SOPA DE GRAO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Dried garbanzos
– washed and sorted
2 qt Cold water
4 md Garlic cloves
– peeled and minced
4 lg Yellow onions — peeled
– and coarsely chopped
3 tb Peanut, corn or veg. oil
3 md Maine or Eastern potatoes
– peeled coarsely chopped
1/2 ts Crumbled leaf thyme
1/2 ts Ground coriander seeds
1 lg Bay leaf — (do not crumble)
1 qt Beef or chicken broth
-(preferably homemade)
1/2 lb Pepperoni or chorizo
– or if available,
– Portuguese chourico or
– linguica,
– sliced about 1/4-in thick
1 c Finely chopped fresh spinach
– (leaves only)
1 1/2 ts Salt
1/4 ts Freshly ground black pepper
2 tb Olive oil

SOAK THE GARBANZOS overnight in 6 cups of the water in
a large heavy kettle. Next day, add the remaining 2
cups water, bring to a gentle boil, cover, and cook
4-to-5 hours or until the garbanzos are very tender.
Meanwhile, stir-fry the garlic and onions in the
peanut oil in a second large, heavy kettle over
moderate heat for 12-to-15 minutes until lightly
browned. Add the potatoes and stir-fry 2-to-3 minutes;
add the thyme, coriander, and bay leaf, turn the heat
down low, and allow to mellow about 10 minutes. Pour
in the broth, bring all to a gentle simmer, cover and
cook slowly. As soon as you’ve set the 2 kettles to
simmer, stir-fry the pepperoni in a large heavy
skillet 3-to-5 minutes–just until lightly browned and
most of the drippings have cooked out. Drain the
pepperoni well, reserving 1 tablespoon of the
drippings. Set aside. Return 1 tablespoon drippings to
the skillet, add the spinach and stir-fry 2-to-3
minutes over moderate heat just until glazed and
intensely green; reserve. When the garbanzos are
tender, puree 1/2 of them by buzzing 60 seconds in a
food processor, adding only enough kettle liquid to
puree them easily. Return the pureed garbanzos to the
kettle in which they cooked. Now puree the potato
mixture in 2 batches, buzzing each 30-to-40 seconds in
a food processor. Blend the potato mixture into the
garbanzo mixture, add the reserved pepperoni and
spinach, cover, and simmer 30-to-40 minutes–just long
enough to mellow the flavors. Season to taste with
salt and pepper, remove the bay leaf, then smooth in
the olive oil. Makes 6 to 8 Servings ~–

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Tiramisu Toffee Torte

Recipe By : Pillsbury Bake-Off 35th Contest Cookbook
Serving Size : 12 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pkg white cake mix
1 c strong coffee — room temperature
4 lg egg whites
6 3/8 oz toffee candy bars (4 bars) — very finely chopped
2/3 c sugar
1/3 c chocolate syrup
4 oz cream cheese — softened
2 c whipped cream
1 c strong coffee — room temperature
1 3/8 oz toffee candy bar (1bar) — chopped

Heat oven to 350 degrees F. Grease and flour two 9″ or 8″ round cake pans.
In large bowl, combine cake mix, 1st amount of coffee and egg whites at low
speed until moistened; beat 2 mins at high speed. Fold in 1st amount of
chopped toffee candy bars. Spread batter in greased and floured pans. Bake 9″
pans for 20 to 30 mins or until toothpick inserted in centre comes out clean.
(Bake 8″ pans for 30 to 40 mins.) Cool 10 mins; remove from pans. Cool
completely. In medium bowl, combine sugar, chocolate syrup and cream cheese;
beat until smooth. Add whipping cream and vanilla; beat until light and
fluffy. Refrigerate until ready to use. To assemble cake, slice each layer in
half horizontally to make 4 layers. Drizzle each cut side with 1/4 cup of
coffee. Place 1 layer, coffee side up, on serving plate; spread with 3/4 cup
frosting. Repeat with 2nd and 3rd cake layers. Top with remaining cake layer.
Frost sides and top of cake with the remaining frosting. Garnish top with
chopped toffee bars. Store in refrigerator. NOTES : HIGH ALTITUDE-Above 3500
Feet: Add 1/4 cup flour to dry cake mix. Bake at 350 degrees farenheit for 30
to 35 minutes.

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Title: BANANA MOCHA ICE CREAM
Categories: Chocolate, Frozen
Yield: 1 servings

——————————PATTI – VDRJ67A——————————
3.00 md Bananas, extra ripe; peeled
4.00 Eggs; clean, uncracked
2.00 c Whipping cream
1.00 c Half half
1.00 c Sugar
0.50 c Chocolate syrup
2.00 tb Instant coffee crystals
2.00 ts Vanilla
0.25 ts Ground cinnamon
0.13 ts Salt

Slice bananas into blender; process until pureed (1-1/2 cups). Add eggs;
process to blend. Pour banana mixture and remaining ingredients into ice
cream freezer container. Stir until sugar dissolves and mixture is blended.
Freeze according to manufacturer’s directions. Makes 1-1/2 quarts.

—–

Spanish Rice w/Homemade Spanish Rice Seasoning Mix

Recipe By : _Make-A-Mix_ by Eliason, Harward Westover
Serving Size : 4 Preparation Time :0:00
Categories : Homemade Convenience Mixes Side Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup long grain rice
1 can stewed sliced tomatoes
1 cup water
1 package homemade spanish rice seasoning mix

Spray a large skillet with vegetable cooking spray. Add uncooked rice; coo
k over moderate heat, stirring constantly, until rice is lightly browned.
Add tomatoes, water and spanish rice seasoning mix. Stir to combine; bring
to a boil. Cover and reduce heat. Simmer for 20 minutes, or until done.

Makes 4 servings.

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Poached Chicken

Recipe By : =

Serving Size : 6 Preparation Time :0:00
Categories : Chicken Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 stewing chicken (5 to 6 lbs.)
or 2 broiler-fryers
water
1 stalk celery (with leaves) — halved
1 carrot — peeled and halved
1 small onion — halved
1 teaspoon salt
4 sprigs parsley
1 small bay leaf
2 whole cloves
1/2 teaspoon thyme leaves

SAUCE
4 tablespoons butter or margarine
1/4 cup flour
1 cup chicken broth or bouillon
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup parsley — chopped
1/2 cup heavy cream
2 tablespoons butter or margarine

In slow-cooking pot, cover chicken with water. Add celery, carrot, onion and
salt. Tie parsley, bay leaf, cloves and thyme in small square of cheesecloth.
Add to pot. Cover and cook on low for 7 to 9 hours.

Melt 4 tbs. butter in medium saucepan. Stir in flour and cook over low heat
several minutes. Gradually stir in broth; simmer until smooth. Add salt,
pepper, parsley, and cream. Just before serving, beat in remaining 2 tbs
butter, 1tbs. at a time. Remove chicken from pot; slice and serve with creamy
sauce.

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Title: Koulourakia (Sesame Cookies)
Categories: Greek, Cookies
Yield: 70 servings

1 c Butter
1 c Caster sugar
1 ts Vanilla essence
3 Eggs
5 c Plain flour
3 ts Baking powder
1/2 ts Ground cinnamon
1/4 ts Ground cloves
1/4 c Milk
1/2 c Toasted sesame seeds

Cooking time: 15-20 minutes
Oven temperature: 190 C (375 F)

Cream butter and sugar with vanilla essence until light and fluffy.
Beat
eggs, reserve 1 tablespoon for glazing and add remainder gradually to
butter mixture, beating well.

Sift dry ingredients twice. Stir into creamed mixture alternately with
milk to form a soft dough. Knead lightly until smooth. If dough is
sticky, chill for 1 hour.

Scatter some sesame seeds lightly on one side of pastry board. Shape
pieces of dough into thick pencil shapes and roll onto the sesame seeds
to
coat lightly or according to taste. Double over rolled dough and twist,
or form into rings, figure eights or coils. Place on greased baking
sheets and glaze with reserved egg beaten with a little milk. Bake in a
moderate oven for 15-20 minutes until golden brown. Cool on a wire rack
and store in an airtight container.

Variation: Roll dough in granulated sugar instead of seeds. Glaze
lightly with milk.

From: “The Complete Middle East Cookbook” by Tess
Mallos
ISBN: 1 86302 069 1

Typed for you by Karen Mintzias

—–

Fresh Herb And Garlic Bread

Recipe By : Cooking Live Show #CL8905
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 clove garlic
1/4 cup packed fresh herb leaves — i.e. parsley,
— basil, thyme,
— oregano, etc.
1 stick unsalted butter — softened
salt and freshly ground pepper
cayenne
1 loaf italian or french bread

In a food processor combine the garlic, herbs, butter, salt, pepper
and cayenne to taste and process until smooth. Alternately, finely
chop together the garlic and the herbs and then in a bowl mix together
with the butter, salt, pepper and cayenne.

Preheat oven to 350 degrees F.

Cut the bread every 1 1/2-inches along the entire length of the loaf.
Spread each side of a slice with the butter mixture. Wrap loaf in
aluminum foil and bake for 15 to 20 minutes or until heated through.
Unwrap bread, bake for 5 minutes to brown top. Serve bread warm.

Yield: 4 servings

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VEGETARIAN HUNGARIAN GOULASH

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Potatoes — peeled, sliced
1 c Onions — chopped
2 lg Garlic cloves — pressed
1 1/4 ts Paprika
1/2 ts Caraway seeds
1 Bouillon cube, vegetable
2 tb — water
1 c Peas, fresh or frozen
1/2 ts Black pepper
2 c Tomatoes, fresh — chopped
3 1/2 ts Marjoram
1/4 c Safflower oil OR veg stock
3 c Noodles, eggless — cooked

In a large saucepan, combine all the ingredients,
except the noodles. Cook over medium heat, covered for
30 to 40 minutes, then serve over hot noodles.

Vegetarian Cooking for Good Health by Gary Null/MM by
DEEANNE

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Title: 3-Bean Casserole
Categories: Casseroles, Ground meat, bacon, Legumes
Yield: 6 Servings

20 oz Kidney beans
20 oz Lima beans; canned
20 oz Pork beans
1/2 lb Bacon; chopped
1 lb Ground beef
1 lg Onions; chopped
1/2 c Brown sugar
1/2 c Ketchup
1 tb Mustard, prepared
1 tb Worcestershire sauce

Brown bacon and beef. Add all other ingredients. Mix well and bake
at 325 for 35 minutes.

—–

Title: Sring Rolls
Categories: Dim sum, Snacks, Chinese
Yield: 12 Snacks

8 oz Spring roll pastry
Squares or circles
1 Egg, beaten

MMMMM————————–FILLING——————————-
3 Chinese dried mushrooms
2 oz Carrot or canned
-bamboo shoot
3 oz Cha Shiu or cooked
-ham, shredded
Salt and pepper
3 oz Uncooked boneless
-chicken, shredded
3 oz Uncooked lean
-boneless pork, shredded
1 ts Sugar
1 ts Light soy sauce
1 ts Dry sherry
1/4 ts Sesame oil
2 ts Cornflour
2 tb Water
2 tb Oil plus oil for
-deep frying
8 oz Bean sprouts

First prepare the filling: soak the mushrooms in cold water for 10
minutes, then drain and steam them for 15 minutes over boiling water.
Cook the carrot in boiling salted water then drain and shred it.
Alternatively shred the bamboo shoot. Shred the mushrooms Season the
shredded chicken and pork to taste. Mix these ingredents and add a
pinch of sugar and a few drops of soy sauce, sherry and sesame oil;
and 1/2 teaspoon of the cornfiour. Blend the remaining cornflour with
the water. Heat the oil in a wok or frying pan, then add the shredded
meats, Cook until browned. Add the mushrooms carrot, bean sprouts,
cha shiu or ham and all the remaining filling ingredients lncluding
the cornfiour mixture. Bring just to the boil and simmer for 2
minutes. Cool Lay a piece of pastry flat on the work serface and
place a little filling in the middle. Brush the edges with egg, then
fold thesides over and roll up from one end to seal. Make sure the
edges are well sealed. Heat the oil for deep frying to 190 c/375 F.
Cook the rolls until golden, drain and serve hot.

MMMMM