Chocolate Soup

Recipe By : Marni Tuttle
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups light cream
1 5 1/2 ounce chocolate pudding
1/3 cup Creme de Cacao
2 tablespoons Amaretto
1/2 cup toasted almond slivers or coconut shreds t

In a medium (3 quart) saucepan, combine 3 cups of the light cream and
the package of chocolate pudding powder. Cook and stir over medium heat
until mixture has come to a full boil.

Remove from heat. Add the additional cream, Creme de Cacao and Amaretto.
Heat with the chocolate. If to be served cold, chill in the refrigerator
overnight or for at least 4 hours.

Pour the cold soup into chilled bowls. Sprinkle toasted almonds or
coconut over the surface and serve.

To serve hot, present in heated bowls with either of the garnishes.

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Date: Thu, 22 Dec 94 17:53:11 EST
From: tkreider@census.gov (Tom Kreider)

RECIPE Couscous Vegetables

Here is another from Schlesinger, 500 Fat-Free Recipes:
(We made this for dinner tonight and it was great!! I used more couscous
than she called for)

Recipe: Couscous and Vegetables
Servings: 4
Serv. Size: 2 Cup (s)
Prep. Time: 0:25

Portion Ingredient
******* **********
10 Ounce (s) Couscous, uncooked
2 Cup (s) Vegetable Stock
1/2 Cup (s) Onion chopped
1 Medium Garlic clove crushed
3/4 Cup (s) Corn
1 Medium Pepper green
1/2 Cup (s) Mushrooms sliced
3 Cup (s) Tomato puree
1 teaspoon (s) Chili powder
1 teaspoon (s) Balsamic Vinegar

heat 1/4 cup of broth, add onion and garlic. heat 5
minutes. add corn, green pepper, and mushrooms. cook 5
more minutes. add tomato puree, chili powder, and balsamic
vinegar. simmer for 15 minutes. while vegs are simmering,
bring remaining broth to boil and add couscous. cover and
let stand for 5 minutes off of heat. spoon vegs over
coucous and serve.

Nutritional Analysis

Calories ( 379 cal) Vitamin D ( 0 IU )
Protein (15.2 g ) Thiamine ( 0.6 mg )
Carbohydrate ( 84 g ) Riboflavin (0.27 mg )
Total Fat ( 1.9 g ) Niacin ( 7.5 mg )
Saturated Fat (0.34 g ) Vitamin B6 (0.55 mg )
Mono-Unsaturated (0.31 g ) Folate ( 84 mcg)
Poly-Unsaturated (0.78 g ) Sodium ( 65 mg )
Cholesterol ( 0 mg ) Calcium ( 67 mg )
Dietary Fiber ( 9.5 g ) Magnesium ( 163 mg )
Caffeine ( 0 mg ) Potassium (1134 mg )
Vitamin A ( 310 RE ) Iron ( 5 mg )
Vitamin C ( 94 mg ) Zinc (2.34 mg )

Calories from Protein: 15 % Carbohydrate: 81 % Fat: 4 %

NORI-MAKI SUSHI

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Side dish
Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Sticky rice
2 1/4 c — water
1/3 c Vinegar, rice
1 1/2 tb Sugar, granulated
1/2 ts Salt
8 Nori sheets (use pretoasted
-nori, especially made for
-making sushi)
—–VEGETABLES—–
-Choose from among the
-following vegetables:
Daikon radish, raw or
-pickled
Cucumber — peeled, seeded
-and quartered lengthwise
Avocado
Carrot
Zucchini
3 tb Wasabi powder — divided
Ginger, pickled
—–DIPPING SAUCE—–
3/4 c Vegetable stock
1/2 c Soy sauce
1/4 c Sake or dry sherry

Soak the rice in a bowl of cold water. Swish around
with your hands and drain when the water becomes
cloudy. Fill with water again and repeat the procedure
until the water remains very clear.

Place the rice in a heavy 4-quart saucepan. Add the
water and cover with the lid. Bring the water to a
boil without lifting the lid (watch for the lid
jiggling). Reduce the heat to medium high and cook for
5 minutes. Listen for a hissing or crackling sound to
indicate that the water has been absorbed. Remove from
the heat, and still without lifting the lid, let the
rice stand for 20 to 30 minutes.

Transfer the rice to a large bowl. Toss with a
Japanese paddle or a wooden spoon until it stops
steaming.

In a small bowl, combine the vinegar, sugar and salt.
Stir until the sugar is dissolved. Sprinkle into the
rice, a little at a time, and toss in. Cover the
vinegared rice mixture with a clean tea towel and set
aside until needed. Don’t refrigerate it.

Use one shee of nori as a guide for cutting the
vegetables. The vegetables you use should be cut into
very thin, very long matchsticks; their length should
match the width of a sheet of nori. The exception to
this is avocado, which won’t be long enough, but this
isn’t a problem because of its soft texture. Just cut
the strips lengthwise. The idea is to use about 6
strips of vegetable in each sushi roll; you may use
one type of vegetable in each roll, or combine two,
for example, cucumber and avocado.

Take a tablespoon of the wasabi powder and combine it
in a small bowl with enough water to make a thin paste.

Place a sheet of nori, shiny side down, on a sudare,
a bamboo mat made expressly for rolling sushi
(available at oriental markets). Dampen your hands and
spread 3/4 cup of the vinegared rice over the surface
of the nori, leaving a 1/2 inch border on the end
nearest you and a 2 inch border on the end farthest
away.

Abuot 1 1/2 inches from the side closest to you,
paint a stripe of wasabi paste (use very little)
across the rice. Lay 6 or so strips of vegetable atop
the stripe.
Lift the side of the mat closest to you and roll it
over so the nori is tightly rolled over the rice and
vegetables. Wet the far end of the nori and continue
the rolling motion until the result is a snugly closed
roll.

Lay the rolled nori seam-side down on a board, adn
repeat with the remaining sheets of nori.

You’ll need a very sharp knife to cut the rolls. Wet
the knife lightly and cut each roll into six equal
sections. Arrange on a large platter.

In a small bowl, combine the remaining wasabi with
enough water to make a fairly thick paste, thicker
than what you made for the sushi rolls. Guests should
take a small dab on their plates to be spread on the
sushi rolls if they’d like. Put some pickled ginger in
another small bowl. Let each guest take a slice or two.

Dipping sauce:

Combine the ingredients in a mixing bowl. Divide the
dipping sauce among six small Oriental bowls and set
next to each guest’s plate for dipping the sushi rolls.

Vegetarian Celebrations by Nava Atlas/MM by DEEANNE

– – – – – – – – – – – – – – – – – –

GREEK LEMON SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish Soups
Appetizers Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
21 oz Condensed chicken rice soup
(2 cans @ 10.5 oz each)
2 Soup cans water
1 Egg, well beaten
2 md Lemons

1. In a medium-sized, heat-resistant, non-metallic
bowl, combine the chicken rice soup and water. Heat,
covered, in Microwave Oven 6 to 8 minutes or until
soup is very hot. 2. Gradually, a little at a time,
add some of the hot soup mixture to the well-beaten
egg; stir until completely combined. Return the
egg-soup mixture to the hot soup; stir to combine. 3.
Heat, uncovered, in Microwave Oven 2 minutes or until
soup thickens slightly. While the soup is heating,
slice one of the two lemons into thin circles. Squeeze
the juice from the other lemon.
4. Just before serving, add the lemon slices and juice
to the soup. Heat, uncovered, in Microwave Oven 2
minutes.

– – – – – – – – – – – – – – – – – –

Creole Seafood Seasoning

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Condiments
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1/3 c Salt

1/3 c Paprika

1/4 c Black pepper

1/4 c Garlic powder

3 tb Onion powder

2 tb Cayenne pepper

2 tb Oregano

2 tb Thyme

1. Combine all ingredients and mix throughly.

2. Pour into large glass jar and seal tightly. Keeps indefinitely.

NOTE: If black pepper is not to your taste, reduce amount to half.

– – – – – – – – – – – – – – – – – –

FRESH TOMATO SOUP

Recipe By : BETTER HOMES AND GARDENS MAGAZINE — SEPTEMBER 1996
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews Tomatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 medium tomatoes, peeled and quartered, or one can — (14
1/2-oz.)–
–tomatoes, cut up
1 1/2 cups water
1/2 cup chopped onion, — (1 med.)
1/2 cup chopped celery, — (1 stalk)
1/2 of a 6-oz can (1/3 cup) tomato paste
2 tablespoons snipped fresh cilantro or parsley
2 teaspoons instant chicken bouillon granules
2 teaspoons lime or lemon juice
1 teaspoon sugar
few dashes bottled hot pepper sauce
snipped fresh cilantro or parsley, — (optional)

If desired, seed tomatoes. In a large saucepan combine fresh or
undrained canned tomatoes, water, onion, celery, tomato paste, the 2
tablespoons cilantro or parsley, bouillon granules, lime juice or lemon
juice, sugar, and hot pepper sauce. Bring to boiling; reduce heat.
Cover and simmer about 20 minutes or till celery and onion are very
tender. Cool slightly. Place half tomato mixture into a blender
container or a food processor bowl. Cover and blend or process till
smooth. Repeat with remaining mixture. Return all to pan; heat through
or serve chilled. Garnish each serving with additional cilantro or
parsley, if desired. Makes 4 side-dish servings.

– – – – – – – – – – – – – – – – – –

NOTES : If desired, seed tomatoes. In a large saucepan combine fresh or
undrained canned tomatoes, water, onion, celery, tomato paste, the 2
tablespoons cilantro or parsley, bouillon granules;es, lime juice or
lemon juice, sugar, and hot pepper sauce. Bring to boiling; reduce heat.
Cover and simmer about 20 minutes or till celery and onion are very
tender. Cool slightly. Place half tomato mixture into a blender
container or a food processor bowl. Cover and blend or process till
smooth. Repeat with remaining mixture. Return all to pan; heat through
or serve chilled. Garnish each serving with additional cilantro or
parsley, if desired. Makes 4 side-dish servings.

BERRY BREAKFAST PUFF

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Eggs
1/2 c All-purpose flour
1/2 c Milk
2 tb Granulated sugar
1 t Vanilla
Icing sugar
1 1/2 c Berries
Plain yogurt or
Whipped cream

In bowl, whisk eggs with flour; gradually whisk in
milk, then granulated sugar and vanilla. Pour into
greased 8-inch (20 cm) skillet; bake in 425 degree F
oven for 15 to 20 minutes or until puffed and golden.
Dust with icing sugar; mound berries in centre. Serve
immediately with yogurt. Makes 2 servings.

– – – – – – – – – – – – – – – – – –

Title: Blackened Chicken
Categories: Cajun, Main dish, Poultry
Yield: 8 servings

16 ea 3 oz skinless chicken breast

MMMMM———————–SEASONING MIX—————————-
2 T Salt
1 1/2 t Garlic powder
1 1/2 t Ground black pepper
1 t White pepper
1 t Onion powder
1 t Ground cumin
1/2 t Gound cayenne pepper
1/2 t Sweet paprika

MMMMM———————OTHER INGREDIENTS————————–
3/4 lb Melted unsalted butter

NOTE: Recipe calls for 16 (3-ounce) skinless boned chicken breasts,
about 1/2 to 3/4 inch thick, or 8 (10-ounce) bone-in leg-thigh
pieces, or a combination of these. Skin the leg-thigh pieces, then
bone each piece along the length of the two bones, leaving meat in
one piece. Trim off excess fat. Pound each breast or leg-thigh
fillet to 1/2 inch thick.

Let the chicken come to room temperature before blackening.
Thoroughly combine the seasoning mix ingredients in a small bowl.
Heat a large cast-iron skillet over very high heat until it is
extremely hot and just short of the point at which you see white ash
or a white spot forming in the skillet bottom, about 8 minutes. (the
time will vary according to the intensity of the heat source.)
Heat the serving plates in a 250F oven.
Just before cooking each piece of chicken, dip it in the melted
butter so that both sides are well coated, then sprinkle each fillet
evenly with the seasoning mix, using about a rounded 1/2 teaspoon on
each, and patting it in with your hands. (If you lay the fillet on a
plate or other surface to season it, be sure the surface is warm so
the butter won’t congeal and stick to the surface instead of to the
meat. Wipe the surface clean after seasoning each fillet. Use any
remaining seasoning mix in another recipe.)
Immediately place the fillet skinned side down in the hot skillet,
making sure all meat folds are opened up and the meat is lying flat.
Pour about 1 teaspoon butter on the top of the fillet (be careful, as
the butter may flame up). If you cook more that 1 fillet at a time,
place each fillet in the skillet before buttering and seasoning
another one.
Cook uncovered over the same high heat until the underside forms a
crust, about 2 minutes. (The time will vary according to the
thickness of the fillets and the heat of the skillet or fire; watch
the meat and you’ll see a white line coming up the side as it cooks.)
Turn the fillets over and pour about 1 teaspoon more melted butter on
top of each. Cook just until meat is cooked through, about 2 minutes
more. Serve the chicken fillets crustier side up while piping hot.
Clean the skillet after cooking each batch and repeat the
blackening procedure with the remaining chicken fillets.
To serve, place 2 breast fillets or 1 leg-thigh fillet on each
heated serving plate. If you use a large serving platter, do not
stack the fillets.

Paul Prudhomme warns, “Blackening should be done either outdoors or
in a commercial kitchen. The process creates an incredible amount of
smoke that will set off your own and your neighbors’ smoke alarms.
People with really well-installed commercial hood vents at home have
gotten away with blackening in their own kitchens. They are
privileged! Don’t push your luck.”

From The Prudhomme Family Cookbook

MMMMM

Title: Breadmaker Dog Biscuits
Categories: Misc, Abm, Pets
Yield: 1 Recipe

———————INFORMATION ONLY———————

SOURCE: Linda Rehberg on *P – ID #GNJX21A. Note on
Foods BB – Breads by Machine – dated 12/20/93 to
Ursula R. Taylor.
You should be able to convert dog biscuit recipes to
your bread machine. If you have a 1 1/2 lb. machine,
use about 1 cup liquid (eggs count as a scant 1/4 cup
liquid) and a total of 3 cups of dry ingredients
(flour and grains). If the mixture is too stiff for
your machine to mix easily, add 1 to 2 tbsp. more
liquid. Hope this helps.
This note was formated by Ursula R. Taylor…Note
from Ursula – using this method – use only dough
cycle, then remove and roll or pat dough out and bake
in the oven….

—–

Title: Chicken in Lemon Grass and Chili (GA Xao Xa Ot)
Categories: Vietnamese, Poultry
Yield: 4 servings

3 lb Chicken
1 lg Onion
1 ea Salt
1 ts Ground chilies
1 tb Granulated sugar
1 c Water
4 cl Garlic
3 tb Vegetable oil
2 tb Minched lemon grass
4 tb Fish sauce (nuoc mam)
1 tb Caramel sauce

Rinse chicken and dry well. Cut into small pieces. Peel garlic and slice
finely. Cut onion into halves lengthwise and then cut lengthwise into 1/2
inch strips. Heat oil in large frying pan over medium heat. Add a pinch of
salt, garlic and onion. Fry over medium heat until onion becomes
translucent. Add lemon grass and chili. Fry 1 to 2 minutes until fragrant.
Add chicken and cook until lightly browned. Add fish sauce, sugar and
caramel sauce. Mix well. Add 1 cup water and cook 45 minutes or until
chicen is tender. Stir occasionally and add more water if necessary. Makes
4 servings. CARAMEL SAUCE: Mix 1/2 c sugar with 4 tablespoons of water in
heavy saucepan. Bring to a boil over medium heat and let boil until mixture
changes colour. Turn heat down to low and heat until brown. Add 1/2 cup
water to mixture. Stir until sugar is dissolved. Remove from heat and store
in a jar in the refrigerator.

—–