1 Onion, sliced
1 Onion, chopped
1 Clove garlic
2 tb Peanut oil
1 c Diced butternut squash
1 c Chicken broth
1/2 c Raisins
1 ts Ground turmeric
1 ts Ground cinnamon
1/2 ts Ground ginger
15 oz Garbanzo beans (chick-peas)
2 c Hot cooked rice
Cook onions and garlic in oil in 3 quart saucepan, stirring frequently until tender, about 7 minutes. Add remaining ingredients except garbanzo beans and rice. Heat to boiling. Reduce heat. Cover and cook until squash is tender, about 8 minutes. (Note: acorn squash may also be used). Stir in garbanzo beans. Serve over rice.
4 to 4 1/2 pou trimmed filet mignon, tied at room tempera
2 tablespoons each minced fresh rosemary
and thyme leaves, or 1 tablespoon each dried rosemary and thyme leaves,crumb 1 tablespoon finely minced garlic
2 teaspoons cracked black pepper, or to taste
1 1/2 teaspoons kosher salt, or to taste
For the sauce: 2/3 cup minced shallots
2/3 cup plus 3 tablespoons Madeira
1 1/2 teaspoons each minced fresh rosemary
and thyme leaves, or 1/2 teaspoon each dried rosemary and thyme lea crumbled 1 bay leaf
3 cups beef stock or broth
1 tablespoon tomato paste
2 tablespoons arrowroot or cornstarch
Preheat oven to 525 degrees F.
Pat meat dry. In a small bowl combine rosemary, thyme, garlic, pepper and salt. Rub mixture onto meat and arrange meat on a rack in a roasting pan. Roast meat for 45 to 50 minutes, or until a meat thermometer inserted in the thickest part of the meat registers 130 to 140 F. for medium- rare. Transfer meat to a cutting board and let rest, loosely covered, for 10 minutes.
Make the sauce: In a saucepan combine the shallots, 2/3 cup of the Madeira, the thyme, rosemary and bay leaf and reduce the mixture to 1/3 cup. Add the stock and tomato paste and simmer, stirring occasionally, for 20 minutes.
In a small bowl combine the remaining Madeira with the arrowroot until smooth and whisk it into the sauce. Simmer for 5 minutes more, or until lightly thickened. Keep warm. Before serving, strain into a sauceboat.
3 tablespoons lowfat mayonnaise
1 teaspoon dijon mustard
1/2 teaspoon turmeric
1/2 teaspoon curry powder
8 ounces firm tofu -- lowfat, well drained
1/2 cup shredded carrots
1 tablespoon onion -- finely minced
salt and pepper -- to taste 2 large whole-wheat pita breads -- cut in half
In a bowl, combine mayo, mustard, turmeric and curry powder. Gently stir in tofu, carrots and onion. Add salt and pepper to taste and toss to combine. Chill.
Spoon into pita pockets and serve.
1 1/2 kg ground pork (shoulder cut)
1 1/2 kg ground beef (brisket, round, or sirloing)
2 tsp dried sage
2 tsp crushed red pepper
2 tsp paprika
2 tsp ground cumin
2 tsp dried sweet basil
2 tsp aniseed
2 tsp dried oregano
dash salt and ground black pepper
1. Mix the meats with the spices. For sausage links, attach 6 cm sausage casings to the stuffer nozzle on a hand meat grinder. Stuff the casings to the desired length, cut the links, and secure the ends with string.
2. Barbecue at 225F/110C for 2 hours or slow-smoke at 185F/85C for 4 hours. For sausage patties, form the meat mixture into a roll and cover with wax paper. Slice the roll into patties and peel off the wax paper. Patties can be fried or grilled.
Difficulty : moderate - patience needed. Precision : measure ingredients.
--------------------------PLUNDERTEIG - 1/3 RECIPE-------------------------- Egg; beaten Candied fruit; diced fine Cinnamon Sugar Apricot preserves -------------------------MANDELFULLE (ALMOND PASTE------------------------- 1 c Blanched almonds
1/2 c Sugar
1 Egg; beaten
Make the Plunderteig and chill it. Roll 1/3 of the dough out 1/2" thick. Cut it into 3" triangles and brush each triangle with beaten egg. Place a tablespoon or so of the almond paste, shaped in a small roll, on the base of each triangle. Cover each triangle with 1 tablespoon of the candied fruit and sprinkle them with a little cinnamon sugar. Roll up the triangles and shape them gently into crescents. Brush them with beaten egg and let them rise, covered, on a buttered baking sheet in a warm place until they double in bulk, about 1 1/2 hours. Bake in a 350 degree F. oven (moderate) for 20 minutes, or until they are puffed and golden brown. Brush them immediatelyh with apricot preserves. Mandelfulle: Grind the almonds and stir in the sugar. Add the egg and beat until the paste is very smooth. Source: Gourmet's Old Vienna Cookbook
1 1/2 c All-purpose flour
1 1/2 c Packed brown sugar, divided
1/2 c Butter, softened
1 c Pecan halves
2/3 c Butter
1 c Milk chocolate pieces
Combine flour, 1 cup brown sugar and softened butter in large mixer bowl. Beat at medium speed of electric mixer 2-3 minutes or until mixture resembles fine crumbs. Pat mixture evenly onto bottom of ungreased 13x9" baking pan. Sprinkle pecans evenly over crumb mixture. Combine 2/3 cup butter and remaining 1/2 brown sugar in small saucepan. Cook and stir over medium heat until entire surface is bubbly. Cook and stir 1/2 to 1 minute more. Pour into pan, spreading evenly over crust. Bake in 350'F. oven 18-20 minutes or until entire surface is bubbly. Remove from oven; immediately sprinkle with chocolate pieces. Let stand 2-3 minutes to sllow chocolate to melt; use knife to swirl chocolate slightly. Cool completely in pan on wire rack. Use sharp knife to cut into 48 bars. Makes 48 bars.
1/2 c Butter or margarine
1 c C and H Brown Sugar
-- firmly packed 2 c Quick cooking rolled oats
1/4 ts Salt
1 ts Baking powder
Combine butter and sugar in saucepan; cook and stir until butter melts. Remove from heat. Stir in remaining ingredients; mix well. Pour into greased 8-inch square pan. Bake in 350 degree oven 25 minutes. Cool; cut into 24 bars. NOTE: Cookies will seem soft when baked, but will harden when cold. Reprinted with permission from: Bar Cookies from the C and H Sugar Kitchen by Jean Porter Electronic format by Karen Mintzias
1/2 c Shredded Red Cabbage
1/2 c Shredded Green Cabbage
1 md Carrot, Pared, Grated
1/4 c Low Fat Yogurt
1/4 ts Ground Cumin
1/8 ts Salt
1 pn Fresh Ground Pepper
Combine all ingredients in a medium mixing bowl. Serve at once or refrigerate and serve cold. 49 calories per serving. From: Syd's Cookbook.
8 oz Cream Cheese -- softened
1/2 c Raspberry Preserves --
Seedless 1 tb Flour
6 dr Red Food Color
3/4 c Unsalted Butter
4 oz Unsweetened Chocolate
3/4 c Sugar
1 c Flour
1/2 ts Baking Powder
1/2 ts Salt
3 tb Chambord
2 oz White Chocolate
4 ts Oil
Filling----- Brownie----- Glaze-----
Preheat oven to 350. Lightly grease 9-inch springform pan. In a small bowl, combine all filling ingredients. Beat 1 minute at medium speed; set aside. In a medium saucepan, melt butter and chocolate over low heat, stirring constantly. Remove from heat and cool slightly. Add sugar and 3 eggs; beat well. Stir in flour, baking powder and salt. Stir in Chambord. Spread half of chocolate mixture in bottom of greased pan. Spread filling over chocolate. Spread remaining chocolate mixture over filling. Bake for 37-42 minutes or until center is set. Cool on rack 5 minutes; run knife around edge of pan to loosen. Cool completely; remove from pan. Melt glaze ingredients over double boiler. Spread glaze on top of brownie and cool. From: Real Thai: The Best Of Thailand's
1 c Pineapple; crushed (20 oz)
1 c Margarine
1 c Brown sugar; packed
1 c Granulated sugar
4 c Carrots; shredded
1 c Raisins
2 ts Vanilla extract
3 c All purpose flour
2 ts Baking soda
1 ts Ground cinnamon
1 ts Ground ginger
1/2 ts Salt
Drain pineapple well. Cream margarine and sugars until light and fluffy. Beat in eggs. Beat in pineapple, carrots, raisins and vanilla extract. Combine remaining ingredients. Gradually, beat into pineapple mixture until well blended. Pour into 4 greased and floured mini loaf pans ( 5 3/4 x 3") or a 13 x 9" baking pan. Bake in a 350 degree oven for 40 minutes (50 to 60 minutes with larger loaf) or until toothpick inserted comes out clean. Cool, completely. Spread with Silk Frosting, if desired.