Spaghetti Martini – Serves 6

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pasta Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoon Butter
1 tablespoon Olive oil
2 Shallots — minced
4 Cloves — garlic
1 Jalapeno pepper — chopped
2 md Tomatoes — chopped
4 ounce Vodka
3 tablespoon Dry vermouth
2 tablespoon Fresh lime juice
2 teaspoon Tomato paste
1/2 teaspoon White pepper — ground
1/4 teaspoon Whole coriander — ground
1 teaspoon Salt
1 Red bell pepper
1 1/2 cup Heavy cream
1/3 cup Fresh finely chopped
cilantro
3 tablespoon Minced parsley
1 pound Fresh spaghetti
Sliced Black Olives
6 Sprigs fresh cilantro (as
garnish)

(59 min left), (H)elp, More? Crushed red pepper Directions: Heat butter and oil
over medium heat in large saucepan. Add shallots and garlic, and saute about 2
min. Add the jalapeno and saute 30 sec. Add the tomatoes, Vodka, vermouth, lime
juice, tomato paste, white pepper, ground coriander, and salt; raise the heat
and reduce, stirring frequently for about 3 minutes.
Add the pepper and continue to simmer for 2-3 minutes. Add the cream and reduce
for about 10 minutes. When nearly to the desired consistency, add the fresh
cilantro and parsley, followed by the parmesan and simmer maybe another minute.
Keep mixture warm until served. Serve pasta and top generously with sauce,
freshly grated parmesan, olives and a sprig of fresh cilantro. Crushed red
pepper is optional.

Converted by MMCONV vers. 1.10

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20 oz. can pineapple chunks, drained
16 oz. can peach slices, drained
16 oz. can apricot halves, drained
10 oz. jar maraschino cherries, drained
1 1/4 cups sugar
1 1/4 cups brandy

Combine all ingredients in a clean, large glass jar. Stir gently with
wooden spoon. Cover and let stand at room temperature for three weeks,
stirring at least twice a week

Serve over ice cream or pound cake, use in recipes or feed as directed.
To keep the starter going, retain at least three cups at all times.
To feed and maintain: Stir mixture daily. Add one cup sugar and one
cup of pineapple, peaches or cherries every two weeks, alternating
fruits each time and stirring gently.

Brandy should not be required. Do not add fruit more often than once
every two weeks. Do not delay adding fruit for more than one or two
days past schedule.

Cover and let stand at room temperature at least three days before
using. Fruit is fermented when it is translucent. To store, keep in
warm place. Makes about nine cups.

Variation:
Substitute canned fruit cocktail, mandarin oranges or pears.

To share:
Whenever you have more than six cups of fermented fruit, you
may divide it into two portions, being sure there are at least three
cups in each portion. Do this just before you would do a normal
feeding. Feed each portion. Give one portion to a friend and keep one
for yourself.

Title: CRISP FRIED NOODLES AND CHILI VEGETABLES
Categories: Chinese, Pasta, Vegetarian
Yield: 2 servings

1 3/4 oz Chinese vermicelli
Oil
1/2 ts Oil
1 ts Grated fresh ginger
1/2 tb Chopped coriander
1/2 Garlic clove
1/2 Onion
1/2 Red pepper
1/2 Green pepper
1/2 lg Carrot
7 oz Baby corn
7 oz Straw mushrooms
1/4 c Soy sauce
1/8 c Malt vinegar
1 ts Brown sugar
1/4 c Coriander leaves
1/2 ts Preserved chopped chili

Finely chop the coriander and chili. Dice the garlic
clove. Cut the peppers and carrot into fine strips.
Drain the mushrooms and corn. Cut the onion into thin
wedges.

1. Deep fry the chinese vermicelli in hot oil.
Drain on absorbent paper.
Place on a large serving plate and keep warm.

2. Heat the teaspoon of oil in a large pan. Add the
ginger, coriander
and garlic and cook for 2 minutes. Add onion, red
and green peppers
and carrot. Stir fry for 3 minutes.

3. Add the corn, mushrooms soy sauce, vinegar, brown
sugar and chilli.

4. Stir to combine and cook over a high heat for 3
minutes.

5. Spoon the vegetables over the noodles, pour over
any remaining sauce.

Garnish with the coriander leaves and serve.

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Title: BRAZILIAN ICED CHOCOLATE
Categories: Beverages, Ethnic
Yield: 4 servings

2 oz Unsweetened Chocolate
1/4 c Sugar
1 c Double Stringth Coffee, Hot
2 1/2 c Milk
1 1/2 c Coca-Cola, Chilled

———————————-GARNISH———————————-
Whipped Cream
Vanilla Ice Cream

In the top of a double boiler, over hot water, melt the chocolate squares.
Stir in the sugar. Gradually stir in the hot coffee, mixing thoroughly.
Add the milk and continue cooking until all particles of the chocolate are
dissolved and the mixture is smooth, about 10 minutes. Pour into a jar.
Cover and chill. When ready to serve, stir in the chilled Coca-Cola. Serve
over ice cubes in talll glasses. For a beverage, top with whipped cream.
For a dessert, add a scoop of vanilla ice cream. From: “International
Cooking with Coca-Cola”, a give-away pamphlet from The Coca-Cola Company,
1981.

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Title: Italian Fish Soup
Categories: Soups/stews, Seafood, Italy, Formatted
Yield: 8 servings

1/2 c Oil, olive
3 ea Leek; sliced, white only
2 ea Garlic cloves; diced fine
1 ea Onion, yellow; peeled,
-chopped
1 c Celery; chopped
1 c Mushrooms; sliced
6 c Fish stock; or water, or
-clam nectar
1 c Tomato sauce, italian
1 c Wine, white, dry
Pepper, cayenne; to taste
1 lb Fish, white; boneless filet,
-cut into small pieces
-(cod, seabass, monkfish)
1/2 lb Clams; soaked 1 hr., drained
1/2 lb Crab
1/2 lb Shrimp
1/2 lb Mussels; scrubbed, bearded
Parsely; chopped, garnish

Saute the leeks, onions, celery, garlic and mushrooms until the onions
are clear. Add the stock, nectar or water, tomato sauce and white wine.
Bring to a heavy simmer and taste. Add the cayenne pepper and salt to
taste.
Prepare the seafood and add to the pot, remembering to add first those
things which take longest to cook. The various shellfish go in with the
shells on.
Simmer until done. Serve in large bowls over spaghetti. By adding extra
fish such as a lobster per person this will become a meal instead of a
soup.reposted by DonW1948@aol.com

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SOUR CHERRY SYRUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Indian
Fruits Jams

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Sugar
2 c -Water — up to 3 cups
1 lb Sour cherries
1/4 ts Vanilla

Sharbat-e Albaloo

To serve syrups, add a Tbsp to two to a glass, fill with cold or sparkling
water and ice.

Use only a porcelain or enamel pan. Boil the sugar and water together for
15 to 20 minutes. Add the sour cherries and boil again gently another 20 to
30 minutes or until the syrup thickens. Strain the liquid into a bowl
through a cheesecloth, squeezing the cherries to extract all of the liquid.
Add the vanilla extract. Bottle. To serve, add water ice.

Dried sour cherries may be used instead of fresh ones. They should be
soaked in cold water 6 hours or longer.

Will kept at room temperature as long as the bottle is sealed. Refrigerate
after opening.

Can be used as a topping for ice cream, mousses, bavarians or frozen
desserts.

MAKES: 1 bottle SOURCE: _Persian Cooking_ by Nesta Ramazani

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COCONUT RING CAKE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Bundt Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Bisquick
1 1/2 c Sugar
1/2 c All purpose flour
3/4 c Margarine or butter — soft
1 t Vanilla
6 Eggs
8 oz Cream cheese — softened
1 c Flaked coconut
Powdered sugar

Preheat oven to 350~. Grease and flour 12 cup Bundt
pan. Beat all ingredients except coconut and powdered
sugar in a large bowl on low speed, scraping sides
frequently, for 30 seconds. Beat on medium speed,
scraping sides occasionally, for 4 minutes; stir in
coconut. Pour into prepared pan. Bake until tested
done, about 55-60 minutes. Cool 5 minutes; invert on
wire rack or heatproof serving plate. Remove pan; cool
cake completely. Sprinkle with powdered sugar.

HIGH ALTITUDE: Heat oven to 375~. Decrease Bisquick
to 2 1/2 cups and sugar to 1 1/4 cups. Increase flour
to 1 cup. Bake 45-50 minutes.

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Spaghetti alla Carbonara

Recipe By : USENET
Serving Size : 4 Preparation Time :0:20
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound pancetta (or bacon)
2 tablespoons olive oil
1 tablespoon butter
4 cloves garlic — peeled and crushed
1/4 cup dry white wine
salt
1 16-ounce pkg vermicelli
3 eggs
1/4 cup Peccorino Romano cheese — freshly grated
1/2 cup Parmesan cheese — freshly grated
freshly ground black pepper — to taste
2 tablespoons parsley — finely chopped

Cut the pancetta or bacon into thin strips. Put the oil, butter and crushed
garlic into a saucepan or small saute pan, and turn on the heat to medium
high. When the garlic becomes colored a deep gold, remove and discard it.
Put the pancetta or bacon into the pan, and sauté until it begins to be
crisp at the edges. Add the wine, and let it boil away for a minute or two;
then turn off the heat.

In a large pot, bring 4^Ö5 quarts water to a boil. Add 2^Ö3 Tbsp salt, and
when the water returns to a boil, put in the vermicelli. Take the bowl from
which you’ll be serving the spaghetti later, and into it break the three
eggs. Beat them lightly, then mix into them both grated cheeses, a liberal
grinding of pepper, and the parsley. When the vermicelli is tender but firm
to the bite, drain it, and put it into the serving bowl with the
egg-and-cheese mixture. toss rapidly and thoroughly until it is well coated.

Reheat the pancetta or bacon quickly over high heat, then pour the entire
contents of the pan over the vermicelli. Toss again thoroughly, and serve
immediately.

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NOTES : While there are innumerable minor variations in the way people make
this celebrated Roman dish, there are really only two substantially
different schools of thought. One maintains that pancetta, a mild, cured,
unsmoked Italian bacon, is the only correct bacon to use. The other school
insists on the smoked American variety. Both are good, and both are popular
in Italy, but the version I prefer is the one with pancetta. The flavor of
smoke is not usually associated with Italian food; certainly hardly ever
outside of Alto Adige, a German-speaking region in the North that was once
part of Austria. In this dish, I find that smoked bacon adds a sharpness
that wearies the palate after the first bitefuls. Try it both ways, and
decide for yourself.

Nutr. Assoc. : 4352 0 0 0 0 0 0 0 1281 0 0 0

Fudgy No-Bake Cookies

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups sugar
3 tablespoons cocoa
1/2 cup milk
1 stick oleo or butter
1 tablespoon peanut butter
1 teaspoon vanilla
3 cups quick Mother’s oats

Combine sugar, cocoa, milk and butter. Bring to a boil for 2 minutes, then rem
ove from heat. Add peanut butter, vanilla and oats. Drop by tablespoon on wax
paper; let cool.

busted by sooz

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Vegetarian Miso Udon (Japan) BBC*

Recipe By : BBC Vegetarian : “Japan Easy” (April 1998)
Serving Size : 4 Preparation Time :0:45
Categories : Soups *Current

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—VEGETARIAN DASHI—
6 dried shiitake mushrooms — soaked in
1 quart water
2 tablespoons saki or dry white wine
2 tablespoons mirin
2 tablespoons seasoned rice vinegar
—NOODLES—
12 ounces udon noodles — or one package
1 tablespoon chili sauce — see options
2 teaspoons sugar
2 tablespoons miso paste
—VEGETABLES—
2 tablespoons vegetable oil
4 tablespoons shredded pickled ginger
2 garlic cloves — crushed
8 ounces pak-choi cabbage — roughly torn
2 carrots — cut
into long fine matchsticks
4 spring onions — trimmed
and finely sliced on the diagonal
1 red chili peppers — finely sliced
on the diagonal
1/4 pound bean sprouts; fresh
1 tablespoon black sesame seeds — toasted
1/2 ounce fresh coriander leaves

1. To make the dashi, put the mushrooms in a large pan with 1 quart cold
water. Cover with a small plate that will fit into the pan to keep the
mushrooms submerged. Leave to stand for 3 hours or overnight in the
refrigerator.

2. Remove the plate and bring the stock slowly to the boil. Stir in the
remaining dashi ingredients and bring to the boil. Boil for 2 minutes.
Strain through a sieve and keep warm. (Reserve the shiitake mushrooms —
these can be roughly chopped and added to either the soup or one of the
salads.)

3. Meanwhile, cook the udon noodles according to the package instructions.
Add the chilli sauce, sugar and miso paste to the dashi and bring to the
boil, stirring occasionally. Simmer for 5 minutes.

4. Meanwhile, heat the vegetable oil in a wok until smoking hot. Add the
pickled ginger and fry for a few seconds until crispy. Remove and drain on
kitchen paper. Discard the oil. Add the sesame oil to the wok and stir-fry
the garlic, pak choi and carrots for 3 minutes over a high heat.

5. Divide the noodles among four individual serving bowls. Add the
stir-fried vegetables to the dashi and pour over the noodles. Sprinkle over
the spring onions, chilli, bean sprouts, toasted sesame seeds, coriander
and the deep-fried ginger to garnish. Serve immediately.

[Per Serving: 544 calories, Fiber 6g, Carbs 91g, Fat 15g, Saturated fat 2g,
Protein 16g, added sugar 3g, salt 0 77g. ]

PANTRY: MIRIN is a very sweet rice wine. MISO PASTE is fermented soy bean
and either barley or rice puree that is savory in smell and taste; you
could substitute fermented black bean paste for a milder flavor. UDON
NOODLES are thick, white, soft wheat noodles; you could substitute SOBA or
RAMEN. PAK-CHOI cabbage is also called BOK CHOY; Chinese or Napa cabbage
may be substituted. RECIPES: *CHILI SAUCE may be purchased. Look for a
sweet-sour red sauce that can contain dried chili peppers, vinegar, oil,
garlic, ginger, onion, and tomato ketchup simmered a few minutes to blend.
See the recipe: Asian Chili Pepper Sauce (BBC). *PICKLED GINGER is sold in
jars; or see: Japanese Pickled Ginger (Wise)

[The Kitchen Path http://home.earthlink.net/~kitpath 08/23/98 (Sun)]

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NOTES : DASHI is traditionally a fish stock seasoned with kombu seaweed. It
is the basis for Miso Udon. This vegetarian variation starts by soaking
dried shiitake for 3 hours or overnight. The broth is then heated and
strained and used as the soup base. Specialty foods are discussed in the
PANTRY section, below. Serves 4. Time: 30 minutes, plus time to soak the
mushrooms. *Recipe from“ Japan-easy,” BBC Vegetarian Good Food Magazine,
April 1998.