1 pk (8 ozs) cream cheese; soften 8 oz Pasteurized process Cheddar cheese with Jalapeno pepper; cubed 1/3 c Beer 1 c Black beans; drained/rinsed 1/2 c Sliced scallions 1/2 c Chopped tomatoes Chips or tortilla crisps Recipe by: Tampa Bay Online In medium saucepan, over low heat, cook cream cheese, pasteurized cheese and beer, until melted and smooth. Stir in beans, scallions and tomatoes; heat through. Serve warm or cold as a dip with pretzel chips or tortilla crisps. Makes 3 1/2 cups. |
3/4 c Milk 1 tb Dijon-style mustard 2 ts Onion powder 1/4 ts Salt 1 ds Ground black pepper 3/4 c Apple juice 1/4 c All-purpose flour 6 oz (1 1/2 cups) shredded sharp -cheddar cheese 4 c Italian bread cut in 1-inch -cubes 4 c Assorted blanched -vegatables, cut in -bite-size Pieces In a medium saucepan combine until smooth: milk, apple juice, flour, mustard, onion powder, salt and black pepper. Cook and stir over medium heat until mixture thickens and boils; cook and stir one minute longer. Remove from heat; add cheese; stir until melted. Transfer to a fondue pot; keep warm. Serve with bread cubes and assorted vegetables. This makes 4 portions (about 2 cups). From: Steve Herrick Source: Best Recipes Mar/Apr 1991 |
1/2 lb Cheese; cheddar ,grated 1 pk Cream cheese; small (4 oz), 2 ts Onion; grated 2 ts Ketchup or chili sauce 1 ts Worchestershire sauce Tabasco sauce Nuts; chopped, reserve some Have cheese at room temperature. Blend all ingredients together with a mixer or in a food processor. Line small bowl with plastic wrap and empty mixed ingredients in lined bowl. Refrigerate overnight. When ready to use, un mold, remove wrap and sprinkle with nuts. Serve with assorted crackers. |
| Ingredients | |||
| 2 | pound | eggplant, cut into 1-inch cubes | |
| 1/4 | cup | extra virgin olive oil, more, if necessary | |
| 2 | each | garlic cloves, mashed | |
| 1 | md | red onion, peeled cut in half, and sliced | |
| 2 | cup | celery, sliced | |
| 2 | cup | tomatoes, ripe paste eg. Roma, chopped | |
| 3 | each | bay leaves, (or more) (break dried leaves in 2 or 3 pieces; finely chop leaves after, fresh removing petiole & midrib | |
| 2 | tablespoon | red wine vinegar, or more to taste | |
| 2 | tablespoon | capers, small or large ones chopped | |
| 1/2 | cup | pitted kalamata olives, or other brine-cured olives coarsely chopped | |
| 1 | salt | ||
| 1 | pepper, freshly ground | ||
| —GARNISH— | |||
| 1/4 | cup | basil, fresh sliced thinly at the last minute | |
| 3 | tablespoon | pine nuts, toasted or chopped walnuts | |
| 1 | parsley, chopped fresh | ||
Directions: | |||
| Place the eggplant cubes in a colander and sprinkle them generously with salt. Let stand at least 1/2 hour; rinse well under cold water, drain, and pat dry with paper towels. Heat 1/4 cup oil in a large heavy skillet over medium-high heat. Gradually add the eggplant, stirring constantly. Add more oil as needed to keep the eggplant from sticking. As soon as all the eggplant is in the pan, gradually add the garlic, onion and celery. Cook until hot through but not browned, keeping the heat as high as possible. Stir in the tomatoes, bay leaves, vinegar, capers, and olives. Mix well and lower the heat to simmer. Cook for about 15 to 20 minutes, or until the eggplant is tender and the flavor is well developed. Season the caponata with salt, pepper, and additional vinegar as needed. Add basil leaves, nuts, and parsley. Serve hot, at room temperature, or chilled. Variation: Add chopped anchovies, chunks of fish or shellfish, ham, italian sausage, or other cooked meat to the vegetables in the last few minutes of cooking time. | |||
8 oz Tofu 1/2 lg Ripe avocado 2 Garlic cloves; chopped 2 ts Minced fresh ginger 1/2 c Parsley leaves -(stems removed) 2 tb Lemon juice 1 tb Tahini or peanut butter -OR- sunflower seed butter 1 tb Applesauce; -=OR=- 1 pn -Sugar or a little Honey Blend all ingredients in a food processor until very smooth. This delicious and healthful combination will compliment your garden beauties while it woos the most timid tofu skeptic. You cna serve it with fresh vegetables or crackers or use it as a sandwich filling. Makes about 2 cups. Source: Cooking from the Garden - by Rosalind Creasy ISBN: 0-87156–731-8 Typed for you by Karen Mintzias |
6 tb Lard 3 oz Raw country ham 10 Shallots Fresh white breadcrumbs 1/4 c Dry white bordeaux Chicken stock Salt and pepper Bouquet garni 100 Petits-gris snails Preparation time 1 hour. Cooking time 1 hour. Melt the lard in a saute pan and brown the ham and chopped shallots; add a small amount of breadcrumbs soaked in the wine. Moisten with stock and season with salt and pepper. Add the bouquet garni and cook for 20 minutes. Add the starved and well-washed snails. Cook over a low heat for 40 minutes, turning often. Red wines: Bordeaux from the Cotes de bourg or Blaye, Blayais or Premieres Cotes de Blaye. [From "Larousse Traditional French Cooking."] |
10 md Potatoes, diced & cooked 1/2 Green bell pepper, diced 2 Celery stalks, diced 3 Scallions, chopped 1/2 c Olive oil 1 ts Hungarian paprika 1 ts Basil 1 ts Salt 1 ts Oregano 1 ts Garlic powder 1 ds Red pepper Cool potatoes completely in the fridge or better leave to stand overnight. Mix in the diced vegetables. Whisk together the oil with the spices & herbs. Ensure it is well blended. Pour over potatoes & toss gently. Refrigerate till ready to be served. |
Ghee, as necessary 1 ts White cumin seeds 1 tb Onion, chopped 4 tb Cauliflower, grated 1 tb Green peas 1 pn Asafetida 1 ts Green mango powder 1 pn Garam masala 1/2 ts Salt, or to taste 1/2 ts Cayenne 1 ea Recipe pastry dough Water to bind Heat 1 tb ghee in a skillet. Saute the cumin seeds until golden. Add onion, cauliflower & peas & mix well. Mix in asafetida & mango powder, stir. Add garam masala, salt & cayenne. Cover the pan & cook over a moderate heat for 10 minutes. Remove pan from heat & cool. Divide mixture into 8 equal portions. Take one half-moon of pastry & brush the edges with water. Fold into a cone. Fill pastry with 1 portion of cauliflower mixture & seal the top. Repeat with the rest of the pastry. Heat sufficient ghee (or vegetable oil) in a wok or large skillet to deep fry 4 samosas at a time. When very hot, deep-fry each samosa for a few minutes, until golden brown, flipping once to cook both sides. Drain on paper towels. **MARK’S NOTE: To avoid excess fat I like to deep-fry the samosas, drain them very well & then reheat them in a toaster oven at 350F for 5 minutes or so. If you place them on a grill while re-heating them, extra oil can also drain off. |
2 md Oranges, peeled, sectioned, And chopped 1 c Fresh pineapple, chopped 1 md Jalapeno pepper, seeded and Finely chopped 2 tb Thinly sliced green onion 1 tb Cilantro, snipped 1 ts Lime peel, shredded Stir together oranges, pineapple, jalapeno pepper, green onion, cilantro, lime peel and dash salt in a bowl. Cover and chill for about 4 hours. |
1 sl White bread 1 tb Unsalted butter 1/2 c Diced onion 1/2 c Dry white wine 4 Eggs 3 Egg whites 1/2 lb Whitefish 2 1/4 lb Salmon 1 ts Salt 1 ts Ground white pepper 1 ts Ground coriander 1/4 ts Ground nutmeg 1/2 c Whipping cream PREHEAT OVEN TO 325F. Remove and discard the crust from the bread. Tear the bread into pieces and set aside. Melt the butter in a skillet over medium heat on the stove, add the onions and cook, stirring for 5 minutes or until softened. Add the wine, bring to a boil and cook 1 minute. Add the bread and cook, stirring 5 minutes. Scrape the mixture into a mixing bowl. Roughly cut the whitefish and salmon into 1-inch pieces and add to the bread in the mixing bowl. Add the salt, pepper, coriander and nutmeg and mix. Place the mixture in a food processor and process until smooth. Or, fit a meat grinder with a medium die and grind the fish mixture twice. Transfer mixture to a mixing bowl and place bowl over a pan of ice water. Add the eggs and the whites and mix well. Slowly add the cream. Pack the mixture into a 9-by-5-by-3-inch glass, ceramic or metal loaf pan. Tap the pan on a counter to firmly pack. Cover tightly with a double layer of aluminum foil. Place loaf pan in a larger pan and fill with boiling water until it rises halfway to the top of the loaf pan. Place in the oven for 1 hour. Remove pate from oven and its water bath. Place loaf pan on a baking sheet. Cool for 1 hour. Refrigerate for at least 3 hours. To remove, run a knife around edges of the pate. Dip loaf pan in hot water for a minute. Turn out onto a plate. Serve with toast or crackers. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK |