Deep Dish Blueberry Pie

Recipe By : COOKING LIVE SHOW #CL8725
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
For the dough:
1 1/3 Cups All-Purpose Flour
2 Tablespoons sugar
1/4 Teaspoon salt
1/2 Cup Cold Unsalted Butter — cut into bits
1 Large Egg Yolk, Beaten Lightly
With 1 1/2 Tablespoons Ice Water
For the filling:
3 Tablespoons cornstarch
3 tablespoons rum or water
1 tablespoon fresh lemon juice
2/3 cup sugar
1/4 teaspoon cinnamon
8 cups blueberries — picked over
An egg wash made by beating
1 egg with 2 teaspoons water
1 1/2 tablespoons sugar

Make the dough:
In a bowl stir together the flour, the sugar, and the salt. Add the
butter, and blend the mixture until it resembles coarse meal. Add the

yolk mixture, toss the mixture until the liquid is incorporated, and
form
the dough into a ball. Dust the dough with flour and chill it,
wrapped
in plastic wrap, for 1 hour.

Make the filling:
In a large bowl stir together the cornstarch, the rum, the lemon
juice,
the sugar, and the cinnamon. Add the blueberries, and combine the
mixture well.

Pour the filling into a 6- to 7-cup gratin dish or other shallow
baking
dish. Roll out the dough slightly larger than the dish. Roll out the
dough slightly larger than the dish on a floured surface and drape it

over the filling. Fold the overhang under, pressing the dough to the
edge of the dish, and crimp the edge decoratively. Make slits and
holes in the crust for air vents, brush the crust with the egg wash,
and sprinkle it with the sugar. Bake the pie on a baking sheet in the

middle of a preheated 375 degree F oven for 1 hour to 1 1/4 hours,
or until the filling is bubbly and the crust is golden. Transfer the
pie
to a rack and let it cool. The pie may be made 1 day in advance and
kept at room temperature.

Yield: 1 pie

– – – – – – – – – – – – – – – – – –

Title: ORIENTAL VEGETABLE SALAD
Categories: Salads, Oriental
Yield: 8 servings

1 cn (20 Oz.) Unsweetened
Pineapple Chunks Undrained
2 tb White Wine Vinegar
2 tb Low Sodium Soy Sauce
1 ts Sesame Oil
1/2 ts Minced Gingerroot
1/2 lb Snow Peas Trimmed
1 1/4 c Diagonally Sliced
Carrots
1 1/2 ts Sesame Seeds
1 bn Watercress
2 md Size Red Bell Peppers
Cut Into 1/2 in. Strips

Drain Pineapple, Reserving 1/4 C. Juice; Set Pineapple
Aside. Combine Reserved Juice, Vinegar, Soy Sauce,
Oil, Gingerroot in A Small Bowl. Stir Well, Cover
Chill.
Place Snow Peas in A Steamer Over Boiling Water.
Cover Steam 1 Min. OR Until Crisp-Tender. Rinse With
Cold Water, Drain Set Aside.
Place Carrots in Steamer Over Boiling Water. Cover
Steam 3 Min. Rinse With Cold Water; Drain Set Aside.
Line A Large Serving Platter With Watercress.
Arrange Pinapple, Snow Peas, Carrots Bell Peppers
Attractively Over Watercress. Cover Chill. To Serve
Pour Vinegar Mixture Over Salad; Sprinkle With Sesame
Seeds. (Fat 1.3 Grams.)

—–

CHESTNUT SOUP WITH AMARETTO

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Chestnuts, fresh
2 Carrot
2 Parsnip
1 Onion, small
1 Garlic clove
2 Scallion
3 Celery stalk
4 tb Butter
5 c Brown stock
Bouquet garni
3 tb Amaretto liqueur
1 c Cream, heavy
Salt — to taste
Pepper, black — to taste
Cayenne pepper
Nutmeg

Make a slash in the rounded side of each chestnut and
roast in a pre- heated 400 F. oven for 5 minutes.
Peel off the shell and inner skin. Peel the carrots,
parsnip, onion, and garlic. Finely chop all of the
vegetables, including the scallions and celery. Melt
the butter in a large saucepan over medium heat. Add
the vegetables and cook for five minutes, or until
soft but not brown. Add the chestnuts, stock, and
bouquet garni. Gently simmer the soup for 40 minutes,
or until the chestnuts are very soft.

Remove the bouquet garni and puree the soup in a
blender or food pro- cessor. Return the soup to the
saucepan, adding the amaretto, two- thirds of the
cream, and salt, pepper, cayenne pepper and nutmeg to
taste; the soup should be very flavorful. If a
sweeter flavor is desired, add a spoonful of brown
sugar.

To serve, ladle the chestnut soup into warmed bowls.
Pour a little of the remaining cream into each bowl
and marble it into the soup, stirring with a skewer.
Chestnut soup is extremely rich, so keep the rest of
the meal simple.

— Washington
Post

– – – – – – – – – – – – – – – – – –

White Chocolate Mousse

Recipe By : Mimi Markofsky
Serving Size : 16 Preparation Time :0:30
Categories : Chocolate Desserts
Candy And Confections

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 ounces white chocolate — chopped fine
4 tablespoons water
2 cups heavy cream

Place chocolate and water in the top of a double boiler. Keep over
medium-low heat and stir until the chocolate is melted. Remove from the
heat and set aside to cool, stirring occasionally.

Beat cream until stiff peaks form. Whisk 1/3 of the cream into the
chocolate, incorporating completely. Gently fold in remaining cream.
Refrigerate until used.

– – – – – – – – – – – – – – – – – –

NOTES : Yield: 32 ounces

Title: Strawberry Yogurt Ice Cream
Categories: Dessert
Yield: 4 servings

225 g 8 oz strawberries 75 g 3 oz sugar. 450 g Or 16 oz low fat
natural Yogurt 1 Egg white (optional).

Puree the strawberries and sugar, then sieve if preferred. Mix with
the yogurt. Freeze in an ice cream maker for 20 minutes.
Alternatively, place the mixture in a freezer until just beginning to
freeze around the edges. Whisk the egg white and fold into the part
frozen mixture. Return the ice cream to the freezer until frozen.

152 calories 636 kj. 6 g protein 32 g carbohydrate of which 32 g
sugar. 1 g fat, no saturates. Trace sodium. 1,2 g dietary fibre.

MMMMM

Title: Lamb in a hot garlic sauce
Categories: Meats, Lamb, Vietnamese
Yield: 2 servings

1/2 lb Spinach or any green
Vegetable
2 tb Vegetable oil
1/2 lb Lean lamb, thinly sliced
4 Cloves garlic,finely chopped
Freshly ground white pepper
1/2 ts Sugar
1 tb Nuoc Mam sauce
1 tb Oyster sauce
Fresh sprigs of mint and/or
Cilantro to garnish

Blanch the greens in boiling water for 1 minute. Drain and place on a
serving dish.

Heat the oil in a wok and stir-fry the lamb until nearly cooked. This
should not take more than 2 minutes. Add the garlic, pepper, sugar, Nuoc
Mam sauce, and oyster sauce and stir-fry until the lamb is completely
cooked and tender.

Pour the lamb and sauce over the greens. Garnish with mint and/or
cilantro.

—–

Tex Mex Chili

Recipe By : R. Banghart
Serving Size : 4 Preparation Time :0:00
Categories : Beans/Legumes Cheese
Chili Main Dishes
Onions Peppers
Sausage Tomatoes
Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound bulk pork sausage or ground beef
2 cloves garlic — minced
3 to 4 tsps. chili powder
1/2 teaspoon cumin
1 to 2 cans red kidney beans — drained
1 cup chopped celery
1 cup chopped onions
1/2 cup green bell pepper — chopped
1 pound can tomatoes — cut up
10 ounce can tomatoes with green chilis — Mexican style
1 cup tomato juice or vegetable juice cocktail
6 ounce can tomato paste
1/4 teaspoon salt
shredded Cheddar cheese
sour cream

In skillet, cook sausge or ground beef and garlic until brown. Drain fat. Stir
in chili powder and cumin. Cook for 2 minutes longer. Meanwheil, in crockpot,
combine beans, celery, onion, green pepper, tomatoes, tomatoes with chili
peppers, juice, tomato paste and salt. Stir in browned meat mixture. Cover and
cook on Low for 10-12 hours or on High for 4-5 hours. Ladle chili into soup
bowls. Pass cheese and sour cream for topping.

– – – – – – – – – – – – – – – – – –

GREEN PEA SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups African
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Onion, chopped
2 tb Oil
1/2 ts Ginger, grated
1/2 ts Garlic, minced
2 ts Salt
6 ea Whole peppercorns, crushed
1 t Turmeric
2 ts Coriander
2 ts Cumin
2 ea Chili peppers, crushed
1/2 ts Chili powder
4 ea Whole cloves
1 ea Stick cinnamon
2 ea Cardamom pods
1 c Green split peas, dried
2 ea Tomatoes, diced
5 c Stock
1 t Garam masala
2 ea Shallots, chopped, optional

In a large soup pot, fry the onions in the oil until
light brown. Stir in the spices toss in the peas
tomatoes. Stir again cook for 5 minutes over
moderate heat. Add stock, bring to a boil, cover
simmer until the peas are tender (at least an hour).
Before serving, stir in the garam masala fish out
the cinnamon stick cloves. Garnish with shallots.

– – – – – – – – – – – – – – – – – –

EGGNOG POUND CAKE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Butter or margarine — soft
1/2 c Shortning
3 c Sugar
6 Eggs
3 c Flour
1 c Egg nog
1 c Flaked coconut
1 t Lemon extract
1 t Vanilla
1/2 ts Coconut extract

Cream butter and shortning. Gradually add sugar, beating well at
medium speed of an electric mixer. Add eggs, one at a time, beating
well after each addition. Add flour to creamed mexture alternately
with eggnog, beginning and ending with flour. Mix just until blended
after each addition. Stir in coconut and flavorings. Pour batter into
a greased and floured 10″ tube pan and bake at 325~ for 1 hour and 30
minutes or until a wooden pick inserted in center of cake comes out
clean. Cool in pan 10 minutes; remove from pan and cool completely on
a wire rack.

– – – – – – – – – – – – – – – – – –

Curried Lentils With Spinach

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Lentils
1 tablespoon Olive oil
2 each Garlic cloves — minced
1/2 pound Spinach leaves, washed
— stemmed chopped
14 ounce Can plum tomatoes
2 tablespoon Tamari
2 teaspoon Curry powder
1/4 teaspoon Grated ginger
1/4 teaspoon Cinnamon
1/4 teaspoon Nutmeg

Wash lentils. Cook till tender but firm. Heat olive oil in large pot when
hot add garlic. Saute for 1 minute. Add spinach leaves steam till they
wilt. Add lentils rest of ingredients. Cover simmer for 15 minutes.
Serve over rice.

Nava Atlas, “Vegetariana”

– – – – – – – – – – – – – – – – – –