1 1/2 lb Green beans. Trim and then
Cut in half cr 1 1/2 Inches fresh ginger, 1 inch
-thick;Peel and chop 10 Cloves garlic, peeled
1 c Water
4 tb Vegetable oil
3 ts Whole cumin seeds
2 ts Ground coriander seeds
2 md Tomatoes, peeled and finely
Chopped to tas Salt Freshly ground pepper 3 tb Lemon juice (or to taste)
1. Put ginger and garlic into a food processor and add 1/2 cup water.
Blend until fairly smooth. 2. Heat the oil in a wide, heavy saucepan over a medium flame. When
hot, put in the cumin seeds. Stir for half a minute. 3. Pour in the ginger-garlic paste. Stir and cook for about two
minutes. Put in the coriander and stir a few times. 4. Put in the chopped tomatoes. Stir and cook for 2 minutes mashing
the tomato pieces with the back of a slotted spoon. 5. Put in the beans and salt and one cup of water. Bring to simmer.
6. Cover, turn heat to low and cook for 8-10 minutes or until the
beans are tender enough. 7. Remove the cover. Add the lemon juice and a generous amount of
freshly ground pepper. 8. Turn up the heat and boil away the remaining liquid, stirring the
beans gently as you do so. Recipe By : Somesh Rao
1 Tablespoon Mazola Corn Oil
4 Thin Rib Or Loin Pork Chops (About 1 Lb)
1/2 Cup Hellmann's Dijonnaise Creamy Mustard Blend
1/4 Cup Apricot Preserves
1/4 Cup Sliced Green Onions
1 Tablespoon Soy Sauce
1. In large skillet heat corn oil over medium-high heat. Add pork chops; cook until lightly browned on both sides and thoroughly cooked. Remove chops from skillet; drain fat.
2. In small bowl combine creamy mustard blend, apricot preserves, green onions and soy sauce; pour into skillet. Cook over low heat, stirring until slightly thickened.
3. Return pork chops to skillet, turning to coat. Heat through.
-----CRUST----- 1 package DH Golden Sugar Cookie Mix
1/2 cup Finely chopped pecans*
-----FILLING----- 1 1/4 cup Frimly packed brown sugar
2 tablespoon Flour
3 package (8oz) cream cheese -- softened
3 Eggs -- lightly beaten
1 1/2 teaspoon Vanilla
1 ounce Unsweetened chocolate -- melted
25 Pecan halves
Caramel flavor topping(opt.)
* For added flavor,toast pecans before chopping.
Spread pecans in single layer on baking sheet. Toast in 350 F oven for 3-5 minutes or until fragrant. Cool completely.
1. Preheat oven to 350 F.
2. FOR CRUST: combine cookie mix, contents of buttery flavor packet from Mix, 1 egg and chopped pecans in large bowl. Stir until thoroughly blended. Press mixture into bottom of ungreased 9-inch springform pan. Bake at 350 F for 20-22 minutes or until edge is light brown and center is set. Remove from oven.
3. FOR FILLING: Combine brown sugar and flour in small bowl; set aside. Place cream cheese in large bowl.
Beat at low speed with electric mixer, adding brown sugar mixture gradually. Remove one cup of batter to small bowl, add melted chocolate. Pour remaining plain batter onto warm crust. Drop spoonfuls of chocolate batter over plain batter. Run knife through batters to marble. Arrange pecan halves around top edge.
Bake at 350 F for 45-55 minutes or until set. Loosen cake from sides of pan with knife or spatula. Cool completely on rack. Refrigerate 2 hours or until ready to serve.
4. To serve, remove sides of pan. Glaze top of cheesecake with store bought caramel flavor topping.
Cut into slices and serve with additional caramel flaovor topping, if desired.
From Duncan Hines-- Favorite Brand Name Recipes-- Fabulous Fall Baking.
1/4 c Butter
4 Apples; Med., Peel, Slice
1/2 Onion; Red, Chopped
1 Red Cabbage; Head,Fine Shred
1 c Red Wine
4 Cloves; Whole
1/3 c Brown Sugar
2 Bay Leaves
1/4 c Vinegar
1/4 c Butter
Lemon Juice;Of 1/2 Med.Lemon Melt butter in 4-quart Dutch oven. Add apples and onions, saute slightly. Add finely shredded cabbage, red wine, cloves, sugar, and bay leaves. Simmer, covered, for 1 hour, then add the remaining ingredients. Heat to melt the butter and serve immediately.
|1||pound||turkey, cutlets, cut 1/2 inch strips|
|3/4||pound||chorizo, or other sausage, cut in slices|
|1||each||onion, thinly sliced|
|1||each||bell pepper, red|
|1 1/4||tablespoon||olive oil|
|2||each||chilies, red, hot, dried|
|1 1/2||cup||rice, long grain|
|1/2||cup||wine, dry, white|
|1 3/4||cup||chicken stock|
|8||oz||tomatoes, italian, can|
|1||salt, and pepper, ground|
|3/4||cup||peas, frozen, thawed|
|Heat oil in a 3 quart dutch oven; add turkey and saute until lightly browned, about 4 minutes. Add sausage and saute it until lightly browned. Add the onions, chiles, thyme, and bay leaf; cook over low heat until onions soften, about 5 minutes. Add the bell pepper and rice, stirring to coat with oil. Add the wine, chicken stock, tomatoes, saffron, 1/4 tsp salt and 1/4 tsp pepper. Bring to boiling; reduce heat and simmer, covered until rice is tender, 18 to 20 minutes. Remove from heat; stir in peas; cover and let stand for 2 minutes; adjust seasonings and serve immediately.|
2 Tablespoons olive oil
2 Cloves Garlic -- crushed
2 Large portabella mushrooms
2 Thick Slices red onion
4 Thick Slices crusty rustic style bread
4 Ounces chevre -- (goat cheese)
2 Tablespoons roasted garlic mayo
fresh arugula leaves or lettuce salt & freshly ground pepper
Mix olive oil with crushed garlic until smooth. Brush mushrooms and red onion w ith olive oil mix. Grill on both sides until done - about 5 minutes per side. S alt & pepper to taste. Grill bread on both sides. Spread one piece with mayo an d the other with chevre. Fill with mushroom, onion slices and arugula.
Adapted from Napa Valley Kitchens recipe booklet.
busted by Judy R.
|1/2||cup||56-60% vegetable oil spread|
|1 1/2||cup||hershey's syrup|
|1||easy drizzle (recipe follows) OR powdered sugar (optional)|
|Heat oven to 350 degrees. Spray 13x9x2 inch baking pan with vegetable cooking spray.|
In medium microwave-safe bowl, place vegetable oil spread. Microwave at HIGH (100%) 1 minute or until melted. Stir in sugar. Add eggs, one at a time, beating with spoon after each addition, until mixed well. Add syrup; stir until blended. Gradually add flour and cocoa, beating with spoon until smooth.
Pour batter into prepared pan. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
Prepare EASY DRIZZLE; spoon over top of brownies or sprinkle with powdered sugar, if desired. Cut into bars. 36 brownies.
In small bowl, mix 3/4 cup powdered sugar and 1 to 2 tablespoons skim milk until thin enough to pour from the end of a spoon.
NUTRITIONAL INFORMATION PER 1 BROWNIE WITHOUT GARNISH
90 Calories; 1 g Protein; 16 g Carbohydrate; 2.5 g Total Fat (0.5 g Saturated Fat) 20 mg Cholesterol; 30 mg Sodium
-------------------------RIVAL CROCK-POT COOK BOOK------------------------- 2 lb Ground chuck
Or beef 2 md Onions, chopped
2 Green peppers, chopped
28 oz Tomatoes
8 oz Tomato sauce
1 c Water
2 1/2 ts Chili powder
2 1/2 ts Salt
2 ts Worcestershire
Sauce 1 c Raw rice (converted)
Brown beef in skillet and drain off fat. Put all ingredients in CROCK-POT. Stir thoroughly. Cover and cook on Low 6 to 8 hours. (High: 3 hours).
1 lb Caribou meat
1 lg Onion, chopped
1 Inch ginger root;
-finely chopped 2 cl Garlic, minced
1 ts Pepper to taste
1 ts Cumin powder
1 ts Tumeric
1/2 ts Salt or to taste
2 tb Mustard oil
1/2 c Water or broth
Heat oil in a pan and add the tumeric, then the remainder of the spices except for the garlic, and mix well. Cut the meat into bite-sized pieces and add, frying until it becomes brown. Add the garlic, then the water. Simmer gently until the meat is tender and the sauce has thickened somewhat, about 30 or more minutes.
8 Fresh Peaches
4 Eggs; separated
3/4 c Sugar
1/4 c Lemon juice
4 tb Peachtree Scnapps Liqueur
1. Peel and slice aboout 1 to 1 1/2 lbs. (enough to
make 1 cup) of the peaches. Place sliced peaches in food processor, food mill or blender to puree peaches. Refrigerate puree. 2. In top of a double boiler, beat egg yolks with 1/2 c of sugar until thick and lemony in color. Stir in the lemon juice and the peach liqueur. Cook over hot water, stirring constantly, until mixture has thickened, about 4 minutes. Cool to room temp. and fold in peach puree. Chill in refrigerator. 3. In mixing bowl, beat egg whites until foamy. Gradually add remaining 1/4 c sugar, beating until meringue is stiff. Fold into peach mixture. Spoon peach mousse into 8 custard cups and freeze. 4. Before serving, peel and slice remaining peaches. To serve, unmold frozen mousse onto individual dessert plates and garnish with sliced peaches. Mousse tastes best if allowed to stand and soften 5 to 10 minutes before serving. Source: Stanford Court Hotel Judy Garnett