Equipment needed: bamboo steamer basket and wok, or stainless steelsteamer and pan with lid.Put about 1 inch of water in the wok or pan. Add 1/4-1/3 cup tamari.Place pan over medium heat. Meanwhile, put vegetables and tofu in the steamer. When water/tamari comes to a low simmer, put steamer in

# Stud the prepared onion with the cloves # Place in a pan with the milk and bay leaf # Bring to the boil, remove from heat, cover and infuse for about 20 minutes # Remove the onion and bay leaf then add the breadcrumbs, butter and seasoning # Simmer for about 5 minutes, stir

cut the chicken in pieces as for frying, rub the pieces with salt and pepper, heat the butter in havey skillet and saut? the chicken. when the pieces are nearly cooked, add garlic, parsley, last the wine. cover pan and simmer slowly for 15 min. adjust seasoning, serve.

Cook noodles in boiling water with salt, uncovered, until tender; drain. Combine with remaining ingredients. Heat thoroughly. Serves 4 to 6.

Prepare any flavor layer cake mix as directed on the package. Pour a scant 1/4 cup batter into each of the waffle cones. Fill a scant half full; if cones are filled more than this, batter will run over top. Set in square or oblong pan and bake as directed for cupcakes. Cool. Frost with any favor

Prepare whipped topping mix per package directions in a large mixing bowl. Add remaining 1 1/2 cups milk and pudding mix. Whip, then beat at high speed for 2 minutes, scraping bowl occasionally. Spoon into pie shell. Chill at least 4 hours.

Mix yeast, water, sugar, and let stand 5 minutes or until foamy. Mix flour, salt, shortening and rub with fingertips until even. Add yeast mixture, soy milk, to flour mixture. Knead until elastic and even. *Let rise 1hr. While dough is rising

Use Med-Hi heat. Cover bottom of 3 qt. pot with olive oil. Sautee onions, parsley, and garlic. Add tomato sauce and bay leaf. Stir for 2 minutes. Rinse rice in water to remove starch. Add water and salt. Add rice. Stir. Bring to boil. Then red

Soak Arame for 10 minutes. Rinse well and drain. Rinse mushrooms and remove stems. Place in baking dish. Dice stems and set aside. Place Arame with soaking water in small sauce pan. If necessary add more water to cover. Bring to boil and simmer for 15 minutes. Drain. Squeez

Place the chicken in a 6 quart pot. Add all the ingredients through the parsnip, plus the parsley sprigs, lemon slice, peppercorns, and 1 tsp salt. Add the chicken stock and enough water to cover the chicken by 2 inches. Heat to boiling, skimming any residue as it gathers.

Mix all ingredients together & chill at least one hour before serving. "New Recipes From Moosewood Restaurant"     strongServings: 4/strong  

From: Weight Watchers cookbook. Posted by: Donna Ransdell, COOKING echo Exchanges: 1/2 protein, 1/2 bread, 1/2 fruit, 1/2 milk, 30 opt. calories, per serving. Designed for Week 4 or later. 1. Preheat oven to 350. Line bottom of 8x8x2 pan with wax paper; spray sides with

Blend ingredients until frothy. Pour over ice. Nutritional analysis per serving: 244 calories; 10.5 grams total fat (28 percent of calories from fat); 33.4 milligrams cholesterol; 42.8 milligrams sodium.     strongServings: 4/strong

Rinse the chicken pieces; pat dry with paper toweling. Season chicken with salt and pepper. In skillet brown chicken in butter 15 minutes, turning to brown evenly. Add the 1 cup whiskey to skillet; cover and simmer 30 to 35 min or til chicken is tender. remove chicken to se

Soft shell crabs are one of the great culinary joys of springtime. They should be purchased fresh, and most fish markets are happy to clean them for you. If not, the technique takes a little courage, but once you get the knack, it s really quite easy: Rinse each crab under c

Slice off top of apple; remove core. Prick outside with sharp fork. Place apple in tall narrow bowl. Combine orange and lemon juice; pour over apple. (Add extra water if apple is not covered.) Marinate in refrigerator 4 5 hours. Combine raisins, celery, and applesauce. Allow to

Cook figs, sugar and lemon juice 5 to 7 minutes. Let stand overnight. Stir in gelatin. Boil again 3 to 4 minutes, stirring occasionally. Pour quickly into jars and seal at once, or store in refrigerator if used within a month. Source: Fast & Fun Recipes Featuring Fresh

Pound the onion well. Next pound the meat or fish (underdone beef is best), add as much pepper as will stand on a silver threepenny piece, the same of mace, the salt and a few drops of lemon juice. Melt the butter in a saucepan, add all the ingredients, and cook very slowly

In food processor or blender, process cottage cheese andyogurt until smooth. Pour into bowl and stir in onions and seasonings. Cover and refrigerate for at least 30 min so flavours develop. Store for up to one week. Stir before serving. Makes 1 2/3 cups. Preparation 10

The crisp coating keeps the lamb succulent and juicy. Bake 10 minutes longer for medium done. If you use frozen lamb, defrost in the refrigerator overnight. 1. Combine jam, mustard, garlic, soy sauce, olive oil and rosemary. Reserve 2 tb of marinade for sauce. Brush remainde

In plastic bag, mix together garlic powder, chili powder, paprika and flour; add chicken and turn to coat. In large nonstick frypan, place olive oil over medium high heat. Add chicken and cook, turning, about 7 minutes or until fork can be inserted with ease. Drizzle hot sauce

1. Add the meat, onions, and garlic to a heavy 5 quart pot or Dutch oven. Break up any lumps with a fork and cook over medium heat, stirring occasionally, until the meat is evenly browned. 2. Stir in the ground chile, cumin, and salt, thoroughly blending the mixture. Add th

Place all ingredients in crockpot. Stir to mix. Cover and cook about 10 hours on low or 4 1/2 to 5 hours on high. Don t peek or stir till near the end of cooking time. Serve beef with hot cooked noodles or rice. (This can also be cooked in a covered 2 quart casserole f

* Fresh or frozen. ** Do not add any salt to your stuffing mix.     strongServings:6/strong  

Combine Green Onions, Green Pepper, Parsley, Sesame Seeds, Mayonnaise, Oregano, Garlic Powder, Red Pepper & Mint Flakes in A 1 Quart Casserole. Cover With Plastic Wrap & Vent. Microwave At Highfor 3 Min. Place This Mixture & Garbanzo Beans in Processor. Process 1 Mi

Heat oil in a wok and add the pine nuts. Cook over low heat stirring continuously until lightly browned. Remove with a draining spoon and drain on paper towels. Add the shrimp and scallops to the oil remaining in the wok and stir over moderate heat until shellfish is beginni

Preheat oven to 400F. Arrange rhubarb in unbaked pie shell. Mix sugar and flour; blend in sour cream and pour over mixture evenly. Blend topping ingredients till crumbly. Sprinkle crumbs over rhubarb. Bake at 400F for 15 minutes, then at 350F for an additional 30 minutes til

Preheat oven to temperature specified on biscuit package. Grease a 6 muffin tin. Mix sugar and cinnamon together. Coat biscuit quarters in sugar mixture; divide equally into muffin tin. (Add nuts and raisins if desired). Melt margerine; drizzle over each "muffin." Bake

Blue Corn Bread1 cup all purpose flour1 cup blue or yellow cornmeal1/4 cup granulated sugar4 teaspoons baking powder3/4 teaspoon salt2 eggs1 cup milk1/4 cup vegetable oilIn a mixing bowl stir together flour, cornmeal, sugar, baking powder and salt. Add

Raspberry Chocolate Chunk Pancakes4 tablespoons butter3/4 cup plus 3 tablespoons milk1 large egg1 cup all purpose flour2 teaspoons baking powder 2 cups raspberries1/2 cup semisweet chocolate chipsReal maple syrupIn a small saucepan melt 2 tablespoons bu

Banana Bourbon Cake with Bourbon Creme SauceServes 12.1 1/2 cups coarsely chopped pecans 1 1/2 cups golden raisins 3 cups unbleached all purpose flour 3 tablespoons baking powder 1/2 teaspoon nutmeg 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1

Mexican Orange Fudge3 cups granulated sugar 1/4 cup boiling water 1 cup liquid non dairy coffee creamer 1/4 teaspoon salt 2 teaspoons grated orange peel, fresh or dried 1 cup chopped pecans or walnutsCaramelize 1 cup of the sugar in a heavy saucepan over medium

Leftover Roast Pot Pie4 tablespoons CriscoPotatoes1/2 to 1 onion1 or 2 cups leftover roast1 can mixed peas and carrotsLeftover brown gravy or 1 package brown gravy mix1 cup water1 or 2 cans canned biscuitsMelt Crisco in a 12 inch cast iron skillet.

Mexican Banana Bake3 ounces cream cheese, softened1/4 cup packed brown sugar1/4 cup rum3 tablespoons half and half1/8 teaspoon ground cinnamon5 medium bananas1 tablespoon butter or margarinePlace cream cheese, sugar, rum, half and half, and cinnamon in blender conta

Jack`s Firehouse Grilled Stuffed Sweet PotatoesSource: Jack McDavid, chef owner of Jack`s Firehouse, Philadelphia, Pennsylvania4 medium sweet potatoes 1 (28 ounce) can country style baked beans 2 peaches, sliced 1/2 cup diced onion 3 bacon strips, cooked and choppe

The Anchorage Shrimp CreoleSource: The Anchorage Beaufort, South CarolinauTomato Sauce/u1 large onion, chopped3 tablespoons olive oil3 garlic cloves, minced2 1/2 (14 to 16 ounce) cans whole tomatoes, including juice1 (6 ounce) can tomato paste1 cup dr

Christmas Eggnog Cherry Nut Loaf2 1/2 cups all purpose flour3/4 cup granulated sugar1 tablespoon baking powder1 teaspoon salt1 egg, beaten1 1/4 cups eggnog1/3 cup vegetable oil1/2 cup chopped walnuts or pecans1/2 cup chopped red or green  &nb

Greystone Bakery Mocha Kahlua Brownies8 ounces semisweet chocolate1/4 cup butter3 eggs1/2 cup granulated sugar1 tablespoon instant coffee1 tablespoon hot water1/2 cup flour1/2 chopped walnutsPreheat oven to 350 degrees F. Butter and flour a 9 inch squar

Six Shooter Chili12 servings1 pound ground beef 1 pound ground pork sausage 1 large onion, coarsely chopped 2 garlic cloves, minced 1 large bell pepper, cut into 3/4 inch chunks 1 pound smoked sausage, cut into 3/4 inch chunks 1 tablespoon ground oregano b

Hot Dogs for a Crowd10 pounds ground beef 5 cups chopped onions 2 medium green bell peppers, chopped 1 gallon tomato juice 1/2 gallon tomato paste 2 1/2 cups chopped celery 1/3 cup dried parsley flakes 3 tablespoons salt 1/4 cup granulated sugar 1 tabl