Ingredients and Directions


1 Large duck magret (about 1 pound)

1 Pound pencil asparagus

1 Teaspoon cornstarch

1 egg white

2 Tablespoons peanut oil

1 Teaspoon grated ginger

1 Tablespoon chopped garlic

1 Large carrot -- julienned

1 Cup fresh bean sprouts

2 chopped scallions

2 Tablespoons light soy sauce

1 Tablespoon chopped cilantro

Salt and pepper

Cut the duck magret into strips (approximately 2 inches.) Cut asparagus spears into 2-inch pieces. In a mixing bowl, mix cornstarch, egg white and duck strips, set aside. In a large wok over high heat, heat the oil and add the duck meat, ginger, garlic, asparagus and carrot and stirfry for 6 minutes. Add bean sprouts and scallions and cook for another three minutes. Add soy sauce and serve immediately. Garnish with chopped cilantro

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Ingredients and Directions


1 ea Pork Intestine

5 oz Duck Blood Curd

1 ea Sour Cabbage

2 ea Red Chilies

1 ea Garlic Clove

3 tb Oil

3 ea Ginger Slices

5 ea Garlic Slices

1 tb Chili Nam Yuey

1 t Peppercorns

1 t Salt

1/2 c Soup Stock

1 tb Cornstarch Paste

2 t Sesame Oil

Rinse the pork intestine. Rub with salt to clean. Rinse again. Cut duck blood curd and sour cabbage into 1" cubes. Section the chilies and the garlic cloves. Cook the intestine in boiling water for a while. Cut into 1" long sections. Put it in a small pot with duck blood curd and sour cabbage. Heat oil in a wok. Stir-fry ginger, garlic, and Chili Nam Yuey. Add chilies, peppercorns, salt, sugar, and soup stock. Bring to a boil. Add cornstarch paste. Pour it into the small pot. Add garlic cloves and simmer for 40 minutes. Serve over the Wu-Ching burner. Drip some sesame oil on top before eating. Serve 4 as a main dish and 6 as an appetizer. Can be served with a crusty French baguette and a salad or served with broad noodles. From The Chinese Regional Cuisine Series, Szechuan Cooking. Posted by James Lor.

Ingredients and Directions


1 lg Chicken breast

8 Dried Nami black mushrooms

2 Green onions

8 Water chestnuts

1 Chinese sausage (opt)

----------MARINADE----------

2 tb Dry sherry

1 tb Cornstarch

2 Slices ginger root/minced

1 ts Sesame oil

2 tb Thin soy sauce

2 Cloves garlic, minced

1/2 ts Sugar

Preparation: Soak dried mushrooms in hot water for 1/2 hour or until soft. Remove stems; thinly slice caps. Debone chicken; slice into 1/2" thick, quarter-size coins; place pieces in shallow, heat-proof dish. Add marinade ingredients to chicken; marinate for at least 30 minutes. Slice water chestnuts in thin circles. Cut green onions on bias into 1" sections. There are 2 varieties of "Cantonese-style" Chinese semi-dried sausage available in Chinese markets: duck liver & sweet pork meat. Either will do for this dish. Cut sausage on bias into 1/8" thick slices. Marinade is not used with sausage. Steaming: Mix sliced mushrooms & water chestnuts with chicken. If desired, add sausage. Steam for 20 minutes. If using deep bowl, stir chicken after 10 minutes to make certain bottom pieces get cooked. Just before serving, add green onions. Serve immediately, since cornstarch will become gummy if dish is allowed to cool. HINT: If using metal steamer, stretch dish towel under steamer cover, to prevent build-up of condensed steam in dish.

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Ingredients and Directions


Stephen Ceideburg 6 Dried red chiles, stemmed

-and broken 1/2 c Distilled white vinegar

4 Garlic cloves, peeled

1 Half-inch piece peeled fresh

-ginger 2 ts Ground cumin

2 ts Ground coriander

1/2 ts Ground cinnamon

4 lb Duck, quartered and skinned

2 tb Mild vegetable oil

1 ts Salt, or to taste

1 c Water

2 ts Sugar

2 tb Minced cilantro or parsley

Goa has developed its own cuisine and vindaloo is one of its main creations. Two important features of vindaloo are the technique of marinating meat in vinegar and the use of fiery spices. Although I have reduced the number of chiles, 4 more may be added if a hotter dish is desired. Cornish hens may be substituted for duck. Soak chiles in vinegar for 15 minutes. Add garlic and ginger and blend into a puree. Scrape mixture into a small bowl. Add cumin, coriander and cinnamon and mix thoroughly. Coat duck pieces well with spice paste. Cover and refrigerate for at least 2 hours. Heat oil in a large Dutch oven over medium-high heat. Add duck pieces and brown on all sides. Add salt, water, sugar and any remaining spice puree. Bring to a boil. Cover and simmer, stirring occasionally, until duck is tender, about 1 hour. Skim off all fat. Transfer duck to a heated platter, pour sauce over, and garnish with minced cilantro. PER SERVING: 335 calories, 36 g protein, 3 g carbohydrate, 19 g fat (7 g saturated), 135 mg cholesterol, 455 mg sodium, 0 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/93.

Ingredients and Directions


-JUDY GARNETT PJXG05A 1 Duck

1 Lemon; for juice

1 Rib of celery

1/4 md Onion

1/4 md Onion

1/4 md Apple

1 tb Worcestershire sauce

1 Salt pork; thin sliced

Soak duck in cold water with juice of 1 lemon for 30 minutes before cooking. Dry thoroughly. Salt and pepper inside and out. Fill cavity with celery, onion, orange, apple and Worcestershire. Lay strip of salt meat over bird, secure with toothpicks. Place in heavy Dutch oven with 1 inch water in bottom. Bake covered at 325 for 1 hour, or until very tender. Baste often. Before serving remove salt meat; brown by removing cover and basting.

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Ingredients and Directions


6 Dried red chiles, stemmed

-and broken 1/2 c Distilled white vinegar

4 Garlic cloves, peeled

1/2 Piece peeled fresh ginger

2 ts Ground cumin

2 ts Ground coriander

1/2 ts Ground cinnamon

A 4-pound duck, quartered -and skinned 2 tb Mild vegetable oil

1 ts Salt, or to taste

1 c Water

2 ts Sugar

2 tb Minced cilantro or @parsley

--

--------INSTRUCTIONS--------

Goa has developed its own cuisine and vindaloo is one of its main creations. Two important features of vindaloo are the tech- nique of marinating meat in vinegar and the use of fiery spices. Although I have reduced the number of chiles, 4 more may be added if a hotter dish is desired. Cornish hens may be substituted for duck. Soak chiles in vinegar for 15 minutes. Add garlic and ginger and blend into a puree. Scrape mixture into a small bowl. Add cumin, coriander and cinnamon and mix thoroughly. Coat duck pieces well with spice paste. Cover and refrigerate for at least 2 hours. Heat oil in a large Dutch oven over medium-high heat. Add duck pieces and brown on all sides. Add salt, water, sugar and any remaining spice puree. Bring to a boil. Cover and simmer, stirring occasionally, until duck is tender, about 1 hour. Skim off all fat. Transfer duck to a heated platter, pour sauce over, and garnish with minced cilantro. Serves 4 to 6. PER SERVING: 335 calories, 36 g protein, 3 g carbohydrate, 19 g fat (7 g saturated), 135 mg cholesterol, 455 mg sodium, 0 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/93.

Submitted By STEPHEN CEIDEBURG MSG#: 3841

Ingredients and Directions


1 cup dry sherry

1/2 cup water

2 tablespoons vegetable oil

1 tablespoon butter

1/2 teaspoon white pepper

1 1/2 teaspoons dried parsley flakes

1/4 teaspoon red pepper

2 ounces bottled onion juice

4 whole wild ducks

salt to taste 4 whole bay leaves

1 large onion

orange slices (optional)

Place sherry in a heavy medium saucepan; heat just until warm (do not boil). Remove from heat; ignite sherry, and let stand until flames disappear. Add next 7 ingredients; heat well.

Sprinkle ducks with salt. Place 1 bay leaf and an onion quarter in cavity of each duck; place ducks, breast side down, in a large roaster.

Pour half of hot sherry mixture over ducks; cover and bake at 350 degrees for 3 hours or until tender, basting occasionally with pan drippings.

Reheat remaining sherry mixture, and pour mixture over ducks; cool. Cover ducks, and let stand in refrigerator 1 to 2 hours or until ready to reheat and serve, if desired.

Cut ducks in half, and return to roaster. Cover and bake at 350 degrees for 30 minutes or until hot. Place ducks on serving platter; garnish with orange slices and fresh parsley sprigs, if desired.

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Ingredients and Directions


8 lg Scallions,

Cut into 2-inch lengths 2 md Star anise, broken into

16 sections

2 sl Gingerroot,

Half-dollar size 5 lb Duck

1 c Dark soy sauce

1 c Light soy sauce

1 c Water

3/4 c Sugar.

Honey Put the scallions, star anise and gingerroot in a heavy pot. Place the duck, breast sideup in the pot. Mix the remaining ingredients and pour over the duck. Cover and bring to a boil. Simmer for about two hours or until tender, turning every half-hour. Remove duck from pan and place on a shallow dish, rub honey on duck, place duck in a 400 degree oven just until crispy...not too long. Remove and chop into small pieces. Reserve liquid and serve at the table as a sauce. Sometimes I thicken it a little but most of the time we just serve it as is.

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Ingredients and Directions

-------SAUCE AND ASSEMBLY-------

1 ea Duck, whole, (4 to 5 lbs)

-- OR 2 ea Duck, legs

6 tb Oil, olive

1 md Onion

1 lg Carrot

1 md Tomato

1 pn Thyme

1 ea Bay leaf

6 ea Peppercorns, black

14 oz Wine, red (Volnay)

1 c Stock, duck, OR

1 c Stock, veal

1 lb Turnips, white

2 oz Butter

3 oz Caul fat

----------STUFFING----------

2 oz Pork

2 oz Bacon

1 oz Liver, chicken

1 md Shallot, chopped

1 oz Butter

1 lg Egg yolk

1 ea Truffle

2 tb Cream, heavy - varies with

-- the amount of fat in -- the pork Salt Pepper Sauce: ====== Debone the duck, reserve the duck's legs for this dish and keep the remainder of the duck for another dish. Chop up the duck bones and place them in a heavy pan with heated olive oil. Add onion, carrot, and brown. Add quartered tomato, thyme, bay leaf, peppercorns, and salt. Deglaze with red wine and veal stock, then cook for approximately 1 hour. Strain sauce and reserve. Stuffing: ========= Put all of the pork, bacon, and chicken liver through a meat grinder. In a saute pan, heat up the butter and cook the shallot. In a bowl, mix the chopped ground meats, shallot, egg yolk, chopped truffle, cream, salt and pepper. Set aside. Assembly: ========= Peel the turnips and shape them into small spears. Place the turnips in a small saucepan, cover with water, add butter and salt, then bring to a boil. When liquid is almost evaporated, add 1/2 teaspoon sugar. Continue to cook until a brown glaze forms in the pan. Deglaze the pan with 1/4 cup duck sauce and reserve for garnish. Debone the duck leg (trying to keep all of the meat in one piece) and pound the meat flat. Lay caul fat on flat surface and cut into 5 x 5 inch squares. Place a deboned leg on each square, salt and pepper the meat. Place some of the stuffing in the center of each leg. Close the leg over the stuffing and caul fat over the leg - shaping it all in the form of a chop. Place in a buttered pan and cook in 475 F oven for 20 - 25 minutes. Heat reserved sauce, whipping in small pieces of cold butter. Adjust the seasoning. To serve, slice the duck and place pieces in the center of a serving plate, garnish with turnips and add sauce. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Roberto Gerometta, Chez Michel, San Francisco, CA

Ingredients and Directions


-------------MAMA LEAH'S JEWISH KITCHEN-------------

2 c CUT UP SKIN AND FAT

FROM ANY CHICKEN,DUCK,GOOSE 3/4 c COLD WATER

IN TRIMMING THE FAT AND SKIN FROM THE POULTRY,TRY NOT TO INCLUDE BITS OF MEAT.PLACE THE CUT UP SKIN AND DICED FAT IN A HEAVY BOTTOMED SAUCE PAN,ADD THE WATER AND SIMMER VERY,VERY SLOWLY OVER LOW HEAT.WHEN ALL THE WATER HAS EVAPORATED AND PURE YELLOW FAT BEGINS TO COLLECT,POUR IT OFF AND RESERVE.T FAT IS COMPLETELY RENDERED WHEN THE SKIN FORMS CRISP,BROWN CRACKLINGS.DRAI THE CRACKLINGS ON PAPER TOWELS. ALTHOUGH IT IS NOT STRICKLY NECESSARY TO POUR OFF THE FAT AS IT COLLECTS,IT IS SAFEST TO DO SO;THEN IT WILL NOT BECOME BROWN BY THE TIME T CRACKLINGS ARE FINISHED.THE FAT SHOULD BE BRIGHT BUTTER YELLOW WITHOUT ANY HINT OF BROWN.STORE THE FAT TIGHTLY COVERED IN THE REFRIGERATOR.CRACKLINGS SHOULD BE USED AS SOON AS POSSIBLE OR THEY BECOME SOGGY.

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Ingredients and Directions

----------

exported from cookworks for meal-master, v7.0

title: roasted wild duckling categories: entree servings: 4

2 duckling

1/4 t salt

1/4 t pepper

1 c onion

1 c apple

1 c celery

1 t garlic

11 oz beef consomme

1 c dry red wine

2 t worcestershire sauce

season ducks inside and out with salt and pepper combine onions, apples, celery, and garlic-mix well stuff ducks loosely with the onion mixture place, breast down, into a roasting pan pour consomme and wine over the top sprinkle with worcestershire sauce roast @ 325 degrees for 3 hours, basting often turn breast-side up roast @ 325 degrees for 30-60 minutes, until browned, basting often serve hot

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Ingredients and Directions


2 lb Ducklings

2 pk Stuffing mix

1/2 c Diced celery

1/4 c Dried parsley

4 Chopped tart apples

1 1/2 ts Salt

2 ts Poultry seasoning

1/4 ts Coarse black pepper

1/2 ts Toasted sesame seeds

1/2 c Giblet stock

1 tb Instant minced onion (or Use onion powder)

Contributed to the echo by: BOYD NARON ROASTED DUCKLING WITH APPLE SESAME STUFFING Washing ducks inside and out and pat dry. Cook giblets in water to make stock. Toast sesame seeds in shallow pan at 350 degrees for 20 minutes. Prepare stuffing mixes according to package. Add next seven ingredients and mix well. Use hot stock to soak onion in. (If using onion powder, add with other seasonings.) Stuff and truss ducks. Place in open roasting pan without water. Roast uncovered at 350 degrees for 2-1/2 hours. (25 to 30 minutes per pound.)

Makes 8 servings.

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Ingredients and Directions


1 lb Small carrots, peeled

-and trimmed 1 lb Small parsnips, peeled and

-trimmed, or medium-size -parsnips, cut into 3 -by 1/2-inch sticks 2 tb Olive oil

1/4 ts Salt

1/4 ts Ground black pepper

2 3-lb farm raised

-ready-to-roast mallard -ducks 2 sm Apples, quartered

1 c Cranberry juice cocktail

1/2 c Dry red wine

1/4 c Sugar

8 Whole cloves

2 Bosc pears, peeled, halved,

-and cored 1 sm Onion, finely chopped

1/2 c (1 stick) unsalted butter,

-cut up

1. In 4-quart saucepan, heat 2 inches water to boiling. Add carrots and parsnips; cover and return water to boiling. Simmer root vegetables over low heat 15 minutes to partially cook. Remove root vegetables with slotted spoon to a small baking pan (Set aside pan of cooking water.) Add oil, 1/8 t salt, and 1/8 teaspoon pepper to vegetables; toss and set aside. 2. Remove necks, giblets, and discard any fat from duck cavities. Rinse ducks, necks, and giblets; pat dry. To reserved pan of cooking water, add necks and giblets of ducks and remaining salt and pepper. Heat to boiling; simmer covered, over low heat 45 minutes. 3. Heat oven to 400'F. Insert 2 apple quarters into neck and body cavities of each duck; twist wings back and under ducks to hold neck skin in place. Tie legs of each duck together. With fork, pierce breast skin. Arrange ducks, breast sides down, on wire rack in large roasting pan. Roast ducks 15 minutes with pan of root vegetables. Turn ducks and continue to roast 15 to 25 minutes longer or until breast meat is set but still red and moist when cut in the center of the thickest part. 4. Meanwhile, in 2-quart saucepan, heat cranberry juice, wine, sugar, and cloves to boiling. Add pears; cover and return to boiling. Simmer pears over low heat 7 to 10 minutes or just until fork tender. Transfer pears to plate. Strain and reserve 3 /4 C pear poaching liquid. 5. Drain juices from body cavities of ducks into roasting pan. Discard apple quarters. Transfer ducks and root vegetables to platter; cover and keep warm. Pour giblet broth into roasting pan; heat to boiling, stirring to loosen browned-on bits. Strain broth mixture into large measuring cup; discard fat on top and pour 3/4 C broth into skillet. Add onion and cook over high heat 1 minute. Add 3/4 C reserved pear poaching liquid. Boil rapidly until mixture is reduced to about 2 /3 C or a syrupy consistency. Turn heat to low and add butter, stirring until it blends in. Pour sauce into a pitcher. Serve with pears. Country Living Holidays/92 Scanned & fixed by Di Pahl &

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Ingredients and Directions


4 1/2 lb Duckling

2 c Optional stuffing

1 t Kosher salt

Coarse 1/4 t Nutmeg

Wine & grape Sauce 3/4 c Marsala wine

2 T Grape jelly

1 1/2 T Cornstarch

1 c Seedless green grapes

1. Wash duckling and dry. Sprinkle salt and nutmeg in the cavity. Close openings with wooden picks. Tie legs together. Tie wings to body. Wrap bits of foil over legs and wings to prevent over cooking. Cover with wax paper to prevent splattering. 2. Place duckling with or without stuffing, breast side down in a baking dish. Cook at FULL POWER 6 minutes per pound or 24 minutes for a 4-lb duckling. After 12 minutes, turn bird breast side up and drain off accumulated fat. Continue cooking. 3. Remove from microwave oven; remove foil pieces and wax paper. Drain fat. 4. Blend wine jelly and cornstarch together. (You may need to add a bit of water.) Heat in a measuring cup in microwave oven 45 seconds or until thick and smooth. Add the grapes and heat at FULL POWER for 45 seconds more. Pour sauce over duck. 5. Roast in conventional range for 30 minutes at 400 deg.F. until skin is crispy brown and legs can be moved easily. Let stand 10 minutes. Serves 4-6. Microwave time: 25-31 minutes (then 30 minutes in conventional range) Conventional range time: 2 - 2-1/2 hours Source: Micro Cookbook

Ingredients and Directions


4 5-pound ducklings

1 ts Seasoned salt

1/2 ts Rosemary

1/2 c Celery; chopped

1/2 c Onion; chopped

2 c Brown sauce; or chicken stoc

3 tb Sugar

1 tb Butter

1/2 c Vinegar

1 c Orange juice

1 ts English mustard

1/2 ts Cornstarch

1/4 c Grand marnier

Recipe by: Joe Mannke of Rotisserie for Beef and Bird, Houston, TX Preparation Time: 2:00 STEP ONE: Prepare the Duckling and Basic Brown Sauce-- Trim the duck of excess fat at the base of the tail. Rub the inside with the seasoning salt and rosemary. Preheat oven to 450 degrees F. Place the duckling in a roasting pan, add 1/2 cup of water, and roast for 1-1/2 hours, basting occasionally.

Remove the duckling from the oven and keep warm. Pour off all but two tablespoons of fat from the roasting pan, add the onions and celery, and saute until tender. Add two cups of brown sauce. Boil for 20 minutes. The basic sauce is now ready for additional flavoring. STEP TWO: Prepare the Orange Sauce-- Melt the butter, vinegar, and sugar in a saucepan and boil until the liquid caramelizes. Add the orange juice, mustard, and basic brown sauce and bring to a boil. Strain the sauce, then thicken with cornstarch and season with Grand Marnier.

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Ingredients and Directions


2 tb Worcestershire sauce

1 tb Starch,dissolved in 2Tb

-water 2 tb Light Soy sauce

1 ts Sugar

1 3-4 lb Long Island Duck

Combine the first three ingredients, coat the duck and let stand 2 hrs. Fill a steamer pan with water 1 1/2" deep. Place duck on rack breast side up, reserving marinade . Cover, bring water to boil and steam 30 min. Skim fat from steaming juice and reserve. Preheat oven to 400 F. Transfer duck to a baking dish and brush with reserved marinade. Roast uncovered 15 min. Lower heat to 350 and roast a further 40 min. Remove duck to a cutting board. Skim and discard fat from the pan juices. In a small pan, combine reserved steaming and roasting juices, bring to a simmer, add the starch mix and cook, stirring, until thickened. Cut the wings, legs and thighs at the joints, split the back in half and the breast into quarters. Arrange pieces on a platter and top with the gravy.

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Ingredients and Directions


-duckling (about 4 1/2 -pounds each) 2 ts Salt

1/2 ts Pepper

3 sm Onions, peeled and -quartered Duck Giblet Broth Golden Gravy Pumpernickel Stuffing 1. Wash and dry ducklings. Pierce skin all over with fork so fat will cook out. (Set giblets aside to simmer for broth) 2. Rub skin with mixture of salt and pepper: stuff 4 onion quarters into cavity of each bird; place on a rack in a large roasting pan. (Or use two small pans, if necessary) 3. Roast, uncovered in a slow over 325F 3 hours, or until drumstick joints move easily and ducklings are a rich golden-brown. (During roasting, pierce skin with fork several times. Also to keep fat from smoking, dip it from the roasting pan into a bowl several times during cooking. There will be as much as 6 cupfuls.) 4. Cut 2 ducklings into quarters. (Poultry sheers do a fast job.)

Arrange on a heated serving platter. Serve with Golden Gravy and Pumpernickel Stuffing ( Set other duckling aside to cool.) 5. Wrap cooled duckling; chill with 4 cups of Duck Giblet Broth or Duck Pilaf for another meal. DUCK GIBLET BROTH Combine giblets (except liver) and necks with 1 medium-size onion, chopped; handful of celery tops; 2 teaspooons of salt; and 6 cups water in a large saucepan. Simmer one hour. Add livers for last 20 minutes cooking. Strain stock; measure; add water, if needed to make 6 cups. Save 4 cups for making Duck Pilaf, Grind or chop giblets and add to remaining 2 cups broth for Golden Gravy. Makes 6 cups. GOLDEN GRAVY Remove rack from roasting pan. Tip pan and our off all fat into a bowl. Return 4 tablespoons to pan; blend with 4 tablespoons flour; cook stirring all the time, just until mixture bubbles. Stir in 2 cups of broth with ground giblets; continue cooking and stirring, scraping baked-on juices from bottom and sides of pan, until gray thickens and boils 1 minute. Season to taste with salt and pepper. Makes about 2 1/2 cups.

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Ingredients and Directions


5 lb Long Island duck, cleaned

1 tb Chinese five-spice powder

1 ts Salt

1 c Water chestnut powder

Boiling water Sweet and sour plum sauce Oil for deep frying Crushed toasted almonds Place duck in large kettle or Dutch oven with enough boiling water to cover. Add spices and salt and simmer covered until tender, about 1 to 1 1/4 hours. Remove duck from liquid and let cool.

Remove meat from bones and discard skin. Pour chestnut powder into small baking pan (an 8-inch aluminum pan works well; powder should be 1/2 to 1/4 inch deep). Press meat into powder. Cover and steam 30 minutes, or until powder has gelatinized into thick, heavy crust. Remove from steamer and let cool. Cover and chill until ready to complete. About 30 minutes before serving time, prepare sweet and sour plum sauce; set aside and keep warm. Warm a serving platter in low oven. Preheat oil in deep fryer to 375 F. Slice duck into bite-size chunks and fry quickly in batches until crisp and browned. Remove with slotted spoon and drain on paper towels. Repeat until cooking is completed. Serve immediately with sweet and sour plum sauce topped with nuts. From Bon Appetit's "Oriental Favorites."

Ingredients and Directions


3 md Onions, chopped (1 1/2

-cups) 4 tb Drippings from ducklings

3 c Slightly dry

-pumpernickel-bread cubes -(6 slices) 3 c Slightly dry white bread

-cubes (6 slices) 1/2 c Water

1 ts Salt

1/4 ts Pepper

1. Saute onions in drippings just until soft in a large frying pan.

Add bread crumbs, water, salt, and pepper; toss lightly to mix. Spoon into 6-cup baking dish. 2. Bake with ducklings in a slow oven (325F) 1 hour, or until crisp on top.

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Ingredients and Directions


5 pounds duckling

3 cups water

1 medium onion -- quartered

1 large carrot -- peeled and halved

3/4 teaspoon salt

1 bay leaf

1/4 cup strawberry jelly -- or red currant jelly

16 ounces pomegranates -- juiced (2/3 cup)

3 tablespoons sugar

Dried-Fruit Couscous -- *see recipe 1/4 cup dry red wine

2 tablespoons cornstarch

fresh mint sprigs -- optional

1. Remove giblets and neck from duckling. Remove and discard excess fat from inside body cavity. Cut off and discard excess neck skin. Rinse duckling, giblets, and neck in cold water and pat dry with paper towels. Cut off and reserve first 2 joints of the wings, leaving only the third. To cut duckling into quarters, using poultry shears, cut duckling lengthwise in half through the breastbone and continue cutting along one side of the backbone; cut duckling halves in half crosswise. 2. Coat bottom of 5-quart kettle or Dutch oven with nonstick vegetable cooking spray. Add giblets, neck, and reserved wing tips to kettle and cook until well browned. Add duckling quarters, water, onion, carrot, 1/2 teaspoon salt, and the bay leaf. Cover and heat to boiling over high heat. Reduce heat to low and simmer, covered, until duckling is fork-tender - about 1 hour. (If preparing ahead, remove duckling from kettle, cool, wrap, and refrigerate. Strain cooking liquid, discarding fat and cooked particles. Refrigerate liquid, or duck stock.) 3. Just before roasting duckling, prepare pomegranate glaze: In 1-quart saucepan, heat jelly until melted. Stir in pomegranate juice and sugar and heat to boiling over high heat. Boil mixture 5 minutes; remove from heat and set aside. 4. Heat oven to 450 degrees F. Remove duckling from kettle and place, skin side up, on rack in roasting pan. (If duck breasts have curled up after boiling, remove their breast bones so they will be flat.) Roast duckling 15 minutes. 5. Meanwhile, pour duck stock through large strainer into bowl, discarding cooked particles. Remove excess fat from stock. Reserve 1 cup stock for the sauce and 2 cups stock for Dried-Fruit Couscous; refrigerate remainder for another use. 6. Brush duckling with some glaze and roast 5 minutes; roast duckling 10 more minutes or until well browned, brushing 3 more times with glaze. Prepare Dried-Fruit Couscous; keep warm. Set duckling quarters aside. 7. Prepare sauce: In cup, combine wine and cornstarch until smooth. Stir reserved 1 cup stock and remaining 1/4 teaspoon salt into glaze remaining in saucepan. Heat to boiling and stir in cornstarch mixture. Cook, stirring constantly, until thickened. Pour sauce into serving bowl. 8. Spoon Dried-Fruit Couscous onto serving plate. Arrange duckling on couscous. Garnish with mint, if desired. Serve duckling and couscous with sauce.

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Ingredients and Directions


1/2 each pineapple, cut 1/4 inch pieces

2 each tomatoes, diced

1 each cucumber, seeded, diced

2 each shallots, minced

1/2 each jalapeno chile, minced

1/4 cup cilantro, minced

2 tablespoon lime juice

1 tablespoon vinegar, white wine

1 tablespoon vegetable oil

1/2 teaspoon salt

In a medium bowl stir together all ingredients. Cover and refrigerate at least 1 hour. Makes 4 cups. NOTES: Fresh fruit salsas satisfy the taste for salad and fruit in one dish. Peaches, nectarines, or plums can also be used. Serve as a condiment with pork, chicken, or duck. Per Serving: 23 Calories; 1g Fat (35.1% calories from fat); trace Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 70mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

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Ingredients and Directions


1 x SEE :PEKING DUCK 1" FOR INGR

6. Combine the sherry, sesame oil, sugar, soy sauce, and Hoisin

Sauce. 7. To assemble, place duck slices on pancakes. Add scallions, cucumbers, and Hoisin Sauce mixture to each. Serve. We insist on using Long Island ducks for this, our specialty. When we carve the duck in front of our guests, they may request skin only (the traditional way of eating Peking Duck), skin with meat, or meat from a certain part of the duck. The air separates the skin from the meat; the marinade and the hanging help to a create a deliciously rich, crisp skin.

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Ingredients and Directions


7 lb LONG ISLAND DUCK

5 c HOT WATER

3 tb MALTOSE

1 tb VINEGAR

1 tb SHERRY

1 tb SESAME OIL

1 tb SUGAR

1 tb SOY SAUCE

5 tb HOISIN SAUCE

12 ea CHINESE PANCAKES, STEAMED

1 x JUST BEFORE SERVING

1/4 lb SCALLIONS, CUT INTO 24 PIECE

2 ea CUCUMBERS, PEELED, HALVED,

1 x AND JULIENNED

1. Clean a fresh duck and pump it full of air through the neck to separate the skin from the meat. (At home, a bicycle pump may be used.) Pour boiling water over the duck three times. Carefully dry duck, slit stomach, and remove innards. 2. Prepare marinade of hot water, maltose, and vinegar. Rub outside of duck all over with the mixture. 3. Hang the duck by its neck at room tempera- ture, about 65 degrees, for at least 12 hours. 4. The next day, pre-heat oven to 400 degrees F. Place duck in pan and cook for 10 minutes. Turn heat to 450 degrees F and cook for additional 30 minutes or until the meat is tender and the skin is crispy. 5. To carve the duck, place it breast side up and cut downwards towards the head. Slice thinly. Use only the outer slices-those which have skin. Slice both breasts. Slice the legs, cutting from the joint to the end of the leg. Discard remaining meat (without skin) or use for another dish. (See part 2 for more)

Ingredients and Directions


1 duck

1 orange marmalade

1 orange juice concentrate

1 tablespoon cornstarch

1 water

Turn duck upside-down and prick through the skin into the fat all over the bottom of the duck so the fat will drain. Preheat oven to 350 degrees F. Bake the duck in a little water around 30 minutes. (Grab a leg; if it moves, it is tender enough.) Keep duck covered with foil, but baste often. Make the glaze of equal parts marmalade and orange juice concentrate, thawed. Can add a little sugar to make it stick better; glaze is prettier if you add about 1 tb. cornstarch dissolved in a little water.

Source: http://www.freecookingrecipes.net

Ingredients and Directions


2 Ducks, 4-1/2; 4-3/4 lb

Marinade: 1/4 c Scotch

3 tb Fresh gingerroot, peeled & s

-redded 1 1/2 ts Garlic, minced

2 tb Orange zest, julienned

1 ts Coriander seeds, crushed

1 ts Black peppercorns, crushed

3/4 c Soy sauce

2 tb Honey

2 tb Dark brown sugar, packed

2 sl Bread

2 Scallions

2 Parsley

3 c Beer

Sauce: 1 3/4 c Brown stock

2 ts Arrowroot, dissolved in

3 tb Cold water

Kumquats for garnish Rinse ducks, pat dry, and remove excess fat from body cavities. Truss the birds. Arrange them, breast side up, several inches apart on a rack set over a large roasting pan. Let them dry, chilled but uncovered, for 3 days. In a bowl, combine the Scotch, gingerroot, garlic, zest, coriander, peppercorns, soy sauce, honey, and brown sugar. Let this mixture stand, covered and chilled, for 3 days. Stir marinade, and press it through a fine sieve into a small bowl. Keeping the ducks chilled, brush them with some of the marinade, every 30 minutes, for 2-1/2 hours. Let the ducks dry at room temperature for 30 minutes. Stuff each duck with one of the bread slices, 1 scallion and 1 parsley sprig. Spoon remaining marinade into the

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Ingredients and Directions


2/3 c Plum sauce - OR Duck sauce

2 tb Dry Sherry

1 ts Oriental Sesame sauce

2 tb Peanut oil

- Asian or domestic cold -pressed 2 Clove garlic

- minced or pressed 1/4 c Fresh Cilantro leaves

- chopped 1/2 ts Dried red chili pepper

- crushed 2 ts Hoisin sauce

1 tb Soy sauce - low sodium

1 tb Ginger root - grated

Combine the plum sauce, hoisin, sherry and soy sauce in a nonreactive mixing bowl. Whisk in the oils a little at a time. Add the ginger, garlic, cilantro and chili pepper. Makes 2 cups. Recommended cuts: Chicken Breasts (4 to 6 hours) Chicken Wings (6 to 8 hours) Spare Ribs (8 hours to overnight)

Source: http://www.freecookingrecipes.net

Ingredients and Directions


1 Duck

Salt Pepper, black Vinegar paste 1/2 Onion

1/8 c Butter; (optional)

1 Carrot

1 Celery stalk

1 Garlic clove

Bacon drippings 1/2 c ;Water

Clean and wash duck inside and out. Dry. Rub inside and out with salt, pepper, vinegar paste. Stuff each duck with onion, butter, carrot, celery and garlic. Place breast down in roaster and brush back with bacon drippings. Add 1/2 cup water per duck. Set in hot oven for 20 minutes. Turn oven to 350 degrees and bake 1-1/2-2 hours, covered. Remove cover to brown. Louisiana ducks are often so fat they do not need the butter. From "Talk About Good" Submitted by Mrs. Al Beachman

Ingredients and Directions


2 ea Ducklings, with giblets

1 md Onion, chopped

1 md Carrot, chopped

2 c Demi-glace

4 oz Veal, shoulder, chopped

4 oz Pork, tenderloin, chopped

1 lg Egg

Salt (to taste) Pepper (to taste) 2 oz Cognac

2 oz Wine, port

1/4 c Sugar

1/4 c Water

2 oz Vinegar, wine, red

1 pt Blueberries

2 tb Oil, peanut

Remove the duck giblets and set aside. Cut off each leg and thigh in one piece. Remove breasts whole from the bone. Chop the duck carcass and put it into a roasting pan with the onion and carrot. Roast for 45 minutes at 400 F or until the bones are brown. Put browned bones and vegetables in a pot and add the demi-glace. Bring to a boil and simmer gently for an hour or more. Put the reserved liver and gizzard into a food processor with the veal and pork. Puree a few seconds and add egg (2 eggs if they are medium sized or smaller). Season with salt and pepper and continue to process. Add cognac and port and blend to a smooth texture. Carefully cut open the thigh of the duck and cut out the thigh bone. Fill the pocket created with the stuffing and fold the skin around it. Wrap the leg in buttered foil and bake in a 375 F oven for an hour or until the internal temperature is 165 F. Caramelize the sugar and water carefully and add vinegar. Cook until syrupy and strain in the duck-enriched brown sauce. Stir and simmer for 5 minutes and add blueberries. Heat oil and brown reserved breasts, skin side first. Remove from pan, cut off skin, and brown the breast again. Slice the browned breasts into strips and serve with the stuffed legs and sauce. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Michel Marcais, Begue's Restaurant, New Orleans

Ingredients and Directions


1 each upper jawbone of a moose

1 each onion, sliced

1 each garlic clove

1 tablespoon mixed pickling spice

1 teaspoon salt

1/2 teaspoon pepper

1/4 cup vinegar

Cut the upper jaw bone of the moose just below the eyes. Place in a large kettle of scalding water and boil for 45 minutes. Remove and chill in cold water. Pull out all the hairs - these will have been loosened by the boiling and should come out easily (like plucking a duck). Wash thoroughly until no hairs remain. Place the nose in a kettle and cover with fresh water. Add onion, garlic, spices and vinegar. Bring to a boil, then reduce heat and simmer until the meat is tender. Let cool overnight in the liquid. When cool, take the meat out of the broth, and remove and discard the bones and the cartilage. You will have two kinds of meat, white meat from the bulb of the nose, and thin strips of dark meat from along the bones and jowls. Slice the meat thinly and alternate layers of white and dark meat in a loaf pan. Reheat the broth to boiling, then pour the broth over the meat in the loaf pan. Let cool until jelly has set. Slice and serve cold.

Source: http://www.freecookingrecipes.net

Ingredients and Directions


1 Duckling, (4- to 5-lb)

1 tb Kosher salt

1 ts Ground black pepper

REMOVE ANY GIBLETS from the cavity of the bird and reserve. Remove any fat deposits from the cavity and cut off excess skin around the neck. Rinse the bird under cold running water and pat dry. Sprinkle the cavity with salt and pepper. Sever the wing tips at the first joint and reserve with the giblets. Tie the legs together at the ankles and sprinkle the outside of the duck with salt and pepper. If you don't have a steamer, improvise one. Use a roasting rack or create one by placing 2 small heatproof baking dishes or loaf pans upside down in a larger roasting pan. Fill roasting pan with a 2-inch depth of water and place the bird breast up on the rack. Cover tightly with the lid or with aluminum foil. Place over high heat on top of the stove. When the water boils, reduce heat to low and steam approximately 15 minutes per pound. Remove from the heat and transfer the birds to a plate. Strain the steaming liquid into a container, cool and place in the refrigerator. When chilled, remove the fat and pack into containers, discarding any water. Place in the refrigerator until ready to cook, or in the freezer for up to 1 year. Use the fat for frying and sauteeing. Place the bird on its side in a roasting pan, add reserved giblets, neck and wings, place in the oven and turn oven temperature to 350F. After about 15 minutes, turn birds on the other side and cook an additional 10 minutes. Turn the bird breast up and cook another 20 minutes, basting the bird as it renders fat. In all, cook about 9 minutes per pound or about 45 minutes for a 5-lb duck, about 7 minutes per pound for an 11-lb goose. Remove the bird from the oven and set the bird aside on a platter. Remove any trussing and serve with sauce.

Source: http://www.freecookingrecipes.net

Ingredients and Directions

1 (4-lb) duckling

2 tb Salt

2 qt Water

1/2 c Chopped onion

1/2 c Chopped celery

1 Garlic clove; minced

1 Bay leaf

2 ts Butter or margarine

2 ts Flour

1/2 ts Ground star anise

1 tb Green peppercorns in wine

Salt Remove backbone from duck and quarter or bone duck, reserving backbone and giblets for broth. Place salt in deep saucepan, add duck pieces and cook 20 minutes. Remove duck, place in shallow casserole and bake at 350F 45 minutes, increasing heat to 375F during last 10 minutes. Combine giblets, backbone and water in saucepan, cover and bring to boil. Reduce heat and simmer 2 hours. Skim off fat. Add onion, celery, garlic and bay leaf to broth, cover and simmer 20 minutes. Strain. Melt butter in saucepan, stir in flour and cook 1 to 2 minutes. Add broth and cook until slightly thickened. Add star anise and green peppercorns and season to taste with salt. Serve sauce over duck.

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Ingredients and Directions


1/2 c Wine, dry red

1/4 c Vegetable oil

4 Duck-breasts, skin/deboned

1/4 c Water

1 ts Lime juice

1/2 ts Salt

1/4 ts Caraway seeds, crushed

Directions: Prepare marinade by combining Black raspberry preserves (seedless), water, mustard, lime juice, soy sauce, salt, 1/2 tsp pepper, caraway seeds and steak sauce in a small sauce pan. Cook over low heat until thoroughly hot. Place duck breasts in shallow dish; pour marinade over meat. Cover and refrigerate 2 to 2-1/2 hours, turning occasionally. Combine wine, 1/4 cup soy sauce, vegetable oil and 1/4 tsp ground pepper, stirring well. Place duck on broiler and broil 5 in. from heat 15-20 min. Slice thin and serve with sauce.

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Ingredients and Directions


3 Ripe, but firm, avocados

1 qt Water

Juice of 1 lemon The breast and thigh meat -from a whole roasted -duckling 6 md Oranges, peeled and

-segmented Lettuce leaves 1/4 c Chopped pecans or toasted

-sliced almonds 6 tb Mayonnaise

2 tb Frozen undiluted orange

-juice, defrosted Parsley sprigs Orange wedges (optional) 1. Peel the avocados, cut them in half, and immediately dip them in

the water with the lemon juice added to keep them from discoloring. 2. Be sure the duck meat is skinless and boneless. Cut it into

bite-sized pieces. 3. Mix the duck meat with the orange segments. Divide into six

portions. Fill the avocado halves, which have been placed on a platter lined with crisp lettuce leaves, with the portions of meat and oranges. 4. Mix the concentrated juice with the mayonnaise and spoon this

over each stuffed avocado. Top each with the nuts. Decorate with parsley sprigs and orange wedges. CHEF'S SECRET: Always peel the avocado first and then cut it in half. This is important, because if avocados are ripe enough to be eaten, the halves would be mashed during the peeling process. If you leave the pits in after halving the avocados and dipping them in the lemon water, you can wrap the avocados in plastic wrap and keep them all day in the refrigerator. They won't discolor. You can give this dish an oriental flavor by mixing 1 tbs. soy sauce into the 6 tbs. mayonnaise, replacing the orange with canned tangerine segments, and grinding some roasted sesame seeds over the dish. (The sesame seeds are available in very bandy little plastic throw-away grinders in grocery stores carrying oriental foods.) When using the canned tangerine segments, you can greatly improve the taste by pouring off the canned syrup, rinsing the segments quickly in cold water, then transferring them to a plastic container. Squeeze the juice of 1 lemon over them and, if you like, add 1 or 2 tbs. brandy and enough water to cover. Chill in the refrigerator overnight. Makes 6 servings. From "The Chef's Secret Cookbook", Louis Szathmary, Quadrangle Books, Chicago. 1972. Posted by Stephen Ceideberg; March 14 1993.

Ingredients and Directions


1/2 c Shelled peanuts, red skin

-removed 1/2 c Chestnuts, either fresh or

-dried 1/2 c Ginkgo nuts, canned or fresh

1/2 c Dried lotus seeds

8 Dried Chinese mushrooms

1/2 c Red dates (jujubes)

1 Duck (about 5 pounds)

Salt 1 tb Finely chopped fresh ginger

-root 3 Shallots, chopped fine

2 Eighteen-inch pieces of

-sugar cane (if unavailable, -omit) Clear water from 1 coconut 1 ts Rock sugar

1 tb Fish sauce

3 Scallions, both green part

-and white, cut into 4 -pieces crosswise Black pepper to taste Fresh coriander, chopped Prepare the various nuts, the lotus seeds, dried mushrooms, and red dates as follows: Soak the peanuts in hot water for 30 minutes; drain and set aside. If using dried chestnuts, boil for 20 minutes, drain, and set aside. If using fresh ginkgo nuts, remove the shell and blanch to remove the thin inner skin; set aside. Soak the Chinese mushrooms in hot water for 20 minutes, then drain, remove the stems and cut into quarters; set aside. Boil the dried lotus seeds for 20 minutes; drain and set aside. Soak the red dates in hot water for 30 minutes. (If they are very dry, boil for 10 minutes.) Drain and set aside. Rinse and clean the duck. Rub salt over the duck and rinse off; let dry for 10 minutes. Combine the ginger, shallots, and 1 teaspoon salt. Rub the inside of the duck with the mixture. Combine the peanuts, chest- nuts, ginkgo nuts, lotus seeds, and 1 teaspoon salt and stuff the duck. Sew the duck closed with heavy white thread, or else use skewers. Peel the sugar cane and cut into thin lengthwise strips, the same length as the duck. Place 3 pieces of white kitchen string on a flat surface, long enough to tie the slices of sugar cane around the duck, covering the entire surface. Bring the string around and tie as you would a roast. Turn the duck over and slide the remaining strips under the string, covering the entire duck with the sugar cane. Pour the coconut water into a large pot. Put the duck into the pot and add enough water to completely cover. Add the rock sugar and 1 teaspoon of salt. Bring to a boil and remove the scum continuously for 15 minutes, then turn the heat down, cover, and keep at a lively bubble for 2 hours. Turn the duck every 30 minutes. After 2 hours, remove the duck from the pot; untie and discard the sugar cane. To the liquid remaining in the pot add the mushrooms, red dates, 1 teaspoon salt, and the fish sauce. Boil, covered, for 15 minutes, then remove the duck to the broth, cover, and simmer for an additional 15 minutes. Remove the duck and add the scallion pieces to the broth. To serve, break the duck, with the bones, into 8 pieces. Put the pieces in individual bowls and add broth, some of the various nuts that were stuffed into the duck, red dates, and mushrooms. Sprinkle with black pepper and chopped fresh coriander.

Source: http://www.freecookingrecipes.net

Ingredients and Directions


2 Black ducks, large

3 tb Butter

1 1/2 ts Salt

1/2 ts Thyme

3 Onions, white, chopped

1 Duck hearts, chopped

12 oz Wine, white, warmed

Directions: Pintail ducks may be used in place of Black ducks. Cut ducks into serving pieces. Roll in flour and brown in butter and oil, turning often. Sprinkle with salt and pepper and add thyme, basil, onion, parsley, giblets and wine. Cover and cook in 350-F oven for 1 hour. Add cream and cook for 20 more minutes or until duck pieces are tender. Serve in a warm platter with the gravy from the pan. Suggestions: Hot bread, red wine, buttered baby carrots & braised celery

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Ingredients and Directions


4 cup blueberries, rinsed, fresh and stemmed

1 each onion, finely chopped

1 1/2 cup red wine vinegar

1/2 cup golden raisins

1/2 cup brown sugar, firmly packed

2 teaspoon yellow mustard seed

1 tablespoon crystalized ginger, grated

1/2 teaspoon cinnamon, ground

1 salt

1 nutmeg, ground

1/2 teaspoon dried red pepper flakes

Place blueberries in 4 quart saucepan; add onion, vinegar, raisins, brown sugar, mustard seed, ginger, cinnamon, salt, nutmeg and red pepper flakes. Bring mixture to a boil; simmer over medium heat, stirring occasionally, for about 45 minutes, or until chutney is thick. Meanwhile, wash 4 half pint jars. Keep hot until needed. Prepare lids as manufacturer directs. Ladle the hot chutney into 1 hot jar at a time, leaving 1/2 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water bath for 15 minutes (20 minutes 1,001 to 3,000 feet; 25 minutes 3,001 to 6,000 feet; 30 minutes above 6,000 feet) Notes: Try this chutney with roasted turkey, duck or goose, meat or curries. Mixed with mayonnaise or plain yogurt it makes a piquant dressing for salads made with meat, poulty and fruits.

Source: http://www.freecookingrecipes.net

Ingredients and Directions


3 c Cooked AM Buckwheat Groats

-- (Whole Brown) 1/2 c AM Cracked Wheat

1/2 c Diced red onion

1/3 c Diced celery

1/4 c Diced bell pepper

1/4 c Safflower oil

1 c Sliced mushrooms

1 c Diced tomatoes

1/3 c Slivered almonds

-OR- sunflower seeds 1 ts Sea salt (optional)

1/4 ts Onion powder

1/4 ts Garlic powder

1/2 ts Chili powder

1/2 ts Poultry seasoning

1/2 ts Dried rosemary

Combine the buckwheat groats and cracked wheat in a bowl and set aside. Saute the onion, celery and green pepper in the oil until light brown, seasoning with the onion and garlic powder. Add the mushrooms and brown. Stir in the tomatoes and stir for 2 minutes. Add the buckwheat mixture and mix well. Add the remaining ingredients and mix well. Put into a lightly oiled baking dish and bake for 30 minutes in a preheated 350 F. oven. Source: Arrowhead Mills "Hearty Main Dish Meals without meat" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias

Ingredients and Directions


1 lg Onion, minced

1/2 ea Stick butter

1/2 lb Fresh mushrooms, sliced

1 c Pearl barley

1 t Salt

3 c Chicken broth (I use

-vegetable) 1 t Thyme

1/2 t Marjoram

1/2 t Rosemary

1/4 t Sage

1/4 t Summer savory

Preheat oven to 350 deg (F) In a large ovenproof pan, cook onion in butter for 3 to 5 minutes or until soft. Add mushrooms and cook for 3 minutes. Stir in pearl barley, salt, thyme, marjoram, crushed rosemary, sage, and summer savory. Saute over moderately high heat, stirring for 3 minutes to coat barley. Add hot broth and bring to a boil. Bake covered for 55 minutes in oven preheated to 350 degrees (F).

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Ingredients and Directions


1/2 c Vegetable oil

1/2 c Honey

1 t Vanilla extract

2 c Rolled oats (quick

-or old fashioned -oatmeal, uncooked) 2 c Wheat flakes

1 c Sunflower seeds

1 c Raisins

3/4 c Sesame seeds

1/2 c Walnuts, chopped

1/2 c Coconut, flaked

Preheat oven to 350 degrees F. Combine all the dry ingredients and mix well (do not break up the wheat flakes). Heat oil, honey and vanilla in a large saucepan. Remove from heat and mix in the other ingredients stir until everything is coated well. Spread into a 13x19-inch baking pan and bake at 350 degrees F. for 15-20 min or until golden brown. Allow to cool before removing from pan. NOTES: * A crunchy sesame seed granola -- I got this recipe from the back of a page from a green engineering pad with a circuit diagram on the other side. Where it came from before that I do not know. Yield: About 6 servings. * These are much better than any store bought granola. I eat it as desert or carry it instead of gorp when backpacking. It is very good eaten straight, with no milk. : Difficulty: easy. : Time: 15 minutes preparation, 20 minutes cooking : Precision: no need to measure. : Pat Caudill : Tektronix, Inc., Portland, Oregon, USA : patc@tekcrl.tek.com tektronix!tekcrl.tek.com!patc : Copyright (C) 1986 USENET Community Trust

Ingredients and Directions


2 c Cooked AM Quinoa

1 c Chopped parsley

1/2 c Chopped green onion

1 Garlic clove; pressed

1/2 ts Basil

1/2 c Lemon juice

1/4 c AM Unrefined Olive Oil

1/8 ts Sea salt (optional)

1/8 ts Pepper (optional)

Whole lettuce leaves Mix first 9 ingredients and place in a salad bowl lined with washed lettuce leaves. Refrigerate for at least two hours to let flavor blend. Fresh mint and black olives make nice garnishes for this dish. Source: Arrowhead Mills "The Native Americans" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias

Ingredients and Directions


1 c Quinoa

1 14.5-oz can vegetable broth

2 tb Pine nuts

8 Cherry tomatoes, each cut

Into eighths 2 Green onions, thinly sliced

1/4 c Finely chopped parsley

1 tb Finely chopped mint

1 tb Finely chopped cilantro

4 tb Fresh lemon juice

2 tb Olive oil

1/4 ts Salt

1. Put the quinoa in a fine sieve and rinse well with water. (This will remove the bitter coating of the quinoa.) Drain well. 2. Put into a large nonstick skillet and toast 3 minutes. Add the vegetable broth and bring to a boil. Cover, reduce the heat to medium-low, and cook 12 minutes. Drain well. Spread onto a paper-towel lined baking sheet or plate and let sit about 5 minutes to absorb excess liquid. Transfer to a bowl. 3. Put the pine nuts into a small skillet and place over medium heat.

Time 5 minutes, shaking the pan occasionally, and remove from the heat. Let finishing toasting in the hot skillet. 4. Combine the quinoa, pine nuts, tomatoes, green onions, parsley, mint and cilantro. Combine the lemon juice, olive oil and salt in a small jar. Pour over the salad, mixing well. Refrigerate; bring the salad to room temperature before serving.

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Ingredients and Directions


4 c Cooked AM Quinoa

1/2 c Shelled pecans

1/2 c Chopped green onion

1/2 c Sliced black olives

3/4 c Sliced mushrooms

3/4 c Raisins

-- plumped in hot water -- and drained 1/4 c Lemon juice

2 tb Tamari

1/3 c AM Unrefined Olive Oil

1/4 ts Pepper

Mix first six ingredients together in a large bowl. In a separate container mix the last four ingredients. Pour the liquids over the salad and toss gently. For the best flavor let set in the refrigerator for about one hour before serving. Source: Arrowhead Mills "The Native Americans" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias

Ingredients and Directions


1/2 c Plain yogurt

2 ts To 3 tsp snipped fresh

Cilantro or parsley Pinch of curry powder 1/2 c Dry roasted cashews

1/2 c Chopped cucumber

1/2 c Chopped red and-or green

Sweet pepper 1/4 c Chopped red onion

2 Pita rounds; split crosswise

In a medium mixing bowl stir together yogurt, cilantro or parsley, and curry powder. Stir in cashews, cucumber, sweet pepper and red onion. Spoon evenly into split pita rounds. Source: The Times-Colonist Sept 28/94 From the collection of Karen Deck

Ingredients and Directions


1/2 c Chopped onions

1/2 c Chopped sweet green peppers

1 Garlic clove; minced

1 cn Tomatoes; undrained/in chunk

16 oz. can

1/2 ts Dried oregano

1/2 ts Dried basil

2 c Water

5 1/4 oz Barley; 3/4 cup

A tasty side dish for almost any entree, this filling grain also reheats nicely in the microwave. In a medium saucepan over medium heat cook onions, green pepper, and garlic until lightly browned. Add small amounts of water if necessary to prevent drying. Add tomatoes spices and water. Bring to a boil. Stir in barley, reduce heat to low, cover and simmer 50 minutes until barley is tender and water is absorbed. Stir occasionally while cooking and add more water if necessary. Note: the original recipe called to saute the 1st three ingredients in olive oil(1T+1t) but I chose to eliminate it and eliminate almost 5 gms fat per serving. Nutrition (per serving): 177 calories Total Fat 1 g (5% of calories) Source: More Lean & Luscious by Bobbie Hinman & Millie Snyder, Page(s): 312 Date Published: 1988 : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80

Ingredients and Directions


1 lb Pork tenderloin, trimmed of

-all fat and sinew 1 bn Basil (2 cups leaves)

-(Theirs has minty clove -flavour) 4 Scallions

3 tb Peanut oil

2 Cloves garlic

2 3 hot red or green chiles,

-thinly sliced 2 ts Fish sauce

2 ts Soy sauce

1 ts Sugar

1/4 c Chicken stock or water

Thinly slice the pork across the grain. Wash, dry and stem the basil. Mince the white part of the scallion. Cut the green part into 1 inch pieces. Heat the wok over a high flame. Swirl in the oil and heat almost to smoking. Add the garlic, chilies and white part of scallions and cook for 10 seconds. Add the pork and stir fry for 1 minute. Add the fish sauce, soy sauce, sugar, stock and green part of scallions and bring mixture to a boil. Stir in the basil and cook for 20 seconds or until the leaves are wilted and the pork is cooked. The dish is supposed to be soupy. Serve at once with rice or noodles. Fragrant dish - noe of the glories of Thai street food.

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Ingredients and Directions


1 lb Ocean Perch, -Or

Cod, trout, flounder 1/4 ts Salt

2 tb Butter

2 tb Oil

1 tb Sesame seed

1 Lemon, cut in half

1 tb Basil leaves, fresh chopped

-or 1 ts dried 2 tb Parsley, fresh chopped

If fish fillets are large, cut into 4 serving pieces. Spri;nkle both sides with salt. Heat butter and oil in 10-inch skillet over medium heat until hot. Cook fish about 10 minutes, carefully turning once, until brown on both sides. Remove fish and keep warm. Cook and stir sesame seeds in same skillet over medium heat about 5 minutes or until golden-brown; remove from heat. Squeeze lemon over sesame seeds. Stir in basil. Pour over fish. Sprinkle with parsley.

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Ingredients and Directions


------POACHING LIQUID------

2 c Chicken broth; low sodium

1 c Tomato juice

1 md Onion; quartered

2 md Celery ribs; cut into 2"

. pieces 1 md Carrot; cut into 2" pieces

1 bn Parsley

1/4 c Tomato paste; low sodium

1 lg Cube of fish bouillon

5 cl Garlic; peeled

1/4 ts Ground saffron

------------COD------------

4 Codfish steaks; 4oz each

1 c Leeks; thinly sliced

1 md Green bell pepper; julienned

1 md Tomato; cut into wedges

1. In large Dutch oven, bring 2 cups water and poaching liquid ingredients to a boil. Reduce heat to low and simmer 45 minutes. Strain liquid into large skillet and discard solids. Continue simmering liquid until reduced to 1 1/2 cups. 2. Place cod, leeks, bell pepper and tomato in liquid; bring to a simmer. Cover and poach 5-6 minutes, or until cooked through. 3. To serve, divide liquid and vegetables equally among 4 bowls. Cut cod into large pieces and divide equally among bowls.

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Ingredients and Directions


3 tb Dried marjoram

3 tb Dried thyme

1 tb Dried summer savory

1 tb Dried sweet basil

1/2 ts Dried rosemary, crumbled

1/2 ts Crushed sage

1/2 ts Fennel seeds

Combine herbs, mixing well. Pack into an airtight jar (will stay fresh 4 months). Makes 4 ounces. *This recipe dates back to the 1800's.* Orginated: Joan Tucker, Victoria B.C. Source: The Times-Colonist Newspaper Feb 9/94 From the collection of K. Deck

Ingredients and Directions


4 Red snapper fillets; 4oz ea

2 ts Chinese hot bean paste *

1/4 c + 1 Tbsp parsley; chopped

1 tb Chives; chopped

1 tb Flour; all-purpose

12 Sundried tomato halves

1 tb Olive oil

1 1/2 tb Lemon juice

1/2 oz Pine nuts; toasted

1 cl Garlic; minced

1. With sharp knife, score skin of fillets several times. Spread bean paste evenly over skin. In small bowl, combine parsley and chives; sprinkle herbs and flour evenly over snapper. Place wax paper over snapper and press down firmly. Set aside. 2. Cover tomatoes with 1/2 cup boiling water for 2 minutes, drain and reserve 1/4 cup liquid. Chop tomatoes and set aside. 3. In large nonstick skillet, heat 1 teaspoon oil. Place snapper in skillet, skin-side down; cook 4 minutes. With spatula, gently turn and cook 3 minutes longer, until cooked through. Remove snapper to plate and keep warm. 4, Stir the lemon juice and remaining 2 teaspoons oil into skillet.

Add tomatoes and reserved liquid, pine nuts and garlic; cook 1 minute, until heated through. Spoon sauce evenly over snapper.

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Ingredients and Directions


-----JT'S SOUTHWEST VINGAR-----

8 c Dry basil leaves and blooms

2 Heads peeled garlic cloves

10 Dried red peppers

1 ga Red wine vinegar

------CHEF'S BLEND VINEGAR------

4 c Dry rosemary

4 c Dry basil leaves

30 Stems of marjoram 6" long

2 Heads of garlic peeled

3 tb Crushed red pepper

1 ga Red wine vinegar

1. Put all the ingredients called for in the recipe of your choice, except vinegar, in a one-gallon glass jar. 2. Heat the vinegar in a non-aluminum pot- but do not boil - and pour about half over the herb mixture. 3.Crush and bruise the herbs with a wooden spoon to release their flavor into the vingar. Top off the jar with the remaining vinegar. 4. Cover the glass jar with a non-metallic lid and store in a cool, dry place for two weeks. Strain the vinegar and pour into display bottles. Add sprigs of fresh herbs to each bottle for visual interest if desired.

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Ingredients and Directions


2 tb Minced dehydrated onion;

2 tb Seasame seeds;

2 tb Parsley flakes;

2 ts Oregano;

2 ts Garlic powder;

1 ts Celery seed;

1 ts Marjoram;

1 ts Dried basil;

1 ts Spearmint;

1 ts Spearmint;

1 ts Bay leaf powder;

1/2 ts Dill seed;

1/2 ts Thyme;

1/2 ts Coriander;

1/2 ts Dry mustard;

1/2 ts Rosemary;

In a blender, blend dehydrated onion into finer pieces. Add remaining herbs. Blend to mix well, but do not make into a powder. To keep herbs fresh, store in shaker top bottle with tight fitting lid. Can be used on all cooking, and at the table too to be used instead of salt. This is also bottled as commerical product called "Instead of Salt" All Purpose Herb Seasoning, if you want to save time. Yield: 1 3/4 oz or 9 3/4 tablespoon or 29 1/2 teaspoon. Source: Heathier Eating Guide & Goodbook by George Mateljan Brought to you and yours via Nancy O'Brion and her Meal-Master.

Source: http://www.freecookingrecipes.net

Ingredients and Directions


6 c Apples, cored and chopped

1 c Lovage, fresh

1 md Sweet red pepper, cored,

Seeded and chopped 1 md Red tomato, cored, peeled,

Chopped 1 md Green tomato, cored, chopped

1 md Onion, peeled and chopped

3 Garlic cloves, minced

1 c Golden raisins

1/4 c Fresh ginger, peeled, minced

1 c Light brown sugar, packed

1 c White wine vinegar

1 tb Mustard seeds

1 ts Celery seeds

Combine all ingredients in non-reactive pan. Bring to boil over med-high heat, stirring constantly. Reduce heat to med-low and simmer, uncovered, stirring frequently, for 45 mins, or until thickened. Prepare jars, lids and boiling water bath. Fill jars with hot mixture, leaving 1/4 inch headspace. Wipe rims with clean towel and attach lids securely. Place jars in boiling water bath, and when the water returns to the boil, process for 15 mins.

Source: http://www.freecookingrecipes.net

Ingredients and Directions


* 3 packages yakisoba noodles

* 1 carrot

* 1/4 of a small cabbage

* 1/4 pound pork

* 1/3 cup yakisoba sauce

*or seasoning packages which come with yakisoba noodles

* Beni-shoga (red ginger)

* Ao-nori (green seaweed)

How to Cook:

1. Cut the cabbage, carrot, and pork into bite sizes.

2. Saute cabbage, carrot, and pork in a large frying pan.

3. Add yakisoba noodles in the pan.

4. Put 1/2 cup of water in the pan and cover it with a lid.

5. Take the lid off and add yakisoba seasoning mix or yakisoba sauce.

6. Stir the noodles well and fry them for a few minutes.

7. Sprinkle aonori, and beni-shoga over the noodles before serving.

Source: http://www.freecookingrecipes.net

Ingredients and Directions


The sauce:

1 tablespoon granulated sugar

1/4 cup mirin (sweetened cooking sake)

1/2 cup sake

1/2 cup soy sauce

Mix ingredients over high heat and bring to a boil. Reduce heat to medium−low and simmer until reduced to one cup. (About 10 to 15 min.)

Set aside.

12 ounces of boned, skinless chicken 8 ounces of chicken livers cold water 4 medium dried chinese black mushrooms, soaked in hot water until soft 2 medium green bell peppers 1 medium leek 16 to 20 skewers 1 lemon, cut into wedges Soak the bambo skewers in cold water while you cut up the ingredients.

Cut the chicken into squares and the liver into squares and place the livers into the cold water and cover. Let stand 5 min. then drain and pat dry.

Remove the mushroom stems from the water and cut each cap into halves.

Then cut each green pepper into 1−inch squares. Cut the leeks into 1− inch lengths.

Thread the pieces of food on the skewers in alternating order, then place on a hot grill and baste with the sauce. Cook for about 3 to 4 min. Do not overcook or the chicken will be dry.

Serve with the lemon wedges.

Source: http://www.freecookingrecipes.net

Ingredients and Directions

Ingredients:

* 2 cup dashi soup stock

* 1/2 cup mirin

* 1/2 cup soy sauce

* 1 tbsp sugar

How to Cook:

* Mix all ingredients in a pan.

* Put the pan on high heat and bring the sauce to a boil.

* Cool the sauce.

Source: http://www.freecookingrecipes.net

Ingredients and Directions


Ingredients:

* 12 large shrimps

* 1 egg

* 1 cup ice water

* 1 cup all purpose flour

* Vegetable oil for frying

How to Cook:

* Peel shrimp and make a couple incisions on the stomach side so that it stays straight.

* Beat an egg in a bowl.

* Add ice water in the bowl.

* Add flour in the bowl and mix lightly.

* Heat oil to 350 F degree in a deep pan.

* Pick shrimp up by the tail and dip the body part in the batter.

* Fry it until brown.

*Makes 4 servings

**Be sure to use very cold water.

*** Do not overmix the batter.

Source: http://www.freecookingrecipes.net

Ingredients and Directions


1/2 lb raw chicken cut from bone (1 large breast)

5 eggs

flour

1 c water

3 dried mushrooms

1/4 c sugar

1/3 c Japanese-type soy sauce

2 scallions, cut diagonally or one onion, sliced

2 c chopped fresh spinach

Cut chicken into small pieces. Beat in a bowl the eggs. Dust chicken pieces with flour, dip in beaten egg (reserve extra), and fry on both sides in hot oil until brown.

Combine in saucepan the water and mushrooms. Simmer 10 minutes, remove mushrooms, and cut fine.

Drain any excess oil from skillet. Add to skillet the mushrooms and liquid, sugar and soy.

Simmer 15 minutes. Add scallions. Simmer 10 more minutes. Add spinach.

While spinach is still bright green, add reserved beaten eggs to skillet and cover. Cook briefly, just until set. Ladle over individual rice servings in bowls and top with chopped parsley.

Source: http://www.freecookingrecipes.net

Ingredients and Directions


24 wonton skins

300 g lean ground beef

2 tbsp fresh grated ginger root

2 tbsp finely chopped green onion

1 tbsp soy sauce

½ tsp sugar

1½ tbsp sesame oil

2½ tbsp corn starch

2 tbsp green peas

Mix ginger root, onion, soy sauce, sugar, sesame oil and corn starch and add the mix to the lean ground beef. Stir and mix well until the mixture becomes sticky. Divide into 22-24 fillings and place on the center of the wonton skins. Forn the wonton skins into "bowls" with flat bottoms. Place a geen pea on the center of the filling. Steam 12-14 minutes over high heat.

The skins may also be seald in shaped into "half moons". Deep-fry in oil (180°C) until golden.

Source: http://www.freecookingrecipes.net

Ingredients and Directions


1/2 lb raw chicken cut from bone (1 large breast)

5 eggs

flour

1 c water

3 dried mushrooms

1/4 c sugar

1/3 c Japanese-type soy sauce

2 scallions, cut diagonally or one onion, sliced

2 c chopped fresh spinach

Cut chicken into small pieces. Beat in a bowl the eggs. Dust chicken pieces with flour, dip in beaten egg (reserve extra), and fry on both sides in hot oil until brown.

Combine in saucepan the water and mushrooms. Simmer 10 minutes, remove mushrooms, and cut fine.

Drain any excess oil from skillet. Add to skillet the mushrooms and liquid, sugar and soy.

Simmer 15 minutes. Add scallions. Simmer 10 more minutes. Add spinach.

While spinach is still bright green, add reserved beaten eggs to skillet and cover. Cook briefly, just until set. Ladle over individual rice servings in bowls and top with chopped parsley.

Source: http://www.freecookingrecipes.net

Ingredients and Directions


Ingredients:

* 2 cups raw Japanese-style rice (Kome)

* 2 1/2 cups water

How to Cook:

1. Put the rice in a bowl and wash it with cold water.

2. Repeat washing until the water becomes clear.

3. Drain the rice in a colander and set aside.

4. Place the rice in a pan or rice cooker and add water.

5. The amount of water used is just a little more than the amount of rice.

6. Let the rice soak in the water at least 30 min. One hour is ideal.

7. *If you are cooking the rice in a pan, cover the pan with a lid and bring to a boil with hight heat.

8. Turn the heat down very low and cook about 15-20 min. until the water is almost gone.

9. Remove the pan from the heat and let it steam for 10-15 min before serving.

*If you are using an electric rice cooker, you don't have to worry about adjusting the heat.

You still need to let the cooked rice steam before you open the lid.

** Makes 4 servings.

Source: http://www.freecookingrecipes.net

Ingredients and Directions


2 cup rice, cooked

3 each egg

1/4 cup onion, chopped

2 tablespoon green pepper, chopped

2 tablespoon peanut oil

3 oz mushroom, sliced

2 tablespoon soy sauce

1 cn water chestnut, sliced

Saute' onion and green pepper until onion is tender. Stir in rice, chestnuts, mushrooms and soy sauce. Cook over low heat for 8-10 minutes stirring frequently. Stir in beaten eggs, and cook 3 minutes longer stirring occasionally. Cooked cubed pork, beef or lamb can be added for varieties.

Source: http://www.freecookingrecipes.net

Ingredients and Directions


Ingredients:

* 1 egg

* 1 cup ice water

* 1 cup all purpose flour

How to Cook:

* Beat an egg in a bowl.

* Add ice water in the bowl.

* Add flour in the bowl and mix lightly.

*Makes 4 servings

**Be sure to use very cold water.

*** Do not overmix the batter.

Source: http://www.freecookingrecipes.net

Ingredients and Directions


3/4 c Hot water or meat juices

1/2 c Margarine

1/2 c Powdered milk

1/2 ts Salt

2 ts Sugar

1 Egg; beaten

3 c Whole wheat flour

In a large bowl, pour hot water over margarine. Stir in powdered milk, salt, sugar and egg. Add flour, 1/2 cup at a time, mixing well after each addition. Knead 3 to 4 minutes, adding more flour if necessary to make a very stiff dough. Pat or roll to 1/2 inch thickness and cut out with a dog biscuit cutter. Place on a greased baking sheet and bake at 325 degrees for 50 minutes. Allow to cool and dry out till hard.

I bake these on an ungreased 14 x 15 1/2 inch air bake pan which it *fills* using both large and small cookie cutters. They can be placed side by side since there is no rising. They slide right off onto an opened brown bag and cool and harden in no time. I was advised in DOGHOUSE by a learned fellow that it might not be a bag idea to cut the sugar and salt quantities. Gotta watch their health too! Considering what's in the treats to be bought, these are considerably better for them. Shared by Robin Cole in Fidonet Cooking

Ingredients and Directions


3 c Whole wheat or rye flour

3 c Uncooked oatmeal

1/2 c Plain wheat germ

6 tb Margarine

1/4 c Molasses

1 c Evaporated milk

1 c Water

Mix together the first 3 ingredients. Then thoroughly mix in the last 4 ingredients. Dough will be stiff. Chill for a half hour. Roll rounded teaspoonsfuls into balls. Flatten, place on greased cookie sheet, and bake for 1 hour at 300F.

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Ingredients and Directions


2 Flat cans of sardines in oil

2/3 c Cooked rice

1 tb Liver

1/4 c Parsey, chopped

Combine all ingredients. Stir with a wooden spoon to break up sardines into bite-sized pieces. Store unused portion in refrigerator, tightly covered.

Source: http://www.freecookingrecipes.net

Ingredients and Directions


1 pk Dry Yeast

2 c Warm Chicken or Beef Broth

1/4 c Margerine or Hamb. Grease

1 Egg, Beaten

2 c All Purpose Flour

1 c Wheat Germ

4 c Whole Wheat Flour

1/2 c Warm Water

1/2 c Powdered Milk

1/4 c Honey

1/4 ts Salt

1 c Cornmeal

2 c Cracked Wheat

In small bowl, dissolve yeast in warm water. In large bowl combine broth, powdered milk, margerine, honey, egg and salt. Add yeast/water and mix well. Stir in flour, cornmeal, wheat germ and cracked wheat. Mix well. Add whole wheat flour, 1/2 cup at a time, mixing well after each addition. Knead in the final amounts of flour by hand and continue kneading for 4 or 5 minutes until dough is not sticky. Pat or roll dough to 1/2 inch thickness and cut into bone shapes. Place on a greased cookie sheet, cover lightly and let set for 20 minutes. Bake in a 350 degree oven for 45 minutes. Turn off heat and leave in oven several hours or over night. Makes approximately 3 1/2 pounds.


Source: http://www.freecookingrecipes.net

Ingredients and Directions


1 c Uncooked Oatmeal

1 ts Bouillon Granules

3/4 c Powdered milk

1 Egg, Beaten

1/3 c Margerine

1 1/2 c Hot Water

3/4 c Cornmeal

3 c Whole Wheat Flour

In a large bowl pour hot water over oatmeal, margerine, and bouillon granules: let stand 5 minutes. Stir in powdered milk, cornmeal and egg. Add flour, 1/2 cup at a time, mixing well after each addition. Knead 3 to 4 minutes, adding more flour if necessary to make a very stiff dough. Pat or roll dough to 1/2 inch thikness. Cut into bone shapes and place on a greased baking sheet. Bake in a 325 degree oven for 50 minutes. Allow to cool and dry out until hard. Makes approximately 1 3/4 pounds.

Source: http://www.freecookingrecipes.net

Ingredients and Directions


3/4 c Hot Water or Meat Juices

1/2 c Powdered Milk

1 Egg, Beaten

1/3 c Margerine

1/2 ts Salt (optional)

3 c Whole Wheat Flour

In a large bowl pour hot water over margerine. Stir in powdered milk, salt and egg. Add flour 1/2 cup at a time mixing well after each addition. Knead 3 to 4 minutes, adding more flour if necessary to make a very stiff dough.

Pat or roll to 1/2 inch thickness and cut into bone shapes. Place on a greased baking sheet and bake at 325 degrees for 50 minutes. Allow to cool and dry out until hard. Makes approximately 1 1/4 pounds. Costs approximately $.25 per pound.

Source: http://www.freecookingrecipes.net

Ingredients and Directions


1 c Uncooked Oatmeal

1 1/2 c Hot Water or Meat Juices

4 oz (1 cup) Grated Cheese

1 Egg, Beaten

1 c Wheat Germ

1/4 c Margerine

1/2 c Powdered Milk

1/4 ts Salt

1 c Cornmeal

3 c Whole Wheat Flour

In large bowl pour hot water over oatmeal and margerine: let stand for 5 minutes. Stir in powdered milk, grated cheese, salt and egg. Add cornmeal and wheat germ. Mix well. Add flour, 1/3 cup at a time, mixing well after each addition. Knead 3 or 4 minutes, adding more flour if necessary to make a very stiff dough. Pat or roll dough to 1/2 inch thikness. Cut into bone shaped biscuits and place on a greased baking sheet. Bake for 1 hour at 300 degrees. Turn off heat and leave in oven for 1 1/2 hours or longer. Makes approximately 2 1/4 pounds.

Source: http://www.freecookingrecipes.net

Ingredients and Directions


3 1/2 c Flour

2 c Whole wheat flour

1 c Rye flour

1 c Cornmeal

2 c Cracked wheat

4 ts Salt

1/2 c Dry milk

1 Egg

1 pk Dry yeast (1 T)

1 pt Chicken stock

Ingredients not generally available may be found at health food stores. Dissolve yeast in 1/4 c warm water. Add chicken stock and pour into dry ingredients. Knead for 3 minutes, working into a stiff dough. Roll dough into a 1/4 in. thick sheet and cut with cookie cutters (cutters shaped like dog biscuits are available). Bake in 300 degree oven for 45 minutes, then turn oven off and leave biscuits in oven overnight. In the morning the biscuits will be bone hard.Note: This dough is extremely stiff to work with, but the end product is excellent. From the Chester County, PA ASPCA POSTED BY MICHAEL KEAN, Prodigy ID# VMXV03A

Ingredients and Directions


2 c Unsifted all-purpose flour

1 1/4 c Shredded cheddar cheese

2 cl Garlic, finely chopped

1/2 c Vegetable oil

4 1/2 tb Water (up to 5 tbs.)

1. Preheat oven to hot (400 degrees)
2. Make a cardboard pattern of a dog bone, 4 inches long or use a dog-bone cookie cutter.
3. Combine flour, cheese, garlic and vegetable oil in container of food processor. Cover, whirl until mixture is consistency of coarse meal. With machine running, slowly add water until mixture forms a ball.
   
4. Divide dough into 12 equal pieces. Roll out each piece to 1/2" thickness. Cut out bones. Transfer to ungreased cookie sheet. Do not reroll scraps.
   
5. Bake in preheated hot oven for 10 to 15 minutes or until bottom of cookies are lightly browned. Carefully transfer bones to wire rack to cool completely. Refrigerate in airtight container.
   

Source: http://www.freecookingrecipes.net

Ingredients and Directions


1 c Chicken, boiled or micro-

- waved 1/4 c Fresh broccoli, steamed

1/4 c Shredded carrots, steamed

Chicken broth Mix ingredients with enough chicken broth to hold together. This same recipe can be used with fish (broil or microwave until it flakes.) You can also vary the recipe by adding rice or other vegetables.

Source: http://www.freecookingrecipes.net

Ingredients and Directions


2 1/2 c Whole wheat flour

1/2 c Powdered dry milk

1/2 ts Salt

1/2 ts Garlic powder

1 ts Brown sugar

6 tb Meat drippings

1 Beaten egg

1/2 c Ice water

1. Preheat oven to 350. Lightly oil a cookie sheet. Combine flour, dry

milk, salt, garlic powder and sugar. Cut in meat drippings until mixture resembles corn meal. Mix in egg. Add enough water so that mixture forms a ball. Using your fingers, pat out dough onto cookie sheet to half inch thick. Cut with cookie cutter or knife and remove scraps. Scraps can be formed again and baked. 2. Bake 25-30 minutes. Remove from tray and cool on rack. from: _Cookiemania_

Ingredients and Directions


3 1/2 cups Zucchini; coarsely grated

Salt

1/3 cup Flour

3 Eggs; lightly beaten

2/3 cup Parmesan cheese; grated

2 tbls. Fresh basil; (2 to 3 leaves) or 1 tsp. dried basil

Salt and pepper to taste

Place zucchini in bowl and lightly salt. Let sit for 15 minutes and squeeze out all the water that is rendered. Roll in a towel and twist again. This is to remove all possible water. Mix with rest of ingredients in a bowl. Spread on a well−oiled baking pan and bake in a 350F oven until top is dry and lightly browned (20 minutes).

Remove from oven, add desired sauce, cheese, and toppings.

Return to oven and bake at 350F until done, about another 20 minutes.

Source: http://www.freecookingrecipes.net

Ingredients and Directions


1 Tbls. sugar or honey

1 1/4 cups warm water (110 degrees)

1 pack (1/4 ounce) dry yeast

1 1/4 cups white flour

2 cups whole wheat flour

1 teaspoon salt

1/4 cup olive oil

Dissolve sugar in water and add yeast. Stir gently until disssolved (about 1 minute). Let stand until the yeast foams slightly (about 5 minutes) to insure that the yeast is effective. Combine 3 cups of the flour and salt in a large bowl. Pour in the yeast mixture and oil if you are using it. Begin kneading the mixture, gradually adding enough of the remaining 1/4 cup flour so that the dough is no longer sticky. Continue kneading until the dough is smooth and elastic (another 10−15 minutes by hand). Shape dough into a ball and put in an oiled bowl, turning the dough to coat it with the oil.

Let rise until doubled in bulk (45 minutes to 1−1/2 hours, depending on the yeast and the temperature). Punch down the dough and shape into 1 or 2 pieces. The entire recipe will make two 12 inch pizzas.

Shape the dough either by hand or with a rolling pin, stretching out as necessary to achieve a thin dough. For a lighter crust, let the dough sit for a half hour after shaping before constructing pizza and baking.

Source: http://www.freecookingrecipes.net

Ingredients and Directions


28 oz. of crushed tomatoes

3 oz. of tomato paste

4 tbsps. Pecorino Romano

1 tsp Oregano

2 tbsps. minced fresh garlic

1 tbsp. black pepper

3 tsps sugar

2 teaspoons of basil

Whisk all together. Allow flavors to blend for one hour before using.

Source: http://www.freecookingrecipes.net

Ingredients and Directions


1 envelope dry yeast

1/4 teaspoon sugar

3/4 cup lukewarm water (105 F)

Stir yeast and sugar into water, let sit for 8 minutes or so.

In a bowl (or food processor) mix

1 3/4 cups unbleached all−purpose flour or bread flour

1/2 teaspoon salt

Add the yeast mixture. If using food processor, continue running until dough forms a ball, 10−20 seconds. By hand, mix with a sturdy spoon until ready to knead.

On a floured surface turn out dough. Knead dough for 2 minutes or so.

If dough is a little sticky, dust your fingers and counter with flour, (but as little as possible).

Roll out by hand for a 12" pizza. Place in lightly oiled pizza pan using your fingertips to press up to the edge and forming a shallow lip. Sauce, cheese, and top with desired ingredients.

Bake at 500F in pre−heated oven for 8−12 minutes, the edges will turn a nice golden brown when done. Dough will be firm and crispy, not soggy and soft like many other doughs.

Source: http://www.freecookingrecipes.net

Ingredients and Directions


1 Pizza Dough Shell (uncooked)

Sauce:

2/3 cup smooth peanut butter

3 tablespoons Hoisin Sauce

2 tablespoons rice vinegar

1 tablespoon sesame oil

6 oz. Monterrey Jack cheese

1 cup bean sprouts

1/2 lb. small shrimp, cooked, shelled, and deveined

1/4 cup finely chopped green onions

crushed dried hot chilis, to taste

Preheat oven to 450F.

Mix sauce ingredients together. Spread sauce evenly over crust.

Top with shrimp and onions, then cheese. Bake until cheese begins to brown, 12 to 15 minutes.

Remove from oven, top with bean sprouts and pepper flakes, slice and serve.

Source: http://www.freecookingrecipes.net

Ingredients and Directions


1 12 inch Thin Crust Dough shell (uncooked)

2 large Tomatoes, diced

1 tbls. Chopped jalapeno pepper

4 Green onions, chopped

2 Cloves garlic, minced

2 cups Cheddar cheese, shredded

2 tbls. Grated parmesan cheese

1 Avocado, chopped

1/2 cup Sour cream

2 tbls. Chopped Cilantro

Spoon tomatoes over pizza dough, leaving a 1/2" border. Top with jalapenos, garlic and onion. Sprinkle with cheeses and season with salt and pepper to taste. Bake in 500 degree oven for 10 to 14 min. until bottom of crust is golden brown. Top with avocado, a dollop of sour cream and cilantro. Pass extra sour cream.


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Ingredients and Directions


6 Slices Bacon, cooked

Pizza Dough for 12" Pizza (try Thin Crust recipe)

2 plum tomatoes, sliced 1/4" thick

1 1/2 cups grated Cheddar cheese

1/2 teas. ground black pepper

2 eggs

Preheat oven to 500F.

Prepare dough according to recipe found in this book. Divide in two and roll out into two circles about 6 inches in diameter. Place on lightly greased baking sheet. Arrange tomato slices on dough. Sprinkle cheese on tomatoes leaving a 2−3 inch well in the center (to hold the egg). Place bacon on top of cheese around the outside.

Bake the pizzas for 3 minutes. Remove from oven and crack an egg into the center of each. Sprinkle with pepper and return to oven.

Bake until the egg is set and the crust is browned, about 10 minutes more.

Source: http://www.freecookingrecipes.net

Ingredients and Directions


1 oz Pesto sauce

1 oz Pizza sauce

1 oz Capers

1 oz Kalamata Olives

2 Whole anchovy fillets

1 oz Garlic

3 Whole prawns -- cooked

3 Whole scallops -- cooked

2 oz Crabmeat

1 oz Parmesan cheese

3 oz Mozzarella cheese -- smoked

1 pn Parsley

1 pn Lemon zest

1 pn Red pepper flakes --

Crushed

Preheat oven to 500F with pizza stone. Blend pesto and pizza sauce. Spread sauce over pizza dough. Cover with remaining ingredients. Place on pizza stone in oven and bake until golden brown. Recipe By : Cucina! Cucina! From: "Dax C. Davis" date: Sat, 13 Jul 1996 07:12:31 -0500

Ingredients and Directions


(makes a 17 1/2" X 11 1/2" Pizza)

4 cups All−Purpose flour

1 tsp salt

4 tbsps oil

2 pkgs. dry yeast

1 1/2 cups of warm water (105F)

Mix yeast, 1/2 cup flour, and 1/2 cup water in a bowl covered with

plastic wrap. Let rise for 15 minutes.

Stir to deflate. Mix 2 cups of remaining flour with salt, 1 cup cool tap water, and oil. Add yeast mixture. Mix in remaining flour.

Knead 15 minutes on a floured surface (10 minutes in a machine) until smooth. Place dough in bowl dusted with flour and cover with plastic wrap. Let rise until doubled (1 to 2 hours). Punch dough down and put in ziploc bag in the refrigerator until ready to use.

Preheat oven to 500F.

Remove dough from refrigerator when ready to shape into crust.

Punch down dough thoroughly and roll out dough on a floured surface.

Lightly oil (olive) a 17 1/2" X 11 1/2" X 3/4" pan. Place dough in pan and push to stretch evenly leaving a lip up against sides of pan.

Let rest for 10−15 minutes (while you prepare toppings). Stretch out dough again (it will have receded) and place desired toppings.

Cook in center of oven until crust is golden brown.

Source: http://www.freecookingrecipes.net