1 1/2 lb Stew beef cut into -1" pieces 1/4 c Minced onion 2 tb Instant beef bouillon 1/2 ts Onion powder 1/2 c Dry red wine 8 oz Uncooked spaghetti -----GARLIC TOMATO SAUCE----- 1 Clove Garlic, cut into -halves 1 tb Olive oil 1 cn Whole tomatoes (16 oz) 1 sm Onion, chopped (1/4 cup) 1 tb Butter or margarine 1/2 ts Salt 1/4 ts Sugar 1/4 ts Dried basil leaves 1/4 ts Dried rosemary (optional) ds Pepper Prepare Garlic Tomato Sauce (see below). Mix beef, onion, bouillon, onion powder, wine and sauce in Dutch oven. Cover and cook in 350 degree oven, stirring occasionally, until beef is tender, 2 1/2 to 3 hours. (Add water or wine during cooking if necessary.) Cook spaghetti as directed on package. Serve beef mixture over spaghetti. GARLIC TOMATO SAUCE: Cook and stir garlic in oil in 1 1/2 qt. saucepan over low heat untilis brown; discard garlic. Stir in tomatoes (with liquid) and remaining ingredients; break up tomatoes with fork. Heat to boiling; reduce heat. Simmer uncovered, stirring frequently, until sauce thickens, 40 to 50 minutes. Source: Betty Crocker's Cookbook Submitted By RHOMMEL <[email protected]> On SUN, 12 NOV 1995 161619 ~0500 |
3 lb Boned Lamb Shoulder Chops OR 2 lb Boneless Beef, (Tenderest -Cut The Butcher Has), -Defatted 2 lg Green Peppers, Seeded And -Cut Into 1/4-Inch Strips 3 c Cabbage, Shredded, Rinsed, -And Dried 3 lg Carrots, Peeled And Shredded 2 lg Onions, Thinly Sliced 1/4 lb Bean Sprouts, Rinsed And -Drained Salad Or Peanut Oil -------------------------GARNISHES------------------------- Boiled White Rice Crisp Sesame Seed Buns, -Warmed Middle Eastern Pita Breads Thinly Sliced Crisp French -Bread ---------------------------SAUCE--------------------------- 1 1/2 c Dark Soy Sauce 6 c Water 10 Crushed Black Peppercorns 4 Star Anise 4 lg Cloves Garlic, Crushed 1 c Rice Wine Or Sherry 1 tb Sugar 2 ts Fresh Ginger Root, Grated 3 c Scallions Or Leeks, Chopped -And Divided 3 c Chinese Parsley Or Cilantro, -Minced, Divided Thinly slice the meats across the grain, in 2 to 3-Inch strips, and arrange the meat and vegetables on separate platters. SAUCE: Simmer the soy sauce, water, peppercorns, anise and garlic for a few minutes in a saucepan, then strain and cool. Add the wine, sugar, ginger root, 2 cups of the scallions or leeks and 2 cups of the Chinese Parsley. Refresh the sauce with the remaining scallions or leeks and parsley as cooking progresses. Taste to correct the seasoning, then divide among the guests bowls. (NOTE: Do Not taste the sauce after the raw meat has been dipped in it! Just a precaution.) TO ASSEMBLE: To assemble the barbecue, place the cooking appliance in the center of the table, heating and greasing the cooking surface with the salad or peanut oil. (At intervals, scrape off the charred food bits with a spatula and reoil the cooking surface and resume cooking). Guests put the meat and vegetables on the plates and then place small portions on the cooking surface and spoon some of the sauce over the grilling food, flipping the food over with chopsticks after about 1 minute on the grill. Cook to the desired doneness of each guest. ----- |
8 oz Orzo or other sm pasta -such as mini shells 1 tb Virgin olive oil 3 tb Pine nuts -- pignoli 1 tb Dried leaf basil Salt to taste Pepper to taste Bring a large kettle of water to a boil and cook orzo until al dente; 3 minutes. Drain in a colander. Meanwhile, in a small, non-stick skillet, heat oil and stir in pine nuts. Cook until golden, about 5 minutes. Add basil. Toss with orzo, season with salt and pepper to taste. Heat through and serve. Food Exchange per serving: 2 STARCH/BREAD EXCHANGES + 1 FAT EXCHANGE CAL: 183; CHO: 2mg; CAR: 29g; PRO: 6g; SOD: 49mg; FAT: 5g; Source: Light and Easy Diabetes Cuisine by Betty Marks |
4 md Mangoes 2 oz Vinegar 1 tb Ginger, ground 1/8 ts Cinnamon, ground 1 ts Salt 1/2 c Sugar, raw 1/2 c Wine, white 1/2 ts Allspice, ground 1/2 ts Pepper, cayenne 1 Cloves, whole Peel the mangoes and discard the center pit. Remove pulp and puree in food processor or blender. Add remaining ingredients and puree until well combined. In heavy saucepan over low heat, cook mixture until reduced and thickened. Remove from heat and allow to cool. Strain mixture through fine sieve. Refrigerate overnight to allow flavors to meld. Chefs Notes: Peel mango, using very sharp knife as if it were a potato. Lay the fruit flat on counter and slice lengthwise above and underneath the large seed. Trim off any fruit remaining on seed. Discard seed and skin. Recipe from Allen Susser, Chef Allen's, Aventura Source: Orlando Sentinel, August 15th 1991 Posted on GEnie by COOKIE.LADY [Cookie], Dec 15, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005 |
1/4 c Butter 1 1/2 c Unsifted flour 2 ts Baking powder 1/2 ts Salt 1/2 c Sugar 1 lg Egg 1/2 c Milk 1 c Fresh cranberries 2 tb Sugar 1/4 ts Cinnamon Stir flour to aerate. Mix the 2 tablespoons sugar with cinnamon. Coarsely chop cranberries with knife. Generously butter a 12 cup muffin pan. In a small saucepan or skillet, melt butter; set aside to cool. In a medium mixing bowl, with a fork, thoroughly stir together the flour, baking powder, salt and sugar. In a small mixing bowl beat egg enough to combine yolk and white; beat in milk and melted butter. Add to flour mixture; stir quickly and lightly just until flour is almost dampened. Add cranberries; lightly stir in; do not beat. Using a large metal spoon, spoon batter into prepared muffin-pan cups, filling each slightly more than half full. Sprinkle 1/2 teaspoon cinnamon-sugar over batter in each cup. Bake in a preheated 375~ oven until golden brown and a cake tester inserted in the center comes out clean - 20 to 25 minutes. If muffins are to be held 10 to 15 minutes before serving, tip them in the pan to prevent steaming and keep in a warm oven. To reheat cold muffins, place them in a covered pan or a closed paper bag in a preheated 350~ oven for 10 minutes. |
2 c Price Chopper Sour Cream 1 c Price Chopper Mayonnaise 1/2 c Price Chopper Barbecue Sauce -with Onions 1/4 c Green Onions, chopped fine Mix all ingredients together until well blended. Refrigerate and serve with tortilla chips. SHARED BY:Jim Bodle 9/92 |
Mmmm---------------- -----------cookies----- -------------------------- 2 c Sifted all-purpose flour 1/2 c Sugar 1/4 ts Salt 1 c Butter 3/4 c Grated unblanched almonds 2 ts Vanilla Mmmmm--------------- ------------frosting--- -- Baked Goods / 7
Fakes Xithati ( Sour Lentil Soup)
Baked Parmesan Chicken
Chili Roasted Peanuts
Appetizers / 12
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