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

Black Bean Soup

Recipe By : Crane Walden
Serving Size : 6 Preparation Time :1:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons salad oil
2 large onions — chopped
2 14 oz cans lowfat chicken broth
1 28 oz can crushed tomatoes
1 15 oz can diced tomatoes
2 teaspoons cumin seed — or to taste
2 15 oz cans black beans
1 15 oz can lowfat refried beans
5 drops green Tabasco Sauce — or to taste

Heat oil in a 6-8 quart pan over medium heat. Add onion and cook, stirring
frequently, until golden brown (about 20 minutes). Add chicken broth. Add
tomatoes, cumin, beans and green Tabasco. Mix well to break up refried beans.
Remove half the mixture and puree with a blender. Return pureed portion to
cooking pot. Taste and correct seasonings. Bring to a simmer and cook another
six or seven minutes, stirring frequently, until soup begins to thicken and
flavors are blended. Serve with one or more of the following condiments:
shredded lowfat cheddar cheese, nonfat sour cream, cilantro sprigs, baked
tortilla chips

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NOTES : We now use a hand-held blender to puree part of the soup. Remove and
reserve about 4 cups of soup before pureeing with the hand blender, then return
the unpureed portion to the soup pot and stir.

Title: Chicken Tortellini Soup
Categories: Soups, Pasta, Restaurants, Left chick
Yield: 8 servings

——————-MICKEY’S GOURMET CKBK——————-
1 c Chicken breast meat, diced
1 T Butter
2/3 c Carrots, diced
1 c Celery, diced
1 c Onion, diced
3 Chicken bouillon cubes
5 1/2 c Water
1 T Parsley, chpd
1/8 t Ground thyme
1/4 t Garlic powder
Salt and white pepper
1/2 lb Tortellini, cooked

Tony’s Town Square Restaurant, Main St, USA, Magic
Kingdom In 3 qt saucepan, melt butter. Add carrots;
saute 2-3 mins. Add chicken and cook 5 mins until
chicken is done. Add celery and onions; cook 4-5 mins.
Dissolve bouillon cubes in water; add to soup with
remaining ingreds except tortellini. Simmer until all
vegs are tender. Salt and pepper; add tortellini.

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Title: SPINACH-GRAPEFRUIT SALAD
Categories: Salads
Yield: 8 servings

1 lb Fresh Spinach
1 sm Head Radicchio, Separated
Into Leaves
2 tb Lemon Juice
2 tb Vegetable Oil
1 ts Sugar 1/2 t. Pepper
1/4 ts Paprika, 1/8 t. Red Pepper
2 c Peeled, Cubed Ripe Papaya
2 lg Pink Grapefruit, Peeled
Sectioned
2 md Oranges,
Peeled Sectioned
1/2 md Onion Thin Onion Rings

Remove Stems From Spinach. Wash Pat Dry On Paper Towels. Tear Into
Bite-Size Pieces. Combine Spinach Radicchio in A Large Bowl. Toss
Well.
Combine Lemon Juice, Oil, Sugar, Pepper, Paprika, Salt Red
Pepper in A Jar. Cover Tightly Shake Vigorously.
Add To Spinach Mixture, Tossing Gently. Add Papaya, Orange
Onion. Toss Gently.
(Fat 3.8. Chol. 0.)

MMMMM

Title: CREAMY WALDORF SALAD
Categories: Apples, Salads
Yield: 6 servings

1 c Sour cream
1 tb Sugar
1/2 ts Salt
1 tb Lemon juice
2 lg Red apples; chopped
1 c Celery; chopped
1/3 c Chopped walnuts

Sour cream replaces the mayonnaise that usually dresses this
traditional American salad of crunchy apples, walnuts and celery.

Combine sour cream, sugar, salt and lemon juice. Combine apples,
celery and walnuts and fold in dressing mixture. Serve immediately.

MMMMM

Title: MANGO SORBET MIXTURE
Categories: Salads, Regional, Fruits
Yield: 6 servings

4 Medium-size mangoes
2/3 c Light corn syrup
1/2 c Lemon juice

Peel, pit, and cut mangoes to make 3 cups chunks. In a blender or food
processor, whirl fruit with corn syrup and lemon juice until smooth.

MMMMM

Title: FINE-CRUMB PIE SHELL-ADA
Categories: Desserts, Diabetic
Yield: 8 servings

1 1/4 c Fine crumbs (graham cracker,
1 1/2 c -or Dry cereal,zwieback,etc
3 tb Margarine (melted)
1 tb Water
1 Spices (optional)
1 Sugar replacement (optional)

Combine crumbs with melted margarine and water; add
spices and sugar replacement, if desired. Spread
dough evenly in 8-10 inch pie pan, pressing firmly
onto sides and bottom. Either chill until set, or bake
at 325F for 8-10 minutes.

1 serving w/ graham cracker = 1 bread, 1 fat,
calories: 85 1 serving w/ dry cereal = 1/2 bread, 1
fat calories: 64 1 serving w/ zwieback = 1/2 bread, 1
fat calories: 70

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