tag:blogger.com,1999:blog-300988662024-03-13T07:13:25.074-07:00RecipeWITCH - News and daily recipesThousands more recipes available at http://www.recipewitch.com
<a href="http://www.recipewitch.com">http://www.recipewitch.com</a>Unknownnoreply@blogger.comBlogger244125tag:blogger.com,1999:blog-30098866.post-2841843113186964432010-07-06T07:16:00.001-07:002010-07-06T07:16:19.207-07:00Curry Halibut Stroganoff Recipe<img src='http://www.bestseafoodrecipes.org/wp-content/uploads/2010/01/sfdhal-150x150.jpg' alt='Curry Halibut Stroganoff Recipe' ></img><p></p>INGREDIENTS:<br />2 tb Butter<br />1/4 cup of Chopped onion<br />1 teaspoon of Curry powder<br />8 oz Halibut (cooked and flaked)<br />1 cn Cream of Chicken soup<br />1/2 cup of Plain yogurt<br />1/2 cup of Milk<br />1/2 teaspoon of Lemon juice<br />DIRECTIONS:<br />Saute chopped onion and curry powder in butter. Stir in can of chicken<br />soup, yogurt, milk, lemon juice and halibut. Serve over rice or noodles.<br />Garnish with tomato slices and parsley, or chopped unsalted peanuts,<br />currants and chutney. Serves 4-6 (depending on serving portions)<br />Source: Alaska Seafood Cookbook Reprinted by permission from the Alaska<br />Seafood Marketing Institute<br />DIRECTIONS:<br />From Gemini's MASSIVE MealMaster collection at www.synapse.com/ gemini<p><a href='http://toprecipes.blogspot.com/'>http://toprecipes.blogspot.com/</a></p><p><a href='http://greatfoodrecipes123.blogspot.com/'>http://greatfoodrecipes123.blogspot.com/</a></p><p><a href='http://recipewitch.blogspot.com/'>http://recipewitch.blogspot.com/</a></p><p><a href='http://amazingrecipes123.blogspot.com/'>http://amazingrecipes123.blogspot.com/</a></p><p><a href='http://yumyumrecipes123.blogspot.com/'>http://yumyumrecipes123.blogspot.com/</a></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-30098866.post-82534558562381581032010-06-08T19:35:00.001-07:002010-06-08T19:35:34.847-07:00Carrot Kugel Recipe<img src='http://www.kosherblog.net/media/CarrotKugel_small.jpg' alt='Carrot Kugel Recipe' ></img><p></p>INGREDIENTS:<br />SANDI BROOKS WFCJ53B<br />4 Eggs; separated<br />1/2 cup of Sugar<br />1 cup of Tightly packed grated carrot<br />1/4 cup of Shredded;peeled apple<br />1/4 cup of Sweet red wine<br />2 tb Lemon juice<br />1/2 teaspoon of Grated lemon rind<br />1/3 cup of Potato starch<br />-Grease for the casserole<br />DIRECTIONS:<br />In a large mixing bowl; beat the egg yolks with the sugar until<br />light.<br />Add the grated carrots, shredded apple, wine, lemon juice and rind,<br />and the potato starch. Blend well.<br />In another bowl beat the egg whites until stiff; fold them into the<br />yolk mixture. Turn into a well greased 1<br />1/2 quart casserole.<br />Bake for 35 minutes in a preheated 375 oven or until nicely puffed and<br />set.<br />Serve hot or cold.<br />Serves 6<br />DIRECTIONS:<br />I have not tried this, but it sounded like a good side dish, that is<br />not too heavy.<br />Sandi in CT. 03/28 06:11 P.M.<br />Formatted by Elaine Radis; 3/92<p><a href='http://recipesrecipesrecipes1.blogspot.com/'>http://recipesrecipesrecipes1.blogspot.com/</a></p><p><a href='http://iloverecipesjameoliver.blogspot.com/'>http://iloverecipesjameoliver.blogspot.com/</a></p><p><a href='http://recipesrule.blogspot.com/'>http://recipesrule.blogspot.com/</a></p><p><a href='http://therecipeking.blogspot.com/'>http://therecipeking.blogspot.com/</a></p><p><a href='http://letscookrecipeblog.blogspot.com/'>http://letscookrecipeblog.blogspot.com/</a></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-30098866.post-40105584905127459122010-06-08T19:10:00.001-07:002010-06-08T19:10:28.773-07:00Beef Goulash Recipe<img src='http://img.timeinc.net/recipes/i/recipes/ck/08/03/beef-goulash-ck-1714611-l.jpg' alt='Beef Goulash Recipe' ></img><p></p>INGREDIENTS:<br />1 lb Beef stew meat, cut into<br />1" cubes<br />1 md Onion,chopped<br />2 teaspoon of Cooking oil<br />1 cn Beer (1 1/2 cups)<br />3/4 cup of Water<br />1/4 cup of Tomato paste<br />1 tb Paprika<br />1/4 teaspoon of Salt<br />1/4 teaspoon of Caraway seed<br />1/4 teaspoon of Pepper<br />3 Potatoes (about 1 lb.)<br />1 cn (8 oz) sauerkraut<br />2 tb Snipped parsley<br />DIRECTIONS:<br />In a Dutch oven cook meat and onion in hot oil until meat is<br />brown.Add the beer,water,tomato paste,paprika,salt,caraway seed and<br />pepper.Cover;simmer 1 1/4 to 1 1/2 hours. Meanwhile, cut potatoes<br />into 1" pieces.Add potatoes,UNDRAINED sauerkraut, and parsley to<br />skillet.Cook,covered,about 20 minutes or until vegetables are<br />tender.Cook,uncovered,10 minutes more or until mixture is thickened<br />and most of the liquid is evaporated. Serves 4.<p><a href='http://letscookrecipeblog.blogspot.com/'>http://letscookrecipeblog.blogspot.com/</a></p><p><a href='http://jamieoliverandbrilliantrecipes.blogspot.com/'>http://jamieoliverandbrilliantrecipes.blogspot.com/</a></p><p><a href='http://jamie-oliver-recipes.blogspot.com/'>http://jamie-oliver-recipes.blogspot.com/</a></p><p><a href='http://jamieoliversuperrecipes.blogspot.com/'>http://jamieoliversuperrecipes.blogspot.com/</a></p><p><a href='http://ultimaterecipes123.blogspot.com/'>http://ultimaterecipes123.blogspot.com/</a></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-30098866.post-78352697620802091142010-06-08T18:52:00.001-07:002010-06-08T18:52:15.976-07:00Cold Tofu Appetizer Recipe<img src='http://z.about.com/d/japanesefood/1/0/3/Q/hiyayakkomed.jpg' alt='Cold Tofu Appetizer Recipe' ></img><p></p>INGREDIENTS:<br />1 pk Tofu; cubed<br />1 teaspoon of Grated ginger<br />1 Scallions; finely chopped<br />1 tb Soy sauce<br />1 tb Sake (rice wine<br />DIRECTIONS:<br />Divide the tofu into four cups. Mix together the sauce ingredients and<br />sprinkle them on top. Flavor with chili pepper flakes if desired. You can<br />also sprinkle the tofu with dried bonita flakes. busted by sooz<br />Posted to recipelu-digest Volume 01 Number 227 by James and Susan Kirkland<br /><kirkland@gj.net> on Nov 08, 1997<p><a href='http://amazingrecipes123.blogspot.com/'>http://amazingrecipes123.blogspot.com/</a></p><p><a href='http://yumyumrecipes123.blogspot.com/'>http://yumyumrecipes123.blogspot.com/</a></p><p><a href='http://recipesrecipesrecipes1.blogspot.com/'>http://recipesrecipesrecipes1.blogspot.com/</a></p><p><a href='http://iloverecipesjameoliver.blogspot.com/'>http://iloverecipesjameoliver.blogspot.com/</a></p><p><a href='http://recipesrule.blogspot.com/'>http://recipesrule.blogspot.com/</a></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-30098866.post-5490363903329213972010-06-08T18:40:00.001-07:002010-06-08T18:40:37.282-07:00Acorn Squash Souffle Recipe<img src='http://z.about.com/d/southernfood/1/I/Y/I/butternut2.jpg' alt='Acorn Squash Souffle Recipe' ></img><p></p>INGREDIENTS:<br />2 sm (3/4 lb. ea) acorn squash<br />4 teaspoon of brown sugar<br />: grating of fresh nutmeg<br />1/8 teaspoon of salt<br />4 TB butter<br />1/4 teaspoon of ground cinnamon<br />1 lg egg, separated<br />1 egg white<br />: fresh ground black pepper<br />DIRECTIONS:<br />Preheat oven to 400 F. Wash squash. Cut squash in half and scoop out<br />seeds. Place squash halves skin side up in 1/2 inch (1.25 cm) water<br />in a baking dish and bake for 30 minutes<br />Remove from oven. Using tongs turn squash halves over. Put 1 tbs<br />butter in each half. Bake again for 30 minutes or until flesh is<br />tender. Cool for 30 minutes<br />Carefully remove squash from baking pan and pour butter into a bowl.<br />Without damaging skin, carefully scoop out flesh from each squash<br />half and put into same bowl. In blender or food processor, puree the<br />squash with the reserved butter, sugar, spices, and egg yolk. Pour<br />into mixing bowl<br />Whip the egg whites with the salt until it forms stiff peaks. FOLD<br />into the puree. Work quickly but carefully, preserving the egg white<br />volume. Pour souffle mixture into squash skin halves and bake 25 min.<br />or until the tops are brown and beginning to crack. Serve immediately<br />Notes: adjust amounts of spices to taste. this recipe always gets<br />compliments whenever i serve it<br />Shannon E. Wells<br />DIRECTIONS:<br /> - - - - - - - - - - - - - - - - -<br />DIRECTIONS:<br />Recipe By : swells@ariel.unm.edu (squeedle)<br />DIRECTIONS:<br />From:<br /> Date:<p><a href='http://ultimaterecipes123.blogspot.com/'>http://ultimaterecipes123.blogspot.com/</a></p><p><a href='http://bestrecipes123.blogspot.com/'>http://bestrecipes123.blogspot.com/</a></p><p><a href='http://amazingrecipes111.blogspot.com/'>http://amazingrecipes111.blogspot.com/</a></p><p><a href='http://www.recipewitch.com/blog/index.html'>http://www.recipewitch.com/blog/index.html</a></p><p><a href='http://recipestar.blogspot.com/'>http://recipestar.blogspot.com/</a></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-30098866.post-72648989315481570512010-05-12T03:08:00.001-07:002010-05-12T03:08:34.746-07:00Bennigan's Potato Soup Recipe<img src='http://www.copykat.com/wp-content/uploads/2009/09/potatosoup1.jpg' alt='Bennigan's Potato Soup Recipe' ></img><p></p>INGREDIENTS:<br />Garnett PJXG05A<br />1 3/4 oz Ham base (2-#40 scoop)<br />2 qt Chicken stock<br />8 oz Yellow onion dice<br />3 oz Margarine<br />2 lb Potatoes bite size<br />1 1/2 teaspoon of Black pepper<br />2 cup of Milk<br />3 oz Flour<br />3 oz Margarine<br />DIRECTIONS:<br />Combine chicken stock in sauce pan with ham base. Stir until lumps are<br />gone. In separate stock pot: melt first margarine measurement; add<br />onion and sautee until transparent. Addpotato bite size pieces and<br />pepper. Add chicken stock mix and stir until well mixed. Bring<br />mixture to a boil. In small pan, melt second margarine measure and<br />add flour to create a roux. It should be light brown in color. When<br />stock comes to a boil, add roux with a wire whisk. This will cause<br />the soup to start thickening. Return to a boil. Slowly add the milk.<br />If the soup is too thin, make additional roux and add it to the soup.<br />If you need to do this, be sure to cook the roux until a tan color.<br />This will get rid of the raw flour taste. If the soup is too thick,<br />thin it out with more milk<br />Recipe By :<p><a href='http://jamieoliversuperrecipes.blogspot.com/'>http://jamieoliversuperrecipes.blogspot.com/</a></p><p><a href='http://greatfoodrecipes123.blogspot.com/'>http://greatfoodrecipes123.blogspot.com/</a></p><p><a href='http://jamie-oliver-recipes.blogspot.com/'>http://jamie-oliver-recipes.blogspot.com/</a></p><p><a href='http://toprecipes.blogspot.com/'>http://toprecipes.blogspot.com/</a></p><p><a href='http://therecipeking.blogspot.com/'>http://therecipeking.blogspot.com/</a></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-30098866.post-16893204660444320542010-05-12T02:45:00.000-07:002010-05-12T02:46:03.228-07:00Grandma Mackay's Cranberry Bread Recipe<img src='http://madesimplecranberryrecipes.com/images/allRecipes.png' alt='Grandma Mackay's Cranberry Bread Recipe' ></img><p></p>INGREDIENTS:<br />2 cup of Flour, all-purpose<br /> 1 tablespoon of Orange peel, grated<br />1 cup of Sugar, granulated<br /> -(one large orange)<br />1 1/2 teaspoon of Baking powder<br /> 1 Egg, beaten<br />1/2 teaspoon of Baking soda<br /> 1 cup of Cranberries, halved<br />1 teaspoon of Salt<br /> -or chopped<br />3/4 cup of Orange juice (juice<br /> 1 cup of Walnuts or pecans,<br />-of one large orange)<br /> -chopped<br />2 tablespoon of Shortening<br />DIRECTIONS:<br />Preheat oven to 350 degrees F. Grease the bottom, but not the sides, of<br />two small loaf pans<br />In a large bowl, sift together all the dry ingredients (flour, sugar,<br />baking powder, baking soda and salt). Blend very well.ix together the orange juice, orange peel, melted shortening and beaten<br />egg. Mix only enough to blend uniformly. Mix in the cranberries and the<br />nuts; stir gently. Pour the mixture into the loaf pans. Push it to the<br />corners, leaving the center slightly hollow<br />Bake about an hour at 350 degrees F. The loaves are done when a toothpick<br />inserted in the middle comes out clean. Cool completely before cutting. Do<br />not try to serve warm.<p><a href='http://jamieoliversuperrecipes.blogspot.com/'>http://jamieoliversuperrecipes.blogspot.com/</a></p><p><a href='http://antonyworrallthompsonrecipes.blogspot.com/'>http://antonyworrallthompsonrecipes.blogspot.com/</a></p><p><a href='http://jamie-oliver-recipes.blogspot.com/'>http://jamie-oliver-recipes.blogspot.com/</a></p><p><a href='http://toprecipes.blogspot.com/'>http://toprecipes.blogspot.com/</a></p><p><a href='http://therecipeking.blogspot.com/'>http://therecipeking.blogspot.com/</a></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-30098866.post-13187704141028650142010-05-12T02:23:00.000-07:002010-05-12T02:24:14.335-07:00Mediterranean Summer Salad Recipe<img src='http://img.timeinc.net/recipes/i/recipes/su/09/08/summer-salad-su-1913083-l.jpg' alt='Mediterranean Summer Salad Recipe' ></img><p></p>INGREDIENTS:<br />7 oz Pesto tortellini (1 box)<br />6 1/2 oz Can solid white tuna<br /> in water, drained<br />2 md Tomatoes; cut in wedges<br />1/2 lb Green beans; trimmed<br /> blanched to tender crisp<br />1 cn Artichoke hearts (14 oz.)<br /> drained and quartered<br />1/3 cup of Nicoise olives<br />2 tb Thinly sliced sun-dried<br />-tomatoes<br />1 sm Red onion; cut in thin rings<br />2 tb Thinly sliced fresh basil<br />1 sm Head romaine lettuce<br />DIRECTIONS:<br />DRESSING<br />2 tb White wine vinegar<br />1 teaspoon of Chopped capers<br />1 teaspoon of Anchovy paste or<br />2 Anchovy fillets; mashed<br />1 teaspoon of Dijon mustard<br />1/4 teaspoon of Freshly ground pepper<br />Salt; to taste<br />1/2 cup of Olive oil<br />DIRECTIONS:<br />Cook tortellini in large pot of rapidly boiling salted water. Boil for<br />about 25 minutes or until tender, stirring occasionally. Drain<br />Arrange tuna, tortellini and vegetables on bed of lettuce<br />In a small bowl, combine vinegar, capers, anchovy paste, mustard, pepper<br />and salt. Slowly whisk oil into the mixture until well combined. Drizzle<br />over salad or serve on the side<br />On back of 7 oz. box Amore brand cheese tortellini. Distributed by<br />Liberty/Ramsey Imports, Universal Foods Corp., Carlstadt, NJ 07072. Posted<br />by Cathy Harned<br />From Gemini's MASSIVE MealMaster collection at www.synapse.com/ gemini<p><a href='http://therecipeking.blogspot.com/'>http://therecipeking.blogspot.com/</a></p><p><a href='http://letscookrecipeblog.blogspot.com/'>http://letscookrecipeblog.blogspot.com/</a></p><p><a href='http://jamieoliverandbrilliantrecipes.blogspot.com/'>http://jamieoliverandbrilliantrecipes.blogspot.com/</a></p><p><a href='http://jamieoliversuperrecipes.blogspot.com/'>http://jamieoliversuperrecipes.blogspot.com/</a></p><p><a href='http://ultimaterecipes123.blogspot.com/'>http://ultimaterecipes123.blogspot.com/</a></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-30098866.post-43306992290349375862010-04-01T06:05:00.001-07:002010-04-01T06:05:10.206-07:00Cajun Shrimp Tacos With Tomatillo Salsa Recipe<img src='http://www.free-shrimp-recipes.com/imgs/grilled-shrimp-recipes.gif' alt='Cajun Shrimp Tacos With Tomatillo Salsa Recipe' ></img><p></p>INGREDIENTS:<br />CHILI SOUR CREAM-<br />2 cup of Sour cream<br />2 teaspoon of Chili powder<br />1/2 teaspoon of Cayenne pepper -SALSA<br />3/4 lb Tomatillos,* husks removed,<br />-rinsed, quartered (about 3<br />-cups)<br />1/2 cup of Coarsely chopped unpeeled<br />-green apple (such as Granny<br />-Smith)<br />2 tb Coarsely chopped fresh basil<br />2 tb Coarsely chopped fresh mint -SHRIMP<br />1 1/2 teaspoon of Chili powder<br />1 1/2 teaspoon of Paprika<br />2 lb Uncooked medium shrimp,<br />-peeled, deveined<br />2 tb Olive oil<br />1 tb Minced garlic<br />16 Purchased taco shells<br />1 lg Bunch watercress, trimmed<br />2 Avocados, peeled, pitted,<br />-cubed<br />DIRECTIONS:<br />*A green tomato-like vegetable with a paper-thin husk. Available at<br />Latin American markets and some supermarkets<br />For Sour Cream: Whisk all ingredients in medium bowl to blend. Season<br />with salt. (Can be made 1 day ahead. Chill.)<br />DIRECTIONS:<br />For Salsa: Finely chop tomatillos, apple, basil and mint in food<br />processor. Transfer to small bowl. Season to taste with salt. (Can be<br />prepared 6 hours ahead. Let stand at room temperature.)<br />DIRECTIONS:<br />For Shrimp: Combine chili powder and paprika in large bowl. Add<br />shrimp; toss to coat. Let stand 5 minutes. Heat oil in heavy large<br />skillet over high heat. Add garlic and saut� until fragrant, about 1<br />minute. Add shrimp; saut� until opaque in center, about 5 minutes.<br />Season with salt and pepper. Transfer to a small bowl<br />Preheat oven to 350�F. Arrange taco shells on heavy large baking<br />sheet. Bake until hot, about 8 minutes. Place shells in napkin-lined<br />basket. Arrange half of watercress on platter. Top with shrimp. Chop<br />remaining watercress. Place in small bowl. Place sour cream, salsa,<br />avocados and chopped watercress in separate bowls<br />Bon App�tit June 1996<p><a href='http://jamieoliverandbrilliantrecipes.blogspot.com/'>http://jamieoliverandbrilliantrecipes.blogspot.com/</a></p><p><a href='http://jamieoliverrecipeblog.blogspot.com/'>http://jamieoliverrecipeblog.blogspot.com/</a></p><p><a href='http://yummytasty123.blogspot.com/'>http://yummytasty123.blogspot.com/</a></p><p><a href='http://jamieoliversuperrecipes.blogspot.com/'>http://jamieoliversuperrecipes.blogspot.com/</a></p><p><a href='http://recipesrecipesrecipes1.blogspot.com/'>http://recipesrecipesrecipes1.blogspot.com/</a></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-30098866.post-29659904096869113512010-04-01T05:34:00.001-07:002010-04-01T05:34:26.794-07:00Lozenges Or Curd Cheese Pastries Recipe<img src='http://www.26.org.uk/uploadedfiles/curd_copy.jpg' alt='Lozenges Or Curd Cheese Pastries Recipe' ></img><p></p>INGREDIENTS:<br />8 oz Wholewheat shortcrust<br />-pastry<br />8 oz Cottage cheese<br />1 oz Raisins, finely chopped<br />1/2 oz Pine nuts, toasted &<br />-chopped<br />-sugar to taste<br />-lemon juice to taste<br />DIRECTIONS:<br />Roll the pastry out very thin and cut it into small rectangles<br />approximately 6x3 inches. You should have at least 24. Bake them in a<br />moderately hot oven (375F for ten minutes or till they are crisp and<br />brown. Remove them and cool on a rack. Meanwhile mix the curd cheese<br />with the ginger or raisins, the pine nuts and the sugar and lemon to<br />taste. Set aside. When you are ready to serve, sandwich together two<br />pieces of pastry with the cheese mixture. They can be used as a<br />dessert or as a snack.<p><a href='http://amazingrecipes123.blogspot.com/'>http://amazingrecipes123.blogspot.com/</a></p><p><a href='http://superrecipes111.blogspot.com/'>http://superrecipes111.blogspot.com/</a></p><p><a href='http://jamie-oliver-recipes.blogspot.com/'>http://jamie-oliver-recipes.blogspot.com/</a></p><p><a href='http://iloverecipesjameoliver.blogspot.com/'>http://iloverecipesjameoliver.blogspot.com/</a></p><p><a href='http://greatfoodrecipes123.blogspot.com/'>http://greatfoodrecipes123.blogspot.com/</a></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-30098866.post-9076870100119641212010-04-01T05:19:00.001-07:002010-04-01T05:19:32.591-07:00Raisin Bran Muffins Ww Recipe<img src='http://img.docstoc.com/thumb/206/9371926.png' alt='Raisin Bran Muffins Ww Recipe' ></img><p></p>INGREDIENTS:<br />3 oz Cereal, Bran flakes w/raisin<br />1 1/2 cup of Flour, whole wheat<br />1/4 cup of Sugar, granulated<br />1 tb Baking powder<br />1 cup of Milk, skim<br />6 tb Margarine, unsalted<br />- melted<br />1 Eggs<br />- beaten<br />DIRECTIONS:<br />Preheat oven to 400F. Combine cereal, flour, sugar and baking powder,<br />using a fork. Combine milk, margarine and egg; add to dry mixture, and use<br />a fork to combine do not overmix or beat. Spray muffins tins with cooking<br />spray, divide batter amoung cups and bake for 15 - 20 minutes, until<br />browned or toothpick comes out clean. Remove to rack and cool<br />Weight Watcher Exchanges: 1 Bread, 1-1/2 Fat, 35 Optional Calories<br />DIRECTIONS:<br />Nutritional Analysis per serving: 153 calories, 4 g.<br />protein, 7 g. fat, 21 g. carbohydrates, 89 mg.<br />calcium, 171 mg. sodium, 23 mg. cholesterol<br />Calories from fat: 39%<br />DIRECTIONS:<br />Original recipe from Weight Watchers "Quick Start Plus Program" cookbook.<br />Conversion by Rick Weissgerber.<br />[GEnie D.WEISSGERBE]<br />DIRECTIONS:<br />From Gemini's MASSIVE MealMaster collection at www.synapse.com/ gemini<p><a href='http://recipestar.blogspot.com/'>http://recipestar.blogspot.com/</a></p><p><a href='http://jamieoliverandbrilliantrecipes.blogspot.com/'>http://jamieoliverandbrilliantrecipes.blogspot.com/</a></p><p><a href='http://recipesrecipesrecipes1.blogspot.com/'>http://recipesrecipesrecipes1.blogspot.com/</a></p><p><a href='http://recipewitch.blogspot.com/'>http://recipewitch.blogspot.com/</a></p><p><a href='http://www.recipewitch.com/blog/index.html'>http://www.recipewitch.com/blog/index.html</a></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-30098866.post-31387899973330933262010-04-01T05:03:00.001-07:002010-04-01T05:03:19.478-07:00Campbell's Honey Mustard Wings Recipe<img src='http://s3.amazonaws.com/grecipes/public/pictures/recipes/8215/buffalo_wings2_medium.jpg' alt='Campbell's Honey Mustard Wings Recipe' ></img><p></p>INGREDIENTS:<br />1 lb Campbell's dry onion with ch<br />Soup and recipe mix; dry<br />1/2 cup of Honey<br />1/4 cup of Spicy brown mustard<br />16 Chicken wings; whole or cut<br />Season-all; to taste<br />DIRECTIONS:<br />Recipe by: Campbell's Soup Ad, 11-94 modified by Vicki Schlining<br />Preparation Time: 1:00 1. In a large bowl, combine soup mix, honey,<br />and mustard. Set aside<br />2. Cut wings at joints and discard the tips, or leave the wings<br />whole. Add chicken to soup mixture. Toss to coat<br />3. Place chicken in a baking pan greased with Pam spray. Sprinkle with<br />Season-All. Bake at 375 degress F for about 1 hour or until chicken<br />is don turning once if desired. If wings are getting too brown too<br />soon, cover wi tin foil during the latter part of baking time.<p><a href='http://yumyumrecipes123.blogspot.com/'>http://yumyumrecipes123.blogspot.com/</a></p><p><a href='http://superrecipes111.blogspot.com/'>http://superrecipes111.blogspot.com/</a></p><p><a href='http://jamieoliversuperrecipes.blogspot.com/'>http://jamieoliversuperrecipes.blogspot.com/</a></p><p><a href='http://greatfoodrecipes123.blogspot.com/'>http://greatfoodrecipes123.blogspot.com/</a></p><p><a href='http://amazingrecipes111.blogspot.com/'>http://amazingrecipes111.blogspot.com/</a></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-30098866.post-27550055530109978902010-02-27T22:00:00.001-08:002010-02-27T22:00:12.927-08:00French-Fried Shrimp Recipe<img src='http://www.grouprecipes.com/images/recipes/small-thumbs/5270628165.jpg' alt='French-Fried Shrimp Recipe' ></img><p></p>INGREDIENTS:<br />2 lb Medium or large fresh shrimp<br />1 cup of All-purpose flour<br />1/2 teaspoon of Sugar<br />1/2 teaspoon of Salt<br />1 Egg; slightly beaten<br />1 cup of Cold water<br />2 tb Vegetable oil<br />Hot vegetable oil<br />DIRECTIONS:<br />Peel shrimp, leaving the last section of shell and tail intact. Butterfly<br />shrimp by cutting along outside curve almost through; remove vein. flatten<br />shrimp and set aside. Combine flour, sugar, salt, egg, water , and 2<br />tablespoons oil; beat until smooth. Dip shrimp into batter, and fry in deep<br />hot oil until golden. Yield: 4 to 6 servings<br />NOTES : Submitted by Mrs. Debra Lancaster, Hawkinsville, Georgia<br />Recipe by: Southern Living 1979 Annual Recipes<br />DIRECTIONS:<br />Posted to MC-Recipe Digest V1 #836 by NGavlak@aol.com on Oct 10, 1997Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-30098866.post-62217907682103880462010-02-26T05:04:00.001-08:002010-02-26T05:04:57.517-08:00Bar-B-Q Wing Dings Recipe<img src='http://www.ferrarofoods.com/images/ItalianFood.gif' alt='Bar-B-Q Wing Dings Recipe' ></img><p></p>INGREDIENTS:<br />3 lb Chicken wings<br />3 tb Brown sugar<br />2 Drops ofworcestershire<br />Sauce<br />4 cup of Ketchup<br />1 Onion<br />DIRECTIONS:<br />Cut off the small piece of the chicken wing and the 2 bone part so<br />you have only the meaty part. Mix the ketchup, onion cut up and brown<br />sugar and sauce together. Dip your wing ding in the sauce. Put on<br />cookie sheet. Bake at 350 degrees for about 1 1/2 hour. If you have<br />extra sauce, cook in saucepan until thick.<p><a href='http://toprecipes.blogspot.com/'>http://toprecipes.blogspot.com/</a></p><p><a href='http://greatfoodrecipes123.blogspot.com/'>http://greatfoodrecipes123.blogspot.com/</a></p><p><a href='http://recipewitch.blogspot.com/'>http://recipewitch.blogspot.com/</a></p><p><a href='http://antonyworrallthompsonrecipes.blogspot.com/'>http://antonyworrallthompsonrecipes.blogspot.com/</a></p><p><a href='http://jamieoliverrecipeblog.blogspot.com/'>http://jamieoliverrecipeblog.blogspot.com/</a></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-30098866.post-3964411680165976702010-02-24T17:51:00.001-08:002010-02-24T17:51:19.350-08:00Chili Lima Beans With Fresh Dill Recipe<img src='http://www.grumblystomach.com/images/853.jpg' alt='Chili Lima Beans With Fresh Dill Recipe' ></img><p></p>INGREDIENTS:<br />Stephen Ceideburg<br />1/4 cup of Large dried lima beans<br />1/2 tb Light vegetable oil<br />1/4 teaspoon of Cumin seeds<br />1/2 cup of Chopped onion<br />2 Garlic cloves, peeled,<br />-crushed<br />1 Half-inch piece fresh<br />-ginger, peeled<br />1/2 cup of Peeled, chopped tomato<br />2 tb Flaked coconut<br />2 tb Chopped fresh cilantro<br />2 1/2 cup of Water<br />1/4 teaspoon of Cayenne pepper<br />1/2 teaspoon of Paprika<br />1/2 teaspoon of Salt, or to taste<br />1 tb Chopped fresh dill<br />DIRECTIONS:<br />Dalnas are the ingenious creations of cooks from Orissa, in eastern<br />India. Traditionally, the dish is prepared with yellow mung beans,<br />but I have created this recipe using readily obtainable large lima<br />beans. To round out the menu, accompany this robust stew with rice<br />pilaf<br />Rinse lima beans. Soak in water to cover for 6 hours, or overnight.<br />Drain and rinse again. Set aside<br />Heat oil in a small heavy skillet over medium-high heat. Add cumin,<br />onion, garlic and ginger. Stir and cook until onion starts to brown,<br />about 4 minutes. Add tomato, coconut and cilantro, reduce heat and<br />cook until tomato is soft. Transfer to a blender, add 1/4 cup of the<br />water and blend until smooth. (If necessary, add more water to<br />facilitate blending.)<br />DIRECTIONS:<br />Combine beans, tomato-onion mixture and remaining water in a heavy 2<br />quart saucepan. Bring to a boil, reduce heat to medium, cover, and<br />cook until beans are tender, but still hold their shape, about 1<br />hour. Add cayenne, paprika and salt. Mix thoroughly. Garnish with<br />fresh dill<br />PER SERVING: 55 calories, 2 g protein, 7 g carbohydrate, 2 g fat (1 g<br />saturated), 0 mg cholesterol, 181 mg sodium, 3 g fiber<br />Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.<p><a href='http://greatfoodrecipes123.blogspot.com/'>http://greatfoodrecipes123.blogspot.com/</a></p><p><a href='http://antonyworrallthompsonrecipes.blogspot.com/'>http://antonyworrallthompsonrecipes.blogspot.com/</a></p><p><a href='http://jamieoliverrecipeblog.blogspot.com/'>http://jamieoliverrecipeblog.blogspot.com/</a></p><p><a href='http://amazingrecipes123.blogspot.com/'>http://amazingrecipes123.blogspot.com/</a></p><p><a href='http://yumyumrecipes123.blogspot.com/'>http://yumyumrecipes123.blogspot.com/</a></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-30098866.post-75654141248753939532010-02-24T17:38:00.001-08:002010-02-24T17:38:18.474-08:00Lebanese Baba Ghanoush Recipe<img src='http://www.epicurious.com/images/articlesguides/howtocook/cuisines/lebanonbabaganoushrecipe_116.jpg' alt='Lebanese Baba Ghanoush Recipe' ></img><p></p>INGREDIENTS:<br />1 lg Eggplant, unpeeled, about 1<br />-lb.<br />1 lg Clove garlic, opeeled and<br />-crushed<br />2 tb Tahini (sesame paste)<br />1/2 Lemon, juice of, or to taste<br />Salt to taste<br />DIRECTIONS:<br />-GARNISHES-<br />3 tb Olive oil<br />Pita bread, cut into wedges<br />Chopped parsley<br />DIRECTIONS:<br />Using a fork, poke the eggplant at least a dozen times. Place on a baking<br />sheet and broil on all sides, about 4 - 5 inches from the source of heat.<br />Turn often until the eggplant is browned nicely all over. Total time will<br />be about 45 minutes<br />Remove the eggplant from the broiler and allow to cool for a few minutes.<br />Cut the eggplant in half lengthwise and scoop out soft insides, discarding<br />the brown ed peel. In a bowl, mash the eggplant and the remaining<br />ingredients, except the garnishes, with a fork. Do not use food processor<br />or blender, as you do not wanbt too smoth a paste.Serve on a plate with the<br />olive oil and parsley sprinkled over the top. Guests dip the bread wedges<br />into the Baba Ghanoush and go directly to heaven without passing go<br />serves 4 - 6 as an appetizer<br />Posted to JEWISH-FOOD digest V96 #116<br />DIRECTIONS:<br />From: alotzkar@direct.ca (Al)<br />DIRECTIONS:<br />Date: Tue, 31 Dec 1996 11:18:27 -0800<p><a href='http://amazingrecipes123.blogspot.com/'>http://amazingrecipes123.blogspot.com/</a></p><p><a href='http://deliciousrecipesgordonramsay.blogspot.com/'>http://deliciousrecipesgordonramsay.blogspot.com/</a></p><p><a href='http://jamie-oliver-recipes.blogspot.com/'>http://jamie-oliver-recipes.blogspot.com/</a></p><p><a href='http://yumyumrecipes123.blogspot.com/'>http://yumyumrecipes123.blogspot.com/</a></p><p><a href='http://toprecipes.blogspot.com/'>http://toprecipes.blogspot.com/</a></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-30098866.post-50127298040100655032010-02-24T17:35:00.001-08:002010-02-24T17:35:06.515-08:00Cold Mixed Noodles Recipe<img src='http://cf.foodista.com/content/images/2d4de0eb70f6be4ac2642fc8552ff5fe55d7e3af_75x75.jpg' alt='Cold Mixed Noodles Recipe' ></img><p></p>INGREDIENTS:<br />1 lb Noodles<br />1 teaspoon of Peanut oil<br />1/2 lb Roast pork<br />1/2 lb Bean sprouts<br />1 Or<br />2 Cucumbers<br />12 -(up to)<br />15 Radishes<br />DIRECTIONS:<br />1. Parboil noodles as in "Parboiled Noodles #1/#2"; then toss in oil.<br />Refrigerate to chill (2 hours or more)<br />2. Shred roast pork. Blanch bean sprouts. Shred cucumbers and radishes<br />3. Place the chilled noodles in individual bowls and the other ingredients<br />in separate serving dishes. To eat: the diner spoons 1 to 2 tablespoons, at<br />a time, of the meat and vegetables over his noodles and mixes them all<br />together. (If he wishes, he may toss the vegetables first in a dip dish of<br />vinegar.)<br />DIRECTIONS:<br />NOTE: This dish is eaten in summer. VARIATIONS:<br />DIRECTIONS:<br />1. For the peanut oil, substitute sesame oil<br />2. For the pork, substitute either spiced beef, shredded; or 1/2 pound<br />crabmeat stir-fried briefly with 1 or 2 slices fresh ginger root, then<br />sprinkled with 1 tablespoon sherry<br />3. For the vegetables, use the blanched bean sprouts and 2 scallion stalks,<br />minced; then toss with 2 tablespoons peanut oil, 1 tablespoon light soy<br />sauce, 1 teaspoon sesame oil, 1/2 teaspoon sugar, salt to taste, and a dash<br />of pepper<br />4. Serve the following sauce in a separate bowl to accompany the noodles:<br />Combine 1 tablespoon cornstarch, 1 teaspoon sugar and 1/2 cup soy sauce and<br />cook, stirring, over medium heat until the mixture thickens and is smooth.<br />(The diner spoons some of the sauce over his noodles, then tops them with<br />about 1 tablespoon of each vegetable, tossed first in vinegar.)<br />DIRECTIONS:<br />5. Place the chilled noodles in a large serving bowl. Top with 1 cup cooked<br />pork and 1/2 cup ham, both shredded; 1/2 cup shrimp; 1 cucumber, peeled and<br />shredded; and egg threads, made with 2 eggs. In a second bowl, serve the<br />following sauce which has first been heated: 2 cups stock, 2 tablespoons<br />soy sauce, 1 tablespoon peanut butter, 2 teaspoons vinegar, 1/2 teaspoon<br />salt, and a few drops each of Tabasco Sauce and sesame oil. (The diner<br />transfers some of the noodles and their topping to his own bowl and then<br />spoons some of the sauce over.)<br />DIRECTIONS:<br />From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded<br />from Glen's Recipe Archive, http://www.erols.com/hosey.<p><a href='http://superrecipes111.blogspot.com/'>http://superrecipes111.blogspot.com/</a></p><p><a href='http://ultimaterecipes123.blogspot.com/'>http://ultimaterecipes123.blogspot.com/</a></p><p><a href='http://iloverecipesjameoliver.blogspot.com/'>http://iloverecipesjameoliver.blogspot.com/</a></p><p><a href='http://greatfoodrecipes123.blogspot.com/'>http://greatfoodrecipes123.blogspot.com/</a></p><p><a href='http://bestrecipes123.blogspot.com/'>http://bestrecipes123.blogspot.com/</a></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-30098866.post-33322894541463874272010-02-23T02:48:00.001-08:002010-02-23T02:48:35.832-08:00Rolled-Oat Macaroons Recipe<img src='http://img.recipezaar.com/img/recipes/24/65/1/thumbs/picw74ZM0.jpg' alt='Rolled-Oat Macaroons Recipe' ></img><p></p>INGREDIENTS:<br />2 1/2 tb Melted butter<br />2 Eggs, separated<br />2 teaspoon of Baking powder<br />1/8 teaspoon of Salt<br />1 cup of Brown sugar, packed<br />2 1/2 cup of Rolled oats<br />1 teaspoon of Vanilla<br />DIRECTIONS:<br />Combine the butter, sugar, egg yolks, rolled oats, baking powder, and<br />vanilla and beat well. Whip the egg whites until they are stiff and fold<br />them and the salt into the other ingredients. Drop by teaspoonfuls, 3<br />inches apart, onto a nonstick cookie sheet. Bake 375F for 10 min. Cal:<br />53, Fat: 1/5g<br />File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmealnew.zip<p><a href='http://therecipeking.blogspot.com/'>http://therecipeking.blogspot.com/</a></p><p><a href='http://recipewitch.blogspot.com/'>http://recipewitch.blogspot.com/</a></p><p><a href='http://www.recipewitch.com/blog/index.html'>http://www.recipewitch.com/blog/index.html</a></p><p><a href='http://jamie-oliver-recipes.blogspot.com/'>http://jamie-oliver-recipes.blogspot.com/</a></p><p><a href='http://amazingrecipes123.blogspot.com/'>http://amazingrecipes123.blogspot.com/</a></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-30098866.post-58900016276596221632010-02-23T02:46:00.001-08:002010-02-23T02:46:26.155-08:00Lucia's Broccoli And Macaroni Recipe<img src='http://frame.revver.com/frame/120x90/396838.jpg' alt='Lucia's Broccoli And Macaroni Recipe' ></img><p></p>INGREDIENTS:<br />2 lg Broccoli heads<br />6 oz Elbow macaroni<br />Garlic cloves (several),<br />-sliced<br />12 sl Bacon<br />1 md Onion, chopped<br />1 tb Butter<br />1 tb Parmesan cheese, fresh<br />-(or more; and/or Romano)<br />DIRECTIONS:<br />Chop broccoli into small pieces and cook in large pot of salted water till<br />done. (NOT crisp tender!) Reserve broccoli and cook macaroni in same<br />water<br />Saute garlic slices in equal parts vegetable and olive oil (as needed)<br />until garlic is golden; discard garlic. Cut bacon into 1" pieces; saute in<br />oil in 2 batches and reserve. Cook onion in drippings, add to bacon<br />Combine all ingredients and serve warm. (Broccoli will fall apart a little<br />bit...)<br />DIRECTIONS:<br />From Gemini's MASSIVE MealMaster collection at www.synapse.com/ gemini<p><a href='http://antonyworrallthompsonrecipes.blogspot.com/'>http://antonyworrallthompsonrecipes.blogspot.com/</a></p><p><a href='http://recipestar.blogspot.com/'>http://recipestar.blogspot.com/</a></p><p><a href='http://letscookrecipeblog.blogspot.com/'>http://letscookrecipeblog.blogspot.com/</a></p><p><a href='http://jamieoliverrecipeblog.blogspot.com/'>http://jamieoliverrecipeblog.blogspot.com/</a></p><p><a href='http://superrecipes111.blogspot.com/'>http://superrecipes111.blogspot.com/</a></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-30098866.post-7563414448282121382010-02-23T02:31:00.001-08:002010-02-23T02:31:16.068-08:00Chicken With Garlic Recipe<img src='http://static.howstuffworks.com/gif/recipes/2746001060_baked-chicken-and-garlic-orzo-recipe.jpg' alt='Chicken With Garlic Recipe' ></img><p></p>INGREDIENTS:<br />2 Chickens or chicken breasts<br />2 sm Heads garlic<br />Water<br />1/4 cup of Chopped Italian parsley<br />Salt and pepper<br />2 tb Unsalted butter<br />1 lg Lemon; juiced<br />DIRECTIONS:<br />If using whole chickens, halve chickens and bone completely except<br />for wing joint. If only using breasts, bone completely. Place the<br />heads of garlic in water to cover in a small saucepan and bring to a<br />boil. Drain. Peel the garlic and cut each clove into paper-thin<br />slices. Toss in a bowl with the parsley, and season to taste with<br />salt and pepper. Loosen the chicken skin and stuff about 2 teaspoons<br />garlic mixture between the skin and the meat. Reserve remaining<br />garlic mixture. Set chicken aside. Prepare hot coals in a grill.<br />When the coals are ready, grill the chicken 5 to 7 minutes on each<br />side, or until the flesh is no longer pink. Do not overcook the<br />chicken or it will become dry. Heat the butter in a skillet, add the<br />reserved garlic mixture, and saute a few seconds. Add the lemon juice<br />and adjust seasonings. Heat through. Place the chicken on a large<br />heated platter and spoon the garlic sauce over it.<p><a href='http://antonyworrallthompsonrecipes.blogspot.com/'>http://antonyworrallthompsonrecipes.blogspot.com/</a></p><p><a href='http://recipestar.blogspot.com/'>http://recipestar.blogspot.com/</a></p><p><a href='http://letscookrecipeblog.blogspot.com/'>http://letscookrecipeblog.blogspot.com/</a></p><p><a href='http://yumyumrecipes123.blogspot.com/'>http://yumyumrecipes123.blogspot.com/</a></p><p><a href='http://yummytasty123.blogspot.com/'>http://yummytasty123.blogspot.com/</a></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-30098866.post-8929192682999296192010-02-23T02:18:00.001-08:002010-02-23T02:18:31.937-08:00California Bbq Sauce Recipe<img src='http://z.about.com/d/americanfood/1/I/A/5/-/-/bbqcal_chicken_VirtualErn170.jpg' alt='California Bbq Sauce Recipe' ></img><p></p>INGREDIENTS:<br />1/4 cup of Vegetable oil<br />1 Garlic seperated into cloves<br />1 md Onion; minced<br />2 12 oz tomato paste<br />36 oz Water<br />1 1/2 cup of Brown sugar, packed<br />1 Juice of orange<br />1/2 cup of Apple cider vinegar<br />3 tb Light soy sauce<br />2 tb Liquid barbecue smoke.<br />2 tb Cayenne<br />1 tb Black pepper<br />Chichen ribs ect<br />In a large, well seasoned, cast-iron dutch oven with a cover, heat<br />1/4 cup lid slightly ajar so steam can escape, and simmer 2 hours,<br />stirring occassi Salt meat if desired. Do not marinate it in the<br />sauce. Instead, cook it slo<p><a href='http://amazingrecipes123.blogspot.com/'>http://amazingrecipes123.blogspot.com/</a></p><p><a href='http://superrecipes111.blogspot.com/'>http://superrecipes111.blogspot.com/</a></p><p><a href='http://jamieoliversuperrecipes.blogspot.com/'>http://jamieoliversuperrecipes.blogspot.com/</a></p><p><a href='http://yumyumrecipes123.blogspot.com/'>http://yumyumrecipes123.blogspot.com/</a></p><p><a href='http://greatfoodrecipes123.blogspot.com/'>http://greatfoodrecipes123.blogspot.com/</a></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-30098866.post-85036647330137759742010-02-23T01:58:00.001-08:002010-02-23T01:58:06.222-08:00Brigitte Sealing's Sausage Pasta Supper Recipe<img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcU513vYQPbujmCVQIEA6jTJM3y1JUV8EHXGdCET6JInN-nNZgnOcuainRJ-VLRoW4sTl8SerssP0ZKANU5Lp68mxfj0Q6MlW4rnh9sYXaxWpZkNe4aCawZ8E56zmL9cksLGZC/s400/pasta1.jpg' alt='Brigitte Sealing's Sausage Pasta Supper Recipe' ></img><p></p>INGREDIENTS:<br />3 tb Margarine<br />1/4 cup of Chopped onions<br />1/2 lb Sliced mushrooms<br />1 lb Turkey sausage, cut in bite<br />.size pieces<br />1/4 cup of Parmesan cheese<br />1/4 cup of Chopped peppers<br />2 cup of Vegetables, canned or frozen<br />1 teaspoon of Oregano<br />DIRECTIONS:<br />Heat margarine in a baking dish. Saute onions and peppers and<br />mushrooms. Add vegetables and sausage. Heat well and season with<br />seasonings. Stir in cheese. Serve over noodles with additional<br />parmesan cheese.<p><a href='http://amazingrecipes111.blogspot.com/'>http://amazingrecipes111.blogspot.com/</a></p><p><a href='http://jamieoliverandbrilliantrecipes.blogspot.com/'>http://jamieoliverandbrilliantrecipes.blogspot.com/</a></p><p><a href='http://jamieoliverrecipeblog.blogspot.com/'>http://jamieoliverrecipeblog.blogspot.com/</a></p><p><a href='http://deliciousrecipesgordonramsay.blogspot.com/'>http://deliciousrecipesgordonramsay.blogspot.com/</a></p><p><a href='http://recipesrecipesrecipes1.blogspot.com/'>http://recipesrecipesrecipes1.blogspot.com/</a></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-30098866.post-51137152899691999582010-02-17T22:21:00.000-08:002010-02-17T22:22:01.667-08:00Persillade Recipe<img src='http://www.nibbledish.com/public/images/cached/181x181/member_images/chefrob.jpg' alt='Persillade Recipe' ></img><p></p>INGREDIENTS:<br />3 tb Shallots; finely chopped<br />1 lg Garlic clove<br /> peeled and finely chopped<br />1 1/2 cup of Fresh breadcrumbs<br />1/2 cup of Fresh parsley; fine chopped<br />Salt and pepper; to taste<br />DIRECTIONS:<br />This mixture makes a nice crispy coating for chicken, roast lamb, or<br />baked fish<br />Combine all ingredients, tossing well. Pat onto chicken (whole or<br />pieces), lamb or fish during last 20 to 30 minutes of cooking time to<br />crisp crumbs. Do not baste, or crumbs will become soft<br />Persillade freezes well<br />From Nancy Enright's Canadian Herb Cookbook. By Nancy Enright.<br />Toronto: James Lorimer & Company, Publishers, 1985. Pg. 90. ISBN<br />0-88862-788-2. Posted by Cathy Harned.<p><a href='http://jamieoliversuperrecipes.blogspot.com/'>http://jamieoliversuperrecipes.blogspot.com/</a></p><p><a href='http://recipesrecipesrecipes1.blogspot.com/'>http://recipesrecipesrecipes1.blogspot.com/</a></p><p><a href='http://yummytasty123.blogspot.com/'>http://yummytasty123.blogspot.com/</a></p><p><a href='http://ultimaterecipes123.blogspot.com/'>http://ultimaterecipes123.blogspot.com/</a></p><p><a href='http://recipesrule.blogspot.com/'>http://recipesrule.blogspot.com/</a></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-30098866.post-61642523893299523262010-02-16T19:59:00.001-08:002010-02-16T19:59:58.968-08:00Baked Graham-Cracker Crumb Crust (8") Recipe<img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKjfiVdYkRldHHs5WqpF16p2A68fSjF5wDitYOknjdaR8MQhT-4ZFu7mKXi8ffj2jHzDqE320yo0CZace7bw2qCm9LUjbtwB6WhcUMcFVzkUT7PaY0p3dpu8FU6KWpXaPqCgJb/s400/Chocolate+S'more+Pie.jpg' alt='Baked Graham-Cracker Crumb Crust (8") Recipe' ></img><p></p>INGREDIENTS:<br />1 1/4 cup of Graham-cracker crusts<br />4 tb Butter or margarine,melted<br />3 tb Sugar<br />DIRECTIONS:<br />1. Preheat oven to 375'F. If you would like to make your own<br />graham-cracker crumbs, pulverize crackers in blender or in food<br />processor with knife blade attached as manufacturer directs; or place<br />them in sturdy plastic bag and roll into fine crumbs with rolling<br />pin.<br />2. In pie plate or bowl, mix crumbs with remaining ingredients. If you<br />like, set aside 3 tablespoons mixture for topping. With hand, press<br />mixture onto bottom and up side of pie plate.<br />3. Bake crust 8 minutes; cool on wire rack. Fill as recipe directs or<br />with chilled pie filling; top with reserved crumb mixture or garnish<br />as recipe directs.<p><a href='http://recipewitch.blogspot.com/'>http://recipewitch.blogspot.com/</a></p><p><a href='http://antonyworrallthompsonrecipes.blogspot.com/'>http://antonyworrallthompsonrecipes.blogspot.com/</a></p><p><a href='http://jamieoliverrecipeblog.blogspot.com/'>http://jamieoliverrecipeblog.blogspot.com/</a></p><p><a href='http://amazingrecipes123.blogspot.com/'>http://amazingrecipes123.blogspot.com/</a></p><p><a href='http://yumyumrecipes123.blogspot.com/'>http://yumyumrecipes123.blogspot.com/</a></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-30098866.post-9584951994252899002010-02-16T19:14:00.001-08:002010-02-16T19:14:28.382-08:00Brigitte's Shrimp Or Tuna Mousse Recipe<img src='http://as.recipepix.com/images/stock/1305-A-020_161.jpg' alt='Brigitte's Shrimp Or Tuna Mousse Recipe' ></img><p></p>INGREDIENTS:<br />2 tb Mayonnaisse<br />1/2 cup of Water<br />1 cn Tomato soup<br />1 pk 8 oz cream cheese<br />1 teaspoon of Paprika<br />1 lb Shrimp or 2 sm cns tuna<br />1/4 cup of Peppers, finely chopped<br />1/2 cup of Celery, finely chopped<br />1 tb Onion, grated<br />1 teaspoon of Worchestershire Sauce<br />1/4 teaspoon of Salt<br />1 pk Unflavored gelatin in<br />Water as directed<br />DIRECTIONS:<br />Soak gelatin in water. Heat undiluted sop; add gelatin and stir well<br />until dissolved. Mash cream cheese; add to soup and continue to heat<br />until cheese is dissolved. Cool. Fold in mayonaisse, shrimp or tuna,<br />and vegetables and seasonings. Mix well and put into a well-oiled<br />mold. Enjoy! Source: Brigitte Sealing, Watertown, NY<p><a href='http://iloverecipesjameoliver.blogspot.com/'>http://iloverecipesjameoliver.blogspot.com/</a></p><p><a href='http://recipesrule.blogspot.com/'>http://recipesrule.blogspot.com/</a></p><p><a href='http://therecipeking.blogspot.com/'>http://therecipeking.blogspot.com/</a></p><p><a href='http://letscookrecipeblog.blogspot.com/'>http://letscookrecipeblog.blogspot.com/</a></p><p><a href='http://jamieoliverandbrilliantrecipes.blogspot.com/'>http://jamieoliverandbrilliantrecipes.blogspot.com/</a></p>Unknownnoreply@blogger.com0