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| DraconisMajore |
Posted on: 15-Feb-2004, 10:31 PM |
Replies: 92
Views: 5,265
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* Exported from MasterCook *
Vintner's Chicken
Recipe By :Submitted by Depot House at Madame Julia's, New Orleans, LA
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Main Dish
Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons plain flour
1/4 teaspoon basil -- crumbled
1/4 teaspoon dried tarragon -- crumbled
1/4 teaspoon paprika
4 chicken breast halves -- boned, skinned
1 tablespoon safflower oil
1 tablespoon butter
2 small garlic cloves -- minced
1/2 cup white wine (dry)
1 cup red seedless grapes -- halved
1/2 cup chicken broth
1 teaspoon fresh lemon juice
Salt -- to taste
Freshly-ground black pepper -- to taste
1 tablespoon chopped freshly-picked parsley -- garnish
Mix flour, basil, tarragon, paprika, salt and pepper in large bowl. Add chicken and toss gently to coat. Heat oil and butter in large heavy skillet over medium-high heat. Stir in garlic, cook only a few seconds before adding chicken. Saute on both sides until golden brown. Pour in wine. Cover and cook until chicken is done, about 5 minutes.
Add grapes, broth and lemon juice and heat through. Transfer chicken and grapes to a platter using slotted spoon. Reduce by about half. Pour over chicken, garnish with parsley and serve.
This recipe yields 4 servings.
Source:
"1st Traveler's Choice Internet Cookbook at www.virtualcities.com/ons/recipe.htm"
S(Formatted for MC6):
"11-21-2000 by Joe Comiskey - [email protected]"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 313 Calories; 20g Fat (58.4% calories from fat); 31g Protein; 1g Carbohydrate; trace Dietary Fiber; 101mg Cholesterol; 216mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat.
NOTES : Specialty Recipe from Depot House at Madame Julia's, New Orleans, LA
The following recipe is from Iler Pope, owner of the famous New Orleans neighborhood restaurant, Cafe Atchafalaya on Louisiana Avenue at the edge of New Orleans' Garden District. Iler is the best Southern/Creole cook in this region. She's from the Mississippi Delta region and her food is renowned for its quality, freshness & gourmet taste.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 |
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Forum: From Your Kitchen to My Plate · Post Preview: #41304 |
| DraconisMajore |
Posted on: 15-Feb-2004, 10:24 PM |
Replies: 14
Views: 1,770
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AAAAAAAAccccccchhhhhhh!!!!!!! I"m sorry about that shameless plug on that last post.....I didn't properly edit it 
Hopefully this next recipe will make up for it!
Draconis <blushing>
* Exported from MasterCook *
Scallops L'Orange
Recipe By :Submitted by The Oxford House Inn, Fryeburg, M
Serving Size : 3 Preparation Time :0:00
Categories : Seafood Shellfish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces scallops - (to 12 oz) -- dry
1 teaspoon oil or clarified butter
1/4 cup chopped shallots
2 ounces orange liqueur
Orange juice from one orange -- save rind
4 ounces creme fraiche
Salt -- to taste
Freshly-ground black pepper -- to taste
3 puff pastry shell - (to 4)
Lemon wedges -- for garnish
Heat skillet over high heat 1 to 2 minutes. Add oil or clarified butter; roll around pan to coat and pour off extra. Add scallops, flat-side down, and saute until golden. Turn scallops to saute other side. Reduce heat if needed so as to not burn pan juices. Remove skillet from heat, and set scallops aside in a warm place.
Add shallots, liqueur, orange juice, creme fraiche, and salt and pepper to pan over medium heat. Add any liquid that drains from scallops; simmer to thicken sauce. Add scallops to sauce and heat well.
Serve over puffed pastry shells. Garnish with thin slices of orange rind and a lemon wedge.
This recipe yields 3 to 4 servings.
Source:
"1st Traveler's Choice Internet Cookbook at www.virtualcities.com/ons/recipe.htm"
S(Formatted for MC6):
"11-16-2000 by Joe Comiskey - [email protected]"
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Per Serving (excluding unknown items): 175 Calories; 11g Fat (70.8% calories from fat); 1g Protein; 9g Carbohydrate; 0g Dietary Fiber; 35mg Cholesterol; 19mg Sodium. Exchanges: 0 Grain(Starch); 0 Non-Fat Milk; 2 1/2 Fat.
NOTES : Specialty Recipe from The Oxford House Inn, Fryeburg, ME
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
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Forum: From Your Kitchen to My Plate · Post Preview: #41302 |
| DraconisMajore |
Posted on: 15-Feb-2004, 10:22 PM |
Replies: 14
Views: 1,770
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* Exported from MasterCook *
Indian Orange Chicken
Recipe By :Submitted by A. Drummond's Ranch Bed & Breakfast, Cheyenne/Laramie, WY
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Main Dish
Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons curry powder - (to 3 tspns)
1 cup rice
Chopped fresh parsley
1/4 teaspoon freshly-ground black pepper
3/4 cup water
1 tablespoon brown sugar
1 teaspoon dry mustard
1 1/2 cups orange juice
6 skinless chicken breast halves
Mix curry and pepper. Rub over chicken. In 10-inch skillet, mix orange juice, rice, water, sugar, and mustard. Mix well.
Arrange chicken on top of rice. Bring to boil. Cover; simmer 20 minutes. Remove from heat and let stand 5 minutes. Sprinkle with parsley.
Different and easy; add a 1/2 cup of raisins or currants for a change.
This recipe yields 6 servings.
Source:
"1st Traveler's Choice Internet Cookbook at www.virtualcities.com/ons/recipe.htm"
S(Formatted for MC6):
"11-19-2000 by Joe Comiskey - [email protected]"
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Per Serving (excluding unknown items): 277 Calories; 2g Fat (6.3% calories from fat); 30g Protein; 33g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 80mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates.
NOTES : Specialty Recipe from A. Drummond's Ranch Bed & Breakfast, Cheyenne/Laramie, WY
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 |
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Forum: From Your Kitchen to My Plate · Post Preview: #41300 |
| DraconisMajore |
Posted on: 15-Feb-2004, 10:17 PM |
Replies: 5
Views: 1,603
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[B]Ha !! Found another wee bit of a filling tho this one be more for a mousse cake........
Draconis <glad for cooking software>
filling
12 ounces semi-sweet chocolate chips
1 tablespoon instant coffee powder
1/2 cup water
1/2 cup sugar
4 Egg yolks, well beaten
4 Egg whites
1/2 cup sugar
3 cups heavy cream, whipped[/B]
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Forum: From Your Kitchen to My Plate · Post Preview: #41299 |
| DraconisMajore |
Posted on: 15-Feb-2004, 10:15 PM |
Replies: 5
Views: 1,603
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Here's another filling that I use on occasion for Fudge Cakes.
Draconis
FILLING:
1/4 cup sugar
1 tablespoon cornstarch
2 tablespoons margarine or butter
2 tablespoons milk
1/2 teaspoon vanilla
1 package cream cheese, softened (8 oz.)
1 Egg
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Forum: From Your Kitchen to My Plate · Post Preview: #41297 |
| DraconisMajore |
Posted on: 15-Feb-2004, 10:04 PM |
Replies: 59
Views: 16,992
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A Knighthood has always MEANT something.............maybe not a lot in recent times , but still.........giving one to Microsoftie Billy boy totally, absolutely, cheapens the whoe IDEAL of knighthood!
I'd rather see Monty Python knighted !
Draconis <shaking his head sadly>
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Forum: Polls · Post Preview: #41290 |
| DraconisMajore |
Posted on: 21-Jan-2004, 01:31 PM |
Replies: 51
Views: 6,188
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* Exported from MasterCook *
Bear Loin Barbecue
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Bear Fish & Game
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Bear tenderloin
=== BARBECUE SAUCE ===
3/4 cup Vinegar
3/4 cup Catsup
1 cup Water
2 Onions -- chopped
1 Garlic clove -- minced
Salt -- to taste
Freshly-ground black pepper -- to taste
1 tablespoon Worcestershire sauce -- to 2 tbspns
1/4 teaspoon Tabasco sauce
3 tablespoons Brown sugar
1 teaspoon Dry mustard
Slice meat in thin pieces and cook 30 minutes in oven at 350 degrees. Meanwhile, mix the sauce ingredients together in a pan and cook 20 minutes over moderate heat. Pour off liquid from meat. Cover meat with barbecue sauce, and cook 1 hour.
This recipe yields 6 servings.
Recipe Source:
Hunters Information Service
Downloaded from - http://www.fordinfo.com/his
Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] -or- [email protected]
05-21-1997
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Per Serving (excluding unknown items): 70 Calories; trace Fat (2.6% calories from fat); 1g Protein; 18g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 386mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
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Forum: From Your Kitchen to My Plate · Post Preview: #34851 |
| DraconisMajore |
Posted on: 21-Jan-2004, 01:25 PM |
Replies: 51
Views: 6,188
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Another recipe from my collection 
Draconis
* Exported from MasterCook *
Barbecued Wild Turkey
Recipe By :Scott Leysath
Serving Size : 0 Preparation Time :0:00
Categories : Main Dish Small Game
Wild Turkey
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 wild turkey
1 cup Dijon mustard
1/3 cup white wine vinegar
12 ounces flat beer
6 garlic cloves -- minced
1 small onion -- finely diced
1/4 cup brown sugar
1 tablespoon dried tarragon flakes
1/2 teaspoon coarse salt
Split turkey along the breastbone and through the back into halves.
Combine mustard with remaining ingredients to make marinade. Place turkey halves in a non-reactive container and pour marinade over. Cover and refrigerate for 6 to 12 hours, turning occasionally.
Remove turkey and discard marinade. Allow to air dry for 20 minutes before placing on the barbecue. Cook as per below. Allow to rest for 15 minutes before carving.
This recipe yields ?? servings.
Comments: The key to this recipe is the use of a real barbecue. Now, I know a bunch of you think that your propane unit qualifies as a barbecue. And I suppose that a Subaru Brat is a pickup truck, too. To me, barbecue means smoke -- smoke from real wood coals or charcoal. We're talking smoky flavor. This recipe also works well with a smoker, especially a water smoker. You can help keep your turkey moist by placing a pan of water somewhere in the 'cue when cooking. Check it often to make sure the water doesn't evaporate.
I haven't included cooking times because it varies so much with the size of the turkey and the heat of the coals. The best way to cook it is through indirect heat. If you're using a standard kettle barbecue, get the coals white-hot, then move them to the outside edges of the kettle. Place a pan of water on the lower rack and set the turkey on top.
The turkey is done when a meat thermometer reads 150 degrees at the center of the breast. The legs and thighs will likely require additional cooking time. I usually cut them off and start them at least one hour before I start cooking the rest of the bird. You should do likewise. To carve the breasts, remove the entire breast from the bone and then start slicing.
Source:
""The Sporting Chef" with Scott Leysath at http://www.sportingchef.com"
S(Formatted for MC6):
"05-17-2003 by Joe Comiskey - [email protected]"
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Per Serving (excluding unknown items): 536 Calories; 11g Fat (19.9% calories from fat); 15g Protein; 83g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 3983mg Sodium. Exchanges: 1 1/2 Lean Meat; 3 Vegetable; 1 Fat; 3 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
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Forum: From Your Kitchen to My Plate · Post Preview: #34850 |
| DraconisMajore |
Posted on: 21-Jan-2004, 01:21 PM |
Replies: 92
Views: 5,265
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Hmmmm.........thinking of 'possum I suprised my family last halloween with 'possum stew done crockpot style and never let anyone <other than my wife> know what it was until AFTER dinner
Didn't really use a recipe then but here's a good one I've used since ! Oh ya........I DO use the "alternate stuffing"
Draconis <wishing he had some possum to cook right now!>
* Exported from MasterCook *
Stuffed 'Possum
Recipe By :Jacqueline E. Knight
Serving Size : 6 Preparation Time :0:00
Categories : Fish & Game Opossum
Small Game
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 eight-pound 'Possum
2 cups Bread cubes
1 Onion -- chopped
1 can Anchovy fillets - (2 oz) -- chopped
2 tablespoons Minced parsley
1 Garlic clove -- mashed
1 teaspoon Caraway seeds
1/4 teaspoon Paprika
2 Eggs -- beaten
1 can Consomme - (10 3/4 oz) -- undiluted
2 tablespoons Butter
1 cup Water
1 tablespoon Worcestershire sauce
Parboil 'possum in salted water. Make a stuffing of bread cubes, onion, anchovy, parsley, garlic, caraway, paprika, eggs, and consomme; mix well. Cook in the butter in a skillet until mixture is stiff. Stuff 'possum; put in a roaster. Add water and Worcestershire sauce. Roast at 450 degrees until brown. Reduce heat to 350 degrees and continue until well done, basting often, 2 to 2 1/2 hours.
This recipe yields 6 to 8 servings.
Alternate Stuffing:
Mix equal proportions of chestnuts, applesauce, and bread cubes; stuff 'possum. Cover stuffed 'possum with slices of sweet potato, and pour on 1 cup boiling water mixed with 1/2 cup lemon juice. Baste often while baking at 350 degrees until tender, 2 1/2 to 3 hours.
Recipe Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight © 1978
Published by Winchester Press, New York, NY
Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] -or- [email protected]
06-14-1997
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Per Serving (excluding unknown items): 107 Calories; 6g Fat (49.8% calories from fat); 4g Protein; 10g Carbohydrate; 1g Dietary Fiber; 73mg Cholesterol; 171mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
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Forum: From Your Kitchen to My Plate · Post Preview: #34847 |
| DraconisMajore |
Posted on: 21-Jan-2004, 01:15 PM |
Replies: 92
Views: 5,265
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Another alligator recipe, tho not by Emeril
* Exported from MasterCook *
Alligator Grand Chenier
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alligator Fish & Game
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Alligator filets
=== STUFFING ===
1/4 cup Margarine
1/2 cup Diced onions
1/4 cup Diced bell pepper
1/4 cup Diced celery
1 teaspoon Salt
1/2 teaspoon Cayenne pepper
1/4 teaspoon Freshly-ground black pepper
1/2 teaspoon Garlic powder
1 cup Water
2 Chicken bouillon cubes
2 teaspoons Chopped fresh parsley
1/4 cup Chopped scallions
1 1/2 cups Bread crumbs from day old bread
1 Egg
1 pound Dark crabmeat
Carefully pound alligator filets into hand-size rectangles, without tearing meat. Lightly season with salt and cayenne pepper. Set aside.
In a large skillet, melt margarine and saute onion, bell pepper and celery until tender. Add salt, pepper and garlic to mixture and stir. Dissolve bouillon cubes in water, add to mixture and boil for 3 minutes. Remove from heat. Stir in remaining ingredients, carefully folding in the crabmeat last. Spoon stuffing onto alligator filets and fold over "omelet-style." Secure edges with toothpicks if desired. Grill in a pre-heated 350 degree lightly-greased skillet. Serve plain or with your favorite seafood sauce.
This recipe yields 4 servings.
Recipe Source:
Carencro Mardi Gras Festival - February 25 to 28, 1995
Downloaded from - http://soar.berkeley.edu/recipes
Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] -or- [email protected]
05-13-1997
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Per Serving (excluding unknown items): 136 Calories; 13g Fat (83.3% calories from fat); 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 1062mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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Forum: From Your Kitchen to My Plate · Post Preview: #34844 |
| DraconisMajore |
Posted on: 21-Jan-2004, 01:12 PM |
Replies: 92
Views: 5,265
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* Exported from MasterCook *
Stewed Alligator In Creole Sauce
Recipe By :Emeril Lagasse
Serving Size : 6 Preparation Time :0:00
Categories : Alligator Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons Olive oil
1 1/2 cups Chopped onions
3/4 cup Chopped celery
3/4 cup Chopped bell peppers
3 tablespoons Minced garlic
4 1/2 cups Peeled, seeded, chopped tomatoes
(preferably ripe plum tomatoes)
3/8 cup Chopped fresh basil
3 tablespoons Chopped fresh oregano
3 teaspoons Chopped fresh thyme
Salt -- to taste
Cayenne pepper -- to taste
Freshly-ground black pepper -- to taste
3 teaspoons Worcestershire sauce
4 1/2 cups Chicken stock
2 1/4 cups Chopped green onions
1 1/2 pounds Alligator -- cut into 1" pieces
12 tablespoons Butter -- at room temperature
1 1/2 Crusty loaf of French bread
3 tablespoons Finely-chopped parsley
In a saucepan, heat the olive oil. When the oil is hot, saute the
onions, celery, and peppers for 1 minute. Add the garlic and continue
sauteing for 1 minute. Stir in the tomatoes, basil, oregano, and thyme.
Season with salt, cayenne and black pepper. Add the Worcestershire sauce
and chicken stock. Bring the liquid up to a boil. Add the green onions
and alligator, cover. Simmer the mixture for 12 minutes.
Remove the sauce from the heat and swirl in the butter. Spoon the stew
in a shallow bowl. Garnish with parsley. Serve with the crusty bread.
This recipe yields 4 appetizer servings.
Recipe Source:
ESSENCE OF EMERIL with Emeril Lagasse
From the TV FOOD NETWORK - (Show # EE-2453 broadcast 12-10-1996)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
[email protected]
12-12-1996
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Per Serving (excluding unknown items): 319 Calories; 30g Fat (84.9% calories from fat); 3g Protein; 10g Carbohydrate; 2g Dietary Fiber; 62mg Cholesterol; 1890mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 6 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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Forum: From Your Kitchen to My Plate · Post Preview: #34840 |
| DraconisMajore |
Posted on: 21-Jan-2004, 06:31 AM |
Replies: 3,183
Views: 278,064
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Happy Birthday wishes to all those celebrating this month
Draconis |
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Forum: General Discussion · Post Preview: #34740 |
| DraconisMajore |
Posted on: 21-Jan-2004, 06:22 AM |
Replies: 92
Views: 5,265
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Once I get back to my computer, I'll see what I have for 'gator recipes I'm willing to bet I've got a few of them
Also have other wild game recipes such as for possum etc ...if I get some requests, I'll gladly post what I have .
Draconis <LOVES cooking and swapping recipes>
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Forum: From Your Kitchen to My Plate · Post Preview: #34739 |
| DraconisMajore |
Posted on: 04-Jan-2004, 08:11 AM |
Replies: 17
Views: 2,260
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There are those of us who can make a meal from Antipasto...........I'm one of them
Draconis
* Exported from MasterCook *
Antipasto Platter with Prosciutto di Parma and Fruit
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers & Snacks Parma Ham Producers
Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons olive oil
1 small clove garlic -- crushed
1/8 teaspoon ground black pepper
8 thin slices Italian bread
8 thin slices Prosciutto di Parma (about 4 ounces)
3 cups assorted fruits, such as peaches, nectarines, plums and melons -- cut in wedges
1 cup olives (preferably imported)
Roasted red and yellow bell peppers
Sliced Mozzarella cheese
Preheat broiler. In a small bowl, combine olive oil, garlic and pepper. Place bread slices on a baking sheet; brush oil mixture on both sides. Broil about 4 inches from heat, turning once, until golden, about 1 minute; cool 2 minutes. On a large platter, arrange the toasts, draping each one with a folded slice of Prosciutto di Parma. Arrange fruit wedges among the slices. Serve with olives, roasted peppers and Mozzarella. Garnish with basil leaves, if desired.
Yield: 4 to 6 servings
Source:
"Parma Ham Producers"
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Per Serving (excluding unknown items): 863 Calories; 43g Fat (46.2% calories from fat); 87g Protein; 26g Carbohydrate; 2g Dietary Fiber; 212mg Cholesterol; 8934mg Sodium. Exchanges: 1 Grain(Starch); 12 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 4633 903396 926531 904752 922
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Forum: From Your Kitchen to My Plate · Post Preview: #29615 |
| DraconisMajore |
Posted on: 04-Jan-2004, 08:08 AM |
Replies: 41
Views: 5,423
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Another fairly simple Fudge recipe.....I've tried this one and my kids went nuts trying to eat it all before it had even been properly cooled !
Draconis
* Exported from MasterCook *
Ultimate chocolate brownies
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Brownies Chocolate
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup Hersheys cocoa
1/2 teaspoon Baking soda
2/3 cup Butter or margerine
Melted and divided
1/2 cup Boiling water
2 cups Sugar
2 Eggs
1 1/3 cups All purpose flour
1 teaspoon Vanilla extract
1/4 teaspoon Salt
1 cup Semi sweet chocolate chips
1 Bowl buttercream frosting
1 Recipe follows
Heat oven to 350. Grease rectangular pan, 13x9x2 inches. In medium bowl combine cocoa and baking soda. Blend in 1/3 cup melted butter. Add boiling water; stir until mixture thickens. stir in sugar, eggs and remaining 1/3 cup melted butter; stir until smooth. Add flour, vanilla and salt; blend completely. Stir in chocolate chips. Pour into prepared pan and bake 35 to 40 min, or until brownies begin to pull away from sides of pan. Cool completely in pan; frost with one bowl buttercream frosting. Cut into squares.
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Per Serving (excluding unknown items): 1692 Calories; 9g Fat (4.6% calories from fat); 11g Protein; 402g Carbohydrate; 0g Dietary Fiber; 374mg Cholesterol; 1281mg Sodium. Exchanges: 1 1/2 Lean Meat; 1 Fat; 27 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
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Forum: From Your Kitchen to My Plate · Post Preview: #29614 |
| DraconisMajore |
Posted on: 04-Jan-2004, 08:02 AM |
Replies: 41
Views: 5,423
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Since chocolate is called the "Food of the Gods"...........what better reason would one have to enjoy it as often as one can ?
Draconis <smiling>
* Exported from MasterCook *
Sachertorte
Recipe By :Joel Ehrlich <[email protected]>
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Chocolate
Tortes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Oz Semisweet Chocolate -- Ground Finely
1/2 Cup Sugar
1/4 Tsp Salt
1/2 Cup Butter
7 Egg Whites
6 Egg Yolks
1 Cup Apricot Jam
3/4 Cup Dry Bread Crumbs
Chocolate Glaze
1/4 Cup Blanched Almonds
Preheat the oven to 325 degrees.
All ingredients must be at room temperature (70 degrees F) before starting.
Grate the semisweet chocolate.
Cream the sugar and butter thoroughly.
Beat the eggs in, one at a time, until the mixture is light and fluffy.
Add the grated chocolate, bread crumbs, almonds and salt.
Beat the egg whites until they are stiff but not dry.
Fold in the egg whites.
Bake in an ungreased, removable rim (or springform) pan for 50 to 60 minutes.
Cool completely.
Slice the torte horizontally through the middle to form two layers.
Spread the apricot jam between the layers.
Cover the cake with a generous coating of chocolate glaze.
Serve with a great gob of whipped cream on top of each portion.
Yields 1 9" Torte
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Per Serving (excluding unknown items): 3792 Calories; 197g Fat (44.5% calories from fat); 69g Protein; 483g Carbohydrate; 8g Dietary Fiber; 1524mg Cholesterol; 2745mg Sodium. Exchanges: 4 1/2 Grain(Starch); 5 1/2 Lean Meat; 37 Fat; 27 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
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Forum: From Your Kitchen to My Plate · Post Preview: #29613 |
| DraconisMajore |
Posted on: 04-Jan-2004, 07:56 AM |
Replies: 40
Views: 5,190
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* Exported from MasterCook *
Baked Scallops And Mushrooms In Garlic Sauce
Recipe By :Kathleen Stang
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Seafood
Shellfish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound sea or bay scallops
1/2 pound medium mushrooms
3 tablespoons olive oil
1/4 cup all-purpose flour
1/4 cup dry white wine
3 tablespoons fine dry bread crumbs
2 tablespoons minced onion
1 tablespoon minced parsley
2 garlic cloves -- minced or pressed
1 pinch crushed red pepper flakes -- or more to taste
1 pinch salt
Seafood Alternatives: shrimp
Rinse the scallops in cold water and pat dry with paper towels. Remove the stems from the mushrooms and reserve both the stems and caps. Brush a shallow (8- to 9-inch diameter) baking dish with 1 tablespoon of olive oil; preheat the oven to 350 degrees.
Toss the scallops with the flour and arrange them with the mushroom caps in a single layer in the dish. Pour the wine into the dish along the edge. Finely chop the mushroom stems and mix them with the bread crumbs, onion, parsley, garlic, pepper flakes and salt. Sprinkle this mixture over the scallops and mushrooms. Drizzle with the remaining olive oil.
Bake in the heated oven until the mushrooms are soft and scallops are cooked through, about 30 minutes. Serve warm, or cover and refrigerate up to 24 hours.
To reheat, loosely cover with foil and bake for about 45 minutes in a 350 degree oven.
This recipe yields 6 to 8 servings.
Source:
"Simply Seafood (recipe archive) at http://www.simplyseafood.com"
S(Formatted for MC5):
"03-22-2000 by Joe Comiskey - [email protected]"
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Per Serving (excluding unknown items): 88 Calories; 7g Fat (74.1% calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 23mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
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Forum: From Your Kitchen to My Plate · Post Preview: #29611 |
| DraconisMajore |
Posted on: 04-Jan-2004, 07:55 AM |
Replies: 40
Views: 5,190
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* Exported from MasterCook *
Au Gratin Potatoes With Smoked Salmon And Ale
Recipe By :Susan Volland
Serving Size : 8 Preparation Time :0:00
Categories : Fish (Ocean) Main Dish
Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
2 onions -- sliced
3 pounds waxy potatoes -- peeled, and
thinly sliced
Salt -- to taste
Freshly-ground black pepper -- to taste
3 cups grated Gruyere or sharp cheddar cheese
2 tart apples, such as Granny Smith -- peeled, cored,
and thinly sliced
1/2 pound hot-smoked salmon -- diced
1 bottle ale - (12 oz)
1 cup water
1 tablespoon chopped parsley -- for garnish
Seafood Alternatives: smoked trout
Heat the olive oil in a large skillet, add the onions and sauté until tender and lightly colored, 8 to 10 minutes; set aside. Preheat the oven to 350 degrees.
Lightly oil a 9- by 13-inch baking dish. Arrange one-third of the sliced potatoes in the dish and sprinkle lightly with salt and pepper. Add one-third of the cheese, one-third of the onions, half of the apples and half of the salmon.
Repeat with another third of the potatoes, salt and pepper, followed by the remaining salmon and apples and another third of the cheese and onions. Finish with the remaining potatoes and sprinkle with the last of the cheese and onions.
Pour in the ale and water along the edges of the pan and bake for 1 hour, until bubbly, brown and tender.
Sprinkle with the chopped parsley. Let stand a few minutes, cut and serve warm.
This recipe yields 8 servings.
Comments: This is a tasty variation of the classic scalloped potatoes often prepared with ham. The apples and ale add a nice tang and keep the dish from being too rich.
Source:
"Simply Seafood (recipe archive) at http://www.simplyseafood.com"
S(Formatted for MC5):
"03-22-2000 by Joe Comiskey - [email protected]"
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Per Serving (excluding unknown items): 40 Calories; 3g Fat (73.8% calories from fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
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Forum: From Your Kitchen to My Plate · Post Preview: #29610 |
| DraconisMajore |
Posted on: 04-Jan-2004, 07:54 AM |
Replies: 40
Views: 5,190
|
* Exported from MasterCook *
Alaska King Crab Stir-Fry
Recipe By :n/a
Serving Size : 2 Preparation Time :0:00
Categories : Main Dish Seafood
Shellfish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces king crab split legs -- thawed if necessary
2 cups sliced fresh mushrooms
1 cup vertically sliced onion
1 small garlic clove -- minced
2 tablespoons oil
1 cup fresh Chinese pea pods
(or thawed 6-oz pkg frozen
Chinese pea pods)
3/4 cup diced tomato
1 teaspoon cornstarch
1 tablespoon cold water
Cut crab legs into 2 1/2- to 3-inch pieces. Sauté mushrooms, onion and garlic in oil until slightly softened. Add crab, pea pods and tomato; stir-fry until vegetables are crisp-tender and crab is thoroughly heated.
Blend cornstarch and water; stir into pan juices. Cook and stir until juices are thickened and clear.
This recipe yields 2 servings. Recipe can be doubled.
Comments: About 6 ounces Alaska King crab meat can be substituted for the split crab legs; one green pepper, sliced vertically, can be substituted for the Chinese pea pods.
Source:
"Alaska Seafood Marketing Institute at http://www.alaskaseafood.org"
S(Formatted for MC5):
"04-06-2000 by Joe Comiskey - [email protected]"
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Per Serving (excluding unknown items): 159 Calories; 14g Fat (75.7% calories from fat); 2g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 2 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
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Forum: From Your Kitchen to My Plate · Post Preview: #29609 |
| DraconisMajore |
Posted on: 03-Jan-2004, 01:34 PM |
Replies: 10
Views: 1,949
|
* Exported from MasterCook *
Queen of Scots
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chartreuse Scotch
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon Superfine Sugar
2 teaspoons Water
1 teaspoon Lemon Juice
2 ounces Scotch
Chartreuse
Curaçao
Using a shaker filled with ice, combine first 4 ingredients. Shake well. Strain into a chilled cocktail glass. Float green chartreuse and blue curaçao, for plaid effect.
Source:
"Manitoba Liquor Control Commission"
S(Internet Address):
"http://www.mlcc.mb.ca/e/mixer.shtml"
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Per Serving (excluding unknown items): 148 Calories; 0g Fat (0.0% calories from fat); trace Protein; 5g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Fruit; 1/2 Other Carbohydrates.
NOTES : Best kind of glass for this drink: Cocktail.
Nutr. Assoc. : 1440 0 0 0 3574 0
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Forum: Drinks · Post Preview: #29464 |
| DraconisMajore |
Posted on: 03-Jan-2004, 01:27 PM |
Replies: 40
Views: 5,190
|
* Exported from MasterCook *
Baked Scallops
Recipe By :n/a
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Seafood
Shellfish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound bay or calico scallops
(or sea scallops cut in quarters)
2 tablespoons dry white wine
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly-ground white pepper
1/4 cup heavy cream
1/2 cup fresh bread crumbs -- mixed with
2 tablespoons melted margarine
Mix wine, lemon juice, salt, and pepper in medium bowl. Stir in scallops. Add cream and stir. Place mixture in shallow baking dish. Sprinkle with bread crumb mixture.
Bake at 400 degrees until scallops are done, mixture is bubbly and crumbs are browned (approximately 15 minutes).
This recipe yields 4 servings.
Source:
"New York Seafood Council at http://www.nyseafood.org"
S(Formatted for MC5):
"07-05-2000 by Joe Comiskey - [email protected]"
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Per Serving (excluding unknown items): 123 Calories; 11g Fat (85.1% calories from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 20mg Cholesterol; 236mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat.
NOTES : Recipe provided by the North Carolina Sea Grant Program
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
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Forum: From Your Kitchen to My Plate · Post Preview: #29463 |
| DraconisMajore |
Posted on: 03-Jan-2004, 01:26 PM |
Replies: 40
Views: 5,190
|
* Exported from MasterCook *
Baked Cajun Catfish
Recipe By :Mary E. Ross, "Lighten Up: The Art of Low Fat Gourmet Cooking"
Serving Size : 4 Preparation Time :0:00
Categories : Fish (Ocean) Main Dish
Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds fresh or frozen catfish fillets
(2 large fillets cut in half
or 4 small fillets)
2 egg whites
(or 1 egg and 2 tbspns fat-free
egg substitute)
Cooking spray -- as needed
=== SPICY CAJUN BREAD CRUMBS ===
3 slices fresh Italian or sourdough bread made
without added fats or sugar
(or 1 1/2 cups herb or garlic seasoned
fat-free salad croutons)
2 tablespoons yellow corn meal
1/4 teaspoon salt - (to 1/2 tspn)
1 fresh garlic clove -- peeled
1/4 teaspoon freshly-ground black pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 teaspoon garlic powder
3/4 tablespoon cayenne pepper or Cajun seasoning -- or more to taste
1 tablespoon sweet Hungarian paprika
Beat egg whites together with 1 tablespoon water in a small bowl. Coat both sides of fillets in egg white and roll in seasoned bread crumbs. Place breaded fillets on a plate and chill for 30 minutes.
Preheat oven to 425 degrees. Lightly spray a non-stick or stick-resistant baking dish or baking sheet with cooking spray. Place fillets in dish or on sheet and bake for 20 to 35 minutes depending on thickness. Remove fillets from oven and serve with lemon and nonfat tartar sauce.
Spicy Cajun Bread Crumbs: Toast fresh bread if using and let cool until dried out. Combine bread or croutons in food processor with remaining ingredients and process until fine.
This recipe yields 4 servings.
Source:
"KSL TV, Salt Lake City, UT at http://www.ksl.com/TV"
S(Formatted for MC5):
"07-15-2000 by Joe Comiskey - [email protected]"
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Per Serving (excluding unknown items): 10 Calories; trace Fat (1.7% calories from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 28mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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Forum: From Your Kitchen to My Plate · Post Preview: #29462 |
| DraconisMajore |
Posted on: 03-Jan-2004, 01:20 PM |
Replies: 41
Views: 5,423
|
* Exported from MasterCook *
Viennese Nut Torte
Recipe By :My files
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Chocolate
Tortes
Amount Measure Ingredient -- Preparation Method
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7 eggs -- separated
2/3 cup sugar
5 ounces bittersweet chocolate -- grated
1/2 teaspoon cinnamon
1 1/2 cups nuts -- ground
chocolate icing
Bear yolks and sugar till light. Add chocolate, cinnamon and nuts. Fold in
stiffly beaten whites. Put into a tube pan and bake 45
min at 325F or till done.
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Per Serving (excluding unknown items): 253 Calories; 19g Fat (62.3% calories from fat); 7g Protein; 19g Carbohydrate; 4g Dietary Fiber; 109mg Cholesterol; 36mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 3 1/2 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0
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Forum: From Your Kitchen to My Plate · Post Preview: #29460 |
| DraconisMajore |
Posted on: 03-Jan-2004, 01:18 PM |
Replies: 41
Views: 5,423
|
* Exported from MasterCook *
Chocolate Rum Ice Cream
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chocolate Ice Cream
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Sugar
2 tablespoons Unbleached All-Purpose Flour
1 large Egg -- Slightly Beaten
2 ounces Unsweetened Baking Chocolate -- ;Broken, 2 Squares
1/2 teaspoon Rum Extract
2 cups Light Cream; Chilled -- Half
Half
Combine the sugar and flour, in a large microwave-safe bowl, blending well, and then gradually stirin the milk. Blend in the egg and the backing chocolate pieces. Microwave on HIGH (100%) for 2 to 2 1/2 minutes, stirring frequently, or just until the mixture boils and thickens. Add the rum extract, blending it in, with a wire whisk, just until smooth and well blended. Chill thoroughly. Add the light cream to the chilled mixture and blend well. Freeze in a 2-quart ice cream freezer according to the manufacturer's directions.
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Per Serving (excluding unknown items): 142 Calories; 4g Fat (26.1% calories from fat); 1g Protein; 27g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 8mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0
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Forum: From Your Kitchen to My Plate · Post Preview: #29459 |
| DraconisMajore |
Posted on: 03-Jan-2004, 01:17 PM |
Replies: 41
Views: 5,423
|
* Exported from MasterCook *
CHOCOLATE RASPBERRY LINZER COOKIES
Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Chocolate Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/3 cups All-purpose flour
1 teaspoon Baking powder
1/2 teaspoon Cinnamon
1/2 teaspoon Salt
1 cup Sugar
3/4 cup Butter -- softened
2 Eggs
1/2 teaspoon Almond extract
1 package NESTLE Toll House semi-sweet -- chocolate morsels (1
6 tablespoons Raspberry jam or preserves
Confectioners' sugar
In small bowl, combine flour, baking powder, cinnamon and salt; set aside.
In large mixer bowl, beat sugar and butter until creamy. Beat in eggs and almond extract. Gradually add flour mixture. Divide dough in half. Wrap in plastic wrap; refrigerate until firm.
Preheat oven to 350'F. On lightly floured board, roll out half of dough to 1/8" thickness. Cut with 2 1/2" round cookie cutter. Repeat with remaining dough. Cut 1" round centers from half of unbaked cookies. Place on ungreased cookie sheets. Reroll dough trimmings, if necessary.
Bake 8-10 minutes just until set. Let stand on cookie sheets 2 minutes.
Remove from cookie sheets; cool completely.
Over hot (not boiling) water, melt Nestle Toll House semi-sweet chocolate morsels, stirring until smooth. Spread 1 measuring teaspoonful melted chocolate on flat side of each whole cookie. Top with 1/2 measuring teaspoon raspberry jam. Sprinkle confectioners' sugar on cookies with center holes; place flat side down on top of chocolate-jam cookies to form cookie sandwiches.
Makes about 3 dozen sandwich cookies.
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Per Serving (excluding unknown items): 89 Calories; 4g Fat (41.8% calories from fat); 1g Protein; 12g Carbohydrate; trace Dietary Fiber; 21mg Cholesterol; 85mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
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