Title: Onion Soup (Emeril)
Categories: New, Text, Import
Yield: 4 servings

1/2 stick butter
1 c diced bacon
1 c sliced yellow onions
1 c sliced red onions
1 c sliced white onions
1 c sliced shallots
1 c sliced leek whites
1 c sliced scallions — (white
: parts only)
3/4 c flour
6 c light chicken stock
1 c cream
: Salt and pepper
3 ts snipped chives, — for
: garnish

Heat butter in a large saucepan, add bacon and cook
until fat renders and bacon is crispy. Remove bacon
with a slotted spoon, drain on paper towels and set
aside for garnish. To bacon fat add yellow, red, and
white onions and shallots. Cook until they begin to
wilt. Add leeks and scallions and cook for 3 minutes.
Dust flour over, and stir and cook until flour turns
golden. Add stock, bring to a boil and reduce heat.
Simmer for 30 minutes. Add cream and season to taste
with salt and pepper. Pour about one-third of soup and
solids into a blender or food processor and puree, or
pulse with an immersion blender. Reheat and serve
garnished with bacon and chives. Garnish with a
spoonful of onion marmalade, if desired.

Yield: 4 servings

Recipe By :ESSENCE OF EMERIL SHOW #EE2154

Date: Mon, 28
Oct 1996 22:06:23 -0500

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IRISH SODA BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Irish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 c Flour
1/2 ts Sugar
1/2 ts Salt
1/2 ts Baking soda
1 1/4 c Sour milk — to 2 1/2 cups

Calories per serving: 154 Approx. Cook Time: 1:00

“Sour milk” is milk that has had a couple of teaspoons of buttermilk
stirred into it, has been put in a scalded container and wrapped in a
towel, and left in some peaceful corner at about 75 degrees F for 24 hours.
The original Irish name is *bainne clabhair*, “clabbered milk”, or
“bonnyclabber” as the Scots have anglicized it. The flavor isn’t *quite*
as tart as buttermilk, but there’s enough acid to make the bicarb react
correctly. If you don’t have time to do sour milk, buttermilk will do
perfectly well. Sweet milk doesn’t work as well, and your bread may not
rise correctly: if you’re going to use sweet milk, use baking powder
instead of bicarbonate of soda.

First, decide whether you’re making farl or cake. If farl, find your
heaviest frying pan (cast iron is best) and put it on to preheat at a
low-medium heat. (You’re going to have to experiment with settings. Farl
should take about 20 minutes per side to get a slight toasty brown.) If
making cake, preheat the oven to 450 F and find a baking sheet. Full
preheating is vital for soda bread.

Sift the dry ingredients together several times to make sure the soda is
evenly distributed. Put them in a good big bowl (you want stirring room)
and make a well in the center. Pour about half the buttermilk or sour milk
or whatever in, say about a cup and a quarter, and start stirring. You are
trying to achieve a dough that is raggy and very soft, but the lumps and
rags of it should look dryish and “floury”, while still being extremely
squishy if you poke them. Add more liquid very sparingly if you think you
need it. Blend until the whole mass of dough has become this raggy
consistency.

Then turn the contents of the bowl out immediately onto a lightly floured
board, and start to knead. The chief concern here is speed: the chemical
reaction of the bicarb with the buttermilk started as soon as they met, and
you want to get the bread into the oven while the reaction is still running
on “high”. DON’T OVERKNEAD. You do not want the traditional “smooth,
elastic” ball of dough you would expect with a yeast bread; you simply want
one that contains almost everything that went into the bowl, in one mostly
cohesive lump. You should not spend more than a minute or so
kneading…the less, the better. You *don’t* want to develop the gluten in
the flour. If you do, you’ll get a tough loaf. Once you’re done kneading,
shape the bread. For cake, flatten the lump of dough to a circle about 6-8
inches in diameter, and put it on the baking sheet. Then use a very sharp
knife to cut a cross right across the circle: the cuts should go about
halfway down through the sides of the circle of dough, so that the loaf
will “flower” properly.

If you’re making farl, flatten the dough ball out to a circle big enough
that the farls are about 3/4 inch thick. Too thick, and they won’t bake
properly. Then use the same very sharp knife to cut the circle of dough
into four wedges. Try not to crush or compress the dough where you cut it
(if the knife is sharp enough, you won’t). Then bake. When putting cake in
the oven, handle it lightly and don’t jar it: the CO2 bubbles are a little
vulnerable at this point of the process. Let it alone, and don’t peek at
it. It should bake for 45 minutes at 450F. If making farl, dust the hot
griddle or frying pan with a little flour, and put the farls in gently. The
cut edges should be 1/2 inch or so apart to allow for expansion. Give the
farls 20 minutes on a side; they should be a sort of mocha-toasty color
before you turn them. Keep an eye on the heat — they scorch easily. The
heat should be quite “slow”. The farls will rise to about twice their
original height. If you’re making cake: At the end of 45 minutes, pick up
the loaf and tap the bottom. A hollow sound means it’s done. For a very
crunchy crust, put on a rack to cool. For a softer crust, wrap the cake in
a clean dishcloth as soon as it comes out of the oven.

per Diane Duane

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Leeks in Dilled Lemon Butter

Recipe By : R. Banghart
Serving Size : 6 Preparation Time :0:00
Categories : Leeks Side Dishes
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 medium leeks — about 3/4 lbs.
1/4 cup chicken broth
1/4 cup margarine
1 1/2 tablespoons lemon juice
1 tablespoon chopped fresh dillweed — or 1 tsp. dry
1 dash white pepper

Remove roots from leeks. Leave 4″ of dark leaves. Split in 1/2 lengthwise.
Wash well. Combine leeks and chicken broth in 12×8″ pan. Cover with plastic
wrap. Vent. Microwave on High for 8-10 minutes until tender.Rearrange after 4
minutes. Drain. Set aside. In glass measure, Microwave 1/4 cup margarine to
melt. Add lemon juice, dill and white pepper. Pour over leeks. Toss gently.
Cover and Microwave on High for 1-2 minutes to heat. Serve immediately.

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Triple Muffin Mix

Recipe By : Kim in Huntsville
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c flour, all-purpose
2 T cinnamon
1 T baking powder
1 T baking soda
1 1/2 c raisins — *
1 1/2 t salt
1 t nutmeg
1 t allspice
1 t cloves
1 1/2 c sugar
1 1/2 c brown sugar

Combine all dry ingredients, stir in raisins. Keep in ziplock bag or
sealed tupperware in the fridge. * We use dried sweetened cranberries
since hubby hates raisins.

For six muffins: (double for 12)

Combine 1 egg, 1/4c vegetable oil, and *ONE of the following: 3/4c
mashed bananas, OR 3/4c applesauce, OR 1/2c pumpkin mixed with 1/4c
water. Stir in 1 1/2c muffin mix. Spoon into greased muffin cups. Bake
at 350 for 20-25 minutes.
*We have also had good results with canned crushed pineapple.

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Title: ONION SOUP
Categories: Soups
Yield: 4 servings

6 ea Onion, large sliced
6 tb Butter
6 c Beef stock
1 tb Flour
4 ea French bread, 3/4″ slices
1 c Cheddar cheese, grated

Spread French bread with 1/3 of butter; Toast till
brown and set aside.
In soup pot melt remaining butter. Add onions and
saute’ until tender. Add stock. Add salt and pepper to
taste. Add flour and mix until smooth. Simmer 15
minutes. Pour in separate serving bowls and place
toasted bread on top. Sprinkle with cheddar cheese and
broil until light brown.

—–

Title: Bannock
Categories: Diabetic, Breads/bm
Yield: 12 servings

2 1/2 c Flour 1 c Milk
1/4 ts Salt 1 Egg
2 tb Oil 2 ts Baking powder

Mix flour, salt and baking powder in a bowl. Mix together milk, egg
and oil and add to flour. Mix well. Knead on a floured surface. Pat
down the dough until it is about 1 inch thick. Cut into 12 equal
pieces.

Bake at 400F until brown, approx 15 min OR heat a frying pan, using 3
tbsp oil to cook the pieces. Serve hot with jam.

1 bannock baked, 3 g protein, 3 g fat, 17 g carbohydrate, 107
calories 1 starch choice, 1 fat

1 bannock fried, 3 g protein, 8 g fat, 17 g carbohydrate, 152 calories

Source: Diabetes Dialogue Spring 1992, Canadian Diabetes Association
Shared and baked version tested by Elizabeth Rodier July 1993

MMMMM

CARIBBEAN PEPPER OIL

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Shallot, minced
1 Scallion, incl. green top,
-minced
1 Clove garlic, minced
3 Chives, minced
1 Sprig fresh thyme, minced
1 Sprig parsley, minced
1 Scotch Bonnet-type chile,
-seeded and coarsely chopped
2 Bird peppers
1 3/4 c Extra-virgin olive oil

Makes two cups. Mix all of the ingredients together
and pour them into a bottle. Stopper the bottle and
allow it to stand in a dark place for a week. Use
sparingly. This oil has a fiery tang that makes it
perfect for marinades and grilled meat, or even salad
dressing.

USE RUBBER GLOVES WHEN WORKING WITH CHILES (OR COAT
YOUR HANDS WITH OIL). BE SURE TO WASH HANDS THOROUGHLY
AFTERWARDS, AS CAPSAICIN WILL IRRITATE EYES OR MUCOUS
MEMBRANES IF IT TOUCHES THEM…

From: SKY JUICE AND FLYING FISH – TRADITIONAL
CARIBBEAN COOKING by Jessica B. Harris, Simon
Schuster, New York. 1991. Posted by: Karin Brewer,
Cooking Echo, 9/92

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Title: Cocktail Kebabs
Categories: Appetizers, Snacks
Yield: 8 servings

8 lg Shrimp, cooked
2 Green onions, trimmed
1/2 Red bell pepper, seeded, cut
-in thin strips and
-decorative shapes
8 sm Ripe or green olives
1 Garlic clove, crushed
2 tb Lemon juice
2 tb Olive oil
1 ts Sugar
1 ts Coarsely ground mustard
1/4 ts Creamed horseradish

Remove heads and body shells from shrimp but leave on tail shells.

Devein shrimp by removing black spinal cord. Cut each green onion in 4
daisies. Put shrimp, green onions, bell pepper and olives in a bowl.
Mix garlic, lemon juice, olive oil, sugar, mustard and horseradish.

Pour over shrimp mixture, cover and marinate at least 2 hours,
stirring occasionally. Remove ingredients from marinade and thread
equally on 8 wooden picks. Drain on paper towels.

VARIATION: Add small slices avacado to shrimp mixture.

MMMMM

BLUE RIBBON FRENCH TOAST (STAR 11/23/92)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Eggs
1 c Flour
1 c Milk
1 1/2 ts Baking powder
1 t Vanilla
1 t Cinnamon
8 Slices firm bread, white or-
Wheat bread
1/2 ts Salt

Combine all ingredients except for the bread. Blend
well. Pour into a shallow dish or pan. Place bread
slices into the dish. Turn to coat bread on both
sides. Cook on griddle or in a skillet, in oil,
margarine or butter, until golden, turn and cook until
second side is golden. Serve with syrup or
confectioners sugar.

– – – – – – – – – – – – – – – – – –

*GINGER-CARROT BISQUE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Plus 2 tb, unsalted butter
2 lb Carrots, peeled, thinly
-sliced
2 lg Onions, chopped
1 tb Minced peeled fresh ginger
2 ts Grated orange peel
1/2 ts Ground coriander
5 c Chicken stock or canned
-broth
1 c Half and half (light
-cream) [Subs. Skim Milk]
1/2 c Minced fresh parsley

Melt butter in heavy large saucepan over medium heat.
Add carrots and onions. Cover saucepan and cook until
vegetables begin to soften, stirring occasionally,
about 15 minutes. Mix in ginger, orange peel and
coriander. Add 2 cups stock. Reduce heat to
medium-low. Cover pan and simmer soup until carrots
are very tender, about 30 minutes. Puree soup in
batches in processor or blender. Add remaining 3 cups
stock and half and half to soup*Season with salt and
pepper. (Can be prepared 1 day ahead. Cover and
refrigerate.) Cook over medium heat until warm. Ladle
into bowls. Sprinkle with parsley and serve. Source:
Bon Appetit, Nov/91 Posted by Linda Davis

* Substitute skim milk cornstarch to thicken.

Converted by MMCONV vers. 1.50

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