Category : Databases and related files
Archive   : CHEF20.ZIP
Filename : RECIPE.DBT

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"[]|<>+=;,.DBF.DBF.DBF.DBF.DBT.DBT.DBT.DBT.TXT.TXT.MEM.MEM.FRM.LBL.TMP.PRN\/:\/:\/:disk fullÍÑÍ ³ Abort Edit? () –M–M–M–M–M–M–M–MBFPVCGJKQSXZDTLMNR<>R6002
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1. Melt the chocolate over hot water. 2. Sift the flour, baking soda, and baking powder together. Set aside. 3. In the bowl of a mixer, cream the butter. Add the sugar slowly and continue to beat. Add the vanilla, then the eggs 1 at a time. Add the chocolate and stir to blend. 4. Stir in the dry ingredients and the milk by hand. When just blended, mix in the walnuts. Cover and refrigerate dough for 30 minutes before rolling. 5. Preheat oven to 375 degres. Lightly grease a cookie sheet. 6. To form the cookies, scoop out a portion of dough and roll out on a well-floured surface. When dough is 1/4 inch thick, cut it into rounds or other desired shapes. Re-roll scraps and cut again. 7. Place on cookie sheet (leave room for expansion) and bake for 6 to 8 minutes. Watch for any hot spots in the oven and don't let these cookies overbrown. VARIATION: For the Brownie Cookie Crust, make 1 recipe of Brownie Cookies and chill the dough briefly. Lightly grease the back side of a large baking sheet. Roll the dough out onto the baking sheet as thinly as possible so that the baked product will crumble easily. Bake crust at 375 degrees for 5 to 7 minutes. Let crust harden, then slide the cookie from the sheet and cool completely. Roll over the cookie with a rolling pin until it is crushed to a fine crumb. (There should be about 2 1/4 cups of crumbs.)
Melt 1 stick plus 1 tablespoon of unsalted butter. Mix it into the crumbs and pack the mixture over the bottom and up the sides of a 10-inch springform pan. Freeze for 30 minutes before filling in order to set the crust. Note: When I made this, I made individual cookie crumb crusts for the "Kit's Chocolate Mousse" recipe by using a large muffin pan. Line each cup with waxed paper for easy removal.
(R)disk fulldisk full.NTX->->->CNLDMAUEUIUCOMSPEC/c
"[]|<>+=;,.DBF.DBF.DBF.DBF.DBT.DBT.DBT.DBT.TXT.TXT.MEM.MEM.FRM.LBL.TMP.PRN\/:\/:\/:disk fullÍÑÍ ³ 1) Heat oil and brown chicken pieces on all sides over fairly high heat along with the garlic cloves. (Leave garlic to one side to avoid burning; remove if it appears it may burn.) Brown chicken in batches to avoid crowding. Remove chicken to a warm platter and salt and pepper it on all sides. 2) Tilt the pan and discard all but one tablespoon of the cooking fat. Add onion to the pan and cook over medium high heat for 2 to 3 minutes, until wilted. Add tomato and chile or chile powder and saute a minute or two. Add wine and let the wine cook down for a couple of minutes. 3) Return chicken to the pan. Add pepper strips and herbs. Bring to a boil, lower heat to a simmer, cover and cook until the chicken is fork tender, 30 to 45 minutes for a young fryer. If juices are too thin, uncover and raise heat until reduced to desired consistency, removing chicken first if it is already done. 4) Let the dish stand uncovered for 5 to 10 minutes before serving.

(R)disk fulldisk full.NTX->1) Saute onion in 3 tablespoons of the butter over medium heat until pale gold. Turn heat to high and add mushrooms. When butter is absorbed turn heat to low and add salt and pepper and shake pan. When liquid comes to the surface, turn heat to high and cook 2 to 3 minutes. 2) Add half the cream to the mushroom mixture, cook another minute or two and remove from heat. 3) In a separate pan large enough to hold the entire dish, cook the remaining butter and cream over medium-high heat for 1 to 2 minutes and remove from heat. 4. Turn heat to low under the butter and cream and add fettuccine. Toss until coated. Add the cheese while continuing to toss the pasta. Add half the mushroom mixture and toss. Remove from heat. Make a depression in the pasta and spoon the remaining mushroom mixture into it. Serve in warm pasta bowls.
(R)disk fulldisk full.NTX->->->CNLDMAUEUIUCOMSPEC/c
"[]|<>+=;,.DBF.DBF.DBF.DBF.DBT.DBT.DBT.DBT.TXT.TXT.MEM1) *Make seafood stock from shrimp heads and shells, crab bodies, fish carcasses or all of the above, substituting ham hocks, chicken backs, or necks, or other meats depending on availability. (For the 4 quarts of stock you will need about 4 pounds of shells, bones and meat.) Bring to a boil, lower heat and simmer several hours. Strain the stock, discarding solids. (If time is a factor, simmer shrimp heads and shells and ham hocks in chicken stock for at least an hour.) 2) Cook okra in the oil in a large, heavy pot over medium heat, stirring and scraping until some of the sliminess is gone; about 15 minutes. Add tomatoes, onions, celery, garlic, peppers, vinegar, the seasoning and herb mix and cook over low to medium heat for about 1/2 hour, stirring and scraping often. 3) Blend the roux into the okra and tomato mixture. Very slowly blend the stock into the mixture. Simmer about 1 hour. 4) Add crab and shrimp and simmer 10 to 15 minutes. Add oysters and simmer about 5 minutes. Add green onions. Serve over rice with file` powder added to taste at the table. (File` powder should not be cooked.)
(R)disk fulldisk full.NTX->->->CNLDMAUEUIUCOMSPEC/c
"[]|<>+=;,.DBF.DBF.DBF.DBF.DBT.DBT.DBT.DBT.TXT.TXT.MEM.MEM.FRM.LBL.TMP.PRN\/:\/:\/:disk fullÍÑÍ ³ Abort Edit? () 6E6E6E6E6E6E6E6EBFPVCGJKQSXZDTLMN1) Wash and scrub potatoes but do not peel. Cook potatoes in a large pot of boiling water until just done in the centers (cooking time varies with size from 15 to about 30 minutes). Drain and cool. Halve small potatoes; quarter medium sized ones; cut large ones in 3/4 inch dice. 2) Toss potatoes with Dijon mustard to coat well. Add onions, garlic, parsley, dill, celery seed, thyme, salt, pepper and mayonnaise and blend in with hands. Serve without chilling or refrigerate, covered, overnight. Adapted from a recipe in American Charcuterie, Victoria Wise, Viking 1986.

(R)disk fulldisk full.NTX->->->CNLDMAUEUIUCOMSPEC/c
"[]|<>+=;,.DBF.DBF.DBF.DBF.DBT.DBT.DBT.DBT.TXT.TXT.MEM.MEM.FRM.LBL.TMP.PRN\/:\/:\/:disk fullÍÑÍ ³ Abort Edit? () 6E6E6E6E6E6E6E6EBFPVCGJKQSXZDTLMNR<>R6001) Heat oil in a skillet and saute onions and garlic until soft but not brown. Add minced chiles and saute another couple of minutes. 2) Add tomatoes, bay leaves, thyme and chile and simmer, covered, for 30 minutes, stirring occasionally. 3) Pass half to two thirds of the mixture through a food mill back into the same skillet. Discard solids. Increase heat and reduce to desired consistency. Add vinegar and black pepper. Taste for salt and adjust seasonings. Refrigerate until used.
(R)disk fulld1) *Make seafood stock from shrimp heads and shells, crab bodies, fish carcasses or all of the above, substituting ham hocks, chicken backs, or necks, or other meats depending on availability. (For the 4 quarts of stock you will need about 4 pounds of shells, bones and meat.) Bring to a boil, lower heat and simmer several hours. Strain the stock, discarding solids. (If time is a factor, simmer shrimp heads and shells and ham hocks in chicken stock for at least an hour.) 2) Cook okra in the oil in a large, heavy pot over medium heat, stirring and scraping until some of the sliminess is gone; about 15 minutes. Add tomatoes, onions, celery, garlic, peppers, vinegar, the seasoning and herb mix and cook over low to medium heat for about 1/2 hour, stirring and scraping often. 3) Blend the roux into the okra and tomato mixture. Very slowly blend the stock into the mixture. Simmer about 1 hour. 4) Add crab and shrimp and simmer 10 to 15 minutes. Add oysters and simmer about 5 minutes. Add green onions. Serve over rice with file` powder added to taste at the table. (File` powder should not be cooked.)
(R)disk fulldisk full.NTX->->->CNLDMAUEUIUCOMSPEC/c
"[]|<>+=;,.DBF.DBF.DBF.DBF.DBT.DBT.DBT.DBT.TXT.TXT.MEM.MEM.FRM.LBL.TMP.PRN\/:\/:\/:disk fullÍÑÍ ³ Abort Edit? () 6E6E6E6E6E6E6E6EBFPVCGJKQSXZDTLMN1) Shake tomato slices in a paper sack with salt, pepper and flour. 2) Heat oil over medium-high heat in a black iron skillet. Add tomatoes and garlic. Cook without stirring for about 5 minutes, then, using a stiff spatula, scrape bottom of skillet and turn tomatoes. Continue to cook over medium to high heat, scraping bottom of skillet occasionally to prevent burning. You want the tomatoes which come in direct contact with the skillet to get dark. You should expect some sticking; just scrape hard. Try to resist adding more oil but do so if you must. 3) When most of the tomatoes have turned olive green or dark brown, about 20 minutes, lower heat to low. Continue to cook, worrying the tomatoes around with the spatula until they are all either brown or olive green. (Don't worry them too much; if you are too worrisome they turn mushy.) (Old family recipe; garlic and olive oil are my additions.)
(R)disk fulldisk full.NTX->->->CNLDMAUEUIUCOMSPEC/c
"[]|<1) Pound breast halves to thickness of about 1/4 to 3/8 inch. Put flour on a plate. Heat butter and oil over medium to high heat until foam subsides. Dip each breast in flour individually (do not flour ahead of time) and slip each into the hot fat. Cook two or three minutes on each side, regulating heat so fat does not burn. Breast halves should be a light, golden color. Cook breast halves in batches, salting and peppering each breast after it is turned. Remove breast halves to a platter and keep warm. 2) If more than about 2 tablespoons of fat remains, tilt the skillet and remove the excess. Saute the garlic over medium heat until wilted but not browned. Add 1/2 cup of Marsala and reduce by about one half. Add remaining 1/4 cup Marsala and reduce another minute or two. Add remaining butter and whisk to incorporate into sauce. 3) Turn chicken breasts in sauce and serve.

(R)disk fulldisk full.NTX->->->CNLDMAUEUIUCOMSPEC/c
"[]|<>+=;,.DBF.DBFBoil eggplant and onion in small amount of salted water. Drain and mash. Add remaining ingredients, except bacon, mix well and turn into a buttered 1 1/2 quart casserole. Bake at 350 degrees for 30 minutes until firm. Top with bacon, return to oven and bake until bacon is browned. (From Southern Accent, Junior League of Pine Bluff, Arkansas, recipe by Mrs. Gibson Anderson.)
(R)disk fulldisk full.NTX->->->CNLDMAUEUIUCOMSPEC/c
"[]|<>+=;,.DBF.DMix all ingredients. Rub on meat and refrigerate the night before smoking. Comment: Consider halving the chile for a milder rub.
(R)disk fulldisk full.NTX->->->CNLDMAUEUIUCOMSPEC/c
"[]|<>+=;,.DBF.DBF.DBF.DBF.DBT.DBT.DBT.DBT.TXT.TXT.MEM.MEM.FRM.LBL.TMP.PRN\/:\/:\/:disk fullÍÑÍ ³ Abort Edit? () 6E6E6EBeat the softened cream cheese with an electric mixer until light & fluffy. Gradually, add the sugar, mixing well after each addition. Add the eggs, one at a time, beating after each. Stir in mashed bananas. Pour filling into the cooled pie shell and place sliced banana on top. Bake for 50 minutes in a preheated 350F degree oven. Cool on a wire rack and refridgerate until ready to serve. From the Collection of Chuck Rippel
(R)disk fulldisk full.NTX->->->CNLDMSpread the potatoes evenly in a 9 X 12" baking pan that has been sprayed lightly with a non-stick vegetable oil spray. Do these next steps in this order: Salt & pepper the potatoes, pour the oil over and toss to distribute the oil evenly. Crush the rosemary in the palm of the hand and distribute across the potatoes. Distribute the cheese across the potatoes. Add the water down the side of the pan, a little in each corner such that none of the seasonings are washed off the potatoes. You should end up with about 1/4" of water in the bottom of the pan. The object is to have the water steam the potatoes then boil off so the flavorings can be picked up by the potatoes. Place in center of 425 deg oven and cook for 45 min or until the potatoes are done and the cheese browns slightly. From the collection of Chuck Rippel
(R)disk fulldisk full.NTX->->->CNLDMAUEUIUCOMSPEC/c
"[]|<>+=;,.DBF.DBF.DBF.DBF.DBT.DBT.DBT.DBT.TXT.TXT.MEM.MEM.FSaute celery & onions in 2T of butter for 10 minutes until opaque. Add to chicken stock. Add the juice only from the clams reserving the meat. Bring to a heavy simmer and add pepper and thyme. Add the potatoes skin on and simmer until cooked but still firm. While the potatoes are cooking in the soup, warm the milk. Make a roux with the butter & flour and when cooked, add to the milk off heat. Stir and return to the heat and stir until thickened. Set aside. When the potatoes are just tender, add the clam meat, cook for 2 minutes then add the milk sauce. Simmer for 8 minutes then add the sherry. Simmer for 2 minutes more, garnish w/ parsley and serve. From the collection of Chuck Rippel
(R)disk fulldisk full.NTX->->->CNLDMAUEUIUCOMSPEC/c
"[]|<>+=;,.DBF.DBF.DBF.DBF.DBT.DBT.DBT.DBT.TXT.TXT.MEM.MEM.FRM.LBL.TMP.PRN\/:\/:\/:disk fullÍÑÍ ³ Abort Edit? (Combine first 4 ingredients to make coating base. Combine Egg & water to make egg wash. Pound chicken breasts thin (about 1/2") with meat pounder or other suitable device. Dip in egg wash consisting of water, half & half and egg. Dredge chicken in coating base mixture. Saute in butter/oil mixture over medium heat about 3 minutes per side or when browned nicely. From the collection of Chuck Rippel
(R)disk fulldisk full.NTX->->->CNLDMAUEUIUCOMSPEC/c Add all the ingredients, stiring with wish making sure the sugar dissolves. Allow to sit for an hour so the flavors blend. Place meat in a freezer bag large enough for all the meat to lay flat on one side of the bag. Stir marinade one more time making certain sugar is dissolved and pour mixture in bag. Exhaust extra air out of bag. Allow to marinade overnight, turning bag over several times. This is expecially good for grilled steaks! From the collection of Chuck Rippel
(R)disk fulldisk fullCook the Tuna Steaks quickly over a hot fire about 90 seconds - 2 minutes per side. The object is to cook the outside leaving the inside somewhat pink or "rare." Crush the green peppercorns with the back of a spoon and set aside. Warm a sauce pan and add the oil and butter. When warm, add the shallots and peppercorns and saute gently. After about 5 minutes add the remaining ingredients. Time the completion of the sauce with the completion of the fish. Remember that hot fish can continue cooking if it sits. Pour the sauce across the fish or lay the fish in a "bed" of sauce. From the collection of Chuck Rippel
(R)disk fulldisk full.NTX->->->CNLDMAUEUIUCOMSPEC/c
"[]|<>+=;,.DBF.DBF.DBF.DBF.DBT.DBT.DBT.DBT.TXT.TXT.MEM.MEM.FRM.LBL.TMP.PRN\/:\/:\/:disk fullÍÑÍ ³ Abort Edit? () 6E6E6E6E6E6E6E6EBFPVPrepare grill or preheat broiler. In medium bowl, combine chicken or turkey, tomato paste, tarragon, salt & pepper. Form into 4 - 5 burgers and grill or broil 4 - 6 minutes on each side until burgers are cooked through and spring back to the touch. Place a slice of tomato and a burger on top of each muffin half. Top with warm Tarragon-Mustard sauce (recipe below). serve, garnished with sprigs of fresh tarragon if desired. TARRAGON-MUSTARD SAUCE: In top of double boiler blend, 1-1/2 Tbsp butter, 1-1/2 Tbsp Dijon mustard. Remove from heat; add 1 Tbsp tarragon vinegar. Stir in 1/4 cup light sour cream and 1/4 tsp dried tarragon leaves. Season to taste with salt, ground black and ground red pepper to taste. From the collection of Chuck Rippel
(R)disk fulldisk full.NTX->->->CNLDMAUEUIUCOMSPEC/c
"[]|<>+=;,.DBF.DBF.DBF.DBF.DBT.DBT.DBT.DBT.TXT.TXT.MEM.MEM.FRM.LBL.TMP.PRN\/:\/:\/:disk fullÍÑÍ ³ (R)disk fulldisk full.NTX->->->CNLDMAUEUIUMake sauce by combining all ingredients except the wings & Peanut oil. Allow to marinade about 1 hour in the 'fridge. Split the chicken wings into sections. Coat in seasoned flour. Fry in peanut oil until done. Serve with the sauce on the side. From the collection of Chuck Rippel
(R)disk fulldisk full.NTX->->->CNLDMAUEUIUCOMSPEC/c
"[]|<>+=;,.DBF.DBF.DBF.DBF.DBT.DBT.DBT.DBT.TXT.TXT.MEM.MEM.FRM.LBL.TMP.PRN\/:In a small bowl combine the mustard, 1 1/2 tsp of the sugar, a pinch of the salt and enough hot water to form a thick paste. Let the mustard rest at room temperature for 15 minutes. Heat 2 tablespoons of the oil in a heavy 10"-12" skillet over high heat untl a light haze forms above it. Drop in Onions and mushrooms, cover the pan and reduce heat to low. Simmer and stir for 20-30 minutres or until vegetables are soft. Drain them in a seive, discard the liquid and return mixture to skillet. With a large sharp knife cut the fillet across the grain into 1/4" wide rounds. Lay each round on a board and slice it with the grain into 1/4" wide strips. Heat 2 tablespoons of oil in another heavy skillet over high heat until hot but not smoking. Drop in half the meat and tossing the strips constantly,fry for 2 minutes or until meat is lightly browned.. Transfer meat to vegetables and do the remaining meat. When all meat is done, and added to the vegetables, stir in remaining salt, pepper and mustard paste. Stir in the sour cream a tablespoon at a time, then add the remaining 1/2 tsp sugar and reduce heat to low. Cover the pan and simmer for 2-3 minutes. Correct seasoning. Trans fer to heated serving platter and optionally add straw potatos on the top as a garnish
(R)disk fulldisk full.NTX->->->CNLDMAUEUIUCOMSPEC/c
"[]|<>+=;,.DBF.DBF.DBF.DBF.DBT.DBT.DBT.DBT.TXT.TXT.MEM.MEM.FRM.LBL.TMP.PRN\/:\/:\/:disk fullÍÑÍ It's real simple; crush up the rice crispies in a bag. Dig Chicken in butter, and then roll in rice crispies. Bake at 350 for about 45 minutes or until done. That's it. It sounds disgusting, but it tastes great!