6 juniper berries 1/2 teaspoon soy sauce salt and pepper -- to taste 5 tablespoons medium sherry 200 grams kip filets 1/2 tablespoon vegetable oil 2 tablespoons cold water 1/2 tablespoon cornstarch -- 1 1/2 deciliter water Put the juniper berries in a bowl. Crush them with the back of a spoon. Stir in the soy sauce, salt, pepper, and sherry. Lay the kip filets in the sauce. Let them marinate about 4 hours in the fridge, turning occasionally. Remove the chicken from the marinade (reserving marinade) and dry with kitchen towels. Brush on 1/2 tablespoon oil. Grill over hot coals till done, about 10 minutes. Meanwhile, mix cornstarch with 2 tablespoons cold water till smooth. In saucepan, mix the reserved marinade with 1-1/2 deciliter water. Bring to a boil. Stir in the cornstarch mixture; stir constantly till sauce thickens. S&P to taste. Remove the chicken from the grill; let rest on a cutting board for about 3 minutes. Cut crosswise into pieces about 1/2cm thick. Arrange the slices on two plates. Pour the sauce over. Good with rice and lemon carrots. |
1 c Sugar 1 1/2 c Confectioners sugar 1 tb Vanilla 3 c Flour 1/8 ts Salt Fillings- 6 Andes mints; halved 12 Pecan halves 36 Chocolate chips 12 Maraschino cherries Icing- 2 c Confectioners' sugar 5 tb Light cream Food coloring (pink yellow and green) (15 chocolate chips) Recipe by: Betty Crocker. DESCRIPTION: Daintly little bon-bons, colorfully frosted, each with a suprise inside! These will dress up any cookie box. Heat oven to 350. Mix butter, sugar and vanilla thoroughly. Work in flour and salt until dough holds together. Add up to two tablespoons of milk or cream if batter is too crumbly. Divide dough into quarters---each quarter should make one dozen cookies. Mold dough by tablespoons around each of the following (one dozen of each): Half an Andes mint; A Maraschino Cherry, 3 chocolate chips (or your favorite semi-sweet chocolate); and a pecan. BE SURE TO MARK THEM WHEN YOU BAKE THEM SO YOU'Ll KNOW HOW TO FROST THEM! Bake 12 - 15 minutes or until set but not brown. Icing: Mix together sugar and cream. Divide icing into four custard cups. Use food coloring to color pink, green and yellow. Add chips to remaining icing and microwave until melted, mix together. Frost by dipping baked cookies into icing as follows Andes mint: Green. Maraschino Cherry: Pink. Pecan: Yellow. Chocolate Chips, Chocolate. These freeze relatively well for about 1 month---after that the quality of the centers diminishes greatly. ----- |
4 Armour Premium Pork Tenderloin -- 3/4-inch thick 1/2 cup bottled barbecue sauce 1/3 cup honey 1 tablespoon Worcestershire sauce 1 teaspoon garlic salt 1/2 teaspoon prepared mustard Prepare charcoal grill with medium-hot coals. Stir together all ingredients exc ept steaks in small bowl; mix well. Brush steaks on both sides with sauce. Plac e steaks on grill about 4 inches above coals. Cook about 8 minutes on each side , turning once, brushing steaks with sauce again during grilling. Source: "Swift & Company" S(Internet address): "http://www.freshpork.com/index.html" |
--- --------MICKEY'S GOURMET CKBK------------------- 1/4 c Carrots, diced 1/4 c Rutabaga, diced 1/4 c Celery, diced 1/4 c Onion, diced 1 c Crushed tomatoes 1/4 c Peas 1/4 c Froz green beans 2 tb Pearl barley, cooked, cooled 1/4 c Alphabet pasta, cooked, cool 3 c Water 2 Chicken bouillon cubes 2 Beef bouillon cubes 2 tb Cornstarch dissolved in 1/4 c Water 50's Prime Time Cafe, Disney-MGM Studios Theme Park In soup pot, add water and bouillon. Bring to boil; simmer, covered, 15 mins. Add carrots, rutabaga, celery, and onions; simmer 15 mins or until tender but not mushy. Separately cook, rinse, drain, and cool barley and alphabet pasta; set aside. After vegs are tender, add tomatoes, peas, and green beans. Simmer an additional 5 mins; stir in cornstarch and water. Allow soup to thicken slightly and add barley and pasta. Heat only long enough to warm all ingreds. |
1 1/2 c Millet, uncooked 1 c Diced sweet vegetables * 5 c Water 1/4 ts Sea salt * Sweet vegetables may be any combination of onions, carrots, butternut squash, yams or parsnips. DIRECTIONS ========== Place all ingredients in a large saucepan and bring to a boil. Cover, reduce heat and simmer mixture until water is absorbed and millet and vegetables are tender, about 25 minutes. Per serving: 122 cal, 4 g prot, 156 mg sod, 27 g carb, 1 g fat, 0 mg chol, 21 mg calcium HINTS: Garnish with chopped parsley, watercress, scallions and/or toasted sesame or sunflower seeds. For a nuttier taste, dry roast millet until golden before boiling. * Source: Chef Ron Pickarski, Vegetarian Gourmet (Autumn 1993) * Typed for you by Karen Mintzias |
| Ingredients | |||
| 14 | oz | sweetened condensed milk | |
| 1 1/2 | cup | mint-chocolate chips | |
| 2 | cup | marshmallows, miniature | |
| 1 | cup | nuts, coarsley chopped | |
Directions: | |||
| Combine over hot (not boiling) water; sweetened condensed milk and mint chocolate chips. Stir until chips are melted and mixture is smooth. In a large bowl, combine marshmallows and nuts. Add chocolate mixture; mix well. Spread into a foil-lined 9 inch square pan. Chill until firm, about 20 minutes. | |||
| Ingredients | |||
| 4 | cup | chicken stock | |
| 1 | tablespoon | lemon juice, fresh | |
| 1/4 | teaspoon | lemon zest | |
| 1/2 | cup | white or brown rice, cooked | |
| 4 | each | egg yolks, slightly beaten | |
| 1 | pepper, freshly ground | ||
| 1 | nutmeg, ground | ||
Directions: | |||
| Heat stock in 2 quart saucepan until steaming. Stir in lemon juice and zest. Add rice and heat. Whisk 1/4 cup of stock into egg yolks, then quickly whisk mixture back into stock. Heat gently, stirring occasionally, until steaming, 2-3 minutes. Pour into serving bowls and sprinkle with pepper and nutmeg if desired. | |||
1 lb Linguine 1 lb Prawns, medium, cleaned -- deveined 1 lb Salmon, filet, fresh, -- julienned coarsely Flour 3/4 c Oil, olive 1 c Leeks, julienned 6 oz Mushrooms, sliced 1/2 c Wine, white 1 tb Marjoram 1 tb Parsley, chopped 2 md Garlic, cloves, minced Salt Pepper 2 tb Butter (optional) 1 c Broth, chicken Boil linguine according to the package instructions or make it fresh. Cool under cold running water and set aside. Flour the prawns and salmon lightly. In a large saute pan, heat the olive oil over high heat, then add the prawns and salmon and saute for 1 minute. Add the leeks and mushrooms (one at a time), and saute for 1 minute after each addition. Next, add wine, marjoram, parsley, garlic, salt, pepper, and butter. Saute lightly for 1 minutes. Add broth, lower heat and simmer for 2 minutes, adding more broth if the mixture becomes too dry. Add the drained linguine and mix well, then simmer for 1 minute. To serve, place linguine on a plate first, decorate with prawns, then pour the remaining sauce over both. Garnish with parsley. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Adriana Giramonti, Giramonti Restaurant, San Francisco, CA |
1/2 cup butter 1 cup sugar 2 oranges -- rinds of; grated 1 large egg 1/2 cup orange juice 3 cups sifted all purpose flour 1/2 teaspoon cinnamon 4 teaspoons baking powder Cream together butter, sugar and orange rind. Gradually add lightly beaten egg, orange juice, flour, cinnamon and baking powder. When dough is thoroughly mixed drop from a teaspoon onto an ungreased cookie sheet. Bake in a 325~F. oven for 10 to 12 minutes until light brown. Shared by Deb, Posted to Fabfood 11/98 Contributor: [email protected] (Bakery Shoppe) |
3 ea Avocados 2 t Lemon juice 1/2 t Salt 1/4 t Pepper 8 oz Sour cream 1/2 c Mayonnaise 1 pk Taco seasoning mix 1/2 c Green onion (chopped) 3 ea Tomatoes (chopped/drained) 8 oz Cheddar cheese (grated) Mash avocados with lemon juice, salt and pepper until smooth. In separate bowl, mix sour cream with mayonnaise and taco seasoning mix. In loaf pan, layer beans, avocado mix, sour cream mix, onions, tomatoes and cheese. |