Archive for December, 2008

Ginger-Almond Florentines

Recipe

14 Dec

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Cup Heavy cream
1/2 Cup Granulated sugar
1/4 Cup Firmly packed dark brown sugar
2 Tablespoon Unsalted butter
2/3 Cup Sliced almonds — lightly toasted
1/4 Cup All-purpose flour
1/4 Cup Finely chopped crystallized
2 Teaspoon Grated orange zest
1 1/2 Teaspoon Grated lemon zest
1/2 Chocolate coating
—–chocolate coating—–
8 Ounce Semisweet or bittersweet chocolate
2 Teaspoon Vegetable shortening

Recipe by: Williams-Sonoma Kitchen Library – Cookies Preparation Time: on
T Preheat oven to 350~. Line 2 large, heavy baking sheets with aluminum
foil. Lightly butter foil. Combine cream, granulated sugar, brown sugar
and butter in a heavy saucepan. Cook over medium heat, stirring
constantly, just until sugars dissolve and butter melts. Add almonds,
flour, ginger, and orange and lemon zests. Bring mixture to a boil,
stirring constantly. Remove from heat. Drop 1 tablespoon batter (batter
will be runny) onto a prepared baking sheet. Repeat five times, spacing
cookies 3 inches apart. Repeat with second baking sheet. Bake until
deep brown, about 10 minutes. Remove from oven. Using a round cookie
cutter or a glass 3 inches in diameter, push hot cookie edges in toward
center to neaten them, shaping into 3-inch rounds. Slide foil off sheets.
Line the same sheets with new foil, butter foil and repeat with remaining
batter. Cool cookies completely on the foil. Carefully peel cookies off
foil and arrange them smooth-side up on the baking sheets. Spoon 1 teaspoon
of the hot chocolate coating in center of each and, using a small icing
spatula or knife, spread to edges. Refrigerate until chocolate is set,
about 30 minutes. Store layered between waxed paper in airtight container
in refrigerator for up to 2 weeks. Makes about 2 dozen.

CHOCOLATE COATING: Combine chocolate and shortening in top of double
boiler. Melt over (not touching) water just until smooth, stirring
occasionally. Remove from heat. Alternatively, melt chocolate and
shortening in heatproof bowl placed over (not touching) simmering water.
Dip one flat side of biscotti into warm chocolate or spread like icing.
Refrigerate until chocolate sets. Makes about 3/4 cup.

Typed for you by Marjorie Scofield 4/3/96

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Filed under: Beef, Chinese, Ethnic

Rice Beans

Recipe

5 Dec

Date: Tue, 15 Feb 94 13:14:37 PST
From: vmh@IntelliCorp.COM

Rice and Beans for lunch

In the morning (or the night before), combine in a
plastice container:

1 cup (before cooking) of brown rice (basmati) cooked in vegatable broth
instead of water.
1/2 can spiced italian tomatoes
1/2 bunch parsley
1/2 can small brown beans (seasoned version)
6-12 fresh or canned oyster mushrooms

Mix. Nuke for 3 minutes at high for lunch. Yummee!

Filed under: Ethnic, Pasta

Blackeye Peas Rice

Recipe

3 Dec

Date: Fri, 07 Oct 94 11:56:31 EDT
From: Lauren Bednarcyk

Black-Eye Peas and Rice (T)
———————–

1 onion
water/broth for saute
1 15oz can peeled tomatoes, drained
or equivalent amount of fresh tomatoes (~1.5 cups)
1 15oz can Black Eye Peas, drained
2 cups cooked white rice
(I used a mixture of white/brown basmati)
Salt, pepper, garlic powder for seasoning

Chop the onion and saute it in a good size frying pan
with the broth. If you are using fresh tomatoes, add
them and cook until they are soft. Stir in the remaining
ingredients and heat through.

Makes about 3-4 servings, as a main course casserole

NOTES:
Don’t drain the tomatoes and black-eyes completely. You need
a little “juice” to make it a nice mushy (comforting) casserole.

I really liked it with a generous amount of pepper.

This recipe was from a TV program here in Raleigh NC called
“Southern Sportsman”. I just took out the oil and bacon.

Filed under: Misc Recipes

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Archive for December, 2008

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