Archive for July, 2019

Basic Recipe For A Tea Smoke

Recipe

1 Jul

BASIC RECIPE FOR A TEA SMOKE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ENOUGH SMOKE FOR 4 —-
—- CHICKEN BREAST ——
2 tb Raw brown rice
1 tb Brown sugar
4 Whole cloves
Tea leaves from 2 earl Grey
– tea bags, removed from
– packets
1/4 ts Olive oil
2 6oz boneless skinless
– chicken breasts

Take 3 sheets of heavy-duty aluminum foil 15 inches
square and start rolling the edges under to from a
circle that fits in the bottom of your Dutch oven —
in our case, a foil saucer approximately 5 inches in
diamerter. When the edge is rolled to about 1 inch
high, stop and flatten it. Then, depress the center to
hold the smoke ingredients.

In the depression of the aluminum foil saucer first
sprinkle the rice, then the sugar, cloves and the
contents of the tea bags. The order of ingredients is
very important. Place the foil dish in Dutch oven,
cover tightly and cook over high heat until
ingredients in the foil start smoking ~- about 5
minutes.

Brush a steamer platform with the olive oil. Place
the chicken on platform, skinned side up. Put into
Dutch oven over the smoke ingredients, cover and
continue smoking over high heat until done — about 11
minutes.

Graham Kerrs Mini-Max cookbook, page 74 > Submitted By
WCRAFT@IX.NETCOM.COM (WILLIAM CRAFT) On 06-22-95;
0609

– – – – – – – – – – – – – – – – – –

Filed under: Custards, Desserts, Lariv, Masterchefs, Norleans

Chimneysweeps

Recipe

1 Jul

Title: Chimneysweeps
Categories: Cookies
Yield: 30 servings

1 c Blanched almonds
2/3 c Sugar
2 Extra large egg whites
3 oz Semisweet chocolate; melted
– cooled
1/4 c Blanched almonds; toasted
-and chopped
1 tb Unsweetened cocoa powder
30 Blanched almonds; whole

Recipe by: Mimi Markofsky
Preparation Time: 0:45
Place rack in center of oven. Preheat oven to 325 degrees. Line baking
sheets with parchment paper and lightly butter the parchment (if cooking
spray is available, spray the paper).

Place 1 cup blanced almonds in the bowl of a food processor that has been
fitted with the steel blade. Add 2 tablespoons sugar and grind the nuts
and sugar to a fine texture. Add 1 egg white and blend 10 seconds. Add
half the remaining sugar and blend 10 seconds. Add the remaining sugar
and blend another 10 seconds. Transfer to a medium bowl. Mix in the
melted chocolate, chopped almonds and cocoa powder. Using a tablespoon,
drop the batter onto the prepared sheets, leaving 1-1/2″ in between each
cookie. Moisten fingertips with cold water and shape the dough into 3/4″
high 1-1/4″ wide mounds. Set a whole almond into the center of each
mound, pointed end up. Bake until the cookiese are dry and just firm on
the outside but soft in the center, about 12-15 minutes.
Let set on baking sheet for 5 minutes. Transfer to rack and cool.

—–

Filed under: None

Gekochtes Schweinefleisch- Kesselfleisch

Recipe

1 Jul

GEKOCHTES SCHWEINEFLEISCH – KESSELFLEISCH

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/3 kg Pork that has been hung at
-least 8 days (not
Quite 3 lbs)
1 Yellow turnip [substitute:
-carrot]
1/4 Celeriac bulb
1 Parsnip
1 Leek
2 Onions studded with 4 cloves
15 Peppercorns
1 tb Coriander
1 Bay leaf
6 Juniper berries
Salt and pepper to taste
1 d Sugar
Vinegar (to taste) (1/8 –
-1/4 cup)

Best suited for pork legs, ribs, trotters, or pork
belly.

In a saucepan, combine the water with the rinsed and
chopped herbs and spices and bring to a boil. Add the
meat, making sure that it is (barely) covered by the
liquid, and cook for 2 to 2 1/2 hours, until tender.
Serve hot, with all the seasonings.

May be served with potatoes.

Serves 4.

From: D’SCHWAEBISCH’ KUCHE’ by Aegidius Kolb and
Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten.
1976. (Translation/Conversion: Karin Brewer) Posted
by: Karin Brewer, Cooking Echo, 9/92

– – – – – – – – – – – – – – – – – –

Filed under: Grains, Salads, Side Dish

Baked Stuffed Pumpkin

Recipe

1 Jul

Title: Baked Stuffed Pumpkin
Categories: Fruits, Diabetic, Low-fat/cal
Yield: 8 servings

2 lb Pumpkin, washed 1 ts Ground cinnamon
2 Apples, cored, quartered 1/2 ts Ground nutmeg
1/2 c Pineapple chunks 1/4 ts Ground cloves
1/2 c Broken walnuts

Cut the top off the pumpkin and remove the seeds. Place cut side
down i a baking pan and bake at 350 F for about 40 minutes or until
soft.

With a metal spoon, scrape out the cooked pumpkin, leaving a 1/8 to
1/4 inch thick shell. Process the apples in a food processor until
chunky. Add the remaining ingredients and process until just mixed.
Spoon into the pumpkin shell. Cover with the top. Bake in 400 F
oven for 45 minutes or until the filling is hot.

1 serving 118 calories 18 gm carbohydrate, 3 gm protein, 5 gm fat, 3
mg sodium, 376 mg potassium, 0 cholesterol.

1 vegetable exchange, 1 fruit, 1 fat Source: Am. Diabetes Assoc.
Holiday Cookbook by Betty Wedman 1986 Shared but not tested by
Elizabeth Rodier Nov 93

MMMMM

Filed under: Appetizers, Chinese, Vegetarian

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Archive for July, 2019

Basic Recipe For A Tea Smoke

Chimneysweeps

Gekochtes Schweinefleisch- Kesselfleisch

Baked Stuffed Pumpkin

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