Archive for April, 2012

Conejo Guisado Con Coconut (Rabbit Stew with Coconut Crea

Recipe

2 Apr

Title: Conejo Guisado Con Coconut (Rabbit Stew with Coconut Crea
Categories: Colombia, Game, Rabbit, Ceideburg 2
Yield: 4 servings

Text Only

This recipe comes from Colombia in South America. Rabbit meat is
very low in fat and can be dry tasting, so it marries well with
coconut cream. It is best to cook the rabbit gently till it is
falling off the bone.

Chop a rabbit into serving pieces. Chop finely one large onion and 2
cloves of garlic. Seed and slice a large green capsicum, half a
large red capsicum and finely slice 3 birdseye chillies (decrease the
quantity and discard the seeds if you can’t cope with too much chilli
heat). Peel and chop a large tomato and have ready 400 ml strong
veal or chicken stock and 150 ml coconut cream.

Heat a little oil in a frying pan and brown the rabbit pieces.
Transfer them to a large saucepan. In the remaining oil in the
frying pan, saute the onions, capsicums and chillies. Add to the
saucepan with the tomato, salt and pepper to taste, and the stock.
Bring just to simmering point, cover and cook very gently for about 2
hours or even more. Lift the rabbit pieces out onto a dish and turn
the heat up high under the saucepan. Reduce the liquid in the
saucepan by about half.

Lower the heat and stir in the coconut cream. Return the rabbit
pieces and cook gently, stirring, for a few minutes. Serve with rice.

(Serves 4)

Posted by Stephen Ceideberg; October 29 1992.

MMMMM

Filed under: Cheese, Main Dish Low Cal 999, Main Dish Meats Soups, Main Dish Poultry Soups, Main Dish Soups Vegetables, Main Dish Vegetables, Main Dishes, Mexican, Vegetables

Peanut Blossoms

Recipe

2 Apr

Peanut Blossoms

Recipe By : Sue Klapper
Serving Size : 46 Preparation Time :0:12
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups flour
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon baking soda
1/2 cup shortening
1/2 cup peanut butter
2 tablespoons milk
1 teaspoon vanilla
1 egg
sugar
48 chocolate kisses

Heat oven to 375 F. Lightly spoon flour into measuring cup; level off.
In large bowl, blend flour, 1/2 cup sugar, brown sugar, baking soda,
salt, shortening, peanut butter, milk, vanilla and egg at low speed
until stiff dough forms. Shape into 1 inch balls; roll in sugar. Place
2 inches apart on ungreased cookie sheets. Bake at 375 F. for 10 to 12
minutes or until golden brown. Immediately top each cookie with a candy
kiss, pressing down firmly so cookie cracks around edge; remove from
cookie sheets. Source: The Pillsbury Bake Off Cookbook. Calories/ 1
cookie = 100

– – – – – – – – – – – – – – – – – –

Filed under: Soups

Crockpot Curried Beef

Recipe

1 Apr

CROCKPOT CURRIED BEEF

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef Crock

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Lean beef round, trimmed
Of fat and cut in 2-in cubes
1 tb Curry powder
1 t Cumin seeds
1/2 ts Ground cinnamon
1/4 ts Ground ginger
1 t Cloves
1 t Allspice
1 Bud garlic — minced
1 Lemon — juiced
2 tb Raisins
1 tb Light soy sauce
2 ts Cornstarch
1/4 c Cold water
MMMMM———————OPTIONAL — Ç
GARNISHES————————–
Yogurt
Lemon wedges
1 c Cilentro — chopped
Fresh parsley — chopped

1. Combine ingredients, except cornstarch and cold water in a crock
cooker. No pre-browning of the meat or preheating of the cooker is
needed. Cover tightly and set on slow heat. Cook 16 to 18 hours or
until meat is very tender. Gently stir meat once or twice during
cooking time. 2. Twenty or 30 minutes before serving time, stir the
cornstarch into cold water and stir this mixture into the crock
cooker. Cover and continue to cook at lowest heat, stirring once or
twice, until liquid thickens. Serve with dollops of yogurt, lemon
wedges, and chopped fresh parsley or cilantro leaves as a garnish, if
desired. Makes 8 servings, 175 calories each. VARIATION: Crocked
Curried Lamb: Substitute lean lamb stew meat for the beef. SOURCE:
Light Spicy

– – – – – – – – – – – – – – – – – –

Filed under: Chicken, Chinese

Shortbread Biscuits

Recipe

1 Apr

Shortbread Biscuits

Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Cookies Australian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–AUSSIE WOMEN’S WEEKLY BEST—–
2 Sticks butter
1 c Icing sugar (powdered sugar)
1 c Cornflour (cornstarch)
1 1/2 c All purp flour
1 pinch Salt

Cream butter and sugar until light and fluffy. Add sifted flour and
cornstarch, and salt. Mix well. Turn out onto lightly floured board, knead
lightly.
Divide in half, shape into 2 rolls 1 1/2″ wide, 6″ long. Wrap in plastic
wrap, refrigerate 1 hr or until firm. Cut into 1/4″ slices. Place on oven
trays. Bake 350F, 10-15 mins or until cooked.

– – – – – – – – – – – – – – – – – –

Filed under: Chinese, Seafood

You are currently browsing the House Of Munch blog archives for April, 2012.

House Of Munch

Archive for April, 2012

Conejo Guisado Con Coconut (Rabbit Stew with Coconut Crea

Peanut Blossoms

Crockpot Curried Beef

Shortbread Biscuits

Pages

Archives

Categories

Sponsors

Recent Recipes

Friends