Marinated Mushrooms – Buon’appetito

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Olive oil
1/4 c Red wine vinegar
3 tb Lemon juice
1 c Water
2 Garlic cloves, chopped
1 t Thyme, dried
1 Bay leaf
1 tb Tomato paste
1 t Peppercorns
1 t Coriander seeds (optl)
1 lb Mushrooms, small, button
1 tb Brandy
Salt to taste
—–GARNISH—–
2 tb Parsley, chopped or
Chives

Mushrooms keep refrigerated for up to 2 weeks. 1. Combine all ingredients
except mushrooms, brandy and salt in a large pot. Bring to a boil and
simmer for 5 minutes. 2. Wipe mushrooms clean. If they are large, cut in
halves or quarters. Add to simmering liquid. 3. Cook together for 15
minutes or until mushrooms are tender. Remove mushrooms with slotted spoon
the boil remaining liquid down about 5-10 minutes or until 1/2 cup remains.
Stir in brandy and season with salt. Strain over mushrooms and leave
overnight. Garnish with parsley or chives before serving.

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CHOCOLATE MARBLE PRALINE CHEESECAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes Chocolate
Desserts Cake Mix

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CRUST—–
1 package DH Golden Sugar Cookie Mix
1 Egg
1/2 cup Finely chopped pecans*
—–FILLING—–
1 1/4 cup Frimly packed brown sugar
2 tablespoon Flour
3 package (8oz) cream cheese — softened
3 Eggs — lightly beaten
1 1/2 teaspoon Vanilla
1 ounce Unsweetened chocolate — melted
25 Pecan halves
Caramel flavor topping (opt.)

* For added flavor,toast pecans before chopping.

Spread pecans in single layer on baking sheet. Toast in 350 F oven for 3-5
minutes or until fragrant. Cool completely.

1. Preheat oven to 350 F.

2. FOR CRUST: combine cookie mix, contents of buttery flavor packet from Mix,
1 egg and chopped pecans in large bowl. Stir until thoroughly blended. Press
mixture into bottom of ungreased 9-inch springform pan. Bake at 350 F for
20-22 minutes or until edge is light brown and center is set. Remove from
oven.

3. FOR FILLING: Combine brown sugar and flour in small bowl; set aside. Place
cream cheese in large bowl.

Beat at low speed with electric mixer, adding brown sugar mixture gradually.
Remove one cup of batter to small bowl, add melted chocolate. Pour remaining
plain batter onto warm crust. Drop spoonfuls of chocolate batter over plain
batter. Run knife through batters to marble. Arrange pecan halves around top
edge.

Bake at 350 F for 45-55 minutes or until set. Loosen cake from sides of pan
with knife or spatula. Cool completely on rack. Refrigerate 2 hours or until
ready to serve.

4. To serve, remove sides of pan. Glaze top of cheesecake with store bought
caramel flavor topping.

Cut into slices and serve with additional caramel flaovor topping, if desired.

From Duncan Hines– Favorite Brand Name Recipes– Fabulous Fall Baking.

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PEANUT BUTTER CREAM PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–

2 cups Crushed oreo cookies
1/4 cup Butter — melted

1 package 8 oz. cream cheese — room temp
1 1/3 cups Powdered sugar
2/3 cup Creamy peanut butter
1 cup Heavy cream
1 cup Heavy cream — whipped
1/2 cup Salted peanuts — coarsely chop

Combine cookie crumbs and butter. Press mixture into a 9″ pie pan. Set
in freezer while you prepare the filling. Combine cream cheese,powdered
sugar and peanut butter. Beat until smooth.Add the 1 cup cream and mix
well. Fold in the whipped cream gently. Turn into the prepared pie
crust. Sprinkle with chopped peanuts. Place in the freezer for at least
2 hours. It can be made several days in advance.

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Spicy Chocolate Tart

Recipe By : Cooking Live Show #CL8910
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
chocolate dough:
1 cup unbleached all-purpose flour
2 tablespoons cocoa powder
1/4 cup sugar
1 pinch salt
1/2 teaspoon baking powder
4 tablespoons unsalted butter
1 large egg
chocolate filling:
1/3 cup water
1/3 cup sugar
1/2 stick unsalted butter
6 ounces semisweet chocolate
3 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves

For the dough: Place flour in a mixing bowl and sift the cocoa powder
over it. Stir in the sugar, salt and baking powder. Rub in the butter
finely, leaving the mixture cool and powdery. Beat the egg and stir it
into the dough. Press the dough together and wrap and chill it.

Preheat oven to 350 degrees and set rack in the lower third of oven.
On a floured surface, roll the dough and line a buttered 10-inch tart
pan. Set aside while preparing filling.

In a saucepan, over medium heat, bring sugar and water to a boil. Add
butter and continue heating to melt butter. Off heat whisk in finely
cut chocolate. Whisk eggs with spices, then whisk in chocolate
mixture. Pour into tart shell.

Bake for about 30 minutes, until well risen and firm. Cool on a rack.
Unmold tart and serve with sweetened whipped cream.

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WW-BEEF BARLEY SOUP

Recipe By : WEIGHT WATCHERS QUICK START COOKBOOK
Serving Size : 4 Preparation Time :0:00
Categories : soups and stews weight watchers
posted

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 packets instant beef broth and seasoning mix
3 cups water
12 ounces cubed cooked beef
2 cups cooked barley
1 cup each, sliced mushrooms, diced onions and
shredded cabbage
1/2 cup each, diced celery, diced carrot and
tomato sauce
1 bay leaf
1 teaspoon salt
1/2 teaspoon thyme leaves
dash pepper
chopped fresh parsley

In 3-quart saucepan combine broth mix and water and heat; add remaining
ingredients except parsley, partially cover pan, and let simmer until
vegetables are tender, about 40 minutes. Remove and discard bay leaf; serve
soup sprinkled with parsley.

each serving provides: 3 protien exchanges; 1 bread exchange; 2 1/2 vegetable
exchange; 10 calories optional exchange Per serving: 323 calories; 31 g
protien; 9 g fat; 29 g carbohydrate; 1,514 mg sodium; 77 mg cholesterol

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Cream of Broccoli Soup

Recipe By : Internet
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter
2 tablespoons olive oil
1 medium yellow onion — chopped
2 stalks celery — chopped
5 large garlic cloves — chopped
2 large broccoli stalks — flowerets removed
and reserved — stems chopped
1/2 cup flour
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon freshly grated nutmeg
2 cups chicken stock
1 cup Madeira
4 cups half and half

In a large soup pot, heat the butter and olive oil over medium heat, and
in them saute the onion, celery, garlic, and broccoli stem until the onion
is transluscent, about 5 minutes.
Stir in the flour, salt, black pepper, cayenne pepper, thyme, rosemary,
and nutmeg and cook a few minutes more, stirring frequently.
Add the chicken stock, Madeira, and 4 or 5 of the broccoli flowerets,
and stir to mix well. Bring the soup to a boil, then reduce the heat and
simmer, stirring occasionally, until the vegetables are very soft, about
30 minutes.
While the soup is simmering, steam the remaining broccoli flowerets
over boiling water until bright green and crisp tender, 7-10 minutes.
Immediately remove the flowerets from the steam and submerge in an ice
water bath or place under very cold running water until cool to the touch.
Drain and set aside.
Once the vegetables in the soup are very soft, remove it from the heat
and puree it, until VERY smooth.
Return the pot to the heat and add the half and half, stirring well.
Simmer the soup, stirring occasionally, for another 10 minutes.
Just before serving, add the steamed broccoli flowerets and a pinch more
of each of the herbs and a dash of Madeira, if desired. Serve in heated
bowls.

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FETA STUFFED PASTA SHELLS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
48 Pasta shells — large
3/4 c Feta cheese — crumbled
3/4 c Red pepper — finely diced
12 Olives — black pitted and fi
1/4 c Walnuts — finely chopped
2 ts Parsley — fresh chopped
1/2 ts Oregano — dried

Fat grams per serving: Approx. Cook
Time: :05
In pot of boiling water, cook pasta shells as
directed on package (till al dente). Rinse until cold
water. Drain well, arrange shells on large microwave
safe serving dish. Set aside. In bowl, combine feta,
red pepper, olives, walnuts, parsley and oregano. Fill
each pasta shells with about 1 tsp of feta cheese
mixture. Use toothpick to skewer each shell. Microwave
stuffed shells at Medium (50%) for 4 to 5 minutes or
till heated through. MAKES: 48 appetizers

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Title: Old Fashioned Raisin Pie
Categories: Desserts Fruits Pies
Servings: 6

1 x Recipe For 9″ 2 Crust Pie
15 oz Raisins; 1 Pk, 3 C
3/4 c Brown Sugar; Firmly Packed
2 tb Cornstarch
2 tb Instant Tang Orange Drink; *
1 1/4 c Water
2 tb Lemon Juice
1 c Walnuts; Coarsely Chopped
2 tb Butter Or Regular Margarine

* Any type of Instant Orange Breakfast Drink will do.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Divide the pastry almost in half and roll out the larger half, on a
lightly floured surface, to a 13-inch circle. Line a 9-inch pie plate
with the pastry and trim the pastry 1/2 inch beyond the rim of the pie
plate. Combine the raisins, brown sugar, corn starch and drink mix in a
3-quart saucepan. Stir in the water and lemon juice. Cook over medium
heat, stirring constantly, until the mixture boils and thickens. Remove
from the heat and stir in the walnuts. Turn the mixture into the
pastry-lined pie plate and dot with the butter. Roll out the remaining
pastry to an 11-inch circle. Place the top crust over filling and trim the
edge to 1-inch beyond the rim. Fold the top crust under the bottom crust
and form a ridge. Flute the edge and cut steam vents in the top crust.
Bake in a preheated 400 degree F. oven for 30 minutes or until the crust
is a golden brown and the filling is bubbly. Cool on a wire rack.

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VEGGIE FLAVORED PASTA – NO EGG

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Low-fat
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BASIC INGREDIENTS—–
1 c Flour, all purpose
Preferably durum semolina
1/3 c Water
—–OPTIONAL INGREDIENTS—–
1 tb Olive oil (optional)
Use one of following only:
1/4 c Tomato Juice (for red)
1/3 c Carrot Puree (for orange)
1/3 c Beet Puree (for red)
1 c Spinach puree (for green)

To make by hand, use a floured pastry cloth, put dry ingredients on cloth,
and make a “well” in the center of flour mixture, add liquid ingredients in
the well, and knead the dough, working the flour to the center as you
knead. After it forms a ball, knead by hand for several minutes.
To make with a food processor, put all ingredients in the bowl. Process for
1 minute until dough begins to form. Adjust liquid or flour if necessary,
continue to knead in the machine for 1-1/2 to 2-1/2 minutes.
To make with bread machine, place ingredients into baking pan. Use the
dough cycle, knead for 1/2 min. Adjust flour and liquid to form a round
ball of dough. Knead for another 5 minutes, then press stop button.
IF YOU HAVE A PASTA MACHINE, CONTINUE ACCORDING TO INSTRUCTIONS.
To complete the pasta by hand, roll the dough into sheets, as thin as it is
possible to roll it on a floured pastry cloth with a rolling pin. Then
shape into long thin spaghetti like strips, or wider for noodles. Cut with
a pie crimper for a fancy edge and twist into bowknots. Use your
imagination. Allow to dry a minimum of 10-20 minutes, or longer, if
necessary. It may be dried for several hours, put into a ziploc bag and
refrigerated or frozen.
To cook, drop into boiling water (with a little salt, optional), and cook
just until al dente. Do not overcook. Serve with your favorite sauce.
You can make a white pasta, leaving out the vegetables, or you can use your
imagination, be creative, and use any number of other veggies. Try green,
yellow, red, purple, orange pepper puree; yellow summer squash or zucchini;
winter squash, pumpkin or sweet potato; broccoli, green beans, vegetarian
refried beans. The list is endless. Just use approximately one-third cup
of the one you choose.

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Scalloped Bamboo

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Misc Non-Categorized

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups bamboo — parboiled, sliced
4 tablespoons butter
4 tablespoons flour
1 teaspoon salt
4 tablespoons grated cheese
paprika

Place the bamboo in a greased shallow baking dish. Prepare a sauce of the
butter, flour, milk, and salt; then blend in the cheese. Pour this over the
baboo and bake in an oven at about 350 F for 30 minutes. Serve with paprika
sprinkled over the top.

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