Achiote Marinated Shrimp Salad

Recipe By : Cooking Live Show #CL8902
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
achiote paste:
3 tablespoons ginger
1 tablespoon garlic
2 tablespoons shallots
2 tablespoons ancho chili powder
3 tablespoons almonds — slivered
1 red pepper — chopped
1 tablespoon toasted ground cumin
1 tablespoon toasted ground coriander
2 tablespoons ground annatto seeds
2 tablespoons lime juice
1/4 cup olive oil — plus 2
— tablespoons,
— divided
1 pound (21 to 25 pieces) shrimp — deveined and
— shells reserved
— (for stock)
stock:
reserved shrimp shells
1/4 cup white wine
1/4 cup diced onion
1 tomato — diced
1 quart water
1 head frisee
2 bunches mache
1 bunch scallions — sliced on
— diagonal, some
— reserved for
— garnish
2 oranges — supremed
1/2 cup toasted almonds

For the paste: In a blender or food processor, puree first 9
ingredients and then slowly add the lemon juice and 1/4 cup oil.

For stock: Heat a heavy bottomed pot, when smoking add shrimp shells
and cook, stirring for 6 to 8 minutes or until shells are toasted. Add
wine and reduce by half. Add onion, tomato, and water bring just to a
boil and then reduce to a simmer. Simmer slowly for 45 minutes and
strain.

Cooking shrimp: Heat 1 tablespoon oil in a skillet. Mix 2 tablespoons
achiote paste into hot oil. Add 1/2 of shrimp to hot pan and stir to
coat evenly with the paste. Add 1/2 cup shrimp stock and cook for 5
minutes or until the shrimp are no longer translucent. Set aside in a
bowl. Repeat process for other half.

Assembly: Place the mache and frisee divided among 6 plates. In a
medium size bowl, toss the shrimp with the orange sections, and
scallions. Divide shrimp among plates. Top with scallions and toasted
almonds. Shrimp can be served hot or cold.

Yield: 6 servings

– – – – – – – – – – – – – – – – – –

SINIGANG NA BABOY (Pork in Sour Broth)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Filipino

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

1 1/2 lb Pork riblets or pork ribs,
-country style,cut to pieces
5 c Water
4 md Tomatoes, sliced
1 md Onion, sliced
1 1/2 ts Salt
1 md Icicle radish, cut into
-1″ pieces
-(or 10 red radishes, pared)
1/4 lb Green beans
1/2 lb Spinach (or cabbage,
-mustard greens or
-watercress)
5 md Sampaloc (tamarind)
-[available as powdered pkg]

1. In a large pot, bring water and pork to a boil. Add tomatoes, onion,
salt and tamarind. Simmer 1 hour or until pork is tender.

2. Optional: Remove tamarind and mash with some broth. Strain juice back
into pot.

3. Taste for seasoning. Bring to a boil. Add green beans and radish. for
10 minutes.

4. Add spinach, cover and remove from heat. Let stand 5 minute to finish
cooking spinach.

Variations: Beef (stewing, brisket, shank or plate) may be used in place
of pork. Adjust cooking time for each.

Preparation Time: 10 minutes Cooking Time: 1 hour, 15 minutes Serves: 4

Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Manny
Rothstein (1/24/94)

– – – – – – – – – – – – – – – – – –

Title: Freezer Ice Cream – Sugar Free
Categories: Diabetic, Desserts
Yield: 16 servings

MMMMM————————INGREDIENTS—————————–
8 c PET Lite milk 8 Pineapple, slices, canned
1/2 c Sugar Subst. equivalent 16 T Pineapple Juice, from can
4 c Strawberries 2 c Orange Juice

Directions: Put all ingredients in a home freezer and freeze
according to instructions.
Makes 16 1-Cup Servings.
Exchanges: Each Serving equals 1 Milk and 3/4 Fruit.
Calories: 125
From Files of A.Broaddus 6/24/93

MMMMM

1/2 lb (1 cup) butter (room temp)
1/4 lb (1/2 cup) fruit sugar
1/2 cup rice flour
1 1/2 plus 1/4 cup all purpose flour
Measure out all ingredients. With hands, mix butter and fruit sugar, then
rice flour, then 1 1/2 cups flour. Add 1/4 cup flour, in gradual amounts,
until
dough cracks. Roll out on floured surface, 1/2″ thick. Cut with small cutter
or glass (approx. 3″ diameter works best).
Bake 250 degrees F on ungreased baking sheet for 30 min.
Cookies are done when centre springs back to touch. DO NOT BROWN!!!

Title: VEGETARIAN CHILI
Categories: Mexican, Chili
Yield: 8 servings

2 1/2 c Kidney beans,dried,soaked
3 ts Salt
1 c Tomato juice
1 c Bulghur,raw
2 tb Olive oil
2 Onions,med,coarsely chopped
4 Garlic cloves,medium,crushed
3 Celery stalks,coarse chopped
3 Carrots,coarsely chopped
4 Tomatoes,coarsely chopped
1 tb Lemon juice,fresh
2 tb Red chile,hot,ground
3 tb Red chile,mild,ground
1 ts Cumin,ground
1/2 ts Oregano,dried,pref. Mexican
1 ts Basil,dried
Black pepper,freshly ground
1 1/2 Bell pepper (s)

1. Transfer the kidney beans and the water in which they were soaked
to a large heavy saucepan. Add 1 teaspoon of the salt and bring to a
boil over high heat. Lower the heat and continue boiling the beans,
partially covered, until tender, about 1 hour. Watch the water level
and add more, if necessary, to keep the beans from scorching.
2. Meanwhile, place the tomato juice in another saucepan and bring to
a boil over medium heat. Remove from the heat immediately and add the
bulghur to the juice. Cover and let stand for 15 minutes. It should
be slightly crunchy. Set aside.
3. Heat the olive oil in a large heavy pot over medium heat. Add the
onions and garlic and cook until the onions are translucent. Add the
celery, carrots, tomatoes, lemon juice, and all the spices –
including the remaining salt – to the onions and cook, covered, until
the vegetables are nearly tender, about 10 to 15 minutes. Add the
bell peppers and continue cooking another 10 minutes.
4. Add the kidney beans, the water in which they cooked, and the
bulghur to the vegetables in the large pot. Stir the mixture
thoroughly and simmer for 30 minutes over low heat. The chili may be
thick – add water as necessary and stir occasionally making sure the
bulghur does not stick to the bottom of the pot. Taste and adjust
seasonings.

MMMMM

APPLESAUCE MUFFINS (NO GUILT BAKING)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Desserts
Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Large egg
2 tb Vegetable oil
1 1/2 c Unsweetened applesauce
2 c Flour
3/4 ts Baking soda
2 ts Baking powder
1/2 ts Nutmeg
1/2 ts Cinnamon
3/4 c Raisins (optional)

Combine egg, oil and applesauce. Blend in remaining
ingredients. Bake in no-stick pan, at 425 deg f. for
25 minutes or until lightly browned on top. Makes 12
servings.

– – – – – – – – – – – – – – – – – –

ISRAELI FONDUE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Avocados, halved and stoned
3 ts Lemon juice
1 Clove garlic, halved
6 fl Dry white wine
12 oz Grated Edam cheese
2 ts Cornflour
5 tb Smetana or thick sour cream
Cubes of sesame-coated
-French bread and red and
-green pepper (capsicum)
-to serve

Method:

Scoop out flesh from avocados into a bowl and mash
until smooth with lemon juice. Rub the inside of the
fondue pot with cut clove of garlic, then pour in wine
and heat until bubbling. Over a gentle heat, stir in
cheese and cook until melted, stirring frequently. In
a small bowl, blend cornflour smoothly with smetana or
sour cream, then add to cheese mixture with mashed
avocados. Continue to cook for 4-5 minutes until thick
and smooth, stirring frequently. Serve with cubes of
bread and red and green pepper.

(Serves 4-6)

– – – – – – – – – – – – – – – – – –

Title: Very Berry Cheese Blintzes
Categories: Low-fat, Breakfast
Yield: 12 blintzes

———————————–CREPES———————————–
4 Egg whites; OR…
1/2 c -Egg substitute
1 c Skim milk
1/8 ts Salt, optional
1 tb Granulated sugar
1/2 c Wheat germ
1/2 c All-purpose flour
2 tb Margarine; melted

———————————-FILLING———————————-
Vegetable cooking spray
1 c Nonfat ricotta cheese
-OR- cottage cheese
1/2 c Nonfat cream cheese
1/4 c Nonfat sour cream
1/4 c Wheat germ
2 tb Granulated sugar
1 ts Vanilla extract
1 tb Margarine; melted
2 c Mixed berries
-(strawberries, blueberries,
– or raspberries)
— fresh or frozen
Additional nonfat sour cream
– (optional)

Prepare crepes: In blender or food processor, combine all crepe
ingredients. Cover and blend about 1 minute, or until smooth. Pour
batter into bowl; let stand 10 minutes to thicken slightly.

Heat 7- to 8-inch nonstick skillet over medium-high heat; grease lightly.
For each crepe, pour scant 1/4 cup batter into hot skillet. Immediately
tilt pan to coat bottom evenly with thin layer of batter. Cook 45
seconds, or until top looks dry. Turn crepe; continue cooking about 20
seconds longer.

Stack cooked crepes between sheest of waxed paper. (Crepes may be wrapped
securely and frozen up to 3 months. Thaw overnight in the refrigerator.)

Preheat oven to 400 F. Lighty spray 13- by 9-inch baking dish with
cooking spray or grease lightly.

Prepare filling. In medium bowl, combine ricotta cheese, cream cheese,
sour cream, wheat germ, sugar and vanilla; mix well. Spoon about 2
tablespoons filling onto center of each crepe. Fold two sides of crepe
over filling; fold up ends to form rectangle.

Plae blintzes in prepared baking dish; brush lighty with melted margarine.
Bake 10 to 15 minutes, or until heated through. To serve, top each blintz
with fresh berries and additional sour cream; sprinkle with wheat germ.

NOTE: Blintzes may be covered tightly and refrigerated several hours or
overnight until ready to bake. Uncover; proceed as recipe directs.

Per serving (1 blintz): About 140 cal, 10 g pro, 15 g car, 4 g fat, 26%
cal from fat, 0 mg chol, 160 mg sod.

Source: Woman’s Day ‘Low-Fat Meals’ (Volume IV, Number 3)
Typed for you by Karen Mintzias

—–

Meringues (Plain and Chocolate Filled)

Recipe By : BAKERS’ DOZEN (BETH SETRAKIAN) SHOW #BD1A10
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 egg whites
1 teaspoon pure vanilla extract
1 cup super fine sugar
Chocolate Ganache:
6 ounces bittersweet chocolate — broken in pieces
1/2 cup scalded whipping cream

Preheat oven to 225 degrees. Have egg whites at about 70 degrees. Beat
until foamy in an electric mixer or by hand. Add vanilla. While
continuing to beat, add sugar one tablespoon at a time. When the
mixture stands in stiff peaks on the beater, it is ready for
baking. Fill a pastry bag with mixture and pipe onto parchment covered
baking sheet, using star tip to create kisses. Bake about 1 hour or
longer, depending on the size. Do not remove from the oven at once,
but turn off the oven, open the door and leave them for at least 5
minutes. Cool gradually, away from a draft. Remove them from the sheet
when cool. To prepare chocolate ganache, pour hot, scalded cream over
chocolate. Blend until smooth. Cool.

To fill meringues, crush the bottom lightly with the thumb while still
warm. Fill the hollows with chocolate ganache.

Yield: 3 dozen 1-inch Meringues

– – – – – – – – – – – – – – – – – –

Title: PASTA WITH ASPARAGUS AND SHRIMP
Categories: Main dish
Yield: 4 servings

1 c White wine
1 lb Pasta; Linguini
1 1/2 lb Fresh asparagus
16 Jumbo shrimps with shells
4 tb Cooking oil; best olive oil
1 c Heavy cream
4 Bacon strips cut into 2″
2 tb Fresh chives

Cook bacon until half crispy. Set aside and drain the fat out of pan. Add
cream and cook over meduim high heat until it’s reduced by half. Add
bacon. When done, set pan aside. In a frypan, use enough oil to cover the
surface. Heat until a few drops start to spit. Add Shrimp and cook until
shells turn pink and shrimp just begin to lose their transparency. Turn
once and remove to plate to cool. peel off shrimp shells. Place shrimp
back in pan, add the wine and cook on low heat; simmer. Simmer until there
is just 1/4 cup of liquid remaining. Add the cream and set aside. peel
asparagus and cut into 1/2 inch size pieces. Steam or blanch until tender.
Drain and rince with very cold water and wrap in towel to dry. In a large
pot bring water to boil and add pasta and a dash of salt and oil. cook
until done or to your taste. drain and toss in a little butter. Reheat
cream with shrimp. Add the asparagus. season to taste. Mix pasta and sauce
together. Sprinkle with chives and serve with warm crusty bread.
Shared by Nancy Kathrien (?) Prodigy ID #BVXV78A.

—–