Hot Food & Recipes

Servings: 8 Servings
Category: Desserts | Cakes | Fruits | Chinese | Myan
Ingredients

• 3 Phyllo dough, sheets
• 1/4 c Butter, melted
• 1/3 c Coconut, toasted,
• – shredded
• 2 c Lyche, seeded, halved
• 1/4 c Walnut, roasted, chopped
• 1/4 c Raisins, soaked in
• – plum wine
• 3 tb Ginger, candied
• 1 1/2 c Asian pear, peeled, diced
• 1 ts Zest, lemon
• 1 tb Sugar
• 1 tb Juice, lime OR
• 1 tb Juice, lemon
• 1 ts Five spice, powder
• 1 tb Wine, plum
• Sugar, confectioner’s

Directions
Filling: ======== Soak your golden raisins in plum wine overnight or longer. Depending on the ingredients available to you, mix appropriate quantities up so as to fill the dough. You can certainly use more or less of each ingredient to suit your individual tastes. You’ll need about four cups total filling. Assembly: ========= Spread the two sheets of phyllo dough out on your work surface, one on top of the other. Paint the top layer of dough with some of the melted better and then spread a nice thin layer of toasted coconut over the entire pastry. Pour your filling along the long edge of the phyllo dough, and roll the dough up as tightly as possible (remember to fold in the ends as you roll so the ends are “sealed”) and put on a non-stick baking sheet. Paint the top of the roll with melted butter and bake at 350 F until the dough is golden brown. When done, take the strudel out of the oven and let it cool on a rack. Just before serving, sprinkle a little powdered sugar over the top. Slice the roll on a diagonal for a more attractive presentation. For elegant presentation, you might serve the strudel pieces on a plate with slices of kiwi, orange, lemon, and pear as garnish. Source: “Yan Can Cook,” Martin Yan : PBS Series, 11/8/94 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 10 Servings
Category: Desserts
Ingredients

• 1 c Rice
• 1/2 c Raisins
• 1 1/2 Cinnamon sticks
• 1 c Sugar
• 1 tb Grated gingerroot
• 1 c Canned coconut cream
• 2 c Milk
• 1/2 ts Vanilla
• 1/4 c Unsalted butter
• Ground cinnamon

Directions
Soak rice and raisins in water to cover 1/2 hour. Bring 2 cups water to boil in large saucepan. Drain rice and raisins and add to boiling water with cinnamon sticks and 1/4 cup sugar. Cook over low heat until rice is tender. Boil gingerroot in 1/2 cup water 5 minutes, strain and blend liquid with remaining 3/4 cup sugar, coconut cream, milk and vanilla. Add this mixture with butter to rice. Cover and cook over low heat until milk is absorbed, stirring every 5 to 10 minutes. Spoon into serving dish or individual custard cups, sprinkle with cinnamon and chill. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 2 Servings
Category: Desserts | Chinese | Ethnic
Ingredients

• 1 c Rice
• 2 c Water
• 1/2 c Sugar
• 1 ts Salt
• 2 c Evaporated milk
• 1 c Raisins
• 3 Eggs separated
• 3/4 ts Vanilla
• 1/4 ts Cinnamon
• 1/4 ts Nutmeg

Directions
Combine the rice, water, sugar and salt in a large saucepan. Bring the water to a boil and cover the saucepan. Reduce the heat to low and continue to cook for 12-15 minutes, or until the water is absorbed. Combine the milk and egg yolks. Add them to the rice. Then mix in the raisins, vanilla and cinnamon. Simmer for five minutes. Remove from the heat. Beat the egg whites until stiff. Fold them into the rice. Chill and garnish with nutmeg before serving. NOTE: I like rice pudding warm, too. (Rice pudding–a traditional wedding dish) I’ll post some Traditional New Mexico dessert favorites. Hope you enjoy them. They’re not hard, and they’re sure tasty. Food & Wine RT [*] Category 5, Topic 9 Message 65 Sat Dec 12, 1992 PETCHY [Court.Jester] at 13:04 EST MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 12 Servings
Category: Dessert
Ingredients

• 6 Eggs; separated
• 1 ts Baking powder
• 1 ts Vanilla extract
• 1 tb Olive oil
• Flour -enough for soft dough
• Salt – pinch
• 1/2 c Vegetable oil
• 1/2 c Shortening

Directions
——————————–SUGAR SYRUP——————————– 2 c Sugar 1 c Water 1/2 c Lemon juice Source: Armenian and Selected Favorite Recipes Beat egg whites until stiff, then add yolks and beat well. Add salt, vanilla and baking powder. Add enough flour to make a soft dough. Let stand 1 hour covered. Divide dough into 2 balls. Roll out each ball as thin as possible. Cut into strips 1-inch wide. Melt 1/2 cup vegetable oil and 1/2 cup shortening in deep pan. When the oil and shortening is melted and hot, roll the 1-inch strips of dough on a fork and place in the oil and continue curling the strips as you go along. Cook to a slight brown color and put on paper towels to absorb the oil and drain. Sprinkle with powdered sugar or make sugar syrup. SUGAR SYRUP: Boil all ingredients together in a heavy pan for 30 min. and cool. Pour over finished dessert of dough curls. From the recipe files of suzy@gannett.infi.net Date: Tue, 11 Jun 1996 12:45:13 -0400 (EDT) From: suzy MM-Recipes Digest V3 #162 From the MealMaster recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 8 Servings
Category: Desserts | Low-cal | Pies
Ingredients

• 1 Egg, seperated
• 1/2 c Skim milk
• 1 pk Gelatin (envelope)
• 1/8 ts Salt
• 1 tb Equal (no substitute)
• 1 1/2 c Cottage cheese
• 1 tb Lemon juice
• 1 ts Vanilla
• 6 tb Lite Coolwhip

Directions
Take cottage cheese and cream in blender until very SMOOTH . Set aside. Put egg yolk in top of double boiler beat well and add milk. Add gelatin & salt. Cook overr boiling water until gelatin dissolves and mixture thickens. (about 10 minutes) Remove from heat, add sugar substitute. Cool. Add cottage cheese, lemon juice and vanilla to cooled mixture. Chill, stirring occasionally, until mixture mounds when dropped from a spoon. Beat egg white until stiff. Fold egg white and cool-whip together into mixture. Pour into graham crust. Or pour into pie plate and top with crumb topping. Crumb Topping: crush 2 graham crackers fine. Mix with pinch of cinnamon and nutmeg. Calories (without topping or crust): 442 (Whole Pie!) Calories with Keebler Graham Crust: 1402 (per serving 175 7gr fat) From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 24 Servings
Category: Dessert
Ingredients

• 2 lb Kadayif dough(Shredded Filo)
• 1 1/2 c Butter; melted
• 1 qt Half and half cream
• 1 qt Heavy cream
• 3/4 c Cornstarch
• 3/4 c Milk
• 4 c Sugar
• 3 c Water
• Few drop fresh Lemon Juice

Directions
Source: Reflections of an Armenian Kitchen Cut and fluff 1 lb of Kadayif dough in bowl with hands. Add half melted butter and mix until strands are evenly coated. Spread evenly in lightly buttered 17×13-inch baking pan. Combine half and half and heavy cream in large saucepan. Bring to slow boil over low heat. Combine cornstarch and milk, stirring until cornstarch is dissolved. Slowly add to cream mixture, stirring constantly, until mixture returns to slow boil. Spread hot cream filling over kadayif in pan. Cut and fluff remaining 1 lb. of kadayif in bowl. Add remaining melted butter and mix with hands until strands are evenly coated. Spread over top of cream layer, pressing down firmly to form an even surface. Place on lowest oven rack and bake at 450 degrees F. until golden brown, about 20-25 minutes. If not golden, move pan to top rack and bake 5 to 10 minutes longer. Meanwhile, prepare syrup. Combine sugar and water in saucepan and boil 5 to 10 minutes. Add lemon juice. Cool. Pour cold syrup evenly over kadayif as soon as it is removed from the oven. Cut into squares to serve. From the recipe file of suzy@gannett.infi.net Date: Tue, 11 Jun 1996 12:45:13 -0400 (EDT) From: suzy MM-Recipes Digest V3 #162 From the MealMaster recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 4 Servings
Category: Dessert
Ingredients

• 4 lg Oranges
• 1 pt Italian ice; any flavor, or
• -Spumoni ice cream
• 4 oz Galliano
• 1/2 pt Whipping cream; whipped
• -stiff
• 2 oz Creme de Cacao

Directions
1. Cut off top and bottom of each orange to a thickness of 1/4 in. Set aside tops and bottoms. 2. Using a paring knife, separate rind from pulp by inserting knife between rind and pulp and cutting with a rotating motion. When properly separated, pulp should easily slip out by pressing with fingers, leaving hollowed orange rind intact. Discard pulp. 3. Through top opening of rind, replace bottom rind disc so that rind will hold filling. 4. Fill each rind with Italian ice or spumoni. 5. Using any kitchen utensil, make a hole in center of ice or spumoni about the width of a finger. Fill with Galliano. 6. Top with 1 in. to 2 in. whipped cream. 7. Make a similar hole in whipped cream and fill with Creme de Cacao. 8. Cap with reserved rind tops. Serve immediately. DON LUIGI’S BEULAH RD, PITTSBURGH WINE: MANDOCREME MARSALA From the . Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 6 Servings
Category: Desserts | Fruits | Italian
Ingredients

• 6 lg Navel Oranges
• Sugar — to taste
• 1 ts Lemon Peel — grated
• 6 tb Marsala Wine — (sweet)

Directions
Peel the oranges carefully and slice thin, reserving the juice. Place the slices and juice on a large, shallow platter and sprinkle with sugar, lemon peel and marsala. Toss very gently, cover, and chill for a few hours before serving. Serves 6-8. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Servings: 1 Batch
Category: Desserts | Fruits
Ingredients

• 1/2 lb Dried apricots
• Icing sugar
• A few pistachio nuts
• – (opt’l.)

Directions
Wipe apricots with a damp cloth. Do not soak or wash them, as this would make them too moist. Mince or chop them very finely. Add a few tablespoons confectioners’ sugar to taste, and knead thoroughly by hand, wetting your hands from time to time to make a smooth, soft, slightly moist paste. Shape into marble-sized balls. Roll them in confectioners’ sugar and let them dry overnight. You can insert half a bright green pistachio nut on top to offset the rich orange of the apricots. A splendid variation is stuffed apricotina. Use 1 tb. ground almonds or finely chopped pistachios mixed with 1 heaping tsp. sugar. Make a small hole in the center of each apricotina. Put in a little of the filling, close the hole again, and roll in confectioners’ sugar. From _A Book of Middle Eastern Food_ by Claudia Roden. New York: Random House, Inc., 1974. Pg. 423. ISBN 0-394-71948-4. Typed for you by Cathy Harned. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 4 Servings
Category: Dessert
Ingredients

• 4 lg Baking apples
• 1/2 c Finely snipped dried
• -apricots
• 1 cn (5.5-oz) apricot nectar
• 2 tb Brown sugar
• 1/4 ts Ground allspice

Directions
Date: Mon, 10 Jun 1996 21:07:36 -0700 (PDT) From: “Tina D. Bell” Core apples; score sides with a fork. Place in a 10 x 6 x 2 inch baking dish. Fill apples with apricots. In a small saucepan, stir together nectar, brown sugar, and allspice. Bring to boiling. Pour over apples. Bake, covered, in 350 degree oven for 30 minutes. Uncover and bake about 30 minutes more or till apples are tender, basting occasionally with nectar mixture. Serve warm. Serves 4. FATFREE DIGEST V96 #161 From the Fatfree Vegetarian recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.