Thai Style Basil Dipping Sauce

Recipe By : COOKING RIGHT SHOW#CR9658
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Cup rice wine vinegar
1/4 Cup white wine vinegar
1/2 Cup light corn syrup
2 1/2 Tablespoons fish sauce (Nuoe Mam)
6 Medium garlic cloves — peeled
2 serrano or jalapeno chilis — seeded and chopped
2 Tablespoons sugar
1 Cup fresh basil leaves lightly packed — chopped

In a non-aluminum saucepan, combine the vinegars, corn syrup, fish sauce
along with four tablespoons of water. Bring to a boil and stir. Remove from
heat and let mixture cool to room temperature. In a food processor, combine
the garlic, chilis and sugar and quickly
puree. Add the cooled syrup and process in one or two bursts just to
combine. Add basil and briefly process until basil is minced. Store in a
covered container in the refrigerator for up to one week.

Yield: 3 cups

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Dad’s Hash Browns

Recipe By : A. N. Gunterman Jr.
Serving Size : 3 Preparation Time :0:30
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 whole potatoes
1/4 cup oil
1 large vidalia onion
1 tablespoon garlic powder — +/- to taste
1 tablespoon onion powder — +/- to taste
1/2 tablespoon cayenne pepper — +/- to taste
1/2 cup barbecue sauce

Chop potatoes into bite size cubes.
Heat oil in large Cast Iron Skillet.
Add potatoes and cook, stirring occasionally, till desired doneness is almost
reached (We like ’em “well done” and crunchy.)
Add onions, and dry spices. Cook for another 5 minutes.
Add barbecue sauce and cook for another minute or two.

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Per serving: 351 Calories; 19g Fat (48% calories from fat); 5g Protein; 41g
Carbohydrate; 0mg Cholesterol; 482mg Sodium

Serving Ideas : w/ french toast and Hobo Coffee.

NOTES : (Yes, that _IS_ a half Tablespoon of Cayenne!)
This is the basic recipie my dad uses when making homefries in a big cast
iron skillet over an open fire while camping at our land in VT.
KC Masterpeice is the BBQ sauce of choice for this recipie, although “store
brand” will work just as well.

Cashew Truffles

Recipe By : Jolene Fincher <76702.2361@compuserve.com>
Serving Size : 1 Preparation Time :0:00
Categories : Truffles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Ounces semisweet chocolate,
2 tb Margarine or butter
1/4 c Whipping (heavy) cream
1 tb Shortening
1 c Semisweet or milk chocolate Chips
3 tb Chopped cashews

Heat semisweet chocolate in heavy 2-quart saucepan over low heat, stirring
constantly, until melted; remove from heat. Stir in margarine. Stir in
whipping cream and cashews.Refrigerate 10 to 15 minutes, stirring
frequently, just until thick enough to hold a shape. Drop mixture by
teaspoonfuls onto aluminum foil-covered cookie sheet. Shape into balls. (If
mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30
minutes.Heat shortening and chocolate chips over very low heat, stirring
constantly, until chocolate is melted and mixture is smooth; remove from
heat. Dip truffles, one at a time, into chocolate. Place on aluminum
foil-covered cookie sheet. Immediately sprinkle some of the truffles with
finely chopped nuts if desired.Refrigerate truffles about 10 minutes or
until coating is set. Drizzle some of the truffles with a mixture of 1/4
cup powdered sugar and 1/2 teaspoon milk if desired. Refrigerate just until
set. Serve at room temperature. Store truffles in airtight container. 15
CANDIES; 165 CALORIES PER CANDY.

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Savory Meat Filled Manicotti

Recipe By : Hershey Kitchens
Serving Size : 8 Preparation Time :0:12
Categories : Ground Meat Pasta/Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
14 pcs manicotti pasta — uncooked
1/2 tsp olive oil
1 lb ground chicken breast, skinless
3/4 c onions — chopped
1 c fat-free mozzarella cheese — grated
4 egg whites — slightly beaten
1/4 c white bread crumbs
1/4 c fat-free parmesan cheese
3/4 tsp oregano
1/2 tsp salt
1/8 tsp black pepper
1 3/4 c Homemade Spaghetti Sauce
1 c fat-free mozzarella cheese — grated

Cook manicotti according to package directions; drain. Cool in single layer
on foil. Preheat oven to 350. In a skillet, heat oil over medium heat. Add
chicken and onions. Cook until chicken is no longer pink and onions are
tender. Stir in 1 cup mozzarella cheese, egg whites, bread crumbs, parmesan
cheese, oregano, salt, and black pepper. Fill each cooled pasta tube with
about 1/4 cup meat filling. Spread thin layer of spaghetti sauce on bottom
of 13 x 9″ pan. Place filled pasta in prepared pan; cover with remaining
sauce. Sprinkle with remaining mozzarella cheese. Bake, covered, for 45
minutes or until hot and bubbly.

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Per serving: 310 Calories; 4g Fat (12% calories from fat); 32g Protein; 34g
Carbohydrate; 113mg Cholesterol; 894mg Sodium

NOTES : Make Ahead Directions: Do not bake. Cover baking dish tightly with
plastic wrap; then foil. Freeze up to 2 months. Remove foil and plastic
wrap; replace foil. Bake at 350 degrees Fahrenheit 1 hour, 30 minutes or
until hot and bubbly.
To make individual portions, prepare as directed in recipe above except
place two manicotti into each of seven small microwave-safe dishes. Do not
bake. Cover tightly. Freeze up to 2 months. Microwave each dish, loosely
covered, at MEDIUM (50%) 7 to 9 minutes or until hot, turning dish 1/2 turn
halfway through cooking time. If thawed in refrigerator overnight,
microwave at HIGH (100%) 2-1/2 minutes or until hot.

Title: Crab Gumbo
Categories: Fish crab, Soups/stews
Yield: 6 Servings

1 lb Crabmeat
1 md Onion; chopped
1 lg Stalk celery; chopped
1 cl Garlic; finely chopped
1/4 c Margarine or butter;
– 1/2 stick
6 c Canned whole tomatoes;
– Three 1-pound cans;
– or equivalent
1 pk Frozen okra; (10 oz)
1 Bay leaf
2 ts Salt
1 ts Sugar
1/2 ts Whole thyme
1/4 ts Chili powder
1/4 ts Pepper
3 c Hot cooked rice

Recipe by: The Maryland Seafood Cookbook.

Remove all cartilage from Crabmeat. In a 4 or 5 quart pot, cook onion,
celery and garlic in butter or margarine until tender. Add tomatoes, okra
and seasonings. Cover and simmer for 1 hour. Add Crabmeat and heat through.
Serve over hot cooked rice.

Formatted for you by: Bill Webster

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Lemon-Sesame Brown Rice Crowned With Vegetables

Recipe By :Laxmi Hiremath
Serving Size : 4 Preparation Time :0:00
Categories : Information Side Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons sesame seeds
2 cups freshly cooked brown rice — preferable
brown basmati — cooled to room temperature
1/4 cup chopped fresh dill
1/4 cup chopped toasted cashews or pecans
2 tablespoons fresh lemon or lime juice
1/2 cup sliced peeled carrots
1 cup broccoli — cut into 1-inch florets
3/4 cup julienned sweet red bell pepper
1/2 cup cauliflower — cut in 1-inch florets

Toast the sesame seeds in a small frying pan over medium heat, shaking the pan
frequently, until the seeds are lightly browned, about 4 minutes. Transfer to a
grinder and grind to a coarse powder. Add to the rice, along with the dill,
nuts and lemon juice; toss gently to combine. Combine the carrots, broccoli,
bell pepper and cauliflower in a steamer and steam until tender, about 4
minutes. Mound the rice on a warmed serving platter. Top with the vegetables
and toss gently to mix. Serve at room temperature.
Serves 2 to 4.
PER SERVING: 215 calories, 6 g protein, 34 g carbohydrate, 7 g fat (1 g
saturated), 0 mg cholesterol, 25 mg sodium, 4 g fiber.

Cuisine:
“Indian”
Source:
“The Fabled Rices Of India: Traditional rice dishes”
Copyright:
“1998-Jun San Francisco Chronicle”

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NOTES : This is a variation on Southern Indian lemon rice. Serve as a side dish
to grilled or roast chicken or seafood, or serve by itself as a meatless
entree. In India, fresh dill is always cooked; here, I have borrowed a Western
concept and used it raw.

Title: Arugula Salad Orange Couscous and Citrus Vinaigrette
Categories: Salads
Yield: 6 servings

1 c Water
2/3 c Couscous
2 lg Oranges, divided
1 md Mango, diced
2 tb Chopped fresh basil
2 tb Chopped fresh chives
1 t Cumin
3 tb Toasted pine nuts
2 bn Clean arugula

MMMMM———————CITRUS VINAIGRETTE————————–
1 lg Orange
1/4 md Grapefruit
1/2 md Lime
1/2 md Lemon
1/2 c Extra virgin olive oil
2 tb Champagne or white vinegar
3 tb Soy sauce
1/2 t Hot chili sauce or red
-pepper sauce
20 Pink peppercorns
1 t Finely chopped fresh ginger
5 tb Fresh cilantro leaves
1 t Salt (opt)

Measure water into 1 2-cup glass measure. Microwave on high 3
minutes, or until boiling. Stir in couscous, cover with plastic wrap
and let stand 5 minutes. Fluff with fork.

Peel and segment oranges over a large stainless steel bowl to catch
excess juice; reserve segments for garnish. After segmenting oranges,
squeeze juice from core and membranes into bowl. Add mango, basil,
chives, cumin, pine nuts and couscous; toss to combine. Pack mixture
into six individual 1/2 cup molds.

Arrange arugula wagon-wheel fashion on six large plates. Unmold
couscous in center of plate. Garnish with reserved orange sections.
Drizzle with Citrus Vinaigrette.

CITRUS VINAIGRETTE:

Peel orange, grapefruit, lime and lemon. Cut each into segments over a
large stainless steel bowl to catch excess juices. Carefully dice
segments, cutting not crushing them. Add oil, vinegar, soy sauce and
chili sauce to fruit juices in bowl; whisk to blend. Add peppercorns,
ginger, cilantro, diced fruit and salt; stir to combine. Makes about
1 1/4 cups.

MMMMM

Title: TURNIP AND APPLE WHIP
Categories: Vegetables, Fruits/nuts
Yield: 3 servings

1 1/2 c Diced turnips
– frozen or fresh
2 Granny Smith apples
– peeled, cored
– and roughly chopped
1 lg Onion
– peeled and roughly chopped
1 tb Unsalted butter
1/2 ts Salt; or as desired
1/4 ts Ground white pepper

PREHEAT OVEN TO 350F. Peel and quarter fresh turnips.
Do not bother to defrost frozen ones. Combine all
ingredients in a baking dish with a cover. Cover and
place in the oven for 35 minutes. Remove from oven,
transfer contents of the baking dish to a food
processor and puree until smooth. Spoon the puree into
a serving dish. Serve immediately.

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Greek Chicken Pitas with Garlic Cucumber Sauce

Recipe By : America’s Best Recipes
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Breasts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 skinned and boned chicken breast halves
1 teaspoon Greek seasoning
2 Tablespoons olive oil
2 6 inch pita bread rounds cut in half
1 recipe Garlic-Cucumber Sauce
Shredded lettuce
2 tomatoes — sliced

Rub chicken breast halves evenly with Greek seasoning. Cook chicken in
oil in a skillet over medium-high heat, turning once, 10-15 minutes or
until browned. Drain on paper towels. Slice chicken, and serve in pita
pockets with Garlic-Cucumber Sauce, shredded lettuce, and sliced tomato.

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Title: KAHLUA ICE CREAM PIE *
Categories: Pies, Ice cream
Yield: 8 servings

——————————PATTI – VDRJ67A——————————
9 oz Chocolate wafer cookies
1/2 c Unsalted butter; melted
10 tb Kahlua; divided
1 ts Expresso powder
3 oz Semi-sweet chocolate; choped
1 tb Unsalted butter
1 pt Ice cream; vanilla, coffee,
– or chocolate chip
1 pt Chocolate ice cream
3/4 c Whipping cream; whipped

In food processor, place half of cookies, breaking into pieces. Process to
make fine crumbs. Repeat with remaining cookies. Add 1/2 cup melted butter
and process with on-off pulses, just to blend. Press crumbs evenly onto
bottom and up side of 9″ pie plate. Press crumbs evenly to rim. Bake at
325~ for 10 minutes. Cool completely. In small saucepan, heat 6 tbls Kahlua
and expresso powder over low heat until warmed and powder is dissolved.
Stir in chocolate and 1 tbls butter and stir until melted and smooth. Cool
completely. Transfer vanilla ice cream to electric mixer bowl and allow to
soften slightly. Add 2 tbls Kahlua and beat on low speed to blend. Spread
over bottom of cooled crust and freeze until firm. Spread cooled chocolate
mixture over ice cream in plate. Freeze until firm. Transfer chocolate ice
cream to mixer bowl; blend in remaining 2 tbls Kahlua as above. Spread
chocolate ice cream over sauce in pie. Freeze until firm. To serve, pipe
decorative border of whipped cream around inside edge of pie.

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