THE ESSENCE OF EMERIL*

Recipe By : http://www.foodtv.com
Serving Size : 1 Preparation Time :0:00
Categories : Seasonings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

*EMERIL’S CREOLE SEASONING (BAYOU BLAST) Combine all ingredients
thoroughly. Yield: 2/3 cup.

A complete 4-pack set of Emeril’s special seasonings is available for
$25.95 plus S H. The set includes Bayou Blast (4 ozs), Southwest Spice
(4.2 ozs), Rustic Rub (4.7 ozs), and Vegetable Dust (5.3 ozs). Please
call
1-800-863-0052 if you wish to order.

Formatted by Olivia Liebermann

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Chili Con Carne

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 tb Olive oil

1 1/2 lb Lean ground beef

2 Onions, chopped

1 Garlic clove, crushed

2 Celery stalks, chopped

2 ts Hot chili powder

1 ts Cumin seeds

1 cn Tomatoes (14 oz)

2 tb Tomato paste

1 cn Red kidney beans, drained

-(15 oz)

Salt to taste

Steamed rice

Sour cream

Diced avacado

Onion slices

Fresh italian parsley sprig

-(opt)

Preheat oven to 350’F. (175’C.). Heat oil in a flameproof casserole dish.

Add ground beef, onions, garlic and celery and fry gently 5 minutes,

stirring occasionally.

Add chili powder and cumin and cook gently 2 minutes. Add tomatoes and

break up with a spoon. Stir in tomato paste and kidney beans. Bring to a

boil, stirring frequently.

Cover and bake in preheated oven 1 hour, stirring occasionally. Season

mixture with salt. Spoon chili over individual bowls of rice and top each

serving with sour cream, avacado and onion. Garnish with parsley sprig, if

desired.

NOTE: For fierier flavor, increase chili powder to 1 tablespoon. To prevent

avacado discoloring, toss in lemon juice.

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Title: CURRIED BROCCOLI SLAW
Categories: Salads, Appetizers, Side dish, Vegetables
Yield: 4 servings

1 ts Curry powder
1 lb Broccoli slaw
1 tb Orange peel, grated
3/4 c Orange juice
2 1/2 tb Maple syrup
1 ts Cornstarch, mixed with
1 tb Water
Salt pepper, to taste

———————————-GARNISH———————————-
Minced parsley
Cilantro

——————————–FOR SERVING——————————–
Cooked brown or white rice

Broccoli cole slaw is available in plastic bags in the produce
section; it contains shredded broccoli, red cabbage and carrots.
In a 10 to 12 inch skillet, stir the curry powder over medium heat
until it smells toasted, about 2 minutes. Add broccoli slaw, orange
peel, orange juice and maple syrup. Boil over high heat for about 8
minutes, or until vegetables are cooked tender-crisp, stirring
frequently. Stir cornstarch mixture and add to vegetables. Stir until
boiling. Add salt and pepper to taste.
Serve hot over cooked rice. Garnish with chopped parsley or cilantro,
if desired.
Can be prepared in advance, refrigerated and served cold as a salad.

—–

Title: Eggs Baked in Sour Cream
Categories: Cheese/eggs Londontowne
Servings: 4

1 3/4 c Sour cream 1/2 c Dry bread crumbs
1/4 c Butter 6 ea Eggs
1 x Parmesian cheese, grated

In shallow casserole put half the crumbs, 1 1/2 c sour cream, and half the
butter. Slide raw eggs into this. Cover with remainder of ingredients and
sprinkle with freshly grated Parmesian cheese. Bake about 20 minutes or
until eggs set, at 350 degrees.

Mrs. James Olfson

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Winter Squash Tart

Recipe By : The Greens Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Main courses, vegetarian*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 winter squash or pumpkin — about 1-1/2 lb
olive oil
salt and pepper
1 recipe tart dough
2 medium leeks (about 4-5 oz) — mostly white parts
2 tablespoons butter
2 eggs
1/3 cup creme fraiche or heavy cream
1/2 cup milk
2 ounces Gruyere cheese — grated
1/2 teaspoon finely chopped thyme leaves
1 teaspoon finely chopped parsley
nutmeg

Preheat oven to 400F. Cut the squash in half, remove the seeds and pulp,
brush the surface with oil, a nd season with salt and pepper. Place the
halves, cut side down, on a baking sheet, and bake until the skin is p uckered
and the squash is soft, about an hour. Remove it from the oven, let it cool
enough to handle easily, then scoop out the flesh. Pass the flesh through a
food mill or chinoise to smooth out the texture. There should be about 1-1/2
cups. [Freeze any extra.]

While the squash is baking, prepare the tart dough. Partially bake it and set
aside.

Trim the leeks, quarter them lengthwise, slice them into 1/4-inch squares
[slice s work too] and wash them well. Melt the butter in a skillet, add the
leeks, and cook over medium-high heat unti l they are tender, 7 to 10 minutes.
Add a little water after the first 3 or 4 minutes to help the cooking and keep
t hem from burning. Season with salt.

Beat the eggs in a bowl with the creme fraiche or cream, milk, and squash.
Stir in the leeks, grated cheese, and herbs. Season to taste with salt,
pepper, and a few scrapings of nutmeg.

Set the oven heat at 375F. Pour the batter into the tart shell and bake in
the center of the oven until it is firm and flecked with spots of brown from
the melted cheese, about 45 to 50 minutes.

Remove the tart from the oven, let it ret for 5 to 10 minutes, and serve it on
a platter.

Makes one 9- or 10-inch tart. [10-inch quiche dish]

Notes: Can prepare squash ahead. After that, actual kitchen work is not too
much. Would be nice for company.

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Title: Refreshing Strawberry Soup
Categories: Soups, Low-fat, Low-cholest
Yield: 4 servings

2 c Strawberries, cold
1 c Low-fat buttermilk
4 t Sugar
Mint leaves (opt)

In food processor, blend all ingredients. Serve immediately or chill
in refrigerator. Garnish with mint leaves.

Variations: Substitute raspberries, cantaloupe, honey dew melon, or
nectarine for strawberries.

Nutritional content per serving: 63 calories, 12 grams carbohydrates,
1 gram fat, 3 grams protein, 2 grams dietary fiber, 65 milligrams
sodium, 2 milligrams cholesterol.

MMMMM

Portsmouth Frosting

Recipe By : The Fannie Farmer Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Cakes/Pies
Dessert Desserts
Frosting Sauce/Gravy
Sauces Sauces And Preserves

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 Cup Butter — melted
1/4 Cup Cream
1 Teaspoon Vanilla or rum
3 Cups Confectioners’ sugar

Mix the butter, cream, and vanilla or rum together in a bowl. Slowly
beat in the sugar until thick and creamy. This is enough to frost an
8- or 9-inch two layer cake.

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Yankee Greens And Yogurt Soup

Recipe By : Nancy Jordan, Yankee Magazine
Serving Size : 4 Preparation Time :0:00
Categories : Soups And Stews Baldassari
Posted To Mastercook Group

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tablespoons Olive Oil
2 Medium Onion — Finely Chopped
4 Cups Chinese Cabbage — Coarsely Chopped
Or Spinach, Kale, Mustard Or Combinatiion
1/2 Cup Fresh Dill — Chopped
1 1/2 Cups Water
1 1/2 Cups Plain Yogurt
Salt And Pepper — To Taste
1/4 Cup Sunfower Seeds — toasted

Place olive oil in a large sauce pan over medium heat. Add onions and cook
until softened, about 10 minutes.
Add greens gradually, a handful at a time. Stir until limp and slightly
cooked, about 5 minutes. Stir in dill, then add 1 1/2 cups water and bring
to a simmer. Turn off heat and let cool slightly.
Place yogurt in a large bowl and stir smooth. While continuing to stir,
slowly add the liquid from the pan.
Return yogurt mixture to the plan and stir well. Cook over low heat just
until warm. Do not boil or it will curdle. Add salt and pepper to taste.
Ladle into warm bowls, sprinkle with sunflower seeds and serve at once.

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Rustic Italian Pasta And Bean Soup

Recipe By : Low-Fat Ways to Cook Vegetarian
Serving Size : 8 Preparation Time :0:00
Categories : Beans/Peas/Grains/Legumes Eat-Lf Mailing List
Ethnic Italian
Low Fat Main Dishes
Pasta Soups/Stews
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Vegetable Cooking Spray
1 Tbsp Olive Oil
1 C Chopped Onion
1 C Sliced Carrot
1/2 C Chopped Green Bell Pepper
2 Cloves Garlic — Crushed
14 1/2 Oz Nonfat Veg Chicken Broth, Low Sod — Or Veggie
Broth*Note
1 3/4 C Water
28 Oz Canned Crushed Tomatoes
15 Oz Cannellini Beans — Rinse, Drain
15 Oz Red Kidney Beans — Rinse, Drain
1 1/2 Tsp Dried Italian Seasoning
1/2 Tsp Hot Sauce
1/4 Tsp Pepper
6 Oz Ditalini Pasta — Sm Tubes, Uncooked
1/2 C Freshly Grated Parmesan Cheese

This simple meatless dinner can be on the table in less than 45 min.

*NOTE: Original recipe used regular veggie broth but stated you could use
chicken broth

Coat a Dutch oven with cooking spray; add oil and place over medium-high
heat. Add onion and next 3 ingredients; saute until veggies are crisp-tender.

Add vegetable broth and next 7 ingredients; bring to a boil. Reduce heat
to low; cover and simmer 20 min, stirring occasionally.

Add pasta to vegetable mixture. Cover and cook 10 – 15 min or until pasta
is tender. Ladle soup into individual bowls; top each serving with 1 T
cheese.

Yield: 8 (1 1/4 C) servings

Note: Cannellini beans are white kidney beans. You can use any other small
white beans or an additional can of red kidney beans if you don’t have
cannellini beans in the pantry.

According to original recipe per serving:
Cal 244, Fat 4.7g, Carb 39.3g, Pro 12.1g, Sod 601mg, CFF 17%

This was very good. We let it sit a couple of hours before we served it
and it thickened up to a stew consistency.

Entered into MasterCook and tested for you by Reggie Jeff Dwork

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NOTES : According to MC:
Cal 510.1
Fat 4.9g
Carb 88.7g
Fib 18.6g
Pro 32.8g
Sod 314mg
CFF 8.3%
Nutr. Assoc. : 0 0 0 0 0 0 0 0 5305 0 0 0 0 0 4363 1034

Title: MINT TRUFFLES
Categories: Candies, Chocolate
Yield: 24 servings

1 pk Mint chocolate chips (10oz)
1/3 c Whipping cream
1/4 c Butter or margarine
1 pk Chocolate sprinkles (3oz)

1. Melt chips with whipping cream and butter in heavy, medium saucpan
over low heat, stirring occasionally. Pour into pie pan. Refrigerate
until mixture is fudgy, but soft, about 2 hours. 2. Shape about 1
tablespoon of the mixture into 1-1/4 inch ball. To shape, roll
mixture in your palms. Place ball on waxed paper. 3. Place sprinkles
in shallow bowl. 4. Roll balls in sprinkles, place in petit four or
candy cases.( if coating mixture won’t stick because truffle has set,
roll between your palms until outside is soft. 5. Truffles can be
refrigerated 2-3 days or frozen several weeks. Hint: Truffles are
coated with cocoa, powdered sugar, nuts, sprinkles or cookie crumbs
to add flavor and prevent the truffle from melting in your fingers.
Makes about 24 truffles.

MMMMM