Tomato and Fresh Coriander Vinagrette

Recipe By : NY Times 1988/tpogue@idsonline.com
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Salads/Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 medium ripe tomatoes — seeded and diced
4 tablespoons red onion — finely minced
3 tablespoons fresh coriander or fresh basil
6 tablespoons olive oil
juice of two limes
1 medium garlic clove — peeled and mashed
2 teaspoons jalapeno — minced
salt and pepper

Combine all the ingredients in the top of a double boiler. Set over warm water
and heat over a low flame. Serve warm with grilled flank steaks.
Yield is about 2 1/2 cups.

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Per serving: 829 Calories; 83g Fat (86% calories from fat); 4g Protein; 25g
Carbohydrate; 0mg Cholesterol; 42mg Sodium

Shortbread

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups Flour — all purpose
1/2 cup Fruit sugar
1/2 pound Butter

Mix flour and sugar. Rub in butter, soft but not oily. Gather into a
ball, roll out 1/4 – 1/2 in. 300F oven, 25-35 minutes.

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ENGLISH CHEESE PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cheese Desserts
Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CRUST—–
2 c Unbleached Flour
1/2 t Salt
2 t Sugar — Granulated
4 T Butter — Chilled, *
3 T Shortening — Chilled
5 T Water — Cold
—–FILLING—–
1/2 c Cottage Cheese
1 c Heavy Cream
1/4 c Cream Sherry
3 Eggs — Large
2 Egg Yolks, Large
1/3 c Sugar — Granulated
2 T Rosewater
1/2 t Nutmeg — Grated
1/4 t Cinnamon — Ground
1/4 c Currants — Dried

* DO NOT use margarine in this recipe.
~——————————————————
~—————– CRUST:
Sift together the flour, salt and sugar into a
medium-sized mixing bowl. Add the butter to the flour
all at once. Mix together until well blended. Then
add the shortening and continue to blend by cutting it
into the flour mixture. The mixture will begin to
look like crumbs or small pebbles. It will have the
texture of oatmeal. Sprinkle the water over the
dough, distributing it evenly throughout. The dough
will be come sticky and cling together. Gather it
into a ball and wrap it in plastic wrap. Chill for at
least 30 minutes. Preheat the oven to 450 degrees F.
When the pastry has chilled, roll it out on a pastry
board to a thickness of 1/8-inch. The easiest way is
to roll the dough between 2 sheets of waxed paper.
Roll the dough up onto the rolling pin and transfer
it to a 9-inch pie tin. Gently press it into the tin
without stretching it. Use the excess pastry to make
flutes or cut away the excess with a sharp knife or
scissors. Prick the bottom of the pastry shell
thoroughly to prevent trapped air from bubbling the
dough. Butter a sheet of aluminum foil and place the
foil down into the shell. Weight it down with weights
or beans to keep the crust from lifting up. Bake the
crust for 7 to 10 minutes then remove the weight and
the foil. Return the crust to the oven and continue
baking for another 8 to 10 minutes or until the crust
is lightly browned. If you have difficulty rolling
out the dough, do not reroll it; just patch the tears
or holes. Rerolling will make the pastry tough.
FILLING: Preheat the oven to 350 degrees F. Press the
cottage cheese through a sieve. In a small saucepan,
gently heat the cream and the sherry until steamy, do
not allow it to scorch. In a mixing bowl, beat
together the eggs, egg yolks, sugar, rosewater, and
the spices until frothy — about 5 minutes. In a
large mixing bowl, beat the cottage cheese until it is
smooth then add the egg mixture and blend well. Add
the hot cream and sherry slowly to the cheese mixture
and beat until well blended. Stir in the currants and
pour the mixture into the prepared crust. Bake for
about 30 minutes, then allow to cool. Chill and
sprinkle with cinnamon.

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NO-BAKE PB AND CHOCOLATE COOKIES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Stick margarine
1/2 cup Milk
2 cups Sugar
2/3 cup Peanut butter
1 teaspoon Vanilla extract
3 cups Rolled oats — raw
3 tablespoons Cocoa powder

In a pan, combine 1 stick margarine, 1/2 cup milk, 2 cups sugar Cook over med
heat until it comes to a rolling boil. Let it boil for 1 minute, keep stirring
then add 2/3 cup peanut butter-(I use 2 big spoonfuls) and 1 tsp vanilla
extract.

Remove from heat and add 3 cups oatmeal 3 Tbsp cocoa.
Drop by spoonfuls onto aluminum foil.
Wait a few minutes-(if you can) and enjoy.

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Title: PALAK TOMATAR (SPINACH AND TOMATOES)
Categories: Indian, Vegan, Vegetarian, Main dish
Servings: 4

1 lb Spinach, fresh or thawed 2 ea Green chilies (optional)
3 ea Tomatoes, chopped 1 c Water
1 ea Onion, large and chopped 5 tb Butter/Oleo
1/4 ts Turmeric 1 pn Salt
1 tb Ginger, fresh and chopped 1 tb Lemon juice

Place spinach, tomatoes, onions, turmeric, ginger and chilies in a
saucepan with 1 cup water. Cook, covered, 15 mins over medium-low heat.

Remove from heat and cool. Blend in an electric blender to a creamy
consistency.

Heat butter/oleo in a saucepan. Add spinach mixture and salt to taste.
Cook for 5 mins over low heat. Add lemon juice and serve.

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Pesto Chicken Pizza

Recipe By : hunt@austin.metrowerks.com (Eric Hunt)
Serving Size : 1 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 To 1/2 C Fresh Pesto Sauce
1 C Grated Mozzarella Cheese — (more/less to taste)
1 Chicken Breast, Baked Or Grilled — * see below
1/2 C Fresh Mushrooms — sliced
1/2 C Sundried Tomatoes — (in oil or not)
1 Pizza Dough Ball — –or–
1 Can Pillsbury Pizza-Crust — from dairy section
1/3 C Extra-Virgin Olive Oil — (optional)

Marinate chicken breast in your favorite Italian-style dressing for
several hours. Grill outside until 3/4 done or bake in a 350deg oven
for 15 minutes.

Make sure 1/2 c sundried tomatoes are in a 1-c container. Fill container
to top with boiling water, set aside for 10-15 minutes.

Chop chicken into bite-sized pieces. Cover and set aside.

When sundrieds have reconstituted, chop coarsely (at least chop each tomato
in half, depending on how much tomato you can handle in one bite)

Prepare pizza dough. Spread with a decent amount (not light, not heavy) of
pesto to 1/3 inch from edge of crust. You may want to initially brush entire
surface of dough liberally with olive oil, depending on your taste.

Strategically place chopped chicken and sundried tomatoes over surface of
pesto. Sprinkle half of the mushrooms on top of all this.

Cover with cheese.

Sprinkle remaining mushrooms on surface of cheese.

Bake at 375 until crust is golden and cheese is bubbly and hinting at=
turning
golden.

Do not initially overbake chicken, or you will have bite-sized pieces of
leather on your pizza. I know, I got “gourmet” pizza last night suffering=
from
this affliction.

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NOTES : Here’s my favorite “white” pizza recipe.

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FILIPINO BREAKFAST STEAKS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 lb Sirloin, sliced 1/8 to 1/4
Inch thick
1 1/2 tb Salt
2 tb Brown sugar
1 t Garlic — finely chopped
1/2 ts Cracked black pepper

Combine salt, sugar, garlic, and black pepper. Spread
rub evenly on both sides of meat and store covered (or
in a plastic bag) in the refrigerator overnight. Sun
dry a couple of hours before cooking in smoker to
medium or medium well.

Serving Suggestions: Serve with a salsa of chopped
fresh tomatoes, chopped onions, grated radish, chopped
fresh cilantro, oriental fish sauce (or salt) to
taste, crushed hot chiles, and a little vinegar (or
lemon juice). For heavy eaters, chop meat into small
pieces and serve sprinkled over a mound of garlic
fried rice and fried eggs.

Enjoy.

Recipe By : Vin Lava

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Homemade Marinara Sauce

Recipe By : COOKING LIVE SHOW #CL8737
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 cup olive oil
2 onions — minced
4 cloves garlic — peeled and minced
3 28 ounce can whole peeled Italian plum tomatoes
1 1/2 tablespoons dried oregano
2 tablespoons dried basil
Pinch of sugar
Salt and pepper

In a large pot heat the olive oil over medium heat. Add
the onions and cook for 5 minutes or until translucent.
Add the garlic and cook for another minute. Pour in the
plum tomatoes and stir to combine. Add oregano, basil,
sugar and salt and pepper and mix well. Bring to a simmer
and cook for 25-30 minutes. Remove from heat and allow
sauce to cool for 15 minutes.

Pass the sauce through a food mill or puree in batches in
a food processor. Caution: proceed with care to avoid
being burned by the hot sauce. Return pureed sauce to pot
and heat to serve.

Yield: 6 cups

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Title: CHOCOLATE CREAM MOUSSE
Categories: Diabetic, Desserts, Chocolate
Yield: 1 servings

1 pk (1-oz) Low cal
-chocolate pudding
1 1/2 c Skim milk
1/2 ts Grand mariner
1/2 ts Butter flavoring
1 Egg white
2 ts Fructose
4 tb Prepared low calorie topping

In small bowl, combine pudding mix and milk.
Microwave at HIGH 5-7 minutes, or until slightly
thickened, stirring 2-3 times. Stir in Grand Mariner
and butter flavoring. Cover top of pudding with wax
paper. Let cool. In small bowl combine egg white and
fructose. Whip until egg whites form stiff peaks.
Fold in pudding. Spoon in serving dishes, chill. Serve
with low-calorie whipped topping. From “Microwaving on
a Diet” by Barbara Methven.

From: Jeffrey Dean Date: 12-06-93

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VERMICELLI WITH MEAT SAUCE AND FETA CHEESE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Vermicelli
1 md Onion — chopped
2 tb Olive Oil
3/4 lb Ground Beef
35 oz Can Italian Plum Tomatoes —
-undrained
6 oz Can Tomato Paste
Salt And Pepper
1 tb Sugar
1/4 c Fresh Basil — chopped -or-
2 tb Dried Basil
6 oz Feta Cheese — crumbled

Saute the onion in the olive oil over medium heat,
then add the ground beef and saute until meat is
browned and broken up. Add the tomatoes and tomato
paste. Mix well, then add the salt, pepper, sugar,
and basil and let simmer. Add the cheese to the sauce
just before serving.

Recipe By :

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