ALL COOKING

Cherry Turnovers

2009-10-10T17:10:00.002+07:00

8 frozen phyllo dough sheets, thawed
1/4 cup butter or margarine, melted
6 Tablespoons no−sugar−added black cherry fruit spread
1 1/2 tablespoons cherry liqueur (optional)
1 egg
1 teaspoon cold water

Preheat oven to 400 degrees F. Lightly brush each phyllo sheet with butter; stack. Cut through all sheets to form six (5−inch) squares. Combine fruit spread and cherry liqueur, if desired.
Place 1 tablespoon fruit spread mixture in center of each pile of eight phyllo squares; brush edges of phyllo with butter. Fold edges over to form triangle; gently press edges together to seal.
Place on ungreased cookie sheet. Beat together egg and water; brush over phyllo triangles. Bake 10 minutes or until golden brown. Cool on wire rack.

Serve warm or at room temperature.

Makes 6 turnovers

Serving size: One turnover

Yield: 6

Exchanges: 1 1/4 Starch/Bread, 1 3/4 Fat, 2/3 Fruit

Nutrition: 206 Calories, 4 g Protein, 28 g Carbo, 9 g Fat

Apple−Cheddar Popovers

2009-10-10T17:03:00.001+07:00

butter−flavored cooking spray
1 tart apple, such as Pippin, Granny Smith, or Fuji, peeled, cored, and chopped
1/3 cup shredded 2% sharp cheddar cheese
2 large eggs
1 cup unbleached all−purpose flour
1/4 teaspoon salt
1 cup low fat (1%) milk
1 tablespoon reduced−fat margarine, melted

Preheat oven to 450F. Lightly coat 8 popover cups with cooking spray. Place 1 tablespoon each of the apple and cheese at the bottom of each popover cup. In a food processor or blender, combine eggs, flour, and salt. Process until well blended. With the machine running, add milk and margarine through the feed tube. Process until smooth. Fill the cups two−thirds full with the batter. Bake for 15 minutes, reduce oven temperature to 350F, and continue to bake for another 20 minutes until popovers are puffed and golden brown. Let cool at least 15 minutes, then remove from pan. Makes 8 servings.

Per serving: 111 calories (28% calories from fat), 5 g protein, 4 g total fat (1.4 g saturated fat), 15 g carbohydrates, 1 g dietary fiber, 58 mg cholesterol, 160 mg sodium
Diabetic exchanges: 1 carbohydrate (bread/starch), 1/2 fat

Almond Biscuits

2009-09-04T14:11:00.000+07:00

2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 cup margarine or butter
1 cup granulated sugar
1 egg
1 tsp almond essence
blanched almonds for decoration
beaten egg for glazing

1. Sift the flour, baking powder and salt into a bowl. Cream the margarine (or butter) and sugar together until light, white and fluffy. Beat in the egg and almond essence. Stir in the sifted dry ingredients to make a stiff dough.

2. Form the mixture into balls about 1 - 1.5 inch diameter and place these on a greased baking tray. Place half an almond (split lengthways) on each ball and press to flatten slightly. Brush with beaten egg.

3. Bake in a moderate oven (350 deg F / 180 deg C) for 20 minutes or until golden. Cool on a wire rack. This quantity makes about 45 biscuits.

Bean Sprout Salad

2009-08-25T16:32:00.000+07:00

2 tablespoon Sesame seeds
1 pound Fresh bean sprouts thoroughly washed and drained
3 Garlic cloves, peeled and minced
2 md Scallions -- trimmed & minced
1 - 1" cube ginger, peeled and minced
2 tablespoon Oriental sesame oil
1/3 cup Soy sauce
2 tablespoon Cider vinegar
1 tablespoon Mirin (sweet rice wine)
2 teaspoon Light brown sugar
1 teaspoon Spicy sesame oil

PREHEAT OVEN TO 300F.

Toast the sesame seeds by spreading them over the bottom of a pie tin. Roast for 12-to-16 minutes, stirring often, until they are golden. The seeds can be toasted in advance and stored in an airtight container.

Place the bean sprouts in a large heatproof bowl and set it aside. In a medium-size skillet set over moderately low heat, stir-fry the garlic, scallions and ginger in the oil for 2 to 3 minutes, until they are limp. Add all the remaining ingredients, increase the heat to moderate, then boil the mixture, uncovered, for 1 minute to slightly reduce the liquid.

Pour the boiling dressing over the bean sprouts, toss well, then cover the bowl and chill the salad for several hours. Toss again before serving.

Roast Duck

2009-08-25T16:28:00.002+07:00

1 duck, about 5 pounds, fresh or frozen
1 tablespoon salt
1 scallion
3 slices fresh ginger

Glaze:

1 tablespoon light corn syrup
2 tablespoons water
1 tablespoon soy sauce
Few sprigs fresh cilantro, for garnish

1. Thaw the duck, if frozen. Remove any excess fat, and rinse and pat dry with paper towels. Rub the entire surface of the duck, inside and out, with the salt. Cover and refrigerate for several hours, or, overnight.

2. Put the scallion in the cavity and lay the slices of ginger on top of the duck. Add at least 2 inches of water to a large flameproof roasting pan with a lid and put the pan on the stove. Place a large rack in the roasting pan and bring the water to a boil. Choose an oval casserole large enough to hold the duck and small enough to fit into the roasting pan. Place the duck in the casserole and then put the casserole on the rack. Cover and steam for 1 hour, checking the water level from time to time and adding more boiling water if necessary. Save the duck broth to use in soups or stir fry dishes. When done, remove the duck from the casserole and place it on a rack to dry.

3. Combine the ingredients for the glaze in a small saucepan and bring to a boil. With a pastry brush, paint the hot glaze over the surface of the duck. Allow duck to dry for 1 hour.

4. Preheat the oven to 375F. Roast the duck, breast side down, for 20 minutes. Turn over and continue to roast for 40 more minutes.

5. Transfer duck to a chopping board and allow to cool slightly. Using a cleaver, disjoint and cut the duck through the bone into bite size pieces. Arrange the pieces on a serving platter, garnish with cilantro and serve.

Fortune Cookies

2009-08-24T15:08:00.001+07:00

8 oz. All-purpose flour
2 Tbl. Cornstarch
4 oz. Sugar
1/2 teas. Salt
4 oz. Vegetable oil
4 oz. Egg whites
1 Tbl. Water
2 teas. Vanilla extract.

1. In a deep bowl, mix the following ingredients: 8 oz. Flour, 2 tablespoons corn starch, 4 oz sugar and 1/2 teaspoon salt, blend in 4 oz. oil, 4 oz. Egg whites, 1 tablespoon water and 2 teaspoons vanilla extract, and beat until smooth consistency.

2. Write your own "Fortune" on a piece of paper 2 1/2" by 1/2". Prepared oven to 300F.

3. Scoop a tablespoon of cookie batter and spread evenly into a 4" circle on a well greased baking sheet.

4. Bake cookie for about 14 minutes or until lightly golden brown. Remove one cookie at a time from the oven.

5. You have about 15 seconds working time before the cookie hardens. Place the "Fortune" in the middle of the cookie.

6. Shape the cookie by folding it in half and grasp both ends. Place the finished cookie in a muffin pan with the ends down to hold its unique shape.

Garlic Chicken

2009-08-24T14:58:00.000+07:00

4 boneless, skinless chicken breast halves (about 1 lb.)
1 egg white
1 Tablespoon cornstarch
1 Tablespoon dry white wine or sherry
4 green onions
1 teaspoon minced gingerroot
3 teaspoons minced fresh garlic (about 6 medium cloves)
2 Tablespoons vegetable oil
Hot cooked rice

SAUCE

1 teaspoon crushed chili paste (sambal oelek) or more to taste
2 teaspoons sugar
1 teaspoon cornstarch
2 teaspoons rice vinegar
1 Tablespoon water
2 Tablespoons dry white wine or sherry
2 Tablespoons soy sauce

Place chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid. Slice crosswise into thin shreds. In small bowl, lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine, stirring until cornstarch is dissolved. Add chicken and mix well to coat all pieces. Let stand at room temperature 30 minutes.

Meanwhile, slice green onions on the diagonal into very thin slices. Mince gingerroot and garlic. Combine Sauce ingredients, mixing well. Heat wok or frying pan, add oil, and stir-fry chicken until no longer pink. Remove chicken with a slotted spoon. Add onions, ginger and garlic to
wok and stir-fry about 30 seconds, until ginger and garlic are fragrant but not brown. Return chicken to wok, restir sauce ingredients and add to wok. Cook, stirring constantly, until mixture is well combined, hot and bubbly and thickens slightly. Turn off heat and splash with about 1 tsp
of dark sesame oil. Serve over rice.

Pork with Broccoli in Oyster Sauce

2009-08-23T17:03:00.002+07:00

1 teaspoon sugar
1 tablespoon cornstarch
1 teaspoon MSG (optional)
1/4 cup oyster sauce
1/2 cup chicken stock
2 cups sliced lean pork (about 1 pound)
1 bunch (about 2 pounds) fresh brocolli, sliced
2 slices ginger, shredded
1 clove garlic, minced
1/4 cup vegetable oil
1/8 teaspoon salt
1/4 cup water

1. Mix together first five ingredients and set aside.

2. Heat wok or pan until hot and dry.

3. Add the oil, then the salt.

4. Turn heat to medium.

5. Add the ginger and the garlic and fry until golden brown.

6. Turn heat to high.

7. Add the pork and fry until outside is lightly browned.

8. Add the broccoli and stir−fry for 3 minutes.

9. Add the water, cover, and cook for 4 minutes.

10. Pour in reserved sauce mixture; stir while cooking until gravy thickens.

11. Turn heat down to low, cover, and cook for 2 minutes more.

12. Place in covered serving dish until ready to serve.

Sesame Chicken

2009-08-23T16:53:00.004+07:00

1 pound boneless chicken (or pork or steak)
2 tablespoons sesame seeds
1 tablespoon sesame oil
2 tablespoons vegetable oil
4 ounces small mushrooms, quartered
1 large green bell pepper, seeded and cut into strips
4 scallions, chopped diagonally
boiled rice, to serve

Marinade:

2 teaspoons cornstarch
2 tablespoons Chinese rice wine or dry sherry
1 tablespoon lemon juice
1 tablespoon soy sauce
few drops of Tabasco sauce
1−inch piece fresh ginger, grated
1 garlic clove, crushed

1. Trim the meat and cut into thin strips about 1/2 x 2 inch.

2. Make the marinade. In a bowl, blend the cornstarch with the rice wine o dry sherry, then stir in the lemon juice, soy sauce, Tabasco sauce, ginge and garlic. Stir in the strips, cover and leave in a cool place for 3−4 hours.

3. Place the sesame seeds in a wok or large frying pan and dry−fry over moderate heat, shaking the pan, until the seeds are golden. Set aside.

4. Heat the sesame and vegetable oils in the wok or frying pan. Drain the meat, reserving the marinade, and stir− fry a few pieces at a time until browned. Remove with a slotted spoon.

5. Add the mushrooms and green pepper and stir−fry for 2−3 minutes. Ad the scallions and 1 minute more.

6. Return the meat to the wok or frying pan, together with the reserved marinade, and stir over a moderate heat for a further 2 minutes, or until the ingredients are evenly coated with glaze. Sprinkle the sesame seeds on top and serve immediately with boiled rice.

Mandarin Pancakes

2009-08-10T19:01:00.000+07:00

2 cups flour
3/4 cup boiling water
2 tablespoons sesame oil

1. Place flour in a bowl. Add boiling water, stirring with chopsticks or a fork until dough is evenly moistened. On a lightly floured board, knead dough until smooth and satiny, about 5 minutes. Cover and let rest for 30 minutes.

2. On a lightly floured board, roll dough into a cylinder; cut into 16 equal pieces. Roll each piece into a ball, then flatten slightly into a pancake. Brush top of each pancake with a light coating of sesame oil.

3. Place 1 pancake on top of a second pancake, oiled sides together. With a rolling pin, roll to make a circle 6 inches in diameter. Stack and roll remaining pairs of pancakes the same way. Cover with a damp cloth to prevent drying.

Cooking:

1. Place a nonstick frying pan over lm heat until hot. Add 1 pair of pancakes and cook, turning once, until lightly browned and bubbles appear on the surface, about 2 minutes on each side. Remove from pan and separate into 2 pancakes while still hot. Stack cooked pancakes on a plate while cooking remaining pairs of pancakes.

2. Serve pancakes hot. If making ahead, reheat pancakes in a microwave oven or wrap in a clean dish towel and steam in a bamboo steamer for 5 minutes.

Shrimp with Snow Peas

2009-08-10T18:55:00.001+07:00

2/3 lb. tiger prawns

Marinade for shrimp:

1 1/2 tsp. sherry
1/2 tsp. salt
1/2 tsp. grated ginger
1 1/2 tsp. cornstarch
1 tsp. water

Seasoning:

1 Tb. chicken broth
3 Tb. water
1/2 tsp. cornstarch
3 Tb. oyster sauce (very important)
1 Tb. hoisin sauce

also needed:

1/2 cup vegetable oil
1 clove garlic, pressed or minced
1/4 tsp. salt
1/2 lb. snow peas

Shell and devein prawns. Rinse and pat dry with a paper towel. Combine marinade in medium bowl. Add prawns and mix well. Let stand 30 mins. Heat wok over medium heat, add oil, and stir fry garlic for 15 secs. Add prawns and stir fry until pink. Remove from wok, and place on plate. Add salt and snow peas to oil in wok. Stir fry 30 secs. Add seasoning sauce and stir slightly until think and bubbly. Add cooked prawns. Stir to coat everything with sauce. Serve hot with cooked rice.

Egg Rolls

2009-08-10T18:49:00.000+07:00

1 lb. chinese cabbage (Napa)
2 stalks celery
1/2 lb. cooked shrimp
1/2 lb. cooked pork or chicken livers
10 water chestnuts
1/3 cup bamboo shoots
1 tsp. salt
1 tsp. sugar
Liberal dash pepper
1/2 tsp. light soy sauce
1/4 tsp. sesame oil
1 beaten egg
10 egg roll skins
3 cups oil

PREPARATION : Boil cabbage and celery until very tender. Drain and squeeze out excess water. Shred very fine and set aside to drain further. Parboil shrimp and fry or bake pork. Mince both. Shred water chestnuts and bamboo shoots. Mix all ingredients but egg together. Beat egg. Wrap filling in egg roll skins and seal with egg.

COOKING : Heat oil in wok or deep fat fryer to 375 degrees and drop in egg rolls. When skin turns light golden brown, remove from oil and drain. (At this point restaurants refrigerate them and finish the cooking process as needed.) When cool, drop again into hot oil and fry until golden brown. Makes 10. The two−stage deep frying method is actually a professional Chinese chefs'
secret. It assures that the inside will be moist and not overcooked (as anything overcooked becomes dry) and the outside will be crisp.

Hot and Sour Soup

2009-07-21T13:43:00.000+07:00

2 1/2 quarts chicken stock
1 block (16 oz.) of tofu, cut into 1 1/2 inch long strips
5 shitake mushrooms, cut into thin slices
1/2 cup soy sauce
1/2 tsp. white pepper
1/2 cup white vinegar
1 1/2 cups bamboo shoot strips
2 tablespoons cornstarch dissolved in 4 tablespoons water
3 eggs. beaten
1/2 tsp. sesame oil

Combine first seven ingredients in a pot and bring to a boil. Drizzle the cornstarch mixture into the soup, stirring to thicken.

Fried Rice

2009-07-21T13:41:00.002+07:00

2 eggs
1 teaspoon MSG (optional)
1/8 teaspoon groung white pepper
1/4 cup soy sauce
4 cups cooked rice
4 scallions, chopped, including green ends
2 cups diced cooked pork, ham, chicken, shrimp, or any meat
1 slice ginger, minced
1 clove garlic, minced
1/4 cup sliced mushrooms (optional)
1/4 cup vegetable oil

Put first four ingredients in a mixing bowl and stir slightly; the eggs should not be well beaten. Heat wok or pan hot and dry. Add the oil. Brown the garlic and ginger slightly, then add the rice. Cook for 2-3 minutes, stirring to break up lumps and coat with oil. Add the rest of the ingredients except the egg mixture. Fry and stir constantly until thoroughly mixed. Add the egg mixture while stirring the rice so it will cover as much of the ingredients in the pan as possible. Cook about 2 minutes, stirring constantly. Serve while hot.

Barbecued Spareribs

2009-07-21T13:39:00.000+07:00

2 banks of spareribs, uncut, about 2 pounds each
3 cloves garlic, minced
1/2 cup ketchup
1/2 cup sweet bean sauce (hoi sin deung) or hoi sin sauce
1/2 cup soy sauce
1/4 cup sherry

Trim off excess fat from the thick edges of spareribs. Place ribs in a shallow pan or platter. Mix remaining ingredients for a marinade and spread over both sides of the spareribs. Let stand for at least two hours. Place one oven rack at the top of the oven and one at the bottom. Preheat to 375F. Hook each bank of spareribs with 3 or 4 S-hooks across its width, on the thick edges, and suspend under top rack. Place a large pan with 1/2" water on bottom rack. This pan will catch the drippings and keep the meat from drying out. Cook spareribs for about 45 minutes.

Hunan Beef

2009-07-21T13:37:00.000+07:00

2 cups broccoli florets
2 tablespoons cooking oil
2 teaspoons minced garlic
4 small dried red chilies
1 teaspoon cornstarch dissolved in 2 teaspoons water

Marinade:

2 tablespoons soy sauce
2 teaspoons cornstarch
1 tablespoon Chinese rice wine or dry sherry
3/4 pound flank steak, thinly sliced across the grain

Sauce:

3 tablespoons Chinese black vinegar or balsamic vinegar
1 tablespoon soy sauce
1 tablespoon Chinese rice wine or dry sherry
2 teaspoons sugar
2 teaspoons chili garlic sauce
1 teaspoon sesame oil

1. Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes.
2. Combine sauce ingredients in a bowl.
3. Place broccoli in a large pot with 1 inch of boiling water. Boil until tender-crisp, 2 to 3 minutes; drain.
4. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and chilies and cook, stirring, until fragrant, about 10 seconds. Add beef and stir-fry until no longer pink, 1 1/2 to 2 minutes.
5. Add broccoli and sauce to wok; bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.

General Tsao's Chicken

2009-07-21T13:34:00.002+07:00

Sauce:

1/2 cup cornstarch
1/4 cup water
1+1/2 tsp minced garlic
1+1/2 tsp minced ginger root
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup cooking wine
1+1/2 cup hot chicken broth
1 tsp monosodium glutamate (optional)

Meat:

3 lbs deboned dark chicken meat, cut into large chunks
1/4 cup soy sauce
1 tsp white pepper
1 egg
1 cup cornstarch
Vegetable oil for deep-frying
2 cups sliced green onions
16 small dried hot peppers

Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed. In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add cup of vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on paper towels. Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens.

Moo Goo Gai Pan

2009-07-21T13:24:00.002+07:00

4 chicken breast halves, skinned, boned and sliced salt and pepper
4 cloves garlic, minced
2 cups water
1 tb cornstarch
5 tb corn oil
8 oz. fresh mushrooms, sliced
4 lb. bok choy or Chinese white cabbage, chopped
2 tb sugar
4 tb soy sauce
6 scallions, chopped

1. In a bowl, toss chicken with the salt and pepper, garlic and cornstarch mixture. Set aside.
2. Heat 3 tablespoons of corn oil in a wok and stir in mushrooms, bok choy/cabbage and sugar for 2 minutes. Cover and cook for 5 minutes. Remove from wok.
3. Heat remaining corn oil in wok. Stir-fry chicken for 2 minutes over high heat. Add soy sauce and mix well. Cover and cook for about 6 minutes, or until the chicken is thoroughly cooked.
4. Mix in the cooked vegetables and scallions. Stir fry together for about 1 minute. Serve hot with rice.

Honey Nut Huddle Spread

2009-06-30T23:02:00.001+07:00

2 tablespoons orange juice
1 tablespoon honey
1 8−oz. package soft cream cheese
1/2 cup raisins
1/4 cup chopped honey−roasted nuts

Blend orange juice, honey and sour cream. Stir in raisins and nuts. Chill
for at least one hour. Serve with crackers or potato chips.

Garlic Cheese Bread

2009-06-30T23:00:00.001+07:00

Spread:

1/2 cup butter
3/4 cup shredded cheddar cheese
2 tablespoons grated parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
dash ground black pepper
dash paprika

Bread:

12 slices Texas toast or 1 large French bread loaf, sliced through the middle

Preheat oven to 400F. Combine all ingredients for the spread in a small bowl. Smear spread generously on one side of each slice of Texas toast or on the face of each half of French bread loaf. Bake for 10 to 12 minutes or until cheese begins to brown and bubble. Makes about 12 slices toast or two large halves of French bread.

Fruit Salsa And Cinnamon Chips

2009-06-30T22:57:00.002+07:00

2 kiwis, peeled and diced
2 Golden Delicious apples − peeled, cored, and diced
1 (8 ounce) package raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar

In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes. Preheat oven to 350F. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit and spice mixture.

Crab Stuffed Mushrooms

2009-06-19T01:31:00.000+07:00

1 pound large mushrooms
3 tablespoons butter
2 tablespoons finely chopped onion
1 (3 ounce) package cream cheese, softened
2 tablespoons prepared Dijon−style mustard
6 1/2 ounces crabmeat
1/4 cup chopped water chestnuts
2 tablespoons chopped pimento peppers
4 tablespoons grated Parmesan cheese

Preheat oven to 400F. Remove stems from the mushrooms, retaining the caps. Chop the stems. In a medium saucepan, melt the butter. Brush the mushroom caps with melted butter. In the remaining butter, cook and stir the chopped mushroom stems and onions until tender. Gradually mix the cream cheese and mustard into the saucepan. Continue stirring until smooth. Stir in the crabmeat, water chestnuts and pimentos. Heat until warm. Stuff the mushroom caps with the crabmeat mixture. Sprinkle the stuffed caps with Parmesan cheese. In a shallow pan, bake the caps at 400F for 10 to 15 minutes or until hot.

Cocktail Meatballs

2009-06-19T01:28:00.000+07:00

1 pound lean ground beef
1 egg
2 tablespoons water
1/2 cup bread crumbs
3 tablespoons minced onion
1 (8 ounce) can jellied cranberry sauce
3/4 cup chili sauce
1 tablespoon brown sugar
1 1/2 teaspoons lemon juice

In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs. Bake at 350F for 20 to 25 minutes, turning once. In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving.

Shrimp Toast

2009-06-12T00:08:00.000+07:00

12 fresh uncooked large shrimp
1 egg
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
Pinch pepper
3 slices sandwich bread
1 hard−cooked egg yolk
1 slice cooked ham (about 1 ounce)
1 green onion
2 cups vegetable oil

1. Remove shells from shrimp, leaving tails intact. Remove back veins from shrimp. Cut down back of shrimp with sharp knife. Gently press shrimp with fingers to flatten.

2. Beat 1 egg, cornstarch, salt and pepper in a small bowl until blended. Add shrimp to egg mixture and toss until shrimp are completely coated.

3. Remove crusts from bread. Cut each slice into quarter. Place one shrimp, cut side down, on each bread piece. Gently press shrimp to adhere to bread. Brush or rub small amount of egg mixture over each shrimp.

4. Cut egg yolk and ham into 1/2 inch pieces. Finely chop onion. Place one piece each of egg yolk and ham and a scant 1/4 teaspoon chopped onion on each shrimp.

5. Heat oil in wok over medium−high heat until it reaches 375F. Fry 3 or 4 shrimp−bread pieces at a time in the hot oil until golden, 1 to 2 minutes on each side. Drain on absorbent paper.

Cashew Chicken

2009-06-12T00:07:00.001+07:00

3 Chicken breasts, boned and skinned
1/2 lb. Chinese pea pods
1/2 lb. Mushrooms
4 Green onions
2 cups Bamboo shoots, drained
1 cup Chicken broth
1/4 cup Soy sauce
2 tb Corn starch
1/2 ts Sugar
1/2 ts Salt
4 tb Salad oil
1 pack Cashew nuts (about 4−oz)

Slice breasts horizontally into very thin slices and cut into inch squares. Place on tray. Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray. Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil in skillet over moderate heat, add all the nuts, and cook 1 min shaking the pan, toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque. Lower heat to low. Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins. Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly. Simmer uncovered a bit more and add green onions and
nuts and serve immediately.

Chocolate Fondue

2009-06-12T00:06:00.000+07:00

8 ounces good quality chocolate
8 ounces heavy whipping cream.
1 shot grand mariner or liqueur of choice.

Heat cream and liqueur in dessert fondue pot on medium heat. Add chocolate and stir until chocolate is melted. Place dessert pot over a tea candle to keep warm. Serve with a seasonal fruit plate, marshmallows and pound cake or cookies.

Chicken Pate

2009-06-12T00:03:00.000+07:00

3 chicken breasts, boneless and skinless
1/2 cup onions, finely chopped
1 (8 oz.) whipped cream cheese
1/4 cup mayonaise
1/2 teaspoon paprika
1/4 cup sherry
1/2 teaspoon cayenne pepper
juice of 1 lemon

Cook chicken breasts in boiling water for 30 − 45 minutes. When cooled cut up chicken into cubes. In medium bowl combine all ingredients. Place mixture into small jello mold or small loaf pan. Make sure to coat pan with oil so mixture will come out smoothly. Refrigerate for at least 8 hours. Serve with crackers.

Cheese And Artichoke Fondue

2009-06-12T00:02:00.001+07:00

1−1/2 cups diced processed American cheese
1 cup milk
1 tablespoon Worcestershire sauce
1 tablespoon all−purpose flour
1 teaspoon ground mustard
1−1/2 cups shredded Cheddar cheese
1 (14 ounce) can artichoke hearts, drained and chopped
1/4 cup roasted red peppers, drained and diced

Mix American cheese, milk, Worcestershire sauce, flour and mustard in a 3−quart saucepan. Cook over medium−low heat, stirring occasionally, until cheese is melted. Stir in Cheddar cheese until melted. Stir in artichoke hearts and bell peppers. Transfer cheese mixture to fondue pot. Keep warm over low flame. Serve with dippers.

Cheese & Olive Bruschetta

2009-06-11T23:35:00.002+07:00

1/2 cup mayonnaise (or salad dressing)
1 cup mozzarella cheese, grated
2 medium tomatoes, seeded,finely chopped
1/4 cup black olives, chopped
1/4 cup parmesan cheese (preferably freshly grated)
1 teaspoon oregano
1/4 teaspoon basil
1 teaspoon black pepper
1 baguette, fresh, about 2 1/2" round and 27" long
1/3 cup butter, softened

Mix the first 8 ingredients (this can be done the day ahead and refrigerated). Cut the baguette into 1" slices. Butter one side. Arrange on a cookie sheet, buttered side up. Divide the mixture among the slices and spread. Bake in 350F oven for about 15 minutes and the cheese has melted.

Caramel Snack Mix

2009-06-11T23:34:00.001+07:00

1/2 cup butter
3/4 cup white corn syrup
1 cup packed brown sugar
1 cup chopped pecans
1 cup almonds
1 (12 ounce) package crispy corn and rice cereal

Preheat oven to 275F. Spray a large roasting pan with non−stick cooking spray. In a medium−size microwave safe bowl, mix butter, white corn syrup and brown sugar. Place the mixture in the microwave and cook 2 minutes, or until butter melts. Place the cereal, pecans and almonds into the prepared roasting pan. Pour the melted butter mixture over the cereal and nuts and mix gently until the cereal and nuts are coated. Bake for 1 hour, stirring every 15 minutes. As the snack mix is cooling, be sure to continue to stir so that the mix will not harden into one big lump.

BBQ Chicken Pizza

2009-06-11T23:33:00.001+07:00

3 boneless chicken breast halves, cooked and cubed
1 cup hickory flavored barbecue sauce
1 tablespoon honey
1 teaspoon molasses
1/3 cup brown sugar
1/2 bunch fresh cilantro, chopped
1 (12 inch) pre−baked pizza crust
1 cup smoked Gouda cheese, shredded
1 cup thinly sliced red onion

Preheat oven to 425F. In a saucepan over medium high heat, combine chicken, barbeque sauce, honey, molasses, brown sugar and cilantro. Bring to a boil. Spread chicken mixture evenly over pizza crust, and top with cheese and onions. Bake for 15 to 20 minutes, or until cheese is melted.

Bacon And Tomato Cups

2009-06-11T23:30:00.001+07:00

8 slices bacon
1 tomato, chopped
1/2 onion, chopped
3 ounces shredded Swiss cheese
1/2 cup mayonnaise
1 teaspoon dried basil
1 (16 ounce) can refrigerated buttermilk biscuit dough

Preheat oven to 375F. Lightly grease a mini muffin pan. In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl, and mix with tomato, onion, Swiss cheese, mayonnaise and basil. Separate biscuits into halves horizontally. Place each half into cups of the prepared mini muffin pan. Fill each biscuit half with the bacon mixture. Bake for 10 to 12 minutes in the preheated oven, or until golden brown.

Fish Sticks

2009-05-18T20:01:00.002+07:00

Fish sticks are fun, kid-friendly fare for dinners, lunches or snacks, and homemade varieties are easy to make and healthier than frozen brands. This dairy-free recipe uses panko breadcrumbs, which typically have a much lower salt content than other prepared breadcrumbs which also usually contain dairy. For an egg-free variation, try substituting the eggs and lemon juice with dairy-free soy mayonnaise.

Fish sticks can be frozen in an air-tight container for up to 2 weeks after baking and cooled. Simply reheat them in a 350 F oven or microwave when ready to eat!

Serves 6 kids
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:

* 2 lb. white fish fillets, such as sole, cod or tilapia, finely chopped and lightly salted
* 2 large eggs, separated
* 2 ½ cups panko bread crumbs
* 2 T. dried thyme
* 1 t. salt
* 1 T. olive oil
* 1 cup flour
* 1 T. fresh lemon juice

Preparation:

1. Preheat the oven to 450 F. Lightly oil a large baking sheet and set aside.

2. In a small bowl, combined the chopped fish with 1 of the egg whites, stirring until mixture just holds together. Set aside.

3. In another small bowl, combine the panko breadcrumbs, thyme, salt and oil until well mixed. Place the flour in a small bowl and set aside. Place the remaining egg yolks and white with the lemon juice in another small bowl.

4. Using your hands, form “sticks” out of the fish mixture by rolling small amounts of the mixture between your palms. Roll these in the flour until well coated, then dip them in the egg-and-lemon mixture. Dredge the sticks in the panko mixture until completely coated and place on the prepared sheet. Bake fish sticks for about 20 minutes or until golden brown, flipping the sticks halfway through to ensure even browning. Serve warm.

Cheese & Sauce Pizza Rolls

2009-05-18T20:01:00.001+07:00

These little rolls are a lot of fun and are a great hit for kids' birthday parties. This dough is incredibly easy to prepare and can be made 1 night ahead of time to ease the pre-party or work-week stress of meal preparation.

Serves 4 to 6 kids as an entree
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:

* 2 ½ cups white flour
* 1 T. baking powder
* 1 t. and ½ t. salt, divided, plus more for sprinkling
* ¾ cups water
* 2 T. honey
* 2 T. and 1 T. olive oil, divided
* Garlic powder, for sprinkling
* ½ cup nutritional yeast
* ¼ cup soymilk powder
* 1 ½ T. Cornstarch
* ½ cup dairy-free soy mayonnaise
* 1 cup plus 2 T. plain unsweetened soymilk, divided
* Pizza or pasta sauce, store-bought or homemade

Preparation:

1. Preheat the oven to 400 F. Line a large baking sheet with a sheet of parchment.

2. Make the dough. In a medium-sized mixing bowl, combine the flour, baking powder and 1/2 t. salt.

3. In a small mixing bowl, combine the water, honey and 1 T. olive oil until well mixed. Add the wet mixture to the dry until a soft dough forms.

4. On a lightly floured surface, turn out dough and knead for about 5 minutes, or until elastic. Shape into a disk, cover and set aside while making the sauce.

5. Make the cheese sauce. In a small bowl, combine the nutritional yeast, soymilk powder and cornstarch. Set aside.

6. In a medium-sized bowl, combine the oil, soy mayonnaise and 1 cup soymilk, whisking until well combined. Add the dry ingredients and 1 t. salt to the mixture, whisking until lumps are dissolved (a few lumps will still remain but will dissolve while cooking).

7. In a heavy-bottomed skillet over medium heat, heat the sauce mixture, stirring constantly until desired consistency. Salt to taste and remove from heat.

8. On a lightly floured surface, roll out dough until 1/8" thick. With a pizza cutter or sharp knife, divide the dough into squares or rectangles of preferred size. In the center of each square or rectangle, place a small amount of pizza sauce followed by a generous amount of cheese sauce.

9. To make the rolls, pinch together two sides of a square, Then roll the dough starting at the end towards you and rolling away. Pinch together any openings and place seam-side down on the prepared sheet. Lightly brush with the remaining 2 T. soymilk, then lightly sprinkling with salt and garlic powder. Bake for about 15 to 20 minutes, or until golden brown.

Baking Powder Biscuits

2009-05-18T19:59:00.000+07:00

When preparing biscuits, it is important to keep your ingredients and the dough as cold as possible. I recommend using latex gloves when shaping the dough to lessen the amount of body heat that comes in contact with the dough.

Makes about 16 biscuits
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:

* 8 cups all-purpose flour
* 1 1/2 t. salt
* 3 T. baking powder
* ¼ cup white sugar
* 8 oz. dairy-free cream cheese, such as Toffuti, cold
* 6 T. dairy-free soy margarine, cold
* 1 cup unsweetened plain soymilk
* 1 T. vinegar

Preparation:

1. In a large bowl, combine the flour, salt, baking powder and sugar.

2. Using a pastry cutter, cut the dairy--free cream cheese and soy margarine into the dry ingredients until the mixture resembles pea-sized granules.

3. Cover with plastic wrap and place in the refrigerator for 30 minutes to 1 hour.

4. Combine soymilk and vinegar in a small pitcher or bowl, mixing well. (Mixture will thicken slightly.) Place in refrigerator to rest for 10 minutes.

5. Preheat oven to 375 F. Line a baking sheet with parchment paper. Lightly flour a counter or work surface, as well as a metal bench scraper and round cutter.

6. Just before mixing, put on a pair of disposable plastic or latex gloves, or, alternatively, slip your hands into sandwich baggies. This will help keep the dough as cold as possible during shaping.

7. Gradually add the soymilk mixture to the biscuit mix, until the dough holds together and is just a little sticky but does not stick to your gloves. Place on the floured counter or work surface, and, working quickly, shape into a rectangle about 2”thick, flattening out the surface with your gloved palms.

8. Using the floured bench scraper, create a sharp edge around the rectangle you’ve created, trimming the edges of the dough in quick, even motions. With sharp, singe strokes, cut the dough 16 circles with the floured round cutter, adding more flour as needed. Flouring the edge of the bench scraper as needed, lift the biscuits with the scraper, not your hands, and place them on the lined baking sheet. (The less you touch the dough and the colder it is, the better your biscuits will rise.)

9. Bake for 15-20 minutes, rotating the pan half-way through, until the biscuits are golden brown. Serve warm.

Gingerbread

2009-05-18T19:54:00.001+07:00

Makes one 9" x 5" loaf
Prep Time: 10 minutes
Cook Time: 40 minutes
Ingredients:

* 1 ½ cups whole wheat pastry flour
* 1 cup white flour
* ¾ cups sugar
* 2 t. baking soda
* 1 t. cinnamon
* ¼ t. salt
* ¼ cup molasses
* 2 large eggs, lightly beaten
* ½ cup oil
* ½ cup rice milk
* 1 T. apple cider vinegar

Preparation:

1. Preheat the oven to 350 F. Lightly oil a 9 “ x 5” loaf pan.

2. In a large mixing bowl, combine the flours, sugar, baking soda, cinnamon and salt until well combined.

3. In a medium mixing bowl, whisk together the eggs, oil, rice milk and apple cider vinegar until well combined. Add the wet ingredients to the dry ingredients and mix until just combined. Pour into the prepared loaf pan and bake for about 40 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Serve warm, at room temperature or cold.

By Ashley Skabar

Soft Oatmeal Cookies

2009-05-16T21:19:00.002+07:00

INGREDIENTS (Nutrition)

* 1 cup butter, softened
* 1 cup white sugar
* 1 cup packed brown sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 1/2 teaspoons ground cinnamon
* 3 cups quick cooking oats

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DIRECTIONS

1. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

BY: BITTERSWEET1

Fruit cocktail

2009-05-16T21:16:00.000+07:00

---------------

A fruit cocktail proper is made by combining a number of different kinds of fruit, such as bananas, pineapple, oranges, and maraschino cherries. Such a cocktail is served in a stemmed glass set on a small plate. Nothing more delicious than this can be prepared for the first course of a dinner or a luncheon that is to be served daintily. Its advantage is that it can be made at almost any season of the year with these particular fruits.

2 bananas 1 c. canned pineapple 2 oranges 1 doz. maraschino cherries Lemon juice Powdered sugar

Peel the bananas and dice them. Dice the pineapple. Remove the pulp from the oranges in the manner, and cut each section into several pieces. Mix these three fruits. Cut the cherries in half and add to the mixture. Set on ice until thoroughly chilled. To serve, put into cocktail glasses and add to each glass 1 tablespoonful of maraschino juice from the cherries and 1 teaspoonful of lemon juice. Sprinkle with powdered sugar and serve.

by Pricilla Lweis

Summer cocktail

2009-05-16T21:02:00.000+07:00

---------------

As strawberries and pineapples can be obtained fresh at the same time during the summer, they are often used together in a cocktail. When sweetened slightly with powdered sugar and allowed to become ice cold, these fruits make a delicious combination.

2 c. diced fresh pineapple 2 c. sliced strawberries Powdered sugar

Prepare a fresh pineapple, and cut each slice into small pieces or dice. Wash and hull the strawberries and slice them into small slices. Mix the two fruits and sprinkle them with powdered sugar. Place in cocktail glasses and allow to stand on ice a short time before serving.

by Pricilla Lweis

Grapefruit cocktail

2009-05-16T21:00:00.000+07:00

--------------------

The cocktail here explained may be served in stemmed glasses or in the shells of the grapefruit. If the fruit shells are to be used, the grapefruit should be cut into two parts, half way between the blossom and the stem ends, the fruit removed, and the edges of the shell then notched. This plan of serving a cocktail should be adopted only when small grapefruits are used, for if the shells are large more fruit will have to be used than is agreeable for a cocktail.

2 grapefruits 2 oranges 1 c. diced pineapple, fresh or canned Powdered sugar

Remove the pulp from the grapefruits and oranges. However, if the grapefruit shells are to be used for serving the cocktail, the grapefruit should be cut in half and the pulp then taken out of the skin with a sharp knife. With the sections of pulp removed, cut each one into several pieces. Add the diced pineapple to the other fruits, mix together well and set on ice until thoroughly chilled. Put in cocktail glasses or grapefruit shells, pour a spoonful or two of orange juice over each serving, sprinkle with powdered sugar, garnish with a cherry, and serve ice cold.

by Pricilla Lweis

Basic Crepe

2009-05-15T23:46:00.000+07:00

1 1/2 c Flour

1 ts Sugar

1/8 ts Salt

3 Eggs

1 1/2 c Milk

2 tb Butter or oil; melted/cooled

Mixing crepes by hand. Sift the dry ingredients into a bowl. Break the eggs into another bowl and mix until yolks and whites are blended. Make a hole in the middle of the dry ingredients and pour in beaten eggs. (French chefs often break the eggs right into the dry ingredients but this makes mixing more difficult. Stir the flour mixture into the eggs little by little. The dough will be difficult to work and it may be necessary to add a little milk (or whatever liquid is used in the particular recipe) to incorporate all the flour. Add the liquid a spoonful at a time and mix it in thoroughly before adding more liquid. When the mixture becomes easy to work (when about half of the liquid has been used) the remainder can be added in two portions. Add melted butter (and flavorings if indicated). Mix again, cover and set aside for at least an hour but not more than 6 hours at room temperature. Crepe batter can be held overnight in the refrigerater. If necessary, the crepe batter can be cooked immediately, but the "resting" time allows the flour to absorb more liquids, makes the mabber easier to handle, and gives the crepes more flavor. Since flours vary in their ability to absorb liquid, if the crepe batter seems too thick when you are ready to cook it, a small amount of extra liquid can be added at this time. The consistency could be at least as thin as heavy cream. From: You can do anything with crepes.

African Beef And Rice

2009-05-14T16:24:00.002+07:00

1 pound round steak -- cubed

2 tablespoons oil

1 cup water

1 bay leaf

1 teaspoon salt

1/4 teaspoon red pepper flakes -- to taste

16 ounces kidney beans, canned -- drained

1 cup rice -- raw

2 medium green pepper -- chopped

1 medium onion -- chopped

1 1/2 teaspoons salt

1 teaspoon curry powder

1/4 teaspoon pepper

Preheat oven to 350 Brown beef in oil in skillet. Add water, bay leaf, salt and red pepper. Cover and simmer for 45 minutes. Drain beef, reserving broth. Add enough water to make 2 cups liquid and pour all ingredients into 2 quart casserole dish, cover and bake in oven for 50 minutes.

Corn Pancakes

2009-05-14T16:24:00.001+07:00

1 1/2 c Flour

4 ts Baking powder

2/3 c Corn meal

2/3 ts Salt

3 tb Sugar -- granulated

1 ea Egg -- beaten

1 1/2 c Milk

2 tb Fat -- melted

Mix ingredients and beat together for 2 minutes. Pour onto greased griddle size of cake desired. Bake until upper sides are filled with bubbles. Turn once. Serve piping hot.

Source: Hartford Grange

Cottage Cheese Pancake

2009-05-14T16:22:00.002+07:00

1 c Cottage cheese

6 Egg

6 tb Flour

6 tb Vegetable oil

Whiz all ingredients up in the blender until smooth. Spoon onto hot griddle and turn as you would any other pancake - you know, when the bubbles appear, etc. Usually when I make these, I make them quite small - must be a carry-over when the kids were small and they wanted zillions of tiny pancakes instead of 2-3 "regular" ones.

FROM: JONI MORPHONIOS

Yogurt-Topped Strawberry Pancakes

2009-05-14T16:22:00.001+07:00

2 c Buttermilk complete

Pancake mix 2 tb Sugar

1/4 ts Cinnamon

1 1/2 c Water

1 c Thinly sliced strawberries

1 8-oz carton strawberry

Or vanilla lowfat yogurt Heat griddle or skillet to 375 F. Grease lightly with oil. In medium bowl, combine pancake mix, sugar, cinnamon and water; stir just until large lumps disappear. Fold in strawberries. For each pancake, pour 1/4 cup batter onto hot griddle. Cook 1-1 1/2 minutes, turning when edges look cooked and bubbles begin to break on surface. Continue to cook 1-1 1/2 minutes or until golden brown. Spoon yogurt over each serving. If desired, garnish with additional strawberries. 6 servings (12 pancakes). Per serving: calories 200; protein 5g; carb 44g; fiber 2g; fat 1g (saturated); cholesterol 3 mg; sodium 560 mg; potassium 210 mg; exchanges: 2 starch, one fruit.

Scrambled Eggs

2009-05-14T16:21:00.000+07:00

1 cup egg, replacers

1 each onion, chopped

12 each mushrooms, chopped

2 tablespoon vinegar, balsamic

1/4 cup water

1/4 teaspoon tarragon, dried

3 oz cheese, fat-free, grated or diced

1 salt, to taste

1 pepper, to taste

Saute onion and mushrooms in vinegar and water until soft and the liquid has mostly cooked away. Combine salt, pepper, tarragon with egg replacers. Mix well. Add to onion/mushrooms. Add cheese and stir into eggs. Scramble until set. Obviously, a non-stick skillet is essential here. The tarragon goes well with eggs and adds a nice flavor. Many variations on this are possible but I'd stick with the tarragon because it really does work well.

Corn-Stuffed Peppers

2009-05-14T16:18:00.001+07:00

4 large green or red bell peppers I Tablespoon corn oil 1/2 cup

onions, finely chopped 1 clove garlic, crushed- 1/2 cup
cream-style corn 1/2 cup
corn kernels 1/2 cup
dry corn bread or corn tortillas, crumbled 1/4 cup
freshly-minced parsley I Tablespoon
red chili powder Salt or salt substitute, to taste Pepper, freshly cracked, to taste 2 cups
vegetable broth Preheat oven to 375 degrees.

Fill a large kettle to at least half full and bring water to rolling boil. Slice off a top 'lid' from each pepper and scrape insides clean. Plunge shells into water, parboil for 2 minutes, remove from wciter with care, invert on towels, and drain. In a skillet, saut6 onions and garlic until soft. Cool slightly and combine with all other stuffing ingredients and seasonings. Stuff peppers with mixture and set in baking pan. Bake about 40 minutes covered and 10 minutes uncovered at 375 degrees, basting often with vegetable broth.

Asian Spaghetti recipe

2008-06-13T11:00:00.001+07:00

3 tablespoons CRISCO Oil, divided
1/2 pound spaghetti, uncooked
3 tablespoons soy sauce
3 tablespoons sesame seeds
1 scallion or green onion, trimmed and thinly sliced

Bring large pot of salted water to a boil on high heat. Add 2 tablespoons Crisco Oil and spaghetti. Boil according to package directions until al dente. Drain.

Heat remaining 1 tablespoon Crisco Oil in small skillet on medium heat. Add sesame seeds. Saut 2 minutes, or until brown. Toss spaghetti with soy sauce, sesame seeds and scallion. Serve immediately.

Anchovy Pasta recipe

2008-06-13T10:59:00.002+07:00

Serves 4.

10 anchovy filets (rinse well if packed in salt)
1 red onion, chopped very fine
Olive oil (enough to cover onions and anchovies in saut pan)
8 ounces dry spaghetti

Saut the chopped onions in olive oil until golden, making sure there is enough oil to fully cover onions.

While pasta is cooking in lightly salted water, gently add the anchovy filets to onions and press lightly with a fork until the anchovies are well mixed with the sauting onions.

Toss spaghetti and anchovy mix together and ensure the spaghetti is well coated. Serve immediately.

Heavenly Lemon Pie recipe

2008-06-13T10:59:00.001+07:00

Source: Bullock's and/or Buffum's Tea Room - Posted by Kathy

Meringue Crust:
4 egg whites
1 cup granulated sugar
1 teaspoon lemon juice
Nonstick cooking spray

Filling:
4 egg yolks
1/2 cup granulated sugar
Grated zest and juice of 1 large lemon
2 cups whipping cream, whipped
1 tablespoon powdered sugar

Beat egg whites on high speed until soft peaks form, 3 to 4 minutes. Gradually add sugar, beating until stiff but not dry. Blend in juice. Coat 9-inch pie pan with nonstick cooking spray. Spoon meringue mixture into pan, and with a tablespoon, push mixture up around edges to form pie shell. Bake at 200 degrees F for 2 hours. Cool.

Filling: Beat egg yolks with sugar, lemon zest and juice until light in color and slightly thickened. Cook, stirring, in top of double boiler set over, but not touching, simmering water until thickened, about 10 minutes.

Remove from heat and cool thoroughly. Fold in half of whipped cream. Turn into Meringue Crust and refrigerate at least 2 hours to set.

Fold powdered sugar into remaining whipped cream and spread over chilled pie.

Servings: 4

Wild Rice Chicken Salad recipe

2008-06-13T10:57:00.000+07:00

Source: Byerly's

2/3 cup mayonnaise
1/3 cup milk
2 tablespoons lemon juice
1/4 teaspoon tarragon
3 cups cooked cubed chicken
3 cups cooked wild rice
1/3 cup finely sliced green onions
1 (8 ounce) can sliced water chestnuts (drained)
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 pound seedless green grapes (1 cup halved)
1 cup salted cashews

Blend mayonnaise, milk, lemon juice and tarragon; set aside.

In large bowl combine chicken, wild rice, green onion, water chestnuts, salt and pepper. Stir in mayonnaise mixture until blended. Refrigerate covered 2 to 3 hours.

Just before serving fold in grapes and cashews.

Chicken Salad Oriental recipe

2008-06-13T10:54:00.000+07:00

Source: Chef: Leesha Ingdal - Byerly's - from KARE11

This is great for hot summer days!

1 1/2 pounds boneless, skinless chicken breast halves
1 (1/4-inch thick) slice gingerroot
1/8 teaspoon Oriental five spice powder
1 cup dry white wine
Water
2/3 cup mayonnaise
1/4 cup hoisin sauce
1/4 cup white wine vinegar
2 1/2 tablespoons granulated sugar
1 tablespoon soy sauce
2 teaspoons Oriental sesame oil
1 medium head Napa cabbage (7 cup sliced)
1 medium carrot, shredded (about 1/2 cup)
1/2 cup slivered almonds, toasted
1 (1 3/4 ounce) can shoestring potatoes, divided

In medium skillet, arrange chicken breasts, ginger, five spice powder, wine and water to cover. Bring to a boil, covered; reduce heat. Simmer until juices run clear (10 -12 minutes); sesame oil; divide in half. Cut chicken into julienne strips. Toss with half of dressing; refrigerate chicken and remaining dressing.

To serve: In large bowl toss chicken, cabbage, carrot and almonds; toss with reserved dressing and 1 cup shoestring potatoes. Spoon into serving bowl, garnish with remaining potatoes.

Servings: 6

Chicken and Dumplings recipe

2008-06-09T11:24:00.003+07:00

1 (1 1/2 pound) chicken
1 1/2 cups water
1/4 teaspoon salt
1/2 stalk celery
1/4 cup onion

Disjoint chicken and remove skin; place in large pan. Add water, salt, celery and onion; simmer 1 to 2 hours or until meat is tender.

Remove chicken from bone; return chicken to chicken stock. Bring chicken and stock to a boil; add Rolled Dumplings. Cover and boil gently for 8 to 10 minutes.

Rolled Dumplings:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon shortening
1/2 cup skim milk

Combine flour, baking powder and salt. Cut in shortening. Add milk to make a stiff dough. Roll dough out to about 1/8 inch thickness and cut into 1-inch strips, squares or diamonds.

Each serving: 3/4 cup - may be exchanged for 2 medium fat meat, 1 starch

Catfish Jambalaya recipe

2008-06-09T11:24:00.001+07:00

2 cups chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
2 garlic cloves, minced
1/4 cup butter or margarine (optional)
1 (10 ounce) can diced tomatoes and green chiles, undrained
1 cup sliced fresh mushrooms
1/4 teaspoon cayenne pepper
1/2 teaspoon salt (optional)
1 pound catfish fillets, cubed
Hot cooked rice (optional)
Sliced green onions (optional)

In a saucepan over medium-high heat, saut onion, celery, green pepper and garlic in butter until tender, about 10 minutes. Add tomatoes, mushrooms, cayenne and salt, if desired; bring to a boil. Add catfish.

Reduce heat; cover and simmer until fish flakes easily with a fork, about 10 minutes. If desired, serve with rice and top with green onions.

Serves 4.

Nutritional Analysis: One serving (calculated w/o rice and green onions; prepared with nonstick cooking spray instead of butter or margarine and w/o salt) equals 161 calories, 395 mg sodium, 66 mg cholesterol, 12 gm carbohydrate, 21 gm protein, 4 gm fat

Diabetic Exchange: 3 very lean meat, 2 vegetable

Caramel Fluff Frosting

2008-06-09T11:23:00.003+07:00

1 envelope nondairy topping
1/2 cup skim milk
1/4 cup granulated brown sugar replacement
1 teaspoon vanilla extract

Combine all ingredients in a chilled bowl. Beat into stiff peaks.

Buttercream Frosting recipe

2008-06-09T11:23:00.001+07:00

1/2 cup water
2 tablespoons instant nonfat dry milk
2 1/2 tablespoons all-purpose flour
1/2 cup margarine (at room temperature)
10 (1 gram) packs Equal sugar substitute
1/2 teaspoon vanilla, lemon or other flavoring

Combine water, dry milk and flour. Stir until smooth. Cook, stirring constantly, over medium heat until thick and smooth or in microwave on HIGH for 2 minutes, stirring every three seconds. Place container in cool water and stir until cool. Set aside.

Cream margarine and sugar substitute together until light and fluffy. Add cooled sauce, 1 tablespoon at a time while beating at medium speed of electric mixer. Add vanilla extract or other flavoring and beat on high until light and fluffy. Refrigerate until used.

Use 1 tablespoon per portion. Return to room temperature before spreading on a cooled cake.

Yields 20 servings.

Diabetic exchange: 1 fat

Brownies recipe

2008-06-09T11:22:00.003+07:00

1/2 cup light margarine
2 (1 ounce) squares unsweetened chocolate
2/3 cup granulated sugar
2 large eggs
3 tablespoons skim milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1 1/4 teaspoons Sweet 'N Low
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 cup chopped walnuts or pecans (optional)

Heat oven to 350F.

In a medium saucepan melt margarine and chocolate over low heat. Remove from heat and beat in sugar, eggs, milk and vanilla extract until well combined. Stir in flour, Sweet 'N Low, baking soda and salt. Fold in nuts

Spread batter into an 8-inch square baking pan sprayed with nonstick vegetable cooking spray. Bake 20 minutes or until a wooden pick inserted in the center comes out clean. Cool on a wire rack before cutting into squares.

Makes 16 servings.

Per serving: 133 calories, 3 g protein, 17 g carbohydrate, 7 g fat (2 g
saturated fat), 27 mg cholesterol, 113 mg sodium

Diabetic exchanges: 1 starch/bread, 1 1/2 fat

Bread Custard recipe

2008-06-09T11:22:00.001+07:00

1 slice bread
1 cup milk
1 egg
1/4 teaspoon cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon nutmeg
Diabetic sugar to your taste

You may double or triple the amounts for a larger portion.

Heat oven to 350 degrees F. Butter a small oven-safe dish.

Cut and dice bread into small cubes and toast in oven until brown and crisp.

Beat egg and add to milk. Pour the mixture over the bread in the dish. Sprinkle the nutmeg and cinnamon over the top. Place the dish in a pan of warm water. Bake until custard is set. Insert a knife into custard. If it comes out clean, remove from oven. Serve warm with a lemon or orange sauce.

Yields 1 serving.

Beef and Noodles in Lemon Sauce recipe

2008-06-09T11:21:00.002+07:00

Servings: 4

1 cup fine egg noodles
2 tablespoons butter or margarine
3/4 cup onions, diced
1 1/2 pounds leanest ground beef
1 pound mushrooms, sliced
3/4 cup water
2 egg yolks
3 tablespoons fresh lemon juice
2 tablespoons sherry

Put the noodles into a heat-resistant mixing bowl and cover them with boiling water. Set aside for 20 minutes, then drain.

In a frying pan, melt the butter, add the onions, and saut five minutes or so. Add the beef, mushrooms, and noodles. Increase the heat to high and cook for another five minutes, stirring constantly. Add the water and cook another ten minutes over low heat.

In a small bowl, mix together the egg yolks, lemon juice, and sherry. Scoop a few spoonsful of the meat mixture into the bowl of egg mixture. Turn the contents of the bowl into the skillet. Heat gently while stirring. Serve immediately.

Calories: 264 Protein: 14.5 g Sodium: 185 mg Fat: 11.7 g Carbohydrates: 9.8 g

Exchanges: 3/4 Bread/Starch, 2-1/2 Medium-Fat Meat

Source: The Diabetic Newsletter

Apple Pie recipe

2008-06-09T11:21:00.001+07:00

2 pounds McIntosh apples, peeled, cored
and thinly sliced (7 cups)
2 tablespoons lemon juice
2 tablespoons granulated sugar
1 tablespoon Butter Buds Sprinkles
4 packets Sweet 'N Low
1 tablespoon all-purpose flour
1 1/2 teaspoons ground cinnamon
1/8 teaspoon ground allspice
4 sheets phyllo dough, thawed
Nonfat frozen vanilla yogurt (optional)

Heat the oven to 375 degrees F. Spray a 9-inch pie pan with nonstick cooking spray.

In a large bowl, toss the apples with the lemon juice.

In a small bowl, combine the sugar, Butter Buds, Sweet 'N Low, flour, cinnamon and allspice. Add to the apples and toss to coat.

Lightly spray one sheet of phyllo dough with nonstick cooking spray. Fold in half and spray again. Place in the pie pan with one edge hanging over the pan. Repeat the process with the remaining 3 sheets of dough, overlapping in the pan to cover the bottom completely.

Spoon the apple mixture into the pan. Fold the edges of the dough over to cover the apples. Spray with nonstick cooking spray. Bake 35 minutes, or until the dough is crisp and the apples are tender when pierced with a sharp knife. Cool slightly before serving.

Serve with nonfat frozen vanilla yogurt, if desired.

Makes 1 (9-inch) pie, 8 servings.

Variation:
Seven cups of sliced fresh peaches or pears, or fresh blueberries, may be substituted for the apples.

Per serving (1/8 pie): 115 calories, 1g protein, 29g carbohydrate, 1g fat, 1g saturated fat, 0mg cholesterol, 65mg sodium

Diabetic exchanges: 1/2 starch, 1 1/2 fruit

Apple Jelly recipe

2008-06-09T11:20:00.001+07:00

4 teaspoons unflavored gelatine
2 cups unsweetened apple juice, divided
Artificial sweetener equivalent to 1 cup sugar
1 1/2 teaspoons lemon juice
3 drops yellow or green food coloring

Soften gelatine in 1/2 cup of the apple juice. Bring the remaining 1 1/2 cups apple juice to boil; remove from heat; add softened gelatine. Stir until gelatine dissolves; add sweetener, lemon juice, and food coloring. Bring to a rolling boil. Place in clean jars; seal. Store in refrigerator.

Apple Crisp recipe

2008-06-09T11:17:00.000+07:00

Sliced apples, enough to fill 9-inch
square baking dish 3/4 full
2 tablespoons flour
Sugar substitute to equal 1 cup granulated sugar
Cinnamon

Topping:
1/2 cup flour
1/2 cup quick oatmeal
1/4 cup margarine
1 teaspoon baking soda

Heat oven to 400 degrees F.

Place apples, flour sugar substitute and a sprinkle of cinnamon in 9-inch square cake pan.

Mix topping ingredients together like a pie crust and add to apples.

Bake for 15 minutes, then reduce oven temperature to 350 degrees F and continue baking for 40 to 50 minutes.

NOTE: Directions for substituting sweetener for sugar are on the box.

Beef Tips recipe

2008-01-17T09:26:00.001+07:00

1 (3 to 4 pound) inside round or roast
Oil (enough to cover bottom of pan)
1 medium sliced onion
1 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 teaspoon seasoned salt
Water (enough to cover meat)

Cube the beef into bite size pieces. Season to taste. Roll in flour and brown in hot oil. Drain oil and cover with water. Put into roaster and cook until tender.

Make a flour paste (or mix 2 packages of brown gravy mix) and pour into boiling broth. Stir well to prevent lumping. Top with hot noodles and serve.

Source: Bobbie's Cafe, Skiatook, Oklahoma

Reggae Jerk Marinated Chicken Breast Skewers recipe

2008-01-17T09:25:00.002+07:00

Jerk Marinade:
1 onion, finely chopped
1/2 cup finely chopped scallion
2 teaspoons fresh thyme leaves
1 teaspoon salt
2 teaspoons granulated sugar
1 teaspoon ground Jamaican pimento (allspice)
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 hot pepper, finely ground (or 2 Scotch bonnet peppers)
1 teaspoon ground black pepper
3 tablespoons soy sauce
1 tablespoon cooking oil
1 tablespoon cider or white vinegar

2 pounds chicken breast, diced 1/2-inch thick
12 wooden skewers, soaked in water for 2 hours
Green tai leaves
2 pounds fresh yucca, peeled, cut into fries
1 recipe Cucumber Dipping Sauce, recipe follows
Fresh pineapple wedges

For the marinade: mix together onion, scallion, thyme, salt, sugar, allspice, nutmeg, cinnamon, hot pepper, black pepper, soy sauce, oil and vinegar. These ingredients can also be combined in a food processor.

Heat the fryer.

Skewer 2 1/2 ounces of chicken onto each skewer. Place the skewers in a shallow baking dish and cover with the marinade. Marinate in the refrigerator overnight.

Place the skewers onto a hot grill and grill until done, about 2 to 3 minutes per side. Place the Yucca fries in the fryer and fry the fries until golden brown. Remove and drain on paper towels. Season with salt. Place 3 of the skewers on the left side of the plate. Place green tai leaf on the other end of the plate and top with a wedge of fresh pineapple. Place 6 ounces of cooked yucca fries in the middle of the plate. Place 3 ounces of cucumber sauce in a soufflé cup next to the skewers and serve.

Cucumber Dipping Sauce:
25 ounces cucumber
7 ounces sour cream
7 ounces mayonnaise
1 ounce cider vinegar
1/2 ounce salt
Pinch cayenne pepper
1/2 ounce Dijon mustard
1/2 ounce chopped garlic

Peel and seed cucumbers and roughly chop. Add sour cream and mayonnaise. Add remaining ingredients and puree in a blender.

Yield: about 1 1/2 quarts, 4 servings

Peanut Butter Pie recipe

2008-01-17T09:25:00.001+07:00

1 (5 ounce) package Jell-O Instant Vanilla Pudding
2 cups cold skim or whole milk
1/2 cup whipping cream, whipped
1 1/4 cups creamy peanut butter
1 pre-baked or homemade pie shell, lightly browned
1 (8 ounce) container Cool Whip
Garnish: chocolate syrup and crushed peanuts

Whisk together pudding mix and cold milk in bowl until creamy. Add 1/2 cup whipped whipping cream, peanut butter. Whisk until completely blended. Pour into baked pie shell, cover with generous layer of Cool Whip whipped topping.

Put in freezer for 1 hour until set. Remove from freezer, drizzle with your favorite chocolate syrup and crushed peanuts.

Cover, chill 2 hours, serve.

Servings: 4

Dinner Rolls recipe

2008-01-17T09:22:00.000+07:00

2 packages active dry yeast
2 cup milk, scalded, cooled to lukewarm, divided
1/4 cup granulated sugar
2 teaspoons salt
2 eggs, beaten
Scant 1/4 cup vegetable shortening or margarine
About 5 cups all-purpose flour
Melted butter

Dissolve yeast in 1/2 cup milk. Stir in remaining milk, the sugar, salt, eggs, shortening and 5 cups flour. Beat until smooth, adding more flour as needed to make the dough easy to handle.

Turn dough onto lightly floured board and knead until smooth and elastic, about 5 minutes. Place in greased bowl and turn greased side up. Cover and let rise in warm place until doubled.

Shape into rolls. Dip in melted butter. Place in greased muffin cups or 3 inches apart on greased baking sheets. Let rise again, then bake at 325 degrees F for 20-30 minutes. Brush again with melted butter.

Bienville Grill Shrimp Creole recipe

2007-12-27T12:03:00.000+07:00

4 tablespoons butter
1 large onion, diced
2 medium bell peppers, diced
2 stalks celery, sliced
2 tablespoons chopped garlic
4 cups chicken or shrimp stock
4 cups tomato sauce
4 cups diced tomatoes
3 bay leaves
1 teaspoon thyme
Salt/white pepper to taste
Cayenne pepper to taste

Sauté all vegetables in butter. Add remaining ingredients and simmer two hours, adding water if too thick. If too thin, reduce over high heat. Add salt and pepper last. Add 1 pound peeled shrimp and 2 tablespoons butter to 1 quart Creole sauce. Simmer 20 minutes.

Source: Chef Mike Hall - Bienville Grill - 13NEWS Lunchbreak

German Apple Pancake recipe

2007-12-27T12:01:00.000+07:00

1/2 cup flour
1/2 cup milk
2 eggs
1 large or 2 medium size apples
2 tablespoons butter or margarine
2 tablespoons granulated sugar
1 teaspoon cinnamon

Heat oven to 400 degrees F.

Mix sugar and cinnamon.

Mix flour, milk and eggs together. Melt butter in cast iron skillet (this is essential). Remove from heat. Pour mixture into skillet. Peel and slice thinly the apples. Place on top of mixture. Sprinkle with cinnamon and sugar mixture. Bake 20 minutes. Serve from cast iron skillet.

Source: Bickford's Restaurant - Braintree, Massachusetts

Shrimp and Pasta recipe

2007-12-18T14:39:00.001+07:00

12 ounces penne pasta
1 tablespoon stick butter
1 (12 ounce) package mushrooms, thickly sliced
1 medium red onion, chopped
2 tablespoons minced garlic
1/2 cup Irish brown ale
1 package white sauce mix, whisked with 1 1/2 cups milk
1 cherry tomato, halved
1 1/2 pounds raw medium shrimp, peeled and deveined

Garnish:
Chopped scallions
Freshly grated Parmesan cheese

Cook pasta as directed on package.

Melt butter in a large skillet over medium heat. Add mushrooms and onions. Cook, stirring occasionally, for 8 minutes or until lightly browned and soft. Add garlic. Cook, stirring, for 1 minute until fragrant. Add ale, white sauce mixture and tomatoes.

Bring to a boil and stir constantly until sauce thickens. Add shrimp. Reduce heat to medium low and simmer 2 to 3 minutes until cooked through.

Drain pasta and place in a large serving bowl. Add shrimp and sauce. Toss to mix and coat. When serving, sprinkle with the scallions and cheese.

Servings: 4

Source: Women's Day magazine

Potato Soup recipe

2007-12-18T14:38:00.002+07:00

NOTE: If you do not have soup base available, please use a piece of ham or chicken for this.

1 tablespoon ham base
1 quart chicken base
6 tablespoons margarine, divided
1/4 pound yellow onion, diced
1 pound potatoes, diced
3/4 teaspoon ground black pepper
1 1/2 ounces flour
1 cup milk
Chopped parsley for garnish

Combine ham and chicken bases in a saucepan and whish until no lumps appear.

Melt 3 tablespoons margarine in a stockpot and sauté onions until transparent. Add potato and pepper and stir until completely mixed. Add chicken and ham stock and stir until mixture begins to boil.

While mixture is boiling, microwave the remaining 3 tablespoons margarine 20 seconds or until melted. Whisk flour into melted margarine and stir until it forms a roux into the stock. The soup will start to thicken. Bring soup back to a boil, then slowly add the milk, whisking constantly. When milk is incorporated remove from heat.

Garnish with chopped parsley and serve.

Source: Houston Chronicle.

Onion Soup recipe

2007-12-18T14:38:00.001+07:00

1/2 pound firm white onions, sliced
1/4 cup butter
2 tablespoons corn oil
3 tablespoons flour
1 quart chicken broth
1 quart beef broth
8 slices French bread
Swiss cheese, shredded
Parmesan, grated

Sauté onions in butter and oil until onions are transparent, but not well browned. When tender, turn heat to lowest point and sprinkle with flour, stirring vigorously. Pour into Dutch oven and stir in broths. Heat thoroughly and divide among 8 oven-proof bowls. Float a slice of bread atop each serving.

Mix equal parts of cheese to smooth paste and spread over bread. Place all bowls on oven rack 4 inches from broiler heat and broil until cheese melts. Serve at once. Leftover soup freezes well up to 6 months.

Source: Kitchen Link Copycat Recipes

Linguini Diablo with Two Sauces recipe

2007-12-18T14:37:00.000+07:00

A friend sent me this recipe some time ago. It is delicious and very tasty. My whole family just loves it.

1 pound linguini
1 tablespoon vegetable oil
12 scallops
10 shrimp (26-30 count), peeled and deveined
8 clams
1/3 cup Garlic Lemon Butter
4 cups Marinara sauce
1/4 cup grated Parmesan cheese
1 tablespoon plus 1 teaspoon parsley

Garlic Lemon Butter:
1/2 cup (1 stick) butter, room temperature
2 teaspoons crushed garlic
1 1/2 teaspoons lemon juice

Place butter in mixing bowl; cream with electric mixer. Add garlic and lemon juice, continue mixing until smooth. Cover and refrigerate until needed.

Marinara Sauce:
3 1/2 tablespoons vegetable oil
8 1/2 ounces diced yellow onions
1 tablespoon chopped garlic
1 (6 pound 4 ounce) can crushed tomatoes
3 1/2 tablespoons minced fresh parsley
2 1/8 teaspoons dried oregano leaves
1 1/4 teaspoons dried basil leaves
1 3/4 teaspoons salt
1 whole bay leaf

In large saucepan, heat oil over medium heat until hot. Add onions. Cook, stirring frequently until onions start to become limp and are clear, about 5 minutes. Add garlic; cook 2 minutes, stirring constantly. Add remaining ingredients to saucepan, stir well. Bring sauce to boil, stirring occasionally.

Reduce heat to low, simmer uncovered for 30 minutes. Once cooked, remove bay leaf. Makes 3 quarts.

Cook linguini 8-10 minutes; drain well. Rinse and mix in vegetable oil to prevent sticking. Place garlic lemon butter in a large sauté pan over medium-high heat.

When butter begins to sizzle, add shrimp, scallops and clams and sauté for 5 minutes.

Place Marinara sauce in the pan and bring sauce to a boil. Stir well to ensure even heating of all the ingredients. Add linguini and toss until noodles are well covered with sauce. Continue to cook for additional 2 minutes.

Pour pasta into a large bowl and sprinkle evenly with Parmesan cheese and parsley to garnish.

Serves 4.

Source: Bennigan's International Cookbook - Escape From the Everyday Cookbook

Hot Bacon Dressing recipe

2007-12-14T16:44:00.001+07:00

2 ounces bacon grease
1/4 pound red onion, finely diced
2 cups water
1/2 cup honey
1/2 cup red wine vinegar
2 tablespoons Dijon mustard
1/2 tablespoon cornstarch

Using the insides of the red onion, finely dice. Place the bacon grease in a saucepan over medium-high heat. Add the onions and sauté until the onions start to blacken.

While the onions are caramelizing, place the water, honey and red wine vinegar in a mixing bowl. Using a wire whisk, mix the ingredients well. Add the cornstarch and whisk well.

After the onions have caramelized, add the Dijon mustard to the onions and stir together with a rubber spatula. Add the water mix to the mustard mix. Continue stirring until mix thickens and comes to a boil. Remove from heat and store in refrigerator until needed.

NOTE: To reheat use a double boiler.

Servings: 1

Honey Mustard Dressing recipe

2007-12-14T16:43:00.000+07:00

3/4 cup sour cream
1/3 cup mayonnaise
1/3 cup Dijon mustard
1/3 cup honey
1 tablespoon plus 1 teaspoon lemon juice

In a mixing bowl, combine the sour cream, mayonnaise, and mustard. Blend thoroughly using a wire whisk. Slowly pour in the honey and lemon juice. Continue mixing ingredients until dressing is smooth and well combined.

Servings: 2

Source: A Bennigan's Cookbook

Candy Bar recipe

2007-12-14T16:42:00.000+07:00

1 1/4 ounces Frangelico
2 ounces Hershey's chocolate syrup
2 ounces Coco Lopez
2 ounces coconut, finely shredded in blender
2 ounces ice milk

Combine all ingredients in blender. Serve in champagne or other small glasses; an Almond Joy you can drink!

Yields 2 servings.

Broccoli Bites recipe

2007-12-14T16:40:00.000+07:00

3 eggs
6 ounces shredded Monterey jack cheese
6 ounces shredded Colby cheese
1 (16 ounce) box frozen chopped broccoli, thawed, drained and dried
2 1/2 ounces bacon pieces
1/2 ounce diced yellow onion
1 ounce all-purpose flour
Italian bread crumbs as needed

Drain thawed broccoli thoroughly by pressing through a strainer. Beat eggs in a mixing bowl with a whisk until well blended. Place all the ingredients into a plastic container, except the bread crumbs. Stir together with a spatula until thoroughly combined. Refrigerate mixture for about 1 hour. This will help to bind the mix making preparation much easier.

Heat about 4 cups oil in a fryer or deep pan for frying at 350 degrees F. Set up a shallow pan with bread crumbs. Scoop about 1/2 ounce portion of the broccoli mixture into the bread crumbs. Form each portion into a ball and coat it well. Place broccoli bites into the fry basket or frying pan. Make sure they do not stick together. Fry for one minute, then remove and place onto a plate lined with paper towels to absorb excess oil. Serve with Honey Mustard Dressing

Honey Mustard Dressing:

3/4 cup sour cream
1/3 cup mayonnaise
1/3 cup Dijon mustard
1/3 cup honey1 tablespoon plus 1 teaspoon lemon juice

In a mixing bowl, combine sour cream, mayonnaise and mustard. Blend thoroughly using a whisk. Slowly pour in the honey and lemon juice, continue mixing until smooth and well combined.

Bamboo Chicken and Shrimp Skewers recipe

2007-12-08T10:35:00.000+07:00

3 chicken skewers
3 shrimp skewers
1 cup lo mein noodles
1/2 cup peanut sauce.
1 tablespoon green onions, chopped
1 teaspoon black sesame seeds

Remove skewers from marinade and place onto a well oiled section of the grill or large sauté pan. Cook chicken and Shrimp for 3 to 4 minutes until done. Toss cooked lo mein noodles with peanut sauce.

Place skewers on top of noodles, garnish with green onions and black sesame seeds.

Satay Marinade:
1/2 cup fresh jalapenos
1/2 cup garlic
1/2 cup ginger, fresh minced
1/2 cup fresh lemon juice
2 1/2 cups soy sauce
1 1/4 cups sesame oil
1 1/2 cups brown sugar

Measure and combine all ingredients in a blender and cover. Blend for 1 minute. Place in appropriate size container. Cover and refrigerate.

Peanut Sauce :
2/3 cup crunchy peanut butter
1 1/2 cups coconut milk, unsweetened
1/4 cup lemon juice
2 tablespoons soy sauce
2 tablespoons brown sugar
1 teaspoon fresh ginger, grated
4 cloves garlic, minced
1/4 cup chicken stock
1/4 cup heavy cream
1/2 teaspoon cayenne pepper

Combine peanut butter, coconut milk, lemon juice, soy sauce, brown sugar, ginger, garlic and cayenne in a saucepan overt moderate heat. Cook until consistency of heavy cream, stirring frequently. Transfer to a blender and pulse briefly three to four times. Add chicken stock and heavy cream to blend. Blend for 1 minute or until smooth and creamy.

Source: 9NEWS.com

Sesame Chicken recipe

2007-12-08T10:34:00.000+07:00

Source: benihana.com

1 teaspoon soybean oil
5 ounces skinned, boneless chicken breast
2 mushrooms, sliced into 8 pieces
1 teaspoon soy sauce
1/2 teaspoon lemon juice
1/2 teaspoon sesame seeds
Salt and pepper (optional)

Add oil to heated nonstick skillet (for electric skillet, set at 360 degrees F).

Cut chicken breast into bite-size pieces, sprinkling with salt and pepper if desired. Cook for 8 minutes more or until chicken is white in appearance and firm to the touch. Sprinkle with lemon juice and sesame seeds. Add mushroom slices, cooking 2-3 minutes more and serve hot.

Serving suggestion:
Dip prepared chicken in Benihana Cream Sauce. Servings: 1

Fried Rice recipe

2007-12-08T10:33:00.000+07:00

Source: Benihana/TVFN

1/2 teaspoon onion, chopped
1/3 teaspoon carrots, chopped
1/3 teaspoon green onions
4 ounces rice, steamed
3 pinches salt
7 teaspoons cream butter
1 egg
1/2 teaspoon oil
1 ounce chicken, cooked
1/4 teaspoon sesame seeds
3 pinches pepper
1 teaspoon soy sauce

Scramble eggs and chop after cooking. Sauté chopped onion, green onion and carrots until done and mix with chopped scrambled egg and chicken. Break off chunks of steamed rice and mix with vegetable, egg and chicken mixture. Add sesame seeds and salt and pepper. Stir in cream butter and soy sauce into the mixture.

Giant Chocolate Chip Cookies recipe

2007-12-04T14:35:00.001+07:00

1/2 cup butter, at room temperature
1/4 cup granulated sugar
1/3 cup brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup plus 2 teaspoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup semisweet chocolate chips
1/2 cup coarsely chopped walnuts

Heat oven to 350 degrees F.

Beat the butter and both sugars in a large mixing bowl until light and fluffy. Add the egg and vanilla extract and mix well.

Mix the flour, salt, and baking soda in another bowl. Add the dry ingredients to the batter and mix until well blended. Stir in the chocolate chips and walnuts.

Drop the dough by small scoops 2 to 3 inches apart on an ungreased cookie sheet. Flatten each scoop with the back of a spoon to about 3 inches in diameter.

Bake until the centers are still slightly soft to the touch, 11 to 14minutes.

Let cool on the cookie sheet for 5 minutes, then transfer to racks to cool completely.

Makes 12 to 15 cookies.

Peach Ice Cream recipe

2007-12-04T14:34:00.001+07:00

2 cups fresh, ripe, very small peaches, finely chopped
1 1/4 cups granulated sugar
Juice of 1/2 lemon
2 large eggs
2 cups heavy or whipping cream
1 cup milk

Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a bowl. Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes.

Remove the peaches from the refrigerator and drain the juice into another bowl. Return the peaches to the refrigerator.

Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Add the peach juice and blend. Transfer the mixture to an ice cream maker and freeze following manufacturer's instructions. After the ice cream stiffens (about 2 minutes before it is done) add the peaches, then continue freezing until the ice cream is ready.

Makes 1 generous quart.

Lemon Grass Chicken recipe

2007-12-04T14:33:00.000+07:00

Marinade/Meat:
1 tablespoon vegetable oil
1/2 white onion, sliced
3 tablespoons finely chopped lemon grass *
2 cloves shallots, chopped
2 cloves garlic, chopped
1 pound (breast or dark meat) chicken, diced (sliced
beef or pork can be substituted)

To finish:
1 tablespoon fish sauce
2 teaspoons soy sauce
Pinch of salt
1 tablespoon granulated sugar
Additional oil for sautéing, as needed
1/2 pound steamed broccoli, for color
Steamed rice

* Discard fibrous outer leaves and upper half of the stalk; slice the tender white portion paper-thin and chop fine)

For Marinade/Meat: Mix together the oil, onion, lemon grass, shallots and garlic. Add chicken meat and mix well. Set aside in refrigerator for about 1-2 hours.

To Finish: Combine fish sauce, soy sauce, salt and sugar in a small bowl.

Heat a large skillet or wok until very hot. Add a little oil, heat, then add chicken mixture and sauté until almost done, about 4 to 5 minutes.

Stir the fish sauce, soy sauce, salt and sugar mixture, add it to the chicken and stir-fry briefly, about 1 to 2 minutes. Serve immediately, spooned over a bed of steamed broccoli, along with steamed rice.

Makes 3 or 4 servings.

Source: San Antonio Express-News - Beijing Restaurant, San Antonio, Texas

Banana Crunch French Toast recipe

2007-12-04T14:31:00.001+07:00

3 servings

4 large eggs
Dash cinnamon
Dash vanilla extract
6 slices thick egg bread
Honey Bunches of Oats cereal
Canola oil
Fresh banana slices
Whipped cream

Lightly beat eggs in a shallow dish or pie pan. Whisk in cinnamon and vanilla extract. Dip slices of bread into the egg mixture, coating both sides. Pour a generous amount of Honey Bunches of Oats cereal into another pie pan or shallow dish. Press slices of bread into the cereal on both sides so that cereal sticks.

Cook bread slices in a hot skillet with a little canola oil until golden. Garnish with banana slices and whipped cream.

Source: Beach Break Cafe, San Diego, California

Pound Cake Fries with Raspberry Catsup recipe

2007-12-01T08:54:00.001+07:00

1/4 loaf pound cake, cut into 1/4-inch slices
1 cardboard French fry container (ask politely
and you shall receive)

Cut pound cake slices in 1/4 inch strips. Arrange strips on a toaster oven rack and toast until browned on top and bottom. Turn strips and toast until remaining two sides are browned. Let cool, then arrange in container.

Raspberry Catsup:
1 (12 ounce) bag frozen raspberries, thawed,
or 2 cup fresh raspberries
2 cups confectioners sugar
1 empty catsup squeeze bottle

Place raspberries in a blender or food processor, and puree (add 1 or 2 tablespoons of water or lemon juice, if necessary, to facilitate blending). Add sugar, one teaspoon at a time, to taste, until tartness is gone. Place raspberry puree in a fine mesh strainer over a bowl. Use a rubber spatula to force the puree through the strainer. Discard the seeds and transfer the puree to the squeeze bottle. Serve alongside "fries."

Source: Chef Joey Altman, Bay Cafe, San Francisco, California

Shrimp Pasta recipe

2007-12-01T08:53:00.001+07:00

6 ounces linguini pasta
6 large shrimp, peeled and deveined
1 tablespoon minced garlic (or more, if you like)
1/4 to 1/2 cup white wine
2 to 4 ounces butter (cold, cut into cubes)
1/2 cup diced tomatoes
Handful fresh spinach
Salt and pepper
Italian seasoning to taste

Sauté shrimp in olive oil, then add garlic, salt, pepper, seasonings, tomatoes and spinach. Add wine and reduce by half, then add the butter and allow to melt. Prepare pasta according to label directions, drain and top with shrimp mixture.

Source: Baxter's Interurban Grill, Tulsa, Oklahoma

Cranberry Muffins recipe

2007-12-01T08:52:00.000+07:00

1 3/4 cups sifted all-purpose flour
3/4 teaspoon salt
1/4 to 1/2 cup granulated sugar (to taste)
2 teaspoon baking powder
2 eggs
3/4 cup milk
2 to 4 tablespoons melted butter
1 cup chopped fresh or frozen cranberries
1 teaspoon grated orange rind
1 cup chopped pecans

Combine flour, salt, sugar and baking powder in bowl.

In separate bowl, beat eggs. Add milk and butter to eggs. Gradually fold egg mixture into flour mixture. Before batter is completely mixed, add cranberries, orange rind and pecans; mix completely.

Fill 24 well-greased muffin cups two-thirds full. Bake 20 to 25 minutes or until muffins test done.

Makes 24.

Source: Bavarian Inn - Glendale, Wisconsin

Pan-Fried Onion Dip recipe

2007-12-01T08:51:00.002+07:00

Makes two cups.

This dip is like the California dip that we remember from our childhood, except it’s the real thing, with slowly caramelized onions, and it’s ten times more tasty. For a real treat, I love to serve this appetizer with Eli Zabar’s potato chips plus fresh vegetables and crackers for dipping.

2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, room temperature
1/2 cup sour cream
1/2 cup good mayonnaise

Cut the onions in half, and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.)

Heat the butter and oil in a large sauté pan on medium heat. Add the onions, cayenne, salt and pepper and sauté for 10 minutes.

Reduce heat to medium-low and cook, stirring occasionally, for 20 more minutes, until the onions are browned and caramelized. Allow the onions to cool.

Place the cream cheese, sour cream, and mayonnaise in the bowl of an electric mixer fitted with a paddle attachment and beat until smooth. Add the onions and mix well.

Taste for seasonings. Serve at room temperature.

Source: The Barefoot Contessa Cookbook by Ina Garten Crown

Pineapple Ginger Salsa recipe

2007-12-01T08:51:00.001+07:00

4 cups pineapple chunks, drained
1 cup red onion, finely diced
1 cup jicama, peeled and diced 1/4 inch
1 cup cilantro, chopped (no stems)
2 tablespoons ginger, peeled and minced
1 teaspoon salt
1 teaspoon white pepper
1 tablespoon garlic powder
1 cup orange juice

Place pineapple on cutting board and chop until it is in roughly 1/8-inch pieces. Place all ingredients into a bowl and fold together until mixed thoroughly.

Source: Banditos - Moab, Utah

Chicken of the Gods recipe

2007-12-01T08:50:00.001+07:00

Tom Ham, the late owner of Bali Hai, created this chicken recipe. It appeared in the Union-Tribune Food section in April 1999. The Bali Hai Restaurant is on Shelter Island. Divine flavors grace Chicken of the Gods.

1 to 1 1/2 pounds boneless chicken pieces
1/2 egg, beaten
1/8 teaspoon salt
1 1/2 teaspoons dry sherry
1/2 teaspoon soy sauce
Dash white pepper
4 ounces chestnut flour (available at Asian markets)
Oil for browning

Chicken:
1/4 cup butter
1/4 cup all-purpose flour
1 tablespoon cornstarch
2 cups chicken stock
1/2 cup cream
Salt and pepper, to taste
1 teaspoon toasted sesame seeds

Marinate the chicken in a mixture of egg, salt, sherry, soy sauce and pepper for 15 to 20 minutes. Remove and coat each piece with chestnut flour.

Heat oil in a large skillet and brown the chicken, cooking until heated through.

Melt the butter over medium heat and blend in the flour and cornstarch, stirring constantly.

In a saucepan, bring the stock to a boil. Add the stock slowly to the butter mixture, stirring rapidly. Continue stirring until combined and thickened. Reduce the heat and add the cream and salt and pepper.

Cut the chicken into neat slices and arrange them on a hot platter. Cover the chicken with the cream sauce. Sprinkle sesame seeds over the top.

Serves 2.

Pan-Seared Sea Scallops recipe

2007-12-01T08:49:00.002+07:00

6 tablespoons olive oil
10 jumbo sea scallops
Sea salt and freshly ground black pepper to taste
2 tablespoons red bell pepper, finely diced
2 tablespoons yellow bell pepper, finely diced
2 tablespoons green bell pepper, finely diced
8 ounces angel hair pasta, cooked according to package
instructions, drained and kept warm
1 tablespoon plus 2 teaspoons fresh garlic, minced
4 tablespoons cold butter
4 tablespoons scallion tops, chopped
1 teaspoon fresh thyme, chopped
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1/2 teaspoon granulated sugar
1 tablespoon fresh cilantro, finely chopped
1 tablespoon fresh parsley, finely chopped

Heat 2 tablespoons olive oil in a sauté pan. Season scallops with salt and pepper on both sides. Sear scallops for 3 to 4 minutes on each side, (2 to 3 minutes if they are not jumbo-sized).

Sauté 1 tablespoon garlic in olive oil for about 1 minute. Remove from heat, then add butter; swirl butter into the garlic until it has melted. Add 3 tablespoons scallions, thyme and bell peppers. Toss sauce with pasta. Keep warm until ready to serve.

Combine 1 tablespoon olive oil, lime juice, lemon juice, 2 teaspoons garlic, cilantro, parsley, 1 tablespoons scallions and sugar; toss to combine.

Combine pasta mixture with scallops. Garnish with lemon juice mixture.

Source: Chef James Cropper, Bahama Breeze Restaurant, Phoenix, Arizona

Fish in a Bag recipe

2007-12-01T08:49:00.001+07:00

2 sheets parchment paper
2 fresh mahi-mahi fillets
1 teaspoon adobo seasoning
1/4 teaspoon ground annatto seed
4 slices vine ripened tomato
4 sprigs fresh thyme
Vegetable Sauté

Heat oven to 350 degrees F.

Fold a piece of parchment paper in half to create a 13 x 18-inch rectangle. Using scissors, cut the paper to form a large half-circle with the fold as the straight edge of the half-circle so that when unfolded, it looks like a full circle. Do it again for the other fillet.

Slice each mahi fillet diagonally on the bias, into 3 equal pieces. Combine adobo and ground annatto seed (both available in Latin markets) and sprinkle on both sides of the fillets.

Unfold the parchment paper and spread about 2 tablespoons of the vegetable sauté on half of the circle. Place one piece of a fillet on top of the veggies and layer with 4 tablespoons vegetable sauté, a slice of tomato and another fillet piece, more veggies and tomato and the third fillet piece, topped with veggies and fresh thyme sprigs. Do the same thing with the other mahi fillets, on the other piece of parchment paper.

Fold the empty side of the parchment paper over the fish and veggies and seal the edges by crimping and folding 1/2-inch deep and 2-inch long folds, all the way around. Place pouches on a baking sheet and bake in the middle of a preheated 350 degree F oven for 18 to 20 minutes. When done, the paper pouch will puff from the steam trapped inside. You can carefully unroll an edge of the pouch (it will be steaming hot) and insert an instant read thermometer into the center fish fillet. It should read 150 to 155 degrees when done.

Serve with black beans and yellow rice.

Source: Chef Jim Cropper - Bahama Breeze Restaurant, Chandler, Arizona

Barbequed Ribs recipe

2007-12-01T08:48:00.001+07:00

2 pounds pork loin ribs
Dry Spice Rub (recipe follows)
4 cups canned tomato sauce
1/2 cup diced tomato
1/4 cup firmly packed brown sugar
1/4 tablespoon Worcestershire sauce
2 tablespoons dried onion
1/4 cup soy sauce
1/4 cup water
Coleslaw and grilled corn on the cob as accompaniments

Rub ribs well with some of the Dry Spice Rub and refrigerate, covered, for 4 to 6 hours.

In a saucepan combine tomato sauce, tomato, sugar, Worcestershire sauce, onion, soy sauce, water and 1/2 cup Dry Spice Rub and cook over very low heat for 3 hours.

Heat a grill or smoker over low heat until hot. Add ribs and cook, covered, for 3 to 5 hours. Brush with sauce during last minutes of cooking. Serve with remaining sauce, coleslaw, and corn.

Dry Spice Rub:
1 cup chili powder
1 tablespoon garlic granules
1 teaspoon onion powder
1/2 teaspoon cumin
1 1/2 teaspoons salt
2 tablespoons seasoned salt

In a jar combine all ingredients well and store in a dry place, covered, until ready to use.

Serves 2

Southern Style Catfish recipe

2007-12-01T08:47:00.000+07:00

2 cups white cornmeal
2 tablespoons salt
1 tablespoon pepper
2 (6 ounce) catfish fillets, washed well
Coleslaw, French fries and hushpuppies as accompaniments

In a deep fryer heat peanut oil to 350 degrees F.

In a shallow dish combine cornmeal, salt, and pepper. Dredge wet catfish in mixture, coating well and shaking off excess. Deep fry catfish for 6 to 8 minutes, or until brown and crispy. Serve with coleslaw, French fries and hush puppies.

Serves 2.

Bloody Mary

2007-11-28T09:58:00.000+07:00

Glass : Old-Fashioned Glass

Ingredients :

1 1/2 oz. Vodka
4 oz. Tomato Juice
1/2 tsp. Worcestershire Sauce
1/2 tsp. Lemon Juice
5 drops Tabasco Sauce

Instructions : Shake well over ice and stain into an old fashioned glass. Add several ice cubes and celery stalk. Season with salt and pepper to taste.

007 (beverage recipes)

2007-11-28T09:23:00.000+07:00

Glass : Highball Glass

Ingredients :

2 oz. Orange Vodka
2 oz. Orange Juice
3 oz. 7-Up

Instructions : Pour vodka over ice in highball glass, then add orange juice and 7-Up.

Apple Butter recipe

2007-11-23T16:41:00.001+07:00

1/2 red delicious apple
1/2 Granny Smith apple
2 cups softened unsalted butter
1/8 cup applejack brandy
1/4 cup apple juice
1/8 teaspoon salt
1/16 teaspoon pepper

In food processor, purée whole cored apples (skin on). Add all remaining ingredients and blend until liquid is incorporated and entire batch is smooth.

Source: Pacific Heights - a taste of the Northwest at Disney World

Trout Amandine recipe

2007-11-23T16:40:00.002+07:00

6 trout fillets with skin (4 to 6 ounces each)
1 1/2 cups all-purpose flour
12 tablespoons butter, divided (no substitutes)
1 tablespoon fresh lemon juice
1 1/2 cups sliced almonds, toasted
6 lemon wedges

Heat oven to 250 degrees F.

Dip each fillet in flour, shaking off excess. Melt 3 tablespoons butter in a 12-inch nonstick skillet over medium-high heat until bubbly. Add 3 fillets, skin side down, and cook until golden brown and skin is crisp, 2 to 3 minutes. Turn and cook 2 to 3 minutes more, until golden brown. Transfer fillets to a platter; keep warm in oven. Wipe out skillet. Melt 3 tablespoons butter in skillet and repeat cooking remaining fillets.

Meanwhile, melt remaining 6 tablespoons butter in a small saucepan over medium heat. Stir in lemon juice. Spoon almonds then butter sauce over each fillet. Serve with lemon wedges.

Servings: 6

Source: Ladies Home Journal - April 2001

Oysters Bienville recipe

2007-11-23T16:40:00.001+07:00

2/3 cup finely chopped mushrooms
1 teaspoon ground white pepper
4 tablespoons unsalted butter
1/2 cup brandy
1 1/2 teaspoons finely minced garlic
1/2 teaspoon cayenne
1 tablespoon finely chopped shallots
1 teaspoon salt
1/2 cup heavy cream
6 tablespoons grated Romano cheese
1 tablespoon flour
4 tablespoons dry bread crumbs
1/2 pound boiled shrimp, finely diced
1/4 cup finely minced parsley
2 dozen oysters on the half shell, drained
4 pans rock salt

In a large, heavy saucepan, sauté the 2/3 cup chopped mushrooms quickly in a small amount of vegetable oil. Remove from pan and set aside.

In the same pan, melt the 4 tablespoons unsalted butter and render the garlic and shallots, stirring frequently until soft. Add the diced shrimp, then sprinkle in the flour. Stir all together, add the reserved mushrooms. Deglaze pan with the brandy while stirring constantly. Stir in the heavy cream, cook until smooth before adding Romano cheese, dry bread crumbs and parsley, salt, pepper and cayenne. A small amount of milk may be added if the mixture is too thick.

Remove from heat, allow to cool then refrigerate for about 1 1/2 hours. Half an hour before you plan to bake the oysters, place the pans of rock salt in a preheated 500 degree F oven.

Wash oyster shells well, pat dry. Put oysters on shells, place six in each pan of rock salt. Spoon one heaping tablespoon of sauce over each oyster. Bake for 15 to 18 minutes until well browned.

Filet Mignon au Poivre recipe

2007-11-23T16:39:00.004+07:00

6 filets (8 ounces each)
6 tablespoons cracked black pepper
Salt
3 tablespoons clarified butter oil
3/4 cup brandy
3/4 cup heavy cream
1/2 cup demi-glace, home made or purchased
(available in gourmet shops and groceries)
Watercress to garnish

Lightly season the filets with salt and pound cracked pepper into both sides.

Heat the butter in a sauté pan over high heat. Add the filets and brown on both sides (rare 10 minutes; medium-rare 15 minutes, medium 18 minutes, medium well 20 minutes, well done 25 minutes.

Remove from pan and keep warm. Deglaze the pan with the brandy, add the cream and reduce to a semi-thick consistency over medium heat, approximately 1 1/2 minutes Add the demi-glace and cook about 1 minute more. Taste for seasoning and adjust if necessary. Center each filet on a hot dinner plate, ladle sauce over. Garnish with watercress. Serve.

Servings: 6

Escargots en Casserole recipe

2007-11-23T16:39:00.003+07:00

Serves 6.

36 snails, removed from their shells, rinsed and drained
1 1/8 cups garlic butter (right)
12 ounces fresh or good-quality frozen puff pastry
1 egg, beaten

Garlic Butter:
1 1/2 cups (3 sticks) plus 4 tablespoons butter, softened
1 cup chopped fresh parsley
1/4 cup Herbsaint
1/8 cup chopped garlic
Salt and freshly ground black pepper

In a small bowl, mix all ingredients at low speed for 5 minutes.

Heat oven to 420 degrees F.

Place each snail in a small pot or ovenproof dish with a 2-inch diameter. Cover each snail with garlic butter.

Roll the puff pastry to 1/8-inch thickness. Using a 2-inch diameter pastry cutter, cut out 36 circles. Cover each snail pot with puff pastry, pressing the edges lightly to seal. Brush the pastry with beaten egg.

Bake for 8 minutes or until the pastry turns golden brown. Serve immediately.