Regional and ethnic recipes archive from around the globe.

Technorati Tags: Ethnic Recipes, healthy diet

baked spaghetti pie

Baked Spaghetti Pie

2 pounds spaghetti
2 pounds ricotta cheese
1/2 cup whole milk
3 large eggs
1 pound ground beef
1 pound spicy Italian sausage
1/2 cup spaghetti sauce
1 pound Provolone cheese, sliced thin
1/2 cup Romano cheese, grated

Preheat oven to 475 degrees F. In a large pan, boil spaghetti 20 minutes; drain and set aside. Mix ricotta, milk and eggs together in a small bowl; add to spaghetti and stir together. Press into a 13 x 9-inch baking pan until compact and even. Cook ground beef and sausage in a large skillet.

Drain fat, removing as much as possible. Stir in spaghetti sauce. Spread evenly over spaghetti base in pan. Layer slices of Provolone over meat mixture, then add the grated Romano on top of that. Bake 20 minutes.

Addresses are given to us to conceal our whereabouts. — Saki

Also check out

• Meateaters All the pie winners

• Easy Italian Pasta Salad | All Pasta Recipes - AllPastaRecipes.com

Technorati Tags: italian recipes, meat pie recipes , meat pies, pasta recipes, pasta

candy corn brownie pizza

Candy Corn Brownie Pizza

1 (19 ounce) box chocolate brownie mix
2 large eggs
1/3 cup vegetable oil
2 tablespoons water
1 cup chopped roasted peanuts (optional)
2/3 cup prepared chocolate frosting
3 cups candy corn (18.5 ounce bag)

Preheat oven to 350 degrees F.

In medium bowl, stir together brownie mix, eggs, oil and water until smooth (about 50 strokes). Stir in peanuts.

Spread on a 13-inch pizza pan coated with cooking spray. Bake at 350 degrees F for 18 to 20 minutes or until wooden pick inserted in the center comes out almost clean.

Cool on pan. Spread frosting over brownie to within one-half inch of edge. Decorate with candy corn.

Cut into wedges to serve.

Makes one brownie pizza (12 to 16 servings).

The conception of two people living together for twenty-five years without having a cross word suggests a lack of spirit only to be admired in sheep. — Alan Patrick Herbert

Also check out

• Recipes: Minty Chocolate Pudding and Berry Sweet Pizza | AFM Taste

Technorati Tags: halloween recipes, pizzas, sweet pizza recipes , sweet pizza

blueberry cake

Blueberry Cake

3/4 cup granulated sugar
1/4 cup vegetable oil
1 egg
1/2 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups blueberries, well drained

Preheat oven to 375 degrees F.

Cream together sugar, oil and egg until lemon colored. Stir in milk.

Sift together flour, baking powder and salt and stir into creamed mixture. Gently fold in blueberries. Spread batter into greased and floured 9-inch square pan. Sprinkle with Topping. Bake for 45 to 50 minutes.

Topping
1/4 cup butter
1/2 cup granulated sugar
1/3 cup flour
1/2 teaspoon cinnamon

Combine with fork or pastry cutter. Crumble over cake batter.

Just because you
e miserable doesn mean you can enjoy your life. — Annette Goodheart

Also check out

• Sweet Treats From the Amish

• Rasberry Buttermilk Cake « elly says opa!

• CANELE PATISSERIE CHOCOLATERIE - SINGAPORE BEST DESSERTS | Big …

Technorati Tags: amish recipes, cooking for a crowd recipes, Cake, Desserts

catfish jambalaya

Catfish Jambalaya

Posted by keplerkid at recipegoldmine.com

This is my own variation of a recipe from Mulates, a famous Cajun restaurant in Breaux Bridge, Louisiana. Stir carefully after adding the fish or youll break it up into flakes. I serve the jambalaya with a green salad and garlic bread. Enjoy!

8 ounces catfish fillets
8 ounces smoked sausage, sliced, browned, and drained
1 onion, chopped
2 cloves garlic, crushed
1/2 bell pepper, chopped
1 stalk celery, chopped
1/4 cup margarine
13 ounces tomatoes with green chiles
4 ounces fresh mushrooms, sliced
Salt to taste
Cayenne pepper to taste
3 cups rice, cooked
Onion tops, chopped

Put all ingredients except catfish into saucepan (or Dutch oven) and cook until mixture starts to turn light brown. Season with salt and cayenne pepper while mixture is cooking. Add catfish and cook 15 to 20 minutes longer. Mix with cooked rice and freshly chopped onion tops. Serve hot.

Serves 6 to 8.

If you don like spicy food, use regular tomatoes instead of the tomatoes with chiles, and omit the cayenne. In Louisiana, we use a LOT of cayenne and chiles!

We expect others to act rationally even though we are irrational. — Scott Adams

Technorati Tags: cajun recipes, creole recipes , diabetic recipes, louisiana recipes , jambalaya

tiropetes (cheese-filled triangles)

Tiropetes (Cheese-Filled Triangles)

1 pound feta cheese*
2 eggs, slightly beaten
1/4 cup finely chopped chives
1/4 teaspoon white pepper
1 pound frozen phyllo leaves, thawed
1/4 cup butter or margarine, melted

Crumble cheese in small bowl; mash with fork. Stir in eggs, chives and white pepper until well mixed. Cut phyllo leaves lengthwise into 3 strips. Cover with wax paper, then with damp towel to prevent drying.

Using 2 layers phyllo at a time, place 1 heaping teaspoon filling on end of 1 strip; fold end over from one side to the other (to form a triangle) to opposite end. Place on greased cookie sheet. Repeat with remaining filling. Puffs can be covered and refrigerated no longer than 24 hours at this point.

Preheat oven to 350 degrees F.

Brush puffs with margarine. Bake until puffed and golden, about 20 minutes. Makes about 36 triangles.

* Finely shredded Monterey jack cheese can be substituted for the feta cheese.

With ingredients at room temperature, cream the cream cheese, cottage cheese and feta cheese with an electric mixer. Beat eggs and add to cheese mixture.

Cut phyllo into 3-inch strips. Place one heaping teaspoon of filling on one end of the pastry strip and fold the cover over to make a triangle. Continue folding from side to side in the form of a triangle. Line the Tiropitas in a buttered baking pan and brush each with melted butter. Bake at 350 degrees F until golden brown.

Love flies, runs, and rejoices it is free and nothing can hold it back. — Thomas a Kempis

Also check out

• Souvlaki For The Soul » Greek Food Recipes » Baked Apples “Baklava”

• MISC container vessel transformed into anti-pirate naval auxiliary …

Technorati Tags: greek recipes, Misc

Two Tomato Salsa

2 c Diced unpeeled plum tomato 1 c Unpeeled green tomato 1/2 c Diced green bell pepper 1/4 c Chopped purple onion 1 tb Finely chop jalapeno pepper 1 tb Finely chop fresh cilantro 1 ea Clove, minced garlic 1/4 ts Salt 1/8 ts Coarsely ground pepper 2 tb Fresh lime juice 1 tb Olive oil 1. Combine all ingredients in a bowl. Stir well. Serve at room temperature or chilled. Use a slotted spoon to serve with corn tortilla wedges, poultry, or fish. Yields 3 cups.

There is nothing worse than aggressive stupidity. — Johann Wolfgang von Goethe

Also check out

• World Threats » Blog Archive » Drug Gangs Control Mexican State

Technorati Tags: Mexican

stuffed rolled steak

Stuffed Rolled Steak (Carne Rellena)

This is known as "matambre" (hunger killer) in Argentina.

1 (1 1/2 pound) beef boneless round steak, 1/2 inch thick
1 1/2 teaspoons salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
4 ounces thinly sliced fully cooked smoked ham
2 medium tomatoes, chopped
1 (4 ounce) can mild green chiles, drained and chopped
1 medium onion, chopped
1 clove garlic, finely chopped
1/4 cup dry bread crumbs
1 medium carrot
1 hardboiled egg, peeled and cut lengthwise into fourths
1/2 teaspoon salt
2 tablespoons vegetable oil
3/4 cup water
1 teaspoon vinegar
1 teaspoon Worcestershire sauce
1 bay leaf

Trim fat from beef. Pound until about 1/4 inch thick. Sprinkle beef with 1 1/2 teaspoons salt, oregano and pepper. Arrange ham evenly on beef. Sprinkle tomatoes, chiles, onion, garlic and bread crumbs on ham.

Cut carrot lengthwise into halves; cut halves lengthwise into 3 strips. Arrange on ham. Place egg pieces down center of ham. Sprinkle with 1/2 teaspoon salt. Carefully roll up beef. Fasten with metal skewers or tie with string. If the beef separates when rolled, fasten with wooden picks.

Heat oil in Dutch oven until hot. carefully transfer beef roll to Dutch oven; cook over medium heat until brown on all sides. Drain fat. Add water, vinegar, Worcestershire sauce and bay leaf. Cover and bake at 325 degrees F until beef is tender, about 1 1/2 hours.

Remove skewers. Cut beef into 1-inch slices; serve with cooking liquid.

Yields 8 servings.

Either you think–or else others have to think for you and take power from you, pervert and discipline your natural tastes, civilize and sterilize you. — F Scott

Also check out

• Argentina Travel and Tourism Information Traditional Food from …

• Latin American Barbeque | food photography-recipes-food articles

Technorati Tags: carne rellena recipe , south american recipes, beef/pork/lamb/veal

Pineapple Fried Rice

Pineapple Fried Rice

Posted by WingsFan91 at recipegoldmine.com 6/25/01 6:47:24 am

This is an all-around favorite. You will find this dish on almost every Thai restaurants menu. It is also fun to make, because you can actually serve in the pineapple!

1 pineapple, medium size
4 ounces sliced chicken
3 tablespoons chopped shallots
1/2 tablespoon ginger, ground
1 tablespoon chopped cilantro
2 tablespoons dried shrimp
3 tablespoons garlic, coarsely chopped
2 tablespoons fish sauce
1 teaspoon granulated sugar
2 cups steamed rice

Cut the pineapple in half lengthwise, and scoop out the fruit. Cut the fruit into bite sized chunks.

In a large skillet, heat a tablespoon of oil, and fry the dry shrimp until crispy. Set it aside, and drain the skillet.

Add one more tablespoon of oil, and fry the garlic until its becomes golden brown. Turn to medium/high heat Add in the rice, and stir.

Add in the fish sauce and sugar; continue to stir for about a minute. Add in the pineapple and the shrimp that you set aside earlier, and continue to stir for about another minute.

Put the contents into the halved pineapple, and serve. Garnish with some fresh cilantro and/or sliced beets.

Its the constant and determined effort that breaks down resistance, sweeps away all obstacles. — Claude M. Bristol

Also check out

• Famous Asian Recipes Blog » Blog Archive » Thai Recipe - Pomelo Salad

• kitchen appliances » Archive du blog » We Love Cooking most often …

Technorati Tags: thai recipes, Beans and Grains, rice, noodles, potatoes, starch

Avocado Soup with Radishes &Amp; Cilantro Cream

2 tb Avocado oil 1 tb Walnut Oil or 3 T. Fruity Olive Oil 1 md Yellow Onion, chopped 4 Cloves Garlic, peeled and Minced 1 Piece of Ginger,1 1/2 inches Long, peeled and minced 3 Serrano or jalapeno chili Peppers, stemmed, seeded and Minced 4 c Chicken stock 3 Ripe Avocados, preferably The Haas variety 2 Limes 1/2 c Sour cream 2 tb Half-and-half 1/4 c Cilantro leaves, very finely Minced 1 ts Ground Coriander Salt 1 bn Radishes, 10-12 Black pepper Heat the Avocado oil or two tablespoons of the olive oil in a saucepan and add chopped onion. Saute for 5 minutes and add garlic, ginger and 2 of the peppers. Saute for another 5 minutes. Add the stock, simmer for 10 minutes and remove from heat. While the stock and vegetables are simmering, cut the Avocados in half and seed and peel them. Chop the Avocados, toss them with the juice of 1 lime and place about half the Avocado in a blender container. Add hot stock and vegetables until container is about 3/4 full and process until the mixture is smooth and liquid. Chill the soup thoroughly, preferably for several hours. To make the cilantro cream, stir the sour cream and half-and-half together, add the chopped cilantro, the remaining chili pepper, the ground coriander and salt to taste. Chill until you are ready to use it. Cut the radishes in small julienne and toss with the walnut oil or the remaining olive oil, the juice of 1/2 lime and salt to taste. Chill until you are ready to use them. Taste the chilled soup and add salt and more lime juice to taste. Ladle it into chilled soup bowls. Top each serving with a tablespoon of cilantro cream and a tablespoon of julienned radishes. Variation This soup is also delicious when served hot and is an ideal opening to a hearty Mexican meal. From: The Good Cooks Book of Oil & Vinegar by Michele Anna Jordan Posted By: Charles Walstrom 2/93 —–

Learning is not compulsory… neither is survival. — W. Edwards Deming

Technorati Tags: Mexican

henry fondas swedish meatballs

Henry Fondas Swedish Meatballs

Serving size: 4

1/2 cup bread crumbs
1/2 cup milk or cream
1/2 cup yellow onion minced
3 tablespoons sweet butter
1 pound lean ground beef
1 pound ground veal
1 teaspoon salt
1/4 teaspoon ground pepper
1/2 teaspoon cinnamon or allspice (optional)
2 eggs, lightly beaten

Soak bread crumbs in milk until milk is absorbed. Mix with a fork to form smooth mixture.

Saut? onion slowly in 1 tablespoon butter until golden; remove onion to mixing bowl. Add beef, veal, salt, pepper, cinnamon, and beaten eggs. Mix well with fingers. Cover; refrigerate several hours.

Form meat into 2-inch balls with fingers.

Preheat oven to 350 degrees F.

Heat remaining butter in skillet until it sizzles. Brown meatballs quickly over medium heat on all sides by shaking skillet. Transfer meatballs to ovenproof baking dish. Add a few tablespoons of milk to skillet; deglaze skillet stirring over medium heat; pour over meatballs. Bake about 15 minutes, or until meatballs are heated through.

Serve with mashed potatoes and sauce made from juices in the bottom of the casserole. (Blend with a little heavy cream over direct flame until slightly reduced to the consistency of thin sauce. Taste to correct seasonings.)

If your ship doesn come in, swim out to it — Jonathan Winters

Technorati Tags: celebrity recipes, meatloaf

swedish lucia buns

Swedish Lucia Buns

Traditionally, the youngest woman or girl of the household offers these buns to guests, in honor of the Queen of Light Festival at the outset of the Christmas season.

2 packages active dry yeast
1/2 cup warm water (105 to 115 degrees F)
2/3 cup lukewarm milk (scalded, then cooled)
1/2 cup granulated sugar
1/2 cup butter or margarine, softened
2 eggs
1 teaspoon ground cardamom
1 teaspoon salt
1/2 to 1 gram saffron
5 to 5 1/2 cups all-purpose flour
1/2 cup raisins
Butter or margarine, softened
1 egg, slightly beaten
1 tablespoon water
2 tablespoons granulated sugar

Dissolve yeast in warm water in large bowl. Stir in milk, 1/2 cup sugar, 1/2 cup butter, 2 eggs, the cardamom, salt, saffron and 3 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.

Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, 1 1/2 to 2 hours. Dough is ready if indentation remains when touched.

Punch dough down; divide into 4 equal parts. Cut each part into 6 equal pieces. Shape each piece into a smooth rope, 10 to 12 inches long. Shape each rope into an S; curve both ends into a coil. Place a raisin in center of each coil. Place on greased cookie sheets. Brush tops lightly with butter; let rise until double, 35 to 45 minutes.

Preheat oven to 350 degrees F. Mix 1 egg and 1 tablespoon water; brush buns lightly with egg mixture. Sprinkle with 2 tablespoons sugar. Bake until golden brown, 15 to 20 minutes.

Makes 24 buns.

There is only one success … to be able to spend your life in your own way, and not to give others absurd maddening claims upon it. — Christopher Darlington Morley

Also check out

• Founders Canadian Breakfast Stout | STL Hops - A St. Louis Beer Blog

Technorati Tags: scandinavian recipes, Breakfast

chicken fajitas

Chicken Fajitas

1 tablespoon oil
1 clove garlic, crushed
1 chicken breast, cut into 1/4 x 2-inch strips
1/2 green bell pepper, cut into julienne strips
1/2 onion, cut into rings
1/2 tablespoon liquid smoke
1/2 teaspoon salt (if desired)
1/4 teaspoon pepper
2 tablespoons lime juice
Flour tortillas

Marinate chicken in lime juice while slicing vegetables to prepare fajitas.

Heat oil and saut? garlic; add onion rings and bell pepper; saut?. Remove from skillet. Add more oil if necessary, then chicken strips, liquid smoke, salt and pepper. Saut? until chicken is white.

Add vegetables to reheat. Serve on warmed flour tortillas with Pico De Gallo and guacamole. Sour cream may be served on the side.

The blind man is laughing at the bald head. — Persian Proverb

Technorati Tags: cast iron recipes , mexican recipes, savory wrap recipes, southwestern recipes, entree, fajitas, Main Dish, Mexican

peppered long beans

Peppered Long Beans

Posted by Olga at recipegoldmine.com 8/6/02 7:58:05 am

Chinese long beans are about 1 to 3 feet long and taste like green beans without strings. They
e sold year-round in approximately 1-pound bunches. They come in either light or dark green. I like the dark green ones, the more tender of the two. Cook as you would green beans.

Serves 4

2 cups chicken broth
2 tablespoons distilled white vinegar
1 tablespoon soy sauce
2 tablespoon sesame oil
1 tablespoons Szechuan peppercorns, slightly crushed
1/8 teaspoon freshly ground pepper
Dash Tabasco
1 pound Chinese long beans, rinsed and ends trimmed

In a large skillet, bring all of the ingredients, except the beans, to a boil; continue to boil until reduced by half. Add the beans, cover, and cook for 2 minutes. Remove the cover; continue to cook over medium heat, stirring occasionally, until the beans are tender yet still crisp, about 5 minutes.

Transfer the cooked beans to a serving dish. Continue to cook the liquid in the skillet until it is reduced to 1/3 cup. Pour the sauce over the beans and serve immediately.

Fall seven times, stand up eight. — Japanese Proverb

Also check out

• Famous Asian Recipes Blog » Blog Archive » Chinese Recipe - Prawn …

Technorati Tags: asian recipes, vegetables

cajun pork chili

Cajun Pork Chili

2 pounds ground pork
2 large onions, chopped
4 cloves garlic, minced
1 sweet red bell pepper, chopped
1 sweet green bell pepper, chopped
3 stalks celery, chopped
1 (28 ounce) can tomatoes
1 (28 ounce) can kidney beans, drained
1/4 teaspoon hot pepper flakes
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
Dash of hot pepper sauce
Salt and pepper

If you prefer a more traditional chili flavor, use cumin instead of oregano, and add chili powder to taste.

In a heavy saucepan, cook the pork over medium heat, stirring   to break up the meat, for about 5 minutes or until browned. Pour off the fat.

Add onions, and cook until tender. Add garlic, red and green peppers and celery. Cook, stirring occasionally, for 5 minutes or until vegetables are softened.

Add tomatoes, breaking them up with the back of a spoon. Stir in kidney beans, hot pepper flakes, oregano, cayenne pepper, hot pepper sauce and salt and pepper to taste. Bring  to a boil; reduce heat and simmer for 20 minutes.

Programming today is a race between software engineers striving to build bigger and better idiot-proof programs, and the Universe trying to produce bigger and better idiots. So far, the Universe is winning. — Rich Cook

Also check out

• Brain Handles » A Blank Chili Con Carne Canvas

Technorati Tags: cajun recipes, chili recipes, creole recipes , louisiana recipes , soups, gumbos, chili

salsa pizza with cheese crust

Salsa Pizza with Cheese Crust

This is no ordinary pizza! Spicy salsa-seasoned beef tops a cheese crust for a pizza thats out of this world.

1 pound lean ground beef
1 1/4 cups Old El Paso? Thick
Chunky salsa
2 cups Original Bisquick? mix
1/4 cup mild salsa-flavor or jalape?o-flavor process cheese spread
1/4 cup hot water
4 medium green onions, sliced (1/2 cup)
1 cup (4 ounces) shredded Colby-Monterey jack cheese

Heat oven to 375 degrees F. Grease large cookie sheet.

Cook beef in 10-inch skillet over medium heat, stirring occasionally, until brown; drain. Stir in salsa; remove from heat.

Stir Bisquick, cheese spread and hot water until soft dough forms. Turn dough onto surface dusted with Bisquick; roll in Bisquick to coat. Shape into ball; knead 5 times. Roll into 14-inch circle; place on cookie sheet. Spread beef mixture over crust to within 2 inches of edge. Sprinkle with onions. Fold edge over beef mixture. Sprinkle with cheese.

Bake 25 to 28 minutes or until crust is golden brown and cheese is melted.

?T.M. of General Mills, Inc.

Life is a continuous exercise in creative problem solving. — Michael J. Gelb

Also check out

• Spinach pizza recipes | Selfish Mom

• Raw Food Stew: 2yr Old Andrew Enjoying Savory Veggie Stew: The …

Technorati Tags: pizza recipes , savory pizzas, Pizza

Cranberry and Brie Pizza

Cranberry and Brie Pizza

1 (12-inch) Boboli Pizza Crust
1 tablespoon olive oil
8 ounces brie cheese, rind removed, cut into 1/2-inch cubes
3/4 cup whole cranberry sauce (canned)
1/2 cup pecans, chopped

Preheat oven to 450?F.

Brush Boboli crust with olive oil. Spread cubes of cheese on the crust. Place cranberry sauce in a small bowl, stir to break up pieces. Spoon sauce by teaspoonsful evenly over cheese. Sprinkle with pecans. Bake 8 minutes, then cut into wedges.

Makes 16 wedges.

Our hours in love have wings in absence, crutches. — Colley Cibber

Also check out

• Recipes: Minty Chocolate Pudding and Berry Sweet Pizza | AFM Taste

Technorati Tags: pizzas, sweet pizza recipes , sweet pizza

crabmeat and eggs new orleans

Crabmeat and Eggs New Orleans

Posted by Chyrel at recipegoldmine.com 9/25/2001 9:14 am

Yield: 6 servings

1 pound crabmeat, fresh, drained
1/4 cup butter or margarine, melted
1/2 teaspoon salt
1/4 teaspoon white pepper
6 English muffins, split and toasted
12 eggs, poached
Paprika

New Orleans Cream Sauce
1/4 cup butter or margarine
3 tablespoons flour
1 1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon nutmeg
2 tablespoons brandy
1/8 teaspoon Tabasco or Louisiana Hot sauce

Saut? Crabmeat in butter about 5 minutes. Stir in salt and pepper. Spoon a small amount of crabmeat onto English Muffins. Top each with a poached egg. Spoon New Orleans Cream Sauce over eggs. Sprinkle with paprika.

New Orleans Cream Sauce: Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in remaining ingredients.

It took me seventeen years to get 3,000 hits in baseball. I did it in one afternoon on the golf course. — Hank Aaron

Also check out

• Founders Canadian Breakfast Stout | STL Hops - A St. Louis Beer Blog

Technorati Tags: cajun recipes, creole recipes , louisiana recipes , Breakfast

Chocolate Nut Cake

1/4 lb Butter (or margarine) 1 c Icing sugar 2 lg Eggs 3/4 c Cashews or almonds 2 1/2 t Cocoa 1/2 lb Graham crackers Milk 3/4 t Vanilla Cream together the butter and sugar. Chop the nuts and roast if desired. Soak the crackers in the milk until they are soft but have not turned to mush. Dissolve cocoa in about 2 T milk, and add this and the nuts to the creamed butter/sugar mixture. Separate the eggs and set the whites aside. To the creamed mixture add the yolks and vanilla and beat. Whip the whites until stiff peaks form, then fold this into the mixture. Line a 9-inch square pan with a layer of crackers, mixture, and crackers. Top with the remaining mixture and set in the refrigerator until hard. NOTES: * A no-bake graham-cracker chocolate cake — This is a delicious, easy-to-make cake that everyone enjoys. It came from an East Indian friend of mine who said it had been in the family. It seems western so I am uncertain of its origins. * Depending on how you want the texture of the cake you can soak the crackers until they are slightly softened or until they fall apart. : Difficulty: easy to moderate. : Time: 30 minutes preparation, several hours chilling. : Precision: approximate measurement OK. : Rob Robson : School of Computer Science, McGill University, Montreal, P.Q., Canada : musocs!mugeneral!rob@eddie.mit.edu : seismo!watmath!watcgl!onfcanim!musocs!mugeneral!rob : Copyright (C) 1986 USENET Community Trust

To the man who only has a hammer in the toolkit, every problem looks like a nail. — Abraham Maslow

Also check out

• World Threats » Blog Archive » Drug Gangs Control Mexican State

Technorati Tags: Mexican

cracked wheat pilaf

Cracked Wheat Pilaf (Bulgur Pilav ? Turkey)

1 cup bulgur (cracked wheat)
1 medium onion, chopped
2 tablespoon butter or margarine
2 1/4 cup water
2 teaspoon instant beef or chicken bouillon
1/2 teaspoon salt

Cook and stir bulgur and onion in butter until onion is tender. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer until bulgur is tender but firm, 20 to 25 minutes.

Yields 6 servings.

My son is 7 years old. I am 54. It has taken me a great many years to reach that age. I am more respected in the community, I am stronger, I am more intelligent and I think I am better than he is. I don want to be a pal, I want to be a father. — Clifton Paul Fadiman

Also check out

• Middle Eastern Sliders | food photography-recipes-food articles

Technorati Tags: middle eastern recipes, bulgar, pilaf, rice, couscous

roast beef quesadillas

Roast Beef Quesadillas

6 ounces deli roast beef, thinly sliced
1 small onion, thinly sliced
1/4 cup green bell pepper, chopped
1/2 cup prepared salsa, divided
3/4 cup Colby-jack cheese, shredded *
4 (7-inch) flour tortillas

Place onion and bell pepper in small microwave-safe bowl. Cover and microwave at HIGH 3 to 4 minutes, stirring halfway through cooking time. Stir in 3 tablespoons salsa; reserve.

Sprinkle an equal amount of cheese evenly on each tortilla. Arrange deli roast beef over cheese; top with equal amount of reserved vegetable mixture. Fold tortillas over to close.

Meanwhile heat a 10-inch nonstick skillet over medium heat 5 minutes. Cook two quesadillas in skillet 2 to 2 1/2 minutes, turning once. Repeat with remaining quesadillas.

Serve with remaining salsa.

Yield: 4 servings.

Per Serving: 285 Calories; 11g Fat (34.6% calories from fat); 21g Protein; 26g Carbohydrate; 2g Dietary Fiber; 38mg Cholesterol; 1035mg Sodium

Exchanges: 1 1/2 Grain (Starch); 2 Lean Meat; 1 Vegetable; 1 1/2 Fat

NOTES: Shredded Monterey jack, Colby or Cheddar cheese may be substituted for Colby-jack cheese (Co-jack).

Microwave Directions: Place two quesadillas on 12-inch microwave-safe plate. Cover with moistened paper towel. Microwave at HIGH 1 to 1 1/2 minutes or until hot. Repeat with remaining 2 quesadillas.

Friendship is one of the sweetest joys of life. Many might have failed beneath the bitterness of their trial had they not found a friend. — Charles Haddon Spurgeon

Also check out

• Need 500+ Mexican Food recipes by lreynoso - Writing Jobs

• World Threats » Blog Archive » Drug Gangs Control Mexican State

Technorati Tags: mexican recipes, southwestern beef recipes and pork recipes , southwestern recipes, Mexican, quesadillas

szechwan beef

Szechwan Beef

Cooking Sauce
1 pound lean boneless beef steak
    (such as top round, flank or sirloin)
2 tablespoons vegetable oil
16 dried hot red chiles
2 large carrots, cut into 3-inch long julienne strips
1 (8 ounce) can sliced bamboo shoots,
    drained (and thinly sliced, if desired)
Fresh cilantro leaves (optional)

Prepare Cooking Sauce and set aside.

Cut beef with the grain into 1 1/2-inch wide strips; then cut each strip across the grain into 1/8-inch thick slanting slices. Set aside. Place a wok over high heat; when wok is hot, add oil. When oil is hot, add chiles and cook, stirring, until chiles just begin to char. Remove chiles from wok; set aside.

Add beef to wok and stir fry until browned (1 1/2 to 2 minutes); remove from wok and set aside. Add carrots to wok and stir fry until tender-crisp to bite (about 3 minutes). Add bamboo shoots and stir fry for 1 more minute.

Return meat and chiles to wok; stir Cooking Sauce and add. Stir until sauce boils and thickens. Garnish with cilantro, if desired.

Makes 4 servings.

Cooking Sauce
2 tablespoons soy sauce
1 tablespoon dry sherry
2 teaspoons granulated sugar
1/2 teaspoon cornstarch

Stir together all ingredients.

We find greatest joy, not in getting, but in expressing what we are…Men do not really live for honors or for pay their gladness is not the taking and holding, but in doing, the striving, the building, the living. It is a higher joy to teach than to be taught. It is good to get justice, but better to do it fun to have things but more to make them. The happy man is he who lives the life of love, not for the honors it may bring, but for the life itself. — R. J. Baughan

Also check out

• Famous Asian Recipes Blog » Blog Archive » Chinese Recipe - Prawn …

• Cucumber Hummus Appetizers | Cake, Batter, and Bowl

Technorati Tags: asian recipes, Appetizers, beef/pork/lamb/veal

pork chops ole

Pork Chops Ole

6 (1/2-inch thick) loin pork chops
2 tablespoons vegetable oil
Seasoned salt and pepper to taste
3/4 cup uncooked long grain rice
1 1/2 cups water
1 (8 ounce) can tomato sauce
1/2 envelope taco seasoning mix (2 tablespoons)
1 medium green bell pepper, chopped
1/2 cup shredded Cheddar cheese

In a large skillet, brown pork chops in oil; sprinkle with seasoned salt and pepper.

Meanwhile, in a greased 13 x 9 x 2-inch baking dish, combine rice, water, tomato sauce and taco seasoning; mix well.

Arrange chops over rice; top with green pepper. Cover and bake at 350 degrees F for 1 1/2 hours or until chops are browned and juices run clear. Uncover and sprinkle with cheese; bake until cheese is melted.

Yield: 4 to 6 servings

Genius is a promontory jutting out of the infinite. — Victor Hugo

Also check out

• Mars Food - Food - Recipes - Stuffed pork with leek and butternut …

• World Threats » Blog Archive » Drug Gangs Control Mexican State

Technorati Tags: pork chop recipes, pork chops, Mexican

Chayote Relleno

3 sm Chayotes (about 6 ounces -each) 1/2 c Almonds 1/2 c Sugar 3 Eggs 1 tb Brandy 1 ts Vanilla 2 tb Milk or cream 1 pn Nutmeg 1 1/2 c Sponge cake or pound cake, -crumbled into fine crumbs, Plus 2 tablespoons for -topping (see note) 1/2 c Golden sultana or black -raisins 3 tb Slivered almonds 1 c Softly whipped cream, barely -sweetened This is a use for chayote that I would never have thought of, but it sounds really good. I love to shock people with the unexpected, such as serving these stuffed chayote shells for dessert. In this recipe, chayotes delicate texture and taste combine with almonds, sugar, brandy, eggs, cream, raisins and sponge cake to make an elegant pudding-like filling for the pale-green shells. They are abso- lutely delicious and something you might have been served in one of the fine old households of colonial Mexico. Cut the chayote in half lengthwise and steam for 35 minutes, or until just tender. Do not overcook–you don want the shells to collapse when you scoop them out. Meanwhile, combine the almonds and sugar in a food processor and grind until the almonds are fairly fine. Preheat oven to 375 degrees F. When the chayote is cooked and cool enough to handle, remove the seed, and scoop out the pulp, leaving a 1/2-inch-thick shell. Set aside. Place the chayote pulp in the processor with the ground almonds; add eggs and process to a puree. Add the brandy, vanilla and milk or cream. Blend. Pour mixture into a bowl and stir in nutmeg, cake crumbs and raisins. Spoon the pudding mixture into the chayote shells (you will have about 1 1/2 cups left over) and place them in a greased baking dish. Sprinkle slivered almonds and reserved cake crumbs over the tops. Bake stuffed shells for 30 minutes. Pour remaining pudding mixture into a greased loaf pan and bake for 25 minutes. Serve warm, topped with whipped cream. Serves 6 lucky people. (The pudding loaf serves 4.) Note: I cheat and buy a frozen pound cake to use for this recipe. PER SERVING: 420 calories, 10 g protein, 54 g carbohydrate, 20 g fat (7 g saturated), 192 mg cholesterol, 141 mg sodium, 3 g fiber. From an article by Jacquiline Higuera McMahan in the San Francisco Chronicle, 6/2/93. Posted by Stephen Ceideburg

Neurotic means he is not as sensible as I am, and psychotic means hes even worse than my brother-in-law. — Dr. Karl Menninger

Also check out

• World Threats » Blog Archive » Drug Gangs Control Mexican State

Technorati Tags: Mexican

grilled texas shrimp

Grilled Texas Shrimp

1/4 cup vegetable oil
1/4 cup tequila
1/4 cup red wine vinegar
2 tablespoons Mexican lime juice
1 tablespoon ground red chiles
1/2 teaspoon salt
2 cloves garlic, finely chopped
1 red bell pepper, finely chopped
24 large raw shrimp, peeled and
    de-veined (tails left on)

Mix all ingredients except shrimp in shallow glass or plastic dish. Stir in shrimp. Cover and refrigerate for 1 hour.

Remove shrimp from marinade, reserving marinade. Thread 4 shrimp on each of six (8-inch) metal skewers. Grill over medium coals, turning once, until pink, 2 to 3 minutes on each side.

Heat marinade to boiling in a non-reactive saucepan. Reduce heat to low. Simmer uncovered until bell pepper is tender, about 5 minutes. Serve with shrimp.

Makes 6 servings.

If you would prefer to broil the shrimp instead of grilling them, place the skewered shrimp on a broiler pan rack. Broil with tops about 4 inches from heat, turning once, until pink, 2 to 3 minutes on each side.

The three hardest tasks in the world are neither physical feats nor intellectual achievements, but moral acts to return love for hate, to include the excluded, and to say, I was wrong. — Sydney Harris

Also check out

• The Convenience Of Electric Smokers - Barbecue Recipes - Best BBQ …

• quiznos locations » Archive du blog » Cheap Food Finds, Saving …

• Free Meal at Rubio's mexican grill | Freenology - Free Samples …

• HOUSE OF SEAFOOD AT 180 - SINGAPORE BEST BIG CRAB | Big Boys Oven

Technorati Tags: barbecue recipes, grilled shrimp recipes , mexican grilling recipes , seafood recipes, southwestern recipes, tex-mex recipes, texas recipes , grilled shrimp, mexican grilling, Seafood, shrimp

Smoked Chicken Tortilla w/Tomato Salsa&Avocado Relish (Gr)

8 smoked chicken thighs — sliced 8 flour tortillas — grilled 1 cup tomato salsa 1 cup avocado relish Prepare a charcoal or wood fire in a domed grill and let it burn down to embers. Lay chips of soaked aromatic wood over the ashes-you just want to get the smoke going, not a very hot fire. (Food won be cooked, but it will be infused with a smoky flavor.) Arrange the thighs on the grill rack. Open the top vent slightly and cover the grill so that the smoke stays inside. Place thighs on the grill and cook for 3 minutes per side Slice and serve on individual plate or bowls with grilled tortillas, tomato salsa and avocado relish. Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97

When spiders unite they can tie down a lion. — Ethiopian Proverb

Also check out

• World Threats » Blog Archive » Drug Gangs Control Mexican State

Technorati Tags: Mexican

A TO Z OF SPICES (PART 1)

Ingredients
Directions:
ALLSPICE: These small dark, reddish-brown berries are so called because their aroma and flavor resemble a combination of cinnamon, cloves and nutmeg. Use berries whole in marinades; for boiling and pot roasting meats and poultry; in fish dishes, pickles and chutneys. Also available ground and excellent for flavoring soups, sauces and desserts. ANISE: Commonly called asniseed, these small, brown oval seeds have the sweet, pungent flavor of licorice. Also available ground. Use seeds in stews and vegetable dishes, or sprinkle over loaves and rolls before baking. Try ground anise for flavoring fish dishes and pastries for fruit pies. CARAWAY: Small brown, crescent-shaped seeds with a strong liquorice flavor and especially delicious as a flavoring in braised cabbage and sauerkraut recipes, breads (particularly rye), cakes and cheeses. CARDAMOM: Small, triangular-shaped pods containing numerous small black seeds which have a warm, highly aeromatic flavor. You can buy green or black cardamoms although the smaller green type is more widely available. CAYENNE: Orangey-red in color, this ground pepper is extremely hot and pungent. Not to be confused with paprika which, although related, is mild flavored. CHILI POWDER: Made from dried red chilies. This red powder varies in flavor and hotness, from mild to hot. A less fiery type is found in chili seasoning. cinnamon & CASSIA: Shavings of bark from the cinnamon tree are processed and curled to form cinnamon sticks. Also available in ground form. Spicy, fragrant and sweet, it is used widely in savory and sweet dishes. Cassia (from the dried bark of the cassia tree) is similar to cinnamon, but less delicate in flavor with a slight pungent ite. CLOVES: These dried, unopened flower buds give a warm aroma and pungency to foods, but should be used with care as the flavor can become overpowering. Available in ground form. Cloves are added to soups, sauces, mulled drinks, stewed fruits and apple pies. CORIANDER: Available in seed and ground form. These tiny, pale brown seeds have a mild, spicy flavor with a slight orange peel fragrance. An essential spice in curry dishes, but also extremely good in many cake and cookie recipes. CUMIN: Sold in seed or ground. Cumin has a warm, pungent aromatic flavor and is used extensively in flavor curries and many Middle Eastern and Mexican dishes. Popular in Germany for flavoring sauerkraut and pork dishes. Use ground or whole in meat dishes and stuffed vegetables. All spices should be stored in small airtight jars in a cool, dark place, as heat, moisture and sunlight reduce their flavor.

I prefer my oysters fried That way I know my oysters died. — Roy G. Blount, Jr.

Also check out

• World Threats » Blog Archive » Drug Gangs Control Mexican State

Technorati Tags: Mexican

chicken breasts brazilia

Chicken Breasts Brazilia

Wrap boneless chicken breasts around hearts of palm stalks and attach with a wooden pick. Place each seam side down in a buttered pan and cover with melted butter. Season with salt and pepper. Bake at 400 degrees F for 25 minutes.

To serve, top with hollandaise sauce and chopped chives.

The secret is to always let the other man have your way. — Claiborne Pell

Technorati Tags: south american recipes, poultry

carrot pudding

Carrot Pudding (Pudin de Zanahoria)

1 cup grated carrot
1 tablespoon lemon juice
1/2 teaspoon grated lemon rind
3 tablespoons butter, softened
1/2 cup granulated sugar
4 eggs, beaten
2 tablespoons all-purpose flour
1/4 teaspoon salt
3/4 teaspoon vanilla extract

Combine carrot, lemon juice and lemon rind in bowl. Let stand for 10 minutes.

Cream butter and sugar in mixer bowl until light and fluffy. Blend in eggs. Add flour, salt, vanilla extract and carrot mixture; mix well. Spoon into buttered baking dish. Bake at 350 degrees F for 20 minutes or until set and golden brown.

Yield: 4 servings

We think sometimes that poverty is only being hungry, naked and homeless. The poverty of being unwanted, unloved and uncared for is the greatest poverty. We must start in our own homes to remedy this kind of poverty. — Mother Theresa

Also check out

• Need 500+ Mexican Food recipes by lreynoso - Writing Jobs

• The Back Burner » Blog Archive » Colorful Side Dishes

Technorati Tags: mexican recipes, southwestern dessert recipes , deserts

portuguese aviz pork with clams

Portuguese Aviz Pork with Clams

Any type of lean pork can be used. Use the smallest clams you can find - cherrystones or even smaller. The Portuguese marinate their meat for at least two days, but marinating overnight is sufficient for a spicy flavor.

1 (2 pound) pork loin, cut into 1-inch squares
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons paprika
Dry white table wine
2 cloves pressed garlic
2 bay leaves, crumbled
2 to 3 tablespoons oil or lard
2 dozen cherrystone clams
3 cups cooked rice

Put pork cubes into a nonreactive bowl; sprinkle with salt, pepper and paprika. Cover with dry white table wine. Add garlic and bay leaves. Cover; allow to stand overnight or at least 8 hours. Drain; save juices.

Brown the pork slowly in oil or lard. Add the juices from the marinated meat. Cook, uncovered, 30 minutes.

Add clams in shells. Cover; cook 10 to 12 minutes longer until clams are opened. Don cook too long or clams will become tough.

Serve on or around a bed of cooked rice, which may or may not have been cooked with a little clam broth.

Served with chilled white wine. A Portuguese dry white wine would be very nice. Serves 6.

NOTE: This marinade for pork can also be used for pork chops. The marinated pork chops are then fried or baked.

The wise man always throws himself on the side of his assailants. It is more his interest than it is theirs to find his weak point. — Ralph Waldo Emerson

Also check out

Technorati Tags: portuguese recipes, beef/pork/lamb/veal

African Green Pepper And Spinach

Ingredients
1	medium	onion, chopped
1	medium	green pepper, chopped
1	tablespoon	oil
1	medium	tomato, chopped
1	pound	spinach, stems removed, fresh
3/4	teaspoon	salt
1/8	teaspoon	pepper
1/4	cup	peanut butter
Directions:
Cook and stir onion and green pepper in oil in 3 quart saucepan until onion is tender. Add tomato and spinach. Cover and simmer until spinach is tender, about 5 minutes. Stir in salt, pepper and peanut butter. Heat just until hot.

The pupil who is never required to do what he cannot do, never does what he can do. — John Stuart Mill

Technorati Tags: Regional Cuisine

oatmeal cinnamon crispies

Oatmeal Cinnamon Crispies (Amish)

2 1/2 cups butter, softened
5 cups granulated sugar
1/3 cup dark molasses
4 eggs
4 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons salt
1 tablespoon cinnamon
1 tablespoon vanilla extract
4 1/3 cups flour
4 1/3 cups old fashioned oats
2 cups finely chopped pecans

Preheat oven 375 degrees F. Grease 2 cookie sheets.

Cream first 3 ingredients. Beat in eggs one at a time. Add baking powder, baking soda, salt, cinnamon and vanilla extract. Beat until well blended. Add flour and blend. Add oats and nuts and blend. Drop by rounded spoonsful onto prepared cookie sheets. Bake for 5 to 9 minutes. It may be necessary to turn sheets around so they brown evenly. Let cool on sheets for about 3 minutes. Remove to wire rack till cool. Cookies will look medium brown and crinkly.

These freeze well.

Give no decision till both sides thoust heard. — Phocylides

Also check out

• Sweet Treats From the Amish

• CANELE PATISSERIE CHOCOLATERIE - SINGAPORE BEST DESSERTS | Big …

Technorati Tags: amish recipes, Desserts

codfish gumbo

Codfish Gumbo

Louisiana Roux
1 tablespoon minced garlic
1 bay leaf
1/2 teaspoon leaf thyme, crumbled
1/2 teaspoon leaf oregano, crumbled
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
4 cup cooked white rice
1 teaspoon salt
2 cups chicken broth
2 (8 ounce) bottles clam juice
1 (16 ounce) can tomatoes, drained
1 pound green beans, 1-inch pieces
1 pound kielbasa, 1/4-inch slices
3 codfish steaks (1 pound each)

Make Louisiana Roux. The recipe is in this section.

Microwave the finished Louisiana Roux at HIGH for 4 minutes, stirring once. Add garlic and microwave 2 minutes more. Stir in the bay leaf, thyme, oregano, black pepper, cayenne pepper and slat; microwave 4 minutes, stirring once. Stir in chicken broth and clam juice. Microwave at HIGH for 6 minutes or until thickened, stirring every 2 minutes. Cut up the tomatoes and stir them in along with the green beans; cover. Microwave at HIGH for 3 to 4 minutes longer. Remove from oven and let stand for 10 minutes, then add the kielbasa. Microwave at HIGH for 4 minutes. Add more salt if you wish.

Remove and discard the skin and bones from cod and cut steaks into 2-inch pieces. Add them to the casserole. Cover with vented plastic wrap. Microwave at HIGH for 7 minutes, or until the fish is cooked, stirring gently once or twice.

Serve hot over white rice.

A guest sees more in an hour than the host in a year. — Polish Proverb

Technorati Tags: cajun recipes, creole recipes , louisiana recipes , microwave recipes, Seafood, soups, gumbos, chili

pizzelle

Pizzelle (Italian Waffle)

6 eggs
1 1/2 cups granulated sugar
1 cup margarine, melted
2 tablespoons vanilla or anise extract
3 1/2 cups all-purpose flour
4 teaspoons baking powder

Beat the eggs and sugar together until light and smooth. Add the margarine and vanilla or anise extract. Sift in the flour and baking powder and mix until smooth. Place pizzelle iron on top of a gas flame at medium heat. Put a tablespoon or so of batter on the hot iron and turn two or three times over the stove until the pizzelle is brown. Remove from the iron and roll on a wooden cone. Fill with sweet ricotta cheese made by sweetening 1 cup Ricotta with 1/4 cup confectioners sugar. Or you can serve them flat with confectioners sugar on top.

Children are the only form of immortality that we can be sure of. — Peter Ustinov

Also check out

• The Silver Spoon - A cookbook review blog - Kitchlit

• Two Moms Baked Goods and Safe Snacks Nut Free | AllergySense …

Technorati Tags: italian recipes, italian waffle recipe , antipasto, pizza, appetizers, Baked Goods

tortilla shrimp with mexican cocktail sauce

Tortilla Shrimp with Mexican Cocktail Sauce

Cocktail Sauce
12 ounces tomato ketchup
2 ounces prepared horseradish
Juice of 1 lemon, freshly squeezed
Juice of 1 lime, freshly squeezed
1/4 cup dill pickle relish
1/4 cup fresh chopped cilantro
1 teaspoon Worcestershire sauce
Salt and pepper to taste

Tortilla Shrimp
Jumbo shrimp, peeled and de-veined (leave tail on)
1 envelope taco seasoning
1 1/2 cups all-purpose flour
1 tablespoon cornstarch
1 cup ice cold water
4 cups Japanese style or day-old bread crumbs
1 cup finely crushed tortilla chips

Nix all ingredients for the cocktail sauce together. This can be made ahead of time and refrigerated up to 3 days.

Wash shrimp, pat dry and toss in a bowl with the taco seasoning. Set aside.

In another bowl combine flour, cornstarch and water.

In a separate bowl combine breadcrumbs and tortilla chips.

Holding the tail of each shrimp, dip into the batter, then dredge through the crumb mixture. Reserve battered shrimp in freezer or refrigerator until ready to fry. Fry to a golden brown; drain and serve.

A serious problem in America is the gap between academe and the mass media, which is our culture. Professors of humanities, with all their leftist fantasies, have little direct knowledge of American life and no impact whatever on public policy. — Camille Paglia

Also check out

• God's Word is not an Appetizer « deep & wide youth ministry

Technorati Tags: mexican appetizers, southwestern appetizer recipes , appetizer

stuffed tomatoes

Stuffed Tomatoes

4 beefsteak tomatoes
4 ounces German Camembert or Bavarian Brie
2 scallions
4 anchovy fillets
1 tablespoon capers
2 teaspoons caraway seeds
Salt and ground black pepper

Remove stalk from the top of each tomato. Slice off the bottom of each tomato. Remove core from the bottom of each tomato. Cut a slice from the rounded end of each tomato and scoop out the pulp and seeds with a small teaspoon. Strain out the seeds and use the pulp and juice for the filling.

Place anchovies in a little milk and let soak for about 5 minutes to remove salt. Rinse, pat dry and chop. If the capers are large, chop them roughly.

Chop scallions finely and mash with the cheese, capers, anchovies, caraway seeds, salt and pepper. Add reserved tomato juice and pulp and mix ingredients together thoroughly. Spoon the filling into the tomatoes and place them on serving plates. Top with the reserved tomatoes slices and serve chilled.

Do not anticipate trouble, or worry about what may never happen. Keep in the sunlight. — Benjamin Franklin

Technorati Tags: german recipes, Cheese, vegetables, sauerkraut

Guilt-Free Pumpkin Swirl Cheesecake

———————————–CRUST———————————– 1 1/2 Boxes SnackWells cinnamon -graham snacks, crushed 4 tb Brown sugar 4 tb Flour 1/2 c Apple juice -concentrate- -(not apple juice!) ———————————-FILLING———————————- 1 1/2 c Yogurt cheese 1/4 c Nonfat yogurt 3/4 c Granulated sugar 1 ts Vanilla extract 6 tb Nonfat liquid egg -substitute (Egg Beaters) 1 ts Brandy extract (or -Frangelico liqueur) 1 c Pumpkin puree -(not solid pack) 1 ts Schilling Apple Pie spice OR 3/4 ts Cinnamon + 1/4 ts Nutmeg + pn Allspice Preheat the oven to 350xF. Combine the crust ingredients in a food processor. Lightly spray a 10-inch springform pan with cooking spray. Evenly distribute crust batter along the bottom and up the sides of the pan. Bake for 20 minutes Leave the oven on. Using an electric mixer at medium speed, beat the yogurt cheese, yogurt, 1/2 cup of the sugar, and the vanilla extract until well-blended. Add the egg substitute, 2T at a time, mixing well after each addition. Remove 1 cup of the mixture and set aside. To the mixing bowl, add the brandy extract, pumpkin, and spices. Mix well with an electric mixer until all the ingredients are well-incorporated. Pour top one side of the crust. Pour the reserved cup of yogurt mixture on the other side. Shake lightly to even the top. With a dinner knife, cut through both batters several times in a circular motion to create a marbleized effect. Bake for 1 hour, until firm. (check after 45 minutes. Remove from oven an place on a cooling rack. Run a knife along the sides of the pan to loosen the cake. Cool for 30 to 40 minutes *in the pan* and then remove the sides. Chill in the refrigerator for 2 to 3 hours before serving.

The greatest weakness of most humans is their hesitancy to tell others how much they love them while they
e alive. — Orlando A. Battista

Also check out

• World Threats » Blog Archive » Drug Gangs Control Mexican State

Technorati Tags: Mexican

grilled mexican chicken sandwiches

Grilled Mexican Chicken Sandwiches

Posted by Chyrel at recipegoldmine.com 10/8/2001 2:37 pm

1 1/2 tablespoons vegetable or olive oil
2 cloves garlic, minced, or 1 teaspoon bottle minced
    garlic, or 1/4 teaspoon garlic powder
2 teaspoons chili powder
1/4 teaspoon cayenne pepper (optional)
4 boneless, skinless chicken breast halves
1 1/2 cups (6 ounces) Mexican Blend cheese (Cheddar,
    Monterey jack, Asadero, queso quesadilla) divided
1/3 cup reduced-calorie mayonnaise
4 slices sourdough bread
1/2 cup chunky salsa (optional)

In a small bowl, combine oil, garlic, chili powder and pepper. Using a rubber spatula, spread mixture evenly over both sides of chicken.

Prepare medium-hot charcoal fire or preheat gas grill to medium-high.

Grill chicken on oiled rack 5 minutes per side, or until cooked through.

Combine 1 cup of the cheese mixture and the mayonnaise; mix well. Toast bread on edge of grill, turn. Spread toasted side of bread evenly with cheese/mayonnaise mixture. Grill, cheese side up, 2 more minutes, or until cheese begins to melt.

To serve, place chicken on toasted bread, top with salsa. Sprinkle with remaining cheese.

Serves 4.

I hate television. I hate it as much as I hate peanuts. But I can stop eating peanuts. — Orson Welles

Also check out

• quiznos locations » Archive du blog » Cheap Food Finds, Saving …

• Need 500+ Mexican Food recipes by lreynoso - Writing Jobs

• World Threats » Blog Archive » Drug Gangs Control Mexican State

• Free Meal at Rubio's mexican grill | Freenology - Free Samples …

Technorati Tags: mexican grilling recipes , mexican recipes, southwestern recipes, Mexican, mexican grilling, poultry

chocolate spritz cookies

Chocolate Spritz Cookies

1 cup butter, softened
2/3 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2 1/4 cups flour
1/3 cup Hershey?s? Cocoa
1/2 teaspoon salt

Preheat oven to 350 degrees F.

Cream butter and sugar in large mixing bowl until light and fluffy. Beat in egg and vanilla extract. Combine flour, cocoa and salt. Gradually add to butter mixture; mix well.

Fill cookie press. Use attachments to form cookie designs 1 inch apart on unbuttered cookie sheets. Bake 5 to 7 minutes or just until set. Transfer cookies to wire rack; cool completely.

Makes 4 1/2 dozen.

There are two messages from theory of Karma. Our condition in this life is determined by our deeds in previous life. We must do good in this life to improve our conditions in next life. — B. J. Gupta

Also check out

• bajada·net | gf raspberry spritz cookies

• Sourdough Flaxseed Rye Bread Recipe - Leinsamenbrot | Apple Pie …

• What to do with all this Jam…Make Spritz Cookies « Bert's Cannery

• Two Moms Baked Goods and Safe Snacks Nut Free | AllergySense …

• CANELE PATISSERIE CHOCOLATERIE - SINGAPORE BEST DESSERTS | Big …

• What to do with all this Jam…Make Spritz Cookies « Bert's Cannery

Technorati Tags: cookie press cookies, german recipes, spritz cookie recipes , Baked Goods, Desserts, spritz cookie

chicken kabobs

Chicken Kabobs (Sat? Ajam)

This features the Indonesian combination of spicy-hot and sweet. Serve with Peanut Sauce.

2 large whole chicken breasts (about 2 pound)
1/4 cup soy sauce
1 tablespoon vegetable oil
1 teaspoon packed brown sugar
1/4 teaspoon ground ginger
1 clove garlic, crushed

Remove bones and skin from chicken breasts. Cut chicken into 3/4-inch pieces. It is easier to cut while partially frozen. Mix chicken, soy sauce, oil, brown sugar, ginger and garlic in glass bowl. Cover and refrigerate, stirring occasionally, at least 2 hours.

Remove chicken from marinade; reserve marinade. Thread 4 or 5 chicken pieces on each of 14 to 16 bamboo skewers. Brush chicken with reserved marinade. Set oven to broil or 550 degrees F. Broil skewers with tops about 4 inches from heat for 4 to 5 minutes; turn. Brush with marinade. Broil until chicken is done, 4 to 5 minutes longer.

/html>

The substance of the eminent Socialist gentlemans speech is that making a profit is a sin, but it is my belief that the real sin is taking a loss. — Sir Winston Leonard Spenser Churchill

Also check out

• The Tastes of Summer « Michigan State University Extension: MI …

• Memphis Blues Barbeque House (Broadway) | I'm Only Here for the Food!

Technorati Tags: indian recipes, sate ajam recipe , Barbeque, poultry

Steel Vomit recipe

Ingredients

• 2 oz Jose Cuervo Clasico silver tequila
  2 oz Christian Brothers Frost White brandy
  1/2 oz Everclear alcohol
  2 oz Yukon Jack Perma Frost schnapps
  
  
  

A writer is a person for whom writing is more difficult than it is for other people. — Thomas Mann

Also check out

• MISC container vessel transformed into anti-pirate naval auxiliary …

Technorati Tags: Misc

cajun french fry seasoning

Cajun French Fry Seasoning

1/4 cup salt
1 tablespoon cayenne pepper
2 tablespoons chili powder

Mix all together and sprinkle over freshly cooked French fries.

Makes 1/4 cup.

It is odd but agitation or contest of any kind gives a rebound to my spirits and sets me up for a time. — George Gordon Byron

Also check out

• Healthy Food For Healthy Eating | eatinZ.com

Technorati Tags: cajun recipes, creole recipes , louisiana recipes , potatoes, rice, starches

Strawberry Butter

Strawberry Butter

3/4 cup frozen strawberries, thawed and drained
1 cup butter, softened
3 tablespoons confectioners sugar

Mix ingredients in blender until smooth. Refrigerate.

Makes about 2 cups.

If you can learn from hard knocks, you can also learn from soft touches. — Carolyn Kenmore

Also check out

• Quick and Easy Recipe: Chicken Kababs with Cilantro-Lime Chutney …

• Eating Locally in the Pacific Northwest » Blog Archive » Spreading …

Technorati Tags: butter recipes, spread recipes

Mexican Eggs

2 ts Butter 1/2 c Mushrooms; sliced 1/4 c Green pepper; chopped 1 cn Tomatoes; chopped & drained - (14 oz can) 6 Bacon slices; cooked & - crumbled 4 Eggs Salt & pepper to taste Melt butter in a medium skillet at medium heat. Add mushrooms and green pepper. Cook and stir until lightly browned. Mix with drained tomatoes and bacon. Spread in bottom of 4 individual baking dishes. Carefully break 1 egg into each dish. Sprinkle lightly with salt and pepper. Bake uncovered, at 350F (180C) for about 20 minutes until eggs are set Source: Moneys Mushroom bag

A grain of gold will gild a great surface, but not so much as a grain of wisdom. - from Live Without Principle — Henry David Thoreau

Also check out

• World Threats » Blog Archive » Drug Gangs Control Mexican State

Technorati Tags: Mexican

cuccidati

Cuccidati (Italian Fig/Date Bar Cookies)

Posted by CookinMom at recipegoldmine.com May 14, 2001

Source: vermontliving.com

NOTE: You have to make the filling 3 days ahead.

Crust
3/4 cup margarine
1/2 cup granulated sugar
2 eggs
Rind of 1 orange
4 teaspoons orange juice
3 cups flour
2 teaspoons baking powder
1 teaspoon vanilla extract

Filling
1 string of figs
8 ounces raisins
8 ounces brown sugar
1 pound walnuts
1 pound dates
1 orange
2 teaspoons cinnamon
2 ounces whiskey
1/4 teaspoon black pepper
1 1/2 cups water

Frosting
3 cups powdered sugar
4 ounces butter
Orange juice

Preheat oven to 375 degrees F.

Crust: In large bowl, cream together first 3 ingredients. Add orange juice and orange rind.

In separate bowl, combine flour and baking powder. Add to creamed mixture along with vanilla.

Filling: Prepare several days ahead of time. In a food grinder, grind figs and raisins. In large saucepan, simmer raisins and figs with brown sugar and water for 15 minutes. Grind walnuts, dates, and orange. Stir into hot mixture along with cinnamon, black pepper, and whiskey. Remove from stove, mix well, cover, and let mellow for 3 days.

Note: This recipe makes enough filling for 2 batches of crust and can be divided and frozen for up to six months.

Roll dough into 3-inch wide strips on pastry cloth. Lay filling down the center and wrap dough to form a long "sausage-like" cookie. Roll back and forth until crust seems very thin. Cut in diagonal about every 1 1/2 inches. Place on cookie sheet close together and bake for 10-13 minutes. Cookies should be barely brown. Cool and store in tins 5 days, then frost.

Frosting: In medium bowl, mix together margarine and powdered sugar until well blended. Add enough juice to make a thick glaze. Top cookies with a thin coat. Let frosting dry a couple of hours then store in tins as follows.

To Store: Line tins with foil, place a layer of cookies, then a layer of wax paper (NOT plastic wrap). Keep repeating, ending with foil and then the lid.

Servings: 4

The world is moving so fast these days that the man who says it can be done is generally interrupted by someone doing it. — Harry Emerson Fosdick

Also check out

• CANELE PATISSERIE CHOCOLATERIE - SINGAPORE BEST DESSERTS | Big …

Technorati Tags: italian fig/date bar cookies recipe , italian recipes, Desserts

rolled baklava

Rolled Baklava

1 pound filo dough, thawed
1 cup vegetable oil
Nut Filling
Syrup

Spread out 1 sheet of filo dough. Dab or lightly brush with oil. Over this, evenly place a second sheet of filo. Brush sheet with oil and lightly sprinkle with Nut Filling. Place a third sheet of filo over this, brush with oil and sprinkle with more Nut Filling. Roll up tightly (the 3 sheets together) jelly-roll fashion. Slice diagonally into 1-inch pieces. Place on a lightly greased baking sheet. Repeat until all filo dough and filling are used. Bake in preheated 350 degree oven 20 minutes or until light golden. Cool.

Freeze at this point, if desired. When ready to serve, prepare Syrup, cool and pour over individual pieces. Serve in paper candy cups.

Makes about 4 to 5 dozen.

NUT FILLING: In a medium bowl, combine 5 cups almonds OR pecans, chopped fine in food processor, 1 cup sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves (optional) and 1/2 cup toasted sesame seeds (optional). Mix well.

SYRUP: In a saucepan, combine 1 1/2 cups sugar, 1 1/2 cups honey and 1 cup water. Heat to boiling and cook until sticky, about 5 to 8 minutes, until syrup coats the back of a spoon. Do not overcook.

Its good to shut up sometimes. — Marcel Marceau

Also check out

• Souvlaki For The Soul » Greek Food Recipes » Baked Apples “Baklava”

• CANELE PATISSERIE CHOCOLATERIE - SINGAPORE BEST DESSERTS | Big …

Technorati Tags: greek recipes, Desserts

nkrakra - african beef and vegetable soup

African Beef and Vegetable Soup (Nkrakra ? Ghana)

1 (1 1/2 pound) beef boneless chuck, tip
    or round, cut into 3/4-inch cubes
2 cups water
2 teaspoons salt
1/4 teaspoon ground ginger
1/8 to 1/4 teaspoon ground red pepper
1 1/2 pounds Hubbard squash, pared
    and cut into 1-inch cubes*
2 medium tomatoes, chopped
1 (10 ounce) package frozen baby lima beans

Heat beef, water, salt, ginger and red pepper to boiling in Dutch oven; reduce heat. Cover and simmer 1 1/2 hours.

Add squash; cover and cook until beef and squash are tender, 30 to 45 minutes longer.

Remove squash; mash or pur?e in blender. Return squash to Dutch oven. Add tomatoes and beans. Heat to boiling; reduce heat. Cover and simmer until beans are tender ? about 15 minutes.

Top each serving with hot cooked rice, if desired.

Yields 6 servings.

* 1 (12 ounce) package frozen cooked squash, thawed, can be substituted for the fresh squash. Add it with the tomatoes.

Freedom of expression is the matrix, the indispensable condition, of nearly every other form of freedom. — Benjamin Cardozo

Also check out

• Baba Jamal's Senseless “Jihad” Ghana Doesn't Need!! | The Ghanaian …

Technorati Tags: african recipes, ghana recipe , beef/pork/lamb/veal

Fusty Crab Pizza

Fusty Crab Pizza

Crab pizza seems strange but you will not believe how good this meal was. Its an excellent dish and was a finalist in the Annual Hard Crab Cooking Contest here in Crisfield, Maryland. The recipe is credited to Miss Rachel Custis of Marion, Maryland.

1 (8-inch) frozen pizza shell
1 cup chopped Romano cheese
1 tablespoon butter or margarine (melted)
Grated Parmesan cheese
1/2 pound backfin crab meat
1 cup pizza sauce
Oregano, to taste

Cover crust with chopped cheese. Lightly mix crab meat with melted butter and put on top of cheese. Cover with sauce. Sprinkle with Parmesan cheese and oregano. Bake on a pizza pan or cookie sheet in 450 degrees F oven for 12 to 14 minutes.

Youve got to make a conscious choice every day to shed the old - whatever he old means for you. — Sarah Ban Breathnach

Technorati Tags: pizza recipes , savory pizzas, Pizza

Satay Kai

Satay Kai (Chicken Satay ? Thai)

Posted by WingsFan91 at recipegoldmine.com 11/15/2001 3:18 pm

Satay, of course, is originally an Indonesian/Malay dish, but it has been in Southern Thailand for a very long time. This is a Thai version.

You can, of course, also make the same recipe with chunks of beef or pork, or large prawns (if you can get the very large ones [3-4 per pound] then they are usually deheaded and the skewer threaded lengthwise down the body.

1 teaspoon coriander seed
1 teaspoon cumin seed
1 tablespoon chopped garlic
1 tablespoon fresh grated ginger
About 1 pound chicken breasts, skinned, boned,
    and cut into bite-size pieces.
2 tablespoons fish sauce
1 tablespoon curry powder (Thais use a mix called "phom kari",
    but an Indian style Madras curry powder is fine)
Pinch turmeric powder (its only a colorant, so very little!)
8 tablespoons coconut milk
3 tablespoons palm sugar

The chicken is beaten flat, using the flat of the blade of a heavy cleaver (or using a meat-tenderizing mallet, or the sahk of the mortar and pestle (i.e. the grinding piece, not the bowl - in Thailand these are usually granite. You could also use a rolling pin).

The coriander and cumin are toasted and then crushed in a mortar and pestle or food processor (coffee grinder…) The ingredients are then combined to form a marinade, and the chicken is marinated overnight.

The pieces of chicken are then threaded on the 8" satay sticks, loosely folding them in half and piercing through the folded meat to form a loose gather.

The completed sticks are then grilled, broiled or barbecued on fairly high heat (they taste best done over charcoal, as they absorb the smoke). Turn them regularly and brush them liberally with the remaining marinade. Cooking should take between 5 and 10 minutes depending on the heat of your cooker.

Nam Jim Satay (Peanut Sauce)

A peanut dressing accompanies these snacks. This is my favorite variation. If you have red or massaman curry paste that is preferred, but you can use curry powder to taste if you prefer. Also you can if you wish use peanut butter rather than fresh peanuts.

4 ounces freshly roasted (unsalted) peanuts
3 or 4 cloves garlic, chopped
1 ounce chopped onion
1 to 2 tablespoons red or massaman curry paste
1 teaspoon fish sauce
8 tablespoons coconut milk
4 to 6 teaspoons lime juice (to taste).
2 to 3 teaspoons brown sugar.

First grind or crush the peanuts to a fairly fine powder. Then combine them with the remaining ingredients (except the lime juice), to form a smooth sauce. If the sauce is too thick, you can thin it with a little chicken stock. Now add the lime juice, tasting as you progress to check the balance of flavors is correct.

Note use Red curry paste with beef or pork satay, massaman with chicken. If you are doing shrimp satay then use half the quantity of massaman paste.

A Jad (Cucumber Pickle)
4 tablespoons rice vinegar
1 teaspoon sugar
2 to 3 tablespoons cucumber, very coarsely chopped or sliced
2 shallots (purple onions) chopped
3 or 4 red and green prik ki nu (birdseye chiles), thinly sliced.

Combine the ingredients, and leave to stand overnight.

Each diner should have a small bowl of nam jim and a small bowl of a jad. However the satay themselves are normally served "communally."

Special thanks to Muoi Khuntilanont.

Never be a cynic, even a gentle one. Never help out a sneer, even at the devil. — Vachel Lindsay

Also check out

• Singapore Hainanese Chicken Rice Recipe | Steamy Kitchen

• Famous Asian Recipes Blog » Blog Archive » Thai Recipe - Pomelo Salad

Technorati Tags: Chicken Satay recipe , thai recipes, poultry

barbara bushs mushroom quiche

Barbara Bushs Mushroom Quiche

1 unbaked 9-inch pie crust
3 tablespoons unsalted butter
1 1/4 pounds mushrooms, sliced
3 green onions, minced
1 garlic clove, minced
3 shallots, minced
1 3/4 teaspoons oregano
1 3/4 teaspoons basil
1 1/4 teaspoons salt
3/4 teaspoon marjoram
1/4 teaspoon black pepper
1/4 teaspoon thyme
1/2 teaspoon dry mustard
4 eggs
3/4 cup skim or whole milk, or half-and-half

Pre-bake the pie shell until golden brown and then glaze with an egg white and/or mustard before filling. Then put pie on top of cookie sheet or baking sheet on lower 1/3 part of oven. This will keep crust from getting soggy.

Position rack in lower 1/3 of oven and preheat to 375 degrees F.

Melt butter in large skillet over medium-high heat. Saut? the mushrooms, onions, garlic, and shallots together. Stir in seasonings and cook 2 minutes until liquid is evaporated. Let cool 5 minutes.

In a medium bowl combine eggs with milk or cream and beat well. Stir in mushroom mixture and pour into pie crust. Bake until filling is puffed, set and starting to brown ? about 35 to 45 minutes.

Yield: 6 servings

In a completely rational society, the best of us would be teachers and the rest of us would have to settle for something else. — Lee Iacocca

Also check out

Technorati Tags: celebrity recipes, quiche