28 Gulf shrimp (#11-15, with heads on) 20 small new potatoes 1/4 cup pine nuts 1 1/2 cups fresh basil leaves 1 clove garlic 1/2 cup grated Parmesan cheese 1/4 cup grated Pecorino cheese 1 cup olive oil Salt and pepper to taste 1/2 cup cooked chickpeas (ceci) 1/2 cup fresh mint -- leaves only Juice of 1 lemon 1 whole egg 1 clove garlic 1 cup extra virgin olive oil Salt and pepper to taste Boil the potatoes with skins on until tender, drain and cool. Peel shrimp, leaving head and tail piece on. Thread 7 each onto bamboo skewers. Season with salt and pepper and refrigerate. Preheat barbecue. Cut new potatoes into quarters and place in mixing bowl. Place pine nuts, basil leaves, garlic, Parmesan, Pecorino and 1/2 cup olive oil in blender and grind until very fine (about 45 seconds). Add remaining oil in drizzle to form smooth yet very thick sauce and set aside. In another processor, place ceci, mint, lemon juice, egg, garlic and half cup of olive oil and blend until smooth, or 1 minute. Slowly drizzle in remaining oil to create a creamy sauce. Dress the potatoes with half the pesto and place in center of one of 4 plates. Grill spiedini for 3 minutes per side and place one on each plate. Cover shrimp with remaining pesto and drizzle with aioli. |
3/4 c Marg; softened 3/4 c Shortening 1 1/2 c Brown sugar, lt; packed 3/4 c Sugar 3 ea Eggs 3 T Corn syrup, lt 3 T Water 3 t Vanilla 3 3/4 c Flour; unsifted 1 1/2 t Baking soda 3/4 t Salt 3 c Chocolate chips; semi-sweet Cream marg, shortening, sugars, eggs,corn syrup, water and vanilla; beat well. Combine flour, baking soda, salt; add to creamed mixture. Beat well. Stir in chips. Drop by rounded teaspoonfulls. Bake at 350 deg. for 15 min. Allow to cool on cookie sheet for 1 min. then remove to cooling racks until completely cooled. |
5 Very ripe bananas Juice of 1 lemon 1/4 c Raisins At least 1 day before, place bananas in fridge to blacken. Mash bananas till almost smooth. Add juice & raisins. In a pot, bring to a boil, stirring constantly till mixture thickens, about 10 minutes. Cool slightly before serving. Can be stored in the fridge for 2 or 3 weeks. Serve with jolof rice. Makes 1 cup. "Vegetarian Times" December, 1993 |
1/2 lb Chedder cheese, finely -grated 3 oz Package cream cheese, -softened 3 tb Sherry 1/4 c Coarsely chopped, pitted -ripe olives 1/2 ts Worcestersire sauce 1 ds Onion salt 1 ds Garlic salt 1 ds Celery salt 1/2 c Coarsely snipped dried beef Several days ahead or day before serving, mix in a large bowl with mixer at medium speed the chedder cheese, cream cheese, sherry, ripe olives, Worcestershire sauce, onion salt, garlic salt and celery salt. Now shape mixture into a ball, wrap in foil, then refirgerate until needed. About 30 minutes before serving, remove foil from cheese ball. Reshape into ball with hands, then roll it in the dried beef until it is thoroughly coated. Makes about a 3-inch ball. |
------------------------------PATTI - VDRJ67A------------------------------ 1/2 c Butter or margarine; soften 1/2 c Sugar 1/4 c Light brown sugar; packed 1 ts Vanilla 1 Egg 1 c Flour 1/4 ts Salt 1/2 ts Baking soda 1 c White chocolate chips 1/2 c Flaked coconut 1 c Macadamia nuts; chopped, - lightly toasted Preheat oven to 375~. Cream butter until light. Gradually add sugars, creaming well until blended. Beat in vanilla and egg. Stir together flour, salt and baking soda. Add flour mix to creamed mix, blending well. Stir in white chocolate, nuts and coconut. Drop by level tablespoonfuls onto ungreased cookie sheets. Bake for about 12 minutes or until golden. Remove to wire racks to cool. NOTE: White coating chocolate may be substituted for white chocolate chips. It can be cut into chip size pieces. |
14 oz Udon noodles 2 tb Extra-virgin olive oil 1/4 c Lemon juice 2 tb Lemon zest 1 ts Coarsely ground black pepper 1/2 c Vegetable stock 1/2 c Coconut, grated 2 c Slivered snow peas 1 ts Salt 1/4 c Cilantro, chopped 1/4 c Basil, chopped Cook udon noodles in salted water according to package instructions, till tender but firm. Drain. Heat 1 tb oil in skillet, add lemon juice, zest, pepper, stock & coconut. Bring to a boil. Cover & cook over moderate heat for 2 minutes. Add snow peas & continue to cook for 1 minute. Remove pan from heat, add drained noodles & stir to blend. Season with salt. When cooled, add herbs & mix. Drizzle with remaining oil & garnish with cilantro. |
2 c Unsifted all purpose flour 3 ts Baking powder 2 tb Sugar 1/2 ts Salt 4 tb Butter 2 Eggs, beaten; see note 1/3 c Heavy cream 2 ts Sugar Recipe by: From the 1966 _SUNSET_Cook_Book_of_Breads_ I often add dried cranberries and minced orange zest to the dry ingredien= ts before adding the eggs and cream. Note: Reserve 1 Tablespoon egg white for brushing on top. Preheat oven to 400 degrees. Combine flour, baking powder, 2 Tablespoons sugar and salt. Cut in butte= r with your fingers, a fork or two knives. Beat eggs slightly with cream, = and stir into flour mixture. Turn out onto a lightly floured surface and kne= ad only until dough sticks together. Divide in two parts. Rolls each part = out into a circle that is 1" thick and 6" in diameter. Cut each circle into = 4 wedges, and put wedges on ungreased baking sheet. Bake for 15 minutes. ----- |
2 c Raisin bran 1/2 c Flour 1/2 c Wheat germ - or oat bran 1/4 c Brown sugar 2 ts Baking powder 1 ts Apple pie spice 1/2 ts Salt 1 ts Grated lemon rind 1 c Finely chopped apple 2 Egg whites 2/3 c Apple juice 1/3 c Skim milk 3 tb Oil In a large bowl combine cereal, flour, wheat germ, brown sugar, baking powder, seasonings and apple; set aside. In a small bowl combine egg whites, apple juice, milk and oil. Mix well. Add liquid mixture to dry ingredients; stirring just until moistened. Line muffin cups with paper baking cups or spray bottoms only with cooking spray; fill 2/3 full. Bake at 425 F. for 12 to 15 minutes. per muffin: 119 Kcal 4.1g fat (0.5g sat fat) 29% CFF 210mg Na 1.8g fiber (3.3g PRO/ 4.1g FAT/ 18.9g CHO) NOTES : 1. FAT: Try using unsweetended applesauce, pureed prunes, or drained yogurt in place of part or all of the oil. (with no oil, per muffin: about 91 Kcal, 0.7g fat) 2. SODIUM: Using low-sodium baking powder would save about 60mg Na per muffin. The salt is adding about 89mg Na to each muffin. |
-----------------------------------CRUST----------------------------------- 2 c Unbleached Flour 1/2 t Salt 2 t Sugar; Granulated 4 T Butter; Chilled, * 3 T Shortening; Chilled 5 T Water; Cold ----------------------------------FILLING---------------------------------- 1/2 c Cottage Cheese 1 c Heavy Cream 1/4 c Cream Sherry 3 Eggs; Large 2 Egg Yolks, Large 1/3 c Sugar; Granulated 2 T Rosewater 1/2 t Nutmeg; Grated 1/4 t Cinnamon; Ground 1/4 c Currants; Dried * DO NOT use margarine in this recipe. ~------------------------------------------------------ ~----------------- CRUST: Sift together the flour, salt and sugar into a medium-sized mixing bowl. Add the butter to the flour all at once. Mix together until well blended. Then add the shortening and continue to blend by cutting it into the flour mixture. The mixture will begin to look like crumbs or small pebbles. It will have the texture of oatmeal. Sprinkle the water over the dough, distributing it evenly throughout. The dough will be come sticky and cling together. Gather it into a ball and wrap it in plastic wrap. Chill for at least 30 minutes. Preheat the oven to 450 degrees F. When the pastry has chilled, roll it out on a pastry board to a thickness of 1/8-inch. The easiest way is to roll the dough between 2 sheets of waxed paper. Roll the dough up onto the rolling pin and transfer it to a 9-inch pie tin. Gently press it into the tin without stretching it. Use the excess pastry to make flutes or cut away the excess with a sharp knife or scissors. Prick the bottom of the pastry shell thoroughly to prevent trapped air from bubbling the dough. Butter a sheet of aluminum foil and place the foil down into the shell. Weight it down with weights or beans to keep the crust from lifting up. Bake the crust for 7 to 10 minutes then remove the weight and the foil. Return the crust to the oven and continue baking for another 8 to 10 minutes or until the crust is lightly browned. If you have difficulty rolling out the dough, do not reroll it; just patch the tears or holes. Rerolling will make the pastry tough. FILLING: Preheat the oven to 350 degrees F. Press the cottage cheese through a sieve. In a small saucepan, gently heat the cream and the sherry until steamy, do not allow it to scorch. In a mixing bowl, beat together the eggs, egg yolks, sugar, rosewater, and the spices until frothy -- about 5 minutes. In a large mixing bowl, beat the cottage cheese until it is smooth then add the egg mixture and blend well. Add the hot cream and sherry slowly to the cheese mixture and beat until well blended. Stir in the currants and pour the mixture into the prepared crust. Bake for about 30 minutes, then allow to cool. Chill and sprinkle with cinnamon. |
1/3 c Lime Juice 1 T Vegetable oil 1 T Honey 6 x Chicken Breast Halves * 12 x Pearl Onions, peeled 1 x Lg Green Pepper ** 1 x Papaya, peeled ** 1 1/2 c Fresh Pineapple Chunks * 4 oz each, skinned, boned, cut into 1 1/2" pieces ** seeded, and cut into 2" pieces Combine lime juice, vegetable oil, and honey in a shallow dish. Add chicken; toss gently. Cover and marinate in rfrigerator 8 hours or overnight, stirring occasionally. Remove chicken from marinade, reserving marinade. Alternate chicken, onion, pepper, papaya, and pineapple on 6 (12") skewers. Coat grill rack with Pam; place rack on grill over medium-hot coals. Place kabobs on rack, and cook 15-20 minutes or till done, turning and basting frequently with reserved marinade. PER SERVING: 222 calories, 26.6 g protein, 5.7 g fat, 16.4 g carbohydrates, 70 g cholesterol, 1.5 mg iron, 66 mg sodium, 36 mg calcium. |