Hot Food & Recipes

Servings: 1 Servings
Category: Nuts | Breads | Muffins & r | Fruits
Ingredients

• 1 c Butter
• 1 1/2 c Sugar
• 2 Eggs
• 4 Bananas — ripe mashed
• 1 ts Vanilla extract
• 4 tb Buttermilk
• 2 c All-purpose flour
• 1 1/2 ts Baking soda
• 1 ts Salt
• Topping-
• 6 tb Butter
• 10 tb Brown sugar
• 5 tb Milk
• Chopped pecans — optional

Directions
1. Preheat oven to 350? 2. Cream butter and sugar. Beat eggs and add to sugar mixture. Add bananas, vanilla and buttermilk. 3. Sift together flour, soda and salt. Add to banana mixture. Beat well. 4. Pour into 2 greased and floured 9 by 5 by 3-inch loaf pans. 5. Bake 45 to 50 minutes or until bread pulls away from sides of pan. Cool. 6. To prepare topping, melt butter in saucepan. Add sugar and milk. Cook until syrupy. 7. Remove from heat and add chopped pecans. Pour over bread and place under broiler 5 minutes. Recipe By : Heart4Hom File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Servings: 6 Servings
Category: Nuts | Vegetables
Ingredients

• 2 tb Vegetable oil
• 3 c Broccoli florets
• 1/3 c Pine nuts
• 1 tb Butter
• 2 Cloves garlic; peeled
• 2 tb Long-grain white rice; see
• -note
• 6 tb Chicken stock; or more
• 2 Tomatoes; firm cored,see
• -note
• 3 tb Raisins
• 1 c Artichoke hearts; drained
• -and halved
• 1/2 ts Salt
• Freshly ground black pepper
• 1/8 ts Ground chili peppers
• Or cayenne pepper

Directions
Note on rice: select a converted or par-cooked rice that will cook in about 10 minutes. Note on tomato: this recipe needs ripe and firm tomatoes (like restaurant waxed); or you could french fry cut the tomato by hand. Heat oil in skillet and saute broccoli florets and nuts for 1 minute, stirring constantly to prevent nuts from burning. Use slotted spoon to remove broccoli and nuts; reserve. Add butter to the skillet. Using metal blade of food processor, drop garlic through the feed tube with motor running and mince. Add garlic and rice to butter in skillet and saute about 2 minutes until rice is golden; stir in stock and simmer about 10 minutes unto rice is tender. Add more stock if needed to cook rice. Remove skillet from heat. While rice cooks, process the tomatoes into strips with french fry disk. Drain off excess liquid and add the tomatoes, broccoli, nuts, raisins and artichoke hearts to skillet, tossing over medium heat just until the vegetables are heated through. Season to taste with salt, pepper and cayenne pepper. Serve immediately. Makes 6 servings. Variation: Substitute slivered almonds. Omit the artichokes. Posted to MC-Recipe Digest V1 #194 Date: Sun, 11 Aug 1996 17:07:26 -0700 (PDT) From: PatH NOTES : This unusual and flavorful combination is well suited to compliment any meat or poultry dish. (PE 30May96, cook and tell) (August 96: no trace of Vieux Carre)

Servings: 1 Servings
Category: Nuts | Sauces/dres | Breads | Muffins & r
Ingredients

• 2 c Toasted cashew pieces
• 3 c Water or milk
• 2 ts Freshly grated ginger
• 2 ts Tamari
• 1/2 ts Salt

Directions
Puree’ until very smooth in blender. Heat gently. Stir from the bottom as you serve. If you want a thicker,creamier sauce that goes a little further make a roux: melt 3 TAB butter wisk in 3 TAB Flour Cook, whisking over low heat 2-5 min. Whisk in heated cashew puree’, and wook an additional 8-10 minutes. Serve over steamed or sauteed vegetables and/or grains or fish. Top with scallions. Recipe By : Cheryl 562 From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Servings: 6 Servings
Category: Nuts | Spicy
Ingredients

• 1 egg white 3/4 lb. unsalted cashews 2 tsp. coarse (kosher) salt 1 tsp.
• sugar 1 tsp. crushed red pepper flakes 1/2 tsp ground cumin 1/2 tsp. leaf
• oregano, crumbled 1/4 tsp. ground hot red pepper
• Preheat oven to 300 degrees. Generously grease jell-roll pan. Lightly beat
• egg white in medium-sized bowl. Add cashews; toss gently to coat. Combine
• salt, sugar, red pepper flakes, cumin, oregano and ground red pepper in
• small bowl. Sprinkle over nuts; toss to coat evenly. Spread nuts on
• prepared pan. Bake at 300 degrees stirring 2 or 3 times to separate nuts,
• for 25 minutes or until golden and fragrant. Cool nuts completely. Store in
• airtight container.
• Tip: Store at room temperature for up to 1 week, or frozen in an airtight
• container for up to 1 month. To enhance flavor, warm nuts in 250 degree
• oven 10 to 15 minutes before serving.
• Microwave directions: Prepare as directed, then spread evenly on bottom of
• microwave-safe 12-inch dish. Microwave, uncovered, at 100% power 7 minutes
• until nuts are golden and fragrant, stirring well after 4 minutes. Stir
• again after removing from microwave oven. The Family Circle Cookbook, 1992
• ~End Recipe Export-
• Enjoy!
• Sandee
• … “BBSing: Files, folks and fun.” — Blue Wave/Max v2.12 * Origin:
• Artemis Lair, A FileBone Hub in Phoenix, Az (1:114/116.0)
• ======================================================= ===================
• BBS: Computer Specialties BBS Date: 03-11-93 (09:52) Number: 2106 From: SYD
• BIGGER
• Refer#: NONE To: NANCY VAINE Recvd: NO Subj: Need recipe
• Conf: (185) GOURMET
• From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Directions
—– ———- Recipe via Meal-Master ™ v8.05 Title: Chili Nuts Categories: Crockpot, Nuts Yield: 5 Servings 1/4 c Melted butter 1 cn (24 Oz) cocktail peanuts 1 pk (1 5/8 Oz) chili seasoning -mix In slow-cooking pot, pour butter over nuts; sprinkle in dry chili mix. Toss together. Cover pot and heat on low for 2 to 2 1/2 hours. Turn control to high. Remove top and cook on high for 10 to 15 minutes. Serve warm or cook in small nut dishes. Posted to recipelu-digest Volume 01 Number 266 by James and Susan Kirkland on Nov 17, 1997

Servings: 5 Servings
Category: Nuts
Ingredients

• 1/4 c Finely chopped onion
• 1 tb Olive oil
• 2/3 c Corn meal
• 1/3 c Chestnut flour
• 3 Dried tomatoes
• 1 pn Black pepper
• 1/4 ts Dried oregano
• 1/4 ts Dried thyme
• 1/4 ts Dried basil
• 3 c Chicken broth
• 2 tb Parmesan cheese; grated

Directions
In a mixing bowl combine the first four ingredients. Slice the dried tomatoes into bits and add to the rest. Add the seasonings and mix well. Transfer to a sauce pan and stir in the chicken broth. Heat and let simmer until thickened, this may take 5 – 10 minutes. Stir to keep the bottom from sticking. Stir in the Parmesan cheese. Pour into a shallow pan or muffin tins no more than 1 inch thick and allow to cool in the regrigerator. Once cooled the congealed batter can be sliced and put on an olive oiled cooke sheet and baked at 325 F until browned. Serve while still warm. NOTES : Prior to corn’s introduction in Europe in the 16th century, Corsica was known for it’s chestnut polenta. The ratio of chestnut flour to corn meal is not critical. Recipe by: Annie Bhagwandin – The Chestnut Cook Book Posted to MC-Recipe Digest V1 #1028 by jfcoombs@op9.com (jfcoombs) on Jan 21, 1998

Servings: 1 Servings
Category: Nuts | Fruits
Ingredients

• 2 1/4 c All-Purpose Flour
• 3/4 ts Double-Acting Baking Powder
• 1/2 ts Baking Soda
• 1 ts Salt
• 1 1/2 Sticks Unsalted Butter –
• Softened
• 1 c Light Brown Sugar — firmly
• Packed
• 1/2 c Granulated Sugar
• 1 1/2 ts Vanilla Extract
• 3 lg Eggs
• 1 tb Lemon Zest — freshly
• Grated
• 1 1/3 c Mashed Ripe Bananas — about
• 3 Large
• 3 tb Sour Cream
• 3/4 c Macadamia Nuts — chopped
• 1 c Sweetened Coconut Flakes –
• Toasted lightly
• Cooled

Directions
Into a bowl sift together the flour, the baking powder, the baking soda, and the salt. In a large bowl with an electric mixer cream the butter with the sugars until the mixture is light and fluffy and beat in the vanilla, the eggs, 1 at a time, the zest, the banana, and the sour cream. Add the flour mixture, beat the batter until it is just combined, and stir in the macadamia nuts and the coconut. Divide the batter among 5 well-buttered and floured 5 3/4- by 3 1/4-inch loaf pans and bake the breads in the middle of a preheated 350 degree oven for 35 to 40 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. Recipe By : Gourmet Magazine, October 1991/RobieLynn File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Servings: 1 Servings
Category: Nuts
Ingredients

• 1/3 c Butter
• Salt
• 1 c Sugar
• 3 c Blanched almonds
• 4 ts Cinnamon

Directions
Place butter on 15×10″ jellyroll pan and heat in 325′F. oven until butter melts, about 7 minutes. Meanwhile, beat egg whites with dash of salt until frothy, then gradually add sugar, beating to stiff peaks. Gently fold in almonds and cinnamon. Pour almond mixture into jellyroll pan and stir, coating with butter. Bake, stirring every 10 minutes, until almonds are crisp, about 40 minutes. Serve warm or at room temperature. Makes 3 cups. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Servings: 8 Servings
Category: Nuts | Pastry | Pies/tarts | Taste of ho | Desserts
Ingredients

• 1/2 c Butter (no substitutes)
• 3 Eggs
• 1 c Sugar
• 3/4 c Light corn syrup
• 1/4 c Honey
• 1 ts Vanilla
• 1/4 ts Almond extract
• 1/8 ts Salt
• 1 c Chopped almonds, toasted
• 1 Unbaked nine inch pastry
• -shell
• Lightly sweetened whippe
• -cream, optional

Directions
In a saucepan melt butter lover Low heat until golden brown. Cool. In a mixing bowl, beat eggs. Add sugar, cornsyrup, honey, extracts, salt and melted butter. Stir in almonds. Pour into 9″ unbaked pastry shell. Bake at 425 F. for 10 minutes. Reduce heat to 325 F. Bake for 35-40 minutes longer or unitl a knife inserted near center comes out clean. Cool. Garnish with whipped cream, if desired. MC formatting by bobbi744@sojourn.com Posted to MC-Recipe Digest V1 #363 Recipe by: Restuarant in Eureka Springs, CA/Taste of Home/R. Banghart From: Roberta Banghart Date: Wed, 01 Jan 1997 16:42:46 -0500

Servings: 1 Servings
Category: Nuts | Fruits
Ingredients

• 1 1/2 c Strawberry-guava juice (or
• Any other juice — you
• Desire
• Depending on fruit
• Combinations)
• 1/2 c Dried papaya — chopped
• 1 c Dried pineapple — chopped
• 1/2 c Dried apricots — chopped
• 1/2 c Dried figs — chopped
• 1/2 c Raisins (dark or light)
• 1 c Chopped walnuts
• 2 lg Eggs
• 2 ts Vanilla extract
• 1 c Barley flour, found in –
• Health food store
• 1 tb Baking powder
• 1 ts Ground allspice
• 1 ts Ground cinnamon
• 1 ts Grated nutmeg
• 1/2 ts Ground cloves

Directions
1. Pour strawberry juice into a large bowl. Add the dried fruit and mix well. Let it stand for at least 1 hour, or until most of the liquid is absorbed. 2. Add the walnuts, eggs, and vanilla extract to the fruit mixture and beat well. 3. Sift together the flour, baking powder and spices. Add the flour mixture to the fruit mixture and beat lightly with a wooden spoon. 4. Turn the batter into two 8-1/2 x 4-1/2 x 2-1/2 inch loaf pans thich have been sprayed with a bakers coating of grease and flour. 5. Bake at 350 degrees for 45 minutes or until a toothpick inserted in the center of the loaf comes out clean. Let cool for 10 minutes in the pan and then place on racks to finish cooling. Yield: 2 Loaves (24 servings) 1 Slice = 125 Cal, 2.4 g Pro, 22.3 g Carb, 3.5 g Fat, 10 mg Chol, 3.3 g sugar. Recipe By : CinnHearts File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Servings: 1 Servings
Category: Nuts | Desserts | Fruits | Cakes & coo
Ingredients

• 2 c Sugar
• 2 c Water
• 1 ts Nutmeg
• 2 c Raisins
• 1 ts Cloves
• 1 ts Cinnamon
• Boil 3 minutes Let cool –
• Add:
• 1 c Lard
• 1 ts Salt
• 4 c Flour
• 2 ts Soda
• 1 c Walnuts

Directions
Bake 350 degrees… (no time mentioned …….! (as my Mother used to tell me, “take it out, when it’s done!”) Note from Grandmother: We like it sliced thin with BUTTER! Another note: Add more nuts and candied fruit and it becomes a FRUIT CAKE! Bev Recipe By : ClayCooker File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip