add crab, fish and clams and simmer 10-15 minutes longer or until fish flakes easily when tested with a fork, crab is heated through and clams are open. Discard any clams that do not open. Be careful not to overcook. Ladle seafood and sauce into bowls. source: Portland Oregonian; typed by katherine Smith

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[rottiedogs]

Dutch Baby Pancakes
Submitted by brianjwood on October 04, 2002 at 3:15 am

DESCRIPTION
Dutch Baby Pancakes

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
This obviously can be easily scaled up, but for a solo treat....
Cheers, Brian
@@@@@
"Dutch Baby" Pancake for One

1 egg, beaten
1/4 c(60 ml) all-purpose flour
1/4 c(60 ml) milk
1/2 tsp(2 ml) lemon juice
A pinch of salt
2 Tbs(30 ml) butter
1/2 apple, peeled and thinly sliced
1 tsp(5 ml) sugar mixed with
1/4 tsp(1 ml) cinnamon

Beat together the egg, flour, milk, lemon juice, and salt until well combined but not completely smooth - there should be small lumps in it. Melt the butter in an 8-inch (20 cm) skillet over moderate heat. Remove from the heat and pour in the batter. Quickly arrange the apple slices over the batter and bake in a preheated 425F (220C) oven until the pancake is golden and puffed up. Sprinkle with the sugar mixture and serve immediately. Serves 1.
Reproduced with The Chef's permission
Bon appetit from the Chef at World Wide Recipes
@@@@@

[rottiedogs]

Deep Fried Camembert
Submitted by brianjwood on August 26, 2002 at 1:37 am

DESCRIPTION
Deep Fried Camembert

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
I didn't want to confuse people, so I posted this separately from the shrimp pate!
Cheers, Brian
@@@@@
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]

Crusty European Bread
Submitted by brianjwood on February 23, 2005 at 5:06 am

DESCRIPTION
Crusty European Bread

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

INSTRUCTIONS
Crusty European Bread

Ingredients:
* 2 cups lukewarm (110-120 degrees) water
* 1 tablespoon active dry yeast
* 1 tablespoon granulated sugar
* 1/2 teaspoon diastatic malt powder (optional)
* 2 tablespoons olive or vegetable oil (optional)
* 2 1/2 teaspoons salt
* 1 1/2 cups unbleached or whole-wheat pastry flour
* 4 cups (approximately) unbleached all-purpose flour

Instructions:
Dissolve yeast, sugar and malt, if using, in lukewarm water. Add oil, salt, pastry flour and enough of the unbleached flour to form a barely workable dough; it should be very moist. Turn dough out onto a floured (or oiled) surface and knead until smooth and elastic, about 10 minutes. Or knead dough in a mixer, using the flat mixing paddle, for 5 minutes; or in a food processor, using the dough blade, for 90 seconds. Dough probably will never form a ball, in either the mixer or food processor. Dough as moist as this is aggravating to work with, but remember: a "slack" dough, one with a bit less flour, will produce a light, airy loaf.

Place dough in a clean, well-greased bowl, cover, and let rise for at least 3 hours, or up to 12 hours, if you wish; don't worry about being there to knock dough down, as it will fall of its own accord, then rise again. Also, dough doesn't need to rise in a warm place; it will develop better flavor if it rises at room temperature (65-70 degrees). In summer, let dough rise in your cellar, or a cool room in the house.

When you're ready to shape loaves, knock dough down, and form into four thin baguettes, or two thicker Italian loaves. Place in greased and cornmeal-sprinkled baguette or Italian loaf pans. Let rise again till puffy, about 1 hour (or up to 2 hours).

Preheat oven to 425 degrees.

Place pans in oven, and use a mister (like you use for plants) to spray loaves with cold water three times during the first 5 minutes of baking. This is a somewhat successful attempt to mimic the steam-injected ovens used in professional bakeries, which produce a wonderful crisp crust. Bake bread 20 to 25 minutes, or until golden brown. Remove from pans, and place on a wire rack to cool completely.

[rottiedogs]

Crostini Alla Chiantigiana
Submitted by brianjwood on August 19, 2002 at 6:31 am

DESCRIPTION
Crostini alla Chiantigiana

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
@@@@@
Crostini alla Chiantigiana (Chicken Liver Crostini)

4 Tbs(60 ml) extra-virgin olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
1/2 celery stick, finely chopped
1/2 carrot, finely chopped
8oz(225 g) chicken livers, cleaned and chopped
1/4C(60 ml) dry white wine or water
1tsp(5 ml) tomato paste
Salt and freshly ground pepper to taste
2Tbs(30 ml) butter
1Tbs(15 ml) capers, rinsed and finely chopped
2 canned anchovies, rinsed and finely chopped
Italian or French bread, sliced and toasted

Heat the olive oil in a saucepan over moderate heat and saute the
onion, garlic, celery, and carrot until tender, about 10 minutes. Add the chicken livers and cook until they are no longer pink, about 3 minutes. Add the wine, tomato paste, salt, and pepper and simmer until most of the liquid has evaporated, about 5 minutes. Remove from the heat and stir in the butter, capers, and anchovies, stirring until the butter has melted. The mixture may be served as is or pureed in an electric food processor. Spread over the toasted bread and serve immediately. Serves 6 to 8.
Bon appetit from the Chef at World Wide Recipes
@@@@@

[rottiedogs]

Crockpotty (19 Recipes)
Submitted by brianjwood on August 13, 2002 at 10:12 am

DESCRIPTION
CrockPotty (19 Recipes)

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
That's all folks! Cue Loony Toons music, screen goes blank.
Cheers
---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Paprikosh
Categories: Crockpot
Yield: 1 Servings

5 lg Carrots (cubed)
8 lg Potatoes (cubed)
5 lg Celery stalks
2 lg Onions (sliced thin)
3 T Paprika*

-salt & pepper to taste

Throw all ingredients into the crockpot, add water to top veggies (it
makes a sort of "gravy") and cook on high for 4 hours. Note: *I use
quite a bit more paprika than this, but you know your own taste.

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

Title: Pasta E Fagiole Soup For Crockpot #2
Categories: Crockpot
Yield: 4 Servings

Olive oil
1 lg Onion,chopped
1 cn White kidney beans,drained
5 Garlic cloves,chopped
2 cn Chicken broth
1 c Elbow Macaroni,cooked
1 lg Can tomatoes
Grated cheese,to taste
Chopped parsley,to taste
Salt and pepper,to taste

Saute the onion and garlic in olive oil for a few minutes. Chop up
or
lightly process the tomatoes and place into a crockpot along with the
broth and sauteed onion and garlic. Add the parsley and a little salt
and pepper, cook for about 3 hours on LOW. Then and only then add
the cooked macaroni and beans. Serve with a bit of grated cheese if
desired. NOTE: If fresh garden tamatoes are available,, remove skins
of 6 9 or 7 and use them instread of canned tomatoes. Oh Mama Mia!

(From Tom McMaugh - DJJC91D)

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

Title: Paupiettes De Boeuf
Categories: Crockpot
Yield: 8 Servings

2 T Butter,margarine
2 Onions,medium,peeled and
finely,Minced
1/2 lb Mushrooms,fresh, minced
1 T Lemon rind,grated
2 T Bread crumbs,unflavored
1/2 c Parsley,fresh, minced
1 t Salt
1/4 t Pepper
2 Eggs,slightly beaten
1 lb Bottom round of beef,cut
Into 16 thin slices,each
4 inches square
Salt,pepper,thyme-grnd,flour
4 T Butter (or margarine)
1 c Water,warm
2 Garlic cloves,medium,
Peeled and,Crushed
2 T Mustard,White Dijon,prepared

To Cook: In a heavy skillet, over medium-low heat, melt 2
tablespoons of butter and saute the onion and mushrooms until the
onion is translucent. Stir in the lemon rind, bread crumbs, parsley,
1 teaspoon salt, and 1/4 teaspoon pepper. When the parsley has
wilted about 1 minute after you add it to the skillet - quickly
stir in the eggs to bind the mixture and remove skillet from the heat
at once. Set aside. With a rolling pin or a wooden mallet, flatten
the beef pieces until each is very thin and about twice its original
size. As you finish each piece, season it with a little salt, pepper,
and a pinch of thyme. At the widest end of each beef slice, place 1
teaspoon of bread-crumb mixture from the skillet. Roll up the meat,
sausage-shape, and secure it with a wooden toothpick through the
center. Roll each piece in flour. In a very large skillet, over
medium- high heat, melt 4 tablespoons of butter and brown the pieces
of beef. As you finish, place them in the slow-cooker. Pour the water
into the skillet; scrape up the pan juices and turn the sauce into
the cooker. Cover and cook on Low for about 5 hours. Before serving:
About half an hour before serving, mix the garlic and mustard into
the sauce around the beef; cover; turn the heat to High, and cook for
30 minutes. If the sauce seems less flavorful than you like, about 5
minutes before serving add a dab of prepared mustard and a little
salt. If the sauce seems thin, leave the cover off during the second
cooking period.

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

Title: Peppercorn Pork
Categories: Crockpot
Yield: 6 Servings

-Sue Woodward
----- HOFFMANS CROCKERY FAVORITES ====
2 T Green peppercorns,drained
3 T Sweet-hot mustard
1 t Horseradish
1/2 t Lemon peel,grated
1/4 t Salt
3 1/2 lb To 4-lb. pork roast,Lean
1 c Apple cider
1/4 c -Water,cold
3 T Cornstarch
1 Apple,cored, cut into thin
-wedges,for garnish

In small bowl, combine peppercorns, mustard, horseradish, lemon peel,

and salt. Spread on top and sides of pork roast. Place metal rack in
bottom of slowcooker; pour in cider. Place coated pork roast on rack
in slowcooker. Cover and cook on LOW 9 to 10 hrs. Then turn
slowcooker on HIGH. Remove pork and rack; cover and keep warm. In
small bowl, combine cornstarch and cold water; sitr until smooth.
Add to drippings in pot. Cook on HIGH 20 to 30 mins. or until
thickened, stirring occasionally. Slice roast, garnish with apple
wedges. Makes 6 to 8 servings.

Per serving - 396 cal, 44 g pro, 8 g carbo, 20 g fat, 139 mg chol,
240 mg sod

Author - Mable Hoffman

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

Title: Peppers & Steak For Crockpot
Categories: Crockpot
Yield: 6 Servings

2 lb round steak,Lean
2 Green peppers,chopped
2 T Minced onion,Dried
1 c Beef boullion
1/4 c Soy sauce
1/2 t ginger,Ground
1/2 t Garlic powder

Cut steak into serving size portions. Place half the steak in
Crockpot. Arrange green peppers on steak. Place remaining steak on
top. Mix remaining ingredients and pour over meat. cover and cook on
Low setting for 8 to 10 hours, or high for 4 to 5 hours. Each
serving: 186 calories. --

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

Title: Philipine Chicken
Categories: Crockpot
Yield: 4 Servings

1 chicken,Cut Up
1 c Water
1/2 c Vinegar
1/4 c Soy sauce
2 Cloves garlic,Sliced

Put all in crockpot; cook for 6 to 8 hours on low. Serve over rice.

-----

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

Title: Pina Colada Bread Pudding
Categories: Crockpot
Yield: 8 Servings

1 lb Bread pieces
1 cn Pina Colada drink mix
6 oz Pineapple juice
1 cn Milk,canned skim
1/2 c Cream of coconut
2 Bananas
3 Eggs
1/3 c Irish cream
1 c Raisins
8 oz Pineapple in juice
1 t Lemon peel,grated

Slice bananas crosswise. In blender or food processor fitted with
metal blade, combine half of drink mix, pineapple juice, milk, cream
of coconut, and banana slices. Process until pureed; pour puree into
6-cup bowl. Puree remaining half of liquid ingredients and banana
slices with eggs and liqueur.
Combine both purees. Combine raisins and crushed pineapple with
juice; set aside.

Place about 2/3 of bread cubes in crockpot; sprinkle 1/2 tsp grated
lemon peel and spread 1 c raisin mixture over bread in slow-cooker.
Top with remaining bread cubes; then with remaining lemon peel and
raisin-pineapple mixture. Pour pureed ingredients into slow-cooker.
Cover and cook on low 6 hours.

Spoon pudding into dessert dishes and serve hot. Garnish with mint.
If you prefer to serve this dessert cold, spoon into serving dish,
cover and refrigerate; then eat later.

Source: _Crockery Favorites_ Posted on GEnie by D.MORRISSEY [DEE],
Jun 22, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator, net/node 004/005

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

Title: Pineapple Baked Beans
Categories: Crockpot
Yield: 6 Servings

1 lb beef,Ground
1 cn (28 oz.) beans,Baked
1 cn (8 oz.) pineapple tidbits
-drained
1 Jar (4 1/2 oz.),Sliced
-mushrooms,drained
1 lg Onion,chopped
1 lg Green pepper,chopped
1/2 c Barbecue sauce
2 T Soy sauce
1 Garlic clove,minced
1/2 t Salt
1/4 t Pepper

In a skillet, brown beef; drain. Transfer to a 5 qt. slow cooker.
Add
remaining ingredients and mix well. Cover and cook on low for 4-8
hours or until bubbly. Serve in bowls. Yield: 6-8 main dish or 12-16
side-dish serving. Typed in MMFormat by cjhartlin@msn.com Source:
Quick Cooking

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

Title: Pineapple Chicken 2
Categories: Crockpot
Yield: 6 Servings

3 Chicken breasts *
Pepper
Paprika
20 oz Pineapple **
2 T Mustard,Dijon-style
Soy sauce
1 Garlic clove,minced

* Chicken breasts should be split, skinned and boned. ** Pineapple
should be drained, unsweetened tidbits. Arrange chicken in crockpot.
Sprinkle with pepper and paprika. Mix soy sauce, pineapple and
mustard together; pour over chicken. Add minced garlic. Cover and
cook on LOW 7 to 9 hours or on HIGH 3 to 4 hours. Makes 6 servings
Per serving: 210 calories; 4 g fat; 73 mg cholesterol; 153 mg sodium.
Rival Crock-Pot Slow Cooker Dining Lite. May 1992... [source unknown]

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

Title: Portuguese Garlic Chicken
Categories: Crockpot
Yield: 4 Servings

- Marne Parry PKKW92A
1 md Onion,thinly sliced
6 cl Garlic,thinly sliced
2 md Pear-shaped tomatoes
- seeded and,Chopped
1/3 c Chopped ham,Baked
1/2 c Golden raisins
1 Chicken (3+lbs)
1/2 c Port wine
1/4 c Brandy
1 T Dijon mustard
2 T Tomato paste
1 1/2 T Cornstarch blended with
2 T water,Cold
1 T vinegar,Red Wine
Salt
Parsley & tomato wedges

In a 4 quart or larger electric slow cooker, combine onion, garlic,
tomatoes, ham and raisins. Reserve chicken neck and giblets for other
use; rinse chicken inside and out and pat dry. Tuck wingtips under;
tie drumsticks together, if desired. Place chicken on top of onion
mixture. Mix port, brandy, mustard and tomato paste; pour over
chicken. Cover; cook at low setting until meat near thighbone is very
tender when pierced. (7 1/2-8 hrs).
Carefully lift chicken to rack of a broiler pan. Broil 4-6 inches
below heat until golden brown (about 5 minutes). Transfer to a warm
platter; keep warm. Skim and discard fat from cooking liquid; blend
in cornstarch mixture. Increase cooker heat setting to high; cover
and cook, stirring 2 or 3 times until sauce is thickened (abouut 10
more minutes). Stir in vinegar; season to taste with salt.
To serve, garnish chicken with parsley sprigs and tomato wedges.
Carve bird; top with some of the sauce. Serve remaining sauce in a
bowl to add to taste.
"What givesn this sophisticated dish its haunting flavor? Plenty of
garalic - but that's only the beginning. Golden raisins, port,
mustard and flecks of ham also blend in the savory, long-simmered
sauce." Source: Sunset Crockpot Cookbook

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Title: Potato Slices With Cheese
Categories: Crockpot
Yield: 8 Servings

2 lb Potatoes
2 c Cheese,shredded
1 c Stock

Peel and thinly slice potatoes.

In buttered crockpot, alternate layers of potatoes with cheese,
lightly seasoning potatoes with salt, pepper and nutmeg as you go.
Finish with cheese, dot with butter, and gently pour stock over all.
Cover and bake 3 hours on High; remove cover and bake 15 minutes
more. Serve from crockpot.

These thin potato slices will have a crisp skin around the edges.
Use this dish as a base for complete dinners by adding vegetables and
meat or poultry.

Source: _Woman's Day Crockery Cuisine_ Posted on GEnie by L.LEWIS13
[Lee], May 15, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator, net/node 004/005

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Title: Potatoes Perfect
Categories: Crockpot
Yield: 1 Servings

1/4 lb Bacon,diced
2 md Onions,thinly sliced
4 md Potatoes,thinly sliced
1/2 lb Cheddar cheese,thinly slice
Salt and pepper
Butter

Line crockpot with aluminum foil, leaving enough to overlap poatoes
when finished. Layer half each of the bacon, onions, potatoes and
cheese in crockpot. Season to taste and dot with butter. Repeat
layers of bacon, onions, potatoes and cheese. Dot with butter.
Overlap with remaining foil. Cover and cook on low setting for 10 to
12 hours.

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

Title: Roasted Chicken
Categories: Crockpot
Yield: 1 Servings

1 chicken,Whole

Wash chicken, pat dry with paper towels. Remove visible fat. Place
on rack (if available) in crock pot. Cook on low for 8-10 hours.
While still warm, remove skin and visible fat, pull meat off the
bones and refrigerate or freeze the meat for later use.

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Title: Round Steak In Gravy
Categories: Crockpot
Yield: 12 Servings

4 lb Round steak,browned
2 Carrots,sliced
2 Onions,sliced
1 pk onion-mushroom soup mix,Dry
1 10 1/2 oz. cans cream of
-mushroom soup
1 Soup can water

Place half of the round steak, carrots and onions in slow cooker.
Combine soup mix with cream of mushroom soup and water. Pour half of
gravy mixture into slow cooker. Repeat layering. Cook on high for 6-8
hours. Serves 12 Source: Home Cooking Typed in MMFormat by
cjhartlin@msn.com 01/02/98

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Title: Russian Apricot Chicken
Categories: Crockpot
Yield: 4 Servings

-SUSAN LAWRENCE
chicken pieces,Boneless
-legs,thighs or breasts
1 Jar apricot jam
1 Bottle Russian dressing
1 pk Lipton onion soup mix
1 c Water
1 lg Onion,sliced

Mix the jam, dressing, soup mix, and water together, pour over the
chicken, and bake until done. So easy, so good. I usually buy 2 small
jars of jam - 1 large bottle of dressing and slice up some 'real'
onion to add just a little cause we eat a lot of chicken. Give it a
go. IF YOU'RE A CROCKPOT COOKER, mix,leave and return to eat. I
usually buy bone-less legs due to cost. But sometimes you can get a
nice large bag of boneless chicken breast at a reasonable price. Bake
at 350 degrees for about an hour or so.

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Title: Bouillabaisse
Categories: Crockpot
Yield: 6 Servings

1 lg Onion,Chopped
3 Stalks Celery & Leaves,Chop
2 Cloves Garlic,Minced
1/2 c Olive Oil
2 c Clam Juice
1/4 c Parsley,Chopped
3 lg Tomatoes,Diced
2 t Salt
1/2 t Thyme
1 T Paprika
1/2 c Dry White Wine
1 pn Saffron
1 ds Hot Pepper Sauce
3 lb Mixed Fish (Halibut,Etc.)
1 lb Lobster/Tails (Optional)
1 lb Crabmeat (Optional)
1 lb Shrimp,Shelled, Deveined
2 Dozen Clams,Mussels Or
Scallops

Put all ingredients, except seafood, in crockpot. Cover and cook on
high for 2 to 4 hours. Add seafood. Cover and cook on high for 1 to 3
hours. serve in heated large bowls garnished with fresh parsley with
crusty bread on the side.

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Title: Italian Beef Stew
Categories: Crockpot
Yield: 4 Servings

2 1/2 lb Beef Stew Meat -- Cut Into
1 Inch Cubes
4 Carrots -- Cut Into 1/2 Inch
1 lg Onion -- Thinly Siced And
Into Rings.
1 cn Whole Tomatoes -- Cut Up
28 Oz)
2 c Water
1 t Salt
1 1/2 t Italian Seasoning
2 t Instant Beef Bouillon
1 c Uncooked Mastaccioli Or --
-Other Macaron

Brown meat in slow cooker on top of range or skillet on medium heat.
transfer pot to base or meat to slow cooker. Add remaining ingredients
except pasta to cooking pot. Stir to combine. Cover and cook at
setting #3 for west bend or low in others for 7 - 9 hours or at #5 or
high for 3 - 4 hours. Increase heat to high (#5). Add pasta and stir
to blend. Cover and continue cooking for 30 minutes until pasta is
done.

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Title: Polish Sausage And Cabbage
Categories: Crockpot
Yield: 4 Servings

1/2 Cabbage Head,Course Sliced
1 Potato,Small; Peeled/Diced
1 t Salt
1/2 t Caraway Seed
1 Large Onion,Cut 1" Slices
1 1/2 lb Polish Sausage,Cut 1" Piece
14 oz Chicken Broth

Place sliced cabbage in crockpot. Toss with diced potato, salt and
caraway seed. Add sliced onion and polish sausage. Pour chicken broth
over all; stir lightly. Cover and cook on low setting for 8 to 10 hours
(on high setting for 2 to 4 hours). This dish is delicious served with
mustard, horseradish and boiled new potatoes. Makes 4 servings (about 3
1/2 quarts). Formatted from rival crock-pot cooking, march 1992... From
robbie shelton's database

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Title: Spagetti Sauce Italiano
Categories: Crockpot
Yield: 8 Servings

1 lb Ground Beef
1/2 lb Italian Sausage,Bulk
1 c Onion,Chopped
2 Garlic Clove,Minced
2 cn Tomatoes,16 Oz, Cut-Up
2 cn Tomato Sauce,8 Oz
2 cn Mushrooms,4 Oz, Chopped And
-Drained
1 c Green Pepper,Chopped
4 T Tapioca,Quick-Cooking
2 Bay Leaves
1 t Basil,Crushed & Dry
1 t Oregano,Crushed & Dry
1/4 t Pepper
ds Salt
Hot Cooked Spaghetti

In a skillet cook ground beef, sausage, onion, and garlic until meat
is brown and onion is tender; drain off fat. meanwhile in crockpot,
combine undrained tomatoes, tomato sauce, mushrooms, green pepper,
tapioca, bay leaves, oregano, basil, pepper, and salt. Stir in browned
meat mixture. cover; cook on low-heat setting for 10-12 hours or high
heat setting for 5-6 hours. Remove bay leaves. Serve over hot spaghetti.
Makes 8-10 servings. source: better homes and gardens new crockery
cookbook terrie peterson via: mmdoor@the_cheshire_cat.Bbs, 08-19-1995,
recipe # 3563 in primary

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[rottiedogs]

Crockpot Recovery! (4 Recipes)
Submitted by brianjwood on August 13, 2002 at 10:10 am

DESCRIPTION
Crockpot Recovery! (4 Recipes)

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Not quite so crazy as the madness slection, just slightly Crockpotty perhaps?
Cheers, Brian
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Title: Crockpot Chicken & Artichoke Casserole
Categories: Crockpot
Yield: 6 Servings

Garnett pjxg05a
3.00 lb (approx.) boiler-fryer,cut
-up
Taste
0.50 t White pepper
0.50 t Paprika
1.00 T Butter/margarine
0.50 c Rich chicken broth
3.00 T Sherry
0.50 t Dried tarragon
1.00 cn Mushrooms
2.00 T (heaping) quick-cooking
-tapioca
2.00 Jars marinated artichoke,he
-arts,reserve 1 t.
The marinade

Recipe by: 20 wash chicken. Pat dry with paper towels. Season with
salt, white pepper, an paprika. Using a large frying pan, brown chicken
in 1 t. Butter. Place mushrooms and drained artichoke hearts in bottom
of crockpot. Sprinkl with quick-cooking tapioca. Add the browned
chicken pieces. Pour in broth= and sherry. Add tarragon. Cover crockpot
and turn to low heat setting. Cook for 7-8 hours. Or cook on high for 5
hours. If you don't want to brown the chicken first, it's o.K.

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Title: Cannellini Alla Catania
Categories: Crockpot
Yield: 6 Servings

1.00 lb Dried canellini beans
Or white northern
6.00 c Water
2.00 Hot italian sausages,sliced
1.00 lg Onion,chopped
1.00 lg Garlic clove,minced
2.00 lg Tomatoes
(ripe/peel/chop
1.00 Bay leaf,crumbled
0.50 t Thyme,crumbled
0.50 t Basil,crumbled
3.00 Orange rind (1in)
1.00 t Salt
0.25 t Pepper
1.00 t Instant beef broth (bouilli)

1. Pick over bans and rinse. Cover beans with water in a large
kettle; bring to boiling; cover; cook 2 minutes; remove from heat; let
stand 1 hour. Pour into an electric slow cooker. 2. Brown sausages in a
small skillet; push to one side; saute onion and garlic in same pan
until soft; stir in tomato, bay leaf, thyme, basil, orange strips,
saltand pepper and instant beef broth; brint to boiling; stir into
beans; cover. 3. Cook on low for 10 hours or on high for 5 hours or
unti beans are tender.

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Title: Crockpot-Barbeque Beef Or Pork
Categories: Bbq
Yield: 24 Servings

----- joni's kitchen ===================
4 lb To 6 lb beef or pork or
-a combination of both.
2 pk Onion soup mix
2 12 oz bot's chili sauce
1/2 c Brown sugar,more or less
1/4 c Black molasses',about
2 T Worcestershire sauce,or
-less
4 c -water,to cover meat.

In crockpot on high, place cut up pieces of beef and pork if you
want to combine them, or just one or the other. I use what ever beef is
on sale trim as much fat off as i can. Cut in large chunks put in crock
with 1 to 2 packages of onion soup mix. I usually use a good 4 to 6 lb
roast we like to freeze it. Use enough water to cover. You can add
additional onions and celery to give it more flavor. And cook until
fork tender. Remove from crock, put meat on platter to cool, and save a
couple of cups of the juice it was cooked in. Put into the crockpot the
chili sauce, brown sugar, molasses(optional) worcestershire to taste. I
do not like it too hot so i don't use more than a couple of tablespoons.
Now take your meat on a board and start to shred it with a fork and
paring knife, how ever it is easy for you, i don't like it to fine so
do not use my processor. Just cut in pieces and shred, ok. Now put it
back in crock and add enough of the juice it was cooked in, with the
onions from the mix also, it adds to the flavor.Add just enough juice
to make it moist, save some of the juice for as it cooks on simmer you
may have to add some more. If you use for a cookout, you can keep it
plugged in, and keep a check for moistness, when it gets a little dry
just add some more juice. I use hamburger rolls. Or bakery hamburger
rolls, or kaiser rolls. What ever you prefer. It goes a long way. Left
over's i put in little freezer bags or in the margarine containers,1/2
lb size, and freeze. Just enough for two sandwich's for lunch. This is
from memory, so if you have a question or doubt ask away. From
joni's kitchen for diabetics' i take a small portion and just add
everything but the sugar and use twin brown sugar. Does very well.

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Title: Cannellini Alla Catania
Categories: Crockpot
Yield: 6 Servings

1.00 lb Dried canellini beans
Or white northern
6.00 c Water
2.00 Hot italian sausages,sliced
1.00 lg Onion,chopped
1.00 lg Garlic clove,minced
2.00 lg Tomatoes
(ripe/peel/chop
1.00 Bay leaf,crumbled
0.50 t Thyme,crumbled
0.50 t Basil,crumbled
3.00 Orange rind (1in)
1.00 t Salt
0.25 t Pepper
1.00 t Instant beef broth (bouilli)

1. Pick over bans and rinse. Cover beans with water in a large
kettle; bring to boiling; cover; cook 2 minutes; remove from heat; let
stand 1 hour. Pour into an electric slow cooker. 2. Brown sausages in a
small skillet; push to one side; saute onion and garlic in same pan
until soft; stir in tomato, bay leaf, thyme, basil, orange strips,
saltand pepper and instant beef broth; brint to boiling; stir into
beans; cover. 3. Cook on low for 10 hours or on high for 5 hours or
unti beans are tender.

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