Chocolate Freezer Cake

Recipe By : Net
Serving Size : 12 Preparation Time :0:00
Categories : Frosting/Filling Pesach

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
250 gr dark chocolate
200 gr margarine
7 eggs
6 tablespoons sugar
1/2 cup nuts — finely chopped
2 tablespoons matzo flour — or breadcrumbs

Separate eggs. Beat yolks lightly with fork. Melt chocolate and margarine,
add yolks. Beat whites with sugar until stiff, fold in chocolate mixture.
Divide in half and pour one half into a greased 26cm spring form. (nb.,
I’d probably use a cake tin 🙂
Bake for approx 15 minutes or until dry on top. Cool for a few minutes,
then pour over second half of mixture. Freeze immediately. If placed in
deep freeze, take out at least 30 mins before serving.

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Title: CHINESE: CHINESE BARBAQUE PORK (CHAR SIEW)
Categories: Main dish, Chinese, Pork, Ethnic
Yield: 4 servings

—————————SAUCE—————————
1 tb Hoisin sauce
2 tb Soy sauce
1 ts Seseme oil
1 Fresh garlic finely chopped
4 tb Sugar
1/2 ts Salt pepper

——————LB PORK ROAST BONELESS——————

Slice pork into strips approximately 1 1/2 in. thick,
5-6 in. long, and 1/2 in. wide. Combine all the
ingredients for the sauce and mix well. Marinate pork
strips in sauce for a minimum of 2 hours. Bake in
pre-heated oven 375 deg for 25 minutes. Turn meat over
and bake for an additional 25 minutes.

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Title: KANG BOA CHICKEN
Categories: Chinese, Poultry, Ethnic
Yield: 2 servings

3/4 lb Chicken breasts, boneless
1 Eggs
1 ts Cornstarch
2 tb Peanut oil
3 Onions, green
1 tb Peanut oil
1 tb Ginger, chopped
2 ea Garlic cloves, crushed
1 tb Sherry
3 tb Soy sauce
1/2 tb Sugar
1/4 c Stock, chicken
1/2 tb Vinegar, white
1 1/2 tb Water
1 c Peanuts

Deep fry peanuts until golden and crunchy.

Cut chicken meat into cubes. Toss with egg and
cornstarch; add salt and white pepper to taste. Set
aside to marinate for 30 minutes.

Add oil to wok and tilt pan to distribute. When
temperature reaches 350, add chicken and stir fry
until 80% tender. Drain.
Cut green onions into 1/2″ pieces. Dry wok, add
green onions, oil, ginger, and garlic. Stir fry for 1
minute, then add chicken and stir together. Add
sherry, soy sauce, sugar, chicken broth, white
vinegar, and cornstarch dissolved in water. Stir in
fried peanuts and stir fry until chicken is fully
cooked.

Serve immediately with rice.

This recipe was developed by Executive Chef Wei Zhong
Xin. Nine Dragons at Epcot Center
Posted on GEnie by C.NORBERG [Kit], Feb 18, 1992
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator, net/node
004/005

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Border Tart (Scottish)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Shortcrust pastry
2 oz Butter
2 oz Dark soft brown sugar
1 Egg, beaten
5 oz Mixed dried fruit
1 oz Walnuts, chopped
1 oz Glace cherries, chopped
FOR DECORATION
4 oz Icing sugar
1 tb Water

Set oven to 375F Gas 5. Grease a 7 inch round flan
tin. Gently melt the butter and sugar together in a
pan. Remove from the heat and leave to cool. Meanwhile
roll out the pastry on a floured surface and line the
flan tin

From ray.watson@ukonline.co.uk Thu Aug 22 11:21:35
1996 Posted to the mm-recipes mailing list by
“ray.watson”

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2 heads of celery
2 large onions
2 carrots
bunch of parsley stalks
10 cups water

Clean and prepare the vegetables, chop coarsley and boil in the water for 30
mins. Leave to cool, then puree the mixture and pass it through a sieve.
Discard the vegetable debris and store the stock in a sealed container in the
frige.
Note: It will keep happily for a couple of weeks, or may be frozen for up
to 3 months. Indicators of V and P, meaning Vegan and Complete Protein.

Source: The New Vegetarian by Colin Spencer–‘

CHEESE FONDUE #2

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Water
2 c Dry white such as sauterne
1 t Season salt
1 tb Butter

Place in top part of double boiler and place directly
on burner and bring to boil. Put pan in bottom of
double boiler and add 4 cups swiss american cheese.
Add 3 Tbl. cornstarch, softened with water. Stir until
cheese melts. Put into fondue pot.

Source: My recipe box

Courtesy of: Joann Pierce

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Senator Joseph Montoya’s New Mexican Chili

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds Round steak — cut in 1/4″

2 Cloves garlic — minced
2 tablespoons Oil
1 1/2 teaspoons Flour
3 tablespoons Unspiced chili powder
2 cups Water
1 teaspoon Salt

Heat oil in saucepan of Dutch oven, add meat and cook and stir 10 min. add
garlic when meat is partially browned. Sprinkle with flour and stir 1 min
longer.
Add chili powder, water and salt. Cover and simmer 45 min.

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Title: PEANUT ROCKY ROAD
Categories: Candies, Peanuts
Yield: 36 servings

2 pk Chocolate chips,semisweet
1 1/2 c Peanuts,dry-roasted,chopped
2 c Marshmallows,miniature

Melt chocolate over hot water. Fold in peanuts and marshmallows.
Spoon in mounds on waxed paper and chill until firm.

MMMMM

SOUTHWESTERN GRILLED CACTI SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Robbie Shelton
6 oz Clarified Butter — 1 1/2
-sticks or 12 tbs.*
1/2 c All-Purpose Flour
6 c Chicken Stock
1 c Milk
1 c Heavy Cream
6 oz Pasteurized Processed Cheese
-Spread Loaf — cut in small
-pieces
1 c Tomatoes w/Green Chilies
-diced
1/4 bn Broccoli — chopped
1 md Yellow Onion — chopped
1 1/2 c Yellow Corn Kernels — cut
-from the cob
3 oz Jicama — peel julienned
3 md Nopalitos — grilled
-julienned (reserve 1/2 of
-one for garnish
1/4 bn Cilantro — washed chopped
—–GARNISH—–
-Reserved Nopalitos
Sour Cream
Cilantro — chopped

Melt 1 stick (8 tbs) butter in large, heavy
saucepan over medium heat. Whisk in flour gradually
and cook the roux 2 to 3 minutes until smooth and
thickened. Gradually whisk in 3 cups hot chicken
stock, milk and cream, stirring constantly. Add
cheese, stirring until completely melted, then stir in
tomatoes with green chilies. Reduce heat to low and
simmer while preparing following mixture:

In another saucepan, over high heat, melt remaining
4 tbs butter and saute broccoli, onion, corn kernels
and jicama 3 minutes.

Add nopalitos and simmer 1 more minute. Turn off
heat and add remaining chicken stock. Transfer to
food processor or blender and puree until smooth.

Blend puree into soup mixture and stir in chopped
cilantro. Garnish each serving with nopalitos, a
dollop of sour cream and cilantro. Makes 2 to 2
1/2 quarts.

NOTES: To clarify butter, melt it slowly in a
saucepan; skim foam off top and pour clear butter off;
discard milky residue.

This recipe is from Ed Baich from Baich’s Bar
Grille. Located on the ground floor of the 2016 Main
building in Houston.

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Title: STEAK MARINADE
Categories: Sauces
Yield: 1 servings

2 tb Lemon juice
3 ts Worcestershire sauce
1/4 c Oil
2 ea Garlic, minced

1. Pierce steak so marinade can penetrate. 2. Place
steak in a non metal dish just large enough to hold it
or in a sealable plastic bag. Refrigerate for 12
to 24 hours.

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