Reserving a few of the best whole Hazelnuts for garnish, pan roast the remaining nuts in a large skillet, over medium heat, until golden, about 5 minutes. You can also toast them in a preheated 350 Degrees F. oven, on a cookies sheet, for 5 to 7 minutes but pan roasting will fill

Combine all ingredients; mix thoroughly. Spread on meat loaf, pork loin, ribs or chicken pieces during last 1/2 hours of grilling or barbequing. May be used as a dipping sauce.     strongServings: 1/strong  

Blend or process anchovies, capers, olives, seasoned pepper and 2 tablespoons of the oil until well combined. Add egg yolk, blend until just combined. Add remaining oil in thin stream while the motor is operating. Refrigerate until served. Good with fresh vegetable sticks. S

Makes 1 cup. Combine all of the ingredients in a small non aluminum saucepan. Heat, stirring, over low heat until the honey dissolves, 3 to 4 minutes. Store, refrigerated, in a clean container. Warm over low heat to a liquid consistency before using. Source: China Moon R

Layer the following in a glass casserole dish, in the order given: 1. Heat refried beans in microwave for 2 minutes. Blend in chili powder and tobasco. Blended until smooth. 2. Blended together: cream cheese, sour cream, and taco seasoning. 3. Shredded lettuce. br

In a shallow, clear glass bowl (straight sides are best), layer guacamole, sour cream and Pace. Place the bowl on a tray and surround it with chips or colorful vegetable dippers.     strongServings: 1/strong  

*peeled and mashed **chopped finely (seeds optional) ***up to 2 bunches to taste; washed, dried and roughly chopped Mix all ingredients well. Editor s note: The Border Grill is Milliken s & Feniger s wildly wonderful restaurant that celebrates the flav

Blend all ingredients till smooth. Bring to a boil & simmer gently, stirring, for 5 to 10 minutes or until the toapioca is clear. Chill. Use as a dip or as a spread on bread or crackers.     strongServings: 1/strong  

There are 9 layers to this dip so use a large dip platter or shallow bowl and spread in order given. Refried beans mixed with taco seasoning mix. Sour cream mixed with mashed avocados. Chopped onion. Sliced black olives. Chopped and drained green chilies. Grated montery jack chee

Combine all ingredients in large bowl. Mix until thoroughly blended. Chill several hours before serving. Serve with fresh vegetables and crackers. Recipe By : Wisconsin Milk Marketing Board From: [email protected]: Fri, 6 Jan 1995 08:46:13 Pst b

In a large mixing bowl, add cheddar cheese and roquefort. Add pressed garlic, 1/2 cup of the Coca Cola, and remaining ingredients. Beat with an electric mixer on low speed until blended. Gradually add the remaining Coca Cola, then beat on high speed until the mixture is fairly sm

Mix, chill and serv.e     strongServings: 1/strong  

Soak onions overnight in sugar, water and vinegar. Drain well. Add mayonnaise and celery seed to spreading consistency. Serve on crackers. Typed by Syd Bigger.     strongServings: 1/strong  

Recipe by: Beverly Wills <[email protected]> Preheat oven to 325 degrees. Combine all ingredients and spoon into a 1 quart baking dish. Bake at 325 degrees for 25 minutes or until lightly browned on top.     strongServings: 1/strong

Spread bean dip on a pie plate. Pour Pace Picante Sauce over bean dip. Sprinkle chopped onions over mixture. Blend together mayonnaise and sour cream. Spread over onions. Top with cheese and Pace Picante Sauce. Sprinkle sliced olives over cheese. Makes 2 1/2 cups dip. Fr

Mix sugar and water. Chill. Add fruit juices. Add bananas right away. (That is, don t let the mashed bananas sit.) Freeze. When ready to serve, break up the frozen base into pieces. Add strawberries and enough 7 Up to stretch. From: IT NEVER TURNS OUT THE SAME WAY COOKB

1. Dissolve the sugar in the hot water. 2. Add the root beer concentrate and let cool. 3. Combine the root beer mixture with the cold seltzer water, drink immediately, or store in fridge in tightly covered container. The root beer you ll make here is a simplified versio

Recipe By :     strongServings: 2/strong  

I adapted a recipe from my food processor bread book for my b/m for the eggnog bread which you read about. Here is what I did; you may need to make adaptations for whatever type of b/m you have. Play with it, if it looks too sticky, add flour (1 tbsp. at a time.) If too dry

Place in pan in the order given. Bake on basic bread cycle. This can probably be timed. With only 2 cups of flour, this makes a small (14 oz) loaf with a crunchy crust and a light interior. Not a dense bread. It s a rustic looking loaf that ought to be just the thing with st

Start with a thoroughly clean coffee maker. Wash after each use with hot, soapy water and rinse well with hot water; never scour with an abrasive pad. When cleaning an automatic coffee maker, follow the manufacturer s directions. Always use fresh coffee and freshly draw

Unopened buds are delicious when cooked but must be treated first to remove bitterness. Put them in a pot, pour on boiling water, boil one minute, drain, and pour on more boiling water. Repeat this process three times or until no bitterness remains when you taste them. Cook

The tea you buy is a delicate blend of some 20 to 30 varieties. Quality varies according to the soil, climate and altitude in which it is grown and the age and size of the leaves when they are picked. Broadly classified, there are three types: black, oolong and green.

I used my crock dill brine and decreased the salt from the original recipe which called for 2 ts. due to the high salt content of my brine. I forgot the egg that is called for! I used 3 ts. Active Dry Yeast instead of the 3 pkg. called for in the conventional recipe. I warme

Separate the eggs and beat the yolks with the salt and the sugar, until the mixture is thick and creamy. Beat in the cognac, very slowly and put the mixture into a double saucepan. Heat gently, whisking all the time until the advocaat is warm (not hot) and thick. Remove the

Mix sugars. Boil milk with half of sugars for two minutes. Let it cool down. (For the milk it is easiest to use a pot which can later be used with a mixer.) Mix well (mixer at high speed) the yolks with the other half of the sugars. Using mixer add to milk. Then (still

Heat ghee or vegetable oil with the whole cloves over low heat. When hot, add the onions & garlic & saute, stirring occasionally, for a few moments. Add the carrots & potatoes & continue to saute for 5 minutes, stir to prevent sticking. Add the green beans &

* The sandwiches should be small enough to be eaten in two or three bites. * Use fresh, close textured white or brown bread, thinly sliced. * Whipped butter at room temperature is easy to spread without tearing the bread. Spread it thinly right to edges of bread.

Make espresso with water and coffee. Break cinnamon stick into small pieces and add to hot espresso. Allow to cool slightly. Add creme de cacao and brandy, and stir gently. Pour into demitasse cups. Whip the cream, and float a dollop on top of each cup. Garnish with grated c

Alle Zutaten mit Eis im Shaker schuetteln (oder in einem Glas gut verruehren) und auf Eis in ein grosses Glas giessen. * Aus essen & trinken 6 / 86 Erfasser: Lothar Datum: 07.02.1994 Stichworte: Getraenke, Alkoholfrei, Drinks    

Topping: Whip cream with maple syrup just up until soft mounds; set aside. Divide maple syrup and whiskey among 4 warmed heatproof glass mugs or goblets. Pour in coffee to 1 inch of top; spoon topping over coffee. Decorate with tiny Canadian flags if desired. MAKES: 4 Servin

Topping: Whip cream with maple syrup just up until soft mounds; set aside. Divide maple syrup and whiskey among 4 warmed heat proof glass mugs or goblets. Pour in coffee to 1 inch of top; spoon topping over coffee. Decorate with tiny Canadian flags if desired. MAKES: 4 S

1. Mix the almond paste, coffee liqueur and coffee powder until smooth. 2. Spread 1/2 tsp of the mixture on the flat side of a walnut half and top with another walnut half, forming a sandwich. Rep,eat with the remaining almond paste and walnuts. 3. Line a large

ú h teaspoon pure almond extract Note: Place nuts on baking sheet in 325 degree preheated oven and toast until dark brown, turning occasionally. When done, remove from pan to prevent overcooking. Coarsely chop nuts. Place in jar along with the vanilla bean and ci

Combine first 3 ingredients in a Dutch oven; bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally; cool completely. Stir in remaining ingredients; store in airtight containers. Yield: about 6 1/2 cups. Recipe By :     p

Combine all ingredients and shake thoroughly. Let steep for two weeks. Filter and add more sugar if necessary. Let age for two more weeks and it will be ready to serve.Excellent in coffee or over ice cream. Yield: 1 pint Container: Quart jar    

Use raw almonds. Place almonds in blender and grind to fine powder. Add syrup and 1 c water. Blend 1 2 minutes until smooth. With blender running on high, slowly add remaining water. Blend 2 minutes. Place strainer over large bowl. Line with cheesecloth (not 100% neccessary,

Put all ingredients in a blender, and blend at high speed for 2 minutes. Serve over granola or cereal.     strongServings: 5/strong  

Here are a couple of recipes for almond pudding. There are lots of variations of this dish some using dairy products, some using gelatin and some using agar agar and some combining them. It IS good! This first one is more "from scratch". The second uses almond extract.

Blend the above until smooth, then sprinkle a little nutmeg on top. Serve immediately as banana changes flavour when it sits after blending, so don t try to keep in the refrigerator. This comes from Maryln Diamond s book. posted by Ted Wayn Altar in REC.FOOD.VEG br