INFUSED OILS – SZECHWAN PEPPERCORN OIL “CHINA

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tb Peppercorns, Szechwan
2 c Oil, Corn or Peanut
2 tb Chile Flakes, dried red
-shockingly pungent
2 1/2 tb Ginger, fresh
– finely minced
2 tb Scallions, green white
– cut in rings

Heat a large skillet over moderate heat until hot
enough to evaporate a bead of water on contact. Add
the Szechwan peppercorns and stir until toasted and
fragrant, 2 to 3 minutes. Adjust the heat so the
peppercorns brown without scorching.

Combine the peppercorns and all of the remaining
ingredients in a heavy, non aluminum 1 to 1 1/2 quart
saucepan. Rest a deep-fry thermometer on the rim of
the pot. Over moderately low heat, bring the mixture
to a bubbly 225 degrees, stirring occasionally. Let
simmer for 15 minutes, checking to ensure the
temperature does not rise. Remove from the heat and
let stand until cool or overnight.

Strain the oil through a fine-mesh sieve and discard
the solids. Store the oil in an impeccably clean glass
jar at cool room temperature.

This oil is particularly good for salads. Its herbal
quality also makes it a nice partner to poultry or
beef dishes.

Source: ”China Moon" Barbara Tropp Workman Publishing
Company ISBN 1-56305-315-2 1992 typed by Dorothy Hair
6/29/94

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Title: SPICY PILONCILLO SYRUP
Categories: Newspaper, Alcohol, Sauces
Yield: 1 1/2 cups

1 c Granulated sugar
8 oz Cone piloncillo; crushed
. with a heavy mallet
1 c Water
6 Cloves; whole
1 Stick cinnamon; 3 inch

Note: Piloncillo is an unrefined sugar that comes in a firm cone shape
(it’s named after the pilon, a conical weight used on scales).
Piloncillo is available at Hispanic supermarkets.

Place water, sugar and spices in heavy one-quart nonreactive saucepan
and let sit for 1 hour or longer, until sugar is fully dissolved.
Slowly bring to a boil, then reduce heat and simmer 4-5 minutes.
Allow to cool, then discard spices and pour remaining mixture into a
glass bottle. Keeps indefinitely in the refrigerator. This dark syrup
dissolves easily in hot coffee drinks.

Nutritional analysis per tablespoon: 137 calories, trace of fat, 35
grams carbohydrates, 0 cholesterol, 6 milligrams sodium.
Source: Tequila: Cooking with the Spirit of Mexico

** Fort Worth Star Telegram — Food section — 29 November 1995 **

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Goat Cheese Spread

Recipe By : ew2f+@andrew.cmu.edu (Elaine M. Weidenhammer)
Serving Size : 0 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cloves garlic (unpeeled)
1 teaspoon olive oil
1/2 pound fresh goat cheese
1/3 cup drained oil-packed sun-dried tomatoes — cut=
julienne

Preheat oven to 350 F. Toss whole cloves with oil in heavy small baking
dish. Bake until soft and brown, about 15 min. Cool slightly. Slip skins
off garlic; transfer to medium bowl and mash to paste. Mix in goat cheese
and tomatoes. Can be prepared 4 days ahead; refrigerate. Let stand 1 hour
before serving.

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TANGY BEAN SOUP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Dried great Northern beans
6 c Cold water
1 Small onion, chopped
1 Medium carrot, chopped
1 tb Soft margarine
2 tb Unbleached all-purpose flour
1/8 ts Ground mustard
4 ts White vinegar
2 ts Brown sugar
Salt and pepper to taste
Chopped hard-cooked eggs for
-garnish

In a large soup pot, soak the beans overnight in water
to cover. Drain and add the cold water, onion and
carrot. Simmer, covered, for 2 1/2 to 3 hours, or
until the beans are tender.

Puree the beans and vegetables in a blender or food
processor, or force through a metal colander or food
mill. Return the bean mixture to the soup pot.

In a small saucepan, melt the margarine and blend in
the flour. Add the flour mixture, mustard, vinegar,
and brown sugar to the soup pot and cook until
slightly thickened, stirring frequently. Add the salt
and pepper.

Garnish each serving with the chopped eggs and serve.

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Title: BARFI (NUT BASED DESSERT)
Categories: Indian, Vegetarian, Desserts
Servings: 4

1 c Almond, ground 13 oz Evaporated milk
1 c Cashews, unsalted ground 1/2 Stick of Butter
1 c Sugar

Melt 1/2 stick of butter in a heavy skillet. Add milk. Stirring
constantly, bring to a boil.

Low heat and cook until milk thickens. Add nuts and sugar. Stir. Cook
for 10 mins. Turn off heat.

Pour mixture on to a flat dish and spread evenly with the back of a spoon.
Cool. Cut into small squares.

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Title: Pasta Di Pina
Categories: Appetizers Main dish
Servings: 4

3 T Olive Oil 4 ea Med. Cloves Garlic *
2 T Fresh Bread Crumbs 1/8 t Pepper
1 ea Env. Golden Onion Soup Mix 3 1/2 c Water
6 oz Uncooked Fine Egg Noodles 2 T Finely Chopped Parsley
1 x Grated Parmesan Cheese

* Garlic cloves should be finely chopped.
—————————————————————————

In medium skillet, heat oil and cook garlic with bread crumbs over medium
heat, stirring constantly, until garlic and bread crumbs are golden. Stir
in pepper; set aside.

In large saucepan, thoroughly blend golden onion recipe soup mix with
water. Bring to a boil, then stir in uncooked noodles. Simmer uncovered
stirring frequently, 7 minutes or until noodles are tender. (DO NOT DRAIN!)
remove from heat, then toss with bread crumb mixture and parsley. Sprinkle
with cheese and serve.

Makes about 4 appetizer or 2 main-dish servings.

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CHUNKY SPICY AVOCADO SALSA

Recipe By : TVFN How to Boil Water
Serving Size : 1 Preparation Time :0:00
Categories : Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 avocados, peeled — seeded and chopped
Juice of one lime
1/2 cup onion — finely chopped
1/2 yellow pepper, seeded — and finely chopped
3 plum tomatoes — chopped
1 jalapeno, seeded — and finely chopped
Salt and pepper

Combine all ingredients in a bowl and gently
toss to together with a fork.

Variation: Mash the avocados and stir in remaining ingredients.

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NOTES : Show #BW8310

Title: Golden Apple Torte
Categories: Apples, Pies
Yield: 10 servings

MMMMM——————–LORELI AGUDA WSKD49A————————-
2 c All purpose flour
1/2 c Sugar
2 ts Baking powder
ds Salt
1/2 c Butter or margarine, soft
1 Egg
2 tb Cold water
5 md Golden delicious apples
Juice of 1/2 lemon
1/4 c Raisins
1/3 c Sugar
2 tb Flour
1 ts Cinnamon

Sift together 2 cups flour, 1/2 cup sugar, baking powder and salt.
With fingers blend in butter or margarine, egg and water until dough
holds together. Chill 1/3 of dough. Pat remaining 2/3 of dough on
bottom and half way up sides of greased 9 inch springform pan. Bake
at 400~ for 10 minutes. Peel, core and slice apples. Toss with lemon
juice and raisins. Mix 1/3 cup sugar with 2 TB flour and cinnamon;
toss with apples. Turn into prepared crust. Roll out chilled dough
and cut into 1/2 inch strips. Arrange in lattice over apples, sealing
to edges of baked pastry. Bake at 350~ for 50 to 60 minutes, until
apples are tender and crust is golden brown.

MMMMM

Title: CHOCOLATE MOUSSE – MASTER CHEFS
Categories: Basics, Desserts, Masterchefs, New york, 24fa
Yield: 10 servings

1/2 c Sugar
1/2 c Water
4 Egg whites, room temp.
1/4 ts Cream of tartar
2 c Cream, whipping, whipped
— to soft peaks
1 c Cocoa, unsweetened
4 oz Chocolate, semi-sweet,
— melted, cooled to room
— temperature
3 tb Espresso powder, instant

For Mousse:
===========

Heat sugar and water in heavy saucepan over medium-low heat until
sugar dissolves, stirring occasionally and brushing down any crystals
from sides of pan with brush dipped in cold water. Increase heat and
boil until mixture registers 240 F (soft ball stage) on a candy
thermometer.

Meanwhile, beat egg whites and cream of tartar until soft peaks
form.

Slowly pour in hot syrup, beating until mixture is cool, about 5
minutes

Gently fold in whipped cream, cocoa, melted chocolate and
espresso.

Cover and refrigerate for 1 hour.

Source: New York’s Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Michel Fitoussi, 24 Fifth Avenue, New York

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Title: Apple Roast Hadrosaur
Categories: critters, crockpot, dinos, extinct, weird
Yield: 4 servings

3 lb hadrosaur meat (Maiasaurus)*
1 tb cooking oil
1 carrot; small chunks
2 celery; chopped
3 tb quick-cooking tapioca
1/4 c white wine
1 ts beef bouillon granules
1/4 ts salt
1/4 ts ground cinnamon
6 oz frzn apple juice
-concentrate; thawed, undiluted

If Maiasaurus meat is not available, lean pork will do.

Trim any fat from hadrosaur meat. Cut in half, if necessary, to fit into
crockpot. Put carrots and celery into bottom of crockpot. Sprinkle in
tapioca and add apple juice concentrate combined with other ingredients.
Cover, cook on Low for 10-12 hours or on high for 5 to 6 hours.

Contributor: Roy Olsen (roy@indy.net) (http;//www.indy.net/~roy/)
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