Caribbean Grouper With Mango, Pear And Avocado Salad (Gc)

Recipe By : GRILLING’ CHILLIN’ SHOW #GR3609
Serving Size : 6 Preparation Time :0:00
Categories : Fish-fs Grill/broil-fs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds black grouper fillet — skin on
4 mangos — 1/4 inch strips
6 red pears — 1/4 inch strips
1/2 pound cleaned baby spinach
3 haas avocados — 1/4 inch strips
walnut oil
2 oranges — juice of
1 lime — juice of
–caribbean seasoning–
6 tablespoons garlic — minced
6 tablespoons onion — minced
6 tablespoons dried onion
2 tablespoons allspice
1 tablespoon chipotle
2 tablespoons hungarian paprika
2 tablespoons brown sugar
4 1/2 teaspoons thyme
4 1/2 teaspoons cinnamon
1 1/2 teaspoon nutmeg
1/2 teaspoon ground habanero
2 lemons — zest of

Prepare a wood or charcoal grill and let it burn down to embers.

Rub on the Caribbean seasoning in long strokes. Let sit for 15 minutes.
Grill for 8 minuets on one side and 6 minutes on the reverse side. Remove
from grill and keep hot.

Lightly oil the fruit with walnut oil and grill over hickory wood for 3
minutes. Place in a bowl with the fruit juices and toss. Serve on top of
baby spinach and avocado.

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997

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Title: Berlin Bread From Brigitte Sealing
Categories: Breads, Mom’s best, Cyberealm, Christmas
Yield: 20 servings

2 Eggs
2 tb Warm water
9 oz Sugar
2 1/2 oz Apple preserves
1/2 c Rum
1 pn Ground allspice
3 ts Cinnamon
2 1/2 oz Grated chocolate
9 oz Flour
1 ts Baking powder
4 1/2 oz Whole almonds or hazelnuts
1 1/4 oz Candied lemon peel, diced

1. Whisk the eggs and water until frothy, then add sugar, a little
at a time. Continue whisking until the mixture is thick and creamy.

2. Mix and sift together the flour and baking powder.Add to the eggs
and mix well, and then gradually add in the apple preserves,
flavoring, spices, nuts and candied peel.

3. Spread the mixture about 1/4 inch thick in a greased baking sheet.
Preheat oven to very hot for 5 minutes. Bake at moderate hot oven
(375F) for 15-20 minutes.

4. Make an icing with 3 1/2 oz confectioners sugar and 1-2 T. hot
water or milk. Ice the bread while it is still hot, and slice into 1
x 2 inch slices.

MMMMM

Hummous

Recipe By : Mimi Markofsky
Serving Size : 12 Preparation Time :0:20
Categories : Appetizers And Dips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cloves garlic — peeled
19 ounces garbanzo beans, canned — drained,
— reserve liquid
1/2 cup tahini
6 tablespoons lemon juice
1 teaspoon salt
pepper — to taste
olive oil — for garnish
paprika — for garnish

Drop the garlic cloves through the feed tube of a food processor that has
been fitted with a steel blade. Stop the machine and add the garbanzo
beans. Puree the beans with the garlic. Add the tahini, lemon juice,
salt and pepper. Through the feed tube, slowly add the reserved liquid

from the garbanzo beans, until the hummous is the desired consistency. Serve
with in a bowl or on a flat dish, drizzled with olive oil and sprinkled with
paprika. Serve with pita or crackers. Keeps refrigerated for 2 weeks.

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Title: Spiced Poached Pears with Burnt Sugar Ice Cream
Categories: Desserts, Ceideburg 2
Yield: 4 servings

1 c White wine
1 c Water
1/2 c Sugar
Zest of 1 orange, julienned
Zest of 1 lemon, julienned
Juice of 2 lemons
Juice of 2 oranges
2 Whole cloves
2 Cinnamon sticks
4 sl Fresh ginger
6 Peppercorns
1 Vanilla bean
4 Under-ripe pears, peeled,
-cored
Burnt Sugar lee Cream (see
-recipe)

Combine the wine, water, sugar, citrus zest and juice, cloves,
cinnamon, ginger, peppercorns and vanilla bean in a heavy saucepan.
Bring to a boil, add pears, then reduce heat so the liquid barely
bubbles. Cook for 15 minutes, or until the pears are tender. If
pears aren’t completely submerged in liquid, turn them every few
minutes so they will cool evenly.

When the pears are tender, remove from liquid and set aside. Reduce
liquid to 1 cup over high heat. Return pears to liquid and let cool
completely.

Before serving, warm the pears in their liquid over moderate heat.
Place a warm pear on a chilled plate; spoon some poaching liquid over
the top. Place a scoop of ice cream next to the pear and top with a
few threads of julienned zest from the sauce.

Serves 4.

PER SERVING: (with 2 tablespoons poaching liquid per pear): 630
calories, 8 g protein, 78 g carbohydrate, 31 g fat (17 saturated),
305 mg cholesterol, 110 mg sodium, 4 g fiber.

From an article by Andrew Schloss in the San Francisco Chronicle,
11/11/92.

Posted by Stephen Ceideberg; February 23 1993.

MMMMM

AFRICAN SQUASH AND YAMS (FUTARI)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Onion — chopped
2 tb Oil
1 lb Hubbard squash — pared
–and cut into 1-inch pieces
2 md Yams or sweet potatoes
–pared cut into 1″ pieces
1 c Coconut Milk
1/2 ts Salt
1/2 ts Ground cinnamon
1/4 ts Ground cloves

Cook and stir onion in oil in 10-inch skillet over medium heat until
tender. Stir in remaining ingredients. Heat to boiling. Reduce heat. Cover
and simmer 10 minutes. Simmer, uncovered, stirring occasionally, until
vegetables are tender, about 5 minutes longer.

Makes 6 to 8 servings

BETTY CROCKER REGIONAL AND INTERNATIONAL RECIPES

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CHOCOLATE BANANA TRIFLE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 13"x9″ Chocolate Cake
4 RIPE Bananas, Sliced
1 c Whipping Cream
1/4 c Almonds, Blanched, Toasted
– Slivered
1/4 c Maraschino Cherries, Halved
—–CHOCOLATE PUDDING—–
2 c Whole Milk
1/2 c Granulated Sugar
5 oz Semi-Sweet Chocolate, Grated
2 tb Cornstarch
2 tb Unsweetened Cocoa Powder
4 tb Water
2 Eggs
4 Egg Yolks
2 tb Vanilla

Prepare the chocolate pudding first. Place the milk,
sugar and chocolate in a medium saucepan. Cook,
stirring, over medium heat until the chocolate is
melted and the mixture is on the verge of boiling.
Sift the cornstarch and cocoa powder together. Add
water and mix thoroughly. Stir the cornstarch mixture
into the chocolate mixture. Whisk in the whole eggs
and the extra egg yolks. Cook until thickened (about 5
minutes). Add the vanilla extract. Pour into a bowl.
Cover with plastic wrap and chill. Cut the chocolate
cake into 3″ squares. Layer half the pieces of
chocolate cake in a large trifle or other large glass
bowl, cutting the pieces to fit. Arrange half of the
banana slices around the sides of the bowl and on top
of the cake. Spread half the chocolate pudding over
the cake and around the sides. Repeat the process with
another layer of cake, more banana slices and the rest
of the chocolate pudding. Whip the whipping cream and
slather over the top of the topmost layer of chocolate
pudding. Sprinkle with slivered almonds and garnish
with cherry halves. Chill.

Joel Ehrlich

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Title: Low Cal Cocoa Mix
Categories: Diabetic, Beverages, Low-fat/cal
Yield: 32 servings

3/4 c Cocoa Dry sugar substitute equal
1/2 ts Salt To 1 1/2 c sugar
1 qt Instant dried milk

Mix ingredients well and store in an airtight container in a
moderately cool place. Use 2 tbsp mix plus 6 ounces boiling water
per serving of cocoa. variations: Mexican Cocoa: Add 2-3 teaspoons of
cinnamon when mixing the total ingredients. or place a scant 1/8 tsp
in a cup of cocoa. Mocha: Add 1/3 cup instant coffee when mixing the
total ingredients; or place 1/2 teaspoon instant coffe in a cup of
the cocoa. Nutritive values per serving: CAL 49; CHO 4 gm; PRO 3 gm;
FAT 3 gm; NA 113 mg; Food exchanges per serving: 1/3 milk, 1/2 fat
Low sodium diets: Omit salt Source: The New Diabetic Cookbook

MMMMM

Title: Ducklings Swimming in a Pond
Categories: Chinese, Seafood, Soups
Yield: 4 servings

6 c Rich chicken broth
1/2 c Shelled green peas (or
-quartered snowpeas)
12 Shelled baby shrimp
4 Nami black mushrooms
3 Egg whites
Yellow food coloring

Even mature adults – gourmets no less – “oo” and “ah”
when presented with this simple-to-prepare soup.

Preparation: Wash soak mushrooms in warm water for
1 hour; slice into thin strips; reserve. Blanch
shrimp in salted boiling water (omit if shrimp are
precooked).

Make ducklings within hour or less of serving. Have
steamer ready.

Work with eggs mixing bowl at room temperature.
Separate whites yolks; reserve yolks for another
recipe. Beat egg whites, starting slowly, then
progressively faster after eggs begin to foam, until
eggs are stiff but not runny. If whites are too stiff,
they tend to break apart in shaping process.

Form 2 ducklings per serving. Use tablespoon to form
body; flatten egg in spoon; turn over onto steaming
plate. To body, add blob of egg for neck head,
another piece for tail. Use toothpick to carefully
shape head tail.

Steam one as test. Steaming should take 30-60 seconds
to set surface of egg. After steaming, swab beak
tail with yellow food coloring; put color on toothpick
to mark eyes.

Soup: 30 minutes or so before serving, heat broth to
just under boil; add mushrooms peas. 5 minutes
before serving, add shrimp desired seasonings. Pour
soup into warm serving bowl. Float ducklings on soup.
Serve.

—–

Title: SAMBUSAK (SEPHARDIC STUFFED PASTRIES)
Categories: Jewish, Hamburger, Beef
Yield: 6 servings

2 tb Active dry yeast (2
-packages)
2 c Lukewarm water, divided
1 pn Of sugar
1 ts Salt
1/2 lb Pareve (without meat or milk
-products) margarine
2 lb Sifted all-purpose flour
-(about 8 cups)
1 tb Ground anise
Vegetable oil for frying
Meat Filling (recipe
-follows)

Directions: Procedure: Dissolve the yeast in about cup
warm water with a pinch of sugar.

Add salt, remaining water, margarine and some of the
flour. Gradually add the remaining flour and the
anise. Blend with your hands and knead well. If the
dough is too soft or sticky, add more flour.

Place in a greased bowl and let rise, covered, until
doubled in bulk (about 1 hour). Punch down, knead
again and let rise again until doubled.

Take a piece of dough the size of a plum and roll it
into a ball. Press it down on a floured board until it
flattens into a circle. Place 1 tablespoon of filling
in the center. Fold over and pinch into a half- moon
shape.

Heat oil to 375 degrees. Deep-fry until golden. Drain
and serve.

Meat Filling

1 tablespoon vegetable oil 1 bunch scallions, diced 1
pound very lean ground meat Dash of garlic powder,
ginger, turmeric 1 teaspoon cinnamon Salt to taste

Procedure: Heat oil, add scallions, meat, spices. Keep
turning meat as it browns. When cooked, turn up the
heat so all the water evaporates. Cool.

—–

Chunky Vegetarian Chili

Recipe By :
Serving Size : 12 Preparation Time :0:15
Categories : Bean

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 tsp olive oil
1/2 c bell peppers — chopped
1/2 c onions — chopped
3 cloves garlic — minced
29 ozs stewed tomatoes
15 ozs dark red kidney beans — undrained
16 ozs pinto beans — undrained
2 c frozen corn — thawed
1 c water
1 c long-grain rice
3 tbsps chili powder
2 tsps salt
1 1/2 tsps cumin
1 tsp black pepper

In a large saucepan, heat oil over medium heat. Add bell peppers, onions,
and garlic. Cook until tender. Stir in stewed tomatoes, beans, corn, water,
rice, chili powder, salt, cumin, and black pepper; bring to a boil.
Reduce heat; cover and simmer for 25-30 minutes or until rice is cooked,
stirring occasionally.

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Per serving: 226 Calories; 1g Fat (4% calories from fat); 12g Protein; 52g
Carbohydrate; 0mg Cholesterol; 745mg Sodium