DILLED VEGETABLE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Vegetable Stock — Rec. # 2
1 t Dill Weed
1 d Pepper
1 1/2 c Potatoes — Diced
1/2 c Onion — Diced
3 ea Carrots — Sliced 1/4″ Thick
2 c Zucchini — Sliced
2 ea Tomatoes — Md, Chopped
1 x Salt — To Taste

Combine the stock with the dill weed, pepper,
potatoes, onion, and carrots in a 2-quart saucepan.
Bring the mixture to a full boil, partially cover,
reduce the heat and simmer for 20 minutes. Add the
zucchini and tomatoes and cook another 10 minutes or
until all of the vegetables are tender. Salt to taste
and serve hot.

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Baked Stuffed Peaches

Recipe By : Stephanie Hawkins hawkins@jessica.stanford.edu
Serving Size : 0 Preparation Time :0:00
Categories : Desserts Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
75 g ground almonds
3/4 cup ground amaretti
50 g sugar
2 egg yolks .br or
1 whole egg — beaten
6 freestone peaches
butter
1/2 cup marsala

1. Combine the sugar, ground almonds and amaretti.

2. Gradually stir in the beaten egg, adding just enough egg so the mixture
holds together; don’t let it become too wet to hold its shape.

3. Form the mixture into 12 balls approx. the size of walnuts.

4. Butter a shallow baking dish. Halve the peaches and remove the pits,
placing the halves cut-side up in the dish.

5. Press a ball of the almond mixture into the cavity of each peach half.
Dot the tops with butter, and drizzle marsala over all.

6. Bake at 190°C for around 30 mins. until the almond mixture is golden
and crusty. Serve warm or chilled.

Difficulty : easy.
Precision : measure ingredients.

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HOMEMADE MINCEMEAT

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Low-Cal Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Green tomatoes, chopped
6 Tart apples, chopped
1 c Currants
1 c Raisins
3 ts Ground cinnamon
1 t Ground cloves
1/2 ts Allspice
1/2 ts Ground ginger
1/4 c Vinegar
1 tb Grated orange peel
1/2 c Unsweetened orange juice

Combine all ingredients in a large, heavy pot. Simmer until thick. Makes
about 3 quarts. Freeze mincemeat in one-cup portions.

1/3 cup serving ô4 calories, 1 Fruit Vegetable choice .6 grams protein,
.2 grams fat, 11.3 grams carbohydrate, 1 gram fiber Cookies Naturally by
Shirley Hartung, Kitchener, Ontario 1989

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FALAFEL (NYT)

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Vegetarian Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——FORMATTED BY
S.GRABOWSKI—————–
2 c Cooked chickpeas ->OR<- 1 1lb4oz can garbanzo beans -drained and rinsed 1/3 c Water 1 Slice whole wheat bread -crusts removed 1 tb Unbleached white flour 1/2 ts Baking soda 3 Cloves chopped garlic 1 Egg, sl. beaten 2 tb Chopped parsley 3/4 ts Salt 1/4 ts Fresh ground black pepper 1/4 ts Ground cumin 1/2 ts Ground tumeric 1/4 ts Dried basil 1/4 ts Dried marjoram 1 tb Tahini ->OR<- Olive oil Cayenne pepper to taste Vegetable oil for deep fry Flour for coating 5 Whole wheat pita, halved 1/2 c Chopped onion 1 Tomato, peeled diced 1 c Shredded lettuce 1) Grind the chickpeas through the coarse blade of a meat grinder or in the container of a food processor. 2) Add the remaining ingredients, with the exception of the last 6 ingredients. Mix well. The mixture will be soft. 3) Preheat the oven to 365F 4) Form the mixture into 1″ balls, coat with the flour and fry, in a basket, four or five at a time, in the hot oil. The balls rise to the surface and are light brown when cooked. This takes about 2 minutes. Drain on paper towels. Serve in whole wheat pita halves with chopped onion, tomato, and shredded lettuce. From The New York Times New Natural Foods Cookbook - - - - - - - - - - - - - - - - - -

Title: MCT’S CONCH CHOWDER
Categories: Soups/stews, Fish/shellf, Potatoes
Yield: 4 Servings

2 lg Onions, diced
1 Bell pepper, diced
2 lg Potatoes, peeled cubed
6 oz Bacon, cut in 1/4″ dice
1 15 oz. can tomato puree
1 8 oz. bottle clam juice
1 8 oz. can diced tomatoes in
Juice
2 lb Conch or clams, diced (see
Note)
1 T Salt
1 T Thyme, use fresh if
Available
2 t Black pepper
1 Bay leaf, crushed
2 oz Hot sauce or salsa (see
Note)
1 Jalapeno pepper, finely
Diced

Saute bacon until soft-cooked; add green peppers and onion to skillet
and saute to al dente stage. Place in a large pot and add tomato
puree, diced tomatoes, clam juice, salt, pepper, bay leaf, thyme,
potatoes, jalapeno, hot sauce, and conch. Bring to a low boil for 15
minutes, then simmer for 1 hour. To hold until serving time, cool to
room temp- erature and refrigerate.

NOTE: At McT’s, the diced conch meat is marinated overnight in papaya
juice to tenderize it. The papaya juice can be rinsed off with a
little left in to give a slight sweet flavor to the chowder. NOTE:
The resaurant uses Pico Pica hot sauce, usually only available to the
trade, but La Victoria hot salsa, which is more available, may be
substituted, Buchholz says.

From McT’s Shrimp House and Tavern, 1523 Periwinkle Way, Sanibel
Island, FL. General Manager Ron Buchholz figured out a home-size
version of McT’s Conch Chowder. Recipe supplied by Lillian Austin,
former Food Editor of the Ft. Myers News Press from a cookbook she
had. From: Michael Hackmann Date: 16 Oct 96

MMMMM

Title: Glen’s “Ring of Fire” Bran Muffins
Categories: Bread, Muffins
Yield: 72 servings

1 Box (15-oz) Raisin Bran
3 c sugar
5 c flour
5 ts baking soda
2 ts salt
1 1/2 ts cloves
2 ts nutmeg
3 ts cinnamon
4 eggs; beaten
1 c oil
1 qt buttermilk
2 ts vanilla
3 pk dried fruit bits*
2 c nuts; chopped (I use
-walnuts)

——————————–MY ADDITIONS——————————–
12 Thai Chiles; finely minced
2 Fresh Jalapenos; sliced
4 Red/Orange Habaneros; sliced

NOTE: The dried fruit bits can be found in most supermarkets beside the
other dried fruit. The ones I use are Sunsweet (TM) International Style Fruit
Morsels, 6-ounce package.

This is a recipe that I ripped off from my mother that I have made in
the past. Unfortunately, being a CHILE HEAD, I wanted a bit more spices than
just the cinnamon and cloves in it, so I made a few additions! Use all
fresh chiles! Mince them up real good. Slice the jalapenos and habaneros
into rings. Mix the Thai chiles with the muffin ingredients below. After
spooning into muffin cups, place a slice of jalapeno or habanero on top of
each muffin. You can label them “green for sissies” if you like.

Simmer the fruit in water until very soft and they have absorbed
all the juice they are going to (about 15-20 minutes). Drain. Mix dry
ingredients in a BIG bowl or pan. Add remaining ingredients. Mix
well. Spoon into muffin tins lined with paper cupcake papers about
2/3 full. Bake at 400 degrees for 20 minutes — if using miniature
muffin tins, reduce baking time to 15 minutes. (You would really be
bonkers to try the miniature ones, it would make about 3 bezillion!)

These really aren’t hot, they just have a pleasant zing to them.
Really! Until you hit the “ring of fire”, that is…. (or does the
“ring of fire” come later???) 😎

For the really initiated, I would suggest serving these with a drop
or two of Daves Insanity or Endorphin Rush, just to get the day
started with a zip!

—–

Yucatan Bbq Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fish And Seafood Meat, Miscellaneous
Poultry Sauces And Preserves

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lemon peel and juice
5 oranges peel and juice
1 tablespoon achiote seed softened in warm water
1 teaspoon cayenne
1/2 cup powdered chile ancho
1/2 cup powdered new mexico chile (Chimayo)
1/2 cup powdered Californa chile
6 cloves garlic large
1 cup olive oil
3 tablespoons white wine vinegar
2 teaspoons salt

Peel the lemons and oranges to get long strips of peel. Squeeze the juice
from the peeled fruits and combine it with peel and all other ingredients in
a large mixing bowl, mix well. Working in batches, transfer the soupy mess to
a food processer or blender and process until its chopped to a coarse sticky
paste. Youmay freeze the sauce at this stage, as it freezes beautifully.Smear
thickly on chicken of fisk. let marinate in the refrigerator as long as
possible, at least over overnight, before roasting, broiling or bbqing.
Basting occasionally during the cooking. Covers 3-4 chickens.

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NOTES : For marinating and basting

Title: Nutty Basil Pesto
Categories: Vegetarian, Vegan, Sauces
Yield: 1 servings

5 c Basil leaves; tightly packed
-and coarsely chopped
1/2 c Pine nuts
3/4 c Olive oil
2 tb Miso, brown rice
3 tb Lemon juice; freshly
-squeezed
3 Garlic cloves; peeled

Put all the ingredients into a food processor fitted with the metal
blade, and process until smooth

May All Be Fed by John Robbins/MM by DEEANNE

MMMMM

OLD FASHIONED COCONUT CUSTARD PIE

Recipe By : BAKERS’ DOZEN (NICK MALGIERI) SHOW #BD1A18
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Sweet Dough — for a 1 crust pie,
above
Filling:
1 large , fresh coconut, about 1 1/2 pounds
2 cups milk
3/4 cup sugar
1 teaspoon vanilla extract
4 large eggs
Tiny pinch freshly grated nutmeg
One 9 inch Pyrex pie pan

Prepare and chill the dough.
Set a rack at the middle level of the oven and preheat to 350 degrees.
Use a large nail or an ice pick to puncture one of the three eyes on the
coconut (only one can be
punctured so you will need to try each until you find it). Drain the coconut
milk out over a bowl. Strain
it to remove any flecks of shell and reserve it.
Place the coconut on the oven rack and bake it until it cracks, about 10 to
15 minutes.
Remove the coconut from the oven and let it cool slightly. Remove shell (it
will come away easily),
then cut the coconut meat into 8 or 10 pieces. With a vegetable peeler,
remove brown skin. Coarsely
grate 1 cup coconut, either by hand or in the food processor, and reserve it
for the filling. Process the
remaining coconut until it is very fine.
In a large saucepan over low heat, scald the milk until there are bubbles
around the edges. Add the
finely processed coconut. Remove from the heat and allow the mixture to cool
completely. Pour it
through a fine strainer into a bowl; press coconut to extract as much
moisture as possible.
In 3 or 4 batches, place coconut in the corner of a clean dish towel and
wring out over bowl to extract
all remaining liquid. (If you wish, you can toast the wrungout coconut,
though it will have very little
flavor remaining after soaking in the milk.) Measure the coco nut flavored
milk and add more milk, if
necessary, to make 2 cups. (This may be done earlier in the day or even the
day before and set
aside tightly covered in the refrigerator.) Pour into a bowl and whisk in
sugar, eggs, vanilla and
nutmeg and the reserved coconut milk. Stir in the reserved coarsely grated
coconut.
Set a rack in the lowest level of the oven and preheat to 350 degrees. Roll
out the dough for the
bottom crust and arrange in pan.
Pour filling into pie crust. Bake the pie for about 45 minutes, until the
crust is baked through and the
filling is set, but not over-cooked. After the pie has baked for 30 minutes,
check it frequently so it
does not over-cook. Once the pie is wobbly textured when the pan is gently
shaken, remove it from
the oven; it will continue to cook for a few minutes longer after it is
removed from the oven. If the pie
is over baked, it will be heavy and watery. Cool the pie on a rack.
OLD FASHIONED CUSTARD PIE:
Omit coconut. Add 1/2 cup heavy or light cream to the milk. Mix sugar with 1
teaspoon cornstarch
before adding to milk. Bake as above.
Yield: one 9-inch pie

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Shrimp and Sweet Corn Ravioli with Corn Coulis and Blackpepper

Recipe By :CHEF DU JOUR SHOW #DJ9118
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Sauce:
1 onion, finely diced
4 ears of corn, kernels removed from cob — cobs reserved
1 tablespoons olive oil
4 cups water
Salt
Pepper
Cayenne pepper
2 to 3 tablespoons unsalted butter
1 spice bag

In saute pan heat olive oil and cook onions until transparent. Add corn and
cook until very tender,
about 7 – 10 minutes. Set aside. Slice cobs. Place cob slices in a sauce
pan and cover with water.
Bring to a boil and add spice bag. Let simmer until you have 2 cups of
liquid. Strain broth and
discard cobs and spice bag. Add broth to onions and corn mixture. Let
simmer for about 5 minutes
and then place in a food processor. Process until smooth. Pass through a
strainer and season with
salt, pepper and cayenne to taste. Whisk in butter. Set aside and keep
warm.

* Spice Bag: 1/2 bay leaf, 1 sprig of thyme, 10 white peppercorns, 5
parsley stems placed
together in tied cheesecloth

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NOTES : See Recipe for Sweet Corn Raviol