Archive for August, 2011

Cholent

Recipe

7 Aug

Title: CHOLENT
Categories: Meats, Soups, Jewish
Yield: 4 servings

-Marlene Sinyard HFWK05A
1 c Dried Navy beans
1 1/2 lb Boneless beef chuck; cut
-into 4 equal pieces
4 Potatoes; peeled
1 Onion; quartered
1 ts Salt
1/8 ts Black pepper; fresh ground
3 c Chicken stock

Soak the beans in water to cover overnight.

Preheat the oven to 350 degrees.

Drain the beans and place them in a large clay bean
pot with the meat, potatoes, onion, salt, and pepper.
Add enough water to just reach the top of the
ingredients, about 1 1/2 cups. Cover the pot tightly,
first with a piece of aluminum foil, then with the lid
of the pot. Bake for 30 minutes. Reduce heat to 200
degrees and bake for 10 hours or more. Do not disturb
in any way.

Serve the cholent in soup plates, adding a little hot
chicken broth, if you wish.

—–

Filed under: Misc Recipes

Rice Wheatberries

Recipe

6 Aug

Date: Wed, 07 Dec 94 08:28:47 PST
From: “Rob Ryerson”

Brown Rice Wheat Berries
(modifed for VLF, and un-tested)

2 1/4 cups water
1/3 cup wheat berries
1/3 cup brown rice
1 Tbs saute fluid (pick your a compatible favoriet)
1/4 cup chopped scallion
1/4 tsp salt
1/8 tsp pepper

In 2qt pan, boil water. Add berries, return to boil. Reduce
heat, simmer, covered, 1 hour. Stir in brown rice. Cover, simmer 50
minutes longer. 5 minutes before rice is finished, saute scallion
until softened. Combi ne with rice and wheat mixture, along with
spices.

Filed under: Cookies, Desserts, Holiday Christmas, Holiday Gift Giving Recipes, Holiday Gift Ideas, Holidays

Zuccotto

Recipe

4 Aug

175ml/6oz coffee liqueur (Tia Maria)
18-20 savoiardi (sponge fingers)
300ml/0.5pint double cream
40g/1.5oz icing sugar, sifted
50g/2oz chocolate chips
50g/2oz each of shelled hazelnuts and shelled almonds, toasted, skinned and
chopped
85g/3oz chocolate, in pieces
To decorate:
2 Tbsp cocoa powder
2 Tbsp icing sugar

Line a 1.2litre/2pint round-bottomed bowl or pudding basin with damp muslin or
cheesecloth, leaving it hanging over the rim.

Put all but 3 Tbsp of the liqueur in a shallow dish, dip in the sponge
fingers one at a time and use to line the bowl or basin, placing them
sugared side outwards. Fill the bottom and any gaps with liqueur-soaked
trimmings so that the lining is completely solid. Chill for 30 minutes.
Reserve the remaining sponge fingers and liqueur.

Whip the cream with the icing sugar until very thick and standing in stiff
peaks. Transfer three-quarters to a separate bowl. Stir the nuts and
chocolate chips into the remaining one-quarter, then spread this over the
sponge fingers to make an inner lining. Return to the refrigerator. Put
the chocolate pieces and remaining 3 Tbsp liqueur in a heatproof bowl.
Stand the bowl over a pan of gently simmering water and heat gently,
stirring occasionally, until the chocolate has melted and is smooth. Remove
from the heat and leave to cool slightly, then stir into the remaining
whipped cream. Use to fill the centre of the bowl or basin and smooth over
the surface. Cover with the remaining sponge fingers dipped in the rest of
the liqueur. Press the sponge fingers down firmly, then cover with the
muslin. Place a plate with heavy weights on top and chill overnight.

To serve, remove the weights and unfold the muslin, then run a palette knife
carefully between the muslin and the bowl/basin. Invert a serving plate
over the mould and turn the Zuccotto out onto it. Carefully remove the
muslin. Decorate with alternate sections of sifted cocoa powder and icing
sugar. Fold a circle of greaseproof paper into 8 sections, then cut out
each alternate one. Place over the Zuccotto and sift over the cocoa powder,
then move the paper around so that the cocoa powder is covered and sprinkle
with the icing sugar. If you are in a rush the Zuccotto can, of course, be
simply dusted with either icing sugar or cocoa instead of both but the
decoration is worth the effort for a special occasion.

Source: Patisserie of Italy by Jeni Wright
Serves: 8

Filed under: Casseroles, Cheese, Tex Mex, Vegetables

Heirloom Spice Cake

Recipe

4 Aug

HEIRLOOM SPICE CAKE

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Sifted Unbleached Flour
1 t Baking Soda
1/2 ts Salt
1 t Ground Cinnamon
1/2 ts Ground Nutmeg
1/4 ts Ground Cloves
1 c Butter Or Regular Margarine
1 c Sugar
1 lg Egg
1 c Sour Milk
1 c Chopped Walnuts
1 c Raisins
Sifted Confectioners Sugar

Sift the flour, baking soda, salt and spices together and set aside.

Cream the butter and sugar together in a large mixing bowl until light and
fluffy using an electric mixer set at medium speed. Beat in the egg.

Add the dry ingredients alternately with the sour milk, beating well after
each addition, using an electric mixer set at low speed. stir in the
walnuts and raisins. Pour the batter into a 13 X 9 X 2-inch baking pan.

Bake in a preheated 350 degree F. oven for 40 minutes or until the cake
tests done. Sprinkle with sifted confectioners sugar.

NOTE:

To sour milk, place 1 Tbls of vinegar in a measuring cup and add enough
milk to make 1 cup.

– – – – – – – – – – – – – – – – – –

Filed under: Beans & Peas, Beef, Bon Appetit, Salads, To Post

Macademia-orange Cookies

Recipe

1 Aug

Title: MACADEMIA-ORANGE COOKIES
Categories: None
Yield: 30 cookies

———————–COOKIE DOUGH———————–
4 oz Unsalted butter, softened
2 tb Sugar
1 ts Pure vanilla extract
1 c Flour
1 c Macadamia nuts, chopped

——————–CANDIED ORANGE RIND——————–
2 sm Oranges
1 c Sugar
4 oz White chocolate, melted

1. Heat the oven to 350 degrees. For cookie dough,
beat the butter with the sugar and the vanilla extract
until light. Add the flour and the nuts. Mix until
combined. Chill the dough in the freezer 10 minutes.

2. Using your hands, roll pieces of the dough into
3/4-inch-diameter balls. Place them 2 inches apart on
a parchment-covered baking sheet. Flatten slightly.
Bake until just beginning to brown lightly, about 15
minutes. Cool on a wire rack.

3. Meanwhile, for candied orange rind, put 4 cups of
water into a saucepan over high heat. Cut the oranges
in half crossways, and scoop out the flesh with a
spoon (save flesh for other use). Slice the rinds into
1/8-inch- to 1/4-inch-thick strips. Place them in the
saucepan. Boil 25 minutes; drain.

4. Rinse the strips and return them to the pan with
the sugar and 1 3/4 cups water. Simmer over medium to
low heat 25 minutes. Strain the strips from the syrup,
allow strips to cool, and save for final assembly.

5. To assemble the cookies, dip the bottom of the
cookie and 1/4 inch up the sides into the white
chocolate. Tap off any excess chocolate.

6. Put dipped cookies onto a parchment-lined baking
sheet. Press an orange-rind strip around the bottom of
each cookie, adhering it to the cookie where the
chocolate coats the sides. Chill and serve within a
few hours.

Posted By japlady@nwu.edu (Rebecca Radnor) On
rec.food.recipes or rec.food.cooking

—–

Filed under: Crockpot, Diabetic, Soups, Vegetarian

Ranch Flavored Oyster Crackers

Recipe

1 Aug

Title: Ranch Flavored Oyster Crackers
Categories: Snacks
Servings: 6

16 oz Plain oyster crackers
1 pk Hidden Valley Ranch buttermilk recipe mix
1/4 ts Lemon pepper
1/2 ts To 1 tsp dill weed
1/4 ts Garlic powder
3/4 c To 1 cup salad oil

Combine mix and oil, add dill weed, garlic powder and lemon pepper.

Pour over crackers, stir to coat. Place in warm oven for 15-20 mins.

MMMMM

Filed under: Salads

You are currently browsing the House Of Munch blog archives for August, 2011.

House Of Munch

Archive for August, 2011

Cholent

Rice Wheatberries

Zuccotto

Heirloom Spice Cake

Macademia-orange Cookies

Ranch Flavored Oyster Crackers

Pages

Archives

Categories

Sponsors

Recent Recipes

Friends