Jerk Seasoning Rub

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Tbsp. sugar
1 Tbsp. onion powder
1 Tbsp. dried thyme
2 tsp. ground allspice
2 tsp. freshly ground black pepper
2 tsp. ground red pepper
1 tsp. salt
3/4 tsp. ground nutmeg
1/4 tsp. ground cloves

Combine and store in an airtight container, yield: 1/3 cup. Directions
for gift card: Rub or sprinkle jerk seasoning on chicken and seafood
before broiling or grilling

– – – – – – – – – – – – – – – – – –

Fresh Watermelon with Cool Citrus Mascarpone

Recipe By : Molto Mario
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 medium watermelon
1 cup mascarpone cheese
1 orange, zested and segmented — juices set aside
2 lemons, zested and segmented — juices set aside
1 grapefruit, zested and segmented — juices set aside
2 tablespoons sugar

Cut watermelon in half lengthwise. Using a melon baller, cut into balls and
place in a shallow serving bowl.

In a blender, mix the mascarpone and the citrus fruit juices and the sugar
until smooth. If too thick, thin with a little water (it should be as thick
as yogurt). Drizzle the mascarpone over the watermelon balls and sprinkle
the fruit segments over and serve cool.

Yield: 4 servings

– – – – – – – – – – – – – – – – – –

NUTMEG MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Regular or 36 miniature
-muffins
2 c All-purpose flour
3 tb Granulated sugar
1 tb Baking powder
1/2 ts Freshly grated nutmeg, or
3/4 To 1 teaspoon ground nutmeg
1/4 ts Salt
2 lg Eggs
1 c Milk
1/4 c (1/2 stick) butter, melted

Heat oven to 375 F. Grease muffin cups, or use foil or
paper baking cups.

Thoroughly mix flour, sugar, baking powder, nutmeg,
and salt in a large bowl.

Break eggs into another bowl. Whisk in milk and butter
until well blended. Pour over dry ingredients and fold
in with a rubber spatula, just until dry ingredients
are moistened.

Scoop batter into muffin cups. Bake 15 to 20 minutes,
or until lightly browned and springy to the touch in
the center. Turn out onto a rack.

Source: Muffins By Elizabeth Alston

– – – – – – – – – – – – – – – – – –

Title: BRUNCH SPUD BOATS
Categories: None
Yield: 6 servings

3 md Baking potatoes, scrubbed
No-stick cooking spray
2 tb Olive oil
3 oz Chopped lean ham or
-Canadian bacon
1/3 c Diced zucchini
1/3 c Diced red bell pepper
3 Green onions, with tops,
-sliced
6 Eggs, beaten
2 tb Grated Parmesan cheese
Salsa for serving

To make potato shells: Prick potatoes with a fork and
bake in a microwave oven on a plate on high (100
percent) 7 to 11 minutes, rotating after 3 minutes,
until tender when pierced with a knife. Or bake in a
conventional oven at 450 degrees 50 to 60 minutes.
They should be soft but firm enough to dice.

Preheat oven to broil. Cut potatoes in half lengthwise
and scoop out pulp, leaving a 1/2-inch shell. Dice
scooped-out potato. Spray both sides of potato shell
with cooking spray. Place right side up on a baking
sheet and broil until edges are browned and top is
slightly crisp but not dry, 3 to 4 minutes. (Shells
may be refrigerated overnight. Refrigerate cooked
potato separately. Bring both to room temperature
before filling.)

To make filling: Preheat oven to 500 degrees. In a
large skillet, preferably non-stick, over high heat,
heat 1 tablespoon of oil until hot. Saute potato pulp,
turning with a spatula until they begin to turn
golden, about 5 minutes, adding more oil if needed.
Stir in ham, zucchini and red pepper and saute,
stirring, until vegetables soften slightly, about 3
minutes. Add eggs, reduce heat to medium-low, and
cook, stirring lightly, until very loosely set. Stir
in green onions. Fill potato shells and sprinkle tops
with cheese, if desired. Place potatoes on baking
sheet and bake 5 minutes, or until eggs are set and
cheese melts. Serve with salsa, if desired.

Posted By japlady@nwu.edu (Rebecca Radnor) On
rec.food.recipes or rec.food.cooking Submitted By MARK
ALEXANDER On 19 FEB 1995 1959
GMT

—–

Panna Cotta (english)

Recipe By : Danny Stocker, Berne Switzerland
Serving Size : 4 Preparation Time :1:20
Categories : Nationalgerichte Sussspeisen

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups cream
9 ounces sugar
3 pieces gelatin
1 piece vanilla beans
8 tablespoons water
1/2 cup Cognac
pepper

For the caramel :
Take 7 ounces sugar with water in a pan, bring it slowly to boil unlike
the caramel
is light brown. Spread the caramel into the forms.

Panna Cotta :
Take the gelatine in cold water. Mix Cream, sugar and the vanilla bean,
bring to boil.
Boil it for at least 5 minutes on slow fire. Take out the vanilla, add the
Cognac and
gelatin. Mix well. Spread it into the prepared forms.

Place into a storage container and cool to room temperature before
refrigerating.
At least 2 hours.

– – – – – – – – – – – – – – – – – –

Suggested Wine: Santo Carmignano
Serving Ideas : with fruits and/or bouquet peppermint

Title: Flavored Butters
Categories: Butters
Yield: varies

Parsley Butter
Cream 3 or 4 tabespoons chopped parsley with sweet butter and a little
lemon juice. Chill.
This is delicious on broiled steak or fish.

Dill Butter
Cream 1/2 pound soft sweet butter with 1 Tabelspoon minced fresh
dill, 1 tea lemon juice and a dash of Tabasco sauce. Serve at room
temperature.

MMMMM

APPLE PIE WITH PORT WITH CHEDDAR CHEESE CRUST

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FILLING—–
1 1/2 c Sugar
1/4 c Cornstarch
2/3 c Apple juice
2/3 c Port
2 tb Butter or margarine
1 Lemon (Grated peel only)
8 md Cooking apples — peeled
– and sliced
—–CHEDDAR CHEESE CRUST—–
2 c Sifted flour
1 t Salt
2/3 c Shortening
3/4 c Shredded sharp cheddar
5 tb Cold water (or more)

Combine sugar and cornstarch in large saucepan. Stir in apple juice, port,
butter and lemon peel. Cook over medium heat until mixture boils. Add
apples and cook gently until barely tender.

To make Cheddar Cheese crust, mix flour, salt and shortening with pastry
blender until mixture resembles coarse meal. Stir in cheese. Add water
gradually and mix lightly with fork to form dough. Divide pastry in halves
and roll out one half to fit 9-inch pie pan. Roll second half of pastry and
cut into 10 (1/2-inch) strips. Spoon filling into pastry-lined pan. Weave
pastry strips across filling to make lattice top. Bake at 375F 30 to 45
minutes, or until done. Serve warm.

– – – – – – – – – – – – – – – – – –

Mushroom Soup

Recipe By : Hazel Meyer’s Freezer Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Mushroom soup concentrate
2 cups beef broth
salt — to taste
3 tablespoons sherry — optional

Combine concentrate with broth over moderate heat. When boiling, reduce
heat to low. Add salt and simmer 30 minutes. Add sherry and simmer 5 more
minutes.

– – – – – – – – – – – – – – – – – –

LEEK, POTATO KIELBASA SOUP

Recipe By : Cooking Live Show #CL8798
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 teaspoon fennel seed — lightly crushed
2 tablespoons unsalted butter
2 cups sliced leeks — white part only — rinsed and
drained
5 cups chicken stock
2 medium boiling potatoes — peeled and diced
1/2 pound kielbasa — diced
1/4 cup heavy cream
1/2 cup thinly sliced arugula
1/4 cup finely diced red bell pepper –for garnish —
optional

In a small skillet toast the fennel seed over moderate heat until very
fragrant, about 2-3 minutes. In a large saucepan melt the butter and
cook
the leek until very soft, about 5 minutes. Stir in stock and potatoes
and
bring to boil. Simmer the soup until the potatoes are tender, about
10-15
minutes. Stir in the toasted fennel, kielbasa, cream and salt and
pepper, to
taste. Before serving stir in the arugula. Garnish with red bell pepper.
Yield: serves 4

– – – – – – – – – – – – – – – – – –

Title: MAPLE RICE PUDDING
Categories: Desserts, Low-fat
Yield: 4 servings

1 qt Skim milk
2 c Cooked long-grain white rice
1/3 c Maple syrup; PLUS:
2 tb Maple syrup
1 ts Grated orange rind
1/3 c Broken walnuts

Combine the milk and rice in a large saucepan. Cook, stirring, over
medium-low heat until the mixture boils and thickens, about 25
minutes. Stir in 1/3 cup maple syrup and cook 10 minutes more.
Add the orange rind and vanilla. Pour into 4 (8-ounce) dessert bowls
or custard cups; then allow to cool at room temperature.
Meanwhile, heat the walnuts in a small heavy frying pan over low heat,
stirring, until fragrant, about 3 minutes. Drizzle with remaining 2
tablespoons maple syrup. Cook over medium heat, stirring, until the
syrup boils and coats the walnuts, about 2 minutes. Sprinkle on the
puddings.

—–