Hot Food & Recipes

Servings: 1 Servings
Category: Ww | Desserts
Ingredients

• 3/16 c Apple juice
• 1 1/2 oz Grape nuts
• 1 c Weight Watcher Vanilla Ice

Directions
-Cream ds Cinnamon Pour apple juice over Grape Nuts and heat in microwave for about 35 seconds. Sprinkle with cinnamon. Top with ice cream. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 8 Servings
Category: Uncatagoriz | Two fat lad
Ingredients

• 1 Shoulder lamb; about 4
• -pounds
• 2 cn Haricots verts
• 1/2 pt White wine
• 2 lg Onions
• 10 Shallots
• 6 Tomatoes; quartered
• 3 tb Tomato puree
• 10 Cloves garlic peeled; whole
• Black peppercorns
• Salt
• 2 Bay leaves
• 3 Branches rosemary

Directions
Put shoulder into large ovenware pot. Cover with haricots verts, the liquid, the wine, onions and shallots roughly chopped, the tomatoes, tomato puree, the garlic, crushed peppercorns and salt to taste. Tuck in the bay leaves and rosemary. Cover the casserole and cook for 4 hours in a 275 degree oven, then increase the temperature to 425 degrees for 1 more hour. Have a look at it now and then to make sure it is not drying out. At the end of cooking the meat will fall off the bone. Serve in soup plates with bread and salad. Formatted by suechef@sover.net Recipe by: TWO FAT LADIES #FL1A02 Posted to MC-Recipe Digest V1 #789 by Sue on Sep 18, 1997

Servings: 6 Servings
Category: Uncatagoriz | Two fat lad
Ingredients

• 2 lb Filet or sirloin of beef
• 2 tb Oil
• 1 bn Spring onions; chopped
• 2 Cloves garlic; chopped
• 1 Piece ginger root the size
• -of your thumb, chopped
• 1 tb Soy sauce
• 1 bn Fresh coriander; chopped
• 2 Fresh chilies; chopped
• 1 Piece lemon grass; roughly
• -chopped
• 2 cn Coconut milk
• 1 Lime; juice of

Directions
Heat a heavy frying pan and sear your piece of meat, remove. Heat the oil in the same pan and saute the spring onions, garlic and ginger until softened. Add the soy sauce, half of the coriander, and the chilies. Place the sealed meat in a roasting tin. Pour over the fried vegetable mixture. Add the lemongrass and pour the coconut milk and lime juice over the meat. Cook in a preheated oven at 350 degrees for 40 minutes. Place beef on a serving dish. Strain the sauce, add the rest of the chopped coriander and pour over the meat. Serve immediately. Formatted by suechef@sover.net Recipe by: TWO FAT LADIES #FL1A02 Posted to MC-Recipe Digest V1 #789 by Sue on Sep 18, 1997

Servings: 1 Servings
Category: Yeast | Breads
Ingredients

• 1 pk Dry yeast
• 1 c Warm water –105?to 115?/li>
• 3 tb Sugar
• 2 tb Shortening
• 1 Egg
• 1/2 ts Salt

Directions
3 1/2 c c all-purpose flour; up to 3 Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Add sugar, shortening, egg, salt, and half of flour; beat at low speed of an electric mixer until smooth. Gradually stir in enough remaining flour to make a soft dough. Place dough in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85

Servings: 14 Servings
Category: Zz- | Passover ( | Stuffings)
Ingredients

• 1 lg Onion; peeled and minced
• -(about 1 cup)
• 2 Ribs celery; diced fine
• 2 tb Olive oil
• 2 Cloves garlic; smashed and
• -peeled, minced
• 7 c Matzo farfel; (OR about 10
• -boards finely broken
• -matzos)
• 1/4 ts Ground white pepper
• 1 tb Hungarian paprika
• 1/2 c Egg substitute or 3 extra
• -large egg whites
• 1/4 c Chopped Italian flat-leaf
• -parsley
• 2 c Defatted sodium-reduced
• -chicken broth; (Use 3 cups
• -broth if you like it
• -moist.)

Directions
1. Saute the onion and celery in the oil in a covered non-stick saute pan for 3 to 5 minutes. Remove the cover, add the garlic, and continue to saute until wilted and tender. (Do not brown.) 2. Add the matzo farfel and stir until lightly toasted. 3. Combine the seasonings, egg substitute, parsley and chicken broth in a bowl. 4. Add to the matzo mixture, mix, and use to stuff the bird under the skin and/or in the seasoned body cavity. Secure with toothpicks or metal skewers. Linda’s note: I made this recipe in a greased casserole dish and baked it (covered with foil) at 325 degrees F for approximately 45 minutes. Uncovered it and continued baking until top was lightly browned…. I have made the mushroom and nut variations- both were delicious. VARIATIONS: Mushroom Stuffing: Saute 2 cups sliced fresh mushrooms with the onion. You may add 1 tsp of crushed dried thyme or 1 tbsp of chopped fresh thyme to this mixture. Nut Stuffing: One cup coarsely chopped toasted walnuts and/or almonds may be added to the onion with the matzo farfel. Fruit Stuffing: Ten, drained pitted chopped prunes or apricots; 2 cups peeled, cored and diced apples; 1/2 cup dark raisins may be added with the seasonings and broth. Source: Harriet Roth’s Deliciously Healthy Jewish Cooking p. 83 Penguin Group, NY 1996 ISBN 0-525-9391-8 Recipe by: Harriet Roth’s Deliciously Healthy Jewish Cooking p. 84 Posted to MC-Recipe Digest by Linda Shapiro on Apr 7, 1998

Servings: 4 Servings
Category: Uncategoriz
Ingredients

• 1 Box Uncle Ben’s Country Inn
• -Rice Dishes Broccoli au
• -Gratin
• 2 c Boiling water
• 4 Frozen chicken breasts;
• -boneless/skinless
• 1/4 ts Garlic powder
• 2 c Frozen broccoli
• 1 c Cheddar cheese; shredded

Directions
Heat oven to 425

Servings: 36 Servings
Category: Z- | Purim
Ingredients

• 2 lb Unbleached all-purpose flour
• 2 Whole eggs
• 3 Egg yolks
• 1 c Unsalted butter or pareve
• -margarine
• 2 tb Dry yeast
• 4 tb Water
• 1 3/4 c Potatoes (still warm);
• -peeled and boiled
• 1 c Sugar
• 1 ds Salt
• 1 ts Vanilla
• Rind of 1 lemon
• 2 tb White wine; (up to 3 tbsp)

Directions
—————————–POPPY-SEED FILLING—————————– 1 lb Sugar 1/2 c Water 1 lb Poppy seeds 2 Egg whites 1 ts Vanilla Rind and juice of 1 lemon Rind and juice of 1 orange 2 tb Rum 4 oz Raisins 2 oz Figs; chopped Cinnamon to taste 2 c Apricot or rasbperry jam 1/2 c Unsalted butter or pareve -margarine——————————–NUT FILLING——————————– 2 c Walnuts; ground 1 3/4 c Sugar 1 ts Vanilla Rind and juice of 1 lemon Rind and juice of 1 orange 2 tb Rum 1/2 c Raisins 4 Figs; chopped 1 ts Cinnamon; or to taste 1 c Orange marmalade or apricot -jam 2 lg Egg whites 1. Place the flour in a large bowl and make a well in the center. 2. Put the whole eggs plus 1 egg yolk into the center and blend with your fingers. 3. Add the softened butter or margarine and knead together. 4. Dissolve the yeast in the warm water and then add to the potatoes. The warm potatoes will help to activate the yeast. Puree the potatoes and add to the flour mixture. 5. Add the sugar, salt, vanilla, lemon rind and enough wine to bind the ingredients together. Knead well until a firm, smooth dough is achieved. (You can divide the dough and work it in the food processor.) 6. Divide into 6 round balls and let stand, covered, while you make the filling, about 45 minutes. Preheat the oven to 325 degrees F. 7. When the filling (see below) is ready, punch the dough and divide each ball of dough again into 6 or 7 round balls. Or proceed, if you prefer, with the large rolls, which can be sliced into small individual pieces. 8. If you are making small cookies, roll the dough out and cut circles 3- inches in diameter. Then put 1- 1/2 tbsp filling in a line down the center, leaving a 1/2- inch border. 9. Fold the top and bottom of the circle over to cover the ends of the filling. Then take the left side and fold over 2/3 of the dough to cover the line of the filling. Fold the right side over to the left edge. Press the sides together at the center and edges, as if you were tucking a baby into his blanket. Place on an ungreased cookie sheet. Brush with remaining 2 egg yolks. 10. To make a large kindli, take one of the original 6 balls and roll out the dough into a circle about 7- inches in diamter. Smear with the filling. Fold the top and bottom over into 1- inch flaps. Then roll from one side like a jelly roll. Pinch down the edges. Brush with the egg yolks and place on an ungreased cookie sheet. 11. Bake about 30 to 45 minutes, until golden brown. Halfway through cooking, it is a good idea to brush more egg yolk on the kindli to achieve a lovely glazed effect. Makes 6 large or 36 small kindli. *The following two fillings will EACH make enough for the entire dough recipe. POPPY-SEED FILLING: 1. Combine the sugar and water and simmer while stirring over low heat. continued in part 2

Servings: 12 Servings
Category: Z- shabbat | Breads- cha | Puddings an
Ingredients

• 2 1/2 c 2% low-fat milk
• 1/2 c Dried tart cherries
• 1/2 c Golden raisins
• 1/2 c Fat-free sweetened condensed
• -milk
• 2 ts Vanilla extract
• 1 ts Cinnamon
• 1/2 ts Freshly grated nutmeg
• 1/4 ts Salt
• 3 lg Eggs
• 8 c Cubed challah or other egg
• -bread, 1-inch cubes (about
• -1/2 loaf)
• Cooking spray
• 2 tb Sugar

Directions
1. Preheat oven to 325 degrees F. 2. Combine the first 9 ingredients in a large bowl. Add challah cubes, tossing to coat. Let challah mixture stand 30 minutes, stirring ocassionally. 3. Coat an 11 x 7- inch baking dish with cooking spray. 4. Spoon the challah mixture into the dish and sprinkle with sugar. 5. Bake for 55 minutes or until pudding is set. Let pudding stand 15 minutes before serving. Recipe taken from an article entitled “Sweet Remembrances” by Greg Patent. Recipe by: Cooking Light Magazine October 1997 p. 121 Posted to JEWISH-FOOD digest V97 #307 by Linda Shapiro on Nov 24, 1997

Servings: 6 Servings
Category: Uncategoriz
Ingredients

• 12 Frozen chicken tenderloins;
• -boneless/skinless
• 2 c Water
• 1 cn Chili beans; undrained (15
• -ounce)
• 1 c Salsa
• 1/2 c Green bell pepper; chopped
• 2 c Uncle Ben’s Instant Rice
• 2 c Mexican-style cheese;
• -divided, shredded
• 2 c Bite-size tortilla chips

Directions
Spray large skillet with nonstick cooking spray. Add chicken, cook over medium high heat 12 to 15 minutes, or until light brown and juices run clear. Add water, beans, salsa and bell pepper. Bring to a boil, add rice and 1 cup cheese. Cover, remove from heat; let stand covered 5 minutes, or until liquid is absorbed. Top with tortilla chips and remaining 1 cup cheese; let stand covered 3 to 5 minutes, or until cheese is melted. Typed and Busted by Carriej999@AOL.com Recipe by: Tyson and Uncle Ben’s Posted to MC-Recipe Digest by Carriej999 on Mar 28, 1998

Servings: 6 Servings
Category: Uncatagoriz | Two fat lad
Ingredients

• 2 1/2 oz Walnuts; shelled
• 2 Cloves garlic; peeled
• Salt
• Freshly ground pepper
• 1/4 pt Walnut oil
• 1 bn Parsley; chopped
• 6 Chicken breasts
• 1/2 pt Plain yoghurt
• Lemon juice
• Cooking oil

Directions
In a food processor grind the walnuts and garlic. Add 1 tablespoon cold water to help. Season with salt and pepper and slowly beat in the oil until you have a thick sauce almost like a mayonnaise. Stir in the parsley. Marinate the chicken breasts in the yoghurt, seasoned with salt, pepper and lemon juice for 1/2 hour. Wipe off surplus yoghurt. Heat some oil in a frying pan and pan fry the chicken for about 3 minutes each side to sear. Spoon over the aillade and cook over low heat until chicken is done. Formatted by suechef@sover.net Recipe by: TWO FAT LADIES #FL1A02 Posted to MC-Recipe Digest V1 #789 by Sue on Sep 18, 1997