House Of Munch

Recipes, Recipes, Recipes

Zucchini Flower Taco


Categories: Mexican, Vegetables
Yield: 6 servings

6 Zucchini blossoms
1/2 ts Butter or margarine
1 7-inch flour tortilla
3 tb Shredded Jack cheese
1/2 ts Grated Parmesan cheese
3 Thin avocado slices
Salsa to taste

Rinse blossoms well, checking for insects. Melt butter over medium heat.
Add blossoms and cook, turning often, until wilted, 3-4 minutes. Remove
from pan.

Lay tortilla flat in pan and put blossoms on half the tortilla. Sprinkle
with cheese. Cook until cheese melts. Lay avocado slices on cheese, fold
tortilla over filling. Slide onto a plate and accompany with salsa.


Heddas Cookies


Title: Hedda’s Cookies
Categories: Cookies
Yield: 60 cookies

1 c C and H Granulated Sugar
1 c Shortening
1 Egg
1 ts Almond extract
1 1/2 c All-purpose flour
1/2 ts Salt
2 c Flaked coconut

Cream together sugar, shortening, egg and almond extract. Add flour and
salt and mix well. Fold in coconut. Shape into one-inch balls. Place on
ungreased cookie sheet. Flatten with fork. Bake in 325 degree oven 15 to
18 minutes until slightly golden around edges. Makes about 5 dozen.

Reprinted with permission from _From our Private Collection_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias



Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Spinach, frozen, chopped, *
4 Eggs, beaten
3/4 c Cream
1 1/4 c Milk
2 tb Lemon juice
2 tb Parsley, chopped
1/4 lb Feta cheese, crumbled
3 tb Parmesan or Romano
Cheese **

Contributed to the echo by: Jean Hores Originally
from: THE FRUGAL GOURMET ~ JEFF SMITH Spinach and Feta
Cheese Quiche (Jeff Smith) Salt and pepper to taste
Quiche Crust, baked, cooled

* defrost spinach and squeeze out as much moisture as
possible; it should be fairly dry. ** cheese is better
if fresh-grated.

Mix the eggs, cream, and milk. Add the salt and
pepper, lemon juice, and parsley. Stir in the spinach
and feta cheese. Fill the quiche crust, and place the
Parmesan on top.

Bake at 375 F. for 30 to 40 minutes, or until a knife
inserted in the center comes out dry. Cool for 10
minutes before serving.

Can also be served at room temperature.

Servings: 6

– – – – – – – – – – – – – – – – – –

Clotted Cream Part 1


Categories: Desserts
Yield: 1 serving

Clotted cream is a traditional product of South West England and the
traditional farmhouse method of manufacture is as follows:

1. Channel Island milk is placed in shallow pans or bowls and left until
the cream rises to the top.

2. The milk is then scalded for about one hour by placing the pan or bowl
over a pan of water maintained at a temperature of about 180^F (82^C).

3. The cream is ready when it is straw colored and wrinkled in appearance.
It is then cooled overnight or for about twelve hours.

4. When cool the cream should be skimmed off the surface using a
perforated skimmer or a shallow spoon.

5. If the skimmed cream is left in the refrigerator for a few hours it
will thicken further.

Alternatively, clotted cream can be made using the direct scald method.
Double cream is placed in shallow pans or bowls and scalded as for the
traditional method. After scalding and cooling the whole contents of the
pan are used as clotted cream.

Source: “Farmhouse Kitchen”, based on the Independent Television series,
presented by Dorothy Sleightholme. Published by Yorkshire Television
Centre, Leeds LS3 IJS, c Trident Television, Ltd., 1976

From the Recipe Files of: Deidre-Anne Penrod, FGGT98B on Prodigy,
J.PENROD3 on GEnie
per Karen Mintzias


Title: Kahlua Fantasy Choc. Cheesecake (Meryl PDMK38B)
Categories: Cheesecakes, Chocolate, Desserts
Yield: 12 servings

1 1/3 c choc. wafer crumbs
1/4 c softened butter
1 tb granulated sugar.

1 1/2 c semi-sweet choc chips
1/4 c kahlua
2 tb butter
2 ea large eggs
1/3 c sugar
1 c sour cream
16 oz cream cheese

Prepare crust. Press firmly in bottom of 9″ springform pan.
Prehat oven 350. In small saucepan melt choc. over medium heat
with kahlua and butter. Stir until smooth. Set aside. In
bowl combine eggs and sugar. Add sour cream and blend well.
Add cream cheese to egg mixture; beat until smooth. Gradually
blend in choc. mixture. Turn into prepared crust. Bake 40
minutes or until filling is barely set in center. Remove from
oven and let stand at room temperature 1 hour. Then refrig. several
hours or overnight.


Mushroom Delight


Categories: Diabetic, Main dish, Vegetables
Yield: 6 servings

1 tb Vegetable oil;
1 tb Lemon juice;
1 tb Wine vinegar;
1/4 ts Salt;
1/2 ts Coarsely ground pepper;
1/2 ts Dry Mustard;
1/8 ts Garlic powder;or 1 cl garlic
1 To 2 tb dill pickle;
-finely chopped
12 oz Fresh mushrooms; sliced thin
-about 4 1/2 cups
6 Lettuce leaves;
2 tb Snipped fresh parsley;

Place all ingredients except mushrooms, lettuce, and
parsley in a small jar. Cover the jar and shake it
well. Drizzle dressing over mushrooms and toss
mushrooms gently so that dressing thoroughly coats
them. Serve on lettuce leaves and garnish with snipped
parsley. Food Exchange per serving: 1 VEGETABLE
EXCHANGE CAL: 40 CHO: 4g; PRO: 1g; FAT: 3g;
Low-sodium diets: Omit salt.

Source: The Art of Cooking for the Diabetic by Mary
Abbott Hess,R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy O’Brion and her
Meal Master


Diet Rite Bread



Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FOR 1-1/2 LB. LOAF—–
1 pk Yeast
3 c Bread flour
1 1/4 c Diet rite soda, or Club soda
-at room temperature

Place all ingredients into pan, select white bread, and push start.

From Loafing It by DAK

– – – – – – – – – – – – – – – – – –

Fried Green Tomatoes And Pasta

Recipe By : Rec.Food.Recipes Digest
Serving Size : 0 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
green tomatoes (about 1 medium per serving
bread crumbs
REAL parmesan or romano cheese — grated. (The adventu
real yummy very-virgin olive oil
garlic cloves
angel hair pasta (please, please make your
cream, eggs, milk — or whatever your die

1. Slice the tomatoes about 1/2 cm thick. (Vary this according to your
at frying the suckers!) Dip in cream, then in a mixture of bread crumbs and
cheese — about 50% each.

2. Heat about 50-65 ml olive oil in a large skillet or omelet pan until hot,
but not smoking. NOTE TO THE NOVICE: Olive oil smokes easily! Saute’ garlic
until LIGHTLY browned. If you overdo the garlic, or cook at too high a
temperature, it will taste YUCKY! Remove the (oh, yeah….peeled and pureed)
garlic from the oil and discard. Fry the tomato slices until crusty and lightly
browned on each side. The tomatoes should be softened, but not mushy. You will
probably find it necessary to make more batches of garlic oil from time to
as you fry up the slices of green tomato. This is good.

3. You will finally toss all the (cooked) pasta with the remaining garlic-ky
oil (there should be plenty of this!). If there is some cream left over, a
LITTLE of this should go in too. Top with the fried tomato slices and a
helping of shredded cheese and a little bit of bread crumbs.

Author’s Notes:
This recipe was made for me and my family by my uncle, Larry Ross, former
advertising directory of Food Wine and author of Nanny’s Texas Table
The point is, this man is brilliant, and I’m proud to claim him as an uncle.
Foodwise, that is. I could eat at his place for years. It’s a little loose, and
I’ve had more and less success with it at varying times, but this is the
idea. Most recently, I made it for my long-time girlfriend with a salmon mousse
made with cream cheese topped with capers and lemon, and we ended up eating
bites of the mousse with the green tomato/pasta. (Actually, we ended up doing
something quite different, but culiNARily speaking….)

I also like to add some grated black pepper — you should really invest in
some very, very fresh peppercorns from a good source, if possible. The
difference is major — trust me! Also, I mix in a few drops of Tabasco for
flavor ONLY when tossing with the garlic oil — be sparing, and toss WELL. I am
SOLELY responsible for any aphrodisiac effects this recipe may incite! Please
send checks or money orders only! Be careful!

Difficulty : moderate.
Precision : measure ingredients.

– – – – – – – – – – – – – – – – – –

Maryland Crab Soup


Title: Maryland Crab Soup
Categories: Soups, Seafood, Vegetables, Crab
Yield: 6 servings

1/2 lb Bacon
1 lb Beef stew meat
2 lb Frozen mixed vegetables
1 pk Frozen whole kernel corn
1 c Celery; dice
Salt pepper
2 tb Old Bay
6 Live crabs
1 1/3 qt Water
1 cn Tomatoes; peel

Fry bacon and put into large pot. Brown stew meat in
bacon grease and add to pot along with vegetables. Add
vegetables. Bring to boil and simmer for 1 hour or
until stew meat is done. Add salt and pepper to taste.
Clean crabs by removing top shell and devil (lungs).
Break crabs in half and add to pot along with Old Bay
and boil slowly for half an hour or longer. The longer
it cooks the better it tastes.


Title: Stir-Fried Buffalo in Black-Bean Sauce
Categories: Meats, Ceideburg
Yield: 4 servings

Stephen Ceideburg

3/4 c Dried black beans, soaked
-overnight, drained
3 c Defatted chicken stock
1 1/2 ts Chopped fresh ginger
2 Cloves garlic, minced or
1 Ancho chile *
3 tb Sherry wine vinegar
1/2 ts Salt

1/2 c Low-fat milk, warmed
2 ts Baking powder
3 Green onions, finely chopped
1 ts Salt
1 ts Cracked black pepper
1 1/2 c All-purpose flour
Nonstick vegetable spray

8 oz Buffalo or beef flank steak
1 tb Oriental sesame oil
1 tb Chopped fresh ginger
1 Clove garlic, finely chopped
1 sm Carrot, julienne cut
1/2 Poblano chile **
1/2 sm Red onion, julienne cut
2 bn Watercress (8 ounces) ***

* stem, seeds and membrane removed, chopped (see note) ** seeds and
membranes removed, julienne cut (see note) *** stems removed,
thoroughly washed and drained (4 cups)

This recipe comes from the Stonehouse Restaurant at San Ysidro Ranch
in California. It’s an example of how executive chef Gerard Thompson
combines ingredients, flavors and textures of diverse ethnic origins.

To make sauce: Combine black beans, chicken stock, ginger, garlic,
chile and vinegar in a medium-size saucepan and bring to a boil over
medium-high heat. Reduce heat and simmer, covered, until beans are
tender, about 1 hour. Pour into blender or food processor, add the
salt and blend until smooth.

To make breadsticks: While sauce is simmering, preheat oven to 375
degrees. Combine warm milk, baking powder, green onions, salt and
pepper; mix well. Add flour and knead until the dough becomes smooth,
adding more flour if needed, about 3 to 5 minutes. Allow to rest 30
minutes at room temperature.

Divide dough into 12 equal pieces. Shape each piece into a bread
stick and place them on a baking sheet that has been sprayed with
nonstick vegetable coating. Lightly spray the bread sticks with the
nonstick coating and bake until golden brown on the bottom, about 10
to 15 minutes. Turn bread sticks over and bake until other side is
lightly browned, about 5 more minutes.

To make stir-fry: Trim all visible fat from meat and cut, against the
grain, into quarter-inch strips. Place oil in a nonstick skillet or
wok over high heat. Immediately add meat and toss two times. Add
ginger and garlic and toss two more times. Add carrot, chile and
onion, toss twice more and remove from heat. Add watercress and toss
again to mix well.

To serve: Spoon 1/2 cup sauce onto each of four warm plates. Top with
1 cup of meat mixture and arrange 3 bread sticks in a triangular
pattern on each plate.

Note: When preparing fresh chilies, wear rubber gloves for protection
against oils that later can cause burning sensation on skin.

Makes 4 servings.

Per serving: 500 calories; 32 milligrams cholesterol; 13 grams fat;
1,360 milligrams sodium.

From the Oregonian’s FOODday, 1/26/93.

Posted by Stephen Ceideburg


Make sure your food is staying fresh. I personally like whirlpool parts that are made of quality. I've never had one break down on me.

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