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