House Of Munch
Recipes, Recipes, Recipes
Archive for April, 2016
Toasted Garlic Cheese Bread
Recipe20 Apr
Toasted Garlic Cheese Bread
Recipe By : COOKING LIVE SHOW #CL8737
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Italian
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 long loaf of Italian bread
2 cloves garlic — peeled
1/2 cup fresh herbs, i.e. parsley or basil
6 tablespoons butter
1/2 cup grated Parmesan
Preheat broiler.
Slice loaf of bread lengthwise and separate. In a mini-chop food
processor combine garlic and herbs and process for 10 seconds
until coarsely chopped. Add butter and process until smooth and
well combined. Spread butter mixture over halves of bread, place
on a baking sheet and sprinkle grated cheese over bread. Broil in
oven for 1-2 minutes or until golden and bubbly.
Cut into 1-inch slices and serve warm
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Yellow Split Pea Soup
Recipe20 Apr
YELLOW SPLIT PEA SOUP
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Low-Fat
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Dried yellow split peas
2 tb Extra-virgin olive oil
1 Onion — chopped
8 c Water
1 Carrot — chopped
1 bn Parsley — chopped
1/2 Bell pepper (any color)
1 Hot chili pepper (any color)
1 Bay leaf
1/4 ts Dried oregano or thyme
1 1/2 ts Salt — or to taste
Freshly ground black pepper
1/2 c Rice, uncooked (optional)
Rinse peas well. Drain.
Remove stems and seeds from peppers, reserving some chili seeds to flavor
soup if desired. Chop peppers.
In a large soup pot, saute onion in olive oil until soft. Add peas, water,
carrot, parsley, oregano or thyme, bay leaf, peppers (and seeds, if using),
salt, and pepper to taste. Simmer soup about 2 hours, until peas are soft.
If desired, rice may be added to soup 15 or 20 minutes before cooking is
finished.
Copyright 1994 Karen Mintzias May be freely distributed
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Holiday Appetizer Pie
Recipe20 Apr
Holiday Appetizer Pie
Recipe By : Mom from Lorraine
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Beef
Cheese
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces cream cheese — softened
2 tablespoons milk
2 1/2 jars chipped beef — small pieces
2 tablespoons onion — minced
2 tablespoons green pepper — chopped
1/8 teaspoon pepper
1/2 cup sour cream
1/4 cup walnuts — chopped coarse
Blend Cream Cheese milk. Stir in dried beef, onion, green pepper, pepper.
Mix well. Stir in sour cream. Spoon in 8 inch pie plate or small shallow
baking dish. Sprinkle with nuts. Bake 350 F for 15 minutes
– – – – – – – – – – – – – – – – – –
Serving Ideas : Serve with crackers.
NOTES : Can be doubled
Cathes Stuffed Mushrooms
Recipe20 Apr
Title: CATHE’S STUFFED MUSHROOMS
Categories: Appetizers, Cathe
Yield: 1 batch
1/2 lb Mushrooms (w/ big caps)
1 md Onion, chopped finely
1/2 c Clam juice
3 T Sauterne wine
1/4 c Bread crumbs
3 T Butter
1/2 c Half and half
3 T Parmesan cheese
Pop stems out of shrooms (don’t tear cups). Cut stems up finely. Saute
shrooms and onions in butter (or olive oil) slowly, over medium-low heat,
until limp; be careful not to let mixture burn.
Add clam juice and wine; cook slowly until most of the liquid has
evaporated. Add bread crumbs to shroom mixture in pan; mix well. Should
be quite dry.
Add half and half until mixture has a good texture, like slightly dampish
clay for hand-building pottery. Add parmesan.
Fill mushroom caps with mixture (will have to mound). Bake in toaster
oven at 250 degrees F. until mushrooms start looking shriveled and ooze
juice, getting brown. If unsure, taste.
Vicki’s notes:
* Don’t cut mushrooms too finely.
* Try adding crumbled bacon to mixture.
—–
Fresh Herb Chive Biscuits
Recipe20 Apr
FRESH HERB CHIVE BISCUITS
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Bakery Breakfast
Tofu
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Firm silken tofu
1/3 c Apple juice
1 tb Lemon juice
1 c Wholewheat flour
1 c All-purpose flour
2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt, optional
2 tb Basil, chopped -ÿÿ
1 tb Basil, dried
2 tb Chives, chopped -ÿÿ
1 tb Chives, dried
Preheat oven to 450F oil cookie sheets.
Blend tofu till smooth. Blend in apple juice lemon
juice. Transfer to a medium sized mixing bowl set
aside. Sift together the next 5 ingredients fold
into the tofu mixture. Stir in basil chives. Turn
dough out onto a lightly floured board form into a
ball. Roll dough out to 1/2″ thickness cut with a
cookie cutter. Bake for 12 minutes serve immediately.
– – – – – – – – – – – – – – – – – –
White Bean Chicken Chili
Recipe20 Apr
White Bean Chicken Chili
Recipe By : Seattle Times
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Poultry
Soups Stews
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Tablespoon olive oil
1 Small onion — peel/chop fine
2 Medium garlic clove — peeled/chopped
1 Medium red bell pepper — chopped fine
2 Cans white beans, 15 ounces each — undrained
4 Ounces green chiles — canned/diced
1/2 Teaspoon ground cumin
1 Teaspoon chili powder
1 Can low sodium chicken broth — 14 1/2 oz.
1/2 Pound roasted chicken breast meat — cut in 1/2 in. cubes
2 Tablespoons lime juice
2 Tablespoons cilantro — minced
6 Tablespoons salsa — optional
In a large pot heat the olive oil over medium heat. Add the onion, garlic,
and red pepper. Saute 5 minutes.
Stir the white beans, chiles, cumin, chili powder and broth. Bring to a
boil, reduce the heat and simmer 10 minutes. Stir in the chicken and simmer
5 minutes.
Stir in the lime juice and cilantro. A tablespoon of salsa can be used to
garnish each serving of chili, if desired.
– – – – – – – – – – – – – – – – – –
NOTES : Seattle Times, best 10 recipes of 1994.
Raisin Drops
Recipe20 Apr
From _Sweet Natural, Deserts withour Sugar, Honey, Molasses or
Artificial Sweetners_ by Janet Warrington.
Raisin Drops
1 cup *sweet milk* recipe follows
1/3 cup packed pitted dates
2 teaspoon vanilla
1 large egg or equilivent
1/3 cup applesauce or mashed banana
1 3/4 cup old fashioned rolled oats
1 cup whole wheat flour
2 tablespoons lowfat soy flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
pinch ground cloves
pinch nutmeg
1/2 cups raisins
prepare cookie sheets with oil or spray coombine in blender on low the
sweet milk, dates, vanillla, egg and mashed fruit, blend til uniform
Add to oatmeal in bowl, stir with a spoon. Let set for about 5 minutes
to moisten oatmeal.
Meahwhile, in large mixing bowl combine flours, baking powder, salt and
spices.
Turn on over to 350F
Add oat mixture to dry ingredients, mix well
Add raisins, stir.
Drop by teaspoonful onto prepared cookie sheets. Bake 12 – 15 minutes
until lightly browned and toothpick inserted into center of middle
cokkie comes out clean. Remove from pan, cool, store in airtight
containier in refrigerator. Freezes well.
Sweet milk
2 cups reconstituted nonfat milk
2/3 cup raisins
combine milk and raisins in a jar, cover and refrigerate at least
overnight, best for 3 days.
Strain milk to remove raisins which will become mushy and flat.
Peach Pie
Recipe20 Apr
Title: Peach Pie
Categories: Pies, Desserts
Yield: 6 Servings
0.75 c Whole wheat pastry flour
0.25 c Sesame seed
0.33 c Cold margarine
1.00 x ————-f————–
1.00 pk 1 scant t unflavored gelatin
0.25 ts Vanilla
1.00 c Plain low fat yogurt
0.25 c Soy flour
0.50 ts Each;salt,baking powder
0.25 c Cold water
6.00 oz Peach nectar
0.33 c Orange juice concentrate
1.00 x Dash almond extract
1.00 lb Peaches,peeled and sliced *
* Save a few pieces for garnish Mix together flours,seeds,salt and
baking powder.Cut in margarine with a pastry blender until mixture
resembles large coarse crumbs. Sprinkle in water and stir with fork
to make a ball.Turn out onto a floured board and shape into a
ball,the flatten slightly.Wrap in plastic and chill for 1 hour.Roll
out chilled crust to fit one 9″ pie plate.Crimp edges and prick
bottom and edges of pie crust with a fork.Bake in a preheated 450
degree oven for about 10 minutes or until golden brown.Cool
thoroughly,then chill for 1/2 hour. Place the nectar in a small
saucepan,and sprinkle in the gelatin. Let the gelatin soften for a
few minutes,then heat the mixture,stirring it,until the gelatin is
dissolved.Stir in the orange juice concentrate vanilla and almond
extract.Chill the mixture until it is the consistency of raw egg
whites,then whip the mixture with an egg beater or electric mixer
until it is fluffy.Fold in yogurt and whip the mixture again.Arrange
half the peach slices on the bottom of the chilled crust.Pour in two
thirds of the yogurt mixture.Arrange another layer of peaches on top
of this and pour in the rest of the yogurt mixture.Chill pie until it
has set.If desired,garnish with reserved peach slices when it has
nearly set.Makes a 9″ pie.
MMMMM
Vangi Bath
Recipe19 Apr
VANGI BATH
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Vegetarian
Indian
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Eggplant
Coriander seeds
Hing
3 Dried red chilli
Urad dal
Turmeric
Cinnamon sticks
Basmati rice, cooked
Coconut, flaked
1 lg Lemon
Cook the rice. The usual way – but to get it dry,
fluffy and light (not at all sticky).
Skin the eggplant and chop it into cubes; sprinkle
lemon juice on the cubes (+ some salt) and let sit for
30 minutes or so.
In a large saucepan, heat some oil and when hot, toss
the spices in and fry for 2-3 minutes. When the color
has changed to dark, use a slotted spoon and toss the
contents into a plate lined with a paper napkin (this
will drain out the oil sticking to the spices).
Add some oil to the pan and when hot, toss the coconut
in and keep stirring until the coconut becomes
brown/golden. Remove in a manner similar to the spices.
To the pan, add some oil and when hot, add the soaked
eggplant cubes and stir until about 3/4 cooked.
Remove the eggplant and keep in a warm container.
In a blender (or coffee grinder), blend the spices and
coconut until you have a powder.
In a pot, boil one-quarter cup water, lotsa lemon
juice, 1/2 tsp turmeric and some salt.
Into the cooked rice, toss the contents of the pot and
stir. The rice should take on the color of the
turmeric.
Now, add the contents of the blender. The rice should
take the color of the spice-mix and here and there,
you can see a glimpse of the yellow turmeric color.
Squeeze lemon onto the eggplant; let sit for 1-2
minutes; toss the eggplant into the rice and stir.
Taste a bit; if you need salt, add. If you feel
something is missing, squeeze some lemon, stir and
repeat. (You may choose to add some salt that way too)
Vangi bath is ready. Serve with yogurt raita/pachadi.
satish@pa.dec.com
– – – – – – – – – – – – – – – – – –
Beef Barley Soup
Recipe19 Apr
Beef Barley Soup
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Main Dish
Meats
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 pounds Beef short ribs
2 tablespoons Oil
7 cups Water
16 ounces Can of tomatoes
Onion, large — sliced
2 tablespoons Beef bouillion granules
1 teaspoon Basil
1/2 teaspoon Worcestershire sauce
2 cups Carrots — sliced
1 cup Celery — sliced
1 cup Barley
1/2 cup Green pepper — chopped
1/4 cup Parsley
1 1/2 teaspoons Salt
In large kettle or dutch oven, brown short ribs over low heat. Drain
well.
Stir in water, undrained tomatoes, onion, bouillion granules, salt,
basil, and Worcestershire sauce. Cover, simmer for 1 1/2 hours. Stir in
carrot celery, barley, green pepper, parsley. Cover, simmer
for 45 minutes.
Remove ribs. When cool enough to handle, cut off any meat and coarsely
chop Discard bones. Skim off fat from soup. Return meat to soup,
heat through.
Season to taste with salt and pepper. Makes 8 servings.
– – – – – – – – – – – – – – – – – –
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