* Exported from MasterCook * Cairn's Food Encyclopedia Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Volume 4, Jan. '99 Miscellaneous Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- *See Below BALSAMIC VINEGAR: A specially made, aged vinegar. In order to earn the
seal of the ABT (Aceto Balsamico Tradizionale), it must be made with
the grape varieties San Giovese, Trebiano or Lambrusco, alone or in
combination. It must be made in one of three Italian regions: Modena,
Reggio or Eulia. The grapes are crushed and reduced by half, yeast is add to ferment
them and then the acito bacter to produce the vinegar. The vinegar must
be aged 3 to 12+ years on a succesion of wooden casks: oak, chestnut,
cedar and juniper. It evaporates in the barrels at a rate of 2% per year.
After aging, it must be approved by the consortium before it can be sold
as ABT. CUSTARD: Any food which is thickened or set by the coagulation of egg
protein. Baked In the oven in a water bath. The water tempers the custard
so that the eggs don't curdle. Contains yolks and whites which yields a
firmer custard. Stirred On the stove top in a bain marie. Contains only yolks, yields a
creamier, less firm custard. Always strain the custard to remove the
chalaze and let the custard rest overnight before cooking (Chef John). EMULSION: A suspension of two products that don't naturally blend together.
Physical emulsion is dispersing the product physically, like whisking oil
and vinegar. It's an unstable emulsion and will break down. Whisky, frisky (Chef Duffy). Lecithin is the best emulsifying agent
as it produces a stable emulsion. It's a diglyceride, half of it bonds
to liquid (hydrophilic end) and the other half binds to fat (lipophilic
end). Other good emulsifiers are fat, egg yolks, mustard, cake mix and
crisco. To stabilize a broken emulsion, use a small amount of hot or cool
water, or another emulsion. Stable emulsions breed stable emulsions
(Chef John). Posted on FareShare 1'99 by Cairn Rodrigues <cairnann@yahoo.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Cheddar Baked Eggs (See Notes) Recipe By : Michael Lomonaco TVFN 1998
Serving Size : 10 Preparation Time :0:00
Categories : Volume 4, Jan. '99 Breakfast/Brunch
Cheese Eggs Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 6 tablespoons butter
1/2 cup flour
1 1/2 cups milk -- scalded
1/2 teaspoon salt
1/2 teaspoon ground white pepper
1/4 teaspoon cayenne
1 cup grated sharp cheddar cheese
1/2 cup thinly sliced green onion
12 eggs Preheat oven to 350 degrees. In a large saute pan over low heat, melt butter. Add flour and cook for 2
to 3 minutes, taking care not to brown the flour. Slowly add hot milk,
using a wire whisk to stir. Cook the roux into the milk over low simmer
for 3 to 4 minutes, until mixture has thickened. Add the salt, pepper and
cayenne. Stir in the cheese and the green onions. Remove from the heat
when the cheese has fully melted. Using a large baking dish or individual ramekins, pour the hot sauce into
the dish(es). Break the eggs, one at a time, into a small, shallow fruit
dish and slide them, one at a time, into the sauce. Place in the oven and
bake for 7 to 8 minutes or until the whites and yolks have begun to set. Serve immediately. Yield: 8 to 12 servings. (copyright Michael Lomonaco TVFN 1998, all rights reserved)
Posted on FareShare 1'99 by Grazie Adams <GAdams1350@aol.com> - - - - - - - - - - - - - - - - - - NOTES : The amount of flour in this recipe must be wrong. Our first attempt
was a disaster. We finally resolved it by making a standard white sauce
and adding the remaining ingredients. Also, the cooking time was off. The
eggs were not done in 7 minutes and it is difficult to tell when they are
done as the white of the egg is lost against the white of the cream sauce. * Exported from MasterCook *
Cheese Monkey Bread - LA Times Recipe By : Los Angeles Times
Serving Size : 6 Preparation Time :2:00
Categories : Volume 4, Jan. '99 Breads - Yeast
Cheese Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 1/2 packages dry yeast
or 3/8-ounces total
1/4 cup warm water
1 tablespoon sugar
1 cup milk
1 cup butter -- plus extra
for greasing bowl and mold
1 teaspoon salt
3 eggs -- beaten
3 cups flour
or up to 4-cups flour
3/4 cup shredded Cheddar cheese Soften yeast in warm water and stir in sugar. Scald milk in medium saucepan
over medium heat. Remove from heat and add 1/2 cup butter and salt. Cool to
lukewarm. Stir beaten eggs and yeast mixture into lukewarm milk mixture.
Gradually beat in 3 cups flour and cheese with wooden spoon to make soft
dough. If dough is too soft, gradually add more flour until desired
consistency. Transfer dough to greased bowl and turn to grease all over. Cover and let
rise in warm place free from drafts until doubled in bulk, about 1 hour.
Divide dough in half and roll out each portion on floured surface into
rectangle 1/3-inch thick. Melt remaining 1/2 cup butter. Cut dough into 3-inch diamond shapes. Dip
each piece of dough into melted butter and layer in greased 10-inch ring
mold, overlapping points. There should be 3 layers, but pan should be no
more than 3/4 full or dough will pop off while baking. Let rise until
doubled in bulk, about 1 hour. Bake at 400 degrees until lightly browned,
about 35 minutes. 6 servings. Each serving: 643 calories; 847 mg sodium; 207 mg cholesterol;
39 grams fat; 56 grams carbohydrates; 16 grams protein; 0.20 gram fiber. Recipe from Rose Dosti and the LA Time Recipe Archive. Cheese Monkey Bread was a rage in the '60s and '70s, when bakeries in Los
Angeles began selling it. Clever readers reconstructed this recipe, and
we've been printing it ever since. See also, Short-Cut Monkey Bread - LA
Times, a recipe we developed at the Times. It uses refrigerator crescent
rolls. FareShare posting by Kitpath@earthlink.net 1/99 - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Chef Keith Chinn's Chocolate Silk Truffle Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Candies Chocolate
Volume 4, Jan. '99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 1/4 lb bitter chocolate -- (570 g)
6 oz butter -- (170 g)
3/4 cup sugar -- (190 ml)
6 large eggs
1/4 c. cream -- (60 ml)
1/2 tsp vanilla extract -- (2ml)
2 tsp ground ginger (10 ml) Melt the chocolate in a pan set over hot water. Cream together the butter,
sugar, and ginger in an electric mixer. Using the whipattachment, or a hand
held whisk, add the eggs one at a time, scraping down the sides of the bowl
often. Add the warm chocolate, stir in the cream and vanilla, and pour
into individual serving molds of your choice. Chill for 4 to 6 hours.
Alternately, place the mixing bowl in the refrigerator for 4 to 6 hours,
and use a small scoop or spoons to form balls or quenelles. Serves 8 to 12. Posted to FareShare 1-99 by ddmmom/Gayle <ddmmom@popalex1.linknet.net - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Chicken Stuffed With Oranges - Israel Recipe By : Cooking the Israeli Way, Josephine Bacon
Serving Size : 6 Preparation Time :1:30
Categories : Chicken Citrus
Jewish Cookery Main Dishes
Volume 4, Jan. '99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 whole chicken 3-lbs
1 lemon
2 teaspoons salt
1 teaspoon garlic powder
2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon ground coriander
2 oranges
1 cup water
2 onions -- peeled
3 cups hot cooked rice Called "Off Memooleh Betapoozim," this lemon-rubbed chicken is seared in a
hot oven then cooked until tender in a moderate oven. The region is known
for it's abundance of oranges and citrus trees. 1. Preheat the oven to 425F degrees. 2. Rinse the chicken inside and out under cold running water. Pat dry
with paper towels. 3. Place chicken in a roasting pan. Cut lemon in half and rub one half
over surface of chicken. 4. In a small bowl, mix spices together and sprinkle over chicken. 5. Squeeze juice from lemon half and from 1 of the oranges into roasting
pan and add water. Place remaining orange, whole and unpeeled, in chicken
cavity. Cut onions in half and add to pan. 6. Cook chicken for 15 minutes, then baste with the pan juices and lower
heat to 350 degrees F. Cook for 1 hour, basting after 30 minutes. 7. Remove orange from cavity of chicken. Cut orange and onions into small
pieces and serve with chicken. Serve with rice (or pasta). Serves 6. Without rice: 323 cals, 12g fat (33% cff); with rice: 455 cals,
13g fat (25% cff) >From : Linda Shapiro (lss@coconet.com) Archive:
http://www.eskimo.com/~jefffree/recipes/ MC and nutrition from Pat Hanneman
Posted on FareShare 1-99 by <kitpath@earthlink.net> Josephine Bacon,
columnist, member of the Food Writers' Guild, author of several books: The
Good Cook (Time-Life); contributed to Robert Carrier's Kitchen; Exotic
Vegetables A to Z; Eating Meat & Staying Healthy (87); Jewish Cooking
Around the World (86); Cooking the Israeli Way (89). Based in London, she
spends her time in the USA, the Middle East and the UK. Specializes in
Middle East cookery and reduced fat diet. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 2566
* Exported from MasterCook * Chili Powder Recipe By : Jennie
Serving Size : 1 Preparation Time :0:00
Categories : Condiments/Seasonings Volume 4, Jan. '99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1/2 cup ground chili powder
1 tablespoon cayenne
1/4 cup garlic powder
2 tablespoons ginger
2 tablespoons clove
2 tablespoons dry mustard
2 tablespoons nutmeg Combine and store in tightly covered jar in cool, dark place. Posted on FareShare 1-99 by PatHanneman <kitpath@earthlink.net> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Chocolate Almond Truffles Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Candies Chocolate
Nuts Volume 4, Jan. '99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 8 oz DARK CHOCOLATE
1/2 C. WHIPPING CREAM
1/8 t. pure ALMOND Extract
1/8 C. Finely chopped ALMONDS -- toasted
1/4 C. finely chopped ALMONDS -- for coating Scald Whipping cream. Combine chopped chocolate, Cream & almond extract.
Cover and let set til choolate melts. Stir til thoroughly mixed. Mix in
1/8 C. chopped NUTS. Refrigerate. When firm, scoop out balls. roll in
toasted, chopped almonds. Posted on FareShare 1-99 by Bev Janson <ClayCooker@aol.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Chocolate Truffles Recipe By : L.A. Times Requested Recipes
Serving Size : 24 Preparation Time :5:00
Categories : Volume 4, Jan. '99 Candies
Chocolate Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 tablespoons butter or margarine -- softened
1 large egg yolk
1/4 cup confectioner's sugar
4 ounces bittersweet chocolate
1 tablespoon rum -- optional
1/2 cup coconut flakes
grated chocolate, sprinkles, ground nuts Cream butter, then blend in egg yolk. Gradually add confectioner's sugar,
blending well. Add chocolate, rum, and coconut. Mix well. Shape into
1/2" balls. Roll in chocolate, sprinkles or ground nuts. Place on wax
paper and chill several hours. Makes 24 truffles. Posted on FareShare 1-99 by Aleeda Crawley <arc63@ix.netcom.com> - - - - - - - - - - - - - - - - - - MasterCook export: German Chocolate Truflles - - - - - - - - - - - - - - - - - - | 
