Ingredients and Directions

Thyme is an essential herb for any herb garden whether you are a beginner or a

pro. It's easy to grow and maintain when placed in full sun, with light dry soil. It's

a Mediterranean plant so it needs a lot of heat to flourish, but yet it can survive

even Zone 5 winters.

Harvest your thyme often, and use it fresh, dried or it can be frozen in ice

cubes or in small bags. I use it along with fresh garlic in my meatballs and

have been told they are "better than Moms". Add thyme to your meatloaf

recipes too. It is a wonderful addition to squash, carrots or dried beans, and can

be added to any Pasta Primavera recipe as well.

A lovely tea can be made with 3 parts thyme and 1 part each rosemary and

spearmint. Brew in a tightly closed teapot using 1 tsp. tea to 1 cup water.

Let steep for 10 minutes and serve hot.

There are many varieties of Thyme; over 400 have been cataloged over the

centuries. For culinary purposes three seem to be the most popular; garden

(Thymus vulgaris), lemon (Thymus citriodorus) and caraway−scented

(Thymus herba−barona). Try them all if you have room in your herb garden.

Thyme 28

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Ingredients and Directions

Narrow, pointed,dark green leaves distinguish this

perennial aromatic herb known for its distinctive anise like

flavor. Tarragon is widely used in classic French

cooking for a variety of dishes including chicken, fish and

vegetables, as well as many sauces, the best known being

Bearnaise. It's also an integral ingredient in various

herbal combinations such as Fines Herbes. Tarragon is

available fresh in the summer and early fall and

year−round in dried and powdered forms. Care should be

taken when using tarragon since its assertiveness can

easily dominate other flavors. Tarragon vinegar is a

popular item in gourmet markets.

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Ingredients and Directions

Used in cooking since 600 b.c., turmeric is the root of a

tropical plant related to ginger. Though native to the

Orient, this spice is now also cultivated in India and the

Caribbean. It has a bitter, pungent flavor and an intense

yellow−orange color. In Biblical times, turmeric was

often used to make perfume, a comment on its rather

exotic fragrance. Today it's used mainly to add both

flavor and color to food. Turmeric is very popular in

East Indian cooking and is almost always used in curry

preparations. It's also a primary ingredient in mustard

and is what gives American−style prepared mustard its

bright yellow color. Powdered turmeric is widely available

in supermarkets. As with all spices, it should bestored in

a cool, dark place for no more than 6 months.

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Ingredients and Directions

It's no wonder that saffron — the yellow−orange stigmas

from a small purple crocus (Crocus sativus )— is the

world's most expensive spice. Each flower provides only

three stigmas, which must be carefully hand−picked and

then dried — an extremely labor−intensive process. It

takes over 14,000 of these tiny stigmas for each ounce of

saffron. Thousands of years ago saffron was used not

only to flavor food and beverages but to make medicines

and to dye cloth and body oils a deep yellow.Today this

pungent, aromatic spice is primarily used to flavor and

tint food. Fortunately (because it's so pricey), a little

saffron goes a long way. It's integral to hundreds of

dishes like Bouillabaisse, Risotto Milanese and

Paella, and flavors many European baked

goods. Saffron is marketed in both powdered form and in

threads (the whole stigmas).Powdered saffron loses its

flavor more readily and can be easily adulterated with

imitations. The threads should be crushed just before using.

Store saffron airtight in a cool, dark place for up to 6 months.

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Ingredients and Directions

This native Mediterranean herb has been enjoyed for

centuries for both its culinary and medicinal uses. The

name comes from a derivative of the Latin salvus ,

meaning "safe," a reference to the herb's believed

healing powers. The narrow, oval, gray−green leaves of

this pungent herb are slightly bitter and have a musty

mint taste and aroma. There's also a variety

called pineapple sage, which has an intensely sweet

pineapple scent. Small bunches of fresh sage are available

year−round in many supermarkets. Choose sage by its

fresh color and aroma. Refrigerate wrapped in a paper

towel and sealed in a plastic bag for up to 4 days. Dried

sage comes whole, rubbed (crumbled) and ground. It

should be stored in a cool, dark place for no more than 6

months. Sage is commonly used in dishes containing

pork, cheese and beans, and in poultry and game

stuffings. Sausage makers also frequently use it to flavor

their products.

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Ingredients and Directions

Early Greeks wove marjoram into funeral wreaths and

planted it on graves to symbolize their loved ones'

happiness both in life and beyond. There are many

species of this ancient herb, which is a member of the

mint family. The most widely available is sweet

marjoram, usually simply called "marjoram." It has oval,

inch−long, pale green leaves and a mild, sweet,

oreganolike flavor. In fact, wild marjoram is another

name for Oregano. Marjoram is available fresh in some

produce markets and supermarkets with large fresh−herb

sections. More often, it is found dried in small bottles or

cans. There's also a very hardy species called pot

marjoram, which has a stronger, slightly bitter flavor. It's

found throughout Mediterranean countries but rarely

seen in the United States. Marjoram can be used to flavor

a variety of foods, particularly meats (especially lamb and

veal) and vegetables. Because marjoram's flavor is so

delicate, it's best added toward the end of the cooking time

so its essence doesn't completely dissipate.

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Ingredients and Directions

Any of several species of plant grown for its acrid seeds and leaves, which are

called mustard greens. The mustard plant belongs to the same family as broccoli,

Brussels sprouts, collards, kale and kohlrabi. Down through the centuries it has

been used for culinary as well as medicinal purposes; the most notable example

of the latter is mustard's purported efficacy as a curative for the common cold.

The name is said to come from a Roman mixture of crushed mustard seed and

MUST (unfermented grape juice), which was called mustum ardens ("burning

wine"). Likewise, the French word moutarde ("mustard") comes from a

contraction of their moust ("must") and a form of ardent ("hot" or "fiery").

There are two major types of mustard seed — white (or yellow ) and brown

(or Asian ). A third species, the black mustard seed, has been replaced for most

purposes by the brown species because the latter can be grown and harvested

more economically. White mustard seeds are much larger than the brown variety

but a lot less pungent. They're the main ingredient in American−style mustards.

White and brown seeds are blended to make English Mustard. Brown mustard

seeds are used for pickling and as a seasoning, and are the main ingredient in

European and Chinese mustards. Mustard seeds are sold whole, ground into

powder or processed further into prepared mustard. Powdered mustard is simply

finely ground mustard seed. Mustard seeds can be stored for up to a year in a dry,

dark place and powdered mustard for about 6 months. Whole seeds are used for

pickling, flavoring cooked meats and vegetables and as a source for freshly ground

mustard. Powdered mustards and freshly ground seeds are used in sauces, as a

seasoning in main dishes and as an ingredient in salad dressings

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Ingredients and Directions

This spice tastes and smells like a pungent version of

nutmeg, and for a very good reason . . . mace is the

bright red membrane that covers the nutmeg seed. After

the membrane is removed and dried it becomes a

yellow−orange color. It's sold ground and, less

frequently, whole (in which case it's called a "blade").

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Mace is used to flavor all manner of foods, sweet to savory.

Ingredients and Directions

Used as a seasoning and garnish for a plethora of savory

dishes, paprika is a powder made by grinding aromatic

sweet red pepper pods. The pods are quite tough, so

several grindings are necessary to produce the proper

texture. The flavor of paprika can range from mild to

pungent and hot, the color from bright orange−red to

deep blood−red. Most commercial paprika comes from

Spain, South America, California and Hungary, with the

Hungarian variety considered by many to be superior.

Indeed, Hungarian cuisine has long used paprika as a

mainstay flavoring rather than simply as a garnish. All

supermarkets carry mild paprikas, while ethnic markets

must be searched out for the more pungent varieties. As

with all herbs and spices, paprika should be stored in a

cool, dark place for no more than 6 months.

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Ingredients and Directions

Oregano is an herb everyone is familiar with in some form or another. It's an

easy to grow perennial with some controversy surrounding it.

I was told long ago that true oregano has white flowers, but many times we

end up with a plant that has pinkish flowers. This is actually wild marjoram.

I have two large oregano plants that are probably not true oregano but sure

do work well in all recipes, vinegars and the flowers are wonderful dried and

used on wreaths. To be sure of what you are getting talk to someone at your

garden center that understands the difference.

Oregano can be used fresh with sautéed zucchini and onions, or is a welcome

addition along with cilantro to black beans.

For a simple elegant appetizer, carefully grill thick slices of provolone cheese

that have been sprinkled with oregano. When the cheese is warmed and starts

to melt spread on crusty fresh bread with a butter knife.

Add oregano to your fresh salsa recipes, or any Mexican dishes as well as

Italian recipes.

The leaves can be dried on the stem and crumbled into jars, or frozen in

individual bags, then used as fresh.

One oregano plant that is put in full sun, fairly dry soil and harvested

frequently will supply all that you need. It does grow quickly and spread,

but that will allow you to pot up some oregano for your windowsill and for

your friends!

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Ingredients and Directions

Most cooks today don't appreciate the plentiful and

inexpensive supply of a spice that was once so valuable

and rare itwas sometimes used as currency. Its merit was

so high that many of the European sailing expeditions

during the 15th century were undertaken with the main

purpose of finding alternate trade routes to the Far East,

the primary source of the prized peppercorn and other

spices. Pepper in one form or other is used around the

world to enhance the flavor of both savory and sweet

dishes. Because it stimulates gastric juices, it delivers a

digestive bonus as well. The world's most popular spice

is a berry that grows in grapelike clusters on the

pepperplant (Piper nigrum ), a climbing vine native to

India and Indonesia. The berry is processed to produce

three basic types of peppercorn — black, white and

green. The most common is the black peppercorn, which

is picked when the berry is not quite ripe, then dried until

it shrivels and the skin turns dark brown to black. It's the

strongest flavored of the three — slightly hot with a hint of

sweetness. Among the best black peppers are the Tellicherry

and the Lampong. The less pungent white peppercorn has been

allowed to ripen, after which the skin is removed and the berry

is dried. The result is a smaller, smoother−skinned, light−tan

berry with a milder flavor. White pepper isused to a great extent

for appearance, usually in light−colored sauces or foods where

dark specks of black pepper would stand out. The green

peppercorn is the soft, underripe berry that's usually preserved

in brine. It has a fresh flavor that's less pungent than the berry

in its other forms.

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Ingredients and Directions

Used since 500 b.c., rosemary is native to the

Mediterranean area (where it grows wild) but is now

cultivated throughout Europe and the United States.

Early on, this mint−family member was used to cure

ailments of the nervous system. Rosemary's silver−green,

needle−shaped leaves are highly aromatic and their flavor

hints of both lemon and pine. This herb is available

in whole−leaf form (fresh and dried) as well as powdered.

Rosemary Essence is used both to flavor food and

to scent cosmetics. Rosemary can be used as a seasoning

in a variety of dishes including fruit salads, soups,

vegetables, meat (particularly lamb), fish and egg dishes,

stuffings and dressings.

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Ingredients and Directions

There are two main types of this aromatic plant, both with pale green, celery

like stems and bright green, feathery foliage. Florence fennel, also called finocchio,

is cultivated throughout the Mediterranean and in the United States. It has a broad,

bulbous base that's treated like a vegetable. Both the base and stems can be eaten

raw in salads or cooked in a variety of methods such as braising, sautéing or in

soups. The fragrant, graceful greenery can be used as a garnish or snipped like

dill and used for a last−minute flavor enhancer. This type of fennel is often

mislabeled "sweet anise," causing those who don't like the flavor of licorice to

avoid it. The flavor of fennel, however, is sweeter and more delicate than anise

and, when cooked, becomes even lighter and more elusive than in its raw state.

Common fennel is the variety from which the oval, greenish−brown fennel seeds

come. The seeds are available whole and ground and are used in both sweet and

savory foods, as well as to flavor many liqueurs. As with most seeds, they should

be stored in a cool, dark place for no more than 6 months. Though common fennel

is bulbless, its stems and greenery are used in the same ways as those of Florence

fennel. Fennel is available from fall through spring. Choose clean, crisp bulbs with

no sign of browning. Any attached greenery should be a fresh green color.

Refrigerate, tightly wrapped in a plastic bag, up to 5 days. Fennel is rich in

vitamin A and contains a fair amount of calcium, phosphorus and potassium.

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Ingredients and Directions

Dill is not only a pretty foliage plant; it's fragrance is a "comfort

smell" for many people. I barely touch it's feathery leaves and the

smell of homemade dill pickles, crisp and savory, rubs off on my

hands. At the same time, dill is an herb that is often passed over as

just a pickle spice and is not truly appreciated.

Growing Dill

Dill can easily be grown from seed in full sun, and can even tolerate a

slightly sandy soil. However, when first planting you should keep the

soil moist until established. Do not move your dill; instead plant where

you will be growing it. Thin the seedlings to 10 inches apart; they

will grow about 3 feet high. Use the seedlings that you pull up;

they are tender and delicious! Be sure to let one of the plants remain

with it's seeds after the season is finished, so it will reseed itself.

These plants will be much sturdier and hardier. Throughout the

summer you can plant dill in 2 week intervals also, to maintain a supply

of fresh leaves.

Using Dill

Dill leaf can be clipped and used in cottage cheese, potato salad,

cream cheese, tomato soup and salads. You may also sprinkle

chopped young dill on broiling lamb, pork chops or steak during the last

five minutes of cooking. The seeds that form on dill can be sprinkled

on small pieces of toast or crackers with salmon that has been mixed

with mayonnaise. Both the seed and leaf can be used in fish sauces.

The fresh leaves can be frozen in small resealable bags and used in

dishes. When the leaves are dried, they are referred to as dill weed in

recipes. The seeds can be kept in a closed container and used as needed.

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Ingredients and Directions

Also called comino , this ancient spice dates back to the

Old Testament. Shaped like a caraway seed, cumin is the

dried fruit of a plant in the parsley family. Its aromatic,

nutty−flavored seeds come in three colors: amber (the

most widely available), white and black (both found in

Asian markets). White cumin seed is interchangeable

with amber, but the black seed has a more complex,

peppery flavor. Cumin is available in seed and ground

forms. As with all seeds, herbs and spices, it should be

stored in a cool, dark place for no more than 6 months.

Cumin is particularly popular in Middle Eastern, Asian

and Mediterranean cooking. Among other things, it's

used to make curries, chili powders and Kummel Liqueur.

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Ingredients and Directions

Widely used in Indian cooking, authentic Indian curry

powder is freshly ground each day and can vary

dramatically depending on the region and the cook.

Curry powder is actually a pulverized blend of up to 20

spices, herbs and seeds. Among those most commonly

used are cardamom, chiles, cinnamon, cloves coriander,

cumin, fennel seed, fenugreek, mace, nutmeg, red and

black pepper, poppy and sesame seeds, saffron, tamarind

and turmeric (the latter is what gives curried dishes their

characteristic yellow color). Commercial curry powder

(which bears little resemblance to the freshly ground

blends of southern India) comes in two basic styles —

standard, and the hotter of the two, "Madras." Since

curry powder quickly loses its pungency, it should be

stored, airtight, no longer than 2 months.

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Ingredients and Directions

Native to the Mediterranean and the Orient, coriander is related to the parsley

family. It's known for both its seeds (actually the dried, ripe fruit of the plant)

and for its dark green, lacy leaves. The flavors of the seeds and leaves bear

absolutely no resemblance to each other. Mention of coriander seeds was found

in early Sanskrit writings and the seeds themselves have been discovered in

Egyptian tombs dating to 960 b.c. The tiny (1/8−inch), yellow−tan seeds are

lightly ridged. They are mildly fragrant and have an aromatic flavor akin to a

combination of lemon, sage and caraway. Whole coriander seeds are used in

pickling and for special drinks, such as mulled wine. Ground seed is useed in

many baked good (particularly Scandinavian), curry blends, soups, etc. Both

forms are commonly available in supermarkets.

Coriander leaves are also commonly known as cilantro and Chinese parsley.

Fresh coriander leaves have an extremely pungent (some say fetid) odor and

flavor that lends itself well to highly seasoned food. Though it's purported to be

the world's most widely used herb, many Americans and Europeans find that

fresh coriander is definitely an acquired taste. Choose leaves with an even

green color and no sign of wilting. Store a bunch of coriander, stems down, in

a glass of water with a plastic bag over the leaves. Refrigerate in this manner

for up to a week, changing the water every 2 days. Coriander leaves are used

widely in the cuisines of India, Mexico, the Orient and the Caribbean.

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Ingredients and Directions

Considered one of the world's most important spices,

cloves are the dried, unopened flower bud of the tropical

evergreen clove tree. Reddish brown and nail−shaped,

their name comes from clavus , the Latin word for nail.

Cloves are sold whole or ground and can be used to

flavor a multitude of dishes ranging from sweet to savory.

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Ingredients and Directions

6 c Half & half

1 oz Cinnamon stick;

- in small pieces 1 Vanilla bean; split length

2 1/2 c Sugar

12 Egg yolks

4 c Whipping cream

Strawberry for garnish Combine half and half, cinnamon sticks and vanilla bean in heavy large saucepan. Scald over very low heat. Remove from heat, cover and let stand at room temperature at least 1 hour. Combine sugar and egg yolks in large bowl of electric mixer and beat at high speed until mixture forms slowly dissolving ribbon when beaters are lifted. Reheat half and half over low heat. Gradually beat 2 cups half and half into egg yolk mixture. Stir yolk mixture into remaining half and half. Cook over low heat, stirring constantly, until thermometer registers 180~ and custard coats back of spoon; do not boil. Immediately transfer custard to large bowl. Cool at least 2 hours. If possible, cover and refrigerate for several hours or overnight. Strain custard, discarding cinnamon and vanilla bean. Whisk in whipping cream. Transfer to ice cream maker (in batches if necessary) and freeze according to manufacturer's instructions. To serve, spoon into large bowl and garnish with fresh strawberries. Makes 1 gallon.

Source: freecookingrecipes.net

Ingredients and Directions

A member of the ginger family, this aromatic spice is

native to India and grows in many other tropical areas

including Asia, South America and the Pacific Islands.

Cardamom seeds are encapsulated in small pods about

the size of a cranberry. Each pod contains 17 to 20 tiny

seeds. Cardamom has a pungent aroma and a warm,

spicy−sweet flavor. It's widely used in Scandinavian and

East Indian cooking. Cardamom can be purchased either

in the pod or ground. The latter, though more

convenient, is not as full−flavored because cardamom

seeds begin to lose their essential oils as soon as they're

ground. The seeds may be removed from the pods and

ground, or the entire pod may be ground. A mortar and

pestle make quick work of the grinding. If using

cardamom to flavor dishes such as stews and curries,

lightly crush the shell of the pod and add the pod and

seeds to the mixture. The shell will disintegrate while the

dish cooks. Be frugal when using cardamom — a little

goes a long way.

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Ingredients and Directions

These aromatic seeds come from an herb in the parsley

family. They have a nutty, delicate anise flavor and are

widely used in German, Austrian and Hungarian cuisine.

Caraway seeds flavor many foods including cheese,

breads, cakes, stews, meats, vegetables and the liqueur

Kummel. They should be stored airtight in a cool, dark

place for no more than 6 months.

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Ingredients and Directions

Also called laurel leaf or bay laurel, this aromatic herb

comes from the evergreen bay laurel tree, native to the

Mediterranean. Early Greeks and Romans attributed

magical properties to the laurel leaf and it has long been a

symbol of honor, celebration and triumph, as in "winning

your laurels." The two main varieties of bay leaf are

Turkish (which has 1− to 2−inch−long oval leaves) and

Californian (with narrow, 2− to 3−inch−long leaves). The

Turkish bay leaves have a more subtle flavor than do the

California variety. Bay leaves are used to flavor soups,

stews, vegetables and meats. They're generally removed

before serving. Overuse of this herb can make a dish

bitter. Fresh bay leaves are seldom available in markets.

Dried bay leaves, which have a fraction of the flavor of

fresh, can be found in supermarkets. Store dried bay

leaves airtight in a cool, dark place for up to 6 months.

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Ingredients and Directions

If a person loves herbs, they love basil. It seems to be everyone's

favorite herb and the recipes that take advantage of this fresh and

spicy leaf are endless.

I personally think if you can only grow two plants it should be a pot of

tomatoes and a pot of basil. With these two plants and a few basic

pantry items you can treat yourself to gourmet fare!

Growing Basil

Basil is an annual, and is easily grown from seed. There are over two dozen

types of basil including lettuce−leaf which has large leaves, cinnamon

basil and the purple leafed varieties. Basil is not frost tolerant at all, so be

sure to only plant after the soil has warmed completely.

Though it needs full sun, basil does need more moisture than some herbs,

so keep it watered; especially in pots.

You can bring basil inside as a window herb if you plant the seeds in pots

during warm weather and bring inside to grow in a bright and sunny window

when cold.

Using and Preserving Basil

Basil can be frozen, dried, or preserved in oil and it's delicious

however you choose to preserve it.

Basil is also available year round in most produce sections. Add leaves to

salads or sandwiches along with your lettuce. Add basil to sautés or soups

at the last minute to preserve flavor.

Basil is also wonderful in herbal vinegars. Try mixing it with oregano

and thyme.

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Ingredients and Directions

Known as far back as at least 1500 b.c., this small annual

plant is a member of the parsley family. Both the leaves

and seed have a distinctive, sweet licorice flavor. The

greenish brown, comma−shaped anise seed perfumes and

flavors a variety of confections as well as savory dishes.

It's also used to flavor drinks such as Pastis, Arrack,

Anisette and Ouzo. Anise seed plays an important role

in the cooking of Southeast Asia. Chinese cooks are

more likely to use Star Anise than anise seed.

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Ingredients and Directions

1 1/2 tablespoons unflavored gelatin

8 tablespoons cold water

9 tablespoons white sugar

2 1/4 tablespoons corn starch

2 eggs

1 1/2 cups milk

3/4 cup vanilla ice cream - premium quality

1 teaspoon vanilla extract

2 cups whipping cream

1 inch baked pie crust -- (1 to 9)

Directions: 1 Soften gelatin in cold water. Scald the milk. 2 In a mixing bowl, mix together sugar and cornstarch. Add eggs and mix thoroughly. Add milk and softened gelatin, stirring constantly. 3 Cook custard in double boiler over hot water until it thickens and coats spoon. Remove from heat. Add ice cream while custard is hot. Cool thoroughly. 4 Add vanilla. Whip the cream, and fold 1 1/2 cups into cooled custard. Pour filling into pie shell, and refrigerate until set. Garnish with remaining whipped cream. Makes 1 - 9 inch pie

Converted by MC_Buster.


Source: freecookingrecipes.net

Ingredients and Directions

1 1/2 tablespoons unflavored gelatin

8 tablespoons cold water

9 tablespoons white sugar

2 1/4 tablespoons corn starch

2 eggs

1 1/2 cups milk

3/4 cup vanilla ice cream - premium quality

1 teaspoon vanilla extract

2 cups whipping cream

1 inch baked pie crust -- (1 to 9)

Directions: 1 Soften gelatin in cold water. Scald the milk. 2 In a mixing bowl, mix together sugar and cornstarch. Add eggs and mix thoroughly. Add milk and softened gelatin, stirring constantly. 3 Cook custard in double boiler over hot water until it thickens and coats spoon. Remove from heat. Add ice cream while custard is hot. Cool thoroughly. 4 Add vanilla. Whip the cream, and fold 1 1/2 cups into cooled custard. Pour filling into pie shell, and refrigerate until set. Garnish with remaining whipped cream. Makes 1 - 9 inch pie

Converted by MC_Buster.


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Ingredients and Directions

1/4 cup butter -- melted

2 large apples, peeled, cored and sliced

1/3 cup packed brown sugar

GINGERBREAD 1/2 cup butter -- melted

1/2 cup molasses

1/2 cup sugar

1/3 cup packed brown sugar

1 egg

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

3/4 cup hot tea

Pour butter into a 9-inch square baking pan. Arrange apples over butter; sprink le with brown sugar and set aside. For gingerbread, combine butter, molasses, s ugars and egg in a mixing bowl; mix well. Combine dry ingredients; add to sugar mixture alternately with hot tea. Mix well; pour over apples. Bake at 350F for

45-50 minutes or until the cake tests done. Cool for 3-5 minutes. Loosen

sides and invert onto a serving plate. Serve warm.

YIELD: 9 servings

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Ingredients and Directions

3/4 c Sugar

1/4 c Plus 2 teaspoons cornstarch

1/8 ts Salt

3 Egg yolks; beaten

3 c Milk

1 1/2 tb Butter or margarine

1 1/2 ts Vanilla extract

1 Baked 9-inch pastry shell

3/4 c Whipping cream

1/3 c Powdered sugar; sifted

Recipe by: Southern Living

Combine sugar, cornstarch, and salt in a heavy saucepan; stir well. Combine egg yolks and milk; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute, stirring constantly. Remove from heat; stir in butter and vanilla. Immediately pour into pastry shell. Cover filling with wax paper. Let cool 30 minutes; then chill until firm. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread whipped cream over

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Ingredients and Directions

4 cups Blueberries -- fresh or frozen

3/4 cup Sugar

3 tablespoons Cornstarch

1/8 teaspoon Salt

1 cup Water

1/4 teaspoon Cinnamon

1 teaspoon Lemon juice

1 tablespoon Margarine

1 9" pie shell -- baked

Whipped topping or ice cream

1. Wash and drain blueberries. 2. In a medium saucepan, mix sugar, 1 cup of the blueberries, cornstarch (use heaping tablespoons with frozen berries), salt, water, cinnamon and lemon juice. Cook and stir over medium heat until thick. Remove from heat. Immediately add margarine and remaining berries. Stir until sauce is mixed with all of the berries and margarine is melted. Pour mixture into prepared pie shell. 3. Keep refrigerated until serving time. Serve with whipped topping or ice cream.

Source: freecookingrecipes.net

Ingredients and Directions

Cappuccino

1 cup double-strength coffee (see Tidbits)

1 cup milk

1/3 cup granulated sugar

1 heaping cup vanilla ice cream

2 cups crushed ice or ice cubes

Garnish

whipped cream

cinnamon

1. Combine the strong coffee, milk and sugar in a blender

and mix on medium speed for 15 seconds to dissolve sugar.

2. Add ice cream and ice then blend on high speed until smooth

and creamy.

3. Pour drink into two 16-ounce glasses. If desired, add

whipped cream to the top of each drink followed by a sprinkle

of cinnamon.

Makes 2 large drinks.

Mocha

For this version, add 2 tablespoons of chocolate syrup to

the recipe above and prepare as described.

Tidbits

Make double-strength coffee in your coffee maker by adding

half the water suggested by the manufacturer. Allow coffee

to chill in the refrigerator before using it in this recipe.

Source: freecookingrecipes.net

Ingredients and Directions

3 Eggs

15 oz Canned milk or "Eagle Brand"

1/2 pt Whipping cream

1/2 ts Coconut extract

3 tb Chocolate syrup

13 oz Scotch Whiskey, (mickey)

Combine all ingredients in a blended for 1 minute. Let stand over night. Bottle the next day. No waiting time.

Source: freecookingrecipes.net

Jamocha Shake

Ingredients and Directions

1 cup cold coffee

1 cup low-fat milk

3 tablespoons granulated sugar

3 cups vanilla ice cream

3 tablespoons chocolate syrup

1. Combine the coffee, milk, and sugar in a blender and

mix on medium speed for 15 seconds to dissolve the sugar.

2. Add ice cream, and chocolate syrup then blend on high

speed until smooth and creamy. Stop blender and stir mixture

with a spoon if necessary to help blend ingredients.

3. Pour drink into two 16-ounce glasses.

Makes 2 large drinks.

Source: freecookingrecipes.net

Bananaberry Freeze

Ingredients and Directions

1 10-ounce box frozen sweetened sliced strawberries, thawed

1/3 cup pina colada mix

2 cups ice

2 ripe bananas

Garnish

whipped cream

2 fresh strawberries

1. Use a blender to puree the entire contents of the thawed box of frozen strawberries.

2. Add 1/3 cup pina colada mix and 2 cups of ice to the blender.

3. Cut the end off end banana -- set these pieces aside to use later as a garnish -- then put the bananas into the blender.

4. Blend on high speed until the ice is crushed and the drink is smooth. Pour into two tall stemmed glasses, such as daiquiri glasses.

5. Slice each strawberry halfway up through the middle and add one to the rim of each glass.

6. Cut each banana slice halfway through the middle and add one to the rim of each glass next to the strawberry. Top with whipped cream and serve with a straw.

Makes 2 servings.

Source: freecookingrecipes.net

Zwetschgenknodel

Ingredients and Directions

3 medium potatoes, boiled the previous day, peeled

1 tablespoon butter

2 egg yolks

pinch of salt

2−3 heaping tablespoons flour

1 1/4 lbs. damson plums (sometimes called prune−plums)

1 sugar cube for each plum

Toppings:

melted butter

1/4 cup bread crumbs

3 tablespoons sugar

1 teaspoon ground cinnamon

Wash the plums, wipe dry, remove stomes, and insert a sugar cube into the center of each plum. Smash the boiled potatoes and mix with the cool melted butter, egg yolks, and salt, then add as much flour as it takes to produce a slightly adhesive dough. Note that less flour you use the better they will turn out. Keep your hand cool, take enough dough to cover the plums with 1/4−1/2 inch thickness; carefully press the edges together. Drop into boiling water and simmer until they start to float.

Serve with melted butter, and sprinkle sugar, cinnamon, or a combination of both on it. Or serve with breadcrumbs, browned in butter.

Source: freecookingrecipes.net

Neujahrspretzel

Ingredients and Directions

2 cups milk

2 eggs

1/2 cup butter or margarine

1 cup powdered sugar

2 packs dry yeast

Water

2 teas. salt

1 teas. vanilla extract

1/2 cup sugar

1/4 cup almonds, chopped

7 cups flour


Source: freecookingrecipes.net

Linzer Torte

Ingredients and Directions

--------LINZER DOUGH--------

1 1/2 c All-purpose flour

1 c Ground, blanched almonds

3/4 c Sugar

1/4 ts Ground cloves

1 ts Baking powder

3/4 c Butter

1 ts Grated lemon zest

1 ts Vanilla extract

1 Egg

1 Egg yolk

----------FILLING----------

1/3 c Raspberry preserves

2 Baskets fresh raspberries

1/3 c Toasted, sliced almonds

Confectioners' sugar

---------VARIATION---------

------CHEESE LINZER TORTE------

-------CHEESE FILLING-------

1 lb Cream cheese

- room temperature 1/4 c Sugar

1 ts Vanilla extract

1 ts Grated lemon zest

2 Eggs

2 Egg yolks

1/2 c Cream

FOR THE LINZER DOUGH: Preheat oven to 350F with rack in center. Mix all the dry ingredients in a bowl. Rub in butter finely by hand. Whisk lemon zest and vanilla with egg and yolk and stir into dough with a fork--the dough will be very soft. Butter a 12-inch tart pan with removable bottom. Spread dough evenly in the pan, spreading it thicker at the edge to form the side wall of the tart shell. For raspberry version, bake about 25 minutes, until well risen and firm. Cool in pan on a rack. RASPBERRY FILLING: Spread the preserves in the tart shell and arrange the raspberries on the preserves. Edge with the almonds and dust lightly with the confectioners' sugar. CHEESE VARIATION: Do not bake shell. Beat cream cheese with a hand mixer set at medium speed or with a heavy-duty mixer fitted with the paddle. Beat in sugar and continue beating until smooth, adding remaining ingredients in order, scraping bowl and beater(s) often. Pour into unbaked Linzer shell, above. Bake about 30 minutes. Cool and finish with jam and raspberries, if desired, or leave plain.

Source: freecookingrecipes.net

Daube De Boeuf A La Provencale

Ingredients and Directions

1/4 lb. salt pork

1 1/2 lb. beef boneless chuck, tip or round

1 cup dry red wine

1/2 cup water

2 cloves garlic, chopped

1/2 teaspoon salt

1/2 teaspoon dried thyme leaves

1/4 teaspoon dried rosemary leaves, crushed

1/4 teaspoon pepper

1 bay leaf

6 medium carrots, cut into 1−inch pieces

2 medium onions, cut into fourths

1/2 cup pitted ripe olives

Minced parsley

French bread

Remove rind from salt pork; cut pork into 1/4−inch slices. Cut beef

into 1−inch cubes. Fry salt pork in Dutch oven over medium heat until

crisp; remove with slotted spoon. Drain on paper towels. cook and stir

beef in hot fat until brown, about 15 minutes. Drain fat. Add wine,

water, garlic, salt, thyme, rosemary, pepper and bay leaf. Heat to

boiling; reduce heat. Cover and simmer 1 hour.

Stir in salt pork, carrots, onions and olives. Cover and simmer until

beef and vegetables are tender, about 40 minutes. Remove bay leaf.

Sprinkle with parsley. Serve in bowls with French bread for dipping.

Source: freecookingrecipes.net

Foie De Veau Au Sauternes

Ingredients and Directions

2 medium onions [about 8 ounces total], ends cut flat, peeled, cut

in half lengthwise

1 3/4 sticks unsalted butter [7 ounces], cut into 14 pieces

2 small carrots [about 4 ounces total], peeled, cut to fit the feed

tube vertically

3 plum tomatoes [about 9 ounces total], quartered and seeded

3 1/2 pounds fresh spinach, washed, stems removed

1 cup veal stock, preferably homemade

1/2 cup Sauternes

Salt and freshly ground black pepper

6 slices calf's liver [about 5 ounces each], trimmed

Slice the onions thin, and saute in 2 tablespoons butter over low

heat until the onions begin to exude their liquid, about 5 minutes.

Cover and cook, stirring occasionally, until the onions are golden and

very soft, about 25 minutes more.

For flower−like carrot slices, make 5 evenly−spaced lengthwise cuts

on each carrot piece with a fruit and vegetable stripper; slice them

into very thin rounds. Reserve.

Coursely chop the tomatoes. Reserve.

Bring a large pot of water to the boil, add the spinach and cook for

2 minutes. Drain and rinse under cold running water until cool enough

to handle. Squeeze the spinach to remove all the liquid. Pulse the

spinach, in a food processor until finely chopped, about 6 times.

Add the onions and process until smooth, about 1 minute. Reserve.

To make the sauce, bring the stock, Sauternes and chopped tomatoes to

the boil in a medium skillet. Cook until reduced by one−third, about

9 minutes. Strain into a small saucepan, pressing on the tomatoes to

exude all their liquid: there should be about l/2 cup. Set the skillet

aside. Whisk 8 tablespoons of the butter, one piece at a time, into the

reduced liquid, over low heat. Season to taste and keep warm.

Add 2 tablespoons butter to the skillet used to reduce the sauce. Add

the spinach mixture and season to taste. Keep warm, stirring occasionally.

Season the liver with salt and pepper. Cook 3 slices in 2 tablespoons

butter over medium high heat until golden brown on the outside but still

pink on the inside, about 2 minutes on each side. Remove to a plate and

cover loosely with foil to keep warm. Cook the remaining liver, adding

more butter as necessary.

Meanwhile, blanch the carrot slices in boiling water until just tender,

about 2 minutes. Drain.

Fill a pastry bag fitted with a l/2−inch star tip with the spinach

mixture. Pipe some spinach around the inner rim of 6 individual serving

plates. Cut each piece of liver diagonally into 3/4 inch wide slices and

arrange spoke−fashion on each plate. Spoon an equal amount of the sauce

on each serving and garnish with the carrot slices.

Source: freecookingrecipes.net

Poulet Aux Morilles

Ingredients and Directions

l ounce dried morel mushrooms

l cup hot milk

l frying chicken, cut into 8 serving pieces

1/4 cup vegetable oil

2 tablespoons unsalted butter

1 tablespoon all−purpose flour

l/2 teaspoon dried thyme leaves

1 1/2 cups dry white wine

2 tablespoons Cognac

l cup Creme Fraiche

Beurre manie (1 tablespoon all−purpose flour mixed with

1 tablespoon unsalted butter)

Salt and freshly ground white pepper

2 cups hot cooked rice

Creme Fraiche

1 cup heavy cream

1/2 cup sour cream

Whisk the cream and sour cream together in a mixing bowl. Cover

with plastic wrap and let sit at room temperature until thickened,

about 8 hours. Put a filter in a coffee filter top or line a

strainer with a double thickness of paper towels and set over a

bowl. Scrape in the thickened cream.

Let drain in the refrigerator, covered with plastic wrap, until

very thick, at least 12 hours or up to 24 hours. Spoon the cream

into a covered container and refrigerate. Creme Fraiche will keep

in the refrigerator for 1 week.

Cover the morels with the hot milk and let them soak for 30 minutes.

Meanwhile, pat the chicken pieces dry with paper towels. Heat the

oil and butter together in a skillet or saute pan large enough to

hold the chicken in one layer without crowding. Cook the chicken

pieces over medium−high heat until golden brown on both sides, about

10 minutes altogether. Transfer the chicken to a plate. Reserve.

Strain the morel soaking liquid through a sieve lined with dampened

cheesecloth. Squeeze the mushrooms with your fingers to force out

as much liquid as possible. Reserve. Discard the cheesecloth with

the sediment and set the liquid aside.

Rinse the mushrooms under cold running water to remove any grit.

Drain and squeeze dry. Cook them over medium−low heat in the fat

remaining in the skillet for about 4 minutes, stirring often.

Discard all the fat from the skillet.

Return the chicken pieces in one layer to the skillet, adding any

juices from the plate. Sprinkle with the flour and thyme and turn

the pieces to coat. Pour in the wine, bring to the boil, cover and

simmer for 15 minutes, turning the chicken once. Uncover the pan

and simmer until the chicken is fork−tender, about 15 minutes more.

To make the sauce, first remove the chicken and mushrooms with a

slotted spoon to a bowl and cover loosely to keep warm. Degrease

the pan juices. Whisk in the Cognac, mushroom liquid and Creme

Fraiche. Cook, whisking, over low heat until smooth. The sauce

should be just thick enough to coat a spoon. If necessary, whisk

in the beurre manie, 1 teaspoon at a time, to thicken the sauce.

Season to taste.

Return the chicken, mushrooms and any liquid in the bowl to the pan.

Stir to coat the pieces with the sauce and heat through. Do not let

boil. Spoon chicken and mushrooms onto a serving dish and serve with

cooked rice.

Source: freecookingrecipes.net

Blinis

Ingredients and Directions

2 cups milk, scalded and cooled

2 packages quick rising yeast

1/2 cup warm water (105F)

1 teaspoon sugar

1/2 cup buckwheat flour

2 cups all−purpose flour

3 eggs, separated

1/2 teaspoon salt

3 tablespoons sour cream


Source: freecookingrecipes.net

Pelmeni

Ingredients and Directions

2 cups flour

1 cup milk or water

1/2 teaspoon salt

1 tablespoon vegetable oil

3 eggs

1/2 pound beef

1/2 pound pork

1 medium onion

salt and pepper, to taste

Grind beef and pork twice in meat chopper. Then add chopped onion,

salt, and pepper. To make mincemeat more tender and juicy, add a bit

of milk. Reserve.

Mix flour with eggs and milk, salt and oil until a soft dough forms.

Knead on floured surface until dough is elastic. Take some dough and

make a "sausage" (1 inch in diameter). Divide into pieces (1 inch

thick). Roll each piece so that they are 1/16 inch thick. Take a glass

or a cup and make 2 inch rounds. Fill each round with 1 teaspoon of

the mincemeat, fold into half−moons. Pinch edges together and connect

the opposite sides. Pelmeni can be frozen to be cooked later (you can

keep them in the freezer for a long time), or cooked immediately.

To cook pelmeni, boil in a lot of water, as they can stick to each

other. Salt the water rather heavily. Carefully drop pelmeni into

boiling water. Stir them from time to time and boil for 20 minutes.

Pelmeni are served with butter, sour cream, vinegar, or ketchup.

Source: freecookingrecipes.net

Sancocho

Ingredients and Directions

1 ts Corn oil

3 oz Chicken breast; diced

3 oz Chicken thigh; diced

1 c Chopped onion

1/2 c Chopped celery

1/2 c Diced red bell pepper

1 ts -Minced jalapeno, or up to..

3 ts Minced jalapeno

2 ts Ground cumin

3 c Chicken broth

1 c Chopped plum tomatoes

1 c Fresh pumpkin* (or rutabaga)

4 oz Diced, pared sweet potato

1/2 c Corn kernels

-- fresh or frozen 2 tb Minced cilantro or parsley

2 c Cooked white rice

"There are many versions of this stew-soup in Central and South America. Scented with cumin, it makes a hearty supper on a chilly winter night." In a medium nonstick saucepan, heat the oil over medium high heat. Add chicken; cook, turning frequently, until lightly browned on all sides. Remove chicken; set aside. Add onion; cook until golden. Add celery, bell pepper, jalapeno and cumin; cook, stirring, for 3 minutes. Add broth, tomatoes, pumpkin and sweet potato; bring to a boil, reduce heat, cover and simmer until sweet potato is tender. Add reserved chicken and corn; simmer 10 minutes longer. Sprinkle with cilantro and serve with rice. Each serving provides: * 1/4 FA, 2 V, 1 P, 1-1/2 B, 15 C Per serving: * 305 cal, 16 g pro, 50 g car, * 4 g fat: 1 g poly, 1 g mono, 1 g sat * 102 mg sod, 30 mg chol *Note: For best flavor, use small sugar pumpkins (about 2-3 pounds). Cut in half, remove seeds and string with a large spoon, peel and dice. Or you can bake the pumpkin whole in a roasting pan at 375 F for about 1 hour, or until it can be easily pierced with a knife. Allow to cool; remove seeds and string, and scoop out flesh with a spoon. You may use prebaked or canned pumpkin in this recipe too. Source: Wonderful World of Walnuts & Rice (Weight Watchers Magazine in association with The Rice Council and The Walnut Marketing Board) Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias

Taino Pollo Picante

Ingredients and Directions

1 4−pound chicken

8 garlic cloves, peeled

1 teaspoon salt

1 tablespoon chopped fresh oregano

1 teaspoon black peppercorns

4 small hot chili peppers

1 teaspoon minced fresh gingerroot

1/4 teaspoon saffron threads

1/2 teaspoon ground cumin seeds

1/2 cup olive oil

2 teaspoons paprika

3 chopped green onions

2 medium tomatoes, chopped

1/3 cup chicken stock

1/2 cup burgundy

1 tablespoon chopped fresh cilantro

Garnish: lemon wedges

Wash the chicken parts, pat dry and remove the skin. Place in a

deep square pan and set aside. In the belly of a mortar, combine

garlic, salt, oregano, and black peppercorns. Press down with the

pestle until garlic is crushed and peppercorns are cracked, then

add the chili peppers, minced ginger, and saffron threads. Slowly

pound the mixture until achieving a paste and incorporate the oil

slowly. At the same time, stir with a spoon to break down the paste.

Spread the mixture evenly over the chicken parts, lifting the

chicken pieces to ensure distribution of the marinade to the bottom

of the chicken parts. Sprinkle all parts with paprika. Cover and

refrigerate overnight. If no mortar and pestle is available, execute

the steps in a blender set on low speed until all the ingredients

are coarsely chopped, then remove the canister, add the oil and

shake or stir to break down the paste and blend the ingredients.

In a preheated deep skillet, over low−to−medium heat, arrange

marinated chicken pieces side by side and brown the chicken on all

sides. Spread the chopped onions, chopped tomatoes, and drizzle the

burgundy over the chicken parts. Cover and finish cooking on low

heat for approximately 35 minutes. Remove from heat and sprinkle

chopped cilantro on the chicken prior to serving.

Source: freecookingrecipes.net

Panasonic KX-TCA60 Hands-Free Headset with Comfort Fit Headband

by Panasonic

Reviews & Details

====================================================================

Babka

Ingredients and Directions

1/4 ounce active dry yeast, (3 Tbsp or 3 packages)

3/4 cup water, warm (110 degress F)

1 tablespoon sugar

1 cup sugar

7 3/4 cup flour, all-purpose

1 1/2 cup milk

1 1/4 cup unsalted butter, or margarine

6 each eggs

2 each egg yolks

1 1/2 teaspoon salt

2 each egg whites



----Topping----

1/4 cup sugar

1/2 cup flour, all-purpose

1 teaspoon cinnamon, ground

1/4 cup butter, unsalted or margarine, chilled

Grease side and bottom of 2 (10 inch) tube pans. Prepare Topping; set aside. In a shallow, medium bowl, dissolve yeast in warm water. Add 1 Tbsp sugar and 1/2 cup flour; stir to combine. Cover; let stand in a warm place 5 to 10 minutes until foamy. Heat milk and butter or margarine in a small saucepan until melted. Let stand until mixture cools to warm. In a large bowl, beat eggs, egg yolks and remaining 1 cup sugar until pale and frothy. Add cooled milk mixture, salt and yeast mixture. Beat unil smooth. Gradually beat in 4 1/2 cups flour. Stir in enough remaining flour to make a soft dough. Turn out dough on a lightly floured surface. Knead dough into a soft, smooth dough. Divide dough in 1/2. Arrange 1 part dough in each greased pan. Cover with a damp cloth; let rise in a warm place, free from drafts, until doubled in bulk, about 2 hours. Preheat oven to 350 F. Lightly beat 2 egg whites in a small bowl until foamy. Brush beaten egg whites on top of dough. Evenly sprinkle Topping over dough. Bake 50 to 55 minutes or until a wooden pick inserted in centre comes out clean. Cool cakes in pans 3 to 4 minutes on racks. Turn out of pans; cool completely on racks. Frost with Powdered sugar Icing if desired. Makes two (10 inch) cakes. Topping: In a small bowl, combine sugar, flour, and cinnamon. Using a pastry blender or 2 knives, cut in butter or margarine until mixture resembles coarse crumbs. Powdered sugar Icing: 2 egg whites 1 1/2 cups sifted powdered sugar 1/2 tsp lemon juice. In a medium bowl, beat egg whites until frothy. Gradually add powdered sugar, beating constantly. Beat 10 minutes or until glossy. Add lemon juice; beat 2 minutes or until icing stands up in soft peaks. Makes about 1 1/4 cup icing.

Source: freecookingrecipes.net

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Sanyo Eneloop 4 Pack AAA NiMH Pre-Charged Rechargeable Batteries

by Sanyo

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Mix together the eggs, salt and cornflour and toss the beef in this until well coated. Heat the oil in a wok to 350 degree F, or until a cube of bread browns in 30 seconds, and stir−fry the beef for 1 1/2 minutes or until crispy. remove and drain on paper towels.

Reheat the oil and deep−fry the carrots for 1 1/2 minutes. Remove and drain on paper towels.

Pour off most of the oil, leaving about 1 1/2 tablespoons in the bottom of the wok. Reheat, then add the spring onions, chilies and garlic. Stir−fry together for about 30 seconds over the heat then add the sugar, soy sauce and vinegar. Return the meat and carrots to the sauce. Toss over the heat and serve.

Moo Goo Gai Pan (Main Dish)

Ingredients and Directions

1 Whole large chicken breast,

-skinned, halved Lengthwise, and boned 3/4 c Water

3 tb Soy sauce

2 tb Dry sherry

4 ts Cornstarch

1 tb Honey

1 ts Instant chicken granules

1 cn (8 oz) water chestnuts,

-drained 1 c Fresh pea pods (Snow Peas)

1/2 c Fresh mushrooms

4 To 6 green onions

Ginger root 2 tb Cooking oil

Qty Measurement Ingredient Partially freeze chicken; thinly slice into bite-sized strips. In small mixing bowl stir together the water, soy sauce, dry sherry, cornstarch, honey, and instant chicken bouillon granules; mix well. Slice the drained water chestnuts; set aside. Halve the pea pods crosswise; set aside. Slice the mushrooms and the green onion; set aside. Grate 2 teaspoon gingerroot; set aside. Heat the oil in wok over high heat. Add the chicken to wok and stir-fry 3 to 4 minutes. Remove chicken. Add more oil, if necessary. Stir-fry water chestnuts, pea pods, mushrooms, green onions, and ginger for 3 to 4 minutes. Return chicken to wok. Stir the bouillon

mixture and stir into chicken. Cook and stir until thickened and bubbly. Cover and cook 2 minutes more or until heated through. This ought to serve 4 to 6. From The Cookie Lady's Files

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2-Piece Value Combo Pack Of Brand New Home Wall Travel Plug in Ac Charger + Vehicle Cigarette Lighter Power Car Charger with IC Chip For SanDisk Sansa e200, e250, e260, e270, e280, e200R, e250R, e260R, e270R, e280R MP3 Music Player

by Bargaincell

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Dust the shanks in flour and brown them in butter and oil in a heavy skillet or fry pan. Put the cooked shanks in a saucepan, cover with water, wine, and tomato paste and cook ever so gently for about 90 min or until meat starts to soften (you may have to add a little more water or wine.)

In the meantime, saute the vegetables (roughly chopped) with the garlic in the same frying pan; you may have to add a little more oil. After a couple of minutes add the tomatoes (roughly chopped), lemon juice and rind. Cook gently for another few minutes.

Transfer partly cooked lamb shanks into a casserole dish. Skim off any fat formed during cooking. Add the cooked vegetables, mix lightly, add the fresh herbs, spoon mashed potatoes on top and finish cooking in a pre heated 190 degree oven for about 30 minutes. Serve piping hot with crusty bread.

From freecookingrecipes.net

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Coby MP-C596 2GB Sports MP3 Player with FM Radio
by Coby

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From freecookingrecipes.net

Appetizers

Ingredients and Directions

2 large eggplants (about 2 pounds)

1/4 cup lemon juice

3 tablespoons cold pressed sesame oil

2-3 cloves garlic, finely mashed

4 tablespoons sesame seeds

1/2 teaspoon sea salt

1/2 teaspoon black pepper

Preheat oven to 450O F.

Peel and grate the eggplants. Bake grated eggplant in a casserole with cover for 45 minutes. Remove from oven and let stand until cool. Simmer garlic in oil a few minutes or until lightly brown. Mix all ingredients with an electric mixer for 1 minute. Place mixture in a bowl, cover and refrigerate for one day. Remove from refrigerator 30 minutes before serving. Serve with vegetables.

Barbadian Cake

Ingredients and Directions

1 1/2 cups white sugar

2 cups butter

4 1/2 teaspoons baking powder

3 cups all−purpose flour

4 eggs

1 tablespoon vanilla extract

1 tablespoon almond extract

2 cups milk

Preheat oven to 400F. Lightly grease and flour one 9 or 10 inch bundt pan. By hand, with a spatula, cream butter and sugar together until light and fluffy. Add eggs all at once and beat well. Sift the flour and the baking powder together. Add to butter mixture along with 1 cup of the milk. Continue to beat well (the batter will be doughy).

Add the remaining 1 cup of milk along with the vanilla and almond extracts. Pour batter into the prepared pan.

Bake at 400F for 1 hour. Reduce heat to 350F and continue baking for 15 minutes longer.

Ingredients and Directions

3 lb. stewing chicken, stewing with giblets

1/2 lb. stew beef, cubed

Water

2 medium onions, wedged

1 celery stalk, chopped

2 leeks (white only), chopped

1 carrot, quartered lengthwise

1 teas. salt

2 egg yolks

6 tbls. half & half

1/8 teaspoon white pepper

juice of 1/2 fresh lemon

Cut chicken in 4 pieces. Place chicken, giblets, and stew beef in a large pot, cover with water − bring to a boil. Skim foam from surface until surface is clear.

Add onions, celery, leeks, carrot and salt. Cover, simmer about 2 hours. Remove beef from cooking liquid, reserve for another purpose. Remove and discard skin and bones from chicken. Cut meat into small pieces.

Strain cooking liquid, squeezing liquid from vegetables − discard vegetables. Boil cooking liquid until reduced to about 1 quart.

Beat egg yolks with half & half and white pepper in small bowl.

Stir in about 1/3 cup cooking liquid; stir egg−yolk mixture into remaining liquid. Simmer over low heat, stirring constantly, until thickened. Stir in lemon juice and chicken pieces − heat through. Pour into tureen or serve in individual bowls.

Serve immediately.

Palta Rellenos

Ingredients and Directions

4 oz. shrimp − peeled, cooked

2 avocados

1/2 banana

2 teaspoons lemon juice

1/4 cup mayonnaise

1 tablespoon half & half

salt and black pepper

1 pinch paprika

1 pinch sugar

1 1/2 cups chicken − cooked, diced

6 lettuce leaves − shredded

If using frozen shrimp, thaw completely. Cut avocados in half; remove

stones. Use a melon baller to remove flesh from avocado skins. Reserve

skins and 4 avocado balls. Dice remaining avocado flesh.

Slice banana. Combine diced avocado and banana. Sprinkle with lemon

juice. Combine mayonnaise, half & half, salt, sugar, pepper, and

paprika. Fold in banana mixture, chicken and lettuce. Spoon mixture

over reserved avocado skins. Top with shrimp and avocado balls.

From freecookingrecipes.net