Recipes published in ‘Flowers’

Pureed Black Bean Soup (Italian)

Recipe

17 Mar

Recipe By : Mangiamo, Manhattan Beach, CA
Serving Size : 10 Preparation Time :5:15
Categories : Beach Soup
Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups black beans — soaked overnight
2 gallons chicken broth
6 bay leaves
1/2 onion — diced
4 cloves garlic — diced
2 carrots — grated
1/2 cup heavy cream
salt and pepper — to taste
sour cream — as needed
2 tablespoons fresh cilantro — chopped
2 tablespoons tomatoes — diced

DIRECTIONS: (prep 10-15 mins; soak 2 hrs; cook 3 hrs):
– Rinse beans and sort. Soak overnight. Drain. Rinse.
– In an extra large saucepan place the black beans, chicken stock, bay leaves,
onions, garlic, and carrots. Simmer the ingredients for 2 to 3 hours, or until
the beans are tender. Remove the bay leaves. Add more chicken stock or water if
needed.
– Strain the beans (reserve the liquid) and place them in a food processor. Ble
nd the beans, adding enough of the reserved liquid so that a thick, pureed cons
istency is achieved.
– Add the heavy cream, salt, and pepper. Stir them in so that they are well ble
nded.
– Garnish the soup servings with a dollop of sour cream. Sprinkle on the cilant
ro and the tomatoes
serves 8 to 10
[mcRecipe 27 Au 96 / patH ]

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NOTES : Ronald Guidone, owner and Executive Chef. Mangiamo serves contemporary,
Northern Italian cuisine.
[from Stromquist and Stromquist (1990), Southern California Beach Recipe. Sant
e Fe, NM: Tierra Pubs.]

Filed under: Flowers, Pasta

Mini Big Macs

Recipe

8 Apr

Mini Big Macs

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Vanilla Wafers
Chocolate Mint Wafer
Coconut — flaked
Honey — warmed
Sesame seeds
White frosting

Take 2 Vanilla Wafers. Brush one with warmed honey and sprinkle with sesame
seeds. Color flaked coconut let tuce green by diluting food color with water
and sprinkling/shaking/rubbing in a plastic bag until color is evenly
distributed. Spread on a plate and let dry.

Using white frosting as the mayonaise/glue, layer cooky, mayo, lettuce,
Chocolate mint patty, mayo, and sesame topped cooky to look like a burger.
Neat for individual place setting name tags (written on top of bun) or favors
to go with the big cake.

Posted on GEnie’s Food Wine RT by A.JANSSEN [ART/KAREN J] on 9/13/93
MM by QBTOMM and Sue Woodward (S.WOODWARD/GEnie; 72772,2247/CIS;
SWOODWARD/NVN)

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Filed under: Appetizers, Flowers, Salads, Vegetables

Shrimp And Sea Scallop Stir-Fry

Recipe

27 Jan

SHRIMP AND SEA SCALLOP STIR-FRY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tb Vegetable oil
8 oz Shrimp, peeled and deveined
8 oz Sea scallops
3 Carrots — julienned
4 Celery stalks
– cut into 1″ pieces
– (at an angle)
2 Red bell pepppers
– seeded and julienned
2 Yellow bell pepper
– seeded and julienned
2 Green bell peppers
– seeded and julienned
12 Mushrooms — sliced
3 ts Garlic, minced
1 bn Cilantro — chopped
1 bn Scallions
– cut into 1″ pieces
– (at an angle)
2 Limes, juiced
1 t Dried red pepper flakes
– (or to taste)
1/4 c Sherry
1/4 c Soy sauce
1 lb Soba noodles
– cooked al dente

In a large, heated wok (or saut‚ pan) place the oil and heat it on high
until it just begins to smoke. Add the shrimp and scallops, and stir-fry
them for 3 minutes. Add the carrots, celery, bell peppers, mushrooms, and
garlic. Stir-fry them for 3 minutes. Add the cilantro and scallions, and
toss them in. Add the lime juice, dried red pepper flakes, and sherry. Mix
the ingredients together and cook them for 1 minute, or until the liquid is
reduced by 1/2. Add the soy sauce and mix it in. Add soba noodles and toss
them in.

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Filed under: Breads, Flowers, Herb Spice, Vietnam

Green Garlic Soup Au Gratin

Recipe

24 Oct

GREEN GARLIC SOUP AU GRATIN

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Stalks Green Garlic
1 tb Olive Oil
1 tb Butter
2 tb Butter, plus
2 ts Butter
8 sl Day-old Bread
1 1/4 c Beef Broth
1/4 ts Salt
1/4 ts Ground Black Pepper
1/2 c Parmesean Cheese, grated

Remove and discard upper third of garlic stalks;
(green leaf ends) thinly slice bulb. Heat olive oil
and 1 tb butter until beginning to foam. Add garlic;
saute 1-2 minutes. Reduce heat, cover tightly, and
cook 15-20 minutes, stirring occasionally. SPread
bread with 2 tb butter; oven toast until lightly
golden. Add broth to garlic, season with salt and
pepper and bring to a boil. Ladle into 2 oven-proof
serving bowls; cover with toasted bread and top with
cheese. Dot each with a teaspoon of butter. Bake at
450øF for 10 minutes, until cheese has melted and
begun to turn golden.

Per Serving: Calories: 645, Protein: 23g,
Carbohydrates: 48g, Fat: 40g, Saturated Fat: 20g,
Cholesterol: 79mg, Sodium: 1,466mg, Fiber: 3g.

Source: San Francisco Chronicle Typed by Katherine
Smith Cyberealm BBS Watertown NY 315-786-1120

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Filed under: Appetizers, Flowers, Salads, Vegetables

Tomato-Cucumber Salad

Recipe

18 Aug

Tomato-Cucumber Salad

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Tomato — cut into about 18
Pieces (cut in half — then
Each half in thirds
Sideways and lengthwise)
1 Cucumber — peeled and thinly
Sliced
1/3 large Onion — thinly sliced
3 tablespoons Vinegar
3 tablespoons Sugar
3 tablespoons Water
Salt and pepper

Contributed to the echo by: Ellen Cleary The weather here is feeling like
spring and inspired me to make this salad. I know it’s simple, but I LOVE
simple food and there seem to be lots of beginning cooks on the echo now.
TOMATO-CUCUMBER SALAD Combine ingredients and marinate at least 1 hour.

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Filed under: Appetizers, Flowers, Vegetarian

Lentil and Rice Soup

Recipe

21 Apr

Title: Lentil and Rice Soup
Categories: Soups/stews, Rice/grains
Yield: 4 servings

1 Large onion, chopped 1 ts Ground cumin
2 tb Sunflower oil 1 ts Ground coriander
2 Cloves garlic, diced 3 Chicken bouillon cubes
1 ts Fresh ground ginger 6 c Water
1 ts Curry powder 1 1/2 c Lentils, washed
1 ts Turmeric 3 c Brown rice, cooked
1 ts Chili powder

In a soup pot, cook onion in oil for about 10 minutes. Add garlic and
spices; cook 2 more minutes. Add bouillon cubes, water and lentils; bring
soup to a boil. Reduce heat and simmer about 1 hour. Ladle into bowls
over rice.

—–

Filed under: Desserts, Flowers, Ice Cream

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House Of Munch

Recipes published in ‘Flowers’

Pureed Black Bean Soup (Italian)

Mini Big Macs

Shrimp And Sea Scallop Stir-Fry

Green Garlic Soup Au Gratin

Tomato-Cucumber Salad

Lentil and Rice Soup

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