Archive for July, 2013

Brie Topped With Blueberry Chutney

Recipe

1 Jul

BRIE TOPPED WITH BLUEBERRY CHUTNEY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 8-12 Oz Piece Of Brie Cheese
Blueberry Chutney—–
1 c Blueberries
2 tb Onions — chopped
1 1/2 tb Fresh Ginger Root — grated
1/4 c Brown Sugar, Packed
2 tb Cider Vinegar
1 1/2 tb Corn Starch
1/8 tb Salt
1 3-Inch Cinnamon Stick

Combine all ingredients in a large sauce pan. Bring
to a boil over medium heat. Boil 1 minute. Remove
cinnamon stick. Cover and refrigerate 30 – 45 minutes.

Preheat oven to 350 degrees. Bake brie on an
ungreased cookie sheet for 10 – 12 minutes, or until
soft. Place brie on a serving plate, and top with the
cold chutney. Serve with a very mild-flavored cracker

Recipe By :

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Filed under: New Text Import

Cheeseburger Quiche

Recipe

1 Jul

Title: CHEESEBURGER QUICHE
Categories: Casseroles, Beef, Main dish
Yield: 1 Servings

1.00 Unbaked pie shell
1.00 lb Ground beef
0.33 c Onion, chopped
0.50 c Milk
4.00 Eggs, beaten
1.50 c Cheddar cheese, shredded
0.50 ts Oregano
0.25 ts Black pepper

Brown the beef and onion together. Drain and set aside. Mix all
other
ingredients together, then add beef mixture. Pour into an unbaked pie
shell. Bake for 30-40 minutes at 350 degrees.

NOTE: You can use a pan that has been sprayed with non-stick cooking
spray instead of a pie crust.

…………..Debbie Holland Taken from Heirloom Recipes by Billye
Holder

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Filed under: Ethnic, Soups

Soba In Chicken Broth

Recipe

1 Jul

Title: SOBA IN CHICKEN BROTH
Categories: Soups, Japanese, Poultry, Ew
Yield: 10 cups

8 oz Dried soba noodles
8 c Homemade chicken broth
1 T Finely grated fresh ginger
1/4 lb Fresh shiitake mushrooms,
-stems removed, slivered
-(about 1 cup)
2 T Sake or mirin
2 T Tamari or reduced-sodium
-soy sauce
1 T Rice-wine vinegar
2 T Miso paste
1 c Packed spinach leaves,
-washed, dried coarsely
-chopped
4 Scallions, finely chopped
1/4 c Grated daikon radish

In large pot, bring at least 3 qts water to a boil. Slowly add soba.
When water returns to a boil, add 1/2 c cold water. Repeat steps of
returning water to a boil and adding cold water 2 or 3 times, until
the noodles are just tender (it will take 5 to 7 minutes total.)
Drain and rinse well, working your fingers through the strands to
separate them. Set aside. Combine chicken broth and ginger in the
large pot and bring to a boil. Reduce the heat to medium-low, add
mushrooms and simmer for 8 minutes. Add sake or mirin, tamari or soy
sauce and rice-wine vinegar. In a small bowl, whisk a ladleful of the
broth with miso to dissolve it; return the mixture to the pot, along
with spinach. Simmer for 2 minutes more and remove from the heat.
Divide the noodles among soup bowls and ladle the soup over the top.
Garnish with scallions and daikon.

MMMMM

Filed under: Breads, Muffins

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Archive for July, 2013

Brie Topped With Blueberry Chutney

Cheeseburger Quiche

Soba In Chicken Broth

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