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| yield: | 1 Servings |
| directions: | >>From: Claudia Parras (tamale[at]aloha.net)
The very idea of healthier (less fat and no cholesterol) mandelbread made me pause, but I made this recipe as gift for a friend who is concerned about such things and misses the traditional sort. I found the taste to be pleasant, and I hope that you will also find it so!
Preheat oven to 350 F. Coat two baking sheets with a nonstick vegetable spray.
In a medium bowl, beat oil, sugar, egg substitute and extracts. Add flour and baking powder and mix well. Stir in nuts and chocolate chips, if using. Batter will be stiff and sticky.
Divide batter into 4 parts. Lay out in four thin loaf shapes, 10 inches long by 1-1/2 inches.
Spread the pieces out so they do not touch and continue baking until the pieces are brown, about another 10 to 12 minutes, being careful they do not burn on the bottom. Makes 40.
Posted to JEWISH-FOOD digest V97 #301 by Mrs. Elaine Radis (auntie_e[at]prodigy.com) on Nov 18, 1997 |
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| yield: | 4 Servings |
| directions: | In 8"x12" baking dish, cook oil, garlic, pepper and paprika 30-45 sec. in microwave. Stir in soy sauce. Cut unpealed potatoes into 6 wedges each. Add to dish, coating with oil mixture. Cover and cook 15-18 min., turning and rearranging twice. Discard oil and serve.
Sweet potatoes may be substituted. Use margarine and 1 tsp. salt, no spices or soy sauce. Posted to MC-Recipe Digest V1 #177
Date: Wed, 31 Jul 96 11:18:31 +0300
From: Annice Grinberg <VSANNICE[at]WEIZMANN.WEIZMANN.AC.IL> |
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| yield: | 1 Serving |
| directions: | Place in 4 quart saucepan, and simmer until reduced to 1 quart. (measure 1 quart water into saucepan in advance, and mark on outside of pan, to help you judge)
Freeze in 1 cup portions.
This way you can adjust the hot peppers to suit yourself, and making small batches is so easy! Posted to MM-Recipes Digest V3 #321
Date: Sat, 23 Nov 1996 20:26:12 -0600
From: Gruenwald <sitm[at]ekx.infi.net> |
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| yield: | 1 Servings |
| directions: | Mix potatoes, Rotel and sour cream in a large bowl. Spoon into a 2-quart baking dish. Bake 25 minutes at 350. Sprinkle with cheese. Bake an additional 5 minutes or til cheese melts.
Posted to fatfree digest V97 #299 by adritter[at]legend.sat.txdirect.net on Dec 18, 1997 |
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| yield: | 1 Servings |
| directions: | Dredge pork in flour to coat; shake off excess. Heat 1/4 cup olive oil in heavy large pot over medium-high heat. Working in batches, add pork and brown on all sides, about 8 minutes. Using slotted spoon, transfer pork to large bowl.
Add remaining 1/4 cup olive oil to same pot. Add onion and sauté until translucent, about 4 minutes. Add poblano chilies and garlic and sauté 2 minutes. Mix in pork, diced tomatoes with their juice, enchilada sauce, ale, diced green chilies, cumin and chili powder. Simmer until meat is tender and chili thickens slightly, stirring occasionally, about 1 hour. Serve chili with sour cream and sliced green onions.
*Fresh green chilies, often called pasillas; available at Latin American market and some supermarkets.
North Coast Brewing Co. Fort Bragg, CA Bon Appetit August, 1997
Posted to Bakery-Shoppe Digest by "Kathy Keller" <katst[at]hotmail.com> on Feb 04, 1998 |
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| yield: | 25 Servings |
| directions: | Combine all ingredients, stirring well. Store mix in an airtight container To serve, place 3 to 4 teaspoons mix in a cup. Add 1 cup boilin water, and stir well. Yield: about 25 servings.NOTE: Keep Instant Spiced Tea Mix on hand to stir up when guests drop in during the winter. It's a tasty warmer-upper, and it makes your kitchen smell good, too. For a thoughtful gift, package Instant Spiced Tea Mix in an attractive container labeled with mixing instructions. Posted to MC-Recipe Digest V1 #956 by The Meades <kmeade[at]idsonline.com> on Dec 13, 1997 |
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| yield: | 6 Servings |
| directions: | Heat oven to 350. Grease 9x1-1/4" pie plate. Place all ingredients except nutmeg in blender. Cover and blend on high 15 seconds. Pour into plate; sprinkle with nutmeg. Bake until knife inserted in center comes out clean, about 40 minutes. Cool 5 minutes. Serve with spices Whipped Cream. Waldine Van Geffen, VGHC42A
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip |
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| yield: | 6 Servings |
| directions: | Grease 10" pie plate. Beat all ingredients (except pecans) in blender until smooth. Add pecans. Bake in 350~ oven for 45 minutes. |
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| yield: | 4 servings |
| directions: | Melt the chocolate, cut banana into 4, dip ends into chocolate and then the peanuts. Place Kit Kat finger on either side of the banana. Freeze. |
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| yield: | 1 servings |
| directions: | Heat water in a large, heavy, deep vessel.
Add salt and rice when it comes to a boil.
Mix, and dump flour over the boiling water.
Do not stir, cover and steam on moderate for 6-7 minutes.
Take off fire, stir vigorously with a wooden spoon.
When no lumps are left, and mixture is smooth, shape balls as follows.
Moisten hands and palms, take a lump of the dough and shape with palms.
Keep some water simmering in a steamer or double boiler(top vessel should have perforations).
Steam the raagi balls covered for 3-4 minutes.
Flatten a bit in plate, and serve piping hot with ghee, sambhar and curds.
Making time: 30 minutes
Makes: 3-4 balls
Shelflife: Best fresh |
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| yield: | 8 Servings |
| directions: | 1. Trim all fat from lamb, and, using a sharp knife, make slits all over the leg.
2. Combine the garlic/ginger paste and the salt with the cumin, turmeric, cinnamon, cardamom, cayenne, cloves, and lemon juice to make a paste. If paste seems too thick, add more lemon juice. Spread the paste over the meat, forcing into each slit.
3. Soak the saffron threads in hot water for five minutes. 4. In a blender or food processor put the yoghurt, the blanched nuts and the saffron threads with their water, and puree. Coat the lamb with the puree. Drizzle honey over the meat.
5. It is best to marinate the meat for two days in the refrigerator, or at least overnight. Cover loosely.
6. Preheat oven to 450 F and roast lamb in a covered baking dish (use foil wrap if necessary) for 1/2 hour. Reduce heat to 325 F and cook at 25 minutes to the pound, about 1-1/2 hours, until meat is tender. Recipe By : The Bombay Palace Cookbook
Posted to MC-Recipe Digest V1 #251
Date: Sat, 19 Oct 1996 00:40:44 -0700
From: Rooby <rooby[at]shell.masterpiece.com>
NOTES : Lamb roasted in this way is traditionally served at room temperature, but may be served hot if preferred. |
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| yield: | 6 Servings |
| directions: | Make sure that all the fat has been trimmed from the outside of the leg and that most of the fell (parchment-like white skin) has been pulled off. Put the leg in a baking dish made, preferably, of pyrex or stainless steel. Put the 2 oz. almonds, onions, garlic, ginger, green chillies, and 3 tablespoons of the yoghurt into the container of a food processor or blender and blend until you have a paste. Put the remaining yoghurt into a bowl. Beat lightly with a fork or a whisk until it is smooth and creamy. Add the paste from the processor, the cumin, coriander, cayenne, salt and garam masala. Mix. Push some of the spice paste into all the openings in the lamb. Be quite generous. (I forgot to say, you need to ask the butcher to make a deep pocket to hold a "stuffing", in this case, some spice paste mixture, or make a pocket yourself) Spread the paste evenly on the underside of the leg (the side that originally had less fat.) Now, using a small, sharp, pointed knife make deep slashes in the meat, and push in the spice paste with your fingers. Turn the leg over so its outer side (the side that was once covered with fat) is on the top. Spread a very thick layer of paste over it. Again, make deep slashes with the knife and push the spice paste into the slashes. Pour all the remaining spice paste over and around the meat. Cover with plastic cling film and refrigerate for 24 hours. Take the baking dish with the meat out of the refrigerator and let the meat come to room temperature. Remove the cling film. Heat the oil in a small frying pan over a medium flame. When hot, put in the cloves, cardamom, cinnamon and peppercorns. When the cloves swell - this takes just a few seconds - pour the hot oil and spices over the leg of lamb. (My note: I found the spices jumped and spat in the oil quite a lot - make sure your arms and counter are well protected) Preheat the oven gas mark 6, 400 F. Cover the baking dish tightly either with its own lid or with a large piece of aluminium foil. Bake, covered, for 1 hour 30 minutes. Remove the foil and bake uncovered for 45 minutes. Baste 3-4 times with the sauce during this period. Scatter, or arrange in a pattern, the sultanas and the 1/2 oz. almonds over the top of the leg and bake for another 5-6 minutes. Remove the baking dish from the oven and let it sit in a warm place for 15 minutes. Take the leg out of the pan and set it on a warm platter. Spoon off all the fat from the top of the sauce. Use a slotted spoon and fish out all the whole spice in the sauce. Discard the spices. Pour the sauce around the leg. My Notes: I served the sauce separately, in a gravy boat. It is delicious! |
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| yield: | 1 Servings |
| directions: | Grate the potatoe. Heat a frying pan. Take 1/2 to 1/3 of the grated potatoe and put in the frying pan. Spread it out, it should be thin as a lace. Fry until it's golden brown, turn and fry the other side. Serve with unsweetened (or sweetened with a low cal brand as Sweet'n'low) lingonberry jam Could be eaten alone or with some meat. This is a recipe from Weight Watchers. From: Annica Lindgren in Fidonet Intercook
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini |
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| yield: | 4 Servings |
| directions: | Mix first 3 ingredients. Soak bread in this mixture. "Now lift each slice carefully with a wide spatula and dip in beaten egg to cover both sides. Carefully transfer each slice to a frying-pan in which plenty of butter is quietly sizzling. Fry golden-brown on both sides. Sprinkle with sugar and cinnamon." |
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| yield: | 1 servings |
| directions: | Preheat oven to 375F.
Place the aubergine in a colander and sprinkle with sea salt. Leave for 30 minutes to release the bitter juices. Rinse and pat dry.
Using half the olive oil, brush a baking sheet liberally. Brush the aubergine slices lightly with 2tbsp oil. Place the aubergine slices in a single layer on the baking sheet. Bake and turn occasionally, until they are a light golden brown on both sides, 20-30 minutes.
Place the aubergine slices in a bowl and with a fork or potato masher, mash the aubergine with the garlic, paprika, cumin, water, salt and pepper. Heat the remaining olive oil in a large frying pan. Fry the mashed aubergine very slowly, uncovered, turning the aubergine occasionally until the moisture evaporates - for 20 minutes. Stir the lemon juice into the aubergine mix and cook for 1 minute longer. Season with salt and pepper.
Decorate with freshly chopped parsley, lemon and tomato wedges if required. |
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| yield: | 8 Servings |
| directions: | In a medium saucepan over medium heat, melt butter. Saute onion and carrot until softened but not browned (about 6 minutes). Add rice, stock, salt, and pepper. Stir to combine. Cover and cook over low to medium heat until liquid is absorbed (about 25 minutes). Serve warm.
Serves 8.
Multigrain Pilaf: Use 1 cup long-grain white rice; 1 cup wheat berries, rye berries, triticale berries, or barley; and 1/2 cup wild rice. Increase chicken stock to 5 cups. Cook pilaf for 40 minutes.
Recipe By : The California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip |
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| yield: | 1 Servings |
| directions: | Whisk together two extra large eggs, 1/2 oz kosher salt, 1/4 teaspoon nutmeg, and 1/4 teaspoon white pepper add 1/2 lb. flour to egg mixture and whisk well.
Ratio of five to one washed but unpeeled potatoes to onions (five pounds potatoes to one pound peeled and trimmed onions) shred potatoes and onions in a food processor and dump into a colander. Drain well by pushing with spoon or wrapping in cloth and squeezing (my preference).
Immediately add drained potato-onion mixture to the egg-flour mixture.
Use a #8 ice cream scoop to scoop about 8oz of mixture into a cast iron skillet with 4 of very hot peanut oil. Immediately flatten pancake with the bottom of a pan or a metal spatula.
Cook about two minutes until golden brown and turn to brown on the second side. Serve with apple sauce.
Apple Sauce: Core but do not peel about eight mutsu or Rome apples. Cook with 1/4 cup of apple cider and cinnamon stick, 1/2 cup of dried cherries, and 1/4 cup of sugar until mushy. Add 1 Tb of butter, stir to mix and chill. Remove cinnamon stick.
Reposted from rec.food.cooking.jewish newsgroup. >From: Lita (alotzkar[at]direct.ca)
Posted to JEWISH-FOOD digest Volume 98 #001 by Jeff Freedman <jefffree[at]eskimo.com> on Jan 01, 1998 |
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| yield: | 2 servings |
| directions: | Preheat oven to 220c/425f/Gas 7.
1 Remove the bone from the duck and retain, then trim the excess fat off the breast skin. Cut small pieces of meat off the bone and reserve.
2 For the Stock: Heat 1.2 ltrs/2 pints water in a pan and boil. Add the duck bone and simmer for five minutes.
3 Score the skin of the duck breast using a sharp knife. Heat 1 tbsp olive oil in an ovenproof frying pan, add the duck skin-side down, and cook for a few minutes on each side to brown and seal.
4 Transfer the pan to the oven and cook for a further 5-8 minutes, or until cooked through to taste.
5 For the Sauce: Heat the margarine in a pan until melted, stir in 25g/1oz plain flour and cook over a low heat for 1-2 minutes.
6 Gradually stir in 600ml/1 pint stock, bring to the boil, stirring continuously, until thickened, then season.
7 Place the meat trimmings from the bone in a mini food processor with the chopped chervil and blitz. Add the matzo meal, season and blitz again to combine.
8 Shape the mixture into small balls and poach in the stock for a few minutes until cooked through. Drain using a slotted spoon.
9 Rinse the grated potato, place in a clean tea towel and squeeze out the excess liquid.
10 Mix the potato with the grated onion, 2 tbsp plain flour, egg and season well with salt and pepper. Shape the mixture into small patties and shallow fry both sides of the potato cakes (use enough vegetable oil so it comes halfway up the side of the potato cakes) until golden brown. Drain on kitchen paper.
11 Heat 1 tbsp olive oil in a wok, add the shredded cabbage, caraway seeds, white wine vinegar and caster sugar and stir fry until just tender.
12 Spoon the cabbage into the middle of a plate and arrange the dumplings around the edge. Thickly slice the duck, sit on top of the cabbage and spoon over the sauce. Serve with the potato cakes.
13 For the Tart Tatins: Place the flour in a food processor with the margarine and process until the mixture forms crumbs. Add the egg and process briefly again to make a dough. Roll out on a floured worksurface.
14 Place an orange in each of two ramekins, cut out two discs from the pastry, just larger than the ramekin, and place on top of the oranges, tucking down the edges.
15 Place on a baking sheet and cook in the oven for about 8-10 minutes, or until the pastry is golden brown and cooked through. Turn the tart tatins out onto a plate and serve.
NOTES : Chef - Ross Burden
Recipe by: Ready Steady Cook |
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| yield: | 1 Servings |
| directions: | Cut meat away from rabbit or chicken bones and chop into 1/4-inch pieces; use scraps, bones, and giblets (excluding the liver) to make the stock. Refrigerate meat until ready to use. Combine the seasoning mix ingredients in a small bowl and set aside. Melt the margarine in a 4-quart saucepan. Add 3/4 cup each of the onions, celery, and bell peppers, then stir in the seasoning mix, Tabasco, and tasso. Cook over high heat until onions are dark brown, about 20 minutes, stirring constantly. Add the remaining 3/4 cup each of onions, celery, and bell peppers. Cook about 5 minutes, stirring occasionally. Add the tomato sauce and simmer about 5 minutes, stirring constantly. Add the rabbit and cook over high heat for 15 minutes, stirring occasionally. Stir in the rice, mixing well. Reduce heat and simmer for about 12 minutes. Add the stock. Bring the mixture to a boil; reduce heat and simmer covered over very low heat until rice is tender but still firm, about 15 minutes. To serve, mold rice in an 8-ounce cup. Place 2 cups on each serving plate for a main course or 1 cup for an appetizer. Makes 4 main-dish or 8 appetizer servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini |
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| yield: | 4 Servings |
| directions: | Bake in an open casserole at 325F. for two to three hours. The oval French glazed earthenware casserole dishes are the best. A large New Zealand Red rabbit or one that size is the best. This will fill a large casserole dish. The French remove the eyes, but leave the head attached. Sounds gross to American tastes, but the head has some of the tenderest meat on the rabbit and surprisingly a large amount. French children (mine as well) fight over who gets the head. Serve with roasted carrots and potatoes. Danielle says that since she is not a good cook and hates to cook, this dish is easy to prepare and serve. It still has that marvelous French flair that is incomparable. Oh yes, serve also with crusty baguettes of French bread and a very dry Chardonnay. Come to think of it, a good dry Cabernet Sauvignon or Pinot Noir wouldn't be bad either. Danielle Caucanas Reims, France July 1978 Submission and comments by John Hartman, Indianapolis, IN 12 APR 1996
Posted to MM-Recipes Digest V4 #080 by hartman[at]indy.net (John Hartman) on Mar 20, 1997 |
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| yield: | 6 servings |
| directions: | To make the stock: In a very large stock pot, combine the chicken stock and water with the onions, carrot, celery, leek, ginger, garlic, tarragon, parsley, jalapenos, annatto seeds, juniper berries, peppercorns, and sea salt. If the rabbit kidneys and heart are available, add the heart to the stock and reserve the kidney for later. Bring to a boil over high heat, then reduce the heat so that the stock is simmering and skim any foam from the top. Simmer for 15 minutes, partially covered, then add the rabbit. Simmer for 45 minutes to 1 hour, or until the meat is tender. Don't allow the stock to come to a rolling boil, otherwise the rabbit will be tough. The different cuts of meat will take different times to cook, so test for doneness and when each joint is tender, remove it to a plate with tongs. When cool enough to handle, remove the meat from the bones and cut it into large chunks. Discard the bones and set the rabbit meat aside on a plate. Strain the stock through a colander, pressing down on all the vegetables to extract as much flavor as possible. Wash the pan and strain the stock back into it, this time through a strainer lined with a double thickness of slightly-dampened cheesecloth. If necessary, add water to make the level of stock up to 8 cups. In a large heavy casserole, heat the lard over high heat. Add the orzo and cook, stirring constantly, until the pasta is golden, about 4 minutes. Add the paprika and the achiote paste mixture, mashing it well to break it up, and cook for 1 minute more. Reduce the heat to medium low, add the onion and cook for 4 to 5 minutes, or until softened. Add the garlic and salt and cook for 1 minute more, until the aroma of the garlic is released. If using the kidneys, coarsely chop and add them to the pan, then add the stock and bring to a simmer. Simmer for 15 minutes, uncovered, stirring occasionally all the way down to the corners of the pan to keep the orzo from sticking. Add the rabbit with all its accumulated juices, and the peas and cook for 5 minutes more. Taste for seasoning and serve, scattered with chopped parsley. This recipe yields 6 to 8 servings.
Comments: Achiote paste is a bright orange seasoning paste from the Yucatan made from ground annatto seeds, oregano, cumin, cinnamon, pepper and cloves. It is often thinned with vinegar or citrus juices for marinades and sauces and should always be cooked first to remove any chalkiness. This is what produces the bright orange color often found in Mexican food, so be sure to wash off any utensils that touch it or they just might remain orange. The paste is sold in bricks in Mexican markets and can be kept well wrapped in the refrigerator for a long time.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6225 broadcast 03-13-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a[at]prodigy.com
continued in part 2 |
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