House Of Munch

Recipes, Recipes, Recipes

Roasted Corn Tortillas (From My Garden)

Recipe By : From My Garden Show #5532
Serving Size : 1 Preparation Time :0:00
Categories : From My Garden Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ears grilled corn
2 Poblano peppers — roasted
1 red pepper — roasted
2 tomatoes — chopped
1/4 cup cilantro — chopped
Juice of one lime
1 tablespoon olive oil
1/4 pound cheese — grated
8 tortillas
3 zucchini — sliced lengthwise
3 yellow squash — sliced lengthwise
3 roasted peppers — different colors,
1 eggplant sliced
1/4 cup chopped basil

In large bowl combine all ingredients except cheese and tortillas. Place
one tortilla on plate, layer salsa mixture, and cheese, top with another
tortilla and top with salsa. Serve.

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Empanadillas with Cuban Picadillo

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cuban Pies
Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups Unbleached flour
1/2 teaspoon Salt
1 cup Lard (or shortening)
3/4 cup Cold water
1 tablespoon Lemon juice or vi@vinegar
2 Egg yolks
2 tablespoons Annatto oil
1 pound Beef chuck — cut in 1/2 inch
1 1/2 teaspoons Salt
Freshly grated black pepper
Cayenne — to taste
1 cup Finely chopped onions
3 Cloves garlic — minced
1 large Green Bell pepper — finely
1 Jalapeno chile — finely
4 Tomatoes, peeled — seeded
1/4 cup Raisins
3 tablespoons Red wine vine

l Cup pimiento-stuffed green -olives, chopped 1 Egg, beaten 1 tb Milk, cream
or water

Pastry: Combine flour and salt. Cut in lard (or shortening). Combine water
with lemon juice (or vinegar) and yolks and mix well. Add to flour and, with
your hands, form into a ball and chill for 30 minutes. Cut ball in half and
roll into large thin 16 x 20-inch rectangle. Cut into 4 x 4 inch squares and
chill until filling is ready.

Filling: Heat oil in large skillet and brown beef well, 1/3 at a time. Add
salt, pepper and cayenne to taste and remove from pan. Saute onions, garlic
, pepper and chile until soft. Return meat and any juices to pan.

Add tomatoes, raisins, and vinegar. Cook until meat is very tender, 30 to 45
minutes. Stir in olives and cook for another 10 minutes. Cool to room

Assembly: Place 2 to 3 tablespoons of filling in pastry squares. Fold over
and seal. Trim any excess pastry but keep triangle shape. Mix egg and milk
(or cream or water) for an egg wash and brush it onto the turnovers. Place on
greased cookie sheets.

Bake in preheated 375F oven for 15 minutes until golden. Serve warm or at
room temperature.

Makes approximately 4 pastries.

From the San Francisco Chronicle, 8/10/88.

Posted by Stephen Ceideberg; November 11 1992.

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Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 lb Young octopus
8 tb Olive oil
12 oz Shallots
1/2 c Red wine
6 tb Red wine vinegar
8 oz Canned tomatoes
-roughly chopped
2 tb Tomato puree
4 Bay leaves
2 ts Dried oregano
Black pepper
2 tb Parsley — chopped

First clean the octopus. Pull off the tentacles,
remove and discard the intestines and the ink sac, the
eyes and the beak. Skin the octopus and wash and
scrub it thoroughly to remove any traces of sand. Cut
it into 1 1/2 to 2 inch pieces and put it into a
saucepan over medium heat to release the liquid. Stir
the octopus until this liquid has evaporated.

Pour on the oil and stir the octopus to seal it on all
sides. Add the whole onions and cook them, stirring
once or twice, until they colour slightly.

Add the wine, the vinegar, tomatoes, tomato puree, bay
leaves, oregano and several grindings of pepper. Stir
well, cover the pan and simmer very gently for 60 to
75 minutes, checking from time to time that the sauce
has not dried out. If it does – and this would only
happen if the heat were too high – add a little more
wine or water. The octopus is cooked when it can be
easily pierced with a skewer.

The sauce should be thick, like a runny paste. If any
of the liquid separates, remove the lid from the pan,
slightly increase the heat and stir until some of the
liquid evaporates and the sauce thickens. Discard the
bay leaves and stir in the parsley. Taste the sauce
and adjust the seasoning if necessary.

Serve, if you like, with rice and a salad. A Greek
essential is country bread to mop up the sauce.

A Taste Of The Greek Islands by Pamela Westland

found on Stephanie da Silva
(, moderator

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Egg yolks
1/2 c Sugar
1/2 ts Lemon rind — grated
1 t Lemon juice
1 t Vanilla (opt)
1 qt Buttermilk
1/4 c Heavy cream — whipped (opt)

“The flavor of commercial buttermilk varies enormously
from dairy to dairy. Natural fresh buttermilk, if
available, would be ideal for this unusual summer
luncheon or dessert soup, but cultured buttermilk of
good flavor will do almost as well.” With an electric
beater or wire whisk, beat the egg yolks in a large
bowl. Gradually add the sugar, beating until the eggs
fall back into the bowl in a lazy ribbon when the
beater is lifted. Add the grated lemon rind and juice
and the optional vanilla. Slowly beat in the
buttermilk, continuing to beat until the soup is
smooth. Serve in chilled bowls and float a spoonfull
of unsweetened whipped cream on the surface of each
service if you like. Buttermilk soup is traditionally
served with Oat Cakes. (See recipe.)

– – – – – – – – – – – – – – – – – –

Fried 100-Year Old Eggs


Title: Fried 100-Year Old Eggs
Categories: Chinese, Appetizers, Ceideburg 2
Yield: 1 batch

1 c Peanut oil
3 100 year old eggs
1 Salted egg
3 tb Flour
1/2 ts Sugar
2 ts Wine vinegar
1/2 ts Salt
2 Tomatoes

I. Scrape ashes from B with a knife, wash. Cover B with water,
bring to a boil and cook 3 minutes (so that B is firmed). Drain,
cover with cold water a few seconds. Shell; quarter each B.

II. Break up yolk of C with fork and beat C until fluffy.

III. Mix in D gradually; add E, F, G, mix well.

IV. Dip H in boiling water a few seconds; remove skin and cut H into


1. Heat A to 375F.

2. Dip each B in C-G until well coated. Deep-fry until all sides are
golden brown.

3. Place in the middle of dish, garnish with H. Serve hot or cold.

From “An Encyclopedia of Chinese Food and Cooking” by Wonona W. and
Irving B. Chang, Helen W. and Austin H. Kutscher. Crown
Publishers, Inc. New York.

NOTE: This is a vast book with many interesting recipes and
variations. It has recipes tailored to folks with ulcers and
diabetics as well as the normal recipes. The format is a bit odd,
but the recipes I’ve tried have been good.

Posted by Stephen Ceideburg September 7 1990.


Tuna Club And Peppers



Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 thick slices slab bacon
1/2 cup mayonnaise
2 tablespoons lemon juice
1/2 teaspoon minced garlic
Pinch turmeric
1/4 teaspoon ground cumin
Salt and freshly ground black pepper
6 slices brioche or egg bread or good quality multi-grain=
8 ounces fresh tuna
1/2 cup julienned roasted red or yellow bell peppe — (fresh=
2 cups washed and dried fresh arugula leaves

Start to cook the bacon so that it becomes crisp. Meanwhile combine the
mayonnaise with lemon juice, garlic, turmeric and ground cumin and season
to taste with salt and pepper. Pan grill the bread, just until dried out or
toasted; pan grill the tuna, only 3 minutes a side, or until rare.

Remove bacon to paper towels to drain.

To assemble, spread each slice of bread with mayonnaise, on one side only.
Slice the tuna into thin diagonal pieces. Set some arugula on bottom of
bread, then top with bacon, peppers and tuna and bread, mayonnaise side
down; repeat and finish with third slice of bread; repeat for the other

Yield: 2 servings

– – – – – – – – – – – – – – – – – –

Categories: Chinese, Chicken
Yield: 6 servings

2 c Peanut oil
6 oz Rice noodles
2 lb Chicken breasts, boned and
-cut into chunks
MARINADE: 2 tablespoon
2 tb Soy sauce
1/4 ts Mix vegetable season
2 ts Fresh ginger, grated
1 ts Honey
BATTER: 1 tablespoon oil
1 c Whole wheat or rice flour
1/2 c Arrowroot
1/2 ts Soy sauce
1 ts Baking powder
2 c Ice water
1 tb Oil
1/4 Inch ginger root, mashed
1 Clove garlic, crushed
2 tb Honey
2 c Chicken broth
1/2 c Lemon juice
3/4 c Bottled plum sauce
1 pn Salt
2 tb Sherry
2 1/2 tb Arrowroot
1 Grated lemon peel
1 pn Salt

Combine ingredients for marinade, and marinate chicken
for at least 1/2 hour. Mix together ingredients for
batter; set aside. In sauce pan, combine ingredients
for plum sauce and heat over medium heat, stirring
occasionally; set aside, but keep warm. Heat peanut
oil in wok or frying pan until very hot, about 400
degrees; deep fry noodles until puffed, about 1/2
minute; drain; set aside. Drain chicken and dip in
batter. Deep fry chicken in 350 degree oil for 5
minutes or until golden brown. Place noodles on a
plate. Arrange lemon slices around on noodles. Put
chicken in center. Pour hot plum sauce over chicken.



Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Curry Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Eggplant, cubed
1 lg Spanish onion, chopped
2 tb Ghee
1 tb Grated ginger
1 tb Cumin
2 ts Coriander
1 t Cinnamon
1/2 ts Turmeric
1/8 ts Cayenne
1/8 ts Ground cardamom
1/2 ts Salt
1/2 c Apple juice
1 c Water
10 oz Spinach, washed, stemmed
2 Red bell peppers, cubed
1 tb Lemon juice

Sprinkle eggplant with salt, place in a colander set aside for 20 to 30

In a medium pot, heat ghee. Saute onion till translucent. Add all the
spices in order saute for 2 minutes, stirring constantly.

Rinse eggplant. Add to the pot along with the apple juice water. Cover
simmer over low heat for 10 to 15 minutes.

In another pot, cook the spinach in a very small amount of water till it
becomes limp but remains bright green. Drain cool. Chop when cool enough
to handle.

Add bell pepper to the eggplant, cook for 5 minutes. Stir in spinach, lemon
juice extra salt if required. Simmer for 2 to 3 minutes.

Serve over rice toped with toasted cashew nuts.

“Sundays at Moosewood Restaurant Cookbook”

– – – – – – – – – – – – – – – – – –

Death By Chocolate with Mocha Mousse

Recipe By : Clare Cockburn
Serving Size : 1 Preparation Time :0:00
Categories : Chocolate Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 egg whites
1/8 tsp cream of tartar
1/8 tsp salt
1 1/4 cups granulated sugar
2 tbsp sifted cocoa
1 tbsp cornstarch
6 oz semisweet chocolate
1 1/2 cups heavy cream
3 egg whites
2 tbsp granulated sugar
1 tsp unsalted butter
1 tsp all purpose flour
1 recipe Brownies — uncooked
use favorite recipe
1 1/2 cups heavy cream
3 tbsp unsalted butter
22 oz semisweet chocolate
14 oz semisweet chocolate
4 oz unsweetened chocolate
1/2 cup water
4 tbsp instant coffee
2 tbsp cocoa — sifted
5 egg whites
2 tbsp granulated sugar
3/4 cup heavy cream *
6 oz unsalted butter
1 1/3 cups granulated sugar
1 1/3 cups heavy cream
8 tbsp cocoa — sifted
3 tbsp dark rum
1/4 tsp salt
4 tsp instant coffee
1 tsp pure vanilla extract

Preheat oven to 225 F.

Trace 9″ circle on parchment paper, turn over so that pencil line faces
downwards, and place on baking sheet.

Prepare cocoa meringue: Place egg whites, cream of tartar in bowl, whisk until
soft peaks form, add one cup sugar while continuing to whisk, and continue
until stiff. Fold in the remaining dry ingredients, and use to fill a pastry
bag. Pipe in a spiral to fill the circle.

Place in preheated oven, bake 15 minutes. Lower temperature to 200F and bake
for 2 hours 45 minutes. Remove from oven and allow to cool for 45 minutes
before handling.

Raise oven temp to 325F.

While meringue is baking, prepare chocolate mousse. Melt chocolate in double
boiler. Remove from heat and stir until smooth – keep at room temerature until
needed. Beat the cream until peaks form. Beat the egg whites until soft peaks
form, then whisk in the sugar until stiff peaks form. Add a quarter of the
cream to the chocolate and whisk, then add to the egg whites. Fold in
remaining cream. Refrigerate mousse until needed.

Prepare brownie layer: Grease 9“x1.5″ round tin with the butter, and flour
with the 1tsp flour – shake out excess. Pour brownie mix in, place in
preheated oven and bake until toothpick comes out clean – about 30 minutes.
Remove from oven and allow to rest in pan for 5 minutes, then turn out and
refrigerate for 15-20 minutes. Cut in half horizontally.

Keep at room temperature until needed. Prepare ganache: Bring cream and water
to a boil in a 2.5 quart saucepan. Place chocolate in a bowl, pour over
boiling cream and allow to stand for 5 minutes. Stir until smooth.

Keep at room temperature until needed.

Prepare mocha mousse: Melt the chocolates, water, coffee and cocoa in a double
boiler, keep at room temperature.Whisk egg whites until soft peaks form, then
add sugar and whisk until stiff. Whip cream until stiff. Fold 1/4 of egg
whites into chocolate mix, fold in whipped cream and then remaining egg
whites. Keep at room temperature.

To assemble:Place a closed 9”x3″ springform tin on a baking sheet. Put in top
half of chocolate brownie, top side up. Ladle 1.5 cups ganache over the
brownie. Trim the meringue with a serrated knife so that it fits snugly and
place, top side up, over the ganache, pressing down gently to eliminate air
pockets. Spoon mocha mousse on top of meringue, then top with the remaining
brownie half, bottom side up. Chill cake in the freezer for 30 minutes or in
refrigerator for one hour.

Remove from freezer and release from cake tin. Pour remaining ganache over
cake and spread over sides. Refrigerate for 10-15 minutes to set the ganache.

Fill a pastry bag fitted with a large star tip with the chocolate mousse and
pipe a circle of stars around the outside of the top of the cake, then pipe
out stars inside this circle to fill the top of the cake.

Sauce: Heat butter in 2.5 quart saucepan. When melted, add sugar, cream,
cocoa, salt and 2 tbsp of the rum. Whisk to combine, bring to a boil and
simmer for 5 minutes, stirring occasionally. Remove from the heat, and add
remaining ingredients and stir until smooth. Allow to cool to room temperature
before serving.

Refrigerate for at least 4 and preferably 12 hours before cutting and serving
on plates flooded with mocha rum sauce.

**(said 1/4 cup in the original posting, but then referred to 3/4 cup later on
– 3/4 cup sounds right and tastes pretty good, but I may well be wrong!)

– – – – – – – – – – – – – – – – – –

Broiled Spanish Mackerel


Title: Broiled Spanish Mackerel
Categories: Wildgame, Fish
Yield: 1 servings

1 ea Spanish mackerel, 3 lb
1 ea Lemon, sliced
1 T Salad oil
1 x Parsley garnish
1 T Butter
1 ea Sauce a la Maitre D’Hotel
1 ea Lemon, juice of

Before broiling rub thoroughly with salt, brush with pepper and work
in a little olive oil. Lay on broiler and brown well on both sides,
being careful not to break it. Apply sauce and serve. If fish is
large, split down middle of back before broiling. Source: FISHES AND
FISHING IN LOUISIANA published 1933 Recipe date: 01/17/33


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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