* Exported from MasterCook * Mango Salsa Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Volume 2-4, Apr.'99 Sauces Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 3 large ripe mangoes or peaches, peeled & diced
1 can chopped mild green chilies -- (4 ounces)
1/2 cup diced red bell pepper
1/3 cup finely chopped scallions
1/4 cup finely chopped cilantro
3 tablespoons fresh lemon juice
3/4 teaspoon ground ginger
Salt and ground pepper to taste In medium bowl, combine all ingredients; mix well. Makes 3
cups salsa. Nutrition facts per serving:
Calories 473, Protein 36 g, Carbohydrate 70 g, Fat 5 g, Saturated
Fat 1 g, Cholesterol 70 mg, Sodium 682 mg Another great recipe from Perdue Farms.
Posted on FareShare 4-99 by Robin GrassRats@aol.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Marbled Chocolate-Banana Cake Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cakes Chocolate
Volume 2-4, Apr.'99 Bananas
Desserts Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 c Plus 2 tbsp. flour -- divided
1 1/4 ts Baking soda
1/2 t Salt
1 1/2 c Sugar
1/2 c Vegetable oil
2 Eggs
1 t Vanilla
3/4 c Water
1/3 c Very rice banana -- mashed
- about 1 medium
1/4 c Unsweetened cocoa
CHOCOLATE GLAZE
2 tb Butter or margarine
2 tb Unsweetened cocoa
2 tb -- water
1 c Confectioners' sugar
1/2 t Vanilla Grease an 8-inch springform tube pan. Preheat oven to 350
degrees F. Combine 2 cups of flour, baking soda, and salt on wax paper; set
aside. In large bowl, beat sugar and oil for 3 minutes with
electric mixer. Add eggs and vanilla; beat 1 minute longer.
Add dry ingredients alternately with water to sugar mixture.
Beat until just blended. Pour about 1-1/4 cups batter into
medium bowl. In small bowl, stir together with a fork banana and
remaining 2 tablespoons flour until blended and no large lumps
remain. Add this mixture to cake batter. Stir until blended. Sift cocoa into large mixing bowl with remaining batter. With
electric mixer beat just until blended. Pour cocoa batter into
prepared pan. Pour banana batter over cocoa batter. With
spatula, swirl through cake batters to marble. Bake 50 minutes
or until cake tester inserted in center comes out clean. Cool
10 minutes on wire rack. Remove side and cool. Remove cake
from pan to slice. GLAZE: Melt butter in small saucepan over low heat. Add cocoa and
water, stirring constantly until mixture thickens; do not boil.
Remove from heat; cool slightly. Blend in the sugar and vanilla.
Spoon over cake. Shared and MM by Judi M. Phelps.
jphelps@slip.net or jphelps@best.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Margarita Shrimp Salad - Cuisine Magazine Recipe By : Cuisine Magazine
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Volume 2-4, Apr.'99
Salads Shrimp
Spirits Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- ******FOR THE SHRIMP, MARINATE***
1 pound shrimp -- (size 16-20)
1 cup lime juice
1/2 cup white tequila
2 tablespoons Triple Sec
1 tablespoon red pepper flakes
1 teaspoon kosher salt
*****FOR SALAD, TOSS TOGETHER***
1 cup roasted red pepper -- diced
1 cup roasted yellow pepper -- diced
1 cup roasted corn kernels
1 cup tomato -- chopped, seeded
1 cup canned black beans -- rinsed
2/3 cup red onion -- thinly sliced
1/4 cup chopped cilantro leaves
1 tablespoon jalapeno -- seeded & minced
***FOR VINAIGRETTE, BLEND***
1 1/4 cups light olive oil
1/2 cup white wine vinegar
1/4 cup lime juice
1/4 cup cilantro leaves
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 avocado -- roughly diced
***DIP GLASS RIM IN***
Lime juice
Finely chopped cilantro
***GARNISH WITH***
Baked tortilla strips ONE: Mix marinade. Peel and devein shrimp (including tail).
Leave tail shells only when shrimp is eaten with fingers. Marinate
shrimp 1/2 hour. TWO: Roast the corn and peppers. Do this on the grill or under
broiler. Slice corn from the cob and peel the charred skins from
the peppers. THREE: Dice the roasted peppers and mix them in bowl together with
corn, tomatoes, black beans, onion, cilantro, and minced jalapeno. FOUR: For vinaigrette, blend ingredients in processor (except
avocado). Add avocado. Pulse just until blended -- too much will
make it turn oily. FIVE: Remove shrimp from marinade and grill (you can also saute
them). Add hot shrimp to roasted mixture. Toss with 1/2 cup
avocado vinaigrette. SIX: Dip the glass rim in lime juice and then into minced cilantro.
Spoon salad into glass. Garnish with baked tortilla strips, lime
slice and cilantro. (Serves 4 to 6) Work Time: 45 minutes Cook Time: 20 minutes Recipe at http://www.augusthome.com/cooking/cuisine/RECIPES/marshs.htm
Copyright 1999, August Home Publishing Co. All Rights Reserved.
Posted to FareShare 4/99 by JoAnn Pellegrino gigimfg@ix.netcom.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Mayan Swordfish Coated with Annatto & Chili (Spieler) Recipe By : Marlena Spieler, The Classice Barbecue & Grill Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Avocados Fish
Grill/Outdoor Cooking Main Dishes
Marinades Onions
Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 4 tablespoons annatto seeds -- cooked*
plus 2 tbsp of cooking liquid
2 cloves garlic -- finely chopped
1/2 teaspoon coarse salt
Spicy Mexican Marinade **
1/2 teaspoon crushed cinnnamon
1/2 teaspoon ground cloves
4 swordfish steaks (about 1 1/2 lbs)
1 handful bay leaves -- to scent bbq
bay leaves for garnish
lemon wedges for garnish
**To Serve**
1 onion -- chopped
1 avocado -- diced
2 tablespoons fresh cilantro (up to 3 tbsp) -- chopped
pickled chilies -- diced ** Spicy Mexican Marinade is a separate recipe, categorized under
Marinades and Seafood *Cooked Annatto Seeds - For one tablespoon of seeds, instructions
are to place the seeds in 1/2 cup water in a small pan. Bring to a
boil, simmer for 2 to 3 minutes, then remove from heat and leave
seeds overnight to soften. Alternatively, omit cooking and soaking
and grind the seeds in a coffee grinder. Preparation: Puree the annatto seeds and the liquid with the garlic
and salt, then mix with the Spicy Mexican Marinade, adding the
cinnamon and cloves. Rub the annatto-spice mixture on both sides of the fish steaks.
Place in a shallow dish and marinate at room temperature for 30-60
minutes, or in the refrigerator for up to 3 hours. Prepare a charcoal fire or preheat a gas grill. If using dried bay
leaves, soak them in cold water until softened. Place bay leaves on
the coals to produce fragrant smoke. Remove the fish steaks from the marinade. Cook the steaks over
medium-hot coals for about 5 minutes, until golden brown and cooked
through on one side, then turn, using a large spatula, and cook the
other side. Serve immediately, sprinkled with chopped onion, avocado,
cilantro, tomatoes, and pickled chilies. Garnish with bay leaves and
lemon wedges. Variation: Mayan Fish with Tropical Flavor....To serve, omit diced
vegetables. Drizzle unsweetened canned coconut milk over hot fish
and serve with diced banana and tomato and lime wedges. This traditional recipe, from the Caribbean shores of Mexico, dates
back to Mayan times. It is one of the most delightfully exotic
dishes I know. A whole fish such as snapper, tilapia, or bass may
be used instead of the fish steaks or fillets. Corn tortillas and
black beans make delicious accompaniments. Recipe from The Classic Barbecue and Grill Cookbook by Marlena
Spieler, page 68, ISBN 0-7894-0421-4
Posted toFareShare 4/99 by JoAnn Pellegrino gigimfg@ix.netcom.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Meat and Cheese Loaf Recipe By : The New York Times Heritage Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Ground Beef Cheese
Main Dishes Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 pounds ground chuck
1 1/2 cups grated Swiss cheese
2 eggs -- lightly beaten
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon celery salt
2 cups milk
1 cup dry bread crumbs
4 slices bacon 1. Preheat the oven to 350 degrees. 2. Mix all the ingredients except the bacon together. Pack into a
large loaf pan. Top with the bacon and bake 1 1/2 hours. Posted on FareShare 4-99 by Summer3605@aol.com - - - - - - - - - - - - - - - - - - | 
