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Appetizers
 
Apricot and Cucumber Soup

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

 
Apricot Raisin Spread Davis

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

 
Arame Stuffed Mushroom Caps

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

 
ARMADILLO EGGS

Ingredients
2poundmonterey jack
 
Artichaud Dieppoise

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

 
Artichoke Appetizer

Ingredients
4eacheggs,
 
Artichoke Bottoms with Bay Scallops

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 Croustades

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

 
ARTICHOKE DIP

Ingredients
14ozartichoke hearts, 1
 
Artichoke Dip 1

Ingredients
1cupparmesan cheese
 
Artichoke Dip Ii

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

 
Artichoke Dip Iii

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,

 
Artichoke Hearts Vinaigrette

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.

 
Artichoke Pasta Salad

Ingredients
1cupsalad
 
Artichoke Squares #1

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

 
Artichoke Squares #2

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

 
Asian Crepinettes

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

 
Asparagi Di Campo (Cold Marinated Asparagus)

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

 
Asparagus Almondine

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

 
Asparagus and Crabmeat Salad

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 -

 
Asparagus Salad

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 Salad with Vinaigrette Chinoise

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

 
Asparagus with Hazelnuts and Tarragon Vinaigrette

1 lb Fresh asparagus, trimmed

1/4 c Minced shallots

3 tb Tarragon-white wine vinegar

4 ts Chopped fresh tarragon OR

1 1/4 ts Dried tarragon

1 ts Dijon mustard

7 tb

 
Asparagus Wrap

10 Asparagus Spears

2 tb Dijon Mustard

1 tb Reduced-Calorie Mayonnaise

10 sl Bologna (large)

Trim the bottom end of the asparagus and blanch with boiling water. Blend the

 
Aubergine and Sesame Pate

1/2 md Aubergine

1 Crushed garlic cloves

1 1/2 tb Tahini

1/4 Juice of 1 lemon

1 tb Olive oil

Seasoning

 
Aubergine and Sesame Pate

1/2 md Aubergine

1 Crushed garlic cloves

1 1/2 tb Tahini

1/4 Juice of 1 lemon

1 tb Olive oil

Seasoning

 
Aubergine Pate

2 md Aubergines

2 Cloves garlic crushed

15 ml 1 tbsp oil

30 ml 2 tbsp pomegranate juice or

Orange juice. 25 ml Half tsp paprika.

pn Chili seasoning. Prick the aubergines

 
AUSSIE: ROSEVILLE TEA SANDWICHES

Ingredients
1/4cupmayonnaise
 
Avocado and Orange Salad with Walnuts

1/4 c Walnuts, chopped

1 sm Sweet orange, sectioned

1/2 md Firm ripe avocado, diced

1/2 c Turnip, diced

Red leaf lettuce, torn, -- as needed

 
Avocado Pear with Crab, Pear, Peach and Primroses

2 ea Avocadoes

8 oz Crab meat; 225

1 ea Pear; ripe

1 ea Peach; ripe

1 tb Primrose petals; freshly

-picked -----------------------------CREAMY

 
Avocado Soup

2 Large avocados

2 c Chicken broth

Salt, pepper 2 c Whipping cream

2 T Cognac

2 T Sherry

Frozen avocado shell cups Peel avocados and dice pulp. Puree pulp in blender

 
Avocado Stuffed Tomatoes

4 ea Fresh tomatoes

1 ea Ripe avocado

2 dr Lemon juice

1 pn Chili powder

1 sm Handful of alfalfa sprouts

2 tb Chopped celery or green bell

-- pepper 1 ts Chopped parsley

 
Avocado Terrine

--Terrine Mix-- 4 Avocado peeled, seeded

-mashed. 2 t Dijon Mustard

1 t Worcestershire sauce

Lemons to Squeeze 1/2 pt Whipping Cream

1 Avocado peeled, rubbed with

-lemon and

 
Avocado Torey

2 Avocados

Romaine lettuce leaves 1 ts Salt

1/2 ts White pepper

1/2 ts Dried oregano

1 Cl Garlic; minced

1 Fresh thyme; (optional)

2/3 c Olive oil

1 tb Red wine

1

 
Avocado And Scallop Ceviche

1/2 c Fresh lime juice

3 tb Peanut oil or vegetable oil

24 Green peppercorns; crushed

Salt Freshly ground black pepper 3/4 lb Sea or bay scallops

- finely chopped 1 lg Ripe

 
Avocados with Roquefort

2 1/2 oz Roquefort cheese

1 tb Minced fresh parsley

3 tb Olive oil

3 tb Fresh lemon juice

Salt Freshly ground white pepper 2 Avocados

Boston lettuce leaves Sliced ripe

 
Aztec Pyramid Avocado Dip

3 ea Avocado; *

2 tb Lemon Juice

1 c Cream Cheese; Softened

2 c Sour Cream

1 1/3 oz Taco Seasoning Mix; 1 Pkg

2 c Cheddar; Sharp, Shredded

3 c Fresh Tomatoes; Fine

 
Baba Gannouj (Joel Rapp)

6 lg Eggplants

2 Lemons, juiced

2 tb Tahini

Salt 1 lg Garlic clove

1/4 c Chopped parsley, fresh

2 tb Olive oil

Cook eggplants whole on all sides, turning as necessary til

 
Baba Gannouj I

6 lg Eggplants

2 Lemons, juiced

2 tb Tahini

Salt 1 lg Garlic clove

1/4 c Chopped parsley, fresh

2 tb Olive oil

Cook eggplants whole on all sides, turning as necessary til

 
Baba Ganouj

6 lg Eggplants

2 ea Lemons, juiced

2 tb Tahini

Salt 1 lg Garlic clove

1/4 c Chopped parsley, fresh

2 tb Olive oil

Cook eggplants whole on all sides, turning as necessary

 
Baba Ganoush

1 1/2 lb Eggplant

3 tb Lemon juice

1 ts Salt

2 ts Minced fresh garlic

3 tb Sesame tahini

-- (optional: substitute -- yogurt or sour cream) 1/4 c Chopped parsley

1/2 c

 
Baba Ghannouj

1 x Med Eggplant, peeled *

1/4 c Tahini

1 T Lemon juice

1 x Clove garlic

1/4 t Black Pepper

1 ds Ground Cumin

2 T Sesame seeds

2 T Finely chopped fresh Parsley

*

 
Baba Ghannuj (Eggplant Appetizer)

1 Large eggplant

1 Clove garlic; crushed

1 ts Salt

1/4 c Tahini; Sesame Seed Paste

2 tb Water

1/4 c Lemon juice

Lemon wedges Parsley Olive oil Set oven to 375F. Wash

 
Baby Hot Browns

1 Chicken bouillon cube

1/4 c Hot water

3/4 c Half and half

3 tb Unsalted butter

2 tb Flour

1 c Grated Swiss cheese

5 Strips of bacon (cooked and

Crumbled) 1 lg Onion,

 
Baby Pear Tomatoes and Brie

4 1/2 oz Round Brie cheese

Coarsely cracked black -pepper 7 oz Baby pear tomatoes (red and

-yellow) 1 To 2 Tbsp. snipped fresh

-herbs (choose from basil, -oregano, marjoram, Fresh

 
Baby Potatoes Coated with Almonds

3 lb Baby new potatoes

2 tb Almond oil

2 ea Jalapeno peppers, seeded &

-- minced 2 tb Grated ginger

1/2 c Powdered almonds*

2 tb Cilantro, minced

Salt & pepper

 
Bacon and Cheese Eggs

6 Hard cooked eggs

3 tb Mayonnaise

2 sl Crisp bacon

2 ts Vinegar

1/4 c Grated cheddar

1/8 ts Salt

Mash egg yolks and stir with bacon, cheese, mayonnaise, vinegar and

 
Bacon And Smoked Oysters

Ingredients
2cnsmoked oysters
 
BACON ROLL UPS

Ingredients
6ozcream cheese, with
 
Bacon Cheese Dip

1/2 c Sour cream

1/4 lb Cheese, Roquefort

3 oz Cream cheese

1/4 ts Tabasco sauce

4 sl Bacon

- cooked crisp 1 sm Garlic cloves

- diced 1/4 ts Celery seed, whole

Put all

 
Bacon Olive Hot Appetizer

6 ea Bacon (fry, drain,crumble)

1 c Ripe Olives (chopped)

1/2 c Green onion tops (chopped)

1 1/2 c Sharp Chedar Cheese (shred)

1 ts Curry

1/2 c Mayonnaise

Mix all

 
Bacon Onion Cheesecake

2/3 c Stone-ground wheat cracker

- crumbs 1/3 c Walnuts, finely chopped

2 tb Butter, softened

8 sl Bacon

1/2 c Onion, chopped

1 tb Bacon drippings

24 oz Cream cheese,

 
Bacon Wrapped Shrimp

8 oz Canadian bacon,

12 ea Shrimp, med, shelled

1 x -12 slices

1 ea Red bell pepper,

1 1/2 tb Teriyaki sauce

1 x -cut into 12 strips

1 1/2 tb Chili sauce

1 tb Hoisin

 
Baked Caramel Corn

1 c Butter

2 c Brown Sugar

1/2 c Cornsyrup

1 ts Salt

1/2 ts Baking Soda

1 ts Vanilla

6 qt Popped Popcorn

Melt butter; stir in brown sugar, cornsyrup and salt. Bring to

 
Baked Cheddar Olives

1 c Cheddar cheese, grated

2 tb Unsalted butter, softened

1/2 c Flour

1/8 ts Cayenne pepper

24 Pimiento-stuffed olives (a 3

-oz. jar) Drain olives and pat dry with towels.

 
BAKED CLAMS

Ingredients
12eachcherrystone
 
Baked Eggplant Appetizer

1 lg Eggplant

Olive oil 1 lg Onion; peeled & quartered

3 Garlic cloves; unpeeled

1 Red bell pepper

-- halved and seeded 1 ts Oregano; chopped

2 ts Lemon juice

1 tb

 
Baked Grapefruit

2 md Grapefruit

4 t Dark brown sugar

2 t Butter or margarine

4 Maraschino cherries

1. Cut each grapefruit in half crosswise. Remove any pits and cut around

each section with

 
Baked Party Dip

1 ea Round loaf dark bread

5 ea Green onions, chopped

6 ea Garlic cloves, crushed

2 tb Butter

8 oz Cheese, cream

2 c Cream, sour

12 oz Cheese, cheddar, shredded

1 cn

 
Baked Potato Chips

3 1/2 lb Red Boiling Potatoes -

Or white boiling potaotes, Cut crosswise into 1/8-inch thick slices

6 tb Butter - melted (3/4 stick)

Salt and freshly ground Pepper Position racks

 
Chicken Liver Pate

2/3 c Half&half

1 sm Onion, chopped

1 lb Chicken livers

1/4 c Flour

1 t Salt

-dash hot pepper sauce 2 T Butter

1 Clove garlic, minced

2 Eggs

2 T Brandy

1/2 t

 
Coconut Curried Wings

2 Dozen chicken wings

1/2 ts Coconut extract

4 ts Curry powder

6 tb Melted butter

1 c Milk

2 c Instant mashed potatoes

3 tb Sweetened, flaked coconut

2 Cloves garlic,

 
Crostini with Chicken Livers

2 tb Butter

Oil, olive 1 sm Onion, chopped

1 lg Garlic, clove, chopped

1/2 lb Liver, chicken, finely

-- chopped 1/2 c Wine, white

Salt Pepper 2 ts Parsley

2 1/2 oz Cream,

 
Empress Mushrooms

16 md Mushrooms

1 sm Onion, chopped

1 lg Garlic, clove, chopped

1/2 c Oil, olive

6 oz Prosciutto, OR

1 lg Ham, slice

2 ts Parsley

2 ts Marjoram

Salt Pepper 1 c

 
Feuillete D'Escargots Et Cepes Au Santenay

1/2 lb Puff Pastry **

1 lg Egg yolk

1 1/2 ts Water, cold

5 tb Butter, unsalted

1/4 c Shallot, chopped, fine

1/2 lb Mushrooms, chanterelles *

-- coarsely chopped, --

 
French Pate

2 lb Veal, shoulder, cubed

1 lb Pork, shoulder, cubed

1 lb Chicken, livers

2 ea Duck, breasts, cut in

-- strips, chicken breasts -- may be substituted 2 c Wine, white

6 ea

 
Kobeba Samakeyah

1/2 c Bulgur, fine (cracked wheat)

1/2 sm Onion, cut in half

Salt (to taste) Pepper (to taste) --------------------------------FISH FILLING-------------------------------- 1/2 lb

 
Oyster Pan Roast

2 tb Broth, clam OR

2 tb Juice, clam

2 tb Butter

1/4 ts Paprika

1 pn Celery salt

1 tb Sauce, Worcestershire

9 md Oysters, shucked with liquor

1 1/2 tb Chili sauce

 
Shrimp Pate

8 oz Softened cream cheese, cube

2 T Brandy

4 oz Cooked shrimp

2 T Soft butter

Place all ingredients in blender or food processor and blend until smooth.

 
Wheat Crackers

1 c Whole wheat flour

1/4 c Wheat germ

1 t Salt

1/2 c Water

1 c All purpose flour

1/4 c Brown sugar

1/2 t Baking soda

1/4 c Butter, softened

In a medium bowl, mix

 
Fabulous Artichoke Dip/Filling (OVO LACTO)

Ingredients
1packagefrozen artichoke
 
Abidjan Cabbage Salad

Ingredients
4cupscabbage, thinly
 
Aceitunas Rellenas Stuffed Olives

Ingredients
7 1/2ouncespitted olives,
 
Achot (Garlicky Farmer's Cheese with Walnuts)

Ingredients
1cupcheese, farmer
 
Acorn Squash with Cranberry Filling

Ingredients
4smallacorn squash
 
Acquasale (Sweet Pepper Sauce)

Ingredients
3tablespoonsolive oil
 
Adas Careh (Lentil Butter)

Ingredients
1cuplentils, uncooked
 
Ahi Carpaccio

Ingredients
1/2poundtuna, paper-thin,
 
Aioli Platter

Ingredients
1batchaioli sauce, double
 
Ajvar

Ingredients
2eacheggplants
 
Ajvar (Roasted Peppers and Eggplant)

Ingredients
12eachred new mexican
 
Alaska Vol Au Vents

418 g Canned Alaska salmon

-(pink or red) 24 ea Vol-au-vent cases

-(pre-cooked, individual) 250 g Cucumber; peeled and diced

1 ts Salt

150 ml Mayonnaise

4 tb Sour cream

 
Albondigas En Salsa Chipotle [Meatballs In Chipotle Sauce]

---------------------------------MEATBALLS--------------------------------- 1/2 lb Beef, ground finely

1/2 lb Pork, ground finely

1/3 c Onions, finely chopped

2 tb Flour

1 tb

 
All American Egg Rolls

1 qt Cooking oil

15 ea Cloves fresh garlic, peeled

1/2 c Real mayonnaise

1/2 c Softened cream cheese

2 T Prepared mustard

4 ea Polish sausages

1 Egg

1/4 t Milk

8 lg

 
Alligator Eggs

36 lg Jalapeno chilies, roasted

-and peeled 1/2 lb Cooked, peeled and deveined

-shrimp, minced 2 ts Mayonnaise

2 ts Prepared chilli sauce

2 ts Minced capers

2 ts Minced

 
Almond Fried Shrimp

1 c All purpose flour

1 pn Salt

2 c Milk

4 ea Eggs

12 ea Uncooked jumbo shrimp

1 1/2 c Sliced almonds (5 oz)

6 c Vegetable oil

Peel, devein and butterfly shrimp,

 
Almond Mushroom Pate

2 tb Margarine

Sm Onion, chopped (1/4 c) Clove garlic, minced 1 1/2 c Sliced Mushrooms (4 oz)

1/2 ts Tarragon

1 c Blanched Whole Almonds(6 oz)

1 tb Lemon juice

2 ts Soy

 
Almond Pinecones

Ingredients
1 1/4cupalmonds, whole
 
Almond Puff

Ingredients
1/2cupbutter, softened
 
Almond Stuffed Dates with Bacon

1 pk (4-oz) blanched whole

-almonds 1 lb Pitted dates

1 1/2 lb Lean thinly sliced bacon cut

-into thirds Put an almond in each date. Wrap a piece of bacon around each stuffed date

 
Anchoyade

Jim Vorheis 4 oz Flat anchovy fillets

2 md Cloves garlic, finely

-chopped 1 ts Tomato paste

1 tb To 1 1/2 tb olive oil

2 ts Lemon juice (or red wine

-vinegar) Freshly ground

 
Andouille

1 1/2 ea Yards large sausage casing,

1 x About 2-3 inches wide

4 lb Lean fresh pork

2 lb Pork fat

3 1/3 T Finely minced garlic

2 T Salt

1/2 t Freshly ground black pepper

 
Andouille #2

4 lb Pork (2 lb fat, 2 lb lean)

1 x [usually Boston butt]

1 lb Inner lining of pork stomach

1 x Or largest intestine (chitte

2 ea Cloves of garlic

3 ea Bay leaves

2 ea

 
Andouille a La Jeannine

1 c Dry white wine

2 lb Andouille or smoked sausage

2 T Honey

1 T Creole mustard

Slice andouille 1/4-to 1/2-inch thick. Mix all liquid ingredients and pour over andouille in a

 
Andouille In Comforting Barbecue Sauce

4 c Onions, finely chopped

1 c Celery, finely chopped

1 c Bell pepper, finely chopped

1 c Parsley, finely chopped

1 c Peanut oil

1 T Garlic, finely chopped

3 c Steak

 
Angel Of Death Cheese Spread

Ingredients
1poundgorganzola, or bleu
 
Anginares Me Anitho Artichokes with Dill

Karen Mintzias 12 md Globe artichokes

1 Lemon (juice only)

Lemon slices 3 tb Flour (optional)

1/2 c Chopped scallinos,white only

1/4 c Olive or other oil

1 Lemon (juice

 
Anginares Tarama

6 sm Fresh globe artichokes

1 1/2 oz Tarama; rinsed if necessary

-=OR=- 2 oz -Smoked skinned cod's roe

1 tb Finely grated onion pulp

2 lg Juicy lemons

1 c Fruity olive oil

 
Another Falafel Recipe

1 1/2 c Chick peas, cooked & drained

1 ea Onion, chopped

1/4 c Parsley, chopped

3 ea Garlic cloves, crushed

1 tb Chick pea stock

1/2 ts Baking soda

1 ts Coriander

 
Another Garlic Soup Recipe

Ingredients
1cupgarlic, peeled &
 
Antipasti Buon'Appetito

Red peppers Olives Marinated mushrooms Artichokes Parmesan cheese Garlic toast or Fresh Italian Bread Buy or make roasted red peppers, olives, marinated mushrooms and artichokes. Include a

 
Antipasto #1

Iceberg lettuce 1 cn (Large) Italian tuna,*

1 Small jar roasted red -

1 Small jar green vinegar -

Peppers,** Peppers Tomatoes, cut in wedges Pitted black olives Green olives

 
Antipasto De Verona

2 md Radicchio heads

1/4 lb Prosciutto or Bresaola

- in thin strips 1 md Celery root; in thin sticks

1/4 lb Parmesan cheese; in wedges

Salt Pepper Extra virgin olive oil Line

 
Antipasto Salad I

1 Cauliflower,small

-in small flowerettes 3 Carrots; large, thinly slic

1 Green pepper; diced

1 c Black olives

2 1/2 c Pasta; rotini

 
Antipasto Salad Platter

----------------------------------DRESSING---------------------------------- 1/2 c Olive or salad oil

1 t Salt

1/8 t Crushed red pepper

1 Clove garlic

1/4 c Lemon juice

1/4

 
Antipasto Spread

2 x 4-oz cans mushroom stems and

-pieces, drained and finely -chopped 1 14-oz can artichoke hearts,

-drained and finely chopped 1 10-oz jar pimiento-stuffed

-olives, drained and

 
Aphra De Jacques

1 1/2 lb Monterey Jack cheese

30 Cloves fresh garlic

4 c Peanut oil

1 T Italian seasoning

3 Eggs beaten

2 c All-purpose flour

3 c French bread crumbs

3 T Chopped fresh

 
Appetizer Cheese Ball

Ingredients
8ozcream cheese, room
 
Appetizer Egg Rolls

1/2 lb Pork; Boneless, Cut Julienne

1 Onion; Small, Sliced

1 c Cabbage; Green Or Chinese *

2 tb Vegetable Oil

1/2 c Mushrooms; Sliced

1/4 c Sprouts; Bean Or Alfalfa

1/4 c

 
Apple Barley Soup

2 lg Onions, thinly sliced

2 tb Vegetable oil

3 1/2 c Vegetable stock

1 1/2 c Apple cider

1/3 c Pearl barley

2 lg Carrots, diced

1 ts Thyme

1/4 ts Dried marjoram

1

 
Apple Stuffed Mushrooms **

------------------------------PATTI - VDRJ67A------------------------------ 32 lg Mushrooms, fresh

Vegetable cooking spray 3 tb Celery; finely chopped

1/2 c Apple; minced

2 tb

 
Applesauce Barbecue Sauce

1 c Thinly sliced onion

3 T Butter or margarine

2 T Lemon juice

1 T Worcestershire sauce

1 c Catsup

2 c Applesauce

1 t Salt

1. Place onions and butter in a deep, 1

 
Baked Potato Spears

3 lg Baking Potatoes

1/4 c Miracle Whip Salad Dressing

;Onion Salt ;Pepper Scrub the potatoes and cut them lengthwise into thick slices, then cut the slices into thick strips. Brush

 
Baked Stuffed Fish Ii

2 T Butter or margarine

1 md Onion, finely chopped

3/4 c Finely chopped green pepper

3 oz Can sliced mushrooms,

Broiled-in-butter, undrained 1 c Herb seasoned dressing

6 oz

 
Baked Sweet Potatoes

md Sweet potatoes 1. Select sweet potatoes for uniform shape and size. Scrub potatoes well

and pierce each potato with tines of fork. 2. Arrange on paper toweling, leaving at least 1

 
Baked Sweet Red and Yellow Pepper Wedges

2 md Size sweet red peppers

2 md Size sweet yellow pepper

1 md Size onion fine chopped

1 cn (28-oz) crushed tomatoes

-well drained 1/4 c Chopped fresh parsley

1/4 c + 2

 
Baked Tuna Chow Mein Casserole

2 T Butter or margarine

1 c Chopped celery

1/4 c Chopped onion

2 T Chopped green pepper

1 T Butter

7 oz Can tuna

10 1/2 oz Cream of mushroom soup

Condensed 1 c Chow

 
Baked Vegetable and Seafood Won Tons

1 Envelope vegetable soup mix

-15 ounces ricotta cheese 1/2 pound imitation crabmeat, chopped 1/4 teaspoon garlic powder 1/8 teaspoon black pepper 40 won ton wrappers 1 Tablespoon

 
Baklazhannaya Ikra (Eggplant Caviar Odessa Style)

1 lg Eggplant;(1 1/2 To 1 3/4 Lb)

1 md Onion; Finely Chopped

1 md Tomato; Meaty, Peeled And

-Finely Chopped 2 lg Cloves Garlic; Minced

1 tb Olive Oil

2 tb Red Wine Vinegar

 
Barbecue Bits

1 lb Franks, 1/2 " rounds

1/4 c Vinegar

3 tb Brown Sugar

1 tb Worcestershire

1 Garlic Clove, minced

1/4 ts Pepper

1 1/2 c Tomato Sauce

1 Onion, small, minced

1 tb

 
Barbecued Kabobs

2 lb Boneless pork shoulder*

3/4 c Peanut oil

1/4 c Cider vinegar

1 Garlic clove,peeled/split

1/2 t Salt

1 t Italian herbs,mixed

3 Green peppers,medium**

1 cn

 
BARBECUED SPARERIBS II

Ingredients
3poundpork, or lamb
 
Barchetta Endivia Belga E Taleggio (Endive and Taleggio Boats)

4 Belgian endive heads

1/2 lb Taleggio cheese; room temp

1/4 lb BC Smoked Salmon; thin slice

15 Prosciutto or bresaola

-cured beef slices 2 tb Fennel leaves; finely chop

2

 
Barley Egg Rolls

1 1/2 ts Salt

1 c Medium barley

2 ts Grated fresh ginger OR

1/2 ts Ground ginger

3 tb Sesame Or vegetable oil

4 Scallions, sliced

1 Red pepper, chopped

1/2 lb Bok

 
Basic Creamed Corn

3 tb Butter or margarine

3 tb Flour

1 1/2 c Warmed lowfat milk, whole

-milk or light cream 3 c Fresh corn kernels, cut

-from about 5 ears of corn Salt to taste White pepper to

 
Basic Crepe Recipe

1 1/2 c Flour

1 ts Sugar

1/8 ts Salt

3 Eggs

1 1/2 c Milk

2 tb Butter or oil; melted/cooled

Mixing crepes by hand. Sift the dry ingredients into a bowl. Break the eggs

 
Basic Fish Mousse

1/2 lb Whitefish fillets

1/2 lb Cooked lobster

2 tb Finely diced onion

1/2 ts Salt

2 tb Brandy

1 tb Tomato paste

1/2 c Egg whites

3/4 c Whipping cream

PREHEAT OVEN

 
Basic Fondue (Fondue Neuchateloise)

2 1/2 fl Dry white wine

Clove garlic 5 1/2 oz Emmental and Gruyere cheese*

1 ts Cornstarch

1/2 fl Kirsch**

Shake pepper Grind fresh nutmeg 6 oz White bread, cubed

(Note: the

 
Basil Cheese Torta with Red Bell Pepper Strips and Pine Nuts

1/2 lb Cream cheese; softened

4 tb Butter; softened

3/4 c Basil pesto

1/2 lb Provolone, thinly sliced

1/4 c Toasted pine nuts

1 Red bell pepper; roasted,

-- peeled,

 
Basil Tomato Salad

Ingredients
2tablespoonoil, olive
 
Basil Parmesan Scones

1 Recipe buttermilk bisquits

1/2 c Parmesan

1 tb Basil

Dash garlic & onion Powder, black pepper There's a bakery near me called Aunt Mary's (are you listening, Sallie?) and

 
Batter Dipped Fondue Meatballs

1 1/2 lb Ground Chuck

1 ea Egg; Large

1/4 c Bread Crumbs; Dry

2 T Beer Or Apple Juice

1 t Garlic Salt

2 c Salad Oil

1/2 c Butter;Do NOT UseMargarine,*

 
Bavarian Liverwurst Dip

1 c Liverwurst

1/2 c Sour Cream

1/4 c White Onion; Minced

1 tb Dill Pickle Relish

1 tb Dijon Mustard

1/2 t White Pepper

Blend the liverwurst and sour cream until smooth

 
Bay Head Cream Cheese Spread

8 oz Cream cheese

Garlic and curry powders Chinese duck sauce Soften cheese and add flavorings to taste. Mound in a serving dish and cover generously with duck sauce. Serve with

 
Bay Scallop Seviche

1 1/2 ts Ground cumin

1 c Fresh lime juice

1/2 c Fresh orange juice

2 lb Bay scallops

1 Hot red chili pepper *

1/4 c Red onion, finely chopped

3 Ripe plum tomatoes **

 
Beach Party Shrimp Saute

1 c Oil

2 lb Medium shrimp; about 60, in

1 tb Salt

1 ts Pepper; coarsely ground

1 tb Oregano; crushed

1 c Onion; thinly sliced

1 tb Garlic; mashed

2 Jalapeno peppers;

 
Beacon Hill Clam Dip

1 cn Gorton's Clams

2 ts Prepared horseradish

1 3 oz pkg. cream cheese

1 ts Lemon juice

Mix horseradish, lemon juice with cream cheese. Add 1 tsp. of clam juice from the can,

 
Bean and Salsa Dip

1 cn Pinto beans; 15 oz.

3 tb Louisiana hot sauce

2 ts Fresh lime juice

3 tb Sweetened chinese chili sauc

1/4 c Green onions; thinly sliced

16 oz Sour cream, fat-free

1

 
Bean Curd and Coconut Soup

2 Whole stalks lemongrass

2 ts Laos powder

1 cn Coconut milk

1 lb Firm tofu, diced

1/2 c White miso

1 Chili, seeded

-- sliced into thin rounds 1 Lime, juiced

2 tb

 
Bean Curd and Coconut Soup

2 ea Whole stalks lemongrass

2 ts Laos powder

1 cn Coconut milk

1 lb Firm tofu, diced

1/2 c White miso

1 ea Chili, seeded

-- sliced into thin rounds 1 ea Lime, juiced

 
Bean Curd Rolls

1 c Uncooked shortgrain rice

6 ea Dried shiitake mushrooms

1 tb Vegetable oil

1 ea Garlic clove, minced

1/2 sm Carrot, cut into 1" slivers

3 ea Asparagus tips, cut into

 
Bean Curd Skin Rolls

----------------------------BEAN CURD SKIN ROLLS---------------------------- 4 Sheets fresh bean curd

-skin, approx. 20 cm x 20 cm

 
Bean Dip

1/4 c Green Chilies, diced

1/4 c Tomato Sauce -or- Mild Chili

-Salsa (green or red) 4 Green Onions, chopped

1/4 ts To 1/2 ts Cumin

1/2 Garlic Clove, minced

30 oz Can Refried

 
Bean Pate

2 c AM 7 Bean & Barley

1/4 c Cooking liquid from beans

1 c Minced fresh parsley

1/2 c Tahini

5 tb Lemon juice

1/4 c AM Olive Oil

1 Garlic clove (juice from)

1/2 ts

 
Bean Soup (Santa Maria)

2 c Dried beans, soaked

1 Onion, chopped

2 Carrots, peeled & sliced

1 Celery stick, sliced

2 Tomatoes, chopped

1/2 c Olive oil

Bay leaves 1 ts Salt

1 pn Pepper

 
Beau's Sweet Sour Chicken Wings

20 Chicken wings

7 1/2 oz Tomato sauce (half can)

2 T Orange marmalade

1 T Honey

2 t Ginger, minced

2 t Fermented chili sauce

-(Summit brand) 2 t Pepper vinegar

4

 
Beaver Tails

Beaver Tail This tid-bit of the old time trappers will be tasted by few of the younger generation. Broil the beaver tail over hot coals for a few minutes (or in one of those new electric

 
Beef and Cheese Log

1 tb Salad dressing (mayonnaise)

3 oz Cream cheese; softened

4 oz Natural sharp Cheddar cheese

-- finely shredded 3 oz Chopped pressed beef

-- finely chopped 1/2 c Pecans;

 
Beef Cheese Ball

8 oz Cream cheese, (yogurt cheese

-would be just fine) 2 tsp. -horseradish, 1 BEEF CHEESE BALL Shred 2 jars chipped beef, saute in 2 Tbls. butter. Combine half of this with tsp.

 
Beef Jerkey

1 1/2 lb Flank Steak

Select a 1/2 inch thick flank or top round steak. trim away all fat then partially freeze until firm. Slice across the grain in a 1/4 to 1/2 inch wide strips. Place

 
Beef Jerkey #1

1 1/2 lb Flank steak

Select a 1/2 inch think flank or top round steak. trim away all fat then partially freeze until firm. Slice across the grain in a 1/4 to 1/2 inch wide strips. Place

 
Beef Satay

3 tb Corn oil

1 sm Onion, finely chopped

1 Garlic clove, crushed

1/2 ts Hot chili powder

1 1/2 ts Curry Powder

1 1/4 c Water

2/3 c Crunchy peanut butter

1 ts Light

 
Beef Sausage Nella

Ingredients
5poundbeef, ground lean
 
Beer Batter Fried Veggies

Oil 1 Env. Golden Onion Soup Mix

1 c Unbleached All-purpose Flour

1 ts Baking Powder

2 Large Eggs

1/2 c Beer, Any regular Beer

1 tb Prepared Mustard

Vegies 'n' Things * *

 
Beer Batter Fried Veggies 'N' Things

1 x Oil

1 ea Env. Golden Onion Soup Mix

1 c Unbleached All-purpose Flour

1 t Baking Powder

2 ea Large Eggs

1/2 c Beer, Any regular Beer

1 T Prepared Mustard

1 x Vegies

 
Beer Batter Mushrooms

Ingredients
24eachmushrooms
 
Beer Boiled Shrimp

2 c Budweiser Beer

2 ea Small onions; sliced

1 ea Clove garlic

1 ea Bay leaf

3 ea Whole peppercorns

2 ea Celery ribs

2 ts Salt

1/2 ea Lemon; quartered

2 lb Shrimp;

 
Beet Appetizer Salad

2 lb Beets

Salt 1/2 ea Spanish onion, diced

4 ea Tomatoes, skinned, seeded &

-- diced 2 ea Garlic cloves, chopped

4 tb Italian parsley, chopped

4 tb Cilantro, chopped

 
Beet Salad I and Ii

1 lb Beets

1 tb Sugar

1 ea Lemon, juiced

1 tb Olive oil

1 lg Pinch of cinnamon

1 tb Parsley, chopped

Salt to taste Wash beets well, being careful not to break their

 
Bell Pepper Rajas

1/2 ea Green Bell Pepper; *

1/2 ea Red Bell Pepper; *

1/2 ea Yellow Bell Pepper; *

3/4 c Montery Jack Cheese;Shredded

2 T Chopped Ripe Olives

1/4 t Red Pepper; Crushed

*

 
Bench Warmer Beer Dip

1 pk (8 ozs) cream cheese; soften

8 oz Pasteurized process

Cheddar cheese with Jalapeno pepper; cubed 1/3 c Beer

1 c Black beans; drained/rinsed

1/2 c Sliced scallions

1/2 c

 
Bengal Canapes

8 sl Bread

1 tb Butter

4 oz Chopped ham

1/2 c Grated cheddar cheese

Mango chutney Grated Parmesan cheese Paprika to taste Make toasted bread croutons: Using a small glass, cut

 
Bengali Style Oven Fried Potatoes

2 lb Russet potatoes

Olive oil spray 1/4 ts Turmeric

1/2 ts Cumin

1/4 ts Cayenne

Salt & pepper Preheat oven to 400F. Remove oven racks & spray them with oil. Wash

 
Best Antipasto

2 lb Cucumbers or 2 24oz.dill pic

3 lb Cawliflower

2 lb Green beans or 4 15oz. tins

2 lb Red peppers

5 8oz. tins tuna fish

5 16oz. jars stuffed olives

3/4 c

 
Best Pizza Dough

----------------------------------STARTER---------------------------------- 1/2 c Flour

1/2 c Water

1 ts Yeast

 
Bhelpuri

Puffed Rice (1 carton Rice Krispies may be 1 pk Bhel mix or Sev

2 c Mashed Boiled potatoes

(mashed crudely and 1/2 c Chopped Fresh Coriander

Leaves (a.k.a Chin 3 tb Freshly

 
Birria (Seasoned and Baked Meat)

8 To 10 servings

It is a really rustic dish. Usually a whole goat or lamb, although in some places just the offal, is seasoned with a paste of ground spices and chiles and cooked in a

 
Bite Size Pepperoni Pizza

4 English Muffins

8 oz Pizza Sauce

1/2 c Onions, finely chopped

8 Green Pepper Rings,

-quartered 16 sl Pepperoni, cut in half

1 c Mozzarella Cheese, shredded

Split the

 
Black Bean Dip

1 1/2 c Black Beans; Cooked

1/3 c Carrot; Minced

1/3 c Celery; Minced

1 tb Garlic; Minced

1 t Oregano; Dried

1/2 t Coriander; Ground

1 t Cumin; Ground

1/4 t Salt

 
Black Bean Dip (Vegan)

4 oz Drained canned black beans

1 Garlic clove; small chop

1 c Thick & chunky mild salsa

Serve this nutritious dip with vegetable crudites or toasted tortilla pieces In a food

 
Black Bean Hummus

16 oz Black beans

1 tb Tahini

3 tb Olive oil

1 ea Lime juiced

2 ea Garlic clove, sliced

Salt & pepper 1 ts Ground cumin

In a food procesor, combine all the

 
Black Bean Nachos

FOR NACHOS: Corn oil 2 Flour tortillas (8")

2 Chorizo or spicy sausage

1 c Black bean pesto

1 c Monterey jack cheese, shred

2 T Chopped cilantro (coriander)

FOR BLACK BEAN

 
Black Bean Soup (Rapp)

1 lb Black beans, soaked

8 c Water

2 tb Salt

1 c Onion, chopped

1 c Green pepper, chopped

1 c Celery, chopped

1 c Carrots, chopped

8 tb Olive oil

6 Garlic cloves

 
Black Bean Soup (Veg Times)

1 c Black beans

4 c Water

3 Bay leaves

4 Cloves

2 Onions, chopped

2 Garlic cloves

1/4 ts Dry mustard

1 1/2 ts Chili powder

Salt to taste Add all ingredients except

 
Black Eyed Pea Fritters

1/2 lb Black-eyed peas, soaked

4 ea Garlic cloves, crushed

2 ts Salt

1 ts Black pepper

4 tb Water

Oil for frying Lime juice to taste When peas have softened, rub off skins,

 
Black Eyed Peas and Rice Salad

3 c Hot cooked (boiled) rice

1 1/2 c Cooked black-eyed peas

1 tb Dijon-style mustard

1 ts Salt (or to taste)

Freshly ground pepper 3 tb Red wine vinegar

3/4 c Extra-virgin

 
Bleu Cheese Balls

Ingredients
8ouncescream cheese,
 
Bleu Cheese Spread with Figs

6 oz Bleu cheese, crumbled

6 oz Cream cheese

1/4 c Dry white wine

1/2 ts Worcestershire sauce

1/2 ts Paprika

1/4 ts Garlic powder

3 dr Hot pepper sauce

Paprika Parsley

 
Blini with Three Caviars

2 1/2 tb Sugar

2 c Milk

2 tb Unsalted butter, melted,

Plus additional for brushing -the griddle 1 c Buckwheat flour (available

-at natural foods stores and Specialty foods

 
Bloomin' Sauce and Dip

8 oz Sour cream

8 oz Picante sauce (Pace medium

-or hot) 8 oz Cream cheese (room

-temperature so it is soft) Garlic (to taste) Lawry's Seasoned Salt (to -taste) Mix and put in

 
Blue Cheese and Walnuts

1 c Walnuts

1 c Crumbled blue cheese

1 Egg beaten with 1 tb water

Just chop 1 cup of walnuts (depending on the size of brie you need to cover) and stir into 1 cup crumbled blue

 
Blue Cheese Stuffed Mushrooms

20 lg Fresh mushrooms

2 tb Butter or margarine

1/4 c Finely chopped red pepper

1/2 c Heavy cream

1/3 c Crumbled blue cheese

1 1/2 c Cooked rice

1 tb Minced fresh basil

 
Blue Cheese, Hazelnut and Herb Terrine

Radicchio leaves 58 1/3 g Creamy blue cheese

91 2/3 g Greek strained yogurt

1/3 tb Mayonnaise

1 ts Gelozone

16 2/3 g Toasted ground hazelnuts

2/3 Hard boiled eggs

2 tb

 
Blue Cornmeal Crepes

1/4 c All-purpose flour

1 ts Salt

1/4 c Blue corn meal

4 Eggs

1 c Milk

2 oz Clarified butter

Mix dry ingredients and add to the wet ingredients. Let stand 1/2 hour. Using

 
Blue Crab Cakes with Cayenne Mayonnaise

1 Stalk celery; finely chopped

1 bn Green onions; finely chopped

1 bn Parsley; finely chopped

1 Egg

1 tb Dijon mustard

3/4 c Mayonnaise

2 Lemons, juiced

1/2 ts Salt

 
Boiled Pot Stickers (Shwei Jow)

----------------------------------FILLING---------------------------------- 8 oz Regular or firm tofu

2 tb Black mushrooms, minced

-(OR Shiitake mushrooms) -- (presoaked) 2 tb

 
Bombay Cashews

2 tb Coriander seeds

2 tb Cumin seeds

3 tb Avocado or almond oil

1 tb Hot paprika

1/2 tb Freshly ground black pepper

1/2 ts Nutmeg

1/2 ts Cinnamon

1 ts Salt

4 c Raw

 
Bombay Nut 'N' Raisin Mix

2/3 c Thin pretzel sticks

3 tb Butter

1 Garlic clove, crushed

1/3 c Unblanched almonds

1/3 c Pine nuts

1/3 c Unsalted cashews

1 ts Worcestershire sauce

1 ts Curry

 
Bombay Nut and Raisin Mix

2/3 c Thin pretzel sticks

3 tb Butter

1 Garlic clove, crushed

1/3 c Unblanched almonds

1/3 c Pine nuts

1/3 c Unsalted cashews

1 ts Worcestershire sauce

1 ts Curry

 
Bonda with Instant Mashed Potato

1 md Onion

2 c Potato buds

1 1/2 c Peas and Carrots

2 Green Chillies

1 ts Lemon Juice

1 c Gram flour

1/2 ts Mustard seed

pn Turmeric 1/2 ts Baking powder

1/4 Inch

 
Boolawnee ( Fried Leek Pastries )

-----------------------------------PASTRY----------------------------------- 2 c Plain flour

1/2 ts Salt

2/3 c Cold water

--------------------------------LEEK

 
Borani Bademjan Eggplant Salad

2 lg Oval eggplants (12 oz each)

Salt 1/2 c Oil

2 c Drained yogurt

2 Garlic cloves; crushed

Salt Freshly ground black pepper Chopped walnuts, optional -(to garnish) Cut

 
Borscht (Beet Soup)

1 lb To 1 1/2 lb beets

1 qt Water

1 1/2 t Salt

1/4 t Pepper

2 T Sugar

1/3 c Lemon juice

Commercial sour cream 1. Wash, scrape and coarsely grate beets.

2. Place beets,

 
Botana Peanuts

2 tb Salad oil

1 tb Worcestershire

2 Egg whites

2 lb Unsalted peanuts

3 To 5 T. cayenne pepper

With salad oil, grease two 15x10x1" jelly roll pans. Preheat oven to 250. In a

 
Bourbon Pate

Jim Vorheis 10 1/2 oz Beef broth

4 oz Can Sell's or other good

-quality pate 3 oz Cream cheese

2 ts Unflavored gelatin

1/2 c Cold water

1/2 c Bourbon

Mix cream cheese and

 
Bourekakia Me Kremithakia Freska (Scallions In Filo)

Karen Mintzias 6 bn Scallions

-(white part & 1" green) -chopped, to make about 3 c. 1/2 c Olive oil

3/4 c Chopped fresh dill

Salt Freshly ground black pepper 8 Filo pastry

 
Braised Pork Filled Cucumbers

----------------------------------FILLING---------------------------------- 3/4 lb Lean ground pork, or beef

1 tb Soy sauce

1 tb Dry sherry

2 ts Sesame oil

1 ts Sugar

1 ts

 
Bran Muffins Ii

2 1/4 c Whole bran

1 c Buttermilk

1/3 c Dark molasses

1/4 c Firm packed dark brown sugar

1 c Sifted all-purpose flour

1 ts Baking powder

1 ts Baking soda

1 ts Salt

 
Brandied Cheddar Spread

1 lb Sharp cheddar cheese

1/3 c Brandy

3 T Butter (room temp)

2 T Heavy cream

1 Dash nutmeg

1 Dash cayenne pepper

Put the cheese through a meat grinder, food processor

 
Brandied Tomato Gravy

1 cn Tomatoes(8oz)

4 tb Butter or margarine

2 tb Flour,all-purpose

1 cn Beef broth(14oz)

1 tb Brandy

1/2 ts Meat-extract paste

1/4 ts Salt

1. Drain tomatoes; reserve

 
Brandy Cheese Ball

Ingredients
4ozblue cheese, soft,
 
Braunschweiger Spread

1 1/2 lb Braunschweiger

Onion, diced 2 tb Pickle juice

1 1/2 pk Cream cheese

4 Sweet pickles, diced

3 tb Salad dressing

1/2 pk Cream cheese

Salad dressing Milk Mix all

 
Breaded Parmesan chicken wings

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Brilliant Beet Dip

1 lb Beets; soft cooked, peeled

- and cut into chunks 4 oz Soft tofu; drained

1 tb Apple cider vinegar

-(Or more, to taste) 2 tb Minced shallots

1/2 ts Dry mustard

1/2 ts

 
Broccoli and Blue Cheese In Prepared Puff

Prepared Pie Pastry 4 Eggs

1 lb Ricotta Cheese

1/2 lb Crumbled Bleu Cheese

4 c Cooked Broccoli Florets

Preheat oven to 400øF for 10 minutes. Beat eggs until light. Mix in both

 
Broccoli and Mushroom Dip

2 c Broccoli, chopped

1 tb Vegetable oil

1 ea Garlic clove

1/2 ea Onion, chopped

1/4 lb Mushrooms, chopped

3/4 c Cottage cheese, low fat

1/4 c Yogurt, low fat plain

1

 
Broccoli In Lemon Sauce

20 oz Pk frozen broccoli spears

2 T Butter or margarine

1 T Flour

1/2 c Milk

1 t Grated lemon peel

1 T Lemon juice

1/4 t Salt

1/4 t Ground ginger

1. Cook broccoli

 
Broccoli Quiche Or Canapes

6 Bacon slices, cooked,

-crumbled 4 Eggs

1/2 pt Heavy cream

1 ts Salt

2 tb Flour

1 c Cheddar cheese -- shredded

1 1/2 c Swiss cheese -- shredded

1/3 c Mayonnaise

1

 
Broccoli Mushroom Scallop

1 1/2 lb Fresh broccoli, washed,

-split and cut into 2-inch -pieces or 10 oz Pk frozen broccoli spears

2 T Butter or margarine

1 c Sliced fresh mushrooms or

4 oz Can sliced

 
Broccoli Spinach Spread

1/4 c Extra-virgin olive oil

1 ts Whole cumin seeds

1/2 ts Crushed red pepper flakes

2 tb Fresh lime juice

1/2 ts Salt

1/4 ts Black pepper

1 lb Broccoli, cut into 1/4"

 
Broccomole (Vegan)

1 1/2 c Broccoli stems; cooked

-tough outer layers peeled o 1 1/2 tb Lemon juice; fresh-squeezed

1/4 ts Ground cumin

1/8 ts Garlic powder

1/2 Tomato; diced

1 Scallion;

 
Broiled Potato Skins

4 Potatoes, lg

2 ts Margarine

- or 2 ts Butter; sofftened

1 c Cheese Montery Jack

- with Jalapeno Peppers 4 Bacon slices, crisp&crumbled

Prick Potatoes with fork to

 
Broiled Seafood Canapes

1 c Cooked seafood, flaked

6 sl White bread

1/4 c Butter

1/4 c Cheddar or 1/3 cup ketchup

-or chili sauce American cheese, grated Toast bread on one side; trim off crusts and

 
Bronzed Chicken Wings with Young Ginger

2 lb Chicken wings

1/4 c Dark corn syrup

1/4 c Soy sauce

1 tb Corn oil

2 ts Minced fresh ginger

2 tb Dry sherry

1/4 lb Very small mushrooms

1/2 Sliced bamboo shoots

 
Brunch Quiche

1 (7-oz) or 1/2 lb pkg elbow

-macaroni - 2 cup uncooked 6 sl To 8 sl bacon chopped

2 c Shredded american cheese

2 c Shredded monterey jack

-cheese 2 c Soft bread cubes

1 md

 
Brunswick Stew Ii

2 lb Broiler-fryer chicken, to

3 lb Broiler-fryer chicken,

-cut into serving pieces 2 c Water

6 Whole peppercorns

2 Bay leaves

2 t Salt

3 Ripe tomatoes, peeled and

 
Bruschetta

Ingredients
6slrustic, country style
 
Bruschetta Romana Piccante (Spicy Roman Bruschetta)

3/4 ts Red wine vinegar

1/4 c Olive oil

6 tb Parsley, chopped

3 tb Basil, chopped

1/2 ts Garlic, minced

1/8 ts Red pepper flakes -=OR=-

1 ea Red chili, minced

2 tb

 
BUFFALO CHICKEN WINGS 2

Ingredients
2poundchicken
 
BUFFALO CHICKEN WINGS III

Ingredients
2poundchicken
 
Buffalo Chicken Wings #4

1/2 c Miracle Whip

1/4 c Sour Cream

1/4 lb Blue Cheese

4 Ribs Celery

1 Small Onion

2 Cloves Garlic

1 tb Oil

1/2 Lemon

8 oz Tomato Sauce

1/4 c Tabasco Sauce

 
Buffalo Chicken Wings 1

1/2 c Miracle Whip

1/4 c Sour Cream

1/4 lb Blue Cheese

4 Ribs Celery

1 Small Onion

2 Cloves Garlic

1 tb Oil

1/2 Lemon

8 oz Tomato Sauce

1/4 c Tabasco Sauce

 
BUFFALO CHICKEN WINGS 5

Ingredients
2poundchicken wings
 
Buffalo Chicken Wings w/ Blue Cheese Dipping Sauce

6 tb Butter or margarine

1/4 c Hot pepper sauce

Vegetable oil for frying 18 Chicken wings, disjointed,

-tips discarded Dipping Sauce: 1/4 lb Blue cheese, Roquefort or

 
Buffalo Chicken Wings with Blue Cheese Dipping Sauce

10 x Minutes preparation time

35 x Minutes cook time

-------------------------------CHICKEN WINGS------------------------------- 6 tb Butter

1/4 c Hot pepper sauce

Vegetable

 
Buffalo Turkey Wings

Ingredients
4eachturkey wings, about
 
Butterscotch Bars

1/4 c Butter Flavor Crisco

1 pk Butterscotch Chips *

- 12 ounce package 1 c Peanut Butter, creamy style

1/3 c Milk

2 c Graham Cracker crumbs

1 c Peanuts, salted, chopped

 
Bye Bye Birdy Curry Dip

2 c Water

1 1/2 t Lemon Juice

1 ea Md Granny Smith Apple

1 c Mayonnaise

1 c Celery; Finely Diced

3/4 c Fresh Pineapple; Crushed, OR

8 1/4 oz Pineapple;Crushed,Drain Well

 
Byzantine Dolmathes (Stuffed Grapeleaves)

Karen Mintzias 1 Jar grapeleaves (or fresh)

----------------------------------FILLING---------------------------------- 2 tb Oil

1 lb Ground beef or lamb

2 Onions; chopped

1

 
Cabbage and Dumpling Soup

1/4 lb Frim tofu

4 tb Water

1 c Whole wheat flour

1/8 ts Black pepper

1/4 ts Salt

1/2 md Head cabbage

1 tb Corn oil

8 c Boiling water

1 ea Bay leaf

1 tb Soy

 
Caesar For Two

1 Clove garlic, minced

1 Tin anchovies (millionares)

4 Bacon chopped

2 tb White vinegar

ds Tabasco 2 Egg yolks

3 tb Parmesan cheese

1 Head romaine lettuce

Croutons 2

 
Caesar Mayo Dip

2 ea Anchovy Fillets

1 1/2 c Mayonnaise

1 t Dijon Mustard

2 tb Parmesan Cheese

1 t Worcestershire Sauce

1 tb Lemon Juice

1/4 t Black Pepper

Chop and mash the anchovy

 
Caesar Salad Dressing, Low Cal

1/3 c Tofu

2 T Lemon juice

1 1/2 t Dijon mustard

1 ea Garlic clove, minced

1 t Anchovy paste, or anchovy

1/4 t Salt

2 T Parmesan cheese, grated

1 T Olive oil

1 pn

 
Cafe Kati's Mango Spring Rolls

Stephen Ceideburg 2 oz Thin rice vermicelli

8 Rice paper circles (8 1/2

-inches in diameter) 4 lg Lettuce leaves, ribs

-removed, leaves halved -lengthwise 1 lg Carrot, shredded

 
Cajun Chicken Nuggets

1 Env. Onion Soup Mix *

1/2 c Plain Dry Bread Crumbs

1 1/2 ts Chili Powder

1 ts Ground Cumin

1 ts Thyme Leaves

1/4 ts Red Pepper

2 lb Boneless Chicken Breasts **

Oil *

 
Cajun Chicken Wings

Ingredients
2 1/2poundchicken wings;
 
Cajun Shrimp

Ingredients
1poundshrimp, peeled,
 
Cajun Style Chicken Nuggets

1 ea Env. Onion Soup Mix *

1/2 c Plain Dry Bread Crumbs

1 1/2 t Chili Powder

1 t Ground Cumin

1 t Thyme Leaves

1/4 t Red Pepper

2 lb Boneless Chicken Breasts **

1 x

 
Calamaria Parayemista

1 kg Small squid

1/2 c Corn oil

1 md Onion; finely chopped

1/2 c Short-grain rice

1/2 c Tomato puree

1/4 c Water

1 sm Cinnamon stick

2 Cloves

Salt Freshly ground

 
California Quesadillas

4 ea 8-inch flour tortillas

Butter; melted 1 Pear, firm, ripe

-- (peeled, cored and diced) 8 oz Brie

-- shredded or thinly sliced 1/4 c C

 
Camembert and Walnut Pate

7 oz Camembert; rind removed

4 oz Cream cheese; cut in chunks

-at room temperature 1 tb Lime juice, fresh

2 tb Finely chopped walnuts

-toasted -Additional finely chopped

 
Canadian Cheese Soup

1 lg Potato, finely chopped

1 lg Onion, finely chopped

1/4 c Carrots, thinly sliced

1/4 c Finely chopped celery

1 c Water

2 c Chicken consomm‚ or

2 c Chicken broth

1 c

 
Candied Pecans

Jim Vorheis 1 ts Cold water

1 Egg white

1 lb Large pecan halves

1 c Sugar

1 ts Ground cinnamon

1 ts Salt

Beat water and egg white until frothy. Mix well with pecans.

 
Cantonese Fish Filling (Dim Sum See Won Ton Skins)

1 1/2 tb Sesame seed oil

1 Black or red pepper

1/2 lb Flounder filet, cubed

1 1/2 ts Chicken bouillon

2 Garlic, minced

1 1/2 tb Water

1/2 c Cabbage, chopped fine

1 ts

 
Cantonese Meatballs

Ingredients
20ozpineapple, chunks in
 
Capanata

1 lg Eggplant in small cubes

2 tb Olive oil

3 Cloves minced garlic

4 Sliced onion

3/4 c Chopped celery

Mushrooms (or broccoli) 3 tb Capers

12 Black olives (real ones)

 
Caponata I

Ingredients
2poundeggplant, cut into
 
Caramel Fondue

14 oz Pack of caramels

1/3 c Water

Melt in double boiler - stir frequently. Add dash of salt - pour into fondue pot. Serve apple chunks, marshmallow, or other fruits as dippers. Roll

 
Caraway Cheese Crisps

1 1/2 c All-purpose flour

1/2 c Butter, softened

1/2 ts Caraway seeds

1/4 ts Salt

3/4 lb Cheddar cheese, shredded

-(About 3 cups) Preheat oven to 425oF. In large bowl, with

 
Caraway Crunches

-DIANA LEWIS (VGWN37A) 2 c Starter

1 tb Butter; melted

1/2 c Milk

1 ts Salt

1 tb Sugar

3 c White flour

-Glaze 2 Egg; beaten

2 tb Caraway seeds

melt butter over

 
Caribou Meat Balls

1 lb Ground caribou

1/4 lb Ground pork

1/4 c Quick oatmeal, Red River

-cereal, bread or -cracker crumbs 1/4 c Onion; finely chopped

1/2 ts Salt

1/2 ts Garlic powder

2 ts

 
Carmelized Carnitas

1 1/2 lb Pork Shoulder; Bonless, *

2 T Brown Sugar; Packed

1 T Tequila

1 T Molasses

1/2 t Salt

1/4 t Pepper

2 ea Clove Garlic; Finely Chopped

1/3 c Water

1 ea Green

 
Carpaccio

1 lb BEEF FILET

1/2 c EXTRA VIRGIN OR VERY

1 x LIGHT OLIVE OIL

1/2 c LEMON JUICE

1/4 c RED WINE

1 T FRESH SHALLOTS, MINCED

2 T DRAINED CAPERS

2 T CALVERT'S CEDAR

 
Carrot Pate

2 c Carrots; sliced

1/4 c Onion; diced

1 ea Garlic clove; slivered

1/4 ts Dill

2 tb Olive oil

1/2 c -Water

1 tb Arrowroot; dissolved in

1 tb -Water

2 tb White miso

 
Carrot Salad (Satterly)

4 md Carrots, shredded

1 tb Chopped fresh parsley

1 tb Basil

1 tb Scallions

3 tb Lemon juice

2 tb Safflower oil

Salt & pepper Combine all ingredients in a mixing

 
Carrot Slaw with Cashews

3 c Carrots, shredded

1 qt Boiling water

1/2 ea Serrano chili, seeded &

-- minced 2 tb Lime juice

1/2 tb Maple syrup

2 tb Cashew pieces, toasted

1 tb Cilantro,

 
Castle Nacho Grande

10 White Castle hamburgers

1 lg Can nacho cheese

1 Head lettuce, chopped

2 Chopped tomatoes

1 md Chopped onion

1 lg Jar salsa

1 lg Bag nacho chips

8 oz Sour cream

 
Catalan Saute Of Calamari (Squid) In Onion Marmalade

1 1/4 lb Calamari And Tenacles, Clean

3 tb Olive Oil, Virgin

1 Dry Red Chile Pepper, Broken

3 lg Onions

Salt & Pepper To Taste Clean calamari and cut tubes crosswise into

 
Cathe's Stuffed Mushrooms

1/2 lb Mushrooms (w/ big caps)

1 md Onion, chopped finely

1/2 c Clam juice

3 T Sauterne wine

1/4 c Bread crumbs

3 T Butter

1/2 c Half and half

3 T Parmesan cheese

 
Cauliflower Scramble

20 oz Cauliflower in cheese sauce,

-frozen 1 md Zucchini, sliced

1/4 c Finely chopped onion

2 T Butter

1/2 t Salt

1/8 t Thyme leaves crushed

2 Tomatoes, cut into 8 wedges

 
Caviar Dip

6 oz Whipped cream cheese

3 oz Sour cream

1 tb Lemon juice

1 ts Onion, grated

1 1/2 tb Dill, fresh; chopped

pn -fresh ground pepper 2 oz Caviar, black or red

Bring cream

 
Caviar Kisses

1 sm Cucumber, scrubbed and

-trimmed 1/3 c Sour Cream

1 ts Dried dill weed

Freshly ground black pepper -to taste 1 Jar red salmon caviar

Fresh dill sprigs 8 Thin slices

 
Caviar Mold

1 Envelope unflavored gelatin

1/4 c Water

Sour cream 2 tb Mayonnaise

2 tb Lemon juice

2 ts Grated onion

1/4 ts Sugar

1 ds Hot pepper sauce

4 oz Caviar

-(lumpfish or

 
Caviar, Dill and Purple Onion Dip

1/2 c Cream Cheese; Softened

3/4 c Sour Cream

3 oz Red Or Black Caviar

1 t Lemon Juice

1 tb Fresh Dill; Chopped, OR

1 t Dried Dill; Crushed

2 t Purple Onion; Diced

 
Cayenne Pepper Wafers

1/2 lb Gruyere cheese, grated

1 c Unsalted butter, at room

Temperature 1 ts Cayenne pepper

1 ts Salt

2 1/2 c Sifted all-purpose flour

1 c Chopped walnuts or pecans.

Heat

 
Celery and Apricot Soup

1 lb Celery

4 oz Onion

4 oz Dried apricots

1 1/2 ts Vegetable oil

1 1/2 pt Vegetable stock

1/2 ts Salt

Pepper, to taste Trim the celry, wash & thinly slice. Peel

 
Centrefold Nasturtium Salad

15 ea Nasturtium leaves

15 ea Nasturtium flowers

2 ea Sweet onions, thinly sliced

2 ea Tomatoes, thinly sliced

2 ea Celery ribs, diced

1/2 c Tangy vinaigrette, see

--

 
Ceviche Acapulco

3/4 lb Red snapper fillets; cut in

-1 x 1/2 inch pieces 8 oz Small peeled and deveined sh

-rimp 8 oz Scallops

Juice of 6 limes Marinade: 3/4 White onion; finely chopped

4

 
Cha Gio

2 Tb tree ear mushrooms

1 c Soaked, roughly chopped

-bean thread noodles 1 lb Ground pork

1/2 lb Chopped shrimp or crabmeat

1 Tb fish sauce

1 ts Each salt &

 
Chao Tom (Shrimp and Sugar Cane Rolls)

1 lb Shrimp, shelled and deveined

2 ts Salt

2 Garlic cloves

2 Shallots

2 ts Sugar

1/4 ts Black pepper

1 tb Toasted rice powder

1 tb Vietnamese fish sauce (nuoc

 
Chavrie and Basil Pizza Bites

1 cn CHAVRIE goat cheese (5.3 oz)

2 Garlic cloves, minced

1/2 t Dried oregano leaves,

-crushed 1/4 t Fresh ground pepper

1 sm French bread loaf

2 Plum tomatoes, thinly

 
Cheddar and Broccoli Appetizers

10 oz Frozen chopped broccoli*

8 oz Whole kernal corn; drained

1/4 c Onion; chopped

1/2 c Walnuts; coarsely chopped

1/2 c Milk

1/4 c Butter; melted

2 Eggs

1/2 c

 
Cheddar Cheese Biscuits

2 c Loosely packed shredded

-sharp Cheddar (5 1/2 oz) 6 tb Unsalted butter, room temp.

1/2 ts Worcestershire sauce

ds Hot pepper sauce (Tobasco) 1 1/4 c Sifted A-P flour

Poppy

 
Cheddar Harvest Fondue

3/4 c Milk

1 tb Dijon-style mustard

2 ts Onion powder

1/4 ts Salt

1 ds Ground black pepper

3/4 c Apple juice

1/4 c All-purpose flour

6 oz (1 1/2 cups) shredded sharp

 
Cheddar Toss and Heat

1/3 c Butter/margarine; melted

4 qt Popcorn; popped

1/2 ts Garlic salt

1/2 ts Onion salt

2 c Sharp Cheddar cheese*

*Shredded Preheat oven to 325F (163C). Melt butter or

 
Cheddar, Sage, and Walnut Torta

1/2 lb Cream cheese; softened

3 tb Fresh sage leaves, chopped

Whole sage leaves 1/2 lb Sharp cheddar cheese

-(such as Vermont Cabot) -- shredded 1 c Walnuts, chopped

Whole

 
Cheese Almond Ball

8 oz Cream cheese, softened

1 c Sharp cheddar cheese;

-shredded 8 oz Sharp cold pack cheese food