Almond Breakfast Round

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Rolls Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package active dry yeast
1/3 cup warm water (105 to 115)
2 1/2 cups flour
1 cup whole wheat flour
1/4 cup brown sugar — packed
1/2 teaspoon salt
1/2 teaspoon ground nutmeg or cardamom
1/2 cup cold butter
2 eggs — beaten
1/2 cup milk
1/2 teaspoon almond extract
1/2 cup ground almonds
3 tablespoons brown sugar
2 tablespoons sugar
1/2 teaspoon allspice or cardamom
2 tablespoons butter — melted
Milk — optional
Coarse sugar — optional

In a small mixing bowl soften yeast in warm water; set aside. In a large
mixing bowl, stir together flour, whole wheat flour, 1/4 cup brown sugar,
salt, and the 1/2 teaspoon nutmeg (or cardomom). Cut in the cold butter
until mixture resembles fine crumbs. Stir in the softened yeast, eggs, milk
and almond extract until combined. Cover and refrigerate for 1 to 2 hours or
until dough is easy to handle.

For filling: Stir together ground almonds, 3 tablespoons brown sugar, sugar,
and 1/2 teaspoon allspice (or cardomom); set aside.

Turn dough out onto a lightly floured surface; divide into 3 portions. Shape
each into a ball. Cover and let rest for 10 minutes. Gently roll out each
piece of dough to a 10″ circle. Place one circle on a 12″ pizza pan or a
large baking sheet lined with greased foil. Brush with half of the melted
butter. Sprinkle with half of the filling. Cover with another circle of
dough. Brush with remaining butter; sprinkle with remaining filling. Top
with the last dough circle.

With kitchen shears or a sharp knife, cut the stack of dough into 12 wedges,
cutting to within 1″ of the center. Carefully lift each wedge and turn over
twice to create a twist in each piece. Cover with plastic wrap and chill for
2 to 24 hours before baking.

Let stand at room temperature for 20 minutes before baking. If desired,
brush with milk; sprinkle with coarse sugar. Bake in a 350 oven for 30 to 35
minutes or until bread sounds hollow when tapped. Cool slightly on foil on a
rack. Serve warm. To serve, transfer bread to a serving platter; cut into
wedges.

– – – – – – – – – – – – – – – – – –

Title: Cold Noodles
Categories: Chinese, Pasta
Yield: 2 servings

2 Bean curd; shredded
1/4 lb Bean sprouts
1 Carrot; shredded
1 Cucumber; shredded
3 Pieces of celery; shredded
1 lb Fresh noodles
1 tb Oil

—————————SAUCE—————————
3 tb Sesame paste
6 tb Soy sauce
1 tb Vinegar
1 pn Ginger root
1 ts Chili sauce
1 tb Sesame oil
2 tb Water
1 tb Crushed peanuts
1 pn Parsley

Put noodles into boiling water and cook until water
boils again. (Oriental Noodles for eating cold might
be subst. for fresh noodles) Then add 1/2 cup cold
water and cook until noodles are tender. Remove
noodles and flush with cold running water for 1
minute, then drain. Add 1 tablespoon oil into noodle.

Boil bean sprouts, shredded carrots, and shredded
celery briefly and then chill. Combine with noodles.

Mix Sauce ingredients thoroughly and pour over the top
of the noodles, sprinkle with crushed peanuts and
parsley.

—–

Title: TEX-MEX STYLE TACOS
Categories: Meats, Tex-mex, Usenet
Yield: 12 tacos

2 lb Ground beef,
-extra-lean
1 md Onion, chopped fine
1/2 ts Salt
4 tb Chile powder
-(or more to taste)
Vegetable oil
12 Corn tortillas (the
-thinner the better)
1/2 lb Cheddar cheese,
-sharp, grated
1 lg Tomato, chopped
3 c Shredded lettuce

Brown the ground beef and chopped onion in a large
skillet. There should be enough fat in the beef to
eliminate any need for extra oil and also to saute the
onions at the same time. While you are browning the
beef (it should be completely cooked with no pink or
red color left), be sure to break it up so that it is
granular in texture, as opposed to chunky, when
completely browned. Onions should be limp and
translucent but not brown.

Drain off as much fat as possible. Add salt and
chile powder and continue to saute until the chile is
completely incorporated into the meat mixture. Cover
skillet and leave on extremely low heat, just enough
to keep the meat hot.

Put about 1/2 inch of vegetable oil in a small
skillet, and heat it. Test the oil for proper
temperature by putting in a small piece of tortilla.
When the oil reaches the temperature where it
immediately begins to bubble frantically over the
tortilla as soon as it is put in the oil and the
tortilla piece becomes crisp quite quickly, you are
ready to cook the taco shells. This is important
because there is nothing worse than a soggy taco shell
(which results from the oil not being hot enough).

Using tongs, put the tortillas in the oil, one at a
time, and cook for 30-60 seconds until the underside
just starts to become crisp. With the tongs, turn the
tortilla over and, using a spatula, bend in half to
form the shell. Cook each side of the bent tortilla
until crisp, about 30-45 seconds per side. Remove the
shell from the oil and drain on a newspaper-covered
cookie sheet. The cooked shells can be kept warm in
the oven at very low heat.

To assemble, fill each shell about 2/3s full of the
meat and top with cheese, tomato and lettuce. We like
to add extra zap with a shot of Tabasco sauce.

NOTES:

* San Antonio, Texas style tacos — My dad is from
east Texas and my mom from southern Oklahoma, but they
developed their definition of Tex-Mex from several
years in San Antonio. Since they now live in D.C.,
they feel extremely deprived, none of the chain
restaurants come anywhere near the taste they
developed in San Antonio.

Tex-Mex cooking is based on peasant-style dishes from
the areas of Mexico bordering Texas. The primary
ingredients of Tex-Mex cooking are corn tortillas (the
thinner the better), ground beef, pinto beans and hot
chile powder, sharp Cheddar cheese and onions. Yield:
1 dozen tacos.

* Don’t try to use instant onion in this recipe. In
San Antonio, people consider that the best chile
powder is Gebhardt’s or Eagle Brand.

: Difficulty: easy.
: Time: 20 minutes.
: Precision: measure the spices.

: Pamela McGarvey
: UCLA Comprehensive Epilepsy Program
: {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam

: Copyright (C) 1986 USENET Community Trust

—–

Beurre Blanc Sauce (Dupree)

Recipe By : Nathalie Dupree, Well-Stocked Pantry
Serving Size : 1 Preparation Time :0:30
Categories : Dupree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 cup lemon juice
2 shallots — peeled and chopped
3 sticks butter, — cut into 1-inch
Salt and white pepper

Place the lemon juice and shallots in a saucepan and bring to the boil. Boil
down until the liquid is reduced to 2 tablespoons, about 5 minutes, depending
on the size of the pan. Whisk the butter, piece by piece, into the sauce over
low heat. Taste for seasoning and add salt and white pepper if necessary.
Strain or not and serve warm. Makes 1-1/2 cups

Variations–

Substitute a favorite wine or rice vinegar, white or red wine, lime or orange
juice.

Substitute 2/3 cup beer for the lemon juice. Good with lobster or crab.

Substitute 1 tablespoon finely-chopped garlic for the shallots.

Use 1/4 cup fresh lemon juice plus 1/2 cup fresh or canned grapefruit juice.
Good for fish.

Before whisking in butter, add 2 tablespoons heavy cream and 1 teaspoon curry
powder. Good for scallops or shrimp.

BEURRE ROUGE – substitute 1/2 cup red wine plus 2 tablespoons red wine
vinegar. Whisk in 2 teaspoons tomato paste with the butter. To finish, whisk
in 2 tablespoons chopped chives and 1 tablespoon Dijon mustard.

– – – – – – – – – – – – – – – – – –

PASTA WITH WHITE TRUFFLES, OLIVE OIL, PARMESAN, AND BASIL

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Dark Green Extra Virgin
Salt
Olive Oil
Freshly Ground White
3 tablespoon Dark Green Extra Virgin
Pepper
Olive Oil
1/4 cup Freshly Grated Reggiano
1 Angel Hair Pasta For 6
Parmesan Cheese
2 ounce Fresh White Truffles
2 tablespoon Julienne Of Fresh Basil

In a large pot, bring 8 quarts of lightly salted water to a boil; add the 3
tablespoons of olive oil. Add the pasta to the boiling water and cook until
al dente, no morethan two minutes; drain well.

Toss the pasta with the cup ofolive oil, half the basil, and salt and pepper
to taste. Mound the pasta in the middle of each of 6 heated large serving
plates. Sprinkle the pasta with the Parmesan Cheese. With a truffle shaver or
swivel-bladed vegetable peeler, shave the truffle over each serving. Garnish
with the remaining basil.

Posted 10-18-93 by: LINDA FIELDS on I-Cuisine From the recipe files of Sylvia
Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at
net/node 004/005 Converted by MMCONV vers. 1.10

– – – – – – – – – – – – – – – – – –

Title: Stove Fur’s White French Salad Dressing
Categories: Salads, Dressings, Pitzer
Yield: 4 servings

MMMMM———————–HELEN PEAGRAM—————————-

MMMMM—————-GLORIA PITZERS SECRET RECIPE———————
1/2 c Vegetable oil
1/4 c Vinegar
1 tb Sugar
1 1/2 ts Salt
1/4 ts Celery seed
1/4 ts Dry mustard
1/8 ts Onion, grated
1 sm Garlic clove, peeled

Mix all of the ingredients together except the garlic. Add the
garlic
and let stand in the dressing for about 1 hour. Remove the garlic.
Makes about 3/4 cup of dressing.

Gloria Pitzer’s Secret Recipe For: STOVE FUR’S WHITE FRENCH SALAD
DRESSING

MMMMM

SESAME VEGETABLE RICE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Brown rice, cooked
Unrefined vegetable oil,
-as needed
3 c Thinly sliced mixed
-vegetables (whatever’s
-available — carrots, celery,
-broccoli, squash, cabbage,
-beans, mushrooms)
1/4 c Sesame seeds
1 T Bragg’s Liquid Aminos

When rice is almost ready, toast sesame seeds in a dry, heavy skillet over
medium heat until they brown and smell fragrant. Set them aside in a small
bowl.

In the same skillet saute vegetables in 1 tablespoon oil, beginning with
those that take longest to cook. You can also stir-fry them with a small
amount of liquid, covered. Do not overcook; vegetables are ready when
heated through.

Serve vegetables over rice, sprinkled with seasme seeds and topped with
liquid aminos to taste.

– – – – – – – – – – – – – – – – – –

CREAM OF CURRIED CORN SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stuart Talkofsky
4 c Corn kernels
1 Onion — chopped
2 tb Butter
2 tb Flour
1 t Curry powder
Salt
Pepper
2 c Chicken stock
2 c Half and half
—–GARNISH—–
Popcorn

Saute 4 cups of corn kernels and a chopped onion in 2
tablespoons butter, stirring frequently, until corn is
tender and onion is transluscent. Stir in 2
tablespoons flour, 1 teaspoon curry powder (or to
taste) salt and pepper and cook, stirring constantly,
for 2 minutes. Stir in 2 cups chicken stock and 2 cups
half and half and cook until mixture comes to a boil
and thickens slightly. Process in batches in food
processor or blender until smooth. Garnish with
popcorn. Makes 6 Servings.

From Newsday Wed, Aug 4, 1993. “Lend and Ear” by Marie
Bianco Meal Mastered by Stuart Talkofsky

– – – – – – – – – – – – – – – – – –

Title: CHILE RUBBED SHRIMP VERA CRUZ PIZZA
Categories: Pizza
Yield: 1 12″ pizza

MMMMM—————————PIZZA——————————–
1 12-inch pizza shell
8 oz Mozzarella cheese, shredded
4 oz Monterey jack cheese shredde
8 oz Ripe tomatoes, thinly sliced
4 Shrimp (16-20 size), split
– tossed in 1/4 c chile rub
2 tb Green scallion tops, thinly
-sliced
1 ts Texas gremolata (garnish)

MMMMM————————-CHILE RUB——————————
2 ts Garlic, finely chopped
1 tb Chile powder
Juice from 1 lime
1/2 c Olive oil
1 tb Cilantro, finely chopped
Salt pepper to taste

MMMMM———————-TEXAS GREMOLATA—————————
2 tb Lime zest, finely chopped
2 tb Garlic, finely chopped
1 c Cilantro, finely chopped

Prepare Chile Rub: Combine all rub ingredients in a small mixing bowl
until well blended. Toss the shrimp, using 1/4 cup per pizza. Yield:
3/4 cup (enough for 12 large split shrimp).

Prepare Texas Gremolata: Combine all gremolata ingredients in a small
mixing bowl. Use on top of pizzas, chile, pastas, or BBQ meats.
Yield: 1 1/4 cup (use just 1 teaspoon per pizza).

Assemble Pizza: Make up by layering the ingredients in order listed.
Bake at 425’F for 15-20 minutes, or until crust is nicely browned.

Source: Evelyne Slomon, Pizza Today, April 1993.

MMMMM

Title: Caribbean Okra Salad
Categories: Okra, Salads, Side dish
Yield: 2 servings

2 tb Vegetable oil
1/2 lb Fresh, small tender okra,
-rinsed, patted dry, caps
-trimmed
Salt
Freshly ground pepper
1/4 c Water
1 tb Strained fresh lime juice
1 sm Garlic clove, finely minced
pn Ground allspice
1/4 t Bottled Caribbean or other
-hot pepper sauce to taste
1 tb Chopped cilantro

This delicious light salad comes from “Faye Levy’s International
Vegetable Cookbook” (Warner Books).

1. In a medium saute pan, heat 1 tablespoon oil. Add okra and saute 2
minutes. Sprinkle with salt and pepper. Add water, cover and cook
over low heat for about 7 minutes, or until just tender. (Add more
water if needed.) Transfer to a serving plate.

2. Combine remaining tablespoon oil, lime juice, garlic, allspice, hot
pepper sauce, salt and pepper. Pour over okra. Sprinkle with cilantro
and dried tomato.

MMMMM