Cafe Royal Carrot Soup

Recipe By : Abdelrahman Aly Spiro Giannopoulos, Cafe Royal, Dallas
Serving Size : 1 Preparation Time :0:00
Categories : *Soups Stews Restaurant Recipes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 medium carrots
chicken broth
3 medium onion — chopped
3 whole bay leaves
2 tablespoons Canola oil
salt and pepper — to taste

Trim and halve carrots; do not peel. Put in soup pot and add chicken broth
to cover. Bring to a boil, lower heat and simmer until the carrots are tender,
about 40 minutes.
Meanwhile, saute onions and bay leaves in oil until onion is translucent.
Reserve.
When carrots are tender, place them in a blender. Discard bay leaves; add
the onions to the blender. Puree until smooth, adding liquid from the soup pot
as needed for consistency. Season with salt and pepper to taste.

– – – – – – – – – – – – – – – – – –

NOTES : “The secret is the chicken stock,” says Cafe Royal chef Spiro
Giannopulos, who credits the dish to his assistant, Abdelrahman Aly. “You must
use natural chicken broth. If you try to make it with cubes or canned broth, it
will taste watery.”
For the chicken broth, simmer 2 chickens, a few carrots, onions and celery
ribs in water to cover until the broth is golden. Remove the chicken and save
for other use. Degrease the broth and strain before using.

The following recipes are from courses I’ve taken at the Disney Institute at
Walt Disney World. I have tried all these, and they are all good, with the
exception of the Oriental Dressing. Sesame oil isn’t really to my liking…

Title: GRAHAM CRACKERS
Categories: Breads
Yield: 24 crackers

1 c Flour, all-purpose
3/4 c Flour, whole-wheat
1/2 c Flour, rye; plus additional
-for rolling out the dough
5 T Sugar
1/2 ts Salt
1/2 ts Baking soda
1 ts Baking powder
1/4 ts Cinnamon, ground
3 T Butter, unsalted; chilled
-cut into small bits
1/4 c Solid vegetable shortening
2 T Honey
1 T Molasses
1/4 c ;Water, cold
1 ts Vanilla extract

Blend the all-purpose flour, whole-wheat flour, rye flour, sugar, salt,
soda, baking powder, and cinnamon in a bowl. With a pstry blender or
your fingertips, work in the buter and shortening until small, even
particles are formed.

Mix together the honey, molasses, water and vanilla extract in a small
bowl. Sprinkle gradually into the dry ingredients, tossing with a fork
until the liquid is evenly incorporated. Press the dough together into
a ball. It may be crumbly, but do not add water. Wrap in plastic and
chill for several hours or overnight.

Preheat the oven to 350 F (175 C).

Halve the dough. Let soften about 15 minutes.

Sprinkle a sheet of waxed paper sparingly with rye flour, place one
piece of the dough on top and flatten it with a rolling pin. Sprinkle
lightly with rye flour and top with another sheet of waxed paper. Roll
out to form a rectangle roughly 7×15 inches, rolling slowly and with
even pressure so the crumbly dough does not break.

Peel off the top sheet of waxed paper and prick the dough all over at
1/2″ to 1″ intervals, using a skewer, sharp-tined fork or a puff-pastry
pricker if you have one. Cut into approximately 2-1/2″ squares.
Transfer the squares to a large, ungreased baking sheet with a spatula,
placing them very close together (almost touching).

Repeat the process with the remaining piece of dough. Re-roll and cut
the scraps.

Bake the crackers in the middle level of the oven for about 15 minutes
or until they brown lightly on the edges. Remove to a rack and let cool
completely, then store airtight. Keep for at least 24 hours before
serving.

— Better Than Store-Bought
by Schneider and Colchie

MMMMM

Title: Noodles Czarina Casserole
Categories: Pasta, Low-fat, Good, Corky, Diabetic
Yield: 4 servings

1/2 c Chopped onion
1 t Olive oil
1 T Corn starch
1 t Salt (optional)
ds White pepper
2/3 c Nonfat dry milk powder
1 c Water
1 t Dijon mustard or any other
Prepared mustard to suit
Your taste
1 c Non-fat cottage cheese
2 oz Reduced fat Cheddar cheese,
Shredded (1/2 cup)
2 T Lemon juice
8 oz Noodles, cooked

Dissolve milk powder, salt, mustard, pepper and corn
starch in water, set aside. Saute onion in olive oil
until tender. Stir in milk mixture, and bring slowly
to a boil stirring constantly. Stir in cheeses and
lemon juice, mix in cooked noodles.

Put mixture into a greased 1 1/2 quart casserole.
Bake 40-45 minutes in a 350 degree oven until hot and
bubbly.

—–

Title: Choco Peanut Butter Dreams
Categories: Cookies, Peanut butt
Yield: 6 servings

1 1/2 c Brown sugar
1 c Creamy peanut butter
3/4 c Margarine
1/3 c Water
1 Egg
1 ts Vanilla
3 c Oats, uncooked
1 1/2 c Flour
1/2 ts Baking soda
1 1/2 c Chocolate chips
4 tb Shortening
1/3 c Nuts chopped

1. Heat oven to 350 F. 2. Beat together brown sugar, peanut butter and
margarine until
light and fluffy. 3. Blend in water, egg and vanilla. 4. Add
combined dry ingridients and mix well. 5. Shape dough into 1/4 inch
thick balls. 6. Place on ungreased cookiesheet; flatten to 1/4 inch
thickness.
with bottom of glass dipped into sugar. 7. Bake 8-10 minutes or
until edges are golden. 8. Remove to wire rack and cool completly. 9.
In heavy saucepan over low heat, melt chocolate chips and
the shortening; stir until mixture is melted and smooth. 10.Top
each cookie with 1/2 teaspoon melted chocolate and
sprinkle with the nuts. 11. Chill until set, store in airtight
container.
typed by Brigitte Sealing

—–

SPICED CHERRY ORANGE JAM

Recipe By :
Serving Size : 11 Preparation Time :0:00
Categories : Desserts Jams

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Oranges
Water
2 Sticks cinnamon
4 Whole allspice
6 Whole cloves
4 lb Fresh dark sweet cherries,
-pitted
1/2 c Fresh lemon juice
6 1/2 c Sugar

Slice oranges very thinly; place in preserving kettle; add water to cover
by 1/4 inch, about 5 cups. Tie spices in a cheesecloth bag; add to kettle;
bring to boil over high heat; reduce heat slightly; boil until oranges are
very tender; remove spice bag and discard. Add pitted cherries, lemon
juice, and sugar to kettle; stir until sugar is dissolved; return mixture
to boil; boil rapicly until mixture thickens and reaches gel stage, about 1
hour. Cool for about 5 minutes, skimming off foam with a metal spoon and
stirring occasionally. Ladle into hot sterilized jars, leaving 1/2 inch
headspace; seal with melted paraffin wax; cover with clean lids. Store in
a cool, dark, dry place. Makes 11 1/2 pint jars.

Origin: Appeal (quarterly publication from Overwaitea Foods) Shared by:
Sharon Stevens.

– – – – – – – – – – – – – – – – – –

COURGETTE ‘MEATBALLS’

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–MEATBALLS—–
1 1/4 Courgettes
1/2 ts Salt
1 Fresh hot green chilli,
-finely chopped
3 tb Finely chopped onion
1/2 ts Peeled and very finely
-grated fresh ginger
2 tb Finely chopped fresh green
-coriander
1 1/2 oz Graham flour
Vegetable oil 4 deep frying
—–SAUCE—–
5 tb Vegetable oil 4 deep frying
2 md Onions, peeled and very
-finely chopped
1/4 ts Ground tumeric
1/8 ts Cayenne pepper
1 t Ground cumin seeds
2 ts Ground coriander seeds
1/2 lb Tomatoes (about 2 tomatoes)
-peeled and finely chopped
8 fl Single cream
1/2 ts Garam masala
1/2 ts Ground roasted cumin seeds
1/3 ts Salt

Wash, trim and grate the courgettes. Put them into a
bowl and sprinkle them with the salt. Set them aside
for 1/2 hr. Squeeze as much liquid as possible our of
the courgettes by pressing handfuls between your two
palms. Save this courgette liquid for the sauce. Dry
off the bowl and put the courgettes back in it. Add
the chopped chilli (you may want to use more than 1
chilli depending on your taste – i use about 4 hot
ones!), onion, ginger and coriander. Sift the gram
flour over this vegetable mixture. Mix well and form
16 neat balls (i find throwing them from one hand to
the other is easiest). In a frying pan, wok or other
utensil for deep frying, heat about 1.5″ /4cm of oil
over a medium flame (a wok should have 1.5“/4cm at its
centre). When hot, put 5 or 6 of the balls, or as many
as the utensil will hold easily in one layer. Fry for
about 1.5 min.s, or until the balls turn a rich,
reddish-brown colour. Turn the balls every now and
then as they fry. Remove them with a slotted spoon
when they are done and leave to drain on a plate lined
with kitchen paper. Do all the ‘meatballs’ this way.

To make the sauce, remove 5 tbsp of the oil used in
deep frying and put this in a 10”/25cm frying or saute
pan. Heat the oil over a med. flame. When hot, put in
the onions. Stir and fry for 7 – 8 min.s or until the
onions begin to turn brown at the edges. Take the pan
off the heat for a couple of sec.s and add the
tumeric, cayenne, ground cumin and ground coriander.
Stir once and put the pan back on the fire. Stir for
another 5 sec.s and then add the chopped tomatoes.
Stir and fry on med. heat for 5 min.s. Add the
courgette juice (you need 8 fl oz, if you have less,
add some water). Bring to the boil. Cover, lower heat
and let the sauce simmer for 15 min.s (this much of
the recipe may be prepared several hours ahead of
time). Add the cream, garam masala, ground roasted
cumin and the salt. Mix well, bring to a simmer and
cook for 1 min. Now put in the ‘meatballs’. Spoon the
sauce over them. Cover and simmer very gently for 6 –
7 min.s. Spoon the sauce over the ‘meatballs’ a few
times during this cooking period.

These ‘meatballs` turn very soft when cooked in the
sauce, so handle them gently and serve immediately.

Makes 16 ‘meatballs’ and serves 4 (normal) –
6 (feather-weights).

– – – – – – – – – – – – – – – – – –

Fudge Bottom

Recipe By : Unknown
Serving Size : 8 Preparation Time :0:15
Categories : Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Crust—-
1 1/2 c low-fat graham cracker crumbs
1 tbsp oil
1/4 c semisweet chocolate chips
—-Filling—-
3 3/8 ozs fat-free vanilla pudding mix
—-Topping—-
8 ozs Cool Whip Lite®
chocolate sprinkles

Preheat oven to 350. Prepare a 9 x 9 x 2″ pan with cooking spray; set
aside. To prepare crust, combine graham cracker crumbs and oil in a small
mixing bowl. Press into prepared pan. Then, sprinkle with chocolate
chips. Bake for 10 minutes or until chocolate chips are slightly melted.
Then, spread chocolate chips evenly over graham cracker cracker crust; set
aside. Meanwhile, to prepare filling, prepare vanilla pudding mix according
to package directions. Then, spread over chocolate layer. Spread whipped
topping over top of pudding mix and dust with chocolate sprinkles.

– – – – – – – – – – – – – – – – – –

Per serving: 350 Calories; 9g Fat (25% calories from fat); 3g Protein; 58g
Carbohydrate; 0mg Cholesterol; 494mg Sodium

Serving Ideas : Chill until ready to serve.

SOUNDSTAGE GREAT NORTHERN BEAN SOUP

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups Legumes
Restaurants Ham

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–MICKEY’S GOURMET
CKBK——————-
1/2 lb Dried great northern beans
10 c Water
4 Chicken bouillon cubes
3/4 c Celery, minced
1 c Onion, minced
1 c Carrot, minced
1 c Smoked ham, minced
3/4 c Tomato, minced
1/4 ts Salt
1/4 ts White pepper
1/4 ts Ground thyme
1/4 c Cornstarch dissolved in
2/3 c Water

Soundstage Restaurant, Disney-MGM Soak beans in water
to cover overnight. Drain; rinse and place in lg soup
pot with 10c fresh water and bouillon cubes. Bring to
boil; reduce heat to simmer. Cook 1 hr until tender
but firm on the inside. Add celelry, onions, and
carrots; cook 30 mins until vegs are tender. Add ham,
tomato, salt, pepper, and thyme; mix well. Cook 10
mins. Add cornstarch and water; simmer 5-10 mins until
mixture thickens. Remove from heat, cool 10-15 mins.
Mix well and serve.

– – – – – – – – – – – – – – – – – –

Title: Chicken Mulligatawny (Sri Lanka)
Categories: Soups, Main dish
Yield: 6 servings

1 Steaming chicken
10 c Water
2 t Salt
1/2 t Whole black peppercorns
Few celery leaves
2 md Onions
4 Whole cloves
1 T Ground coriander
1 t Ground cummin
1 t Ground fennel
1/2 t Grounf turmeric
2 Cloves garlic,chopped
1 t Finely grated ginger
1 5cm stick cinnamon
500 g Ripe tomatoes, diced
2 t Ghee
10 Curry leaves
1 c Thick coconut milk
Lemon juice to taste

Cut chicken into joints and put into a large saucepan with sufficient
water to cover. Add salt, peppercorns, celery leaves and 1 onion peeled
and stuck with the whole cloves. Bring to the boil on high heat, then turn
heat low, cover and simmer for 30 minutes. Add coriander, cummin, fennel,
turmeric, garlic, ginger, cinnamon, and tomatoes and simmer for a further
hour or until chicken is tender.

Strain stock into a large bowl. When chicken is cool enough to handle, cut
hald the flesh into dice and return to the stock.

Slice the remaining onion. Wash out pan in which chicken cooked, dry it
well and in it heat the ghee. Fry the curry leaves and sliced onion until
the onion is well browned, then pour stock into pan and let it come to the
boil. Reduce heat, stir in coconut milk and when soup returns to simmering
point again remove from heat. Taste and add lemon juice to sharpen the
flavour. If necessary add more salt. Serve hot.

Compiled by: Imran C.-Gold Coast-‘Oz

—–

Title: Frozen Lemon Souffle
Categories: Desserts
Yield: 6 servings

1 1/2 c Sugar
3 tb Cornstarch
1 Env. Unflavored Gelatin
1 c Water
2/3 c Lemon Juice OR Lime Juice
3 Large Egg Whites
1/2 pt ( 1 C) Whipping Cream

In large saucepan, combine sugar, cornstarch, and gelatine; add water
and lemon or lime juice. Over medium heat, cook and stir until
slightly thickened; stir in a few drops of food coloring in color of
juice used, if desired (yellow or green). Cool. Chill until
partially set, about 1 hour, stirring occasionally. In small mixer
bowl, beat egg whites until stiff but not dry; fold into juice
mixture. In small mixer bowl, beat whipping cream until stiff peaks
form; fold into juice mixture. Tape or tie 3-inch waxed paper or
foil “collar” securely around rim of 1-qt souffle dish. Pour mixture
into dish. Freeze 6 hours or overnight. Remove “collar”. Garnish
with whipped cream, candy lemon drops and gum drop slivers if
desired. Return leftovers to freezer. TIP: Souffle can be chilled in
refrigerato 6 hours instead of being frozen.

MMMMM