1 1/2 lb Tofu, cubed
1 ea Onion, chopped
1 c Sliced carrots
1 c Sliced celery
1 c Sliced mushrooms
1/2 c Chopped walnut
3 tb Oil
1 cn Chickpeas
1 cn Tomato sauce
1/2 c Raisins
2 ts Curry powder
1/4 ts Cayenne
1 ts Paprika
1 ts Salt
----------------------------------COUSCOUS---------------------------------- 1 1/2 c Water
2 tb Oil
1 c Couscous
Vegetable mixture: In large pan, brown tofu, onion, carrots, celery, mushrooms, nuts in 3 T. oil. Add remaining ingredients, bring to boil, cover andsimmer for 40 minutes. Couscous: Boil 1.5 c. water with 2 T. oil. Pour over couscous, stir, cover, let stand for 5 min. or until water is absorbed. Serve vegetables over steaming couscous.
-----CRUST----- 16 Graham crackers
1/2 Stick butter, softened
1 tb Sugar
-----FILLING----- 5 pk 8oz cream cheese, softened
1 3/4 c Sugar
3 tb All-purpose flour
1 t Grated lemon peel
1/4 ts Salt
1/4 ts Vanilla
5 lg Eggs
2 lg Egg yolks
1/4 c Sour cream
-----STRAWBERRY GLAZE----- 2 pt Strawberries
1 c Water
1/2 c Sugar
1 1/2 tb Cornstarch
3 dr Red food coloring
Crust: Add all ingredients into food processor. Blend well. Put in 10" springform pan. Press evenly on bottom and 1/2 up the sides. Filling: Beat cream cheese in large mixing bowl with electric mixer on medium speed until smooth and fluffy, stopping to scrape down sides of bowl occasionally. Gradually add sugar, flour, lemon peel, salt and vanilla, beating constantly. Add eggs and yolks one at a time, beating well after each addition. Scrape down sides once or twice. Mix in sour cream; the mixture will be thin. Pour into crust lined pan. Place on baking sheet. Bake at 500 degree oven for 8 minutes or until top is golden. Reduce temperature to 200 degrees and continue to bake for 1 hour or until
center jiggles slightly. Remove to wire rack and cool in draft-free place at room temperature for 3 hours or overnight. Remove sides of springform. Make desired glaze and spread evenly over top of cheescake as directed. Refrigerate until serving. Strawberry Glaze: Slice 1 cup of the berries and place in a medium sized saucepan with the water. Bring to a boil over moderate heat and cook for 2 minutes. Push berries with spoon through a strainer placed over small bowl; scrape bottom of strainer to remove all pulp. Return berries to saucepan and stir sugar and cornstarch. Bring to a boil over moderate heat, stirring constantly, until mixture thickens. Stir in food coloring. Cool to lukewarm. Slice remaining berries in half and arrange in concentric circles over top of cake. Spoon warm glaze over berries, letting some of the glaze drip down the sides of the cake. Refrigerate until set, about 1 hour. Submitted By [email protected] (DON THOMAS) On 27 FEB 1995 052843 -0700
2 1/2 pounds chicken fryer -- cut up
salt and pepper 2 tablespoons butter
1 tablespoon oil
1 teaspoon tarragon
2 thick scallions
1/2 cup chicken broth
Clean chicken. In 12" skillet, over medium heat, melt butter. When bubbly, add chicken pieces, skin side down. Saute 20 minutes till deep golden-brown color. Shake pan now and then so chicken doesn't stick to the bottom.
Turn chicken pieces. Sprinke half the tarragon into the butter. Saute chicken 20 minutes more. Remove chicken to large plate or platter. Pour grease out of skillet into a cup.
Remove root end of scallions. Slice scallions lengthwise, then cut them up in thin slivers crosswise. Add scallions and other half of tarragon to skillet. Return 1 tablespoon of grease from cup to skillet.
Cook, stirring, 1 minute over medium heat. Pour in chicken broth. Cook and scrape the bottom of skillet with wooden spoon to swirl all collected bits into broth. Let bubble 1-2 minutes. Pour all over chicken
3 c Flour
3 c Sugar
1 c Cocoa
3 ts Baking powder
1/8 ts Salt
1 c Butter, melted
1 1/2 c Milk
3 ts Vanilla
1/4 c Cream, light
Sift all the dry ingredients together. Make a well in center. Add the butter, milk and vanilla. Beat 5 minutes. Add the eggs, one at a time, alternating the cream, beat well after each addition. Pour the batter into a greased and floured 10-inch tube pan. Bake in a 325 degree (F) oven for 1 1/4 hours. Cool on a rack and the remove from the pan.
Source: America's Country Bed and Breakfast Inn Cookbook Originally posted by: Dale Lovell Posted by: Kim Smith, cooking echo, August 7, 1991
2 1/2 lb Pork butt, fine ground
2 1/2 lb Chicken breast, fine ground
2 tb Salt
3 ts White Pepper
3 ts Quatre-epices
6 tb Rice flour
6 c Milk
Mix flour and milk thoroughly. Avoid lumps. See recipe for Quatre-epices Author: Jerry Predika
1/2 cup unsalted butter
3/4 cup sugar
2 ounces unsweetened chocolate, melted and cooled
1 teaspoon vanilla
Shell 1 1/2 cups crushed chocolate wafer cookies
(oreo cookies with cream centers removed w 6 tablespoons butter, melted
In mixer bowl, cream butter, gradually add sugar, creaming till light. Blend in chocolate and vanilla. Add eggs, one at a time, beating 3 minutes after each addition, on medium speed of electric mixer. Turn into pie shell. Chill several hours.
Use oreo cookies with cream centers scraped off (or chocolate wafer cookies, but I like oreos the best.) Combine cups crushed cookie crumbs with melted butter. Press into 8-inch or 9-inch pie plate (I use a glass one). Bake at 375 F for 10 minutes and then let cool completely before filling (I often make the shell one day and the filling the next - just cover shell with plastic wrap after it has cooled to keep it fresh till you fill it.)
1/2 c Oatmeal
2 ts Honey
1/4 ts Salt; (1/4 to 1/8)
3/4 c Flour
1/4 ts Soda
1/4 c Butter; (soften first)
4 tb Buttermilk
Recipe by: Internet Do not grease cookie sheet. Grind 1/2 cup oatmeal in blender until fine. Add honey, salt, flour and soda. Cut in butter. Add buttermilk. Roll very thin, cut with animal cookie cutters. Bake at 400 degrees until brown (10 to 12 minutes). Bake leftover pieces too. -----
1 pk Yeast
3 c Better for Bread white flour
1 ts Salt
1 ts Sugar
1 c Water (very warm)
1 c Sourdough starter
Put all the ingredients into pan in the order listed. Select either the "white" or "oat/French" bread setting, turn the brown control on the side all the way up to the darkest setting and push start. Use "regular" cycle instead of "Turbo." At 2,500-foot altitude, remove 2 tbs. bread flour and substitute it with 2 tbs. Gluten.
|5||pound||bones, beef, with marrow|
|2||pound||short rib plate|
|2||oz||ginger, unpeeled, fresh|
|4||each||parsnip, cut into 2 inch pieces|
|2||each||scallion, thinly sliced|
|2||each||onions, sliced paper-thin|
|1/4||cup||hot chili sauce, (tuong ot or nuoc cham)|
|1||pound||rice, stick, dried, 1/4 inch wide|
|1/2||cup||nuoc mam, (vietnamese fish sauce)|
|2||cup||bean sprouts, fresh|
|2||each||chile peppers, red, fresh, sliced|
|2||each||lime, cut into wedges|
|2||each||garlic, cloves, flattened|
|*Leave onion unpeeled, and stud with eight whole cloves.|
In order to cut the beef into paper-thin slices, freeze the pieces of meat for 30 minutes before slicing.
The night before, clean the bones under cold running water and soak overnight in a pot with water to cover at room temperature. (This will help loosen the impurities inside the bones. When heat is applied, these impurities are released and come to the top much faster and can be removed, therefore, producing a clear broth.)
Place the beef bones, oxtails and short rib plate in a large stockpot. Add water to cover and bring to a boil. Cook for 10 minutes. Drain. Rinse the pot and the bones.
Return the bones to the pot and add 6 quarts of water. Bring to a boil. Skim the surface to remove the foam and fat. Stir the bones in the bottom of the pot from time to time to free the impurities. Continue skimming until the foam ceases to rise. Add 3 quarts more water and bring to a boil. Skim off all the residue that forms on the top. Turn the heat to low and simmer.
Meanwhile, char the clove-studded onions, shallots and ginger directly over a gas burner or under the broiler until they release their fragrant odors. Tie the charred vegetables, star anise and cinnamon stick in a double thickness of dampened cheesecloth. Add the spice bag, parsnips and salt to the simmering broth. Simmer for 1 hour.
Remove the short rib plates. Pull the meat away from the bones. Reserve the meat and return the bones to the pot. Simmer the broth, uncovered, for 4 to 5 hours. Keep an eye on it; as the liquid boils away, add enough fresh water to cover the bones.
Meanwhile, slice the beef sirloin against the grain into paper-thin slices, roughly 2 by 2 inches in size. Slice the reserved short rib meat paper-thin. Set aside.
In a small bowl, combine the scallions, coriander and half of the sliced onions. Place the remaining sliced onions in a small bowl and stir in the hot chili sauce. Blend well.
Soak the rice sticks in warm water for 30 minutes. Drain and set aside. When the broth is ready, remove and discard all of the bones. Strain the broth through a strainer or colander lined with a double layer of dampened cheesecloth into a clean pot. Add the fish sauce and bring the broth to a boil. Reduce the heat and keep the broth at a bare simmer.
In another pot, bring 4 quarts of water to a boil. Drain the noodles, then drop them in the boiling water. Drain immediately. Divide the noodles among 4 large soup bowls. Top the noodles with the sliced meats. Bring the broth to a rolling boil. Laddle the broth directly over the meat in each bowl (the boiling broth will cook the raw beef instantly). Garnish with the scallion mixture and freshly ground black pepper.
Serve the onions in hot chili sauce and the accompaniments on the side. Each diner will add these ingredients as desired.
2 Long, narrow eggplants
(about 1 lb. each), sliced Crosswise 1/4-inch thick 1 1/2 ts Salt
2 1/4 c Extra-virgin olive oil
1/4 ts Freshly ground pepper
6 oz Fresh mozzarella cheese,
Sliced 1/8-inch thick 1 cn (2 oz.) anchovy fillets
1/4 c Fresh basil leaves plus
Several sprigs for garnish 3 Eggs
1/2 c All-purpose flour
3 c Fresh Italian bread crumbs
Marinara Sauce as Accompaniment (optional) 1. Layer the eggplant slices in a colander, sprinkling each layer with the
salt. Set aside to drain for at least 1 hour. Pat the eggplant dry with paper towels. 2. Preheat the oven to 375F. Using 1/4 c. of the olive oil, brush both sides of each eggplant slice. Arrange the slices in a single layer on 2 large baking sheets. Bake for 15 to 20 minutes, turning once, until the eggplant is tender when pierced with a fork but still holds its shape. 3. Remove from the oven; season with eggplant with the pepper. Cover half the eggplant with mozzarella. Finely chop the anchovies and basil together; sprinkle over the cheese. Cover with the remaining eggplant slices to form sandwiches. 4. In a medium bowl, beat the eggs with 2 teaspoons of water and 2 teaspoons of the olive oil. Coat the eggplant sandwiches with the flour, dusting off any excess. Dip into the beaten egg, then coat the sandwiches thoroughly with the bread crumbs, pressing gently to adhere. 5. In a large heavy skillet, heat the remaining oil over moderately high heat to 375F or until a small bread cube browns in about 1 minute. Fry the eggplant sandwiches in small batches until golden, 1 to 2 minutes per side. Remove with a slotted spoon and drain on paper towels. Arrange the sandwiches on a platter or plates and serve on their own or with Marinara Sauce, garnished with sprigs of fresh basil. (The eggplant sanndwiches can be assembled and fried early in the day. Set aside on a cookie sheet at room temperature and reheat in a 400F oven for about 5 minutes just before serving.)