chefdavecooks

Saturday, 26 October 2013

Red Beans and Rice v1.0

this started from the food chanel but I have made changes to the way I like it

                     
* Exported from MasterCook *
                         Red Beans and Rice  v1.0
Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : side dish ----- rice
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  red kidney beans -- dry
  8             ounces  pork -- smoked or ham diced
  1              ounce  pork fat -- rendered
  2               ribs  celery -- diced
     1/2                yellow onion -- sliced
  1                     red bell pepper -- diced
  1                     green bell pepper -- diced
                        Salt
                        Red pepper flakes
  2        tablespoons  tomato paste
  1              clove  garlic -- sliced
  2             quarts  chicken stock
  1               Dash  Tabasco sauce
  1         tablespoon  red wine vinegar
                        Green onions -- sliced
                        Ingredients for the green rice:
  1         tablespoon  cilantro -- freshly chopped
  1         tablespoon  green onions -- freshly chopped
  1         tablespoon  parsley -- freshly chopped
  2        tablespoons  olive oil
                        Salt
  2               cups  rice -- jasmine
  2 1/2           cups  water
Ingredients for the green rice:
For the Red Beans:
Soak beans overnight in cool water. In a large sauce pot, over medium heat, brown the pork in the pork fat. Add the celery, onion and bell peppers and let sweat until lightly brown. Season with salt and red pepper flakes. Stir in the tomato paste and garlic. Add the chicken stock and beans. Reduce heat to low and simmer until beans are tender and thick. Season with salt, to taste and stir in the hot sauce, vinegar and green onions.
For the green rice:
In a food processor add the herbs, oil and a pinch of salt. Add the rice and water to a rice cooker and season with salt, to taste. When cooked, fluff the rice and stir in the herb mixture.
Transfer the beans to a serving bowl or platter and serve with the green rice.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
S(mc formatted):
  ""
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Per Serving (excluding unknown items): 688 Calories; 16g Fat (20.8% calories from fat); 31g Protein; 102g Carbohydrate; 14g Dietary Fiber; 30mg Cholesterol; 2957mg Sodium.  Exchanges: 6 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Thursday, 17 October 2013

Rum Raisin Cheesecake

                     
* Exported from MasterCook *
                          Rum Raisin Cheesecake
Recipe By     :
Serving Size  : 10    Preparation Time :0:00
Categories    : Cheesecakes
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  oats, rolled (raw) -- old fashioned uncooked
     1/4           cup  chopped nuts
  3        tablespoons  brown sugar, packed
  3        tablespoons  margarine -- melted or butter
  16            ounces  cream cheese -- softened
     1/3           cup  granulated sugar
     1/4           cup  all-purpose flour -- unbleached
  2              large  eggs
     1/2           cup  sour cream
  3        tablespoons  rum
  2        tablespoons  margarine
     1/3           cup  brown sugar, packed
     1/3           cup  raisins
     1/4           cup  chopped nuts
  2        tablespoons  oats, rolled (raw) -- old fashioned oats, uncooked
Combine oats, nuts, brown sugar and margarine; press onto bottom of 9-inch springform pan.  Bake at 350 degrees F., 15 minutes. Combine cream cheese, granulated sugar and 2 T flour, mixing at medium speed on electric mixer until well blended.  Add eggs, one at a time, mixing well after each addition.  Blend in sour cream and rum; mix well. Pour over crust.  Cut margarine into combined remaining flour and brown sugar until mixture resembles coarse crumbs.  Stir in raisins, nuts and oats.  Sprinkle over cream cheese mixture.  Bake at 350 degrees F., 50 minutes.  Loosen cake from rim of pan; cool before removing rim of pan.





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Per Serving (excluding unknown items): 432 Calories; 30g Fat (61.4% calories from fat); 8g Protein; 33g Carbohydrate; 2g Dietary Fiber; 97mg Cholesterol; 227mg Sodium.  Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 5 1/2 Fat; 1 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Tropfkrapfen (Drop Donuts)

                     
* Exported from MasterCook *
                        Tropfkrapfen (Drop Donuts)
Recipe By     :
Serving Size  : 10    Preparation Time :0:00
Categories    : Desserts
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  butter -- softened
  1                cup  sugar
  2              large  egg yolks -- beaten
  1              large  egg -- large, whole, beaten
  4               cups  tortilla flour -- unbleached
  2          teaspoons  baking powder
     1/4      teaspoon  nutmeg
     1/2      teaspoon  baking soda
     3/4           cup  butter
                        icing sugar
Cream the butter and sugar.  Stir in egg yolks and whole egg; blend. In a separate bowl, sift all dry ingredients except the confectioners' sugar; add to creamed mixture, alternating with buttermilk.  Stir to mix all ingredients.  Cook by dropping spoonfuls of dough into 375 degree F deep fat.  Fry a few at a time, to keep fat temperature constant.  Turn to brown on all sides.  Drain on paper towels; sprinkle with confectioners' sugar.
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Per Serving (excluding unknown items): 440 Calories; 25g Fat (49.8% calories from fat); 6g Protein; 50g Carbohydrate; 1g Dietary Fiber; 113mg Cholesterol; 657mg Sodium.  Exchanges: 2 Grain(Starch); 0 Lean Meat; 5 Fat; 1 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Vidalia Cheesecake

                     
* Exported from MasterCook *
                            Vidalia Cheesecake
Recipe By     :
Serving Size  : 10    Preparation Time :0:00
Categories    : Cheesecakes
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6             slices  bacon -- diced
  1              large  vidalia onion -- chopped
  1              clove  garlic -- minced
  15             ounce  ricotta cheese -- light
     1/2           cup  half and half
  2         tablespoon  flour
     1/2      teaspoon  salt
     1/4      teaspoon  pepper -- cayenne
  2              large  eggs
     1/2           cup  scallion -- slice thin
IN 10 INCH SKILLET, COOK BACON TIL CRISP, REMOVE & DRAIN ON PAPER TOWELS. COOK ONIONS AND GARLIC IN DRIPPINGS UNTIL TENDER. DISCARD DRIPPINGS AND DRAIN VEGGIES IN STRAINER. COMBINE CHEESE, HALF&HALF, FLOUR, SALT, AND PEPPER. BLEND UNTIL SMOOTH. ADD EGGS, ONE AT A TIME, BLEND UNTIL SMOOTH. RESERVE 3 TBS OF THE BACON FOR GARNISH...STIR REMAINING BACON AND COOKED VEGGIES MIXTURE INTO THE CHEESE MIXTURE. LIGHTLY GREASE SIDES OF AN 8 OR 9" SPRINGFORM. POUR BATTER INTO PAN. BAKE 40 MIN @ 350 OR UNTIL CENTER IS JUST SET. REMOVE TO WIRE COOLING RACK AND COOL TO ROOM TEMPERATURE. GARNISH WITH REMAINING BACON AND SERVE WITH ASSORTED CRACKERS. CAN ALSO USE AS HORS D'.





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Per Serving (excluding unknown items): 138 Calories; 10g Fat (63.9% calories from fat); 8g Protein; 4g Carbohydrate; trace Dietary Fiber; 72mg Cholesterol; 223mg Sodium.  Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Wednesday, 16 October 2013

my pork belly

                     
* Exported from MasterCook *
                              my pork belly
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Pork
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             pounds  pork belly` -- skin removed
  3               cups  apple cider
  1              stick  cinnamon -- broken
  3                     clove
place pork belly in roasting pan cover with cider add the cinnamon and cloves make sure pork is covered cook at a low temp 200 f for 2 hours drain liquid carefully place pork back in oven roast at 300 for one hour thirty min serve on cheesy mash and a veg
S(mc formatted):
  ""
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Per Serving (excluding unknown items): 431 Calories; 5g Fat (9.5% calories from fat); 2g Protein; 104g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 72mg Sodium.  Exchanges: 1 Grain(Starch); 6 Fruit; 1 Fat.

Nutr. Assoc. : 0 0 0 0

Saturday, 12 October 2013

BLACK FOREST TRIFLE

                     
* Exported from MasterCook *
                           BLACK FOREST TRIFLE
Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4 1/2           cups  milk
  3             ounces  unsweetened chocolate
     1/3           cup  cornstarch
     1/2           cup  sugar
     1/4      teaspoon  salt
  2          teaspoons  vanilla extract
  2               cups  cookie crumbs -- *
  1         20 oz. can  cherry pie filling
1. Put 4 cups of the milk into a large, heavy saucepan. Add unsweetened  chocolate (3 - 1 oz pieces). Heat over moderate heat, watching carefully,  until bubbles form on milk around edges of pan - milk is then scalded.  Remove from heat and set aside.
2. Put cornstarch, sugar, salt and  remaining 1/2 cup milk into a small bowl. Use a whisk to stir mixture until  all dry ingredients are moistened and no lumps remain. Be sure mixture is  well stirred just before adding to hot milk.
3. Using a wire shisk, stir  hot milk mixture in saucepan while gradually adding cornstarch-milk  mixture.  Return saucepan to heat and cook over moderately high heat,  stirring constantly, until mixture begins to boil. Boil 1 minute, stirring  constantly.
 4. Remove from heat and stir in vanilla. Spoon 1/3 of pudding  into a 2 quart souffle dish or glass bowl. Top with 1/3 of cookie crumbs. 
5. Set aside 1/2 cup cherry-pie filling.
6. Gently spoon half of remaining  pie filling onto crumbs in bowl. repeat layering with another third of  chocolate pudding, crumbs, the remaining pie filling and the remaining  chocolate pudding.
7. Spoon remaining cookie crumbs around chocolate  pudding to form a border. Fill center with reserved 1/2 cup pie filling. 8.  Refrigerate, covered, until pudding is well chilled. (5-6 hours)
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Per Serving (excluding unknown items): 388 Calories; 14g Fat (32.1% calories from fat); 7g Protein; 62g Carbohydrate; 3g Dietary Fiber; 19mg Cholesterol; 204mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 2 1/2 Fat; 3 Other Carbohydrates.
NOTES :   Servings:  8 * Make cookie crumbs from vanilla wafers, shortbread, or chocolate chip  cookies.
Nutr. Assoc. : 0 0 0 0 0 0 0 0

Baclava (Baklava)

                     
* Exported from MasterCook *
                            Baclava (Baklava)
Recipe By     :
Serving Size  : 32    Preparation Time :0:00
Categories    : Dessert
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        BACLAVA
  1            package  filo dough
     1/2         pound  melted butter
  1              pound  walnuts -- ground
  1              pound  ground almonds
  1                cup  sugar
                        SYRUP
     1/2           cup  honey
     1/2           cup  water
     1/2                lemon -- cut in slices
  1                cup  sugar
Butter a square baking pan which is 10  x 12. Put 4 sheets of dough to fit the pan and place them on the top of one another with a bit of melted butter sprinkled in between the layers. Then combine the ground nuts with the sugar and sprinkle about 4 tablespoons of it on the dough and place another sheet of dough over it and continue in this fashion, sprinkling nuts and small bit of the butter and placing a sheet of dough over it until dough and nuts are used. There should be about 15 layers or more. Then top with 3 more sheets of dough, (butter sprinkled in between) and press dough firmly, but carefully, down.
Then cut in diamond shaped pieces with a sharp knife. Dribble the last of the butter over it and bake in a 300=BA oven for about 45 min., or until golden brown. Prepare syrup, meanwhile: Boil together the honey, sugar, water and lemon until it thickens a bit-about 20 min. Remove the lemon and syrup over baclava as soon as it is removed from the oven. Let stand and when it s cool, it is ready to serve.
Description:
  "got this from a freind in high school many moon ago his name was Nick"
Cuisine:
  ""Yugoslavian""
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Per Serving (excluding unknown items): 278 Calories; 20g Fat (61.7% calories from fat); 7g Protein; 21g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 63mg Sodium.  Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Fruit; 3 1/2 Fat; 1 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

SPANISH RICE

                     
* Exported from MasterCook *
                               SPANISH RICE
Recipe By     :
Serving Size  : 6     Preparation Time :0:10
Categories    : Rice
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  onion -- chopped
     1/2           cup  green pepper -- chopped
  1              clove  garlic -- minced
  1         tablespoon  cooking oil
  1                can  tomatoes -- (20 ounce) cut up
     3/4           cup  rice -- long grain
  1           teaspoon  sugar
  1           teaspoon  chili powder
  5             dashes  hot pepper sauce -- to taste
     1/2           cup  cheddar cheese -- shredded
1. In a large skillet cook onion, sweet pepper, and garlic in hot oil till tender. Stir in undrained tomatoes, uncooked rice, sugar, chili powder, hot pep-per sauce, 1/2 teaspoon pepper and 1 cup water. Bring to boiling; reduce heat. Cover; simmer for 20 to 25 minutes or till rice is tender and most of liquid is absorbed. If desired, sprinkle with cheese. Makes about 5 cups (6 to 8 side-dish servings).
PREP: 10 MINUTES COOK: 25 MINUTES
-----

Yield:
  "5 cups"
Start to Finish Time:
  "0:35"
T(cooking):
  "0:25"
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Per Serving (excluding unknown items): 160 Calories; 6g Fat (32.3% calories from fat); 5g Protein; 23g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 79mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Gooseberry syllabub pavlova

                     
* Exported from MasterCook *
                       Gooseberry syllabub pavlova
Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Deseart
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4              large  Egg Whites
  1           Teaspoon  Corn Flour
  200            Grams  brown sugar -- Golden Caster Sugar
  1                tsp  Vinegar -- (preferably fruit or cider)
                        FOR THE FILLING
     1/2      kilogram  gooseberries -- topped, tailed and rinsed   i use mixed berris as i cannot find these berries
  100                g  sugar -- refined caster sugar
  1               tbsp  brandy
     1/2         large  lemon -- juiced
  3               tbsp  elderflower cordial -- i use cherry liquere as i do not like this
  142      milliliters  heavy cream -- (142 ml)
1 Preheat the oven to 150C/gas 2/fan 130C. Line a heavy baking sheet with baking parchment and draw a 24cm in circle on it.
2 Put the egg whites into a very large, grease-free bowl. Mix the corn flour and sugar together, then tip half into the egg whites. Using electric beaters, whisk until mixture is thick and glossy, and stands up in firm peaks. Tip in the rest of the sugar, add the vinegar, and continue whisking until thoroughly incorporated.
3 Spread the meringue over the circle, leaving a 1 cm border. Using the back
of a large spoon, make a shallow dip the middle for the filling, then build up the sides as high as you can. using a palette knife to make swirly peaks on top
4 Bake the meringue case on the middle shelf for 20 minutes Reduce to 140C/gas 1/fan 120C and bake for 40 minutes (1 hour in a gas oven). Turn off the oven but leave the meringue inside for 1 -3 hours, with the door closed
5 Meanwhile, gently cook the gooseberries and 100g sugar, covered, over a low neat for 15 minutes, stirring once or twice. When they are soft, drain (discarding the juices) and leave to cool thoroughly • To make the syllabub, whisk the brandy, lemon juice and 2 tbsp sugar in a large bowl for 1 minute. Pour in the elderflower cordial and cream and whisk until mixture forms soft peaks. Fold in the drained fruit. 7 Remove the parchment from the meringue, then put the case on a large flat plate or cake stand Pile in the syllabub filling and serve immediately
GETTING AHEAD
Make the meringue case up to 24 hours ahead, wrap loosely In foil and keep cool. Cook the gooseberries up to 48 hours ahead and chill. The syllabub can be mad* up to 12 hours ahead and chilled.
1 hour 45 minutes-1 hour 55 minutes, plus resting time. Serves 6 plus
-----

Cuisine:
  "British"
Source:
  "this started as a bbc good food recipe but i have made a few chages"
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Per Serving (excluding unknown items): 328 Calories; 9g Fat (25.0% calories from fat); 4g Protein; 59g Carbohydrate; 4g Dietary Fiber; 33mg Cholesterol; 60mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 3 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Thursday, 3 October 2013

sunflower seed cookies v2.0

                     
* Exported from MasterCook *
                      sunflower seed cookies   v2.0
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  butter -- or margarine
  1                cup  brown sugar
  1              large  egg
  1         tablespoon  milk
  1           teaspoon  vanilla
  1                cup  flour
     1/2      teaspoon  baking soda
     1/2      teaspoon  baking powder
     1/2      teaspoon  salt
  1                cup  rolled oats
  1                cup  sunflower seeds, roasted -- shelled
     1/2           cup  dates -- chopped  or
     1/2           cup  raisin
cream butter and sugar. beat in egg milk and vanilla. add the sifted dry ingrediants. then the oas and sunflower seeds to the creamed mixture.
MIX TOGETHER WELL. DROP BY TEASPOON FULL ONTO GREESED COOKIE SHEET.
bake in a 350 oven for 7 to 10 min. they should be slightly brown on top but a little puffy. they will stay crispy if stored in a tightly closed tin
Source:
  "started from cookies with schmecks appeal"
Copyright:
  "1991"
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Per Serving (excluding unknown items): 3513 Calories; 182g Fat (44.9% calories from fat); 66g Protein; 436g Carbohydrate; 31g Dietary Fiber; 462mg Cholesterol; 3031mg Sodium.  Exchanges: 11 Grain(Starch); 4 Lean Meat; 8 Fruit; 0 Non-Fat Milk; 33 1/2 Fat; 9 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Saturday, 28 September 2013

Loempias v1.06

                     
* Exported from MasterCook *
                              Loempias v1.06
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        sheets/wraps
  200            grams  flour
  50             grams  cornstarch
  1                     egg -- beaten
  1              pinch  salt
  400               ml  water
                        Oil for frying
                        Omelet:
  3                     eggs -- (3 to 4)
  45                ml  milk
                        salt & pepper
                        Oil
                        Chicken:
  150            grams  chicken
  1                cup  Chicken stock
                        Filling:
  100            grams  ham -- sliced in strips
  1                     onion -- diced
  100            grams  leek -- in small rings
  100            grams  white cabbage -- finely sliced
  75             grams  carrots -- thinly julienned
  75             grams  bean sprouts
  2             cloves  garlic -- mashed
  2        tablespoons  ketjap (or soy sauce)
  2          teaspoons  sambal
     1/4      teaspoon  MSG
  3        tablespoons  oil for frying
1) mix flour & cornstarch
2) add egg, water & salt
3) mix until smooth
4) if required, add a little water
5) allow the batter to rest at least 10 minutes
6) heat a little oil in a pan & bake 2 tablespoons batter - a la crepes
7) bake over a low heat til the sheets pull from the pan & the top is dry
Omelet:

1) beat all ingredients except oil
2) fry a big omelet
3) once cool, slice into rectangles as big as the loempias will be
 Chicken:
1) poach chicken in stock & allow to cool
2) slice into thin strips

filling

1) stir fry the ham strips until Judy browning, the add onion & garlic; cook til translucent
2) add cabbage & carrots & stir fry til just softening
3) add ketjap, sambal & MSG, mix well
4) add leek & stir fry about 2 minutes - at the last moment, add bean sprouts
5) allow to cool
ASSEMBLAGE:
1) place a loempia sheet, cooked side up, on a flat surface
2) spoon filling onto sheet - not too much
3) lay a few strips of chicken over the filling & a strip of omelet and (if desired) a strip of sliced ham)
4) fold the sheets like a spring roll, securing the edge with a flour/water paste
5) deep fry the loempias, edge side first, in a wok or deep-fryer til golden & hot through & through
Description:
  "been playing with this for a while the original came from a dutch website i have made quite a few changes"
S(mc formatted):
  "chef dave"
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Per Serving (excluding unknown items): 1809 Calories; 52g Fat (26.3% calories from fat); 90g Protein; 235g Carbohydrate; 12g Dietary Fiber; 1010mg Cholesterol; 4187mg Sodium.  Exchanges: 13 Grain(Starch); 8 1/2 Lean Meat; 5 1/2 Vegetable; 0 Non-Fat Milk; 4 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

The menu for this years christmas dinner

the plans are set this years Christmas dinner. It will be an Italian themed dinner
lasagna
spaghetti
chicken parmesan
and garlic bread

Tuesday, 24 September 2013

BOLOGNAISE SAUCE


this is the last step before making the lazanga 
I know lots of work but well worth it



                     
* Exported from MasterCook *
                             BOLOGNAISE SAUCE
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2      kilogram  Lean Ground Beef
  225            grams  Onions -- fine dice
  1                     Green Pepper -- fine dice
     1/4          head  Celery -- fine dice )
  3             cloves  Garlic -- pureed
  1                can  Tomatoes -- (750 ml) chopped with juice
  200            grams  Tomato Paste
  100               ml  Vegetable Oil
  350               ml  ESPAGNOLE - BASIC BROWN SAUCE
  1              grams  Bay Leaf
  1              grams  Chili Pepper -- (whole)
  2              grams  Salt
  2              grams  Black Pepper
  2              grams  Basil
  2              grams  Oregano
Heat half the oil in a sauce pan and sweat the onions and garlic Add the green peppers and celery and continue to cook for 3 minutes.
Heat the remaining oil in a saute pan. Brown the ground beef as quickly as possible over high heat. Season.
Drain off the excess fat from the browned meat and add the meat to the vegetables.
Add the tomatoes, tomato puree, espagnole, herbs and spices Bring to a boil and simmer for approximately 1 hour.
Remove the bay leaf and chili pepper. Adjust the seasoning, and adjust the consistency with the juice from the tomatoes.
S(Internet Address):
  ""
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Per Serving (excluding unknown items): 2651 Calories; 199g Fat (66.5% calories from fat); 107g Protein; 118g Carbohydrate; 25g Dietary Fiber; 375mg Cholesterol; 2911mg Sodium.  Exchanges: 2 Grain(Starch); 13 Lean Meat; 16 1/2 Vegetable; 31 1/2 Fat.
NOTES : The sauce will reduce and thicken during cooking.
The sauce must be quite moist for lasagna otherwise the finished product will be dry as the lasagna absorbs a large amount of moisture during cooking.
If there is no tomato juice, the consistency can be adjusted with brown stock.
meat sauce for lasagna, spaghetti
YIELD: 2 LITRES
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

ESPAGNOLE - BASIC BROWN SAUCE


this is step 2 for my lasagna  it is a lot of work but worth it

  


                      
* Exported from MasterCook *
                      ESPAGNOLE - BASIC BROWN SAUCE
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  80                ml  Beef Dripping
  70             grams  all-purpose flour
  25             grams  Tomato Paste
  1              Liter  BROWN BEEF STOCK
  150            grams  Carrots -- Fine dice
  150            grams  Onions -- fine dice
     1/4          head  Celery
                        spice bag
  16                cm  Cheesecloth
  1              grams  Thyme
  1                     Bay Leaf
     1/8         bunch  Parsley -- (stalks only)
  2              Whole  Black Pepper -- crushed
Melt 60 ml of the fat or oil in a thick-bottomed pot.
Add the flour and cook slowly to a golden brown, stirring frequently.
 Cool. Add the tomato paste and mix well.
Gradually mix in the hot stock and bring to a boil
lightly brown the mirepoix in the remaining 20 ml of fat or oil.
Drain off the fat and add the browned mirepoix to the sauce.
Add the spice bag and simmer for 4 - 6 hours. Remove any scum as it accumulates.
Remove the spice bag and strain. Cook quickly and refrigerate.
S(Internet Address):
  ""
Yield:
  "1 Liter"
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Per Serving (excluding unknown items): 523 Calories; 3g Fat (4.2% calories from fat); 16g Protein; 116g Carbohydrate; 21g Dietary Fiber; 0mg Cholesterol; 516mg Sodium.  Exchanges: 4 1/2 Grain(Starch); 8 Vegetable; 0 Fat.
NOTES : Use caution when preparing the brown roux. Cooking too quickly will weaken the starch
in the flour and reduce the thickening properties.
Avoid over browning the roux as it will make the sauce bitter
If the sauce is too thick with evaporation, adjust the consistency with brown stock.
YIELD: 1 litre
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

BROWN BEEF STOCK


this is step one for the my lasagna

                     
* Exported from MasterCook *
                             BROWN BEEF STOCK
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                 kg  raw beef bones -- (cut in 5  cm  pieces)
     1/4          head  Celery -- cut into 1 inch pieces
  125                g  Carrots -- cut into 1 inch pieces
  150            Grams  Onion -- finely diced
  15                 g  Tomato Paste
  10 1/2        liters  Water
                        Spice Bag -- including
  10             Grams  Thyme
  10             Grams  Bay Leaf
  10             Grams  Whole Black Peppercorn -- crushed
     1/8         bunch  Parsley -- stalks
  16                cm  Cheesecloth
Wash the bones. Place in a roasting pan and place the pan in an oven preheated to 200 C. and cook to a dark brown.
When cooked, separate the bones from the fat and transfer them to a stock pot. Cover with COLD water and bring to a boil.
Reduce heat to a simmer. Remove any scum from the surface as it forms.
Strain and reserve the fat.
Brown the mirepoix in some of the reserved fat, strain and add to the stock.
Add the tomato paste and the spice bag.
Continue to simmer for 6 to 8 hours, skimming frequently. Add water as necessary to maintain the level.
When finished, strain carefully, cool as quickly as possible and refrigerate till needed.
S(Internet Address):
  ""
Yield:
  "2 liters"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 199 Calories; 2g Fat (6.5% calories from fat); 5g Protein; 46g Carbohydrate; 15g Dietary Fiber; 0mg Cholesterol; 499mg Sodium.  Exchanges: 1 Grain(Starch); 5 Vegetable; 0 Fat.
NOTES : Avoid using burnt bones as the resulting stock will be very dark in colour and have a bitter flavour.
Old, smelly meat, bones or decaying vegetables will produce an unpleasant flavour and cause it to deteriorate rapidly.
Do not stir or undesirable scum will be returned into the liquid.
Scum should be removed as it collects, or it may blend into the stock and spoil the colour and flavour.
 Always simmer stocks. Rapid boiling causes cloudiness and evaporation.
Never add salt to a stock.
YIELD: 2 LITRES
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

LASAGNA AL FORNO -------------------- my fav


then other three recipes to make will follow

                     
* Exported from MasterCook *
                             LASAGNA AL FORNO
Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  200            grams  Lasagna Noodle -- (raw)
  300            grams  Ricotta Cheese
  300            grams  Mozzarella Cheese -- (sliced or grated)
                        BOLOGNAISE SAUCE
  1 1/2          Liter  Bolognaise Sauce -- (1 recipe)
  125            grams  Mushrooms -- sliced
  60                ml  Oil
  60             grams  Margarine
  2              large  Lasagna Containers -
  100            grams  Parmesan Cheese -- grated
  2              large  Eggs
     1/8         bunch  Parsley
Cook lasagna in plenty of boiling, salted and oiled water till al dente (firm to the bite), approximately 10-12 minutes. Refresh.
Cook the mushrooms in 30g of margarine and add to the meat bolognaise sauce.
Brush the lasagna containers with the remaining margarine. Cover the bottom with sauce.
Fill the container with layers of lasagna in a criss-cross pattern, interlayer with sauce and the cheeses as demonstrated by your professor.
The last layer of lasagna must be completely covered with sauce to prevent the pasta from hardening during baking, and topped with mozzarella and Parmesan cheeses
 Bake in an Oven preheated to 190 C (350F) for approximately 30 minutes.
 YIELD: 8 PORTIONS
S(Internet Address):
  ""
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 803 Calories; 57g Fat (63.9% calories from fat); 36g Protein; 37g Carbohydrate; 4g Dietary Fiber; 162mg Cholesterol; 875mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 4 1/2 Lean Meat; 2 Vegetable; 8 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Monday, 23 September 2013

potato soup

                     
* Exported from MasterCook *
                               potato soup
Recipe By     :
Serving Size  : 8     Preparation Time :0:10
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  bacon -- chopped
  2             stalks  celery -- diced
  1                     onion -- chopped
  3             cloves  garlic -- minced
  8                     potatoes -- peeled and cubed
  4               cups  chicken stock -- or enough to cover potatoes
  3        tablespoons  butter
     1/4           cup  all-purpose flour
  1                cup  heavy cream
  1           teaspoon  dried tarragon
  3          teaspoons  chopped fresh cilantro
                        salt and pepper to taste
In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
In the bacon grease remaining in the pan, saute the celery and onion until onion begins to turn clear. Add the garlic, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return the bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
In a separate pan, melt the butter over medium heat. Whisk in the flour. Cook stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.
Start to Finish Time:
  "0:40"
T(cooking):
  "0:30"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 598 Calories; 44g Fat (66.2% calories from fat); 22g Protein; 29g Carbohydrate; 3g Dietary Fiber; 101mg Cholesterol; 2051mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 7 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

pumpkin praline cheesecake

                     
* Exported from MasterCook *
                        pumpkin praline cheesecake
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        CHEESECAKE
     3/4           cup  Graham crumbs -- honey maid
     1/2           cup  pecans -- finely chopped
     3/4           cup  packed brown sugar -- div1ded
     3/4           cup  sugar -- divided
     1/4           cup  butter -- melted
  1 1/2           Cups  pumpkin -- canned
  3                     eggs
  1 1/2            tsp  ground cinnamon
     1/2           tsp  ground nutmeg
     1/2           tsp  ground ginger
  3                pkg  Cream Cheese -- (250 g each) softened
  1               Tbsp  cornstarch
                        Praline
     1/2           Cup  Sugar
  2               Tbsp  Water
     1/2           cup  pecans -- chopped
     1/2           cup  Cool Whip -- thawed
CHEESECAKE:
Mix graham crumbs, nuts, 1/4 cup each brown and granulated sugar, and butter; press into the bottom of 9 inch spring form pan refridgerate 1 hour
HEAT oven to 350r. whisk pumpkin, remaining brown sugar, eggs and spices until well blended.
Beat cream cheese, remaining sugar and cornstarch in large bowl with a mixer until well blended. Add pumpkin mixture; mix until just blended pour over Crust.
BAKE 45 to 50 min. or until center is almost set, Run knife around rim of pan to loosen cake cook cake completely before removing rim refrigerate 4 hours
Meanwhile, prepare Praline
.
PRALINE:
BRING sugar and water to boil in small saucepan on medium-high heat, stirring constantly. Continue boiling, without stirring, 5 to 7 min, or until syrup Is thickened and golden brown. Remove From heat. Stir in nuts. Spread onto parchment covered baking sheet. Cool. Break unto bite size pieces.
TOP Cheesecake with cool whip and pralines just before serving,

                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 5460 Calories; 377g Fat (60.5% calories from fat); 82g Protein; 472g Carbohydrate; 11g Dietary Fiber; 1524mg Cholesterol; 2808mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 10 1/2 Lean Meat; 69 Fat; 27 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Wednesday, 18 September 2013

my dumplings

                     
* Exported from MasterCook *
                               my dumplings
Recipe By     :Hungarian Restaurant, Idar
Serving Size  : 0     Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  flour
  3        tablespoons  baking powder
     1/2           cup  milk
                        salt -- to taste
mix everything together use a tablespoon to add to stew cover and cook until done about 10 min

Source:

                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 779 Calories; 6g Fat (6.8% calories from fat); 23g Protein; 159g Carbohydrate; 5g Dietary Fiber; 17mg Cholesterol; 4452mg Sodium.  Exchanges: 9 1/2 Grain(Starch); 1/2 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0

Tuesday, 17 September 2013

our beef stew

                     
* Exported from MasterCook *
                              our beef stew
Recipe By     :
Serving Size  : 3     Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  stew meat
  1                cup  carrot -- chopped
  1                cup  celery -- chopped
  1             medium  onion -- diced
  1                cup  flour
  2        tablespoons  garlic powder
  1         tablespoon  oregano
  1         tablespoon  celery seed
  1              pinch  cayenne
     1/4           cup  canola oil
  8               cups  beef stock -- home made if possible
heat oil coat beef in flour and brown in oil half at a time when beef all browned add stock a little at a time allowing mix to thicken when all stock is added add veg and bring to a simmer simmer for about 4 hours stirring every 15 min
make dumpling if u want
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 902 Calories; 51g Fat (53.5% calories from fat); 51g Protein; 49g Carbohydrate; 5g Dietary Fiber; 151mg Cholesterol; 6163mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 6 Lean Meat; 1 1/2 Vegetable; 6 Fat.
NOTES : remember this is to my taste yours will be different make it yur own
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Monday, 16 September 2013

teresa's veg mix

                     
* Exported from MasterCook *
                             teresa's veg mix
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  green beans -- cleaned and sliced
  1              large  red bell pepper -- cleaned and sliced
  1              large  red onion -- cleaned and sliced
  5             cloves  garlic roasted
  3        tablespoons  extra virgin olive oil
  1           teaspoon  sesame seeds
cook green bean until firm tender
cook pepper and onion until the same add green beans into pan ann olive oil and sesame seed warm
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 654 Calories; 43g Fat (55.1% calories from fat); 14g Protein; 65g Carbohydrate; 26g Dietary Fiber; 0mg Cholesterol; 43mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 12 Vegetable; 8 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0

Sunday, 15 September 2013

Hungarian Goulash

                     
* Exported from MasterCook *
                            Hungarian Goulash
Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : BEEF
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  round steak (3/4-inch-thick) -- cut into inch pieces
  6             ounces  mushroom -- sliced
  1              small  onion -- chopped
  1              clove  garlic -- minced
  2        tablespoons  all-purpose flour
  1         tablespoon  caraway seeds
  1         tablespoon  paprika
  1           teaspoon  salt
     1/2      teaspoon  pepper
     1/4      teaspoon  dried thyme
  1                can  whole tomatoes (28-ounce) -- undrained and coarsely chopped
  1                     bay leaf
  1          container  sour cream (8-ounce)
                        Warm cooked buttered noodles or rice
Combine first 3 ingredients in a 5-quart slow cooker, stirring well.
Combine flour and next 4 ingredients in a small bowl, stirring well; add to meat mixture, tossing well to coat. Add tomatoes and bay leaf to meat mixture; stir well.
Cover and cook on HIGH setting 1 hour; reduce heat to LOW setting, and cook 5-1/2 hours. Remove and discard bay leaf. Stir in sour cream. Serve over noodles or rice.
Yield:
  "6 Servings"
T(Cook Time):
  "6:30"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 32 Calories; trace Fat (12.1% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 358mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat.
Serving Ideas : Here's a time-saving tip you'll use again and again: to quickly chop canned whole tomatoes, use kitchen shears to snip the tomatoes while they're still in the can.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Thursday, 12 September 2013

butter tarts-------frm my wifes mother R.I.P.

                     
* Exported from MasterCook *
              butter tarts-------frm my wifes mother  R.I.P.
Recipe By     :my wifes mom Gloria Kimber
Serving Size  : 0     Preparation Time :0:00
Categories    : Desert
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     egg -- beaten
     1/3           cup  butter
  1                cup  brown sugar
  2        tablespoons  milk
  1           teaspoon  vanilla
mix completly
preheat oven to 450
add a few raisins to shells add mix
bake at 450 for 8 min then reduce to 350 and cook 15 to 20
S(mc formatted):
  "chef dave"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1192 Calories; 67g Fat (49.9% calories from fat); 8g Protein; 144g Carbohydrate; 0g Dietary Fiber; 382mg Cholesterol; 766mg Sodium.  Exchanges: 1 Lean Meat; 0 Non-Fat Milk; 13 Fat; 9 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0

goulash soup daves

                     
* Exported from MasterCook *
                           goulash soup  daves
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  stew meat -- chopped
  6             cloves  garlic -- roasted
  2             medium  onion -- diced
  3        tablespoons  paprika
  3        tablespoons  caraway seeds
  1                can  tomato paste
  1                can  tomato -- diced
  8               cups  beef stock
in stock pot add a little oil mash garlic the add caraway seeds add beef and brown add stock tomatoes rest of caraway seeds and paprika reduce heat to w
low and simmer for 4 hours

cool then refridgerate over night
the next day reheat add tomato paste
simmer and sever with nice crusty bread
S(mc formatted):
  "chef dave"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 2618 Calories; 149g Fat (53.1% calories from fat); 212g Protein; 84g Carbohydrate; 23g Dietary Fiber; 680mg Cholesterol; 20051mg Sodium.  Exchanges: 1 Grain(Starch); 27 1/2 Lean Meat; 12 1/2 Vegetable; 12 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

my manocotti

                     
* Exported from MasterCook *
                               my manocotti
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         pound  ground beef
     1/2         pound  ground veal
     1/2         pound  ground pork
  16            ounces  mozzarella cheese -- shredded
  5             cloves  garlic -- roasted
  1           teaspoon  oregano
  1           teaspoon  thyme
  3        tablespoons  millk
  3             slices  bread -- broken up
  16                    manicotti -- cooked by packge direction
  2               jars  spaghetti sauce -- your choioce of sauce
in a laege skillet add a little oil and mash roasted garlic add meat and spices cook until meat is done
drain grease soak bread in milk
combine meat cheese and bread
cover bottom of tray with sauce fill shell with mix and layer in tray
cover with remaining sauce sprinkle with cheese bake at 350 for 30 min
S(mc formatted):
  "chef dave"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 4813 Calories; 266g Fat (50.1% calories from fat); 267g Protein; 329g Carbohydrate; 26g Dietary Fiber; 949mg Cholesterol; 5243mg Sodium.  Exchanges: 16 Grain(Starch); 31 Lean Meat; 15 1/2 Vegetable; 35 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Tuesday, 10 September 2013

my suicide sauce

                     
* Exported from MasterCook *
                             my suicide sauce
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  30            pounds  tomatoes -- cored
  5                     jalapeno chile peppers -- chopped not seeded
  4                     anaheim chili pepper -- chopped not seeded
  3                     Scotch bonnet chiles -- chopped not needed
     1/2           cup  sugar
     1/2           cup  vinegar
place every thimg into a large pot cook for about 90 min run through a food mill to remove seeds and skin take remaing sauce and reduce to desired consistancy place an jars and prosess
S(mc formatted):
  "chef dave"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 3133 Calories; 41g Fat (10.1% calories from fat); 111g Protein; 710g Carbohydrate; 142g Dietary Fiber; 0mg Cholesterol; 1137mg Sodium.  Exchanges: 116 1/2 Vegetable; 0 Fat; 7 Other Carbohydrates.
NOTES : use what ever hot peppers u can get i also use thai finger hots
Nutr. Assoc. : 0 0 0 0 0 0

Monday, 9 September 2013

GARLIC MUD CHICKEN

                     
* Exported from MasterCook *
                            GARLIC MUD CHICKEN
Recipe By     :Public domain recipes converted from Meal Master format
Serving Size  : 4     Preparation Time :0:00
Categories    : Chicken
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             pounds  broiler-fryer chicken
  3                     garlic -- *
  1         tablespoon  cajun seasoning
     3/4           cup  olive oil -- **
  1                cup  all-purpose flour -- **
  Preheat oven to 325 *large heads of (about 50 cloves) **or as needed As the  coating hardens and bakes on the chicken, the flavors and juices are all  sealed in.. Best chicken you ever ate. Put peeled garlic cloves in blender  with 1/2 cup of olive oil and Cajun spices. Blend until creamy consistency,  add more oil if needed. Place the oil and garlic mixture in a large bowl.  Add flour slowly, mixing until a very heavy, thick, smooth mud like  consistency is achieved. With string, tie the chicken wings and the legs  tight against sides of carcass. Using a spatula, completely coat chicken  with Garlic Mud, as evenly as possible, using it all. Fill in all crevices  between wings and legs. Place on a rack, breast side up, in a pan and put  in preheated oven. Roast whole chicken about 1 1/2 to 2 1/2 hours or until  coating is browned well. If using cutup chicken, coat each piece very well,  place on a rack and roast for a shorter time, until chicken coating is  brown. Serve chicken with the crisp pieces of Garlic coating .. I would  suggest using a vertical roaster. It is a wire stand that the chicken slips  down on and is vertical. Set your bottom rack as low as possible to  accommodate in oven. Even a lower heat setting with a longer roast time is  even better.
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 482 Calories; 41g Fat (75.6% calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 162mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 8 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0

Crunchy Parmesan Chicken Wings

                     
* Exported from MasterCook *
                      Crunchy Parmesan Chicken Wings
Recipe By     :
Serving Size  : 60    Preparation Time :0:00
Categories    : chicken                         wings
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             pounds  chicken wings
     1/2           cup  flour
     1/2      teaspoon  paprika
     1/4      teaspoon  salt and pepper
  4                     eggs
  2               cups  parmesan cheese -- freshly grated
     1/2           cup  dry bread crumbs
  1           teaspoon  dried basil and oregano
Remove tips from chicken wings and reserve for stock if desired; separate wings at joints.  In shallow dish, combine flour, paprika, salt and pepper. In another shallow dish, beat eggs. In third shallow dish, combine cheese, bread crumbs, basil and oregano. Dip wings into flour mixture, then into eggs, then into cheese mixture, pressing firmly. (Wings can be prepared to this point, placed on rack, covered and refrigerated for up to 4 hours.) Arrange wings on greased rimmed baking sheets.  Bake in 375F oven for 35-40 minutes, turning once, or until golden brown and crisp. Makes about 60 pieces.
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 61 Calories; 4g Fat (57.5% calories from fat); 5g Protein; 2g Carbohydrate; trace Dietary Fiber; 29mg Cholesterol; 80mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

Sourdough Sweet 'N Spicy Raisin Bread

                     
* Exported from MasterCook *
                  Sourdough Sweet 'N Spicy Raisin Bread
Recipe By     :Rita Davenport
Serving Size  : 0     Preparation Time :0:00
Categories    : Savory Breads
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  sourdough starter
     1/2           cup  lukewarm milk
     1/4           cup  brown sugar -- firmly packed
     1/4           cup  butter -- melted
  2          teaspoons  salt
  1                     egg -- slightly beaten
  3               cups  all-purpose flour
  2          teaspoons  cinnamon
     1/2      teaspoon  nutmeg
  1 1/2           cups  raisins
     1/2           cup  chopped nuts -- (optional)
  2        tablespoons  butter -- melted
  1                     Egg White -- beaten
  1         tablespoon  granulated sugar
Measure out sourdough starter. Add milk, brown sugar, butter, salt and egg. Mix well. Sift flour, cinnamon and nutmeg together. Combine with sourdough starter and blend well. Add raisins and nuts, if desired. Turn out onto a lightly floured surface and knead until smooth and elastic, adding more flour if necessary. Place in a greased bowl, turning once. Cover with a cloth. Set in a warm place free from drafts and let rise about 2 hours. Cut off one-third of dough and divide remaining dough into three 12-inch rolls. Place on a greased cookie sheet and braid. Pinch ends together. Make smaller braid with extra dough and place on top of large braid. Brush with melted butter. Let rise about 1 hour. Brush with beaten egg white and sprinkle with sugar. Bake at 350°F (177°C) for 40 minutes or until golden brown.
Makes 1 braided loaf.
Description:
  "Make this braided loaf for a special brunch."
Source:
  "sour dough cookery"
S(mc formatted by):
  "chef dave"
Copyright:
  "April 1977 isbn 0-553-20602-8"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 3434 Calories; 123g Fat (31.5% calories from fat); 72g Protein; 532g Carbohydrate; 29g Dietary Fiber; 415mg Cholesterol; 5207mg Sodium.  Exchanges: 20 Grain(Starch); 2 1/2 Lean Meat; 11 1/2 Fruit; 1/2 Non-Fat Milk; 22 Fat; 3 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Friday, 6 September 2013

Edos Tandoori Chicken

                     
* Exported from MasterCook *
                          Edos Tandoori Chicken
Recipe By     :Edo van der Kolk
Serving Size  : 4     Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2      kilogram  chicken -- cubed
                        first Marinade:
  1           teaspoon  paprika
  1           teaspoon  ground ginger
  1           teaspoon  garlic -- mashed
  1               dash  lemon juice
                        second Marinade:
  1                cup  yogurt
  1           teaspoon  garlic
  1           teaspoon  ginger
  1           teaspoon  paprika
  1           teaspoon  pepper
  1           teaspoon  garam masala
  1           teaspoon  coriander
  1           teaspoon  cumin
  1               dash  lemon juice
  2          teaspoons  oil
  1                     onion -- roughly chopped
  1                     red bell pepper -- chopped
1) mix first marinade ingredients & add chicken; allow to sit in fridge minimal 1 hour
2) mix second marinade together & add this to the first mix; add onion & pepper, then return to fridge for minimum 1 hour
3) say "Klaatu Verata Necto" (joke)
4) when ready, skewer chicken & fry over hot grill or in a hot oven til chicken is cooked
 through
Description:
  "many thanks to robynnes friend --------------------------Edo van der Kolk"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 282 Calories; 19g Fat (59.9% calories from fat); 19g Protein; 10g Carbohydrate; 2g Dietary Fiber; 90mg Cholesterol; 95mg Sodium.  Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

                     
.