Search Results for '("C'

[rottiedogs]

North African Flat Breads 3 Varieties
Submitted by brianjwood on August 21, 2002 at 9:47 am

DESCRIPTION
North African Flat Breads -3 varieties

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
SALUF BI HILBEH
FLAT BREAD WITH FENUGREEK AND CORIANDER PASTE
Makes 12 loaves 1
Oven temperature: 260°C ( 500°F)
Cooking time: 4 minutes each lot

1 sachet active dry yeast
1 1/2 cups warm water
2 cups plain flour l
2 cups wholemeal flour
1/2 teaspoon salt
oil or samneh (ghee, clarified butter*)
1 quantity Hilbeh**

1. Soak yeast in 1/4 cup water and stir to dissolve.
2. Sift flours into a mixing bowl, remove I cup flour and keep
aside.
3. Blend remaining water and salt into yeast liquid and pour
into flour. Mix in a little of the flour to thicken liquid, cover and leave in a warm place for 10-15 minutes until frothy.
4. Blend in remaining flour in bowl, then beat by hand for 10
minutes, or on electric mixer using dough hook for 5 minutes.
5. Turn onto a floured board and knead in enough of the
reserved flour to make dough smooth and satiny. Return to
bowl, sprinkle top of dough lightly with flour and stretch a
sheet of plastic film over top of bowl. Leave in a warm place until doubled in bulk -about 30 minutes. Preheat oven.
6. Punch down dough and turn out on board. Knead a little,
then divide into 12 equal portions.
7. Place a heavy flat griddle or baking sheet on centre shelf in
oven and heat for 10 minutes. Grease with a wad of paper
towelling dipped in oil.
8. Roll out each portion to a 15 cm (6 inch) round and prick
with a fork. Brush top lightly with oil and spread on 1 teaspoon
hilbeh**. Lift 2 loaves onto a lightly floured, flat-edged baking sheet or plywood board and slide onto heated griddle or baking sheet.
9. Bake in hot oven for 4 minutes. Top may be lightly browned
under a hot grill.
10. As breads are removed, wrap in a cloth to keep them warm
and soft. Serve warm .
Note: If breads begin to puff up during cooking, press top
with a folded cloth. Breads should be bubbly, but should not
form a pocket.

LAHUH
SOUR DOUGH FLAT BREAD
This sour dough bread is cooked in a pan as you would
cook pancakes. It is favoured during Ramadan and other
Moslem feasts when enormous quantities of food are
prepared and consumed. No doubt its popularity lies in the
simplicity of ingredients and preparation.
Makes about 10 rounds
Cooking time: 5-6 minutes each bread
2 cups wholemeal flour
1 teaspoon salt
1 1/2 cups water
oil for cooking
1. Sift flour into a mixing bowl, add water and stir to make a
thin batter .
2. Stretch a piece of plastic food wrap over bowl and leave at
the room temperature for 2-3 days until fermented. Length of time depends on temperature. It is fermented when bubbles pepper
the surface and batter has a sour smell.
3. Place just enough oil in a heavy frying pan to finely coat the base. Put over medium heat. Stir batter.
4. When oil is heated, pour about 1/3 cup batter into the pan,
shaping it into a round with the back of a spoon.
5. Cook for 2-3 minutes until browned and surface looks dry ,
then turn and cook for further 2-3 minutes. Lift out and place on a plate.
6. Repeat with remaining batter, stacking Lahuh on the plate as
they are cooked. Add more oil to pan as required.
7. Serve warm as an accompaniment to Yemeni meals, or eat
Lahuh warm, drizzled with melted butter and honey.
*Clarified Butter. Gently head a stick of butter until melted fully. Raise the heat a bit, and as soon as the butter solids have separated and fallen to the bottom, pour of the clear liquid, being careful not to get any solids. It may pay to pour it off through a few layers of muslin to be sure. This clarified butter is brilliant for frying, it doesn't burn! It keeps for ever in the fridge.
** HILBEH. 2 tsp fenugreel seeds;cold water;2cloves garlic;3/4 cup chopped coriander leaves;1/2 tsp salt; 2 tsp lemon juice; 1 small hot chili.
1) Soak fenugreek seeds in 1/2 cup water for 12 - 18 hours until a jelly like coating is evident on the seeds.. Drain off water.
2) Place fenugreek in a blender, add garlic and coriander and blend to a coarse puree, adding salt' lemon juice & chili and enough cold water to draw the ingredients over the blades. Put in sealed jar and store in refrigerator.

KHOUBIZ
LEBANESE FLAT BREAD
Of all the Middle Eastern breads this is the most widely
known. In recent years its popularity has increased
enormously as Western tastes become more adventurous .
Though widely available commercially in the cities ,
khoubiz is easily made in the domestic oven or electric
frypan. Though the home product is not as evenly
browned, it has a better flavour and finer texture.
Traditionally khoubiz contains no shortening, but I
find a little oil in the dough improves the flavour and
texture. Many Lebanese cooks include oil also.
Makes 81oaves
Oven temperature: 260C { 500F )
Cooking time: 4- 5 minutes
6 cups plain flour
1 sachet active dry yeast
2 cups warm water
1 1/2 teaspoons salt
1 teaspoon sugar
2 tablespoons oil
1. Sift flour into a large mixing bowl and warm in a low oven.
2. Dissolve yeast in 1/4 cup warm water, add remaining water
and stir in salt and sugar .
3. Remove about 2 cups flour from bowl and set aside. Pour
yeast liquid into centre and stir in some flour to make a thick
liquid. Cover with cloth and leave in a warm place until frothy.
4. Stir in rest of flour, adding oil gradually, then beat until
smooth, either by hand for 10 minutes, or on electric mixer
using dough hook for 5 minutes.
5. Sprinkle some of the reserved flour onto a board, turn out
dough and knead for 10 minutes, using more flour as required.
Dough is ready when it is smooth and satiny with a slightly
wrinkled texture. Shape dough into a ball.
6. Oil bowl, put in dough smooth side down then turn over so
that top is coated with oil. Stretch plastic wrap over bowl and
leave in a warm place to rise until almost doubled in bulk -
about l- l 1/2 hours. Preheat oven.
7. Punch down dough and turn out onto lightly floured board.
Knead for a minute or so, then divide into 8 equal pieces, rolling each into a ball.
8. Roll each piece into a 25 cm (10 inch) round and place on a
lightly floured cloth. Cover with another cloth and leave for 20
minutes.
9. Heat a large baking sheet or flat griddle on the lowest shelf
in an electric oven; in a gas oven select the section of the oven with the most even heat, probably near the top.
10. Place a round of dough on a lightly floured baking sheet
with one flat edge or on a piece of plywood, spreading it evenly. Shake to ensure that it will slide off easily.
11. Rub heated baking sheet or griddle with wad of paper
towel dipped in oil then slide dough onto it. Bake in hot oven
for 4-5 minutes until it puffs up like a balloon. If you would like it browned on top, turn quickly and leave for a minute. Remove bread and wrap in a cloth to keep it warm and soft. Bake
remaining loaves.
To bake in electric frypan (a good alternative if your gas oven
does not heat evenly): Preheat frypan on highest setting with
metal lid on, vent closed. When heated, oil base quickly and
slide dough onto base. Cover and cook for 3 minutes, remove
lid, turn bread over, re-cover and cook further 2 minutes.

These come from The Complete Middle East Cookbook, by Tess Mallos (WHSmith Books)

[rottiedogs]

Avery Island Hot Bread
Submitted by brianjwood on September 12, 2004 at 1:48 am

DESCRIPTION
Avery Island Hot Bread

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

INSTRUCTIONS
A killer-diller but definitely NOT a chiller! Can be made conventionally but reduce the liquids

Avery Island Hot Bread

Yields: 1 large loaf

1 cup red peppers-chopped, sauteed in -
3 tablespoons olive oil or chili oil
1 tablespoon chopped garlic
1 tablespoon chopped canned chiles
1/2 cup sour cream
1/3 cup cheddar cheese
1 extra-large egg
1 tablespoon regular honey or chili honey
1/4 cup pepper-flavored vodka
-regular
2 teaspoons salt
10 drops tabasco sauce
1/2 teaspoon ground coriander
1 cup cornmeal
2 cups unbleached white flour
1 tablespoon yeast

Have all the ingredients at room temperature (even though the
machine doesn't specify this, for this recipe it is necessary)
Place all the ingredients in the machine, program for White
Bread.This jump-in-your-mouth loaf stars one of our all-time
favorite condiments--Tabasco sauce, which is made only one
place in this country, Avery Island, Louisiana. Accept no substitutes if you want the authentic version of this bread. The other special ingredients are chili honey, which is available by mail order, and pepper-flavored vodka, which is readily available in liquor stores.You may substitute regular vodka if you wish.
Source: Bread Machine Baking/Perfect Every Time by Lora Brody and Millie Apter.

[rottiedogs]

Australian Grilled Fish
Submitted by brianjwood on August 09, 2002 at 7:12 am

DESCRIPTION
Australian Grilled Fish

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
A good, flavourful summer fish dish, but works fine all year round.

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

Title: Australian Grilled Fish
Categories: Seafood
Yield: 4 Servings

4 Fish Steaks
1/4 c Lime Juice
2 T Vegetable Oil
1 t Dijon Mustard
2 t Fresh Ginger Root -- Grated
1/4 t Cayenne Pepper
Black Pepper

* for the steaks: they should be 8-10 ounces and 1-inch thick each.
Use swordfish, halibut or salmon steaks. 1. In a bowl, combine the
lime juice, 1 tablespoon oil, ginger, cayenne pepper and enough freshly
ground black pepper to suit your taste. 2. marinate the fish in the
marinade for 45-60 minutes. Turn steaks 2-3 times. 3. Have the grill
prepared with white coals and brush the cooking grill with the
remaining one tablespoon oil. 4. Grill the fish, brushing several times
with the marinade, until cooked through and opaque in the centre. Turn
fish after about 4-5 minutes. Total grilling time will depend on your
grill and the heat of the coals. * To broil instead, use a broiler pan
brushed with oil and broil until centre is opaque. Will take about 10
minutes total in broiler. Turn steaks after 5 minutes, and baste often
with marinade. recipe by : jo anne merrill

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[rottiedogs]

Aunt Cora’s Biscuits
Submitted by brianjwood on August 02, 2002 at 11:59 am

DESCRIPTION
Aunt Cora's Biscuits

SUMMARY
Yield 0 File under Cookies Brownies Bars

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

Title: Aunt Cora's Biscuits
Categories: Breads
Yield: 4 Servings

1 1/2 c Unbleached Flour,Sifted
2 T Sugar
3 t Baking Powder
1/4 c Shortening,Melted
1 t Salt
1 1/2 c Sourdough Starter
1 1/2 t Baking Soda *

* More Baking Soda may be added if the starter if very sour.
Place flour in bowl, add starter in a well, then add melted shortening
and
dry ingredients. Mix lightly and turn out onto a lightly floured board
and
knead until the consistency of bread dough, or of a satiny finish. Pat
or
roll out dough to 1/2 inch thickness, cut and put on a greased pan.
Coat
all sides of biscuits with melted butter. Let rise over boiling water
for
1/2 hour. Bake at 425 degrees F for 15 to 20 minutes.

[rottiedogs]

Aubergine Salad (Japanese)
Submitted by brianjwood on August 05, 2002 at 7:36 am

DESCRIPTION
Aubergine Salad (Japanese)

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
~ NASU NO AN-KAKE ~
(Aubergine Salad)

IT MAY BE STRETCHING the category of salads a bit to include an an-kake dish; nevertheless, this, like sunomono and aemono, is a simple dish accompanied by a sauce, and served at room temperature.
Small Japanese aubergines are used, as well as miso (bean paste),
which lends its hearty flavour to the interesting and tasty sauce.

INGREDIENTS (Serves 4)

Ib (225g) minced meat
pinch of salt and pepper
vegetable oil
3 shitake mushrooms, soaked
in warm water for 30
minutes, and finely chopped
3 Tbsp (45ml) sake
5 Tbsp (75g) dark miso
3 Tbsp (45g) sugar
4 small aubergines
4 mange-tout, boiledfor 2-3
minutes, drained and
chopped finely

Preparation

Season the minced meat with salt and pepper. Heat a small amount
of oil in a frying pan and stir fry-the minced meat. Add the shiitake and stir-fry further until the meat and shiitake are cooked.
In a saucepan combine the sake, miso and sugar over a low heat.
Add the fried minced meat and shiitake mixture and set aside,
keeping warm.
Cut each aubergine in half lengthwise. Make a few slits on the
skin. Heat the vegetable oil to a moderate heat (about
325°F/160°C/mark 3). Deep-fry each aubergine half individually,
starting with the skin-side down. Fry for l or 2 minutes on the skin side, then turn and fry the other side for 3 to 4 minutes. The aubergine should turn golden brown and the flesh should separate a little from the skin. Test for tenderness with a toothpick; the toothpick should slide in easily. Drain the aubergine thoroughly on absorbent towelling.
Place two halves of aubergine on an individual plate and top with
some of the minced meat and miso sauce. Serve garnished with the
finely chopped mange-tout.

[rottiedogs]

Aubergine In Sesame And Bean Sauce (Japanese)
Submitted by brianjwood on March 15, 2003 at 8:05 am

DESCRIPTION
Aubergine In Sesame & Bean Sauce (Japanese)

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
NASU NO RIKYU-NI
(Aubergine in Sesame and Bean Sauce)
THIS LIGHT, DELICIOUS aubergine dish owes its special quality to a combination of sesame and miso. It is named after Sen no RikyU,
perhaps the most famous of all the masters of the tea ceremony,
who explored the use of sesame in tea-ceremony cuisine. This dish
embodies all the restraint and elegance of tea-taste cooking.

Preparation

Peel the aubergine, remove the stem, and quarter. Cut the
aubergine into cubes (about 1/2in/l.2cm). Put a little vegetable oil into a frying pan and saute the aubergine cubes over a medium-high heat, until they are translucent. Add the dashi (bonito stock) and simmer over a very low heat for 5 minutes, using a close fit lid.
In another pan, combine the miso, sake, and sugar, and heat until
the sugar dissolves, stirring occasionally. Add this thick sauce to the simmered aubergine and cook over a low heat for 2 more
minutes.
Dry-roast the sesame seeds in a small pan. Allow them to become
golden, but be careful not to overcook them. When they have been
toasted, remove them to a suribachi or mortar, and grind them
lightly, releasing their flavour. Stir about three-quarters of the seeds into the simmering aubergine mixture. Then remove the
mixture from the heat.
Garnish the aubergine with the remaining sesame seeds and
serve warm or at room temperature.

[rottiedogs]

Asparagus Souffle Sandwiches
Submitted by brianjwood on August 07, 2002 at 4:11 am

DESCRIPTION
Asparagus Souffle sandwiches

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
@@@@@
Asparagus Souffle Sandwiches

2 Tbs (30 ml) soft butter
6 slices white or whole wheat bread
18 spears cooked asparagus
3 eggs separated
1 tsp (5 ml) Dijon mustard
1/2 tsp (2 ml) Worcestershire sauce
Salt and freshly ground pepper to taste
3/4 cup (180 ml) grated Gruyere, Swiss, or sharp
Cheddar cheese

Spread the butter on the bread and arrange on a lightly greased baking
sheet. Place three asparagus spears on each slice of bread. Whip the
egg whites until stiff. Whisk together the egg yolks, mustard,
Worcestershire sauce, salt, and pepper. Add the cheese to the egg
yolk mixture and fold into the egg whites. Divide the egg mixture
between the slices of bread, mounding it high in the center of each.
Bake in a preheated 350F (180C) oven until puffed and lightly browned,
about 15 minutes. Serve immediately. Serves 6.

Bon appetit from the Chef at World Wide Recipes

[rottiedogs]

Asian Oriental Vegetable Mainly Medley (19 Assorted Recipes)
Submitted by brianjwood on August 13, 2002 at 10:03 am

DESCRIPTION
Asian/Oriental Vegetable (mainly)Medley (19 assorted recipes)

SUMMARY
Yield 0 File under Family / Ethnic / Regional

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

Title: Asian Marinated Eggplant
Categories: Chinese
Yield: 6 Servings

1/4 c Tamari (Japanese soy sauce)
2 T Loosely Packed Cilantro
-(Coriander Or Chinese
Parsley) Leaves
1 T Rice Wine Vinegar
1 t Toasted Sesame Oil
1 1/2 Med. Cloves Garlic,Smashed
-And Peeled
3/8 oz Peeled Fresh Ginger (1 By
-1/4 Piece Cut
Crosswise Into 1/4 Inch
-Slices
4 md Sized (2 Oz. Each) Chinese
-Eggplants *

* (here they call them japanese - the small skinny light purple or lavender ones) combine all ingredients except eggplant in a blender or processor. Process until smooth. Prick th eggplants several times with a fork and pull off the leaves. Cut in half lengthwise. On the open side of each half make three deep diagonal slashes in each direction. Place eggplants skin side down in a 13x9x2 oval dish. spoon 1 1/2 teaspoons of the marinade over each eggplant half. Rub into flesh so that it runs into the cuts. Turn eggplants skin side up. Pour remaining
marinade into the dish. Let stand 45 minutes. turn eggplants skin side down. Cover tightly with microwave plastic wrap. cook at high power for 10 minutes. Prick plastic to release steam. Remove, uncover, spoon sauce over eggplants. Serve as side dish. Recommended with grilled fish steak or chicken breast (of course i'd baste that with a soy based marinade). You could try this over a wok steamer rather than in the microwave. .

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

Title: Asian Vegetable Sauce
Categories: Chinese
Yield: 4 Servings

1 T Sesame oil or chili oil
2 Cloves garlic
1 T Grated fresh ginger root
1 t Cornstarch
1/4 c Coy sauce
2 T Orange juice
1 T Rice or white vinegar
1 T Sherry
1/4 lb Snow peas
1/4 lb Fresh mushrooms
2 Carrots
-sliced
1 lb Soba noodles
-or
-ravioli
-to package

This deep mahogany sauce with snow peas, mushrooms and carrots turns soba noodles, fettuccini or ravioli into a delicious asian pasta primavera. Combine oil, garlic, and ginger root in 2 quart microwave safe casserole. Microwave, uncovered, on high for 45 seconds. Combine cornstarch with soy sauce in small bowl and stir until smooth. Add soy sauce mixture to garlic ginger, along with orange juice, vinegar and sherry. Mix well. Microwave, uncovered, on high until boiling and slightly thickened, 2-3 minutes, stirring after 1 minutes. Stir after cooking until sauce is smooth. Add snow peas, mushrooms and carrots.
Cover tightly with lid, or plastic wrap turned back slightly on one side. Microwave on high until vegetables are tender crisp, 33-4 minutes, stirring once. Serve over ot cooked noodles or ravioli.

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

Title: Asparagus Salad With Pickled Ginger
Categories: Chinese
Yield: 4 Servings

12 Medium-size asparagus
4 Pieces pickled red ginger
----- DRESSING =======================
1 T Thin soy sauce
1/4 t Ginger juice
1 pn Sugar
1 T Sesame oil

Wash asparagus spears. Use sharp paring knife to peel off tough
white skin on lower stem and cut off the very end. When steamer is hot, steam spears until barely cooked. They are overcooked when the color is olive. Remove from steamer, drain any water, and cool to room temperature. Meanwhile, mix dressing ingredients in small bowl. Slice pickled red ginger into thin slivers. About ten minutes before serving, slice spears on the bias into 2" segments. Place on serving dish, intermingled with pickled ginger. Pour dressing over asparagus, and let it permeate the salad. Serve at room temperature. This salad can also be served while asparagus is still warm, or it can be chilled.

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

Title: Bean Curd-Stuffed Tomato - {Ca Chua Don Dau Hu}
Categories: Vegetables
Yield: 4 Servings

4 md tomatoes
1 bean curd,mashed to a paste
1/4 c straw mushrooms
2 T cellophane noodles,soaked
-in warm water
for 20 minutes,drained,
-finely,Chopped
White part of 1/2 leek
-chopped
Freshly-ground white pepper
-to taste
1/2 t salt
1/4 t granulated sugar
2 T vegetable oil

Remove and discard the tops and pulp of the tomatoes. Combine the remaining ingredients, except for the oil, and stuff into tomatoes.

Heat the oil in a frying pan over a high flame. Put the tomatoes in the pan, stuffed-side down, then turn the heat down to medium and cover. Fry until brown, about 3 minutes more. Remove from heat.

Serve with either Buddhist Nuoc Leo (see recipe) or thin soy sauce.

This recipe yields 4 servings.

Source:
"Vietnamese Recipes at http://www.recipehound.com"
S(Formatted for MC5):
"05-03-2000 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: Beef Sukiyaki
Categories: Beef
Yield: 4 Servings

2 oz cellophane noodles
3 T suet (or peanut oil)
6 scallions,cut into 1" slices
10 shiitake mushrooms - (abt 8
-oz)
8 oz Chinese cabbage,thinly
-sliced
4 oz snow peas
(or bamboo shoots (or bean
-sprout,Sliced
2 T sugar
1 1/2 lb top sirloin,prime (or
choice grade ),very thinly
-sl
1/2 c sake
1/2 c soy sauce
2 c beef stock,or more as
-necessary
8 oz firm tofu
1 bn trefoil - (3 oz of leaves)
Short-grain sticky rice

Cook the noodles al dente according to the package directions.
Rinse under cold water and cut into 2-inch lengths.

Heat half of the suet in a large heavy saute pan or wok over medium- high heat until it begins to melt. Cooking the ingredients in 2 batches, add half of the scallions, mushrooms, cabbage, and snow peas, and toss to coat with hot fat. Stir in half of the sugar and caramelize the vegetables for about 2 minutes. Push the vegetables to the side and add some of the beef in 1 layer, sear until browned on all sides, about 1 to 2 minutes, and then push it aside as it cooks and add more of the beef until you have used half of it; do not overcook.

Add 1/4 cup each of sake and soy sauce, about 1 cup of the stock, and half of the tofu. Bring to a boil. Turn down the heat to medium-low, add half of the noodles and trefoil, and simmer briefly, until the vegetables are just cooked, about 2 to 3 minutes. Keep warm while you prepare the second batch, repeating the process. Serve in warm bowls with the rice on the side.

Notes: Cellophane noodles are called for in this recipe, but
traditionally, shiratake -- a thin starchy noodle made from a root vegetable -- is used. Shiratake is hard to find unless you have a good Japanese market nearby. One option with this recipe is to double the amount of noodles and omit the rice.

Suet is a little-used ingredient these days, but it gives the dish a richness that the oil does not. Traditionally, raw egg is used with sukiyaki, as a dip; it cooks immediately on contact with the hot food. However, due to health concerns, the egg is often omitted and it is not recommended if you are preparing the dish in your kitchen to bring to the table. If you prefer to omit the tofu, add more beef or vegetables.

This recipe yields 4 servings.

Comments: Sukiyaki is a Japanese stir-fry that is traditionally
prepared at the table in a special pan. Guests use chopsticks to serve themselves out of the pan or to cook the meat in the simmering broth, as with fondue. This recipe has been adapted so that it can be prepared quickly in your kitchen. It uses trefoil, a member of the parsley family, which has a long thin stem with many 3-pointed leaves. It has a light flavor somewhat similar to sorrel or celery. Trefoil can be found in some Asian markets but if it is not available, use 3 ounces of sorrel or spinach.

Source:
"Japanese Recipes at http://www.cooking.com"
S(Formatted for MC5):
"05-11-2000 by Joe Comiskey - jcomiskey@krypto.net"

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Title: Bhindi (Okra) Curry
Categories: Condiments
Yield: 1 Servings

1 t Mustard seed
1 t Coriander seed
1/2 t Fenugreek seed
-- slightly crushed
1 t Ground turmeric
2 t Ground cumin
2 t Paprika
1/2 t Heenj (asafoetida)
12 oz Okra
3 T Mustard oil
1 md Onion,chopped
2 Garlic cloves,chopped
2 Inch piece ginger,chopped
4 oz Tomatoes
1 Green pepper,chopped
2 Chiles,chopped

Wash the okra, top and tail, and cut into approximately 1/4" pieces (or leave whole after topping and tailing if preferred). Fry mustard, coriander and fenugreek seeds in mustard oil for 2-3 minutes (cover the pan or the mustard seeds will leap out all over the kitchen!). Add garlic, onion and ginger; fry gently for about 10 minutes more. Make the ground spices into a paste with a little water, add to the pan, and fry for a further 10 minutes. Add okra, tomatoes, green pepper and chiles. Cover and simmer very slowly until the okra is tender but not sloppy (about 15-20 minutes). Serves 3-4 as a main course, 5-6 as a
side vegetable. From: tony walton - sun uk - watchmoor customer
support engineer in rec.Food.Recipes. Formatted by cathy harned.

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Title: Bhindi Subji (Okra And Tomatoes)
Categories: Indian
Yield: 4 Servings

2 lb Okra,fresh or thawed
4 T Vegetable oil
1 Onion,medium and minced
4 Garlic cloves,chopped
1/2 t Cumin seed
2 Green chilies,chopped
1/4 c Coriander leaves-fresh/chopd
1/4 t Turmeric
16 oz Stewed tomatoes (1 can=8 oz)
2 T Vinegar
1/2 c Water
1 T Black pepper,ground
1 pn Salt

Wipe okra gently with moist kitchen towel. Cut each into 4 pieces and set aside. Heat vegetable oil in a skillet. Add onions, garlic, cumin seed, chilies (optional), and coriander leaves. Saute 4 to 5 mins. Add turmeric. Stir once or twice. Add tomatoes, vinegar and 1/2 cup water. Bring to a boil. Lower heat and simmer 15 mins. Add okra, black pepper and salt. Cover and cook until okra is tender, about 20 mins.

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Title: Bok Choy & Chinese Mushrooms
Categories: Low
Yield: 4 Servings

1 1/2 c Vegetarian Chicken-Flavored
Broth
4 Shitake Mushrooms,Cut To
1/2 Inch Pieces (Rehydrated Or
Fresh,No Stems)
4 Button Or Straw Mushrooms
Cut If Necessary
1 Green Onion,Sliced Thin
1 Largish Clove Fresh Garlic
Minced Or Pressed
1 Inch Square Fresh Ginger
Minced Or Pressed
4 c Chopped Bok Choy
2 T Corn Starch Mixed With
1/4 c Cool Water)

Pour broth into skillet. Add half the scallions, the garlic and the ginger. "sautee" for a few minutes, then add the mushrooms. steam the bok choy in the microwave (2 1/2-3 minutes, checking and tossing every minute) or in a steamer. thicken the broth with corn starch. Make it slightly thicker than you want the sauce to be, since the moisture from the boy choy will thin it a bit. toss in the bok choy and mix. Serve over steamed rice (or your favorite grain)
00 pst from: sally charette converted to mm
format by dale & gail shipp, columbia md. from: dale shipp

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Title: Bok Choy With Hot Bacon Sauce
Categories: Chinese
Yield: 6 Servings

2 T Sugar
2 T Vinegar
2 T Worcestershire Sauce
1/4 c Chili Sauce
6 sl Bacon,Cooked And Crumbled
2 T Cooking Oil
3 c Chopped Bok Choy

Combine first five ingredients in a saucepan; simmer 5 minutes. Heat oil in a wok or large skillet. Add bok choy; stir fry until crisp tender. Place on serving dish; spoon hot sauce over. Serves 6. origin:
recipes of british columbia, canada. Book shared by: sharon stevens.
Aug/91

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Title: Bok Choy, Mushroom, And Bean Curd Soup
Categories: Chinese
Yield: 4 Servings

1 c water
8 shiitake mushrooms,Dried
6 c chicken broth
1 fresh ginger - (1" long)
-peeled, sliced
into thin rounds,then thin
-strip,Sliced
2 scallions,white and green
-parts,thinly sliced
2 T vegetable oil
1 lb bok choy - (abt 1/2 head)
-sliced 1/2" pieces
1/2 t kosher salt
1/8 t freshly-ground black pepper
4 oz firm bean curd,diced

Bring the water to a boil. Pour the hot water into a bowl with the dried shiitake mushrooms. Set aside to let the mushrooms hydrate for about 20 minutes. Save the soaking liquid. Trim and discard the mushroom's tough stems. Slice the mushrooms into 1/8-inch strips.

In a medium soup pot, simmer the chicken broth with the mushroom
soaking liquid (be careful not to add any grit or sand that may be at the bottom of the mushroom broth). Add half the ginger slices and all the scallions to the broth and simmer for 10 minutes.

Heat the oil in a large skillet or wok. Stir-fry the bok choy over high heat for 3 minutes, or until crisp-tender. Season the bok choy with the salt and pepper. Add the bok choy, mushrooms, and bean curd to the broth, and continue to simmer for 5 minutes.

Serve the soup in bowls with the remaining ginger sprinkled on top.

This recipe yields 4 servings.

Source:
"Chinese Recipes at http://www.cooking.com/recipe"
S(Formatted for MC5):
"04-21-2000 by Joe Comiskey - jcomiskey@krypto.net"

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Title: Braised Eggplant - {Ca Phao Kho}
Categories: Vegetables
Yield: 4 Servings

2 lb Japanese eggplant,halved
-lengthwise
1 T vegetable oil
2 lg garlic cloves,peeled and
-minced
6 oz beef,Ground
1 T fish sauce (nuoc mam)
Coarse sea salt,to taste
Freshly-ground white pepper
-to taste

Char the eggplants on all sides over an open flame on medium-high heat or in a dry skillet on an electric stove. When the skin has blackened on all sides, allow to cool. Peel the eggplant and cut into large chunks.

Heat the oil in a clay pot or heavy-bottomed pot over medium heat. Add the garlic and stir-fry until golden, about 10 minutes. Add the ground beef and stir so the beef separates, about 5 minutes. Reduce the heat to low, add the eggplant and fish sauce, and season with salt and pepper. Braise, partially covered, until the eggplant has cooked down but is still slightly chunky, about 30 minutes.

Variation: If you do not like the smoky flavor of the charred
eggplants, simply skip step 1. Instead, cut the eggplants, skin on
into large chunks and proceed with step 2.

This recipe yields 4 to 6 servings.

Source:
"Vietnamese Recipes at http://www.recipehound.com"
S(Formatted for MC5):
"05-03-2000 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: Broccoli In Oyster Sauce
Categories: Chinese
Yield: 4 Servings

1 bn Chinese broccoli (gai larn)
(available at Chinese
-stores)
6 c boiling water,mixed with
1 t salt,and also
1 T groundnut/peanut oil
(or 6 cups light chicken
-broth/stock)
----- FOR THE SAUCE ==================
1 T chicken broth (stock)
1/4 c oyster sauce (available at
-Chinese store

Trim each stalk of broccoli. Use only the top 6 inches of each
broccoli stalk. Discard the leaves except for the young leaves at the tips. Wash the broccoli under cold running water, and pat dry with paper towels.

Bring the water to a rolling boil. Add the broccoli and boil over high heat for 2 to 3 minutes.

Meanwhile, gently simmer together the 1 tablespoon chicken broth and oyster sauce. Strain the broccoli out of the water, arrange neatly on a serving plate and cut the stalks in halves with a pair of scissors.

Spoon the oyster sauce over the broccoli greens and serve.

This recipe yields 4 servings.

Comments: Chinese broccoli, or kale, does not resemble Italian
broccoli, which is a member of the cabbage and cauliflower family. It is, instead, a stem vegetable with small white flowers and dark green leaves. The stems are slender and juicy, while the leaves have a slightly bitter taste. This vegetable was cultivated originally in China's southern states, particularly Guangzhou (Canton), but is now grown in most parts of China.

Source:
"Chinese Recipes at http://www.cooking.com/recipe"
S(Formatted for MC5):
"04-20-2000 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: Broccoli Stir-Fry With Soba
Categories: Vegetables
Yield: 4 Servings

Oil
Broccoli
Sliced scallions
Minced ginger
Minced garlic
Soba (buckwheat noodles)

1. Slice broccoli on the diagonal for stir-frying - flowers, stalks and all. 2. Using a small amount of broccoli at a time, stir-fry in a little oil, along with scallions, ginger and garlic. 3. Serve as a topping for japanese soba (buckwheat noodles).

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Title: Carrot And Radish Pickles - {Ca Rot}
Categories: Accompaniment
Yield: 4 Servings

1 c julienned carrot
1 c julienned daikon radish
1 T salt
2 T sugar
1/4 c white vinegar

Sprinkle carrot and radish with salt, allow to stand for 10 minutes.
Press vegetables gently with a dry towel to remove excess moisture.
Rinse and drain.

In a mixing bowl, combine sugar and vinegar with vegetables, then marinate for at least 2 hours before serving. Best when served chilled.

This recipe yields 4 servings.

Source:
"Vietnamese Recipes at http://www.recipehound.com"
S(Formatted for MC5):
"05-03-2000 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
Yield: 4 Servings

3 Dried Wood Ears
20 Dried Tiger Lily Buds
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 Shredded Bamboo Shoots
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: Crispy Green Onion Pancakes
Categories: Chinese
Yield: 4 Servings

3 c all-purpose (plain) flour
-plus extra
as needed
1 c water,Boiling
1/4 c water,Cold
4 t Asian sesame oil - (about)
1 t coarse salt,or more to taste
2 T green (spring) onion,Chopped
1/4 c peanut oil,or as needed

In a food processor fitted with the metal blade, place the 3 cups flour. With the processor motor running, pour the boiling water through the feed tube in a slow, steady stream. When the dough starts to pull away from the sides of the work bowl in 5 to 10 seconds, add the cold water. Continue to process until the dough comes together in a rough ball, about 15 seconds. If the dough is sticky, add a little more flour and continue processing for 30 seconds longer.

Turn out the dough onto a lightly floured work surface. Knead until smooth, soft, elastic and no longer sticky, 1 to 2 minutes, dusting lightly with flour if needed to reduce stickiness. Gather the dough into a ball, place in a lightly oiled bowl and turn to coat lightly on all sides. Cover the bowl with plastic wrap and let rest for 30 minutes.

Turn out the dough onto a lightly floured surface. Knead only until smooth and no longer sticky, 1 to 2 minutes. Cut the dough into 4 equal pieces. Roll out 1 piece into a 10- to 12-inch round about 1/8- inch thick. Evenly brush the top with a thin film of about 1 teaspoon sesame oil. Sprinkle 1/4 teaspoon of the coarse salt and 1 1/2 teaspoons of the green onion evenly over the round. Starting from one side, roll up tightly and pinch the ends to seal in the onions. Anchor one end and wind the long roll around it into a flat spiral coil. Tuck the end under and press the coil to flatten slightly. Roll out the
coil into a pancake 7 to 8 inches in diameter and about 1/4-inch thick. Cover with a kitchen towel. Repeat with the remaining dough.

To fry the pancakes, heat a 9-inch frying pan over medium heat. When hot, add enough of the peanut oil to coat the bottom with a 1/8-inch layer. When the oil is medium-hot, add 1 pancake, cover and fry, shaking the pan occasionally, until the bottom is golden brown and crisp, about 2 minutes. Using a wide spatula, turn the pancake over; if the pan is dry, add a little more oil. Re-cover and continue to fry, shaking the pan occasionally,until the second side is golden brown and crisp, about 2 minutes longer.

Remove the cover, slide the pancake onto a cutting board and cut into wedges. Transfer to a serving dish and serve at once, or keep warm while you fry the remaining pancakes.

This recipe yields 4 pancakes; serves 4.

Comments: These flaky flat breads can be found in street stalls
throughout northern China and in Taiwan. Although the bread requires patience and labor, it is such a delectable treat that it is well worth the effort.

Source:
"Chinese Recipes at http://www.cooking.com/recipe"
S(Formatted for MC5):
"04-20-2000 by Joe Comiskey - jcomiskey@krypto.net"

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Title: Fresh Cilantro & Mint Chutney
Categories: Indian
Yield: 1 Servings

3/4 c Chopped fresh cilantro
-- (firmly packed)
1/2 c Mint,fresh,chopped &
-firmly packed
1 Fresh hot green chili (opt.)
1 T Lemon juice
3/4 c Plain yogurt
1/4 t Salt,(more if desired)

Put the cilantro, mint, green chili, lemon juice, and 3 tablespoons water into the container of a blender or food processor. Blend until smooth, pushing down, if necessary, with a rubber spatula. Beat the yogurt in a small bowl until it is creamy. Add the mixture from the blender and fold in. Add 1/4 teaspoon of the salt, mix, and taste. Add more salt if you need it.

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Title: Grilled Japanese Eggplant With Garlic-Chili Goat Cheese
Categories: Japanese
Yield: 6 Servings

8 Japanese Eggplants
Olive Oil
Salt And Pepper
1/2 lb Fresh Mild Goat Cheese
-(Chevre)
2 t Minced Garlic
1 t Red Pepper Flakes
6 Basil Leaves,Shredded

Prepare the grill. Cut the eggplants in half lengthwise. Brush the cut edges with olive oil and season with salt and pepper. In a mixing bowl,combine the cheese, garlic, red pepper flakes, basil and a pinch of salt and blend well. Refrigerate until ready to use. Place the eggplant halves on the grill, flesh side down, and cook until almost soft. About two minutes. Remove from the grill and let cool slightly. Spread the goat cheese mixture on the warm eggplant pieces and serve at once. Serves four. origin: newspaper, foods section shared by: sharon
stevens.

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Title: Green Tomato Salsa With Thai Spices
Categories: Salsa
Yield: 8 Servings

4.00 Green tomatoes (about 2 lbs)
1.00 lg Red onion
0.25 c Fresh cilantro,minced
2.00 T Fresh lime juice
2.00 T Fish sauce
1.00 T Rice vinegar
2.00 t Serrano chile
--seeded & minced
2.00 t Fresh ginger
--peeled & minced
2.00 t Ground coriander
2.00 t Vegetable oil
1.00 t Sesame oil
1.00 c Chopped green onions
1.00 c Yellow bell pepper
--julienne cut

1. Cut tomatoes and red onion in half vertically. Cut each half
horizontally into thin slices. Set aside. 2. Combine cilantro and next 8 ingredients (cilantro through sesame oil) in a large bowl; stir well. Add tomatoes, red and green onions and bell pepper; toss well. Let stand 1 hour. Serving size: 1 cup source: cooking light note: fish sauce is a salty condiment that can be found in asian markets, specialty shops, and some supermarkets.

[rottiedogs]

Artichoke Soup For One
Submitted by brianjwood on October 01, 2002 at 3:01 am

DESCRIPTION
Artichoke Soup For One

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
TODAY'S RECIPE
__________________________________________________

Here is a quick and easy soup which can easily be multiplied to feed more than one.

Artichoke Soup for One

1 1/4 cup (310 ml) chicken stock
1 scallion (spring onion), thinly sliced
1 tsp (5 ml) lemon juice
3 cooked artichoke hearts, fresh, frozen, or canned,
cut into bite-sized pieces (char-grilled are best)
Salt and freshly ground pepper to taste
2 Tbs (30 ml) heavy cream

Bring the stock, scallion, and lemon juice to a boil over high heat. Add the remaining ingredients and return to the boil, stirringoccasionally. Serves 1.
Reproduce with permision from the Chef at World Wide Recipes

[rottiedogs]

Apricots In Brandy
Submitted by brianjwood on August 12, 2002 at 11:21 am

DESCRIPTION
Apricots In Brandy

SUMMARY
Yield 0 File under Family / Ethnic / Regional

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

Title: Apricots In Brandy
Categories: Fruits
Yield: 2 Servings

-Virginia Housewife,1831

"Take freshly gathered Apricots not too ripe; to Half their Weight
of loaf Sugar, add as much Water as will cover the Fruit; boil and
skim it: then put in the Apricots, and let them remain five or six
Minutes; take them up without Syrup, and lay them on Dishes to cool;
boil the Syrup till reduced one Half; when the Apricots are cold, put
them in Bottles, and cover them with equal Quantities of syrup and
French Brandy. If the Apricots be clingstone, they will require more
scalding." Source: Mrs. Mary Randolph's Virginia Housewife, 1831

Posted on Cooking Echo by Karl Lembke on 12-26-92

MM by Cathy Svitek

[rottiedogs]

Apricot Coffee Cake
Submitted by brianjwood on July 11, 2003 at 8:34 am

DESCRIPTION
Apricot Coffee Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
Welcome Back Doughhooked

This came in my post today. It looked good enough to make iced tea and offer you a 'welcome back' slice of cake. You'll have to make it though!!
Cheers, Brian

Apricot Coffee Cake
A nicely tart, and very tasty, coffee cake made with fresh apricots, and sprinkled with cinnamon and sugar.
Makes 12 servings.
Submitted by Talia

1 1/2 cups all-purpose flour
2 teaspoons baking powder
6 tablespoons white sugar
1 egg
2 tablespoons butter or margarine
1/4 cup dry milk powder
2/3 cup water
1 teaspoon vanilla extract
2 cups pitted and diced fresh apricots
1/4 teaspoon ground cinnamon, or to taste
1 tablespoon white sugar, or to taste

Directions
1 Preheat oven to 375 degrees F (190 C).
2 Place the flour, salt, and baking powder in a large
bowl. In a separate bowl, cream together the sugar, egg, and
butter until smooth. Mix the powdered milk, water, and
vanilla into the batter, stirring until well blended. Pour the
batter into the flour and beat until smooth.
3 Spread the batter into a greased 8 inch square pan, and
sprinkle the diced apricots evenly over the top. Dust with
cinnamon and sugar.
4 Bake in the preheated oven approximately 45 minutes, or
until a toothpick inserted into the center of the cake comes
out clean.

[rottiedogs]

Apple Frittata
Submitted by brianjwood on August 02, 2002 at 7:57 am

DESCRIPTION
Apple Frittata

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Today's Apple Frittata recipe is brought to you by National Pasta Association.

Our Recipe for Today is
=======================
APPLE FRITTATA

Ingredients for 4 Servings

4 cups Leftover Spaghetti, Thin Spaghetti or Vermicelli (about 8 oz.)
8 oz Carton egg substitute
2 large Apples, peeled and grated
1 cup Evaporated skim milk
5 tbsp Brown sugar
1/4 cup Chopped walnuts
1 tsp Vanilla
1/2 tsp Cinnamon
Vegetable cooking spray
Apple butter or maple syrup for topping

Procedure:

1. Combine first 8 ingredients in a large bowl, reserving 3 tablespoons of brown sugar; set aside.
2. Spray a 9-inch non-stick skillet with cooking spray and heat over medium-high heat.
3. Pour 1/3 of the pasta-egg mixture into the pan and cover.
4. Cook 4 to 5 minutes until set and lightly golden.
5. Sprinkle 1 tablespoon of brown sugar on top.
6. Slide out onto a plate, invert the skillet over the frittata on the plate, and flip the frittata back into the skillet.
7. Cook another 3 to 4 minutes, covered.
8. Remove to a serving dish and keep warm.
9. Repeat with remaining mixture.
10. Top each frittata with apple butter or maple syrup and serve immediately.
11. Each Serving Provides:
12. 653 Calories , 26.5 g Protein , 117 g Carbohydrates , 8.9 g Fat , 2.9 mg Cholesterol , 182 mg Sodium , Calories from Fat 12%

[rottiedogs]

Apple And Cinnamon Granola Bread
Submitted by brianjwood on August 02, 2002 at 11:58 am

DESCRIPTION
Apple & Cinnamon Granola Bread

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

INSTRUCTIONS
Title: Apple Cinnamon Granola Bread
Categories: Abm
Yield: 1 Servings

----- American =========================
1 c Apple Juice Unsweetened
2/3 c Applesauce Unsweetened
2 T Shortening
2 T Honey
1 t Salt
1 1/2 c Whole Wheat Flour
2 1/4 c Bread Flour
1/2 c Granola
1 t Cinnamon
1 1/2 t Yeast
1/4 c Raisins
----- Canadian =========================
1 c Apple Juice Unsweetened
2/3 c Applesauce Unsweetened
2 T Shortening
2 T Honey
2 c White Flour
1/2 c Granola
1 t Cinnamon
1 1/2 t Yeast
1/4 c Raisins

Place all ingredient in pan except raisins. Select sweet setting and
regular or dark crust. Press start. Add raisins at the add ingredient
signal beeps. The difference between American and Canadian recipe is
that the American recipe requires bread flour and the Canadian recipe
you can use all purpose flour or bread flour * crossposted submitted by
home_cooki pour all

[rottiedogs]

Apfelquarkkuchen (Apple And Cream Cake)
Submitted by brianjwood on August 02, 2002 at 11:58 am

DESCRIPTION
Apfelquarkkuchen (Apple & Cream Cake)

SUMMARY
Yield 0 File under cakes

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

Title: Apfelquarkkuchen (Apple And Cream Kuchen)
Categories: Cake/Frosting
Yield: 4 Servings

----- Cake ===========================
1 pk Yeast,Dry, Active
1/2 t Salt
4 T Sugar
2 c Flour,Unbleached, Unsifted
1/4 c Butter Or Margarine
1/2 c Milk
1 Egg,Large
----- Filling ========================
3 c Apples,Tart, Sliced
1 T Lemon Juice
1 t Cinnamon
3/4 c Sugar
2 T Flour,Unbleached
8 oz Cream Cheese,Softened
1 Egg,Large

Cake: mix yeast, salt, 4 t sugar, and 3/4 cup flour. Add butter to
milk. Heat until very warm (120-130 degrees f.). Gradually add milk to
flour mixture. Beat for 2 minutes. Add egg and 1/2 cup flour. Beat with
an electric mixer on high speed for 2 minutes. Mix in enough flour to
form a soft dough. Knead for 5 to 10 minutes, until dough is shiny and
elastic. Place in greased bowl and let rise for 1 hour or until doubled
in bulk. Pat dough into well-greased 10-inch springform pan pressing
the dough 1 1/2 inches up the sides of the pan. Filling: toss apples
with lemon juice, cinnamon, 1/4 cup sugar, and 2 t of flour. Arrange in
rows on top of the dough. Beat together cream cheese, 1/2 cup sugar,
and egg. Spread over apples. Let rise in warm place for 1 hour. Bake at
350 degrees f. For 30 minutes. Best when served warm

[rottiedogs]

Alsace Apricots
Submitted by brianjwood on August 12, 2002 at 11:20 am

DESCRIPTION
Alsace Apricots

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
Alsace Apricots
1 3/4 lbs ripe apricots
1/2 cup water
1 cup + 2 tbsp superfine sugar
1/3 cup kirsch (cherry schnapps)

Method: Stone and halve the apricots and arrage in the bottom of a flameproof dish, cut side up. Add the water,and sprinkle with about 2/3rds of the sugar. Cook over a gentle heat, stirring carefully from time to time. When the apricots are cooked (there should be very little syrup in the bottom of the dish)sprinkle on the remaining sugar. Pour the Kirsch round the apricots and grill to caramelise the surface. Transfer to warmed dish (or serve from cooking dish) and serve immediately.
From Larousse Classic Desserts.