9 ounces dried European soldier beans 6 ounces mild Gorgonzola cheese 1/2 cup minced fresh sage (you may substitute fresh rosemary, but not dried sage) 1/2 cup extra-virgin olive oil The first step in cooking most dried legumes is soaking them. The traditional method of soaking beans calls for a soak of 6 to 12 hours. After picking the beans over and washing them, you should cover them with tepid water until they're submerged far under the surface of the water. Change the water a few times, especially if your kitchen is warm. There is a shorter way to soak your beans, if you want to be more spontaneous. Pick over and wash the beans, then cover them entirely with hot water in a large saucepan. Boil the beans for 2 minutes, then cover with a lid, remove pot from heat, and let soak for an hour. When ready to cook, rinse the beans (soaked either way) in tepid water. Cover the beans by 2 inches with unsalted cold water in a medium saucepan. Bring to boil, reduce heat, and cover partially. Cook for 60 to 90 minutes, or until beans are soft. The beans should be covered by water at all times; you will probably have to add more water to the beans to keep them completely immersed. Keep a kettle of water at a simmer for this purpose When the beans are done, drain them and put them in a mixing bowl. Add the remaining ingredients and stir well so that the cheese melts in and the sage is well dispersed. Season well with salt and pepper. Serve warm. |
1 box Jiffy cornbread muffin mix (this works best for this recipe) 1/2 vidalia onion -- Minced 3 garlic cloves -- minced (3 to 4) 2 + Jalapenos -- minced or 4+ serranos if you want it hotter 1/2 cup Monterey jack -- shredded 1/2 cup cheddar -- shredded Make-up the batter according to instructions on box. Next saute the onions and garlic in pan with 1/2 tablespoon butter or olive oil. Saute onions until translucent. Fold onions,garlic, chiles and cheeses into the batter. pour batter into muffin molds and bake per instructions on the box (I believe it is 350 degrees for 10-12 minutes, but I could be wrong). It is excellent! For non C-H just don't add the chiles. They are good with any meal and one of my favorite breakfast foods. Crazy Coyote Howlin'' for Habaneros |
| Ingredients | |||
| 1 1/2 | cup | unsweetened coconut milk | |
| 1 1/2 | tablespoon | green curry paste | |
| 2 1/2 | pound | chicken, boneless, sliced into 1-inch strips | |
| 1 | cup | bamboo shoots, sliced | |
| 1/4 | cup | fish sauce | |
| 1 | tablespoon | sugar | |
| 1/4 | cup | mint leaves, chopped or oriental basil leaves | |
| 2 | each | green chili peppers, fresh, seeded & thinly sliced on the diagonal | |
Directions: | |||
| In a large saucepan, heat 1/4 cup of coconut milk with the green curry paste. Stir until it is well blended and a thin coat of oil appears on the surface. Add the chicken and continue cooking over medium heat for 5 minutes, stirring constantly. Stir in the remaining coconut milk and the bamboo shoots, fish sauce, and sugar. Cover and simmer for 8-10 minutes, or until chicken is cooked. Remove cover and stir in mint leaves and chili peppers. Cook, stirring for 3-5 minutes. Serve with rice. | |||
1 1/2 c Gingersnap crumbs 1/4 c Sifted powdered sugar 1/3 c Butter or margarine; melted Recipe by: Southern Living Combine all ingredients, mixing well. Firmly press crumb mixture evenly over bottom and sides of a 9-inch pieplate. For frozen pies, crust may be used without baking. For one 9-inch crust. ----- |
1 lb Ground beef 1 pk Beef flavored ramen noodles 1 cn (14 1/2oz) stewed tomatoes 1 cn (8 1/2oz) kernal corn, Drained Brown meat; drain. Stir in noodles, seasoning, tomatoes and corn. Bring to a boil; reduce heat and simmer until noodles are done. Taste of Home Ground Beef Collection 1996 Edition Shared by Carolyn Shaw 12-95 |
1 1/2 c Part-skim ricotta cheese; -room temperature 1/2 c Skim milk; room temperature 2 T Imported Parmesan cheese; -freshly grated 1 ts Lemon rind; grated 1/4 ts Nutmeg; freshly grated 2 T Chives; snipped OR 2 T Top part of green scallion 1/4 c Italian parsley leaves; well -packed 1/4 ts Coarse salt; optional 1/2 ts White pepper; freshly grated 12 oz Vermicelli 2 ts Italian parsley; minced for -garnish In food processor, place ricotta cheese, milk, Parmesan cheese, lemon rind, nutmeg, snipped chives, parsley, salt, and pepper. Process until chives are finely minced and ricotta has the texture of lightly whipped cream, about 45 seconds. Cook pasta in 6 quarts boiling water with 2 tsp. coarse salt (optional) until al dente. Drain pasta and return to pot in which it was boiled. Quickly toss pasta with the cream sauce. Transfer to 4 pasta bowls. Garnish each with 1/2 tsp. parsley and serve. |
3/4 c Peanut butter, divided 1/4 c Butter, softened 1/4 c Corn syrup 1/2 ts Vanilla 1 c Icing sugar 1/4 c Chocolate chips, melted In small mixer bowl, beat together 1/2 c peanut butter, butter, corn syrup and vanilla. Stir in icing sugar until well blended. Melt chocolate chips in measuring cup in the microwave or in a small pot on the stove and stir in 1/4 c peanut butter. Gently stir this mixture slightly back into the peanut butter for a marble effect. Pour into a small pie plate or pan and refrigerate until set. Keep in refrigerator. Cut into squares. Co-op Magazine April 1993 shared by Elizabeth Rodier PEANUT BUTTER TRIVIA * Canadians eat a total of 80,849 kg of peanut butter a day (about 177,868 pounds or almost 89 tons) * Smooth peanut butter outsells crunchy by 3 to 1 * Children and men prefer smooth peanut butter; women prefer crunchy * Most peanut butter is eaten at breakfast * One acre of land grows enough peanuts to make 30,000 peanut butter sandwiches |
3/4 c Honey 1/4 c Melted butter Or butter substitute 1 3/4 c Flour 1 Egg; well beaten 1/8 ts Cloves 3/4 ts Cinnamon 1 c Chopped raisins 1/2 ts Baking soda 1/4 ts Salt Heat honey. Add butter. Add spices. Cool. Add egg. Sift flour, measure, and sift with salt and baking soda. Add to honey mixture. Add raisins. Mix thoroughly. Drop by teaspoonfuls onto well-oiled baking sheet. Bake in hot oven (400 F) about 15 minutes. 30 servings. ----- |
-----------------------------RAINBOW JELLY FISH----------------------------- 150 g Dried jelly fish 1 Red pepper 1/4 Yam bean (optional), or -turnip 2/3 Cucumber 2/3 Celery stalk 1/3 Carrot 1 tb Sesame seeds 1 1/4 ts Salt 1 ts Sugar 2 ts Sesame oil The following 12 recipes are from a booklet put out by the Hong Kong Tourist Association in celebration of the 1986 Hong Kong Food Festival. These are the winning chefs and their winning recipes. The chefs are all ethnic Chinese from all over Asia, but the recipes really run the gamut, from traditional Chinese food to dishes like Shark's Fin Soup to things like "Lamb Fillets with Morels" which is Western in inspiration and presentation. Some of the recipes should have the caveat "Don't try this at home, kids", mainly because of the amount of preparation involved. This first one, an appetizer plate consisting of 7 mini-courses, falls into that category. It's presented in one of those round, segmented lazy-susan type serving things. Very striking. Any one of these dishes would be suitable for a main course in a Chinese meal. Chef: Ng Wang-chau Twenty-eight old, Hong Kong-born Mr. Ng has worked in three of Hong Kong's leading Sichuanese restaurants since he began his career 14 years ago. Apart from creating this Award-winner, he is also renowned for his pan-fried spiny lobster. Establishment: Ziyang Szechuen Restaurant G/F., 45D Chatham Road South, Tsimshatsui, Kowloon. Chinese Cuisine Practical Class Platinum Award - Appetizer [Chinese characters for dish name deleted. S.C.] Circle Game (12 servings) Chef.- Ng Wang-chau (Ziyang Szechuen Restaurant) The literal translation, "Turning Around Life", prompts a host meaningful connotations for this Sichuanese starter. Seven mini-courses, composed of contrasting flavours, represent the varying moods, as well as the seven stages, of a person's life. An alternative translation - "Life is a Merry-go round" - captures the spirit of the theme, and its presentation, so appropriately on a turntable. Each of the individual dishes, which could be served separately or a few at a time, also have their own particular mythological and dietary connotations. 1. Soak jelly fish in very hot (but not boiling) water for approximately 3 minutes until it curls. Then rinse under cold running water for approximately 1 hour until it expands. Drain and cut into strips. 2. Shred vegetable ingredients, and blanch slightly in boiling water. Then rinse under cold running water until they are cold, and drain. 3. Stir-fry sesame seeds in a dry wok until they are golden. 4. Mix jelly fish and vegetables with salt, sugar and sesame oil. 5. Sprinkle sesame seeds over mixture. From "Champion Recipes of the 1986 Hong Kong Food Festival". Hong Kong Tourist Association, 1986. Posted by Stephen Ceideberg; October 26 1992. |
1/2 lb Fresh peas -- in the pod Green food coloring 8 oz Cream cheese -- softened 6 Round crackers -- about 3-inch 6 oz Pimientos -- drained 1 c Raisins Recipe by: Creepy Cuisine, Lucy Munroe Open the pea pods and remove the peas into a bowl; set aside. In another small bowl, mix food coloring, drop by drop, into the cream cheese, stirring with a spoon until the desired shade of green is reached. Spread a large thin oval of cream cheese on each cracker. Use clean scissors to cut pimientos into upper and lower lip shapes - you'll need 1 upper and 1 lower for each cracker. Using extra cream cheese, if necessary, to adhere lips to crackers, place a set of lips on top of each cracker, surrounding the oval of cream cheese. This will form your open mouth. Place 2 rows of peas and raisins (rotten teeth) between each set of lips. Arrange on a serving platter. Penny Halsey (ATBN65B). |