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Simple and simply elegant; for that special dinner.

Peach Soup

5 large peaches, sliced
4 c water
2 T lemon juice
1/4 c maple syrup
1 T arrowroot
1 c white wine
1/4 c orange or peach liqueur
1 c whipping cream
1/4 tsp nutmeg (opt)

Combine peaches, water and lemon juice in a sauce pan; simmer 15 minutes.
Puree in blender with maple syrup and arrowroot. Add wine and liqueur.
Pour in half the cream; mix thoroughly; chill 1 hour. Whip remaining cream
and dollop on top of each serving. Add a sprinkling of nutmeg if desired.

Serves 4

KEY WORDS: dessert, easy, entertain, make ahead, soup
----
Everyone's favorite.

Date Nut Bread

2 c whole wheat pastry flour
2 tsp baking powder
1 tsp nutmeg
1/4 c butter
1/3 c maple syrup
2 eggs
2 teaspoon vanilla
1/2 c milk
1 c dates, chopped
1/2 c walnuts (or other nuts), chopped

Sift together flour, baking powder and nutmeg; set aside. Cream butter with
maple syrup; add eggs, vanilla, and milk. Stir in flour mixture. Fold in
dates and nuts. Pour mixture into lightly buttered 9" x 5" loaf pan. Bake
at 325 degrees for 1 1/4 hours or until top splits or toothpick comes out
clean.

Makes 1 loaf

KEY WORDS: baked goods, bread, breakfast, brunch, easy, entertain, gift,
holiday, kids, lunch, make ahead
----

Apple Bran Muffins

1 1/4 c bran
1 c whole wheat pastry flour
2 1/2 tsp baking powder
3/4 tsp nutmeg
1/4 tsp ground cloves
1/3 c milk
2 eggs
3/4 c maple syrup
1/4 c butter
1 c apples, green are best, chopped
1 c raisins (opt)

Combine bran, flour, baking powder, nutmeg and cloves; set aside. Cream
together milk, eggs, maple syrup, and butter; fold in flour mixture. Stir
in apples and raisins. Pour into oiled muffin tins, and bake at 350 degrees
until tops split, 15 to 25 minutes.

Makes 12 muffins

KEY WORDS: baked goods, bread, breakfast, brunch
----
Taste that really delivers.

Apple Crescents

CRESCENT:
1 T yeast
1/2 c milk, warmed to body temperature
1/2 c butter
1/8 c maple syrup
1 egg
1 tsp lemon rind
2 c whole wheat pastry flour
FILLING:
1 c diced green apples
1/3 c dates, diced
1/4 c butter

Dissolve yeast in warm milk; set aside. Melt together butter and maple
syrup; let cool; add egg, lemon rind, flour, and yeast mixture. Mix
together until you have a dough. Refrigerate overnight. Roll dough into 9"
circles, one for each 4 rolls; cut each circle into 4 pie-shaped wedges.

Cut together apples, dates and butter. Spread fruit mixture over dough
wedges. Roll up each crescent, beginning at the wide end. Place on unoiled
cookie sheets, turning ends to form crescent shape; let rise to double in
size, about 2 1/2 hours. Bake at 350 degrees 10-15 minutes until golden
brown.

Makes 12 crescents

KEY WORDS: baked goods, bread, breakfast, brunch, dessert, entertain,
holiday, kids
----
Holiday gift idea.

Wreath Bread

1/2 c maple syrup
2 T dry yeast
9 c whole wheat pastry flour
2 c apple juice
1 c butter
1 egg, separated
2 eggs
1 T grated lemon peel
1 tsp almond extract
1/4 c sliced almonds
FLOUR will be used in 4 parts as follows:
2 1/2 c whole wheat pastry flour (1)
2 c whole wheat pastry flour (2)
3 1/4 c whole wheat pastry flour (3)
3/4 c whole wheat pastry flour (4)

In a bowl combine maple syrup, yeast and first of flour. In sauce pan heat
juice and butter until almost melted. With mixer gradually beat liquid into
yeast mixture. dry ingredients. Set aside egg white for brushing top of
loaves. Add in egg yolk, remaining eggs, lemon peel, almond extract, and
second flour (2) to make a thick batter. Stir in third part of flour (3) to
make dough. Turn onto floured work surface and knead until smooth,
continuing to add fourth flour (4). Knead at least 15 minutes.

Place in lightly oiled bowl, turning dough so top is oiled too. Let rise
until doubled, about 1 hour. Punch down dough. Turn onto floured work
surface, separate dough for loaves; cut dough for each loaf into 3 equal
parts. Cover and let rest 15 minutes. Lightly oil two cookie sheets.

On floured work surface, roll each piece into a 24" length. Place three
lengths together and braid; it comes out best if you begin in the middle and
work toward each end. Shape into a ring, join the ends and pinch together.
Repeat with each loaf. Cover rings with towels and let rise in warm place 1
hour.

Beat egg white; use pastry brush to brush over loaves. Top rings with
almonds. Place in oven at 350 for 15 minutes, then change cookie sheet
places. Bake about 15-20 minutes longer, or until tops are golden brown and
bread makes thunking sound when tapped with knuckle.

Makes 2 loaves

KEY WORDS: bread, brunch, entertain, gift, holiday, kids, baked goods
----
Unforgetable flavor for holiday gift giving.

Pecan Banana Bread

1 3/4 c whole wheat pastry flour
1/2 c maple syrup
1 tsp baking powder
1/4 tsp baking soda
1/2 c butter
2 ripe bananas, mashed
1/2 c pecans, coarsely chopped
1 tsp grated lemon peel
2 eggs, slightly beaten

In a large bowl, mix first 5 ingredients with fork; then use knives to cut
in butter until mixture looks crumbly. With fork, stir bananas, pecans,
lemon peel, and eggs into flour mixture, until flour is just moistened.
Spoon batter into lightly oiled 9" x 5" loaf pan. Bake at 350 degrees for
40-50 minutes or until toothpick comes out clean. Cool at least 10 minutes
before slicing.

Makes 1 loaf

KEY WORDS: bread, brunch, easy, entertain, gift, holiday, kids, potluck,
baked goods, bake sale
----
Friends will love plucking off their own pieces.

Bunch O' Bread

3 c whole wheat pastry flour
1 T dry yeast
1/4 tsp ground cardamom
1/4 tsp ground nutmeg
3/4 c apple juice
1/4 c maple syrup
3 T butter
2 T orange liqueur
1 egg white
1/4 c poppy seeds
2 T honey
1/4 c butter, melted

Combine 1/2 of flour with yeast, cardamom and nutmeg. Heat juice, maple
syrup, and butter to body temperature; check it with a finger to make sure
it is not above 100 degrees; add to yeast mixture. Stir in liqueur. Beat
at low speed until mixed and then at high speed while adding as much of
remaining flour as possible. Turn onto floured work surface and knead in
all remaining flour. Knead at least 10 minutes. Place dough in oiled bowl;
turn so top is oiled also. Let rise 1 hour. Punch down and let rest 10
minutes.

Remove 1/4 of dough; set aside. Shape remaining dough into 1" balls.
Arrange on oiled cookie sheet in shape of a bunch of grapes. Brush with egg
white and sprinkle on poppy seeds. With remaining dough form grape vine and
leaves; attach to grapes at the top. Brush leaves and stem with egg white.
Let rise in warm place 1/2 hour. Melt butter and honey together; slash
grape leaves and brush slashes with this. Bake at 350 degrees 20-30 minutes
or until bread makes thunking sound when tapped with knuckle.

Makes 1 bunch of bread

KEY WORDS: bread, brunch, entertain, gift, holiday, kids, baked goods
----
This is a tradition with our family at holiday time.

Apricot Bread

1/2 c packed dried apricots
1/3 c water
2 c whole wheat pastry flour
1 T baking powder
1/4 tsp baking soda
1/2 c maple syrup (OR
1 c brown sugar)
2 T butter
1 egg
1/3 c orange liqueur
3/4 c chopped pecans

Soak apricots for 20 minutes in water. Mix together flour, baking powder,
and baking soda. In another bowl, beat maple syrup, butter and egg. Drain
water from apricots into orange liqueur. Stir flour into butter mixture a
little at a time, alternating with liqueur mixture. Stir in apricots and
nuts. Pour batter into lightly oiled 9" x 5" loaf pan. Bake at 350 degrees
45-60 minutes. Bread will be golden brown and tooth pick will come out
clean when finished. Cool before cutting.

Makes 1 loaf

KEY WORDS: bread, brunch, dessert, easy, entertain, freezes well, holiday,
kids, baked goods
----
Thick, smooth, hot and hearty.

Black Bean Soup

2 lb black beans
1/2 c sunflower oil
1/2 lb bacon
1/2 lb diced ham
8 onions, chopped
7 cloves garlic, minced
7 stalks celery with leaves, chopped
3 c uncooked brown rice
1/2 tsp cayenne
1 T mixed vegetable seasoning salt
4 tsp ground cumin
6 qt chicken broth (OR
3 bouillon cubes AND
6 qt of water)
1/4 c white wine
1 c sherry

Wash black beans, cover with water and allow to soak overnight; rinse;
drain; set aside. Pour oil into large soup pot. Add bacon, ham, onion,
garlic and celery. Cook at high simmer until vegetables are soft, about 30
minutes. Add beans, rice, seasonings, and broth to soup pot. Bring to a
boil; reduce heat, cover and simmer 2 1/2 to 3 hours. Let soup cool; put
through blender a little at a time until smooth. Return to soup pot; reheat
on low about 45 minutes, adding wine and sherry. Ladle into bowls.

Serves 20

KEY WORDS: entertain, freezes well, lunch, soup, main dish
----

Chicken Noodle Yogurt Soup

2 T safflower oil
1 onion, chopped
2 qt chicken broth, (OR
2 bouillon cubes AND
2 qt water)
3 chicken bouillon cubes
5 cloves garlic, minced
1 tsp thyme
1/4 c soy sauce
1 tsp mixed vegetable seasoning salt
5 sprigs parsley, chopped fine
2 tsp basil
3 carrots
6 oz wide egg noodles
3 c cubed cooked chicken
2 T arrowroot
2 c yogurt, plain
7 green onions, chopped

Pour oil into soup pot; add onion and cook 5 minutes. Add broth bouillon
cubes, garlic, thyme, soy sauce, salt, parsley, basil, and carrots. Cover
and bring to a boil; reduce heat and simmer 30 minutes. Stir in noodles and
cook uncovered 10 minutes; add chicken. In separate bowl, stir arrowroot
into yogurt; blend well. Add to soup, stirring as needed. Increase heat to
boiling and allow soup to thicken a little. Garnish with chopped green
onions.

Serves 6

KEY WORDS: entertain, leftovers, lunch, soup, main dish
----
Nutritious partners.

Lentil and Rice Soup

1 large onion, chopped
2 T sunflower oil
2 cloves garlic, diced
1 tsp fresh ground ginger
1 tsp curry powder
1 tsp turmeric
1 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
3 chicken (or vegetable) bouillon cubes
6 c water
1 1/2 c lentils, washed
3 c brown rice, freshly cooked

In a soup pot, cook onion in oil for about 10 minutes. Add garlic and
spices; cook 2 more minutes. Add bouillon cubes, water and lentils; bring
soup to a boil. Reduce heat and simmer about 1 hour. Ladle into bowls over
rice.

Serves 4

KEY WORDS: freezes well, lunch, soup, spicy, vegetarian
----
For that morning when you can't sleep, you can surprise everyone with scones
for breakfast.

Fruited Buttermilk Scones

2 c whole wheat pastry flour
2 tsp baking powder
1/4 tsp baking soda
1/2 c butter, cut in small pieces
4 T maple syrup
1 peach or nectarine, diced
1/2 tsp orange peel, grated
1/2 c buttermilk
1/4 tsp nutmeg

In a bowl, combine flour, baking powder, and baking soda. Cut in butter and
maple syrup. Stir in fruit and orange peel. Make a well in center of this
mixture; pour in buttermilk. Stir until moistened. Pat dough into a ball,
and knead on floured surface for 3 minutes. Shape into a dome. Place on
lightly oiled cookie sheet, and bake at 350 degrees for 15 minutes. Then,
with sharp knife, score top into quarters, making cut 1/2" deep. Continue
baking another 20 minutes; top will be golden brown when finished.

Makes 4

KEY WORDS: bread, breakfast, brunch, easy, entertain, kids, baked goods
----
A great way to start the day.

Sour Cream Rolls

1/4 c warm water, at body temperature
1 T yeast
1/4 c butter
3 T maple syrup
1 egg
1 c sour cream
3 c whole wheat pastry flour

Combine water and yeast; let stand 5 minutes. Meanwhile, beat together
remaining ingredients. Stir in yeast mixture; form into ball. Lightly oil
bowl, and put dough in it. Roll dough over so top is also oiled. Cover
with towel and let rise 1 hour. Place dough on lightly floured board and
roll to 1/2" thick. Cut and shape. Bake at 350 degrees for 20 minutes.

Makes 24 rolls

KEY WORDS: bread, breakfast, brunch, easy, entertain, holiday, kids
----
One large shortcake to share.

Strawberry Shortcake

12 c strawberry halves
1/2 c honey
4 c whole wheat pastry flour
1 T baking powder
1/3 tsp baking soda
1 c sour cream
1 c cream
1 T honey

In a bowl, gently combine berries and honey; set aside. In another bowl
combine flour, baking powder, baking soda, and sour cream. Form into a ball
and pat to 1/2-inch thick. Bake on buttered cookie sheet at 350 degrees,
for 20 to 30 minutes. It will be golden brown.

When shortcake has cooled, cut through the middle crosswise and spoon 1/2 of
berry mixture between the two layers. With top back on, spoon remainder of
berry mixture over the top. Whip cream and honey together; pour over top.
Slice and serve.

Makes 1 large shortcake

KEY WORDS: brunch, dessert, easy, entertain, kids
----
Something a little different.

Barley Salad

1 1/2 c barley
8 c water
1/3 c parsley, diced
2 T basil, crushed
1/4 c green onions, sliced
1/4 c lemon juice, fresh
1/2 c salad oil
1 tsp soy sauce
2 tomatoes, diced

In a sauce pan, boil barley in water for 15 minutes; drain. Steam barley
for 10 minutes more; cool. Add parsley, basil, and green onions; let sit so
flavors can blend. In a small bowl beat together, lemon juice, salad oil
and soy sauce; add tomatoes; toss with barley mixture. Chill.

Serves 4

KEY WORDS: easy, salad, lunch, make ahead
----
A favorite with our friends in West Malibu.

Potato Bread

1 potato, peeled, cut into cubes
2 1/2 c water
3 T yeast
4 T maple syrup, warmed to body temperature
1 T butter, melted
6 c whole wheat pastry flour
2 T butter, softened
1/2 c Monterey Jack cheese, grated

In a sauce pan, boil potato in water for 10 minutes; mash potato in water.
In a bowl, combine yeast and maple syrup, making sure syrup is warmed to
body temperature. With a wooden spoon stir butter into potato mixture; add
1/2 of flour to yeast mixture. Turn resulting dough onto lightly floured
surface and knead, incorporating rest of flour. Put dough in a lightly
oiled bowl; turn to make sure top is oiled too. Cover with towel and let
rise 1 hour. Punch down, and knead 10 times. Separate and shape into
loaves; place in lightly oiled 9" x 5" loaf pans. Split tops with sharp
knife and insert butter and Jack cheese. Place loaves in cold oven. Turn
heat to 350 degrees and bake for 20 to 30 minutes; loaves will continue to
rise as they bake. Bread is done if it sounds hollow when tapped with a
knuckle.

Makes 2 loaves

KEY WORDS: bread, breakfast, kids, lunch, baked goods
----
A base for many Japanese recipes, this soup is also delicious alone.

Miso Soup

1 onion, diced
1/3 c carrot, minced
1 cabbage leaf, minced
2 tsp oil
4 tsp (heaping) miso (soybean paste)
4 c water
2 tsp tahini

Saute onion, carrot, and cabbage in oil for 5 minutes. Add miso, water and
tahini; bring to boiling. Reduce heat and simmer 20 to 30 minutes.

Serves 2

KEY WORDS: appetizer, easy, quick, soup, vegetarian, ethnic
----

Dark Bread

1 c warm water, at body temperature
1/4 c maple syrup
2 T yeast
4 eggs, at room temperature
1/4 c molasses
1 T instant coffee
2 T carob powder
4 c whole wheat pastry flour
1 1/2 c rye flour
1/2 c corn meal
1 egg
1 T water

Combine warm water and maple syrup; sprinkle on yeast; set aside. Using a
whisk, blend eggs, molasses, and coffee. Add carob powder and 1/2 of flour.
Beat until smooth. Using a wooden spoon, mix in rye flour and corn meal;
beat thoroughly. Gradually add remaining flour. Turn onto floured work
surface and knead 15 minutes. Place in lightly oiled bowl; turn dough so
top is also oiled. Cover with a towel and let stand for 1 hour. Turn out,
punch down, and knead for 3 minutes. Form into round loaves. Place on
lightly oiled cookie sheets. Combine egg and water; use to brush loaves.
Let rise again for 1 hour; bake at 350 degrees, 30-40 minutes or until
thunking sound is made when bread is hit with a knuckle.

Makes 2 loaves

KEY WORDS: bread, breakfast, entertain, kids, baked goods
----
Warm rolls, fresh from the oven. What could be better?

Cinnamon Rolls

1 T yeast
1 c warm water (about 100 degrees)
3 T molasses
1/3 c dry nonfat milk
1 egg, separated
1 c unbleached flour (A)
3 T butter, melted
1 tsp salt
1/2 c whole wheat pastry flour
2 1/2 c (approx) unbleached flour (B)
3 T butter, softened
1/3 c sugar
1 T cinnamon
1/3 c raisins
1 egg
1 c cool water

Sprinkle yeast over warm water; stir to dissolve. Add molasses, then dry
milk. Let rise 10 minutes. Fold in beaten egg yolk, followed by beaten egg
white. Allow to rise 30-40 minutes.

Stir in first of the unbleached flour (A) until blended; beat 10 minutes.
Cover bowl, set in warm place and let rise about 1 hour 20 minutes.

Fold in melted butter and salt. Add pastry flour and additional unbleached
flour (B), 1 cup at a time, folding in (do not stir). When dough holds
together in one piece, turn out onto floured surface. With floured hands,
knead dough, adding flour and reflouring board as needed. Knead until
smooth and somewhat shiny. Place dough in oiled bowl, roll dough to oil
top, and cover with towel. Let rise until doubled in size.

After dough has risen, roll out to 12" x 14" (if making 16 rolls; figure
3/4" x 14" for each roll when scaling). Spread with soft butter. Sprinkle
with sugar, cinnamon and raisins. Roll up (crimp edges to roll). Cut into
3/4" sections. Lay rolls flat on oiled cookie sheets and let rise 30
minutes.

Mix egg with water and brush over rolls. Bake at 375 degrees for 20
minutes.

Makes 16 rolls

KEY WORDS: bread, breakfast, brunch, entertain, holiday, kids, dessert,
baked goods
----
A southern European specialty.

Easy Hungarian Soup

2 lb stewing beef
3 T butter
1 onion, chopped
1 clove garlic, minced
1 T paprika
2 cans (10 3/4 oz) tomato soup
9 c water
1/4 tsp caraway seeds
4 medium carrots, sliced
4 oz wide noodles
10 oz frozen cut green beans
1 c sour cream

Using large soup kettle, brown beef on all sides in butter; remove beef and
set aside. Brown onion and garlic in butter until soft, stirring
occasionally. Stir in paprika. Return beef to kettle; add soup, water,
caraway, and carrots. Bring to a boil; reduce heat, cover and let simmer 45
minutes. Stir in noodles and green beans with soup over high heat. Once
soup boils, reduce to simmer, cover and continue cooking about 20 minutes.
Stir occasionally. Stir in sour cream until blended. Heat, but do not
allow to boil.

Serves 8

KEY WORDS: entertain, kids, lunch, main dish, soup, ethnic
----
An Italian classic.

Minestrone

6 T butter
4 carrots, chopped
3 stalks celery, chopped
2 onions, chopped
1 clove garlic, minced
1 head cabbage, chopped coarsely
1 large can tomatoes
8 c water, more if needed
1/3 c brown rice, uncooked
1 tsp salt
1 T Worcestershire sauce
1 tsp mixed Italian seasoning
1/4 tsp pepper
4 potatoes, coarsely chopped
4 beef, chicken or vegetable bouillon cubes
2 large zucchini, sliced
2 cans kidney beans, drained
10 oz frozen chopped spinach
3/4 c grated Parmesan cheese

Melt butter in large soup kettle; saute carrots, celery, onions, garlic, and
cabbage, about 20 minutes; stir often. Add tomatoes, water, rice,
seasonings, potatoes, bouillon cubes and zucchini. Bring to a boil. Reduce
heat and simmer covered, at least 30 minutes. Add beans and spinach; return
to a boil and cook over medium heat until spinach is cooked; add more water
if needed. Garnish with Parmesan.

Serves 9

KEY WORDS: entertain, kids, leftovers, main dish, soup, ethnic
----