Recipes published in ‘Leeks’

Orange Cinnamon Coffee

Recipe

3 Feb

Recipe By : The Tightwad Gazette
Serving Size : 8 Preparation Time :0:00
Categories : Mixes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 C ground coffee — not instant
1 1/2 Tsp grated orange peel
1/2 Tsp vanilla extract
1/2 Tsp cinnamon

Blend coffee and dry ingredients in a blender. Blend in flavorings and
extracts. Scrape sides and blend 15 seconds more. Makes one 8-cup pot
of coffee.

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Filed under: Carrots, Ethnic, Leeks, Side Dish, Turkish, Vegetables

Mushroom Scallion Soup

Recipe

5 Jan

Mushroom Scallion Soup

Recipe By : Scott Smith
Serving Size : 2 Preparation Time :10:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup butter
3 bunches scallions
1/2 teaspoon salt
1/2 teaspoon white pepper
2 1/2 cups chicken stock
8 whole mushrooms
5 ounces 15% cream
2 tablespoons 35% whipping cream
1 dash cayenne

Melt Butter. Add onions, salt and pepper. Sauté 10 minutes, add stock
and bring to a boil. Cover and simmer for 10 minutes. Add half the
mushrooms and let soak for 1 minute. Puree in blender/food processor
until smooth. Add 15% cream and heat gently. Drop in remaining mushrooms
and cook slowly until tender. Serve with a dollop of whipped cream and a
dash of cayenne (or paprika) for color. Use a warmed bowl (of course).

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Filed under: Leeks, Microwave, Side Dish

Kota Kapama (chicken Braised With Cinnamon Cloves )

Recipe

25 Sep

Title: KOTA KAPAMA (CHICKEN BRAISED WITH CINNAMON CLOVES )
Categories: Foreign, Poultry
Yield: 5 servings

1 Frying or roasting chicken*
1 Lemon (juice only)
4 tb Sweet butter oil, mixed
1/2 c Dry white wine (optional)
1 1/2 lb Peeled, chopped tomatoes
1 tb Tomato paste; mixed w/ water
1/4 c -Water to mix w tomato paste
1 Large stick cinnamon
3 Whole cloves
Salt freshly ground pepper
Fresh parsley or watercress

*Note: Chicken should be about 2-1/2 lbs., and be cut into serving
pieces.

Arrange the chicken parts in a glass or earthenware bowl and rub all
over with lemon juice. Allow to stand while heating the butter and
oil in a heavy braising pot. Slip the chicken into the fat and cook
over medium heat, turning with tongs to avoid pricking the flesh;
saute until light chestnut in color. Heat the wine in a small pan,
pour over the chicken, shake the pan, and continue cooking over low
heat. Stir in the tomatoes and tomato paste, slip the cinnamon and
cloves in among the pieces, and cover. Simmer over the lowest
possible heat for 1-1/2 hours, or until the chicken is tender and the
sauce thick. Or, transfer to a medium slow oven (325 F) to complete
the cooking. Season with salt and pepper. Serve warm over cooked
grain or mashed potatoes with green raw or cooked vegetables and
chilled wine. Garnish with parsley or watercress.

From: “The Food of Greece” by Vilma Liacouras Chantiles. Avenel
Books, New York.

MMMMM

Filed under: Cheese, Healthwise, Leeks, Mushroom, Pizza, Sept, Spinach

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Recipes published in ‘Leeks’

Orange Cinnamon Coffee

Mushroom Scallion Soup

Kota Kapama (chicken Braised With Cinnamon Cloves )

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