Use Pastry Cream (Creme Patissiere) for filling. Preheat oven to 425 degrees. To make the puffs, melt the butter in the water with salt and sugar over low heat. Remove from heat and beat in flou with a wooden spoon until completely mixed. Return to heat and stir vigorously f

FOR THE DOUGH: Preheat oven to 350F. Combine dry ingredients in bowl of food processor and pulse several times to mix. Cut butter into 8 pieces and distribute evenly over dry ingredients in work bowl. Pulse until very finely powdered. Add egg and continue to pulse until dough b

SIFT TOGETHER FLOUR, sugar and salt on a wooden pastry board. Make a well in the center and add butter, egg yolks and lemon rind. Mix and knead with the fingertips taking care not to handle too much. When smooth, shape into a ball and chill for about 30 minutes. Roll out lig

In a large sauce pan heat oil and saute chopped veggies until lightly browned, about 7 minutes. Add lentils and broth and bring to a boil. Reduce heat and add basil, salt, pepper and bay leaf. Simmer until lentils are very soft, about 50 minutes. Remove the bay leaf and pure

CROSTINI Cut bread into 22 slices (1/2 inch thick); arrange in a single layer on a baking sheet. Rub garlic on one side of each piece of bread; brush with olive and sprinkle with rosemary. Discard garlic. Bake bread at 350 for 10 min. on each side until lightly brown. L

In a bowl, combine all ingredients. Cover and chill for at least 1 hour. Yield: 10 12 servings. Formatted by Sue Smith, S.Smith34, [email protected] using MMCONV. November 27, 1994. 1.80á     strongServings: 10/strong &n

*Peeled, cored and sliced. Wipe the lamb over, and cut criss cross slits around the top. Mix together the breadcrumbs, herbs, butter, salt and pepper. Rub the mixture onto the top of the meat, pressing down well so that it sticks. Fill the bottom of the roasting pan with the

rosemary leaves and parsley Cut out the eyes and mouth of the octopus. Remove the ink sac and internal bone. Cut off the tough points in the tentacles. Put each octopus on a board and beat them well to break the fibers and make the meat more tender. Wash them in runnin

Cook beans until soft, about 2 hours. Drain off water. Coat bottom of large saucepan lightly with oil and saute onion and pepper until soft. Add tomatoes, spices and beans, then cover with water. Stir in cilantro, vinegar and hot sauce. Simmer for 1 1/2 hours. Serve over ric

Sort and soak beans overnight; drain and discard soak water. In a 4 quart pot, saute onion in butter or marg until tender but not browned. Add soaked beans, 4 cups water, bouillon cube, ham (cut into 4 6 chunks), bay leaves, thyme, oregano, salt & red pepper. Bring to bo

A Cuban friend gave me this recipe and I adapted it to a pressure cooker (I also removed all references to olive oil). 2 cups black beans 5 cups water Put cleaned, washed beans in a 4 to 6 qt. pressure cooker. Boil beans for 2 minutes; turn heat off, cover beans a

Heat wok, add oil, garlic, onion & peas. Stir fry about 2 3 minutes till onion is soft. Add tomatoes, rice, ham, chicken and olives. Stir and lift till heated, place in centre of large platter. Surround with slices of avocado. Serves 4 6    

Recipe by: Cindy Revelle. Mix 2 Tbls. lime juice, the oil, 1 tsp. cumin, the salt, pepper and garlic in resealable heavy duty plastic bag. Add chicken; seal bag and turn to coat with marinade. Refrigerate at least 1 hour but no longer than 24 hours, turning bag occasionally.

Drain beans, combine with water & bay leaf & simmer 1 to 1 1/2 hours. Add additional water if necessary. In a skillet, heat olive oil & cook garlic & onions 6 minutes. Add tomatoes & cook for 10 minutes. When beans are tender, add tomato mixtur

Preheat oven to 350F. Mix the first 7 ingredients to make a stuffing. Make an incision 1 1/2" to 2" deep along the length of the roast Stuff the stuffing into the incision. Salt and pepper the roast. Brown the roast on all sides in bacon fat in

Cut bread into six pieces,8" long.Split lengthwise;spread mustard on one side and butter on other.Divide ham,pork,Swiss cheese,salami and pickle among the six sandwiches,arranging in layers on the bread.Warm in oven just before serving.To serve,wrap each in a paper napk

Ingredients: 1 lb firm tofu 1/3 cup nutritional yeast with salt, pepper, and paprika added to taste oil 1 lb new potatoes 1 goodsized sweet potato or yam (68 inches long) 1 mild tasting apple (Golden Delicious is good), sliced or chopped 4 eggs, hard cooked, sliced 1/2

In small bowl and using fork, crush garlic with salt until in rough paste; mix in oil, pepper and fennel seeds. Cut slits over top and sides of roast; rub paste over roast. Place in shallow dish; cover and refrigerate for at least 8 hours or up to 24 hours. Let stand at room

In large heavy saucepan, heat oil over medium low heat; cook onion, garlic, carrot and celery, stirring, for about 5 minutes or until softened. Add beef; cook, stirring to break up, for about 10 minutes or just until no longer pink, being careful not to brown. Drain off

Got some cucumbers languishing in the fridge? Probably won t be after you see the next four posts... Raitas or yoghurt salads provide a cool and refreshing contrast to hot curries in an Indian meal. However, raitas like this one can also be used as a dip for crudites or

large bowl; sprinkle with salt. Cover and let stand 3 hours. Drain well. Combine 3 cups vinegar, 1 quart water, and turmeric in a large Dutch oven; bring to a boil, and pour over cucumbers. Cover and let stand until cooled to room temperature. Drain and rinse cucumbers. Drai

Slice cucumbers paper thin. Sprinkle slices with sugar, vinegar, salt and pepper. Marinate for 20 minutes, drain off liquid, and toss lightly with sour cream. Top with minced parsley.     strongServings: 4/strong  

* Cucumbers should be pared, seeded and coarsely shredded. Mix all ingredients. Cover and refrigerate until chilled, about 2 hours. Makes about 3 cups salsa.     strongServings: 6/strong  

Combine all ingredients except water & glaze in a food processor & process for 30 seconds. Gradually add water while the machine is running. Process in short bursts till a thick ball is formed. Remove & knead for 5 minutes. Use flour as needed to prevent sticking. Co

1. Clean and wash and soak the beans overnight. 2. Boil them in the same water with salt, 1 small finely chopped onion, 4 cloves garlic, 4 large cardamom, 1 inch piece of ginger and 6 cloves. Simmer in pan about an hour or until tender, or pressure cook for 7 ins at 15 lb. 3

1. Wash mushrooms. Slice finely. Slice onion finely. 2. Heat oil and add turmeric and onions. Fry until soft. 3. Add the sliced tomatoes and cook for 3 minutes, stirring all the time. 4. Add the mushrooms, cover and simmer for 15 to 20 minutes. 5. Remove cover and dry out al

Brown the chicken pieces in the oil. Stir the salt and curry powder into the drippings and cook, stirring, for one minute. Add onion, pepper and tomato. Cover and simmer five minutes. Add chicken pieces, cover and simmer 30 minutes or until tender. Remove chicken pieces

recipes calling for curry powder, use in same amount. 2. Sprinkle over poultry before baking. 3. Season filling for deviled eggs. While you re at it, keep these in mind for gifts. Just put them in a pretty jar, and attach a few recipe suggestions with a ribbon. Makes a scant

INGREDIENTS: 2 tb Ghee or vegetable oil 5 tb Garlic puree 4 tb Ginger puree 1 Onion puree recipe, (follows) 6 tb Tomato puree 1 ts Salt 2 tb Turmeric 4 tb Curry power 2 tb Cummin seeds, ground 2 tb Coriander leaves, fresh, chopped Chilli powder 1 6 t

If using shrimp, clean and devein. Saute them lightly on both sides until they become pinkish, then set aside. If using chicken, cut the meat into 1" strips and set aside. In a saucepan or wok, heat the oil and "splutter fry" the curry powder and red chili powder

Mix these spices together, and roast in a moderate oven, or parch dry in a large frying pan. The spices should be heated until they give off a rich aroma, but not burnt. Grind thoroughly (we use an old coffee grinder) and pass through a fine sieve (regrinding if necessary).

Using a blender, process cumin, fenugreek, mustard, peppercorns, coriander and poppy seeds. Add remaining spices; process. Store up to 3 months.     strongServings: 1/strong  

In a bowl, combine all the ingredients. Spread mixture out on a jelly roll pan and toast in a preheated 250 degree F oven for 20 minutes. Let cool to room temperature. Pulverize the spice mixture in batches with an electric spice or coffee grinder and strain it through

Sprinkle often with vinegar while blending these spices. This powder may be sealed tightly and stored for many months, but it will not give the same rich flavour as powders using whole spices and freshly ground. NOTE: A good basic blend from ready ground spices. b

In a bowl, combine all the ingredients. Spread mixture out on a jelly roll pan and toast in a preheated 250 degree F oven for 20 minutes. Let cool to room temperature. Pulverize the spice mixture in batches with an electric spice or coffee grinder and strain it through

PLACE ALL INGREDIENTS in a small blender, processor or electric coffee grinder and process to a powder. Store in an airtight container. Makes 1/2 Cup     strongServings: 1/strong  

Grind the whole spices and add any ground ones. Into a food processor, pour the mixture and add the remaining ingredients (except for 1 tablespoon of the oil. Grind as fine as possible. Using a spatula, transfer the paste to a jar and pour in the last tablespoon of oil. Cap

you can of course make the curry with any meat, poultry, fish or vegetables you wish. This is for a simple kaeng phet kai (chicken curry). method Heat the sauce. Add the bamboo shoots and cook for three or four minutes, then add the chicken and lime leaves and cook unti

Couscous is normally a savory dish found in Morocco. This unusual dessert version is the specialty of a small convent in Sicily. FIRST PREPARE THE PAN for steaming the couscous: For the sealing dough, mix the flour and water together in a bowl and scrape onto a floured

Crumble the yeast and mix with the luke warm milk and a little flour to form a preliminary dough. Let it rest for 30 minutes. In the meantime, grind the potatoes. Combine with the preliminary dough, the schmaltz and the rest of the flour. Roll out this dough to thin, plate s