1 tb Unflavored gelatin 4 tb Cold water 2 c Unsweetened grape juice 2 2/3 c Sliced banana In a small bowl sprinkle gelatin over cold water. Set aside 5 minutes to soften. Bring grape juice to a boil and stir in softened gelatin. Cool to room temperature. Refrigerate mixture, stirring occasionally until it reaches a consistency slightly thicker than unbeaten egg whites. Stir in sliced banana. Spoon mixture into 6 cup mold and chill until firm. OR pour a little gelatin mixture into each serving dish, slice about 1/2 banana per dish, top with remaining gelatin and stir gently. Adapted from Fancy, Sweet & Sugarfree by Karen Barkie 1985 Shared but not tested by Elizabeth Rodier, Feb 94. |
1/2 Recipe chili base -(See RECIPE) 1 t Vegetable oil 1/2 lb Skirt or flank steak 3 Garlic cloves -- finely minced 1/8 ts Ground allspice 1/2 c Chicken stock -OR low-sodium chicken broth 8 Jumbo shrimp - peeled and deveined Salt -- as desired 1/2 bn Cilantro -- chopped 12 Corn tortillas 1 c Sour cream PREPARE OR DEFROST chili base. Heat the oil in a Dutch oven over high heat on top of the stove. Add the steak and brown well on both sides. Pour off the fat and add the chili base, garlic, allspice and stock. Bring to a boil and place, covered, in the oven. Turn oven to 325F and cook for 1 to 1 1/2 hours or until the steak is falling apart. Add the shrimp, return to the oven and cook, uncovered, another 10 to 12 minutes. Taste for salt and add if desired. Using a fork, shred the steak with the other chili ingredients. Arrange the chili on a serving platter or in individual bowls and sprinkle with chopped cilantro. Serve with warm tortillas instead of bread and pass sour cream on the side. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK |
1/2 c Finely diced Avocado 1 1/2 c Peeled, seeded, finely>>> Chopped tomatoes (abt. 2) 1/2 c Red onion, diced 1/4 c Diced jalapeno, fine 1/4 c Diced bell pepper, fine 1/4 c Fresh parsley, chopped 1/8 ts Sugar Salt Chop each vegetable by hand or with food processor. Mix together in a nonaluminum bowl. Add the sugar and salt to taste. Adjust the sesonings if necessary. Let the salsa sit for at least 1 hr. Stir well before serving. Yield: Approx. 2 cups |
1 Chile, Poblano -roasted, peeled, stemmed -seeded and diced 2 c Beans, Black, cooked - rinsed 2 tb Juice, Pomegranate, fresh 1/4 c Bell Peppers, Red - stemmed, seeded, diced 1/4 c Bell Peppers, Yellow - stemmed, seeded, diced 2 Garlic cloves; roasted - peeled, chopped 1 sl Onion, white - (3/4" inch) - roasted and chopped 1 tb Chiles Chipotle en adobo - (canned) 1 tb Cilantro, fresh, chopped 1/4 ts Cumin Seed, toasted -ground Salt Combine all ingredients in nonreactive bowl; toss briefly in saute pan over medium heat; salt to taste. |
10 Eggs 1 lb Ground, fully cooked ham 1 lb Bulk pork sausage 1 1/2 c Soft bread crumbs 1/2 c Milk 2 tb Dried parsley flakes 1 tb Prepared horseradish In a large bowl, lightly beat 2 eggs. Add the ham, sausage, bread crumbs, milk, parsley and horseradish; mix well. Press into a greased 6-cup ring mold. Bake at 350 for 1 1/4 hours. Towards the end of the baking time, prepare scrambled eggs with the remaining eggs, seasoning as desired. Remove ring from oven and drain juices; unmold into a serving platter. Fill the center with scrambled eggs. Serve immediately. |
1 1/2 pounds large shrimp -- shells on 8 cloves garlic 4 shallots 1/4 cup fresh oregano leaves -- chopped 2 tablespoons fresh thyme leaves 1/2 pound unsalted butter -- softened 1 tablespoon Worcestershire sauce 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon freshly ground white pepper 1 teaspoon cayenne pepper 2 lemon -- cut in wedges Using small, sharp scissors, snip along the top ridge of each shrimp shell. Using a small knife, cut into the top surface of the shrimp to reveal the vein, then rinse it away. In a food processor, mince the garlic, shallots, oregano and thyme. Add the butter, Worcestershire sauce, salt, and peppers and process until thoroughly blended. Fit the Creole Butter between the shell and shrimp and refrigerate. Set aside the lemon wedges. The recipe up to this point can be completed 8 hours in advance of cooking. Preheat a gas grill to medium (350#161#F). When the grill is preheated, brush it with oil, then place the shrimp on the grill. When the shells turn pink on the underside, turn the shrimp over. Cut into a shrimp to test for doneness. The shrimp are done when the shells turn pink and the shrimp meat has lost its raw inside color, about 6 minutes. (Alternatively, preheat the oven to 500#161#F. Then turn the oven setting to broil and broil the shrimp 4 inches from the heat for about 6 minutes.) Serve the shrimp immediately on 4 heated dinner plates accompanied by lemon wedges and napkins. |
| Ingredients | |||
| 2 | tablespoon | butter | |
| 4 | each | pork chops, thick cut | |
| 1/2 | teaspoon | black pepper, ground, or to taste | |
| 1/2 | teaspoon | garlic powder, or to taste | |
| 1 | cup | whipping cream | |
| 2 | oz | blue cheese, crumbled | |
Directions: | |||
| Melt butter in a large skillet, over medium heat. Season the pork chops with black pepper and garlic powder. Fry the chops in butter until no longer pink and the juices run clear, about 20 to 25 minutes. Turn occasionally to brown evenly. Remove chops to a plate and keep warm. Stir the whipping cream into the skillet, loosening any bits of meat stuck to the bottom. Stir in blue cheese. Cook, stirring constantly until sauce thickens, about 5 minutes. Pour sauce over warm pork chops. | |||
4 c Strawberry ice cream 1/3 c Chocolate sauce, chilled 4 c Vanilla ice cream 14 oz Canned pineapple 4 c Chocolate ice cream 1/2 c Whipping cream 1 tb Icing sugar 1 Banana, sliced ------------------------------STRAWBERRY SAUCE------------------------------ 1 1/4 c Frozen strawberries 3 tb Granulated sugar 1/2 ts Orange rind, grated 1 tb Orange juice, or water 1 ts Cornstarch ------------------------------CHOCOLATE SAUCE------------------------------ 1 c Granulated sugar 3/4 c Whipping cream, or -evaporated milk 1/2 c Unsweetened cocoa powder 1 ts Vanilla pn Salt Chocolate Sauce: In saucepan, whisk together sugar, shipping cream, cocoa, vanilla and salt until smooth; cook over medium heat, stirring for 8-10 minutes or until thickened and smooth. Let cool. [Makes 1-1/2 cups.] Cake: Let strawberry ice cream stand at room temperature for about 20 minutes or until spreadable; pack evenly into 9-inch springform pan. Pour chocolate sauce over top. Freeze for 15-20 minutes or until firm. Meanwhile, let vanilla ice cream stand at room temperature for about 20 minutes or until softened. Meanwhile, drain pineapple and pure in food processor; mix into vanilla ice cream. Spread over chocolate layer; freeze for 20 minutes or until firm. Meanwhile, let chocolate ice cream stand at room temperature for 20 minutes or until softened; spread over pineapple layer. Freeze for 20 minutes or until firm. [Cake can be prepared to this point, covered and stored in freezer for up to 3 days.] Strawberry Sauce: Meanwhile, in small saucepan, stir together strawberries, sugar and orange rind. Blend orange juice with cornstarch; stir into pan and cook, stirring, over medium-high heat for 7-8 minutes or until thickened. Refrigerate until chilled. Whip cream with icing sugar; spread or pipe over top of cake. Remove side of pan; garnish with banana and strawberry sauce. Serve immediately. Source: Canadian Living magazine, Apr 95 Presented in article by Elizabeth Baird: "Only The Best" Recipe by Canadian Living Test Kitchen [-=PAM=-] [email protected] |
1 stewing chicken -- --(4-5 lb) 3 cups water 1 each stalk celery 1 slice onion 1 1/2 tablespoons salt 2 tablespoons vegetable oil 1 clove garlic -- minced 3 1/2 cups tomatoes (canned) 8 each stuffed olives 1 can mushrooms (3 oz) -- sliced 1/2 cup green pepper -- cut in strips 1/8 teaspoon pepper 1/4 teaspoon basil 1 pound wide noodles Wash chicken and place in large deep kettle with water, celery, onion = slice and 3/4 teaspoon salt. Cover tightly and simmer 3 to 4 hours until = tender. Cool. Remove meat and cut in large serving pieces; reserve = broth. Heat vegetable oil in large skillet; saute chopped onion and = garlic until soft. Add tomatoes, olives, mushrooms, green pepper, 1/4 = teaspoon salt, pepper and basil. Continue cooking over low heat 20 = minutes. Skim fat from chicken broth; measure broth and add enough water = to make 5 cups; pour into large saucepan. Bring to a boil; add remaining = 2 1/2 teaspoons salt, and noodles. Bring to a boil; cook 10 to 15 = minutes or until tender. Drain; place in shallow 2 quart baking dish. = Heat oven to 350. Arrange chicken on noodles; pour sauce over all. Bake = 20 minutes. Makes 8 servings. |
4 lb Pork Loin Roast -- trimmed 1/4 c Apple juice -- non-sweet Salt & pepper to taste 3 tbsp Brown sugar 6 Apples -- quartered 1 tsp Ground ginger Rub roast with salt and pepper. Brown pork roast under broiler to remove excess fat; drain well. Place apple quarters in bottom of crockpot. Place roast on top of Apples. Combine apple juice, brown sugar, and ginger. Spoon over top surface of roast, moistening well. Cover and cook on Low setting for 10-12 hours or until done. |