6 oz Dried apricots 1 1/2 pt Vegetable stock 1 ea Orange, juiced & rind grated 1 md Cucumber 1 md Onion, finely chopped 1 tb Vegetable oil 2 ts Curry powder Salt & pepper 2 tb Pumpkin seeds, to garnish Soak the apricots in the stock with the grated orange rind for 2 to 3 hours. Add the orange juice & simemr for 45 minutes. Cut 8 thin slices from the cucumber & reserve for garnish. Peel & roughly chop the remainder. Fry the onion in the oil over medium heat for 3 to 4 minutes, stirring once or twice. Stir in the curry powder & chopped cucumber & cook for 2 minutes. Puree the apricots with the stock & the cucumber mixture. Return to the pan & heat gently. Season with salt & pepper. Serve the soup garnished with floating slices of cucumber topped with the pumpkin seeds. Black rye bread makes a good accompaniment. Pamela Westland, ""Fruit"" |
8 oz Cream cheese, cut into bits -softened 1/2 c Apricot jam 1/2 c Golden raisins -walnut halves, garnish In a food processor blend together the cream cheese and the jam until the mixture is smooth; add the raisins and pulse the motor until the mixture is just combined. Transfer the spread to a ramekin or small decorative bowl and chill it for 1 hour. Garnish the spread with the walnut halves and serve it with crackers. Makes about 1 1/2 cups. |
1 c EDEN Arame -- rinsed and soaked 18 lg Fresh mushrooms 1 ts EDEN Sesame Oil 1 md Onion 1/4 c EDEN Mirin 1 Lemon, juiced 2 tb EDEN Shoyu or Tamari 1 ts Ginger juice - (grate ginger and - squeeze out juice) Fresh parsley, minced ---------------------------------TO GARNISH--------------------------------- Red pepper or lemon slice Soak Arame for 10 minutes. Rinse well and drain. Rinse mushrooms and remove stems. Place in baking dish. Dice stems and set aside. Place Arame with soaking water in small sauce pan. If necessary add more water to cover. Bring to boil and simmer for 15 minutes. Drain. Squeeze out liquid from Arame and mince. Heat oil in small pan and saute onion and mushroom stems for 3-5 minutes. Add Arame. Combine Mirin, Shoyu, lemon, and ginger juice. Pour half over Arame mixture and simmer until liquid evaporates. Stuff mushroom caps with Arame mixture; pour remaining marinade over mushroom caps. Cover and bake at 350 F for 20-25 minutes. Garnish. Be careful not to overcook; mushrooms will shrink. by Mary Estelle Prep Time: 40 minutes Yield: 6 Servings Sea vegetables ran be added to soups or salads, cooked alone or with other vegetables, and even brewed into teas. Their versatility in the kitchen is as wide as the ocean. When dried, the succulence and qualify of sea vegetables is not as apparent as when fresh, so it is important to choose a brand you can trust. Eden (TM) brand sea vegetables are the highest quality available, harvested from clean Northern waters. Copyright 1995 Eden Foods, Inc. |
| Ingredients | |||
| 2 | pound | monterey jack cheese | |
| 2 | pound | sharp cheddar cheese | |
| 2 | pound | hot pork sausage | |
| 1/2 | cup | bisquick mix | |
| 1 | each | egg | |
| 1 | pk | pork flavor shake 'n bake | |
| 20 | each | whole jalapeno peppers | |
Directions: | |||
| Slice peppers in half lengthwise and scrape out all the seeds (wear gloves). Try to keep both halves near each other as you have to put them back together later. Mix bisquick, raw sausage & cheddar cheese. Stuff each pepper with Monterey Jack cheese and put the halves back together. Grab a handful of bisquick mixture and mold around pepper in shape of elongated egg. Use enough to cover pepper well. Dip armadillo egg in beaten egg and roll in Shake 'n Bake. Bake on broiler pan (can use cookie sheet) at 350 degrees for 25 minutes or until crisp. | |||
1/2 tb Oil 2 tb Green Onions(Chopped) 1 oz Crabmeat 1 oz Cream (Heavy - 32% M.F.) 1/2 ts Italian Herbs 1 Artichoke Bottom (cooked) 1/4 c Mushrooms (Sliced) 1 oz White Wine 1 pn Salt & White Pepper 3 tb Hollandaise-recipe to -follow -----------------------------SAUCE HOLLANDAISE----------------------------- 1 Egg Yolk 2 oz Butter (Melted) Cayenne Pepper to taste 1/2 ts White Wine 1/8 ts Lemon Juice Heat oil in a fry pan. Add onions, artichoke and mushrooms and saute until softened. Add crab, wine and herbs, cook over medium heat until wine has reduced by 2/3. Add cream and cook until sauce thickens to sauce consistency. Season with salt and white pepper. Sauce Hollandaise Place egg yolk in a stainless steel bowl, add wine. Place bowl over pot of water, rolling at a gentle simmer. Whisk mixture constantly until it starts to thicken. Remove bowl from heat, and SLOWLY whisk in melted butter. Finish with lemon juice. Assembly: Place Artichoke bottom in center of plate. Fill with crab mixture. Spoon hollandaise sauce over top. Brown with broiler in oven, if desired. |
| Ingredients | |||
| 4 | each | eggs, beaten | |
| 2 | pound | cheddar cheese, grated | |
| 12 | oz | marinated artichokes, jars, cut-up | |
| 1 | salt, to taste | ||
| 1 | pepper, to taste | ||
| 1 | tabasco, dash to taste | ||
| 3 | each | green onions, chopped fine | |
| 6 | each | soda crackers, crushed | |
| 1 | each | clove garlic, crushed | |
Directions: | |||
| Saute onions and garlic in artichoke oil; then drain. Mix all ingredients and spread in greased 8x8 inch pan. Bake at 325 for 30 min. Can be baked, frozen and re-heated. This recipe was a great success at a party Christmas Eve. | |||
3/4 lb Scallops, bay, washed 1 c Bread crumbs, fresh, fine 3 tb Parsley, fresh, minced 1/2 ts Tarragon, dried 1/4 c Celery, minced 2 Garlic, cloves, minced 28 oz Artichoke bottoms, drained (2-14 oz cans) Oil, canola, for brushing On grill rack Mix scallops, bread crumbs, parsley, tarragon, celery and garlic in a bowl. Gently mound filling into artichoke bottoms. Prepare grill. When coals are hot, set artichokes on grill rack, brushed with oil, about 4 to 6 inches from heat source. Cover grill. Cook stuffed artichokes for about 3 minutes or until scallops are opaque. Using a long-handled spatula, transfer artichoke bottoms to serving dish. Serve hot. |
18 sl Soft white bread; crusts -removed 3 tb Unsalted butter; melted 6 oz Marinated artichoke hearts -drained & finely chopped 3 tb Mayonnaise 1 tb Scallion; finely chopped -chop some of tops/garnish 1/4 c Parmesan cheese; grated 1 tb Parmesan cheese; grated Roll each bread slice flat with a rolling pin and trim it to form a 2 1/2"" square. Brush both sides of the squares lightly with the butter and fit th squares into gem muffin tins, pressing the bread against the sides of the tins. Bake the croustades in the middle of a preheated 350 deg. oven 12-14 minutes, oruntil the edges are pale golden. These may be made 2 days in advance & kept in an airtight container. In a bowl stir together the artich hearts, mayonnaise, 1 tb of the scallion, 1/4 c of the Parmesan, and salt & pepper to taste. Divide the mixture by heaping teaspoons among the croustad and sprinkle the remaining Parmesan on top. Broil the croustades under a preheated broiler about 6"" from the heat, being careful not to let the croustade edges burn, for 1 minute, or until the filling is bubbling. Garni the croustades with the scallion green and arrange 3 of them on each of 6 small plates. From Best of Gourmet 1992. |
| Ingredients | |||
| 14 | oz | artichoke hearts, 1 cn, * | |
| 1/4 | cup | parmesan cheese, grated | |
| 1/4 | cup | romano cheese, grated | |
| 1 | cup | mozzarella cheese, shredded | |
| 1 | each | garlic clove, small, minced | |
| 1/2 | cup | mayonnaise | |
| 1 | paprika | ||
Directions: | |||
| * The artichoke hearts should not be marinated artichoke Hearts. Just the plain ones. Rinse and rain the artichoke hearts, then remove and discard the fuzzy chokes. Chop the artichoke hearts. Mix all of the ingredients, blending well and place in a greased 1 1/2 quart casserole. Dust the top of the mixture lightly with paprika. Bake at 325 degrees F. for 25 minutes and serve hot in a chafing dish. Makes about 3 cups of dip. SUGGESTED DIPPERS: French Or italian Bread, Water Crackers, Snow Peas, carrots, Salami Slices, Seafood Chunks | |||
| Ingredients | |||
| 1 | cup | parmesan cheese | |
| 1 | cup | mayonnaise | |
| 1 1/2 | cn | artichoke hearts | |
| 1 | garlic powder | ||
Directions: | |||
| Combine equal amounts parmesan cheese and mayonnaise. Add garlic powder. Add artichoke hearts and combine with cheese mixture. May be served cold or heated 10 to 20 minutes in 350F oven or until cheese is melted (do not heat in microwave). Serve with chips or as a spread on french bread. | |||
1 cn Artichoke heats unmarinated 4 oz Green chiles 1 c Mayonnaise(no salad dressing 1 c Parmeasan cheese Drain artichoke hearts and break apart. Cut up green chiles. Mix all ingredients together. Bake at 350F for 30 minutes. Serve wit tostada chips. |
10 oz Frozen artichoke hearts 1 c Sour cream 1 c Mayonnaise 1/2 c Grated Parmesan cheese PREHEAT OVEN TO 375F. Defrost artichoke hearts and drain. Mix together sour cream, mayonnaise and Parmesan cheese. Add artichoke hearts and mix thoroughly. Turn into a baking dish and bake until hot and bubbly. Makes 3 Cups |
28 oz Canned artichoke hearts 1/4 c Butter or margarine Flour 1/3 c Butter or margarine, -melted -Vinaigrette Dressing -(recipe) 1. Drain liquid from artichoke hearts and discard. 2. In a small, heat-resistant, non-metallic bowl melt the 1/4 cup butter or margarine in Microwave Oven 30 seconds. 3. Dip artichoke hearts in melted butter and then lightly coat with flour. 4. Place the 1/3 cup melted butter or margarine in a 10-inch, heat-resistant, non-metallic pie pan or non-metallic skillet. 5. Place flour-coated artichokes in melted butter and heat, uncovered, in Microwave Oven 8 minutes. Turn artichoke hearts as needed to brown lightly. 6. While artichoke hearts are cooking, prepare Vinaigrette Dressing II (see recipe). 7. Just before serving, pour dressing over artichoke hearts. |
| Ingredients | |||
| 1 | cup | salad macaroni | |
| 6 | oz | marinated artichoke hearts | |
| 4 | pound | mushrooms, sliced | |
| 1 | cup | halved cherry tomatoes | |
| 1 | cup | med pitted ripe olives | |
| 1 | tablespoon | parsley | |
| 2 | teaspoon | dry basil | |
Directions: | |||
| Cook macaroni according to package; drain well, rinse with cold water and drain again. Turn into a large bowl. Add artichokes and their liquid, mushrooms, cherry tomatoes, olives, parsley and basil; toss gently. Cover and refrig for at least 4 hours. Before serving, season with salt and pepper to taste. | |||
12 oz Canned Artichokes 1 Small Onion, Minced 4 Large Eggs 8 oz Mozzarella Cheese 1/4 c Dried Bread Crumbs 2 tb Chopped Parsley 1/4 ts Salt 1/4 ts Pepper Non-Toxic Flowers To Garnish Drain liquid from 1 jar of artichokes into 1-puart saucepan. Drain liquid from second jar of artichokes and discard. Finely chop all artichokes; set aside. Grease 12 inch by 8 inch baking dish. In liquid in saucepan, over medium heat, cook minced onion until tender. In medium bowl, with fork, beat eggs until blended. Stir in cooked onion and chopped artichokes, mozzarella cheese, bread crumbs, parsley, salt and pepper. Spread mixture evenly in baking dish. If not baking right away, cover and refrigerate. ABOUT 1 HOUR BEFORE SERVING; Preheat oven to 325?F. Bake artichoke mixture 30 to 35 minutes until set and lightly browned. Cool 15 minutes in dish on wire rack. With knife, cut lengthwise into 4 strips then cut each strip crosswise into 6 pieces. Arrange appetizer on platter; garnish and serve. MAKES 24 HORS D'OEUVRES. |
1 lg Onion 1 Garlic clove, minced 4 Eggs (beaten) 1/4 c Bread crumbs 2 Jars of artichoke hearts, Chopped (not liquid) 1 1/2 ts Oregano Salt, pepper to taste ds Tabasco 2 c Shredded cheddar cheese Saute the onion and garlic in marinade from 1 jar of artichoke hearts. Beat the eggs and add bread crumbs, artichoke hearts (chopped), oregano, salt and pepper, Tabasco, onion and garlic mix, shredded cheddar cheese. Pour into a 9 x 13 inch or 7 x 11 inch pan; cook for 30 minutes at 325 degrees. |
1 lb Ground Lamb 4 tb Fresh Asian or reg. Basil - (finely chopped) 3 tb Minced Fresh Coriander 1 tb Finely chopped Ginger 2 ts Finely chopped Garlic 1 ts Salt 2 ts Sichuan Peppercorns - roasted and ground 2 ts Coarse. chopped dried chiles 1 tb Light soy sauce 1 tb Dark soy sauce 2 tb Rice wine or dry sherry 2 ts Chinese sesame oil 1/2 lb Caul fat or crepinette This is an Asian twist on a French appetizer. Caul fat can be ordered from your local butcher. SOAK THE CAUL FAT in a bowl of cold water; this will allow the caul fat to unravel easily. In a medium-sized bowl, mix the ground lamb with all the ingredients except the caul fat. Cut the caul fat into 20 (5-inch) squares. Lay out a square of caul fat and place several tablespoons of lamb mixture onto one end. Fold the sides in to form a package. Repeat until you have used up all the lamb. Recipe can be done ahead to this point and refrigerated. Wrap the crepinettes well in plastic wrap and refrigerate. Approximately 40 minutes before you are ready to cook, make a charcoal fire and, when the coals are ash white, grill the crepinettes for about 8 minutes on each side, or until they are done (firm to the touch). Makes 6 to 8 Servings |
3/4 sm Onion, minced Salt 1 1/2 ts Capers, rinsed & chopped 1 ts Lemon juice Salt & pepper 1 ea Mint leaf 1 lb Thin asparagus Place onion & salt in a bowl large enough to hold the asparagus. Mix well & let steep for 30 minutes. Add the capers, lemon juice & mint leaf & marinate for at least 1 hour. Mix thoroughly from time to time. Meanwhile, bring an asparagus cooker to a boil & cook the asparagus until tender but still crisp, about 3 minutes. Drain. Toss the still warm asparagus with the marinade & add salt & pepper. Toss gently & serve. |
1/4 c Finely chopped almonds 1/2 c Butter 1 t Tarragon vinegar 20 oz Frozen asparagus spears, -cooked and drained 1. In a small, heat-resistant, non-metallic bowl, place almonds and butter. 2. Heat, uncovered, in Microwave Oven 1 1/2 minutes or until nuts are lightly browned. 3. Stir in vinegar. 4. Pour sauce over hot or cooled asparagus. |
1 c Mayonnaise 1 tb Lemon juice - fresh 1 1/2 ts Tomato paste 1 1/2 ts Shallot - minced 1/2 ts Dijon mustard 1/4 ts Pepper 1 lb Asparagus - trimmed 8 oz Crabmeat - cooked 4 lg Boston lettuce leaves - or -butter lettuce leaves Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: *DIRECTIONS* Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and pepper in medium bowl. Cover and refrigerate until ready to use. (Can be prepared 3 days ahead.) Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Transfer to bowl of ice water and cool. Drain and pat dry. mix crabmeat into mayonnaise. Season to taste with salt. Arrange 1 lettuce leaf on each plate. Top with asparagus. Spoon crabmeat mayonnaise over and serve. Bon Appetit, April, 1991. |
3 cn Whole green asparagus,17 oz Each, vertically packed Lettuce leaves Homemade mayonnaise, or Commercial mayonnaise -thinned with Light cream 2 Hard cooked eggs, sieved 1. Drain asparagus, trying to keep spears whole. 2 Place lettuce leaves on 8 salad plates and arrange asparagus on lettuce leaves, or asparagus may be placed in a vegetable bowl. 3. Place a spoonful of mayonnaise over asparagus. 4. Garnish with hard cooked egg. 5. Chill before serving. |
1 lb Thin asparagus, end trimmed -and stalks peeled to the -tip, if thick 1/2 Head red-leaf lettuce 1/4 c Rice wine vinegar 2 tb Soy sauce 1/2 ts Sugar 1/4 ts Dried red pepper flakes 3 tb Corn oil 4 ts Sesame seed oil Coarse salt 1 ts Unsalted butter 1/4 c Raw sunf" "142","Appetizers","Asparagus with Hazelnuts & Tarragon Vinaigrette","
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