Cheese Eyeballs

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups grated Cheddar
1/2 cup butter
1/2 teaspoon salt
1 teaspoon paprika
1 cup flour
1 6 ounce bott pimento-stuffed green olives

Instructions:
Combine cheese and butter. Add salt, paprika, and flour and mix
well. Measure approximately one ts of this mixture and form an
“eyeball” around an olive. Turn the olive in the “eyeball” so
that it is “staring” outward. Line up the eyeballs on an
ungreased cookie sheet. Bake in 400F oven for 15 minutes.

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CHOCOLATE LEAVES – MASTER CHEFS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Basics Desserts
Masterchefs New york
Tfs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 oz Chocolate, sweet, melted

For chocolate leaves, brush melted chocolate on
undersides of holly or lemon leaves; refrigerate until
firm, carefully peel off leaves.

Source: New York’s Master Chefs, Bon Appetit
Magazine
: Written by Richard Sax, Photographs by Nancy
McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Seppi Renggli, The Four Seasons
Restaurant, New York

Owners: Tom Margittai, and Paul Kovi
Pastry: Bruno Comin

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PEANUT BUTTER SNACK LOAF (USING BISCUIT MIX)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Smooth peanut butter
1/2 c Sugar
1 lg Egg
1/2 c Water
1 t Vanilla
1 3/4 c Biscuit mix (see recipe)

12 slices, about 1/2-inch thick each 175 calories per
slice

1. Preheat oven to 350øF (moderate).

2. Lightly grease 8-inch by 4-inch loaf pan.

3. Beat peanut butter and sugar with an electric mixer
at medium speed until well blended–about 2 minutes.

4. Mix egg, water, and vanilla thoroughly. Stir into
peanut butter mixture.

5. Add biscuit mix and beat just until smooth.

6. Pour into pan.

7. Bake until toothpick inserted into center of loaf
comes out clean–about 40 minutes.
* Thrifty Meals for Two: Making Food Dollars Count
* USDA Home and Garden Bulletin Number 244

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Potatoes with Ginger and Garlic

Recipe By : Madhur Jaffrey’s Indian Cooking (adapted)
Serving Size : 4 Preparation Time :0:00
Categories : Ethnic Potatoes
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound potatoes
1 1/2 ounces ginger root — peeled and chopped
3 cloves garlic — peeled
3 tablespoons water
1/2 teaspoon turmeric
1 teaspoon salt — (optional)
1/4 teaspoon cayenne pepper — (to taste)
1 tablespoon vegetable oil
1 teaspoon fennel seed — (optional)

Boil the potatoes in their jackets. Drain and allow to completely
cool. (Can be done the night before.) Peel and cut into 1-inch
cubes.

Put the ginger, garlic, turmeric, water, salt, and cayenne into a
blender or food processor. Blend until it becomes a paste.

Heat the oil in a large non-stick or cast-iron pan over a medium
flame. When it is hot, add the fennel seeds. Let them fry for a few
seconds. Now put in the spice paste. (Careful — it will spatter and
spit.) Stir and fry for 2 minutes. Add the potato cubes. Fry,
stirring continuously, over medium-high heat for 5-7 minutes or until
potatoes have a golden-brown crust.

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NOTES : Per serving: 133.5 calories, total fat 3.7 g., saturated fat
0.4 g., 24.4% calories from fat.

Title: VEGETABLE AND COCONUT CURRY
Categories: Meatless, Personal, Spices, Ethnic, Foreign
Yield: 2 servings

15 g Butter
1/2 l Onion
1 Green chillis
1 Garlic cloves
1 ts Grated ginger
1/2 ts Turmeric
1/2 ts Ground cardamom
1/2 ts Ground cinnamon
1 c Coconut milk
1 Strips of lemon rind
62 1/2 g Green beans
1/2 Green pepper
1/2 Red pepper
1/4 Cauliflower
1 1/2 Zucchini (courgettes)
62 1/2 g Yellow squash
2 l Potatoes
1/4 c Coconut cream
1/4 c Coriander leaves

Preparation: Finely chop the green chillis
: Crush the garlic clove
: Trim the green beans
: Cut the peppers into strips
: Cut the cauliflower into florets
: Cut the zucchini into rounds
: Cut the yellow squash into halves
: Dice the potatoes
: Chop the coriander leaves

1 In a large heavy based pan melt the butter over a low heat.
Add the onion, chilli, garlic and ginger
Cook for 3-4 minutes until the onions are soft
Add the cardomom, turmeric and cinnamon and cook , stirring, for
2-3 minutes.

2 Add the coconut milk and lemon rind.
Simmer gently , uncovered, for 10 minutes.
Add the vegetables and cook, uncovered, until the vegetables are
just
tender

3 Add the coconut cream and simmer for a further 5 minutes.
Serve on a large platter, garnished with fresh coriander leaves.

Any combination of vegetables may be used for this korma-like curry.

MMMMM

AUSTRIAN GUGELHUPF

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Milk, warm (110 F to 115F)
2 Yeast, active dry packages
4 c Flour, all-purpose
1 c Butter or margerine
1/2 c Sugar
4 Eggs
1 c Light raisins
1/4 c Currants
2 ts Orange peel, finely shredded
1/2 ts Salt
1/4 c Almonds, whole blanched

Place warm milk in a medium mixing bowl. Sprinkle yeast over milk. Add 1/2
cup flour. Beat with a large spoon about 1 minute. Cover and let rise in
a warm place until almost double (40 minutes).
In a large mixer bowl beat butter and sugar until light and fluffy. Add the
eggs, one at a time, mixing well after adding each. Stir in yeast mixture,
raisins, currants, orange peel and salt. Gradually stir in the remaining
3-1/2 cups flour.
Lightly grease and flour a 9-cup gugelhupf mold or 12-cup fluted tube pan.
Arange whole almonds in a design in the bottom of the pan. Carefully spoon
batter over almonds. Cover and let rise in a warm place until almost
double (about 1 hour). Bake in a 350 F oven about 40 minutes. If necessary
cover top with foil the last 15 minutes of baking time to prevent over
browning. Remove from pan. Cool on wire rack. Before serving, sift
powdered sugar over cake.

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Title: Chicken, Corn and Tomato Chowder
Categories: Chicken, Soups
Yield: 8 servings

1 Chicken (3 pounds), cut up
1 md Onion, chopped
1 ts Poultry seasoning
1 cn Corn kernels (16 ounces),
-with liquid
1 cn Whole tomatoes (16 ounces),
-drained and cut up
1 ts Lemon juice
Salt and freshly ground
-pepper

NOTE: This recipe is even better with FRESH corn and tomatoes.

In a large saucepan, simmer the chicken in 4 cups with onion and
poultry seasoning for 45 minutes. Remove chicken and let cool;
reserve the broth.

Skim fat from chicken broth. Remove meat from chicken; discard skin
and bones. Cut meat into bite-size pieces.

In a large non-aluminum saucepan, combine chicken, chicken broth,
corn, tomatoes and lemon juice. Simmer for 30 minutes. Season with
salt and pepper to taste.

Serves 8.

[ 365 Ways To Cook Chicken; Cheryl Sedaker, 1986 ]

Posted by Fred Peters.

MMMMM

Sundae Brownie Pie

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Unbaked 9″ pie crust
2 Eggs
1 cup Sugar
1/2 cup Butter — melted
1/2 cup All-purpose flour
1/3 cup HERSHEY’S Cocoa
1/4 teaspoon Salt
1 teaspoon Vanilla extract
1/2 cup HERSHEY’S Semi-Sweet — Chocolate Chips
1/2 cup REESE’S Peanut Butter Cups
1/2 cup Chopped nuts
Ice cream
HERSHEY’S Chocolate Shoppe — Topping
HERSHEY’S KISSESS Milk — Chocolates

Heat oven to 375’F. Generously prick bottom and sides of pie crust with
fork. Bake crust 10 minutes; remove from oven. Meanwhile, in large bowl,
beat eggs; stir in sugar and butter. Stir together flour, cocoa and salt,
add to butter mixture. Stir in vanilla, chocolate chips, peanut butter
chips and nuts. Pour into pie crust, return to oven. Bake additional 25-30
minutes or until almost set. (Pie will not test done in center.) Serve warm
or cool with ice cream, drizzle with topping. Garnish with KISS.

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SIMPLE CHINESE CABBAGE CHICKEN SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Poultry
Cyberealm

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Chicken Stock
2 c Chinese Cabbage, sliced
1 d Soy Sauce
2 Green Onions, sliced
4 tb Coriander

Bring the chicken stock to a boil. Add the cabbage and
cook 30 seconds. Season with soy sauce. Garnish with
green onions and coriander.

Source: San Francisco Chronicle

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Title: CHINESE: BEEF WITH GREEN PEPPER (LOT TZU NGOW
Categories: Chinese, Beef, Ethnic
Yield: 1 servings

1/2 lb Steak, thinly sliced
1 ts Corn starch
1 ts Soy Sauce
2 ts Rice Wine
1/4 ts Oil
2 lg Green peppers
1 md Onion
1 Clove garlic
1 sl Ginger
4 ts Cornstarch
1 c Chicken broth
2 tb Soy sauce
1/4 ts Sugar
1 tb Chinese black beans
(Fermented black beans)
2 tb Oil
1/2 ts Salt

PREPARATION: Cut steak on the diagonal into 1/4-inch
slices each 2 inches long. Mix 1 teaspoon cornstarch,
1 teaspoon soy sauce, 2 teaspoons rice wine, 1/4
teaspoon sugar and 1/4 tsp oil. Pour this mixture
over beef, mix well, and let stand for 15 minutes.

Cut peppers in half, remove seeds. Cut into 1/4-inch
long strips. Smash, peel, and mince garlic. Peel and
mince ginger root. In a cup, mix together 4 teaspoon
cornstarch, 1 cup chicken broth, 2 tablespoon soy
sauce, and 1/4 teaspoon sugar. Wash black beans and
drain. Mash.

COOKING: Heat 1 tablespoon of the oil with 1/2
teaspoon salt over high heat. Add beef and stir-fry 1
minute. Remove beef from pan and set aside. Clean the
pan. Heat the other tablespoon of oil over high heat.
Add the mashed black beans, garlic, and ginger root;
stir-fry for about 1 minute. Add green pepper and
onion. Stir-fry for 2 minutes. (The pepper slices
should remain crisp.) Return beef to skillet and add
the cornstarch mixture. Cook and stir until
thickened, about 1 minute. Serve.

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