CILANTRO OIL

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Packed cilantro leaves
1 c Lighttasting olive oil

Bring a large saucepan of water to a boil. Add the
cilantro, making sure to push all the leaves under the
boiling water. Blanch the cilantro for 5 seconds.
Drain and immediately plunge into a bowl of ice water.
Drain well and squeeze out all liquid . In a blender,
puree the cilantro with the olive oil. Strain the
puree through 6 layers of cheesecloth or a paper
coffee filter and put in a sterilized glass bottle,
tightly capped. Store in the refrigerator for up to 2
weeks. Yield: about 3/4 cup Copyright, 1996, TV FOOD
NETWORK, G.P., All Rights Reserved 10/14/96 show

Recipe By : TOO HOT TAMALES PANTRY STAPLES SHOW
#TH6289

From: Pat Asher Date: Wed, 30
Oct 1996 20:11:54 -0600 (

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Title: Pheasant casserole
Categories: Main dish, Poultry, Casseroles
Yield: 4 servings

1 Pheasant, cooked and boned
2 Onions, chopped
4 c Pheasant or chicken broth
1/4 c Soy Sauce
Pepper
1 tb Parsley flakes (opt.)
2 c Celery, chopped
2 c Raw brown rice
1 cn Soup, Cream of Mushroom
1 cn Mushrooms (opt.)

Blend all and bake in casserole at 300-350 degrees for 2 hours.

—–

Spaghetti w/ Eggplant Sauce

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–LISA CRAWLEY TSPN00B—–
1 sm Eggplant
1/3 cup Olive Oil
2 teaspoon Salt
2 teaspoon Fresh Basil — chopped OR
28 ounce Italian Plum Tomatoes
3/4 ts dried basil — crumbled
7 Italian/Greek-style Black
1/8 teaspoon Hot Red Pepper Sauce
Olives
1/4 cup Fresh Parsley — chopped
6 Flat Anchovy Filets
1 pound Spaghetti — uncooked
2 teaspoon Capers — drained
Boiling salted water
1 lg Green Bell Pepper
Grated Parmesan or Romano
1 md Onion
if desired
2 md Cloves Garlic

Pare eggplant; cut into 3/4″ cubes. Place eggplant cubes in colander;
sprinkle with the salt and toss. Let stnad and drain in sink or over bowl,
tossing occasionally, 1 hr.

Meanwhile, chop undrained tomatoes in cn with scissors or knife; reserve.

Pit olives. Rinse anchovies; pat dry. Chop olives, anchovies and capers
together; reserve. Rinse eggplant and drain well; squeeze dry in clean
kitchen towel. Core, seed and chop green pepper. Chop onion; mince garlic.

Heat oil in 3 qt. non corrosive saucepan over md-high heat. Add eggplant, gr.
pepper and onion; saute 5 min. Add garlic; cook 30 sec. Stir in reserved
tomatoes and their liquid, the basil and red pepper sauce. Heat to boiling;
reduce heat. Simmer covered 20 min. Uncover and cook, stirring occasionally,
until sauce is thickened to coating consistency, about 10 min. longer. Stir in
reserved olive mixture and the parsley. Simmer covered 5 min. longer. Just
before serving, cook spaghetti in lg . pot of boiling salted water just until
al dente, 8-12 min.; drain well. Toss spaghetti w/ sauce in heated serving
bowl. Serve w/ cheese to sprinkle. Makes 4-6 servings.

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Date: Fri, 06 Jan 95 08:13:00 EST
From: “Von Balson, Kathleen”

This is the recipe I’ve created after eating Applebee’s pizza appetizer. I
mixed the ingredients ahead of time while cooking other items, then all I
had to was split the bread open, put the toppings on and bake!

Spinach Pizza

Ingredients:

Pita Bread (2 or 3 whole)
1 – 10oz pkg frozen spinach
1/3 cup nutritional yeast
1 med. onion
5 or 6 plum tomatoes
8 oz pkg fresh mushrooms
3-4 cloves garlic
1 tsp of each of the following spices:
basil, parsley, cayenne pepper
1/2 to 1 cup rice milk
4 tbsp flour

Thaw spinach completely, press out all water. Heat milk in saucepan, when
hot but not boiling stir in flour. Stir until sauce begins to thicken, turn
heat down. Add nutritional yeast and spinach. Stir constantly until thick
and gooey, only about 3-4 min.
In separate pan, saute onion, garlic, until onion is tender. Stir in
tomatoes, mushrooms, and spices. Saute until just done. Preheat oven to
425. Using a very sharp bread knife, split each pita bread so that you have
two round flat pieces instead of one thick one. Place each piece of bread
on a cookie sheet or pizza pan. Spread spinach sauce over each. Top with
tomato mixture, being careful to avoid the juice. Bake for 5 to 7 min.
Watch closely so that the edges of the pita don’t burn. Makes a nice
crunchy crust. This made enough for 5 individual pizzas. Sorry, I don’t
have nutritional info.

Title: CHINESE BEEF WITH CASHEWS
Categories: Chinese, Beef
Yield: 4 servings

1 lb Beef rump steak
4 tb Vegetable oil
8 Green onions
2 Cloves garlic
1 Piece fresh ginger root
2/3 c Unsalted roasted cashews
1/2 c Water
4 ts Cornstarch
4 ts Soy sauce
1 ts Sesame oil
1 ts Oyster sauce
1 ts Chinese chili sauce

1. Remove and discard fat from meat. Cut meat across
the grain into thin slices about 2 inches long. Heat
2 tablespoons of the vegetable oil in wok over high
heat. Stir-fry half of the meat in oil until brown, 3
to 5 minutes. Remove from wok. Cook remaining meat
and remove from wok.

2. Cut green onions into 1/inch pieces. Crush garlic.
Pare ginger and chop finely.

3. Heat remaining 2 tablespoons vegetable oil in wok
over high heat. Add onions, garlic, ginger and
cashews. Stir-fry 1 minute.

4. Mix meat into cashew-vegetable mixture. Combine
all remaining ingredients and pour over meat mixture.
Cook and stir until liquid boils and thickens.

—–

Title: Quick Spinach Salad With Sprouts
Categories: Salads
Yield: 6 servings

1 lb Spinach
1/4 c Feta Cheese, crumbled
2 tb Olive Oil
2 tb Water
1 ts Dijon Mustard
1 x Freshly Ground Black Pepper
1/2 c Alfalfa Sprouts
2 tb Sunflower Seeds
2 tb Lemon Juice
1 ea Garlic Clove, small, minced
1 x Salt

+———————*** EVERYDAY VINAIGRETTE
***———————— * Cubed skim-milk mozzarella cheese can
be used instead of crumbled Feta cheese. Rice vinegar, cider vinegar
or balsamic vinegar can be used instead of lemon juice. Trim, wash
and dry spinach. Tear into bite-sized pieces to make about 10 cups,
lightly packed. Place in salad bowl. Add alfalfa sprouts, cheese and
sunflower seeds. In small measuring cup, bowl or jar with screw top,
combine oil, lemon juice, water, garlic, mustard, salt and pepper.
MIx well. From The Gazette, 91/03/06.

MMMMM

GLUTEN-FREE BAKING MIX:

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Mixes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Rice flour — finely ground
1 1/2 c Potato starch flour
2/3 c Tapioca starch

Donna German (The Bread Machine Newsletter) often
cites recipes from the More Allergy Cooking with Ease
by Nicolette M. Dumke.

MIX and use in recipes for flour/gluton free bread

POSTED on Prodigy on 12/11/93 and formatted by Elaine
Radis; BGMB90B on Prodigy* and E.RADIS on GEnie.

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Title: Bangers or Oxford Sausages
Categories: Meats, British
Yield: 2 servings

1/2 lb Lean pork, ground
1/2 lb Lean veal, ground
6 oz Pork fat, ground
3 sl Of white bread with crust,
-crumbled or finely chopped
1 ts Salt
1/4 ts Black pepper
1/4 ts Cayenne pepper
1/8 ts Mixed grated nutmeg
1/8 ts Mace
1/4 ts Minced fresh thyme or
1/8 ts Dried thyme
1/4 ts Minced fresh marjoram or
1/8 ts Dried marjoram
2 ts Minced fresh sage or
1 ts Dried sage
1 ts Loosely packed finely grated
-lemon peel
1 lg Egg
Prepared Hog Casings

Knead together the pork, veal, fat, and bread. Stir the salt, pepper,
cayenne, nutmeg and mace, thyme, marjoram, sage, and lemon peel into
the egg, then knead into the meat mixture. Firmly stuff the mixture
into prepared hog casings. Prick any air pockets with a pin. Poach,
braise, or fry them before serving. The raw sausages can be
refrigerated for 3 days, poached or braised sausages for 1 week. They
can also be frozen, raw, poached, or braised, for 3 months Makes 2
lbs raw sausage

MMMMM

Pickled Jalapenos

In response to the question how to preserve Jalapenos (or any other
chile). The following is the recipe I obtained originally from my cooking
class in high school in Mexico, but I made some modifications because the
chiles were allways too cooked. As to how tro dry chiles, that is a question
that can be answered only by experimenting, since as a mexican I am use to
find any kind of chiles any time in the market very cheap, and I would
think most of the mexicans wouldn’t know how to dry them…. Any way, I have
a very good recipe for chipotles (dry jalapenos) once I am able to understand
how this system works… Please note that I don’t give the exact amounts
because they would vary depending on what you want to get, but keep in mind
that the important thing always would be the spices.

Fresh chiles (jalapenos or serranos)
Carrots
Coliflower (I use one head only)
Onions
Garlic (1/4 of a head per jar)
The following spices on each jar:
1 or 2 Bay entire leaves
2 cloves
2 or 3 pepper corms
1 little piece of cinnamon
1/4 tsp of mustard seed
salt
white vinegar (I use like 1/2 galon for eight 1 pint jars).

Slice the carrots in rounds. Brake the coliflower in small pieces and
cut the onions in chunks. I cut garlics in such a way that the teeth? are in
halfs. I like to use entire chiles but I always punch them with a toothpick, so
the flavor comes out. If you want you can slice them in longitudinal cuts,
which is the traditional way. I heat a little bit of oil (like 3 or 4
tablespoons) and place all the vegetables at the same time and mix everything
until all the vegetables are covered with a thin layer of oil. Then I fill the
jars with the vegetables (the jars by then already have the spices and salt).
Apart, I heat the vinegar and when it is boiling I pour it over the vegetables.
I close the jars (following the traditional preserving instructions) and let
them boil closed for 15 minutes. I let stand the pickles for at least a week.
Before coming to the states I preserved in this way like 5 jars with only fresh
“piquin chiles” and I have been using them for the last year, by adding here
the vegetables, this works wonderful, because we have had very flavorful picles
for long time. I hope you enjoy this recipe.

CHOCOLATE CHIP MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Milk
1/4 c Butter, melted
1 Egg
1 3/4 c Flour, all-purpose
1/3 c Brown sugar, packed
2 1/2 ts Baking powder
3/4 ts Salt
1/2 c Chocolate chips, semisweet
1/2 c Walnuts, chopped

Heat oven to 400 degrees F.; line 12 medium muffin
cups with paper baking cups or grease bottoms only of
muffin cups.

Beat milk, margarine and egg. Stir in remaining
ingredients, all at once, just until flour is
moistened (batter will be lumpy). Fill muffin cups
about 2/3 full. Bake 18 to 20 minutes or until golden
brown.

Her notes:

* I don’t use paper baking cups. I spray with Pam
only the bottoms of the muffin depressions in the pan.
I always increase the amount of chocolate chips and
nuts a little because I like them and I usually think
recipes are chintzy with them.

* Use a fork to loosen them and tip them up in the
pan as soon as they come out of the oven. That way
you’ll get a crisper crust on the bottom and sides.

: From: ghodur@netcom.com (Gayle Hodur)
: Subject: Re: WHAT’S YOUR #1 COMFORT FOOD?
: Date: 95-02-04 21:15:15 EST

Dear Vicki, Here’s that muffin recipe. Watch out!
They’re addictive! Hope you love them as I do!

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